Ingredients:
2 medium eggs, at room temperature
225g caster sugar
½ a vanilla pod
1 x 227g tub of clotted cream
A pinch of salt
200g self-raising flour
Crème fraîche or double cream mixed with a few vanilla seeds, to serve
Method:
Pre-heat your oven to 180°C (350°F, gas mark 4). Grease a 20cm diameter springform tin or deep round cake tin then line with greaseproof (waxed) paper.
Combine the eggs and sugar in a large bowl. Using a sharp knife split the vanilla pod lengthways and scrape out the seeds into the bowl (reserve a little to add to your cream for serving). Whisk together the eggs, sugar and vanilla seeds (don't discard the pod, pop into a jar of sugar to make vanilla sugar). Beat the eggs and sugar until the mixture is thick and mousse-like and the whisk leaves a thick trail when lifted out of the mixture (easiest done with an electric mixer).
Beat the clotted cream until smooth then add to the beaten egg mixture with the salt. Fold in gently to combine.
Sift the flour into the bowl then carefully fold in with a large metal spoon. When well combined turn the resultant mixture into the prepared cake tin and lightly even the top with a spatula.
Transfer to your pre-heated oven and bake for 50-60 minutes, until the cake is nicely golden brown in colour, firm to the touch and a skewer inserted into the centre emerges cleanly.
Remove from the oven and set aside to cool in the tin for 5 minutes. Carefully remove from the tin then transfer to a wire rack to cool completely. Remove the greaseproof paper and store in an air-tight cake tin.
Serve with a dollop of crème fraîche or double cream blended with vanilla seeds.
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