Silky Cream Cakes
Ingredients
240g cake flour
1 tbsp baking powder
½ tsp fine salt
(sift the above ingredients together)
6 egg yolks
½ cup MARIGOLD Evaporated Creamer
¼ cup water
½ cup corn oil
(combine)
8 egg whites
½ tsp cream of tartar
120g caster sugar
1 cup whipping cream
30g icing sugar, sifted
4 tsp vanilla essence
24 square paper casing
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Preheat oven to 160 °C
Put sifted flour mixture into a mixing bowl with egg yolk mixture and beat it for 3 minutes.
Using another mixing bowl, beat egg whites with cream of tartar for 1 minute then slowly add in sugar and continue to beat until egg white is stiff.
Gently spoon beaten egg white into flour mixture with a wooden spoon. Line baking tray with paper casing and fill it half full with mixture.
Bake for 20 minutes and leave it to cool.
Beat whipping cream with icing sugar and vanilla essence till stiff. Fill piping bag with a No. 21 nozzle.
Push nozzle into the centre part of cake, pipe in cream and make a rosette on the top.
To beat egg white effectively, use eggs that are kept in room temperature.
