I like to bake this every now and then. It has all the lightness and fluffiness of a sponge, and yet so rich tasting just like a pound cake. For a 3 egg recipe, it packs in almost half a block of butter, so don’t be deceived by it’s ‘lightness’.
Recipe (adapted from Enne Ty, for a 7″ round tin)
- 3 large egg yolks or 4 small egg yolks
- 35 g sugar
- 100g melted butter
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 85g plain flour
- 1/2 tsp baking powder
- 20g fresh milk
- 3 large egg whites or 4 small egg whites
- 50g sugar
- 1/8 tsp cream of tartar
1. Beat egg yolks,salt and sugar till light and fluffy.
2. Then pour cooled melted butter slowly in a stream while stirring at the same time to ensure proper emulsification (you shouldn’t see separation).
3. Next, add in sifted flour in 2 batches and fold in gently till mixed in. Batter will be rather thick and lumpy.
4. Add in milk and vanilla extract. Mix well. Set aside.
5. Make the meringue. Whisk egg whites till large bubbles form, add in cream of tartar and continue whisking. Add in sugar in 2 batches and whisk till stiff peak.
6. Transfer 1/3 of meringue to yolk mixture and mix to loosen. Then pour all of yolk mixture into remaining meringue and fold gently till no white is visible.
7. Pour into an unlined, loose bottom cake tin. Bake at lower rack 180 deg C for 35min till golden and skewer comes out clean. I like to preheat with top and bottom heat. Once I place the cake tin in, I use bottom heat only. Then at the last 5 min, I switch to top and bottom to ensure a golden brown. This method avoids cracks.
8. Run a knife along the tin to release cake.