1. Pre-heat fan forced oven to 170’C. Grease a square cake tin that is 23*23. Pick out a saucepan and fill 1/4 of it with water. Put on the heat and bring to a light simmer.

2. Place the eggs and sugar into a stand mixer bowl that can sit comfortably on your saucepan, this will be our double boiler. Place the bowl onto your saucepan. Whisk the eggs and sugar together. Continuously whisk until the egg mixture reaches 40’c. If you do not have a thermometer then look for slight thickening and a volume increase of mixture.

3. Once the mixture has reached 40’c, transfer to the stand mixer with whisk attachment and whisk on medium – high until triple its original volume. This will take around 8 minutes.

4. Once tripled and airy, take off the stand mixer. Now you want to fold the flour in small additions. If added all at once and you will lose air. Right before folding in your last addition of flour, fold in melted butter and vanilla. Then finish with the last addition of flour.

5. If done correctly you should have a cake mix which still looks airy. Transfer the mix straight to your pre-greased cake pan and bake for 20 minutes at 170’c (See note 1). To check doneness, don’t take it out of the oven, or you risk it collapsing. Give the pan a slight jiggle, if still really jiggly then the cake is not ready. If there is a tiny jiggle and the cake looks light golden brown, then you know it is ready. Turn off the oven, leave the door open and let the cake sit in there for additional 5 minutes. Take out and transfer to cooling rack.

6. Once cooled you can now turn this cake into anything you desire. Check out our lamington recipe for an Australian Classic.