Sometimes you just feel like cake, simple ordinary cake. Well this is it but its far from ordinary, its delicious and moist and tastes like more. It couldn’t be served with anything nicer than fresh berries or perhaps sliced strawberries, but perfect for a summers evening. I’ve made a small quantity that does a low cake in an 8- inch cheesecake tin.
190 g Cream Flour
38g Corn flour
½ tsp. salt
½ tsp. Baking powder
¼ tsp. plus 1/8 tsp. Bread soda
170gr Unsalted butter
200g Caster sugar
2 Large free-range eggs
1 ½ tsp. Vanilla extract
180ml Buttermilk at room temperature
Preheat the oven to 175 C Line the bottom and sides of an 8in spring form tin with parchment paper.
It’s better to start with all the ingredients at room temperature.
Sift together all the dry ingredients flour, corn flour, salt, baking powder, and bread soda. 2 times (This is important) Cream the butter and sugar together in the bowl of an electric mixer until light and fluffy.
Add the egg slowly mixing well between each egg, add the vanilla and mix again.
Fold in the flour it will be quite dry, thick – almost scone like – add the buttermilk, then mix until smooth.
Scrape the cake mix into the prepared tin and bake for 25 to 30 minutes until golden and cooked through.
Check with a skewer inserted into the center of the cake, it should come out clean.
Once cooked allow the cake to cool in the tin for 5 to 10 minutes, then turn out onto a wire rack to cool.
Ensure the cake is completely cool before cutting in half and icing.
80 gr water
2 Egg whites
1 tbsp Vanilla extract
Place the sugar and water in a heavy saucepan, place on a low heat to dissolve the sugar.
Once the sugar is dissolved increase the heat and cook the sugar to softball, this looks thick and syrupy.
Meanwhile put the whites in the bowl of an electric mixer, when the sugar is close to soft ball beat with a whisk on high until the whites become fluffy.
Next add the sugar syrup slowly to the whites on low heat. (the hot sugar syrup will cook the whites) Beat the whiites and sugar until they are cool.
Next add the butter in small pieces slowly, beating all the time.
Keep beating until the icing is light and smooth, finally add the vanilla extract.
Keep the icing at room temperature until ready to use.
To finish Spread with 1/3 of the icing on the base of the cake Top with the second layer of cake, spread the remaining icing on to the top and carefully spread evenly and guide down the sides smoothing as you go.
Once the top and sides of the cake are covered, texture the icing with uneven strokes of the pallet knife (if you want a smooth finish use a hot dry pallet knife.) Chill to set the icing, and then serve at room temperature piled high with summer berries.