Description
This belly dancer form cake is all about that soft, airy sponge with a buttery finish that melts in your mouth.
Ingredients
Units
Scale
- 4 large eggs, room temperature
- 2 cups sugar
- 1 tsp vanilla extract
- 2 1/4 cups all purpose flour, sifted
- 2 1/4 tsp baking powder
- 1 1/4 cups milk
- 10 tbsp butter, cubed
Instructions
- Preheat your oven to 350⁰F (175⁰C).
- Grease a 13 x 9-inch baking pan and lightly flour it, or line it with parchment so the cake doesn’t stick.
- In a large bowl, beat the 4 eggs on high speed for about 5 minutes until thick, pale, and almost creamy.
- Gradually add the 2 cups of sugar while beating and keep going until it’s light and fluffy.
- Mix in the 1 tsp vanilla extract just until combined.
- In a separate bowl, whisk together the 2 1/4 cups all-purpose flour and 2 1/4 tsp baking powder.
- Add this to the egg mixture in batches, beating on low speed just until smooth.
- In a small saucepan, gently heat the 1 1/4 cups milk and 10 tbsp butter until the butter is fully melted and the mixture is hot but not boiling.
- Slowly pour the hot milk and butter mixture into the batter while mixing on low speed.
- Do this gradually so you don’t scramble anything and so the batter stays smooth. Scrape down the sides and give it a quick final mix.
- Pour the batter into your prepared pan and smooth the top.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the centre comes out clean.
- Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- If you cut it too soon, it can crumble a bit.
Notes
Prepared, tried, and tested by Reshika
