Ingredients:
4 eggs
75g icing sugar
85g unsalted butter ~ melted
12g warm water
1 tsp vanilla extract
85g AP flour
360ml milk ~ lukewarm (110-115 deg F)
Powdered sugar ~ for dusting
Deco/Topping
Strawberry
Directions/Instructions:
- Preheat oven to 160 deg C (325 deg F). Grease an 8"x8" baking dish or line it with parchment paper so that it is easier to get the cake out.
- Sift icing sugar into the mixing bowl. Add egg yolks, whisk till mixture is ivory pale. Then add melted butter, water, and vanilla extract. Whisk till combined.
- Sift plain flour into the mixture. Add salt and whisk till just evenly mixed. Add milk and whisk again till evenly mixed.
- Separately whisk egg whites on high speed till thick foam forms. Add castor sugar. Continue whisking at high speed till egg whites are at stiff peak stage. Add to the yolk mixture. Mix with whisk till fully combined. Scrape down with the spatula and mix till even.
- Pour batter into the cake pan. Level top with the spatula. Bake till golden brown and edges of cake don't squish when pressed gently for about 50 mins.
- Remove cake from the oven. Unmould by lifting the cake out of the pan. (Cake may be cut hot from the oven if using a serrated knife).
- Sprinkle some powdered sugar after the cake has completely cooled. Top with cut strawberry and serve
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