Another cake with strawberries!! Sorry, but I just love the color. This cake doesn't really include them, I just made a quick sauce to serve alongside the cake. This is a really nice, simple tasting cake that lends itself very well to be served with various sauces etc, but one that I love eating as is too. It's really delicious, buttery and soft!!
I'm actually having a jaw re-alignment surgery tomorrow, this post is coming to you straight from the hospital :) In the midst of preparing to go, with all the doctor visits, blood tests, and eating at all my favorite places because it's going to be quite a while till I heal enough to do so post-surgery, I was craving some simple cake. And this is the one I always turn to, it's like my comfort food when I don't want to experiment, all tried and trusted <3
Adapted from Aunty Yochana
This recipe was originally given in weights, and though I've measured and given the converted amounts, using a scale and weighing would always be better.
250 g [2 sticks + 2 tbsp] butter
200 g [1 cup] sugar, divided use
1 tsp vanilla essence / half a vanilla bean
4 egg yolks
1 tbsp evaporated milk - can use regular too
200 g [1 1/2 cups] cake flour
1 tsp baking powder
1/2 tsp salt
5 egg whites
- Preheat oven to 350 F [180 C]. Grease and line a 8 inch round pan or a large loaf pan.
- In a large bowl, beat together the butter and 100 g of the sugar until light and fluffy. Beat in the vanilla essence and the yolks one at a time, beating well between each addition. Beat in the milk.
- In a small bowl, sift together the flour, baking powder and salt. Add this into the butter mixture, beating only just till incorporated.
- In a medium bowl, whisk together the egg whites and the remaining 100 g sugar until soft peaks form. Beat in 1/3rd of the whites into the mixtures, and then fold in the rest gently.
- Bake for about 40-45 mins, or until a skewer inserted comes out clean, and the top feels springy to the touch.