A one egg cake, quick to make slow to cook, that contains the goodness of evaporated milk and dried fruits. Thanks to Rachel Koo in Hong Kong for this recipe.

Cooks Know How:  This cake is produced using the creaming method.  The action of creaming or beating with a mixer causes air to be trapped in the fat and sugar mix.  You can see the air bulking the mixture and making it paler yellow.  When the egg is also beaten in the protein in the egg white in particular allows more air to be trapped.  Our ‘unusual’ ingredient is the evaporated milk which further traps air into this cake during the beating by creating a foam.  The flour and dried fruits are added more slowly, by stirring or folding.  This is so the air is not lost and the cake will stay light. The cooking process is ‘slow baking’ with a gentle heat, not more than 170ºC / Gas 3.  During cooking the fat melts and is absorbed by the flour.  The dried fruits swell and sweeten the cake.  Gradually the egg sets, the milk  proteins set and the gluten in the flour sets. The sprinkle of Demerara sugar just before the end of cooking simply adds a sweet crunchy topping to the cake.  Optional choice of a layer of natural marzipan allows other decorations to be pressed into the top of the cake and keeps the cake moist.  I baked sliced fresh orange whilst the cake was cooking to decorate the top. 

This cake supplies energy and plenty of micronutrients and protein.