PREP: 20 MINS COOK: 1 HOUR 15 MINS SERVES: 8-10
This impressive cake is absolutely magic, one thin milky batter separates into
three unique textures in the oven, a firmer thick batter at the bottom, creamy
custard in the centre and a spongey cake topping. Sounds impossible?
You’ll just have to try it! Serve this cake with fresh berries or citrus.
INGREDIENTS
CAKE
4 eggs, separated
1 ¼ cups caster sugar
2 teaspoons vanilla extract
1 tablespoon water
125 g butter, melted
¾ cup plain flour
2 cups (500 ml) full cream milk,
lukewarm
HONEY SYRUP
⅓ cup sugar
⅓ cup water
2 tablespoons honey
½ cup flaked almonds, toasted
METHOD
CAKE
1. Preheat an oven to 160°C (140°C fan forced). Line the
base and sides of a 20cm round cake pan
2. In a clean mixing bowl, beat egg whites with an electric
mixer until firm peaks form. Set aside
3. In a separate bowl, beat the egg yolks, sugar, vanilla
and water with an electric mixer over high speed for 5
minutes or until mixture is light and fluffy. Gradually add
in the butter until mixed through
4. Reduce mixer speed to low, add flour and mix in until
just combined. Gradually beat in the lukewarm milk until
incorporated. Gently fold in beaten egg whites with a
large metal spoon
5. Pour mixture into pan and bake for 1 hour 10 minutes or
until the top is golden, and the centre is slightly wobbly.
Cool in the pan until completely cold
HONEY SYRUP
1. Combine sugar, water and honey in a small saucepan. Stir
over medium heat until sugar has dissolved. Bring to the
boil, reduce heat and simmer for 15-20 minutes or until
thickened into a syrup. Allow to cool to room temperature
2. Sprinkle almonds over cake and drizzle with syrup, then
serve
TIPS & HINTS
When adding beaten egg whites to batter, begin by stirring
one spoonful of the beaten egg white into the mix. It will
lighten the batter and make it more accepting of the
remaining egg white when you gently fold it in.
filipino 