Light & Fluffy Crown Cake
An impossibly airy crown cake that owes its cloud-like texture to carefully folded egg whites. Made with everyday pantry staples, it looks stunning yet comes together effortlessly. The perfect centrepiece for afternoon tea or a casual family celebration.
🛒 Ingredients
20 servings
- 4 eggs, whites and yolks separated
- 6 tbsp unsalted butter, softened
- 3 cups all-purpose flour, sifted
- 2 cups granulated sugar
- 1 cup whole milk
- 1 tbsp baking powder
- 1 pinch of salt
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Directions
- 1
Preheat oven to 350 °F (180 °C). Grease and flour a 10-inch bundt or tube pan.
- 2
Beat egg whites with the salt to stiff peaks. Set aside in the fridge.
- 3
Beat softened butter until pale and creamy. Add sugar and beat for 3 minutes until light and fluffy.
- 4
Add egg yolks one at a time, beating well after each addition.
- 5
Fold in the sifted flour alternately with the milk in three batches, beginning and ending with flour. Mix gently with a spatula.
- 6
Add baking powder and stir until evenly incorporated.
- 7
Gently fold in the beaten egg whites in three additions, using an up-and-over motion to keep the batter airy.
- 8
Pour batter into the prepared pan and bake 40–45 minutes, until a toothpick inserted in the centre comes out clean and the top is golden.
💡 Chef's Tip
Let the cake cool completely in the pan before unmoulding. Swap ¼ cup of milk for sour cream for an even moister crumb.
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