It yielded a tasty cake but to me, the cake is too dense. Luckily it's meant to eat with cream and strawberries with its juices, helps a lot to moisten the cake. In the end, it's pretty enjoyable, and my family didn't mind either :)
Recipe is from Bon Appetit Dessert Cookbook by Barbara Fairchild
What you need:
(I followed the modification from Joyce from Kitchen Flavours)
2 large eggs
1/2 cup + 4 tbsp caster sugar
3/4 tsp vanilla extract, divided
1 cup + 2 tbsp self raising flour
2/3 cup fresh milk
5 tbsp unsalted butter
1 pound strawberries, hulled and thinly sliced lengthwise
I/2 cup whipping cream (I used 200g)
1 tbsp icing sugar (I used 2 tbsp)
Method:
- Preheat oven to 220degC and grease 6 ramekins. Place them on baking sheet
- Beat eggs on high speed til thick for about 3mins. Add in sugar (1/2 cup) gradually and beat til pale and yellow about 1min longer. Beat in vanilla (1/2 tsp)
- Add in flour (sifted) and beat for 30secs. Bring milk and butter just to boil in a small pot, stir til butter melts. Beat hot milk mixture into batter and continue to beat for 30secs
- Divide batter mixture into ramekins and bake til firm to touch and pale golden, tops form rounded peaks in the centre, about 16mins. Cool them in the ramekins for about 20mins at least
- Toss strawberries and 4tbsp sugar, let stand for about 20mins
- Beat cream, icing sugar and vanilla extract (1/4tsp) til peaks form
- Remove cakes from ramekins, cut off the rounded tops and spoon cream and strawberries. Cover with top part of the cake, garnish the top with more cream and strawberries and some of the juice
- Serve immediately
This post is for Bake Along, an event organised by Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake For Happy Kids
