|Cover Photo courtesy of Random House|
I decided to try it for Mother's Day. I was a little apprehensive about making it because of the whole Masterchef accolade but I wanted to give it a go, the ingredients were simple enough and all staple items:
For the cake
- 1½ cups plain flour
- ¾ cup cornflour
- 1 ½ tsp baking powder
- Pinch salt
- 6 egg whites
- 190g butter
- 1¼ cups white sugar
- 1 tsp vanilla
- ¾ cup milk
- Rose-pink food colouring
For the Icing
- 1½ cups icing sugar
- 10g butter
- 2 tbsp boiling water
- 1 to 2 drops rose-pink colouring
|Cake tin ready and waiting (oiled and lined with baking paper)|
First step was to grease and line my 8” (20cm) cake tin with butter and baking paper, and switch my oven on fan forced to 150°C (what Merle calls a moderate heat).
With my ingredients ready to go and I started creaming the butter and sugar together for around 3-5 minutes (or until light and fluffy and the sugar almost dissolved) in my Mixmaster.
|Butter and Sugar on the way to be creamed|
|Batter so far|
|Batter with Eggwhites folded in|
|Completed cake - cracking on top is normal for this recipe|
|Completed cake - you can just make out the pink swirl|
It’s hard to see in the images the light pink swirl throughout but it’s definitely there.
Because I made this cake for Mother's Day, I made two - one for my side of the family and one for DH's side of the family. Before I did the made cake, I did a quick search online to see if could find a video of anyone making it and to my surprise, I found a YouTube video of Merle herself here Definately worth the effort and time. It is really very simple and a lusciously dense cake, suitable for all ages.