January 6, 2007 - Joanne I adapted this recipe from an issue of Saveur magazine, cutting back on the sugar and changing the type to make the base for a Not So Traditional English Trifle. Click here to see the original recipe. I have also used a recipe in Crabtree & Evelyn’s Cookbook with excellent results.

The use of Depaz cane syrup instead of castor sugar made the cake dry and crumbly which worked well for our purpose. You can substitute baker’s, fine or castor sugar for the syrup, if you wish.

Butter and flour two 8” baking tins
(round or square)
Preheat oven to 360°F - convection

1lb 3oz Cake Flour (I used Giusto’s)
12oz butter – salted high grade (I used Kerry Gold)
1 ½ tsp salt
4 tsp baking powder
8oz of Depaz cane syrup or sugar
4 lg eggs
6 tbsp water
1 tsp vanilla

Combine butter, flour, salt and baking powder in the bowl of a Counter Style Mixer: - I used a professional 6-Qt Kitchen-Aid mixer



Beat for 5 mins on Speed 6 (High) 
Then 2 mins at Speed 8 (Higher)

Turn off the mixer scrape down the bowl and add:
Add 8oz of Depaz cane syrup or sugar

Beat another 2 mins at Speed 8 scraping down the bowl after 1 min.

Then Beat in (add while mixer is running) at Speed 8 for another 2 mins:
4 lg eggs
6 tbsp water
1 tsp vanilla

If you are making a standalone cake you probably want to add up to 1/2c extra of sugar.

Pour half the batter into each buttered and floured 8-inch baking tin. I used round Springform ones. Place in a pre-heated 360°F oven for about 30 minutes (on convection if you have it). Cool the cakes on a rack.



Meanwhile, remove cake batter from son’s hair, if applicable (he was licking the bowl from the inside with it on his head).

   

Search our 400+ pages: Enter your search terms

Web Fork & Bottle Submit search form