serves
12
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
12
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
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G
Watch The Full Episode Here
G
Ingredients
- 5 eggs, separated
- 100 g butter, plus extra for greasing
- 180 g caster sugar
- 1 tsp vanilla extract
- 225 g plain flour
- 1½ tsp baking powder
- ½ tsp salt
- 300 ml thickened cream
- 2 tbsp icing sugar
- cinnamon powder, to serve
- strawberries, to serve, optional
Three milk mixture
- 1 can (340 ml) evaporated milk
- ½ can (200 g) condensed milk
- 100 ml full cream milk
Resting time: 15 minutes + 10 minutes
Instructions
- Preheat the oven to 150˚C fan-forced. Grease and flour a 22 x 33 cm rectangular baking dish. In a stand mixer fitted with the whisk attachment, beat the egg whites to soft peaks. Remove the egg whites to a bowl, then add the butter and sugar to the mixer bowl and beat for about 2 minutes, then add the vanilla and egg yolks and whisk for about 5 minutes until pale and thick.
- Sift the flour and baking powder over a large bowl, then fold into the egg yolk mixture along with the salt. Then fold in the egg whites into the batter, a third at a time. Transfer the cake batter to the prepared dish and bake for about 20 minutes until a skewer inserted into the cake comes out clean. Remove from the oven and allow to cool, in the baking dish, for 15 minutes.
- While the cake is cooling, in a large jug, whisk the ingredients for the three milk mixture together. Poke holes all over the cake with the skewer and pour over the milks a little at a time, allowing the milk to soak into the cake. Stand for 10 minutes.
- Using the stand mixer fitted with a clean whisk and bowl, whip the cream and icing sugar to soft peaks and spread over the cake.
- To serve, cut squares of the cake and dust with cinnamon with strawberries, if you like.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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