Egg White Cake.
Equipment:
2x20cm springform cake tins.
Oven 180c fan forced.
For the cake.
Use an electric mixer, beat,
-225g self raising flour,
-1tsp baking powder,
-225g caster sugar,
-225g butter, at room temperature,
-6 egg whites,
-200ml milk.
-1tsp vanilla bean paste,
Spoon into the prepared tins.
Bake 20-25 minutes. Skewer should come out clean.
Leave to cool completely.
Cream filling.
Beat
-300ml double cream, with,
-2tbsp icing sugar,
-1tsp vanilla bean paste,
Beat until the cream just holds its shape. Refrigerate until needed.
To assemble.
Place the first layer of cake on to a serving plate.
Spoon on
-1/2 cream mixture, spread evenly.
Top with second layer of cake.
Spoon on the rest of the cream mixture.
Grate some white chocolate on top.
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