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American

Lane Cake

The celebrated Alabama layer cake: a light white butter cake split and filled with a rich cooked custard of egg yolk, bourbon-soaked raisins, pecans and coconut. Baked here as one small cake for a single serving.

SnacksLunch & dinner
55 min25 prep · 30 cookMedium954 kcalper serving
Lane Cake

Method

  1. Put 20 g of raisins in a small bowl with 1 tbsp of bourbon and leave to soak for 15 minutes while you make the cake. Heat the oven to 175C and line the base of a 10 cm round cake tin with baking paper.
  2. Separate the egg, keeping the yolk covered for the filling. Beat 20 g of softened butter with 50 g of caster sugar in a bowl with a hand whisk or wooden spoon for 3-4 minutes, until pale and fluffy, then beat in 0.25 tsp of vanilla extract.
  3. Sift together 50 g of plain flour, 0.5 tsp of baking powder and 1 pinch of salt. Add to the creamed butter in three goes, alternating with 40 ml of milk, mixing only until smooth. In a clean bowl whisk the egg white to soft, glossy peaks and fold it into the batter in two additions with a light hand — the batter should stay airy.

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Per serving

954kcal
16gprotein
128gcarbs
44gfat
4gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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