Mmm birthday cake

It was my birthday on the 25th of August and so i celebrated with my lovely family. We had Peking Duck which i absolutely adore, and a birthday cake made by yours truly. Yes it is a little unorthodox to bake your own birthday cake, but i am the baker in the family, and happened to have a free day. Besides i can hardly think of anything better than making myself a birthday cake everyone, including myself, will enjoy. 

Below is the recipe, which i really do suggest you try. It makes such a fantastically moist sponge cake, really delicious. Don't be alarmed by the batters watery consistency. It is significantly thinner than most cake batters, and i think it is this quality that makes it such a moist cake. You will need:

4 eggs
2 cups sugar
1 tsp vanilla
1 cup whole milk
1/4 cup butter (salted is fine)
2 cups all-purpose flour (i used gluten free flour)
2 tsp baking powder
1/4 tsp salt

Beat the eggs until they thicken and turn a creamy yellow. Add sugar and vanilla and beat.

In a bowl sift together dry ingredients, add egg mixture. 

Heat milk and butter in a saucepan or microwave, and add to the batter. Beat until combined. 

Pour into a greased cake tin, and bake. I cannot give an exact baking time as i didn't manage to time the cooking. It takes at least 40 minutes, but perhaps test the center with a skewer, and remove from oven when it comes out clean.

In separate saucepan add 1/2 cup water, 1 cup caster sugar, and a box of frozen (or fresh if available) raspberries. You can use a number of fruits for this section, apples, blackberries, strawberries ect. Simmer on low until the raspberries soften and form a syrupy sauce. 

Once the cake has cooled slice in half and the fill with whipped cream and the cooled raspberry syrup. No need to strain the syrup unless you really feel the need.

Place cake halves together, sprinkle with icing sugar and serve.

Petunia

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