Embark on a gastronomic journey with our ‘Feathery Delight: Biscuit Cake with a Cotton-Soft Texture’. This isn’t your run-of-the-mill biscuit cake; it’s a luscious, super fluffy, melt-in-your-mouth dessert made from the simplest of ingredients. Picture a delightfully soft and tender cake that offers a heavenly taste with each bite. This scrumptious biscuit cake promises a delightful culinary experience that’s worth sharing.
– 90 Grams (5.7Oz) Flour
– 90 Grams (6.4Oz) Sugar
– 90 Grams (3.2Oz) Butter
– 90 ml Milk
– 5 Egg Yolks
– 5 Egg Whites
– 1 Whole Egg
– A pinch of Salt
– Boiling Water (80 C)
1. Start by preparing the milk and butter mixture. Pour milk into a small bowl, add butter, and melt them in the microwave for a minute or two. Stir to combine and set aside. This mixture forms the base of your cake batter.
2. Separate 5 egg whites from the yolks, placing the yolks into a large bowl. Add one whole egg to the yolks. Whisk the egg yolks to break them, then slowly add the milk and butter mixture while continuing to whisk until the mixture is smooth. This process ensures a uniform blend of ingredients.
3. To the smooth mixture, add a pinch of salt and stir for a minute. Sift in 90 grams of flour and mix until the batter is smooth. Set this aside for a while as you prepare the meringue.
4. Place the egg whites in the bowl of a stand mixer. Mix until the egg whites are foamy, which should take about a minute. Gradually add 90 grams of sugar in three additions, mixing well for about a minute after each addition. It’s essential to achieve soft peaks with egg whites – this will give your cake its cotton-soft texture.
5. Fold the beaten egg whites into the cake batter in three stages. After each addition, gently fold in the meringue, ensuring it is well incorporated before adding the next batch. This step is critical for maintaining the fluffy texture of the cake.
6. Line the bottom and sides of a cake mold with parchment paper. If you have a split mould, wrap it with foil in 2 to 3 layers to prevent any water from getting in. Pour the batter into the prepared cake pan and run a skewer or a knife in the batter to remove any excess air trapped in it.
7. Place the cake pan on a larger, rectangular baking sheet. Pour boiling water (80 C) into the baking sheet. The water bath technique ensures even, moist heat for the perfect fluffy cake.
8. Bake the cake in a preheated oven at 150 degrees Celsius for about 60 minutes. Once the cake is baked, remove it from the oven and let it cool.
Enjoy this Feathery Delight: Biscuit Cake with a Cotton-Soft Texture. Each bite is a testament to the time and love you’ve poured into making this delightful dessert. It’s perfect as a dessert for a special meal or as a sweet treat for an afternoon tea.