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1
Grease your cookie cutter lightly with shortening and stick on a sheet of parchment paper.
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2
Combine the milk and butter and microwave to warm.
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3
Microwave for 1 minute at 600 W if they're just out of the fridge.
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4
Let the residual heat dissolve the butter.
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5
Preheat the oven to 180C with the cookie cutters inside (this prevents the batter from leaking when you're pouring them into the cookie cutter).
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6
Separate the egg yolks and egg whites.
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7
Add all the sugar into the egg whites.
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8
Whip the egg whites to make a meringue.
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9
Whip until stiff peaks form.
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10
Whip the egg yolks until white and creamy.
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11
Mix the melted butter and milk into the egg yolk and whip until it gets frothy.
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12
Sift in the powder ingredients.
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13
Using a whisk, mix lightly in cutting motion.
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14
Add the meringue in 3 batches.
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15
Fold in lightly with a rubber spatula.
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16
Keep on mixing to make the mixture fine and smooth, and break in large bubbles.
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17
When the batter becomes smooth, pour it into the hot mold.
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18
Bake for 20 minutes at 180C.
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19
When done, take it out from the oven and drop from about a height of 20 cm to remove any trapped air.
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20
Remove from the mold and serve while it's hot.
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21
Please enjoy the cake with whipped butter and maple syrup.
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22
If you flip it over to serve, it's just like the pancakes served at posh cafes.
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23
The insides are sooo fluffy, and really moist.
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24
You can make 4 in 11 cm circular cookie cutters.
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25
It goes really well with some runny fruit sauce.
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26
Also serve with ice cream.
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27
You see here I've served the cake with tons of cherry confiture.
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28
Such an amazing cake to serve with fruit sauce.
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29
Or, simply with berries and chocolate sauce...
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30
The shape stiffens a bit if you make it with 80 g cake flour.
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31
And, if you make it with 100 g cake flour, it's really like those pancakes you see in cafes.
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32
Please make this cake to your liking.
