Butter Cake With Rice Krispies

Butter Cake With Rice Krispies.jpg

Butter Cake With Rice Krispies 1.jpg

Egg Yolk mixtures
6 egg yolk
50 g castor sugar
200 g unsalted butter
1/2 tsp salt
1 tsp vanilla essence
Kellogg’s Rice Krispies (for toppings

170 g self raising flour
1/2 tsp baking powder
1/2 tsp of salt
(sieve flour, salt & baking powder 2 x)

6 egg whites
120 g castor sugar
1/2 tsp cream of tartar

1) In a mixing bowl, cream butter and sugar till light and creamy, add in vanilla essence and beat it in. Add egg yolk one at a time and mix well until each is completely incorporate before adding the next. Add the flour and milk in sequence : flour-milk-flour-milk, mixing until flour has just been incorporated. Set aside.
2) In a clean mixing bowl, whisk egg white with cream of tartar till foamy, gradually add in sugar and whisk till stiff peak forms. Transfer 1/3 of the meringue to yolk mixture, gently fold it in. Gently fold in the remaining meringue to yolk mixture and mix well till no white streaks remains.
3) Pour mixture to a lined and grease 8″ round cake pan or 7″x 7″ square pan. Smooth the top and topped with rice krispies (to your desire amount).
4) Bake in pre heated oven (165 C) for 45-50 minutes or till cake is cooked through (skewer comes out clean). Once baked cool the cake in pan for 10 minutes before transferring it into a cooling wire rack to cool completely.


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