INGREDIENTS

Xinyan Wholemeal Flour 60g
Xinyan Cake Flour 60g
Baking Powder 1/8 tsp
Eggs 6 nos
Cake Emulsifier 9g
Sugar 115g
Water 30g
Melted Unsalted Butter 80g

PROCEDURE

1.Preheat the oven to 170oC. Line a 21cm x 21cm cake tin with parchment paper.
2.Sift the superfine wholegrain flour, cake flour and baking powder together.
3.In a mixing bowl with whisk attachment, combine eggs, cake emulsifier and water. Add sugar and the sifted flour mixture and mix on low speed for 1 minute to combine the ingredients. After 1 minute, scrap down the side of the mixing bowl.
4.Turn the mixer to high speed and mix for 8 minutes. Check for smooth and shiny texture.
5.Change the speed to low and gradually add in the melted butter for 1 minute. Fold mixture until it is even.
6.Pour the batter into the cake tin.
7.Bake at 170oC for 32 – 35 minutes until a skewer inserted in the center come out dry and clean.
8.Remove the cake from oven and let it cool for a few minutes.
9.When cooled, remove from the tin before serving.