Poke Cake

Method

1. Heat the oven to 180C. Smear a 10 cm round cake tin with a little butter and line the base with a disc of baking paper. In a bowl, whisk 45 g plain flour, 35 g caster sugar, 0.5 tsp baking powder and 1 pinch fine salt so the raising agent is evenly through the flour.
2. In a second bowl beat 1 egg with 40 ml whole milk, 10 g melted butter and 0.5 tsp vanilla extract. Pour the wet mix into the dry and whisk just until smooth, about 20 seconds; stop as soon as no floury streaks remain or the sponge will toughen.
3. Scrape the batter into the tin, level the top and bake on the middle shelf for 18-20 minutes, until the cake is golden, springs back when pressed and a skewer comes out clean. Leave it in the tin on a rack for 10 minutes — the poke cake is dressed and served in its tin.