Makes 1 loaf MEDIUM
This makes a golden butter cake with tight, fine crumbs using a creaming and foaming method for leavening instead of baking powder, and respecting the quatre-quarts ratio.
225g cake flour
225g salted butter, room temperature
225g caster sugar
225g eggs (4 eggs+1 yolk),
room temperature, separated 30ml milk, rum or brandy
1/2 tsp vanilla extract
2 tsp rose water
1/4 tsp nutmeg powder zest from 1 orange
1/4 tsp lemon juice
1. Preheat fan oven to 160°C. Grease and line a 20x10 cm loaf pan. Sift flour.
2. Beat butter on medium speed until pale and light. Add sugar, reserving 1 tbsp, and beat for 2 mins.
3. Still on medium speed, add yolks one at a time. Mix in milk/rum, vanilla, rose water, nutmeg and orange zest.
4. Mix in flour on low speed or fold in with a spatula.
5. In another bowl, whisk egg whites to a light foam. Add lemon juice and reserved sugar. Whisk to soft peak stage.
6. Using spatula, fold egg white into the batter. Pour into prepared pan up to ¾ full and smooth top. Wet a small knife and slash the top to avoid an uneven crack.
7. Bake for 45 to 55 mins, or until a test skewer comes out clean.
8. Remove from oven and cool in the pan, covered, to prevent drying, for 15 mins before turning out to cool completely on a wire rack.
9. Slice before serving and store leftover cake in airtight container to prevent drying.