Serves – 4
Prep Time – 15 mins
Cook Time – 40 mins
Ingredients
1 cup Plain flour
1tsp baking powder
1 pinch of salt
5 eggs separated,
1 cup of caster sugar
½ cup Norco Full Cream milk
1 tsp Vanilla bean paste
Milk soak
1 can condensed milk
1 can evaporated milk
½ cup fill cream milk
Whipped Cream
600ml Norco thickened cream
2tbs icing sugar
1tsp vanilla bean paste
Method
Preheat an oven to 180 deg c fan force.
In a large bowl whisk the egg whites until soft peaks then add in half of
the sugar and whisk to stiff peaks. You can use an electric mixer or hand
mixer.
Combine the dry ingredients in a bowl and mix together.
In a bowl whisk the egg yolks and the remaining sugar until creamy and
light.
Add the egg yolks and the milk to the dry ingredients, mix until just
combined. Add in the egg whites in 3 batches to ensure the cake batter is
as light and fluffy as possible.
Pour the batter into a lined oval baking tin or oven safe tray. Bake for 25
– 30 minutes until a cake tester comes out of the cake clean.
In a bowl whisk together the milk soak.
Once the cake has rested for 10 minutes prick the cake with a fork and
then pour over half the soak. Allow to soak for 10 minutes and add the
remaining soak. Leave to soak.
In a bowl whisk the cream, icing sugar and vanilla until firm peaks.
Spread the whipped cream over the cake and serve.