Preparation time 20 minutes (+ 1 hour cooling and 40 minutes standing time) Baking time 30 minutes
Melted butter, extra, to grease
220 g (7¾ oz/1 cup) caster (superfine) sugar
150 g (5½ oz/1 cup) plain (all-purpose) flour
1½ tablespoons cornflour (cornstarch)
1 teaspoon baking powder
6 egg whites, at room temperature
100 g (3½ oz) unsalted butter, melted and cooled
125 g (4½ oz/1 cup) pure icing (confectioners’) sugar
1½ tablespoons smooth strawberry jam
2–2¼ teaspoons water
1 Preheat the oven to 180°C (350°F) or 160°C (315°F) fan-forced. Brush a 2.5 litre (87 fl oz/10 cup) capacity fluted ring (bundt) tin with melted butter to grease.
2 Sift together the sugar, flour, cornflour and baking powder.
3 Use an electric mixer with a whisk attachment to whisk the egg whites on medium or medium–high speed in a clean dry bowl until soft peaks just form.
4 Sift the dry ingredients again over the egg whites and use a large metal spoon or spatula to fold until just combined. Pour over the melted butter and fold in until just combined.
5 Pour the mixture into the greased tin and smooth the surface with the back of a spoon. Bake in the preheated oven for 30 minutes, or until a skewer inserted in the cake comes out clean. Leave the cake to stand in the tin for 10 minutes before turning out onto a wire rack to cool for about 1 hour.
6 To make the strawberry icing, sift the icing sugar into a medium bowl. Combine the jam and 2 teaspoons of the water, add to the icing sugar and stir until smooth and a thick coating consistency, adding the remaining 1/4 teaspoon water if needed.
7 Spoon the icing over the cooled cake, allowing it to dribble down the sides. Set aside for about 30 minutes, or until the icing is set. Serve in slices.
1 This cake will keep in an airtight container at room temperature for up to 3 days.
2 You can replace the strawberry jam with another jam of your choice – blackberry, raspberry and plum all work well.
Recipes and Images from BakeClass by Anneka Manning, Published by Murdoch Books.