This is an old family favourite. I love it because it's quick and easy to whip up and it can be eaten warm - so you don't even have to wait for it to cool - perfect for unexpected guests! It only makes a fairly small cake - but quite enough for morning or afternoon tea - and it's nicer eaten fresh and warm from the oven. This recipe is from my Bible of cooking, Margaret Fulton's Encyclopedia of Food and Cookery.
- Preheat oven to 180C (fan-forced) or 190C standard.
- Grease an 18cm (7") shallow cake tin OR a similar sized ring (bundt) tin - I prefer the latter.
- Add a very small pinch of salt to the egg white and beat until stiff peaks form.
- Add egg yolk, then gradually beat in the sugar.
- Mix together the milk and vanilla and add a little at a time, beating continuously.
- Using a wooden spoon (or beaters on low speed) gently stir in the flour and the melted butter.
- Pour batter into prepared cake tin.
- Place on the centre shelf of the oven and bake for 20-25 minutes or until cooked.
- Remove from oven and invert cake onto a plate.
- Using a pastry brush, gently paint all over with melted butter.
- Mix together sugar and cinnamon and sprinkle over cake.
- Serve warm or cold.
Simple and delicious--my kind of recipe! Rather than baking as directed, though, I made four miniature bundt cakes. And what delightful and tasty little cakes they were! :) (I substituted 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt for the self-rising flour.) Thanks for sharing the recipe, Kooka!
really easy to make and delicious with the cinnamon on top! i put about 1.5x the sugar/cinnamon on top because of the review that said there wasn't enough and it's great :D nom nom
Made this for the DH and he enjoyed it and rated it as 4. It took 15 minutes at 175C in a fan forced oven. Thank you Kookaburra, will make again.