SafePlates

Ingredients

• 1 cup (200g) granulated sugar
• 4 large eggs
• 1 cup (125g) all-purpose flour
• 1/2 cup (60g) cornstarch
• 1/2 teaspoon (2g) baking powder
• 1/4 teaspoon (1g) salt
• 1/2 cup (115g) unsalted butter, softened
• 1/2 cup (120ml) whole milk
• 1 teaspoon (5ml) vanilla extract
• 1/2 cup (120g) unsalted butter, for cream
• 1/2 cup (100g) granulated sugar, for cream
• 1 large egg, for cream
• 1/2 teaspoon (2.5ml) vanilla extract, for cream
• 1 tablespoon (15ml) milk, for cream
• 1/2 cup (120ml) simple syrup (for soaking)
• 1 tablespoon (15ml) rum or cognac (optional, for syrup)
• 1/2 cup (60g) chopped walnuts or almonds (optional, for decoration)
• 1/2 cup (80g) candied fruit (for decoration)
• 1/2 cup (80g) white or dark chocolate, melted (for decoration)

Instructions

1. Preheat your oven to 350°F (175°C). Line a 9x5 inch (23x13cm) loaf pan with parchment paper.
2. In a large bowl, beat 4 large eggs and 1 cup (200g) granulated sugar together until pale and fluffy, about 5 minutes.
3. Sift together 1 cup (125g) all-purpose flour, 1/2 cup (60g) cornstarch, 1/2 teaspoon (2g) baking powder, and 1/4 teaspoon (1g) salt.
4. Gradually fold the dry ingredients into the egg mixture until just combined.
5. In a small saucepan, heat 1/2 cup (120ml) whole milk and 1/2 cup (115g) unsalted butter until the butter melts. Let cool slightly, then stir in 1 teaspoon (5ml) vanilla extract.
6. Gently fold the milk-butter mixture into the batter until smooth.
7. Pour the batter into the prepared loaf pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
9. While the cake cools, prepare the cream: In a heatproof bowl, whisk together 1 large egg, 1/2 cup (100g) granulated sugar, 1 tablespoon (15ml) milk, and 1/2 teaspoon (2.5ml) vanilla extract.
10. Place the bowl over a pot of simmering water (double boiler) and whisk constantly until the mixture thickens, about 5-7 minutes. Remove from heat and let cool.
11. In a separate bowl, beat 1/2 cup (120g) softened unsalted butter until light and fluffy. Gradually add the cooled egg mixture, beating until smooth and creamy.
12. Prepare the syrup: Mix 1/2 cup (120ml) simple syrup with 1 tablespoon (15ml) rum or cognac (if using).
13. Slice the cooled cake horizontally into 2 or 3 even layers.
14. Brush each layer with the syrup to moisten.
15. Spread a generous layer of the cream between each cake layer, then cover the top and sides with the remaining cream.
16. Decorate the cake with chopped nuts, candied fruit, and drizzle with melted chocolate as desired.
17. Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld.

Tip

For a festive look, use colorful candied fruits and pipe extra cream for decoration. The cake tastes best after chilling overnight.