Ingredients
- 5 Large Eggs,~250g, Separated Whites and Yolks
- Sugar 225g (1 cup)
- All purpose flour 120g (1 cup)
- Baking powder 7g (1 ½ tsp)
- Oat Milk (5%)(for cake) 80g (â…“ cup)
- Salt, Kosher 5g (1 tsp)
- 240g (1 cup) Water
- 240g (1 cup) Sugar
- 12.5g (2 tbsp) Rolled Oats
- Oat milk (5%) (for the soak) 400g (14 oz)
- Oat milk (7%) 60g (2 oz)
- (made with 70g of oats, see recipe)
Equipment
- I’m Free Perfect Bread Pan
- Stand Mixer with a Whisk Attachment
- Pan Spray
Timing
Active Time: 15 Minutes
Total Time: 3 Hours
Yield
1 Cake
-
Prepare Cake Mixture
Preheat oven to 350°F
In a stand mixer place the egg yolks and sugar and beat on low until sugar incorporates and the color lightens.
Add the oat milk and whisk until just combined
Sift together the baking powder, salt, and all purpose flour. Add the flour mixture in 3 increments until just combined, do not over mix.
In a separate bowl whisk the egg white to soft peaks and then fold them into the cake batter.
-
Bake Cake
Spray a high sided loaf pan with pan spray. We prefer our I’m free perfect bread pan.
Pour batter into the cake pan and bake for 35 minutes.
Remove the cake from the oven and poke with a skewer about 25 times. We like 5 rows of 5 holes evenly spaced.
Allow it to cool for 1 hour.
-
Create Sweetened Condensed Oat Milk
In a blender mix together water, sugar, and oats. Blend for 1 minute
Pour through a fine strainer into a sauce pan.
Heat this mixture until it comes to a simmer at this point it will become very thick
Allow it to cool and measure out 300g for the soak
-
Mix Oat Milks, Soak, Serve
Mix together the 3 oat milks.
Once cooled, pour the 3 oat milks over the cake and allow it to soak in completely. About 1 hour.
Slice and serve.
