makes
2
prep
30 minutes
cook
20 minutes
difficulty
Mid
makes
2
serves
preparation
30
minutes
cooking
20
minutes
difficulty
Mid
level
Ingredients
- 1 cup (150 g) plain flour
- 1 tsp baking powder
- 6 eggs
- ¾ cup (165 g) caster sugar
- 1 tsp vanilla extract
- 75 g unsalted butter, melted
Instructions
- Preheat oven to 160°C (325°F).
- Lightly grease 2 x 20cm round cake tins and line with non-stick baking paper.
- Sift the flour and baking powder together 3 times and set aside.
- Place the eggs, sugar and vanilla in the bowl of an electric mixer and whisk on high speed for 12–15 minutes or until pale, thick and tripled in volume.
- Sift half the flour mixture into the egg mixture and, using a large metal spoon, gently fold to combine+. Repeat with the remaining flour mixture.
- Add the butter and gently fold to combine.
- Divide the mixture between the prepared tins and gently smooth the tops, using a palette knife++.
- Bake for 20–25 minutes or until the cakes are springy to the touch and come away from the sides of the tins. Turn out onto wire racks covered with clean tea towels and allow to cool completely.
Notes
+ Use a large metal spoon to combine the flour and egg mixtures, with a gentle cutting, lifting and folding action.
++ Be gentle when smoothing the tops of the cakes, to keep the mixture light and airy.
Tip
By covering the cooling racks with tea towels (or non-stick baking paper), you'll prevent the wire from imprinting grid marks on the cakes.
This recipe is from on SBS Food (Channel 33). Stream episodes via .
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.
