26 February, 2016
Slab Cake
Slab Cake
Serves: 30 people
Ingredients:
- 350g butter, room temperature
- 3 cups plain flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 teaspoon vanilla
- 1 1/2 cup sugar
- 1 cup milk
- 8 egg whites
Method:
- Preheat the oven to 180 degrees (160 degrees for fan forced oven) and grease and line a slab cake tin that is 20 x 30cm
- Sift flour, baking powder and salt together
- Cream the butter and 1 cup of sugar together until light and fluffy, approximately 5 minutes
- Add vanilla and milk fold through the flour mixture 1/2 cup at a time until all combined then set aside
- Beat the eggs whites in a clean bowl until foamy, then add in the extra 1/2 cup sugar and beat until stiff and gloss, approximately 5 minutes
- Fold the egg mixture into the batter mix 1/3rd at a time
- Transfer the well mixed batter into a baking tray and smooth evenly
- Bake for 35-45 minutes
- Allow to cool for 10 minutes in the baking tin before transferring onto a wire rack to cool completely
Recipe Notes:
- Store fully wrapped in glad wrap or in an air tight container for a maximum of 3 days before use
- This recipe is freezer friendly, wrap completely in gladwrap, double layered for up to 30 days before use, to make your icing and decorating experience easier start decorating when the cake has half defrosted.
- This recipe is an ideal, easy and delicious recipe to use with heavier icing like fondant and is also a suitable cake to carve to desired shape
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.