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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 9 |
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This was a request from my friend for her 3 yearold grandson, I used the blender recipe which is a very easy recipe and always comes out as light as a feather, Ingredients:
5oz /125g plain flour |
1oz/25g cornflour |
6oz/150g caster sugar |
1 level dessert spoon baking powder |
good pinch of salt |
4 tablespoons plus 1 dessert spoon pure corn oil |
3 large eggs |
vanilla essence |
Directions:
1. Sift the flour, cornflour, 4oz/100g of the sugar and the baking powder and salt into a large piece of paper, then tip into a large blender. If you do not have a large enough blender put the sifted mixture into a large bowl.
2. Add the oil to the blender or bowl with 6 tablespoons water. Separate the eggs and add the yolks and a few drops of vanilla essence and blend or whisk to mix thoroughly.
3. Whisk the egg whites stiffly, stir in the rest of the sugar and whisk again until very stiff.
4. Lightly fold the contents of the blender into the egg whites, or if not using a blender, fold the egg whites into the contents of the bowl.
5. Grease two 8in/20cm sandwich tins line the bases with circles of none-stick paper. Divide the mixture evenly between them. (I have made this in one large cake tin and halved when cool and it still works but it need a bout 10 minutes more cooking time, test with metal skewer)
6. Bake in a moderately hot oven (375°F/190°C, gas mark 5) for about 25 minutes until firm to the touch, golden brown and shrinking slightly from the edges of the tin.
7. Turn on to a wire rack to cool. Sandwich the cakes and decorate them as you wish.
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