posted by Sisko 05-29-101 11:58 PM
Wedding Cake
Large cake (10-inch round pan, about 3 inches tall)
4 eggs, soaked in warm water for 10 mins
2 dl sugar
1 tsp vanilla
1 1/2 dl corn starch
1 dl wheat flour
2 tsp baking powder
Preheat oven to 350 degrees F/175 degrees C.
Whip the eggs, vanilla and sugar together, until the volume doubles and the mixture is light and fluffy.
Mix the dry ingredients and fold them carefully into the mixture with a metal spoon (a wooden spoon breaks the bubbles and the cake will be flatter).
Pour the batter into the greased and floured pan and bake for about 30 minutes, or until done. Do not bang the oven door, and do not open during the first 15 minutes!
Let the cake cool in the pan, turn it upside down and cut it with a serrated knife (carefully, it's quite fluffy) into three layers.
If you want the cake to stay put, do not use much moisture in the filling. My favourite is: sliced and sugared strawberries and whipped cream, sweetened with sugar and a drop of vanilla. Or, if you want a lighter cake, substitute half of the cream with fat-free fresh cheese (unflavoured). Coat the cake evenly with whipped cream. Garnish with strawberries and strawberry leaves, or edible flowers. The cake could be made three days earlier and filled on the previous day, topped on the day.