200g mas­car­pone 100g sour cream ¾ cup ic­ing sugar mix­ture, sifted

Country Style - - COUNTRY COOK -

Weigh all eggs to­gether in shells. Us­ing com­bined egg mea­sure­ment, weigh out same quan­tity of un­salted but­ter, self-rais­ing flflour and raw caster sugar. (For ex­am­ple, if the 3 eggs weigh 195g in their shells, then weigh out 195g of but­ter, 195g of flflour and 195g of sugar.) Melt but­ter in a small saucepan over a low heat. Re­move from heat. Add most of safff­fron to pan with melted but­ter, cover with a lid and set aside in a warm place for at least 1 hour to steep. Place re­main­ing safff­fron threads and warm milk in a small bowl or cup, cover with a saucer and set aside to steep un­til re­quired. Sift flflour and salt into a bowl, then set aside un­til re­quired. Pre­heat oven to 175°C. Grease a 23cm x 13cm loaf pan, then line with bak­ing paper. Place sugar and warm safff­fron-in­fused but­ter in a large bowl and beat with a wooden spoon un­til smooth. Sep­a­rate eggs. Place egg­whites in a clean, dry bowl and set aside. Add egg yolks to but­ter mix­ture and beat with a wooden spoon for 5 min­utes or un­til mix­ture is thick and pale. Add flflour, 1 ta­ble­spoon at a time, and mix (al­ways stir­ring in the same di­rec­tion) un­til well com­bined and stiffff. Gen­tly stir in safff­fron-in­fused milk. Us­ing an elec­tric mixer, beat egg­whites un­til stiffff peaks form. Us­ing a thin, stiffff spat­ula, gen­tly fold one-third of egg­white into cake mix­ture. Re­peat, in 2 batches, with re­main­ing egg­white. Pour into pre­pared pan and bake for 40 min­utes or un­til a skewer in­serted into cen­tre of cake comes out clean. Cool in pan for 10 min­utes, then turn onto a wire rack to cool com­pletely. Mean­while, to make mas­car­pone cream, place mas­car­pone, sour cream and ic­ing sugar in a medium bowl, and mix with a spoon un­til smooth. Spread ic­ing over cooled safff­fron cake. Cut into slices to serve.

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