Posted by Kathy Lee | File under : ,

brittany cake : Best Cake Recipe

Ingredients: : Best Cake Recipe
240g unsalted butter, softened
1 cup (220g) caster sugar
1 tbs vanilla extract
6 egg yolks, plus 1 egg for brushing
2 1/2 cups (375g) plain flour, sifted
Compote of fresh fruit and thick cream, to serve

Procedures: : Best Cake Recipe
Cream butter and sugar in an electric mixer until very pale and light.
Add the vanilla and yolks and beat until combined, then add the flour and 1/2 teaspoon of salt and mix again until combined.
Press the mixture into a 30cm greased, loose-bottomed tart pan and refrigerate for 30 minutes.
Preheat oven to 180°C. Remove cake from fridge, then use the tines of a fork to mark a crisscross pattern on the top of the cake.
Beat remaining egg and use to brush cake, then bake for 45 minutes until cooked and golden.
Cool slightly, remove from pan and cool completely on a wire rack. Serve with a compote of fresh fruit and thick cream. : Best Cake Recipe


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