Fried cake and cream

Ingredients

• 450 g unsalted butter, room temperature
• 450 g caster sugar
• 1 tsp vanilla extract
• 8 eggs
• 3 cups (450 g) plain flour
• ½ tsp salt flakes

For frying

• 100 g butter, softened
• 50 g dark brown sugar

Whipped sour cream

• 300 ml thickened cream
• 250 ml sour cream
• 1 tsp vanilla extract
• 50 g icing sugar

Instructions

1. Preheat the oven to 160˚C fan-forced. Grease and line a 24 cm round cake tin. Using a stand mixer fitted with the paddle attachment, beat the butter, sugar and vanilla extract for 5 minutes, or until thick and pale. With the mixer on medium speed, beat in the eggs, one at a time until combined, scraping down the sides. Reduce the speed to low and add the flour and salt in thirds, mixing until just combined.
2. Pour the batter into the cake tin and bake in the oven for 1 hour 20 minutes, or until a skewer inserted comes out clean. Remove from the oven and allow to cool completely.
3. For the whipped sour cream, combine the ingredients in a stand mixer fitted with the whisk attachment and whisk to a soft whipped cream consistency. Transfer to a piping bag fitted with a large, round nozzle.
4. In a medium bowl, combine 100g softened butter and the dark brown sugar together. Cut the cake into slices and gently spread a thin layer of the butter mixture over the cut sides of the cake.
5. Heat a medium frying pan over medium heat and fry the cake on the cut sides until the caramelised and browned. Serve with a generous amount of the whipped sour cream.

Photography by Kitti Gould.

Want more from The Cook Up?

• Stream free here at SBS On Demand.

• Get the show recipes, articles and more here.

• Cook more Adam Liaw recipes here.