Nothing quite like the smell of something yummy baking in the oven to warm the cockles of your heart – makes me want to put the kettle on for
another a cup of tea.
I originally got this recipe from my friend Nic Prinsloo, who is a fabulous cook and baker – he was kind enough to share this along with a few other wonder recipes for my book and until now, I had not made this recipe myself.
When Tandy mentioned that we should bake something we have not baked before for her Something Sweet Challenge, I could not resist the urge and turned this cake into cupcakes and I am using them as my entry into the Le Creuset Competition that Tandy is running. The cupcakes are fabulous – light; fluffy; spongy; moreish and the topping is perfectly silky and would be an ideal plated dessert for dinner guests.
Slightly amended from Nic Prinsloo
4 egg whites
110g margarine – I used butter
1 cup sugar – I used dark brown sugar
¾ cup milk
2 tsp baking powder
1½ cups cake flour
¼ tsp salt
1¼ cups icing sugar
1tsp vanilla essence – I used 2 teaspoons
1tsp cinnamon – I used 1½ teaspoons
4 egg yolks
- Preheat the oven to 180°C.
- Beat the egg whites until stiff and set aside.
- Cream the margarine/butter and sugar.
- Add the milk alternating with the dry ingredients.
- Fold in the egg whites.
- Spread into an ovenproof dish and bake 30 minutes alternatively divide the mixture into 12 prepared muffins tins and bake for 15 minutes.
- Beat all the ingredients together and spread over the warm cake or cupcakes.