Vanilla cake

Ingredients

330g eggs

170g Tate & Lyle caster sugar

4g salt

30g Madagascar Bourbon vanilla paste

200g thick cream

360g strong white flour (T55)

5g baking powder

135g hot melted butter

Method

In a mixer fitted with a whisk, combine the eggs with the caster sugar, salt and vanilla paste on the lowest setting for approximately 3 minutes.

Continue by adding the cream, then the flour and the baking powder (sifted together) and finally, add the 45°C melted butter. 

Remove to a stainless steel bowl, then rest for at least one hour.

Butter and flour the tin, pour in the mixture, then bake in a fan-assisted oven at 145°C for approximately 45 minutes.

When removing from the oven, turn out from the tin onto a wire rack and leave to cool.

Decorate the cooled cakes with a sprinkling of icing sugar and vanilla powder.