Description

This carrot cake has been in production since day one. There’s something homely and grandmotherly about carrot cake that seems to remind us all of childhood: it is comforting and familiar and has a ‘hit the spot’ appeal. This one is not too sweet, not too rich, not too challenging… just the right amount of deliciousness. With this Bourke Street Bakery version you need to whip your wet ingredients super fast so the mixture is extremely airy and light. Then, while the airy mix is still silky, you fold in the dry ingredients. Speed makes all the difference here.

Method

Preheat the oven to 200ºC (400ºF). Grease an 18 cm (7 inch) round cake tin and line the base and side with baking paper, allowing it to protrude about 2.5 cm (1 inch) above the tin. Place the walnuts on a baking tray and bake for 4–5 minutes, or until lightly toasted. Cool, then cut each one into thirds and set aside.

Sift the flour, baking powder, bicarbonate of soda, spices and salt into a bowl. Sift the mixture again, to ensure the ingredients are evenly mixed. Put the egg whites in a very clean bowl of an electric mixer fitted with a whisk attachment. Beat on high speed until soft peaks start to form. While the motor is still running, slowly pour in the 60 g (2¼ oz/ ¼ cup) sugar for the egg whites, being careful not to overmix — the meringue should reach the ‘soft peak’ stage. Quickly transfer the meringue to another bowl and set aside until needed.

Put the egg and egg yolk in the bowl of the electric mixer and add the 160 g (5¾ oz/ ¾ cup) sugar for the egg yolk. Mix on high speed for 3–4 minutes, or until the mixture doubles in volume and is quite airy. With the motor still running, slowly pour in the oil in a thin stream, being careful that it doesn’t split or deflate too much.

Remove the bowl from the mixer and, with a spatula or gloved hand, gently fold in the sifted flour mixture until combined. Fold in the carrots and walnuts. Quickly and lightly fold in the meringue — do not fold it through completely; you should still be able to see streaks of
meringue through the mix.

Pour into the prepared cake tin and bake for 1 hour 10 minutes, or until a skewer inserted into the centre of the cake comes out clean. You may need to drop the oven temperature to 180ºC (350ºF) after the first 30 minutes if the top of the cake is browning too quickly.

Meanwhile, make the cream cheese frosting. Cream the icing sugar and butter in the bowl of an electric mixer until pale and smooth. Add the cream cheese in small amounts, allowing it to be completely incorporated before adding the rest. Scrape down the sides of the mixing bowl during this process, to ensure even mixing. Add the cream and mix until smooth, being careful not to overmix at this stage, or the cream may curdle and separate. If using a different type of cream cheese for this recipe you may need to add a little more cream — the frosting needs to be of a spreadable consistency, but not at all runny.

Remove the cake from the oven and allow to cool in the tin for about 30 minutes, before turning out onto a wire rack to cool completely.
Using a serrated knife, slice horizontally through the centre of the cake to form two even-sized layers and fill the centre with cream cheese frosting. Dust the top of the cake with some extra icing sugar to serve.

The cake will keep in an airtight container in the fridge for up to 3 days.

Note

Serves 10.