Molly cake is a super moist cake that is used in cake design not only because it is very stable and easy to work with but also because it is so flavourful and moist thanks to the heavy cream we will be adding to the batter. You can enjoy it as it is for the pleasure of it. Place your mixing bowl on hot steaming water and your mixing bowl should not touch the hot boiling water but just getting enough steam to heat it. In the mixing bowl add in the room temperature eggs, sugar, and vanilla sugar or vanilla extract or whatever you prefer and start beating using a hand mixer until the mixture doubles in size and becomes a kind of pale white and leave it on the side until it cools to room temperature.
Meanwhile, prepare the whipped cream by beating the cold heavy cream either in a mixing bowl or with a hand mixer until it reaches a stiff consistency. You can also do this simultaneously while beating the eggs with the sugar. Back to the first batter add baking powder to the flour and mix it together and then start sifting these dry ingredients directly to the eggs and sugar mixture and do this on three segments. So sift the first third of the flour and baking powder and try to fold it in gently using with a spatula, do it slowly and gently so as not to lose all the air you have incorporated while beating the eggs with sugar.
Once all the flour is incorporated start adding the whipped cream into the batter you have just prepared. You do not want to add in all the whipped cream at once. So start by adding in two tablespoons of whipped cream gently using just a spatula fold it in until incorporated. Whipped cream is not only important to the texture of the cake but it also adds in the flavor and gives it a really nice taste. Now take a baking tin which is 20 cm/8 inches baking tin and cover it in parchment paper both on the bottom and on the sides.
This is to easily remove the cake when it is baked. Use normal cooking oil or baking spray to get the parchment paper to stick to the pans. Bake it in 160C that is 325 degrees Fahrenheit preheated oven for about 1 hour (60 minutes). With these ingredients, the cake will rise to 4 inches so make sure your baking tin is high enough, immediately you get it out of the oven while it is still hot flip it over on a cooling rack to help remove any lumps that might have occurred during baking and you have a flat layer.
While it is still hot, peel off the parchment paper and then allow it to totally cool upside down on the cooling rack before you slice it into different layers. What you can do is well wrap in plastic wrap and place it in the fridge for up to 3 days until when you need it. And only then you need it and ready to assemble your cake you can slice it to as many pieces as you want in your cake. It is quite most and doesn’t make many crumbs and the flavors are amazing.
for 20 cm | 8″ Baking Tin
- 4 Eggs
- 333g Flour | 2 + 1/3 Cups
- 333g Sugar |1 + 3/4 Cups
- 333g Heavy Cream | 1+ 1/2 Cups
- 1tsp Vanilla sugar or Vanilla Extract
- 1tbsp Baking Powder