Method Steps

1. Step 1: Whisk egg whites to stiff peaks. In a separate bowl, cream butter and sugar together, then beat in the egg yolks and fold in plain flour and baking powder.

   Ingredients used in this step:

   • 150 g plain flour
   • 150 g caster sugar
   • 100 g salted butter
   • 4 large eggs

2. Step 2: Gently fold the stiff egg whites into the cake batter, pour into a square baking dish, and bake at 180°C for 25 minutes until springy to the touch.

3. Step 3: In a jug, whisk together whole milk and alternative sweet milks. Pierce the warm cake all over with a fork, then pour the milk mixture evenly across the sponge to absorb completely.

   Ingredients used in this step:

   • 150 ml double cream
   • 150 ml whole milk

4. Step 4: Once chilled, spread a thick layer of softly whipped double cream over the top of the cake before slicing.

   Ingredients used in this step:

   • 200 ml double cream