It was a success for me as the cake turned out well, no cracks and I could remove the cake from the pan with bare hands. My hubby requested for the cake to be given to my mother in-law, why? Only good cakes can be given to his mother, lol! So if you happen to see that the cake is for my MIL, then the recipe is a keeper. But each of us stole a piece to try, hehehe! Perfect.
The cake is spongy, soft and moist. The sweetness is alright to me. I'll be trying another with chocolate flavour.
Recipe Source - Cook.Bake.Love [with slight modifications]
Ingredients[use 7" loose base round baking tin]
4 medium egg yolks
40 gm castor sugar
40 gm melted butter
1 tsp vanilla essence [optional]
106 gm cake flour - sifted
4 medium egg whites
65 gm castor sugar
- In a bowl, beat egg yolks and sugar until light, add in melted butter and vanilla essence. Mix well.
- In a mixing bowl, whisk egg whites till frothy and add sugar in 3 additions. Beat until soft peaks.
- Fold 1/3 of meringue into egg yolk mixture and mix well. Return the batter to meringue, fold in using a rubber spatula.
- Sieve in flour and fold in using a rubber spatula.
- Pour into prepared tin, baked in preheated oven at 140 degrees C for 25 minutes, then increase to 170 degrees C and bake for a further 20-25 minutes or until cake is done [Angel baked the cake for 30 minutes at 175 degrees C].
- Remove cake and drop the pan from a height of 20 cm onto table top [this is to prevent the cake from shrinking when cooled]. Invert cake to cool on wire rack before removing from pan.
- Slice cake to serve.
- The height of this cake using 7" pan is 6 cm.
- Use loose bottom baking tin, no need to line of grease.
- Add 1/2 tsp of baking powder to the flour - optional.
- For chocolate flavour, replace flour with 26 gm cocoa powder.
- Can use 8" round cake pan or two 6" round pan - as per Angel's recipe.
I'm submitting this post to Little Thumbs Up June 2014 Event - Butter
hosted by Jozelyn of Spice Up My Kitchen
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