This is a super moist cake, made with milk cream as the main ingredient. In a large mixing bowl, break in two eggs then place the eggs over a bowl with hot water and whisk the eggs to combine then add 90 grams of sugar and a pinch of salt. Continue stirring until all the sugar is dissolved and the temparature of the egg mixture is about 40 degrees C then remove the bowl from the water bath.
Using an electric mixer, whisk the eggs on high speed for about 10 minutes until the mixture is pale and has doubled in volume. Sift 100 grams of cake flour and 1 gram of baking powder then fold the dry ingredients in with a spatula until all the dry ingredients are moistened.
Place the whipped cream in a small bowl and microwave it for 20 seconds then pour the lukewarm milk cream in the cake batter and continue folding it in the batter until you get a smooth batter with no lumps.
Prepare a cake tin by greasing it then lightly dust it with flour and pour in the cake batter and bake the cake in a preheated 340 degrees Fahrenheit (170 C) oven for 35 minutes. Once baked, let the cake cool down completely before serving it plain or dusted with powdered sugar. You can also wrap the cake in a plastic wrap and serve it the next day, that way, the cake will remain soft for long.
- 2 eggs
- 90g sugar
- 1g salt
- 100g flour
- 1g baking powder
- Whipped cream 90g (unsweetened milk cream)