120g Self-raising fl.
4 Eggs
140g Caster sugar
50g Corn oil
3 pinches of Salt pinches
1tsp Baking p.
1tsp Lemon juice
1/2tsp Green cake colour
Let’s Make it;
Important: Place the mixer pins in the fridge for a while as the cold pins help in foaming the best peaks from egg whites
- Set the oven to 180C
Step 1) Egg whites - Beat them into peaks
- Separate the egg whites and yolks taking care not to mix even a tiny bit of egg yolks in egg whites
- Beat egg whites at full speed using an electric hand mixer for 1 min
- Continue beating while adding half of the sugar and lemon juice
- Notice the egg whites become stiff and start forming peaks after 2/3 mins. When the peaks are not dropping when lifted and holding strong stop beating at this point
- Mix green cake colour and wrap into the egg whites
- Keep aside
Step 2) Whisk - Egg Yellow
- Whisk the egg yolks lightly with a fork or a balloon mixer.
- Add in the other half of the sugar and continue beating
- Add oil and mix all together
Adding oil in to egg yolks
- Swift flour, baking powder, and salt together
- Gradually add to the egg yolk mixture and mix thoroughly with a spatula or a wooden spoon
- Mix until everything comes together as a smooth batter
- Now, add the egg whites to this batter and fold smoothly bringing everything together
- Line up a loaf tray with parchment paper and pour the batter into the tray
- Lift and drop the tray twice on the pantry top allowing the air bubbles to escape
Bake/Serve
- Bake in the lower tier of the oven for 25 mins or until a skewer comes out clean when stabbed in the middle
- Take the cake out of the oven and drop the tray 2/3 times on the pantry top to loosen the edges. Take out from the tray and leave to cool completely on a wire rack
- Dip the knife in hot water before cutting the cake so that you can slice dainty pieces without crumbling
Frost the cake with buttercream icing for a yummier version
Butter icing recipe
300g Icing sugar
125g Margarine
3tbsp Fresh milk
1tsp Lemon juice
1tsp Vanilla essence
Let’s whip it:
- Swift icing sugar to get rid of hard bits
- Beat the icing sugar and margarine together (margarine should be under room temperature before use)
- Add milk, vanilla, and lemon
- Beat at high speed until the consistency is creamy
- You can frost your cake now!
- Slice the cake from the middle and spread a generous layer of buttercream icing
- Sandwich the two layers, press down slightly, wrap, and keep aside or place in the fridge for a while until the layers stick together
- Slice dainty pieces and serve with tea or coffee
