ingredients
makes 6 - 8 slices
3 tablespoons (1 1/2 ounce) sweet butter, plus extra to grease
2/3 cup (2 1/2 ounce) All purpose flour, plus extra to dust
3/8 cup golden superfine sugar, plus extra to dust
3 large eggs
1 tbsp cornstarch
TO ASSEMBLE
soft fruit and whipped cream, or spread
Confectioner’s sugar, to dust
method
1. Grease and base-line two 7 inch sandwich tins, or one 7 inch deep round cake pan; dust with a little flour and superfine sugar.
2. Put the butter into a pan and heat gently until melted, then remove from the heat and leave to cool slightly for a few minutes until beginning to thicken.
3. Put the eggs and sugar into a large heatproof bowl and whisk until evenly blended, using an electric whisk. Put the bowl over a pan of hot water and whisk until pale and creamy, and thick enough to leave a trail on the surface when the whisk is lifted. Remove the bowl from the pan and whisk until cool and thick.
4. Sift the flour and cornstarch together. Fold half into the whisked mixture with a large metal spoon or plastic spatula. Pour the cooled butter around the edge of the mixture, leaving the sediment behind. Gradually fold it in very lightly, cutting through the mixture until it is all incorporated. Carefully fold in the remaining flour as lightly as possible. Pour into the prepared tins.
5. Bake in the centre of the oven at 180°C (160°C fan oven) for 25 - 30 minutes, or the deep cake for 35 - 40 minutes, until well risen and the cakes spring back when lightly pressed. Loosen the cake edge and leave in the tin for 5 minutes. Turn out, remove the lining paper and cool on a wire rack.
6. Serve filled with fruit and cream, or spread. Dust the top with Confectioner’s sugar to serve.
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