A double layer cake leaves too much leftover so I found this recipe for a simple single layer. Made on 6/12 and 6/15. The first time I used fine patentbloem and the second time I used Amerikaanse tarwebloem.
- 250 g flour (about 2 c, depending on type)
- 1 T baking powder
- 1/4 t salt
- 113 g butter, room temp
- 65 g grapeseed oil
- 215 sugar
- 1 egg + 2 egg whites, room temp
- 1 T vanilla
- 200 ml karnemelk (buttermilk)
- Generously butter a 9" cake pan and coat with sugar.
- Combine flour, baking powder and salt in a small bowl.
- Beat butter, oil and sugar for 5 min.
- Beat in eggs one at a time. With the last egg, add the vanilla.
- Alternate folding flour and buttermilk starting with 1/3 of the flour mixture, then 1/2 of the buttermilk. Only fold until flour is incorporated, and no more!
- Pour into prepared pan and bake for 45-50 min or until a toothpick comes clean.
- Let cool for 10-15 min. Flip onto plate to finish cooling.
- Top with whipped cream and fruit.
- 350 ml slagroom/whipping cream
- pinch salt
- 1/6 c sugar (1/4 c was too sweet)
- 1 t vanilla