It is our traditional cake in Easter. I can’t imagine myself Easter without such cake.
With the electric mixer, cream the butter and sugar together until smooth and fluffy. Beat in the egg yolks 1 at a time, add the vanilla extract , mix well. Sift together the flour, cornflour and baking powder into a butter mixture and stir to combine. In the seperate bowl whisk the egg whites until fairly stiff. Use a metal spoon to stir a generous the whites into the butter mixture.
It is very soft cake.
To prepare the tin ;
Trace around the top and base of a pudding basin onto non-stick baking paper, then cut out both rounds. Grease the basin with the extra butter. Put the smaller round of paper on the base. Spoon the cake mixture into the basin, smooth the surface and cover with larger round of paper. Place a double sheet of foil on a work surface and fold the centre to make a pleat. Place on the top of the pudding basin and use kitchen string to tie it securely below the rim. Use more string to make a long loop across the top, attaching it to the string already tied around the rim, this handle will help you remove the basin from the saucepan later. Place a small trivet or heatproof saucer in a saucepan large enough to hold the basin. Place the basin on the trivet, then add enough very hot water to the pan to reach two-thirds of the way up the sides of the basin. Cover with a tight-fitting lid and bring to the boil over a medium heat. Reduce the heat to low and cook for 1 hour and 15 minutes, checking how much water is in it, add more if needed.
Then remove the basin from the pan, remove the foil and pepper, leave for a 5 minues. Invert the cake onto a serving plate, remove the paper. Spring with the icing sugar.
This cake is always in Easter time , witout is not Easter 🙂 eveyone like this.