Using Nielsen Massey Pure Vanilla Extract

This is a recipe from our new book “Baking with Jinny & Jo Second Bite” You can purchase our books here

Ingredients

300g Plain Flour

315g Caster Sugar

1/4 Tsp Bicarbonate of Soda

1/2 Tsp Salt

55g Unsalted Butter

170g Egg White

170g Buttermilk

85g Full Fat Yogurt

160g Veg/Sunflower Oil

3 Tsp Vanilla Extract

1/2 Tsp White Wine/Cider Vinegar

Method

Fully line a 7” x 11’ Tin, sides too. My tin is 2” in depth

Pre Heat your oven to Pre heat your oven to 160C/140CFan/320F/Gas3

Begin by separating your eggs, before placing your egg whites into a bowl, ensure you have cleaned it with lemon juice or vinegar, this will cut through any grease. (We have other recipes that need egg yolk, so no need to waste them, or they can be frozen). Leave the whites separate and set to one side.

Weigh out your sugar and remove 2 tablespoon from this, we need to use this to stabilise the eggs when we whip them.

In the clean bowl, whip up the egg whites, building up the speed gently, once it has become fuller and foamy, slowly add the sugar whilst whipping. The meringue is done when it looks all silky and holds its own form. Tip it upside down, go on… is it still in the bowl? If so it’s all ready, if it fell out I am so sorry, it was not quite stiff enough!!!!! Leave this to one side.

To the weighed out sugar now add in the flour, raising agents and salt. Place these together in the mixer with the paddle attachment on. Give them a mix and once it’s all combined place the “room temperature” butter on the top and with the mixer on low to begin with, whip these up. Gradually increase the speed to medium and once it resembles… you know it breadcrumbs/sand, it’s all done.

Grab another bowl and to this add the buttermilk, yogurt, oil, vanilla and vinegar. Mix these together, then pour over the breadcrumb mix. Whip for around 20 seconds on medium, scrape down, making sure to get the flour at the bottom. Then mix again for another 20 seconds.

It’s now time to fold in the egg whites. Initially just add a few spoonfuls and fold these in. You must fold gently, not whip or mix, that will knock out all of the precious air. Now pour in the rest of the egg white and fold it all in. This will take a few mins, but so worth it. When you can no longer see little egg white cloudy blobs it’s all ready. Pour into your time and bake for an hour.

This is so soft so try not to mess with it until it is cool. Top this with a Vanilla Buttercream

*This is too soft to use as a cake, the bottom layer would be just like a sponge and bow under the weight.

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