My newest acquisition is the King Arthur Flour Baker’s Companion. I know now you can search for any recipe on net. Google has brought everything at your fingertips. However I feel nothing can beat the charm of books. The pleasure of thumbing through pages and absorbing each detail is something else. There are so many varieties of recipes in the book and I cannot wait to try them out.
The most important thing about following a recipe is to tweak it to suit your own taste. The original recipe made the cake too sweet for my liking and I have reduced the amount of sugar. The beaten eggs created a frothy layer on top which baked into a crackling meringue. And the cake itself was soft and spongy. A winning recipe for sure.
Ingredients
3 eggs
1 ¼ cups sugar
1 tsp vanilla essence
¾ cups milk
1 tbsp butter
1 ½ cups all purpose flour
1 ½ tsp baking powder
½ tsp salt
Preheat the oven to 170 degrees Celsius. Line and grease a round cake tin or loaf tin.
Beat together the sugar and eggs for a good 10 minutes till frothy. Add the vanilla essence. Heat the butter and milk till simmering. Now slowly and steadily add the milk in a thin stream to the egg mixture whisking all the while. Sift together flour, baking powder and salt. Add to the egg and milk mixture. Incorporate well so that no lumps remain. If the flour does not mix properly it will make the cake heavy. Bake for about 55 mins to an hour.
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