Using a butter knife, loosen the edges of the cake from the tin and turn out on to a cake stand or serving plate. Invert the tin and set aside for 1 hour or until cooled completely.Ĥ. Bake for 35 minutes or until the cake comes away from the sides of the tin. Spoon the mixture into an ungreased 2.5 litre-capacity bundt tin and smooth the top. Sift a second time over the egg white mixture and gently fold to combine.ģ. Sift the flour and extra caster sugar into a medium bowl. Gradually add the caster sugar and vanilla, and whisk until thick and glossy.Ģ. Place the egg whites and cream of tartar in the bowl of an electric mixer and whisk on high speed until soft peaks form. From Modern Baking by Donna Hayġ2 medium egg whites, at room temperatureġ. The icing sugar dusting adds a little extra sweetness. Cooking this light-as-air soft vanilla sponge cake recipe in a bundt tin gives the finished product instant added ‘wow’ factor.
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