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1
Line the bottom of the mold with parchment paper.
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2
There's no need to line the sides unless you don't have a cake knife for easy removal.
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3
Preheat the oven to 180C.
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4
Combine the butter and milk in a bowl, then place the bowl in hot water (hot water bath).
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5
Once the butter has melted, leave the mixture in the bowl as is.
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6
Sift the cake flour and set aside.
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7
Add the soft light brown sugar to the eggs, and then add to the mix in the hot water bath.
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8
Whisk until the batter is pale and thick (the photo is still in the progress).
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9
Remove the mix from the hot water bath halfway through and continue to whip.
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10
Continue until the batter reaches ribbon stage.
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11
In the final stage, mix at low speed to allow the batter to form the desired consistency.
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12
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.
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13
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).
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14
Gently mix, and pour into the mold.
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15
Rap the pan against your work surface to remove any air bubbles, and lightly mist with water.
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16
Set the oven to 180C for 25 minutes and bake.
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17
This is about 8 minutes into the baking.
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18
This is as much as it will rise up.
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19
Once it turns golden brown cover with aluminium foil, reduce to 170C, and bake for the remaining 17 minutes.
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20
It is done once a wooden skewer inserted into the cake comes out clean.
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21
Drop the cake from small height to prevent shrinking.
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22
It is ok to remove it from the mold straight away.
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23
Cover in plastic wrap and let sit for a day to let the flavours meld.
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24
You can slice it into 3 layers.
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25
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.
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26
This is a decorated version of the cake that I made for my eldest son's 15th birthday Bisque Cake.
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27
This is the cake I made for my second son's 13th birthday.
