Ready Time: 1 hrs 35 mins
Preparation Time: 20 mins
Cooking Time: 1 hrs 15 mins
Serves:
Carolyn Brasher is the founder of myfoodbook.com.au an innovative cooking website that lets you organise recipes & create cookbooks with ideas from your favourite brands.
Each month myfoodbook.com.au profiles new recipe ideas to a community of more than 200,000 like-minded home cooks who love to be inspired by the latest cooking trends.
Ingredients
Cake
- 4 eggs, separated
- 1 1/4 cups caster sugar
- 1 teaspoon vanilla extract
- 1 tablespoon water
- 125g butter, melted
- 3/4 cup plain flour
- 2 cups (500 ml) full cream milk, lukewarm
Toppings
- Strawberries, cut into quarters
- Icing sugar
Method
Cake
- For best results, use the Breville Bakery Boss® Stand Mixer.
- Preheat oven to 160°C (140°C fan forced). Using baking paper, line a 20cm round cake tin, leaving 2cm of excess paper above the rim
- Place egg whites in Glass Bakery Boss Mixing Bowl. Beat on AERATING/WHIPPING setting with BALLOON WHISK, until firm peaks form. Set aside
- In a separate glass mixing bowl, add egg yolks, sugar, vanilla and water. Beat on LIGHT MIXING setting with SCRAPER for 5 minutes until the mixture is pale and fluffy
- Gradually add in melted butter until combined
- Reduce speed to FOLDING/KNEADING setting. Add flour and mix until combined. Slowly add lukewarm milk until incorporated. Gently fold in egg whites with a large spoon
- Pour mixture into prepared tin and transfer to the oven for 1 hour and 10 minutes. Bake until the top is golden and there is a slight wobble in the centre. Leave in tin until completely cool. Remove cake by lifting the baking paper out of the tin
Topping
- Dust with icing sugar and top with fresh strawberries
The photograph and recipe was contributed to Food Thinkers by Carolyn Brasher.