Yes, I turn 43 tomorrow and in two weeks I marry the man of my dreams so a lot of happiness happening for me! I’m always so grateful to get to the next year, I don’t mind the wrinkles, I am just lucky to still be here so that I can spend more time spreading culinary happiness!
And, for those who know me, do I ever like to share happiness! So that best way for me to do that is to share this amazing recipe with you so that you too can join in the good vibes that will surely arise the minute you put this amazing light fluffy delicious ridiculously easy cake on your taste buds.
I don’t often bake, because I can’t be trusted not to eat the entire cake myself, but this one is worth it. I would do 100 burpees or sit ups just to have ONE slice of this deliciousness…and like they say…life is short so EAT THE CAKE!
My future husband Mike told me that his favourite ever cake was the basic butter cake…so in order to be the future wife of the year I went to the ultimate version of this simple cake. This photo here was taken with fondant icing rolled into strips and then placed around to make waves…
225 g salted butter
4 large room temperature free range eggs
1/4 cup white sugar AND 3/4 cup white sugar
200g self raising flour
10ml vanilla extract
1 teaspoon grated lime or lemon
Firstly separate the eggs.
Beat the 4 egg whites until just about to hit peak stage and then add the 1/4 cup white sugar and beat until thick and looking like meringue.
In a separate bowl, beat the 3/4 cup sugar and butter with the whisk attachment until light and pale fluffy. The sugar must be dissolved right through and the mixture should look like a little bit of heaven…all light and fluffy!
Now put the mixer on to really low and add the egg yolks, self raising flour, vanilla and zest. Mix well to form a smooth batter.
Using a plastic spatula, fold in the meringue mix gently to incorporate with the batter, but don’t over mix, you just want to lightly combine the two mixes.
Now pour into a greased baking dish or cake mould.
Bake for about 45 minutes at 170c, until a skewer comes out clean from the middle.
Always check at the 15 minute mark, make sure the temperature is perfect, if it’s going too dark too quickly, drop the temp to 160c!
Once cooked, remove from the oven and cool!
Now this was the icing I used:
3 cups icing mixture
milk on the side, about 30-60ml to get the consistency you like
10 ml vanilla paste
Beat the butter with the whisk until very light and very fluffy. Add the icing mixture, the vanilla paste and then mix again till smooth. At this stage you can add the milk slowly slowly to get the consistency you need!
Once the cake is cooled, ice as required and decorate with fresh flowers, chocolate shavings or sugared lemons!
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