Fabulous unfloppable, (virtually) fat free cake



This cake recipe is a closely guarded secret...

Fabulous unfloppable, (virtually) fat free cake

It has graced many with its presence on family birthdays, been the peice de resistance at Tea and Cake dos, and wowed collegues at work.
BUT
you NEED to follow the instructions. The reason I know these things, is by trial and error. Many trials, many errors. Lets just say, that when I first started to cook at the age of 7, I started with rock cakes.

1 (250ml) cup cake flour
4 scant teaspoons of baking powder
2 egg whites
4 eggs, separated
1 cup (250ml) castor sugar
5 ml vanilla essence
1/2 cup water

Preheat oven to 180.

Sieve flour and baking powder together 3 times (I kid you not, you will love me for it).

When separating eggs, try not to get any yolk into the white, as it doesn't whisk as well and reach its full volume. If you do get some yolk in, don't stress, it happens, just carry on.

Beat the egg whites until stiff peak (when you pick up the beaters, it leaves a peak that sits up to attention)
Beat the egg yolks with the sugar until creamy (about 5 mins), add vanilla essence and water.

Sift in the flour, folding it in gently until fully combined.
Fold in the egg whites, until fully combined. Be careful not to beat the crap out of the batter. You can only do this when making bread, you NEED the bubbles in cakes, it helps them rise, and too much beating will give you a super chewy cake (this is why I NEVER use an electric beater to mix the cake together).

Pour into a 24cm greased tin, (or an ungreased tin, but be prepared to be frustrated in getting it out, and possibly hacking it into a amorphous blob shape, and ending up with a pile of cake sawdust).

cook for 30 minutes (or until a knife comes out clean).

I serve this with lashings of cream, and a Nutella middle (hence the virtually fat free part).
But you can go all out: chocolate icing, Caramel topping, Honey cream, whatever takes your fancy!

General rules in cake baking
:

Bubbles are your friends.
Do NOT beat the hell out of batters.
Sifting does wonders to the final cake texture.
DO NOT substitute. Eg using mayonnaise instead of eggs.
Substituting+creative genius pride=gross tasting cake mess. Trust me on this one.
Place cakes in heated oven, otherwise it wont rise.
Make sure ingredients are fresh, expired Baking Powder wont work, and you will get pancakes.
Cakes are cooked when golden in colour, they spring back when touched, and when a clean knife is gently stabbed into the centre of the cake, it comes out clean.

Number one rule: Baking Powder reacts to heat and will come alive when the ingredients heat up.
Bicarb of Soda: reacts to liquid, so when you have added your dry ingredients to your wet ingredients, it has already woken up. Watch out for recipes which use Bicarb as the main raising agent. This means as soon as the liquid is added, you need to move your ass and get that cakey thing into the oven pronto.

So, sit back, relax, put the kettle on, put your feet up, and have your cake and eat it.

2 comments:

  1. did you use the cake recipe to make these cupcakes? Which look uber pretty by the way!

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  2. Hi NuNuza, I did use the same recipe, I just baked them for a shorter period of time- about 20 minutes.

    The icing I used is a butter icing, and the roses are made from (store bought) marzipan, with some colouring added.

    Happy cooking!

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