This is a normal vanilla cake, made a bit different to make it stay soft for days. You will start by greasing and lining an 8-inch round cake tin with parchment paper then set it aside. Separate egg whites from the yolks in different bowls, you will need 7 egg whites and 4 egg yolks. You are going to whip up the egg whites at medium speed for about 30 seconds until it becomes light and frothy then gradually add sugar in batches.
Beat the egg whites until it reaches stiff peaks then set them aside. Bring the other bowl with the egg yolks and add milk, oil, vanilla and melted butter then sift flour and cornstarch and add to the mixture. Using a hand whisk, mix the ingredients together until they reach a cake batter-like consistency. Do not overmix the batter, mix just until everything is well combined. Add a third of the meringue to the batter and fold it in with a spatula until you get a uniform mixture.
Pour the batter into the bowl with the egg meringue and fold that through, fold gently so you can retain as much air in the batter as possible for it to rise perfectly. Once the mixture is nice and smooth with no lumps, pour the batter into the prepared cake pan and give it a little shake to even out the batter.
Tap it on the counter to get rid of any trapped air in the batter then your cake is ready for the oven. This cake is going to sit in a water bath, place the tin on a baking tray and add hot water to the tray then it into a preheated 160C oven for 60 minutes. Once baked, remove the cake from the oven and let it cool down in the tin for about 10 minutes, remove from the tin and let the cake cool down completely.
To make the cream, you will need only butter and sugar, add butter into the bowl of a stand mixer or a large mixing bowl together with sugar, and vanilla extract. Beat on medium-high speed for about 5 minutes until the mixture creams completely. Your moisture will have doubled and consistency wise will be firmer to hold shape. Slice the cake and generously spread the cream and serve. Enjoy…
- 1/4 cup (59ml) canola or any unflavored vegetable oil
- 1/4 cup (59g) melted butter
- 1/2 cup (100ml) milk
- 7 egg whites
- 4 egg yolks
- 1 cup (200g/ 7Oz) sugar
- 1 cup (125g/ 4.4Oz) flour
- 2 tablespoons (15g) cornstarch
- 2 tsp (8.4ml) vanilla
Bake in a water bath at 160C fan forced for 1 hour.