INGREDIENTS
- 2 vanilla pods
- 500ml milk
- 4 eggs, separated
- 150g caster sugar
- 1 sachet vanilla sugar
- 1 tbsp water
- 125g butter
- 110g plain flour
- pinch of salt
METHOD
Split the vanilla pods down the middle and scrape out the seeds with the blade of a knife.Heat the milk with the vanilla seeds and the open pods. Bring to the boil, then immediately remove from the heat and leave to infuse for at least 1 hour. The more infused the vanilla, the more intense the taste.
Preheat the oven to 150C/300F/gas mark 2.
Whisk the yolks with the sugar and water until the mixture whitens. Melt the butter and stir it into the mixture. Fold in the flour and salt and beat for a few minutes until well combined.
Remove the vanilla pods from the milk. Pour it into the batter little by little, whisking constantly.
Beat the egg whites until stiff and, using a whisk, gently incorporate them into the batter. Pour the batter into the greased tin, smooth the surface with the blade of a knife and bake in the oven for 50 minutes. When the cake comes out of the oven it will wobble slightly.
Before turning it out, leave it to set in the fridge for at least 2 hours.
Serve chilled.
(Christelle Huet-Gomez)
Labels:
Cake,
Dessert,
English,
Xmas
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