I found an aluminum loaf pan in my cupboard when I was doing my annual new year cleanout, and decided to figure out a use for it, rather than get rid of it.....
today's sweet stuff:
Cinnamon & vanilla butter sponge cake! It is PERFECT with a cup of coffee <3
ingredients: (I have split them up into what goes in each step/ bowl)
BOWL #1, smallish bowl
~ 2 tablespoons melted butter
~ 1 1/2 teaspoon cinnamon
~ 4 teaspoons honey
~ 1 teaspoon vanilla
BOWL #2, medium bowl
~ 3 large egg yolks
~ 1/2 Cup of sugar
BOWL #3, large bowl
~ 1/2 Cup flour, I used Cup 4 Cup GF flour, but any all purpose flour will work
~ 3 tablespoons flour
~ 1 1/2 teaspoon flour
~ 1 1/2 teaspoons cornstarch
~ 3/4 teaspoons baking powder
~ 1/2 teaspoons fine ground salt
BOWL #4, large stand mixing bowl
~ 7 egg whites
~ 1/2 Cup sugar
~ confectioners sugar for dusting
PREHEAT oven to 375
WHISK all ingredients in BOWL #1 together and set aside
WHISK all ingredients in BOWL #2 together and set aside
WHISK all ingredients in BOWL #3 together and set aside
Now, is where it gets a little tricky....
BEAT 7 egg whites in stand mixer on high (YES!!! Christian got me one for Christmas! Yip!!) for a few minutes until its is thick and like a whipped cream.. then add the 1/2 C sugar and continue to beat on high for another few minutes. Now remove bowl from stand, and gently fold in the contents from BOWL #2 until evenly combined. SIFT & FOLD contents from BOWL #3 until combined, and lastly, FOLD in BOWL #1.
Now pour into your parchment paper-lined loaf pan (I would recommend a larger one than I used, mine almost overflowed and it was a 3" x 8" I think... so next time I would use a 4" x 9")
Smooth out the top, and pop in the oven for 25 minutes. Check with a toothpick before you remove to cool. It may require a few minutes longer depending on your oven and the temps... Our house was chilly this morning!
Let cool at least 30 minutes before removing from pan, then dust with confectioners sugar...
Hope y'all have a FABULOUS Sunday!!