<\/em><\/strong><\/p>\n

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It is definitely \u201cthe easiest cake in the world\u201d. It\u2019s one of those recipes worth keeping close at hand because absolutely any fruit works with it \u2013 including frozen fruit. The cake is soft, fluffy, light and not too sweet, and it\u2019s really hard to go wrong when making it. The secret lies in whisking the egg whites with sugar until stiff, just as you would for a sponge cake. The result, however, is completely different \u2013 instead of a sponge, you get a simple cake that tastes wonderful with any fruit. It\u2019s also a great recipe for beginners: very little effort, yet the result can be just the encouragement you need to try more baking adventures in the kitchen.<\/em><\/p>\n<\/blockquote>\n

Ingredients for the easiest cake in the world:<\/span><\/p>\n

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• 4 large eggs, separated<\/li>\n
• \u00be cup caster sugar<\/li>\n
• \u00bd cup rapeseed oil (125 ml) or melted, cooled butter<\/li>\n
• 1\u00bd cups plain flour<\/li>\n
• 1\u00bd tsp baking powder<\/li>\n
• a few drops of your favourite flavouring or 1 tsp vanilla extract<\/li>\n
• 500\u2013600 g any fruit (I used strawberries)*<\/li>\n
• icing sugar, for dusting<\/li>\n<\/ul>\n

  All ingredients should be at room temperature.<\/p>\n

  Place the egg whites in the bowl of a stand mixer and whisk until stiff. Towards the end of whisking, gradually add the sugar, one tablespoon at a time, whisking continuously. You should have a thick, glossy meringue. Add the egg yolks and continue whisking until combined. Then, without stopping the mixer, gradually pour in the oil in a thin stream, followed by the flavouring or vanilla extract. The mixture will lose some of its volume, but should remain thick. Sift the flour and baking powder directly into the mixture and gently fold in with a spatula, just until combined.<\/p>\n

  Line a 23\u201325 cm springform tin with baking paper, covering only the base. Transfer the batter to the tin and level the surface. Arrange the fruit on top, gently pressing it into the batter (my strawberries were pushed about halfway into the raw batter).<\/p>\n

  Bake at 175\u00baC for about 1 hour, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool. Dust with icing sugar before serving.<\/p>\n

  Using frozen fruit<\/strong>: use no more than 500 g of fruit; there is no need to thaw it first. Toss the frozen fruit in plain flour and arrange it over the cake. A cake made with frozen fruit will take longer to bake than the same cake made with fresh fruit.<\/p>\n

  Enjoy!<\/p>\n

  <\/p>\n","protected":false},"excerpt":{"rendered":"

  It is definitely \u201cthe easiest cake in the world\u201d. It\u2019s one of those recipes worth keeping close at hand because absolutely any fruit works with it \u2013 including frozen fruit. The cake is soft, fluffy, light and not too sweet, and it\u2019s really hard to go wrong when making it. <\/p>\n","protected":false},"author":1,"featured_media":3743,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[21],"tags":[87],"duration":[],"tag_group":[],"class_list":["post-3742","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fruit-cakes","tag-strawberry"],"acf":[],"yoast_head":"\n