15 grams Butter
20 ml Milk
90 grams Sugar
1tspn Vanilla essence
180ml Cake flour
Break the eggs into a bowl and whip with a whisk until soft peaks form.
Add the sugar and whip further until the mixture is thick enough to form ribbons when the whisk is lifted.
Then add the vanilla essence.
Combine the ingredients in a heat-resistant bowl and melt in the microwave.
For an 18 cm mold: 600W 40~50 seconds,
for a 15 cm mold: 30~40 seconds.
Preheat the oven to 170C.
Sift the cake flour into the batter and fold gently with a spatula.
Add the mixture and mix quickly.
Pour in the batter from high up into the mold and tap it on the counter several times to remove air bubbles.
Pour in the last bit of the batter to the edge.
When the oven has reached the right temperature, bake for 35 minutes.
For the 15 cm mold, bake for 30 minutes.
When it’s baked, drop the cake from a height of 30 cm to prevent it from shrinking.
Line a piece of parchment paper on the counter and place the cake upside down for 2~3 minutes to flatten the surface.
Remove the side wall, flip over the cake with the bottom mold onto your right hand, and place it gently on a cake rack to remove the bottom.
Peel off the parchment paper, and wrap the cake with the cake rack in a plastic bag and leave it to cool completely.
When it’s cooled completely, slice it depending on what you are making.
Prepared, tried and tested by: MakaThando Dinangwe