This is a moist cake perfect for morning or afternoon tea
with the flavours of Christmas.
7 eggs
135 g caster sugar
1 teaspoon salt
1 tbls mixed spice
180 ml water
100 g vegetable oil
320 g self raising flour
Method
Preheat the oven to 160ºC normal bake. Separate the eggs in
two bowls and whisk the egg white until a soft peak is formed. Add 50 g of the
caster sugar and whisk until stiff but still shiny and not dry. In the other
bowl with the egg yolks add the remainder of the sugar, salt, spice, oil and
flour. Mix with an electric mixer until smooth and even approx. 2 minutes.
Gently fold the egg whites into the batter in three portions. Pour the finished
batter into an ungreased tube pan. Bake in the oven for approx. 50 minutes.
Remove from the oven and turn upside down on a tray with a piece of baking
paper. Leave the tin on until the cake has completely cooled approx. 1 hour.
Place the cake on a plate and dust with icing sugar or drizzle a vanilla icing
on top.
Note: Always use
room temperature eggs for whisking.
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