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1.
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preheat oven to 355ºF (180ºC), 320ºF (160ºC) fanforced and grease and line 2 8in. (20cm) round tin (tins should be at least 2 in.(5cm) deep)
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2.
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beat egg whites using electric beater until soft peaks form. slowly add sugar and beat until stiff peaks form.
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3.
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add egg yolks one at a time, mixing well after each addition.
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4.
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sift all dry ingredients 3 times and lightly fold in to miture until just combined.
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5.
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boil milk and butter together quikly. fold into cake mix.
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6.
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divide between 2 tins evenly and flatten tops. tap tins sharply on bench 2-3 times.
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7.
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bake on middle shelf of oven for 20-30 mins (middle and top if they wont both fit on middle, rotate half way through cooking time)
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cakes are cooked when they spring back when lightly touched in centre or when a skewer comes out clean
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8.
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turn onto cooling racks *if raised in centre, place a light weight on top while still hot
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*when cold decorated in desired way (makes great 2 layer cake)
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