About this recipe:My granny made this cake every Sunday afternoon for her children and grandchildren. She served it with her homemade jams and tea, then we would all gather around the kitchen table and talk about the latest news. Here is her recipe as I remember it. The only difference is that I use a silicone cake tin which I find extremely useful!
4 eggs, separated
same weight as for the eggs for caster sugar
same weight for plain flour
same weight for salted butter (preferably one with coarse sea salt)
1/2 teaspoon baking powder
1 pinch of salt
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Method Prep:15min › Cook:30min › Ready in:45min
Remove the butter from the refrigerator and set aside until soft.
Preheat the oven to 200 C / Gas 6.
Weigh the eggs and take note of the weight, then separate the yolks and whites. Weigh the sugar, flour and butter according to the weight of the eggs.
Put the yolks in a bowl, and add the sugar. Whisk the yolks and sugar until very pale and creamy (use either a hand or stand mixer as it is easier). Mix for about about 5 minutes.
Add the sifted flour and baking powder, then mix. Add the softened butter, mix well.
Add a pinch of salt to the bowl with the egg whites. Whisk the egg whites until stiff.
With a spatula, gently add the egg whites to the batter.
Pour the batter into a round silicone cake tin (no need to butter or dust it with flour). Use a buttered, floured regular cake tin if desired.
Bake in the oven for 30 minutes, or until golden brown.
Remove from the oven, cool, then remove the cake from the tin.
Serve with homemade jam, whipped cream, ice cream, fresh fruit, chocolate, keep for breakfast or just as is... Do not forget to eat the edges of the cake. It should be a bit crunchy and for me, it is the best part of this cake!