Sugar Crusted Vanilla Cake or Cupcakes
Ingredients
4 eggs
1 cup Chelsea White sugar
1 cup flour
1/2 teaspoon baking powder
1 teaspoon vanilla essence
(extra sugar to sprinkle)
Method
Preheat oven to 180°C. Well grease or oil spray a
20 cm cake tin or 12 paper cupcake cases and
sprinkle the sides and base with sugar.
Beat eggs with an electric mixer or whisk until pale
and fluffy. Slowly, one tablespoon at a time,
add the sugar and continue beating.
Fold in the flour and baking powder and stir in vanilla.
Pour into the prepared cake tin or cupcake cases.
(These stand up beautifully if placed in a muffin tin.)
Sprinkle extra sugar lightly over the cake surface and
bake for 35 to 40 minutes for the cake or 20 to 25 mins
for individual cupcakes.
The top should be crackled golden and crusty -
cool on a wire rack. Makes 1 medium size cake
or loaf or 12 large muffin size cupcakes.
Crunchy Sugar toppings
I find that when sprinkling brown sugar over muffins or puddings
I prefer to use Chelsea coffee sugar. The larger crystal size means
it stays really crunchy after cooking!
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