So, today is Clementine’s 16th birthday and what better way to celebrate it than with a cake. This is my standard, tried and true recipe from the Evan’s Bay Intermediate Fundraiser cookbook of 1996. Filled with guava jam (homemade) and topped with meringues. Yep, quite a high achiever in the world of cakesome.
1 cup natural yoghurt
1 3/4 cups self-raising flour
1 tsp baking soda
1 cup sugar
1/2 cup cocoa
Heat oven to 180C/350F. Grease a 23cm cake tin. Melt butter and beat with eggs and yoghurt. In another bowl, sift together flour, soda and cocoa, and combine with sugar. Add wet ingredients, stir until just combined and pour into tin. Bake approximately 45-50 mins until a skewer comes out clean from the centre of the cake. Leave in the tin for 5 minutes, then turn onto a cake rack. Ice when cool.
The meringues are probably the best I’ve made, and I ruthlessly beat those egg whites until they were breaking up all over the place, technically not where you want them to be. Still, when I beat in the sugar they went glossy and delicious and their insides are hollow and dry – success!
2 egg whites
Heat oven to 130C. Cover two baking trays with baking paper. Beat egg whites until stiff. Add the sugar a little at a time, beating as you go, until mixture is smooth and glossy and forms stiff peaks. Put teaspoons full of mixture onto baking trays and shape into little swirls. Bake for approximately two hours, then turn off the oven and leave, preferably overnight, to dry out completely. If your oven doesn’t need to be opened to turn it on, leave a note for your flatmates so they know there’s food in there before they go to use it!
So, Clementine, many happy returns. Swort Sixtorn!