Categories:Viewed: 17 - Published at: a year ago

Ingredients

  • 100 grams Cake flour
  • 4 medium Egg
  • 100 grams Soft light brown sugar
  • 20 grams Butter
  • 30 grams Milk
  • 5 drops Vanilla oil
  • 1 dash Water (for misting)

Method

  • Line the bottom of the mold with parchment paper.
  • There's no need to line the sides unless you don't have a cake knife for easy removal.
  • Preheat the oven to 180C.
  • Combine the butter and milk in a bowl, then place the bowl in hot water (hot water bath).
  • Once the butter has melted, leave the mixture in the bowl as is.
  • Sift the cake flour and set aside.
  • Add the soft light brown sugar to the eggs, and then add to the mix in the hot water bath.
  • Whisk until the batter is pale and thick (the photo is still in the progress).
  • Remove the mix from the hot water bath halfway through and continue to whip.
  • Continue until the batter reaches ribbon stage.
  • In the final stage, mix at low speed to allow the batter to form the desired consistency.
  • Next add in the vanilla oil, sift in the cake flour once more, and gently mix by scooping the batter up from the bottom and turning over.
  • Add two ladles of the batter from Step 5 into the dissolved butter and milk from Step 2, blend together, and mix it back into the Step 5 mixture (this method is foolproof).
  • Gently mix, and pour into the mold.
  • Rap the pan against your work surface to remove any air bubbles, and lightly mist with water.
  • Set the oven to 180C for 25 minutes and bake.
  • This is about 8 minutes into the baking.
  • This is as much as it will rise up.
  • Once it turns golden brown cover with aluminium foil, reduce to 170C, and bake for the remaining 17 minutes.
  • It is done once a wooden skewer inserted into the cake comes out clean.
  • Drop the cake from small height to prevent shrinking.
  • It is ok to remove it from the mold straight away.
  • Cover in plastic wrap and let sit for a day to let the flavours meld.
  • You can slice it into 3 layers.
  • Use 3 eggs, 85 g cake flour, 80 g light brown sugar, 20 g butter, and 30 g milk to make an 18 cm version of this cake.
  • This is a decorated version of the cake that I made for my eldest son's 15th birthday Bisque Cake.
  • This is the cake I made for my second son's 13th birthday.