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1
Soften the butter and milk in a microwave and melt together over a pan of warm water.
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2
Sift together the cake flour and cornstarch.
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3
Break 3 eggs into a bowl and beat together with a hand mixer.
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4
Preheat the oven to 180C.
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5
Add the sugar to the eggs and continue to whisk together with a hand mixer, taking the whisk from a low speed to a higher speed gradually over a double boiler at 80C for approx.
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6
7 minutes.
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7
Make sure to keep an eye on the temperature of the double boiler, if the eggs become too hot, the cake will turn out dry and crumbly.
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8
After 7 minutes, when the mixture is warm to the touch and has started to thicken, take it off the double boiler.
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9
Continue to whisk for a futher 2 - 3 minutes, cooling the mixture.
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10
If the mixture is hard to cool try whipping it suspended over a bowl of cold water.
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11
Whip until the mixture sticks to the beaters thickly when you lift them out of the bowl.
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12
Keep whipping until it slowly falls off the beater when picked up.
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13
Add 1 tablespoon of cold water to the mixture to make it easier to mix in the powder ingredients.
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14
Remove the beaters from the hand mixer, and use them on their own to mix.
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15
Sift in the powder ingredients in 2 - 3 goes and fold in each time, folding from the bottom of the bowl to mix.
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16
Mix carefully allowing the mixture to pass through the blades of the whisk.
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17
When there is a small amount of powder still remaining, take the warmed butter and milk mixture and add 1 scoop of the cake mixture to it.
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18
Mix it in well before distributing the butter and milk mixture all over the cake mixture and mixing thoroughly.
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19
This is how the mixture should look when everything is mixed together.
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20
If you've whisked it enough the mixture should be nice and thick.
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21
Pour the mixture into a cake tin.
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22
To get rid of the excess air bubbles spray some water on the surface and smooth it out.
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23
Bake the cake in a steam oven for 30 minutes at 180C.
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24
For those without a steam function on their oven, simply add a heat resistant plate filled with water alongside the cake.
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25
This is the cake after 20 minutes, it's risen quite a lot here.
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26
Once baked, drop the cake tin lightly onto the surface from a height of about 30 cm to elminate the hot air.
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27
Remove from the pan to cool, and once cooled, remove the baking paper.
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28
Turn the cake upside down and leave to cool on a wire rack.
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29
Wrap it with cling film, leave it to rest and it's done.
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30
A birthday cake for a 3-year-old that I made.
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31
This is a birthday cake for 4 years old that I made.
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32
A cake I made for a Christmas party.
