- 6 Large Eggs
- 200g Caster Sugar
- 85g Golden Syrup
- 50ml Mirin
- 170g Strong Flour
- 40g Demerara Sugar
- Break Eggs into a large bowl.
- Line cake tin with baking paper.
- Scatter Demerara Sugar evenly over the base of the cake tin.
- Preheat oven to 200°C.
- Boil water for water bath.
- Place bowl with eggs in tray with water at 40°C and whisk eggs for 2 minutes.
- Remove bowl from water and add sugar, continue to whisk for at least 10 minutes until the batter forms ribbons when lifted.
- Heat Mirin in the microwave for 5 seconds and whisk into the egg mixture.
- Heat Golden Syrup in the microwave for 5 seconds, until runny, and whisk into the egg mixture.
- Sieve the Strong Flour into the Egg mixture, and whisk for 30-40 seconds until the flour is completely absorbed. (make sure not to whisk for more than 40 seconds or the mixture will not rise when baked).
- Gently fold the mixture for about a minute to remove air bubbles (this shouldn’t take more than 2 minutes).
- Pour mixture from a height into the cake tin.
- Using a chopstick or skewer, draw lines over the surface of the mixture (left, right, up, down) to remove air bubbles.
- Place cake tin in oven, and reduce temperature to 170°C for 10 minutes.
- Reduce temperature to 140°C and bake for 75 minutes.
- Once done, remove cake tin, and drop from a 30cm height onto a chopping board.(This removes any trapped air)
- Remove cake from tin immediately, and wrap tightly in cling film.
- Cake is ready to eat, however it is recommended to leave for 2-3 days to settle the flavour.