Australian Gourmet Traveller - (06)June 2019 (1)

GOURMET TRAVELLER 73

WORDS & RECIPE LISA FEATHERBY. PHOTOGRAPHY ALICIA TAYLOR. STYLING LYNSEY FRYERS.

Masterclass

1

Preheatovento175°C.Grease

andlinea 6cm-deep,9cmx 20cm

loaftinwithbakingpaper.

2

Beat250gmbutter,250gm

castersugarandscrapedseeds

of1 vanillabeaninanelectricmixer

fittedwiththepaddleattachment

untilpaleandcreamy(2-3minutes).

3

Add250gmeggs(about5)one

ata time,beatingwellbetween

eachaddition.It’sa goodideatonow

addsomeflourtothemixtohelp

stabilisetheeggsandbutterand

preventthebatterfromsplitting;

3-4tbspshoulddoit. Onceeggs

arefullyincorporated,stopthemixer

andgraduallyaddremainingflour,

stirringbetweeneachaddition.

Spoonbatterintopreparedtin,

levellingthetop.Bakeuntilcakeis

golden,thetopjustcracks(seenote)

anda skewerinsertedwithdraws

clean(50minutesto1 hour).

4

Standcakeintinfor 10 minutes,

thenturnoutontoa wirerack

tocoolcompletely.Dustwith icing

sugar, slice and serve.

STEP BYSTEP

SERVES8-10 // PREPTIME15 MINS

// COOK 1 HR

NoteOften,if cakes

crackatthetop,they

areimbalanced

(eitherthemixture

is toodryorthereis

notenoughsugar),

buta cakecooked

in a narrowloaftin

oftencracksslightly

duetotherestricted

space,whichisn’t

an issue.

Poundcakesareincredibly versatile.They workinloaf

tins,butalsoindeeperpanssuchasBundttins. This

recipe also makes a great base for cupcakes.

DolceVitawatch

fromLongines.

Allotherprops

stylist’sown.

Stockists p152.