Ingredients

For the cake

75 g (½ cup) All purpose flour

¼ tsp Baking soda

50 g (¼ cup) Sugar

30 g (¼ stick) Butter

1 tsp Vanilla extract

1 Room temperature egg

60 g (¼ cup) Milk

A pinch of salt

For the milk bath

70 g (¼ cup + 1 tbsp) Milk

50 g (¼ cup) Heavy cream OR evaporated milk

50 g (3 tbsp) Sweetened condensed milk

½ tsp Vanilla extract

For the whipped cream

250 g (1 cup) Heavy cream

2 tbsp Sugar

½ tsp Vanilla extract

Fresh berries

Method

For the cake

Over a gentle heat, melt the butter in an 8 inch heavy bottom non-stick frying pan.

Allow the pan to cool slightly (for around 2 - 3 minutes). Then add the vanilla extract, sugar and the room temperature egg. Whisk everything together quickly so that the egg doesn’t scramble.

Add the sifted flour, baking soda, salt and milk, and mix to combine. Make sure to scrape the bottom of the pan and clean the sides.

Covered with a lid, and cook the cake on a small burner over a low flame for 10 - 12 minutes. Do not walk away. Do the toothpick test to check when to take the cake off the heat (see the video for details of how the tooth pick should look)

Take the pan off the heat, leaving the lid on, and allow the cake to rest for 2 minutes.

Take the cake out of frying pan, and allow to cool completely.

For the milk bath

Mix the three milks together.

For the whipped cream

Whip cold heavy cream and sugar to stiff peaks.

To assemble

Put the cake back into the frying pan. Make some holes in the cake with a tooth pick or a fork. Then drench the cake with the milk mixture.

Using an offset spatula and piping bag, decorate the cake with whipped cream (see the video for details). Top with fresh strawberries.

Categories: Frying pan cake; fry pan cake.