190g butter
1 1/4 white sugar
Vanilla to taste
3/4 cup corn flour
1 1/2 cups plain flour
1 1/2 tea spn baking powder
Pinch salt
3/4 cup milk
6 egg whites, beaten to stiff peaks
Pink food colouring
Preheat oven 150c
Grease and flour a round 8" cake tin
Sift flour, cornflour, baking powder and salt three times
Cream butter and sugar until pale and fluffy
Add half the milk as it helps to dissolve the sugar
Add flours and fold to combine
Fold in beaten egg whites and remaining milk until smooth
Take 1/4 of the mixture and colour with 2-3 drops of rose pink colour
Place spoonfuls of the white cake batter over the base of the prepared cake tin
Spoon over pink cake batter in a circular pattern and cover with 1/2 the remaining white batter
Fill the centre with remaining pink batter and cover with the remaining white batter
Bake for 60-70 minutes
Cake is cooked when it springs back when touched in the centre and will lift away from the pan when lightly shaken
PINK ICING
1 1/2 cups icing sugar
10g butter
2 tbl spn boiling water
Combine all ingredients until smooth
When cake is cooled, decorate and serve
Recipe from MasterChef Australia
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