SHAKE-SHAKE CAKE

SPONGE CAKE

As it turns out, this recipe is very simple to make and has many possible variations.

Here’s what you’ll need to make this version
175 grs Self -raising flour.
Alternative: 100 grs Cornflour and 75 grs Plain flour
175 grs Caster sugar
3 eggs
175 grs butter (unsalted)
200 ml. milk

Gets Started !

Set the oven to 180ºC.
Lightly butter a baking dish
Mix the eggs yolks until creamy.
Beat the eggs whites until they become frothy and slowly add the sugar. Once the mixture is nice and stiff add the egg yolks and fold them in with the rubber spatula.
Combine the flours through a colander sift into the mixture. Sifting increase the amount of air in the cake and making it lighter. Fold it all together.
Transfer the batter into the baking dish giving a few shakes to remove the air and put the cake into the oven.
After around 30 minutes, test the cake inserting a wooden skewer into the center of the cake. If the skewer is dry, it is ready. Cool before removing the cake from the pan…



I like to put a surprise buried inside.