When the cake has risen and the surface has cracked a little bit and turned a dark golden brown colour, reduce the heat to 160☌ / 320☏, and bake for further 20 – 25 minutes. Bake the cake at 180☌ / 356☏ for 20 minutes. Place your cake tin on the 4 th rack of a 5-rack oven, or on the bottom rack of a 3-rack oven. Pour the batter through a sieve and into the cake tin.Ĥ. After 15 minutes of rest, sieve the baking soda into the batter and mix well. For this cake, you don’t need to grease the tin, however, you can line the bottom of the tin with a piece of greaseproof paper so that the cake can be taken out more easily after being cooked.ģ. Prepare a cake tin, ideally metal or silicon. Leave the batter to rest for about 15 minutes. Keep whisking until all the ingredients are well incorporated. When all the white streak of flour has disappeared, slowly pour the rest of the mixture in step 1 into the bowl while simultaneously whisking the batter. If the mixture is too thick at this point, add a little bit of the melted butter into the bowl. Sieve the flour into the bowl, whisk well until all the flour is incorporated and there are no lumps. Add 1/3 of the mixture in step 1 into the beaten eggs. Don’t cook the mixture for too long because you don’t want all the water and moisture to evaporate, which can affect the texture of the cake.Ģ. Take the saucepan off the heat and leave to cool. Put the saucepan on high heat and keep stirring until the butter has melted and the sugar has dissolved. Add the butter, condensed milk and water into a saucepan. – You can substitute brown sugar with ¾ cup (180 ml) golden syrup and also reduce the water to 200 ml.ġ. – Butter is definitely more highly recommended than margarine, especially in this recipe. 180 grams (1/2 can) sweetened condensed milk.100 grams (1/2 cup less 1 tbsp) unsalted butter.
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