BRAAI BAKED VANILLA CAKE
Decided it’s time to try and bake a sponge cake on the fire. It came out absolutely perfect. Camp life is very exciting and this is definitely going to be one of our favorite go-to recipes.
- 4 large eggs, separated
- 120 g sugar
- 120 g cake flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 30 g oil
- 40 g milk
- ½ teaspoon vanilla essence
Separate the egg yolk and egg white. Beat the egg whites.
Add sugar little by little and beat until they form stiff peaks.
Add yolks and fold in. Mix in milk, oil and vanilla.
Add the dry ingredients making sure not to deflate the mixture.
Pour the mixture in a cast-iron pot and bake on the braai for 25 minutes.
Note:
We use brickets. We put exactly 6 brickets under the pot and packed the lid full. The cake was baked for 25 minutes and we just made sure that all the time there were 6 brickets under the pot. The pot was set on two bricks standing on their side over the coals. We find for all the baking stuff that is the right height.
Hope this helps.
Recipe and photo: Nicolette Papas
2nd Photo: Millie Westley
I used Nicolette Papas’ recipe for a basic sponge cake on this page. I did not add lemon creams, but used the grated rind of a whole lemon and added some lemon flavouring. The topping is butter icing mixed with the juice if one lemon. Decorated with ” kappertjies” and blossoms from pear and lemon trees.
