|A cross between a biscuit and a cake|
But you know how life is. Sometimes strange compulsions drop by and against common sense, you obey them.
This project is beyond scratching the baking itch. A brand new baking pan, discovered while raiding my in-law's cupboard, was unearthed. Still shiny after more than 20 years, it begs to be used.
For this, I tailor the recipe around the rather small pan. Besides, it allows me to consume my leftover whipped cream, from a failed baking experiment I'd rather not talk about. I had a fleeting cause for concern because the final batter was rather dry and sticky, but it worked . Texture wise, it is a cross between a cake and a biscuit, with bursts of berry sweet .
Will I make it again ? Sure, for peckish nights and boring weekends.
Preheat oven to 170 C.
170g cake flour
2 scant teaspoons baking powder
1 egg, room temperature
90g fine sugar ( push to 80g if you prefer something very light )
120 ml whipping cream
Butter all the inner sides of a cake pan. I use 8cm x 26 cm x 5.5 cm. Chill pan for 5 minutes. Flour pan and knock off excess flour. Chill until ready to use.
Whisk egg and sugar until very pale and fluffy. Whisk in whipping cream until well combined and smooth.
Sift in cake flour and baking powder into batter, in 3 batches. Use a spatula to stir and combine batter until homogenous.
Scoop half the batter into the pan. Drop in blueberries. Top up with the remaining batter. Decorate with more berries.
Bake at 170C for 30-35 minutes. The cake is ready when skewer pierced into the center of the cake comes out clean.
Cool the cake in the pan for 10 minutes before removing it from the pan to cool further, on a rack.
Dust with icing sugar before serving.