Ingredients
1 1/2 tsp baking powder
3 Eggs
1 Self raising flour
1 Caster Sugar
1 Margarine
1/2 tsp vanilla
Method
Sources
📖
Recipe1M+
dataset
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Crank sifter aerates flour — lighter cakes, even cocoa dusting
Pasteurized egg white powder — safe meringue, royal icing
One-handed flour dusting — even coating on work surface and dough
Clean yolk-white separation — essential for meringues and custards
Aluminum-free baking powder — no metallic taste in baked goods
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Crank sifter aerates flour — lighter cakes, even cocoa dusting
Pasteurized egg white powder — safe meringue, royal icing
One-handed flour dusting — even coating on work surface and dough
Clean yolk-white separation — essential for meringues and custards
Aluminum-free baking powder — no metallic taste in baked goods
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pre-heat oven to 170c. grease an 8 inch round baking pan. weigh the 3 eggs( with the shells ). take the same weight of flour, caster sugar and margarine. e.g if the weight of the eggs is 200g, then weigh 200g of flour, caster sugar and margarine. seive flour + baking powder into a mixing bowl, add the sugar, margarine, vanilla. crack the eggs and mix everything well until mixture is fluffy. you can add a little water (not more than 1/4 cup) to get the right consistency. bake for about 40-45 mins or until a toothpick inserted at the centre, comes out clean.