Light and Fluffy Bird's Milk Cake Recipe

Start by preheating your oven to 180°C (350°F). In a large mixing bowl, whisk together the flour and baking powder.

In another bowl, beat the eggs and sugar until the mixture is pale and fluffy. This should take about 5-7 minutes. Gradually add the milk and vegetable oil, mixing well.

Combine the wet ingredients with the dry ingredients and mix until just combined. Pour the batter into a greased 24 cm (9.5 inch) cake pan and bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely.

In a clean bowl, start beating the egg whites until soft peaks form. Gradually add in the sugar while continuing to beat until the meringue is stiff and shiny. This should take about 10 minutes.

Add the lemon juice and mix briefly. Finally, gently fold the meringue into a whipped cream mixture or serve as is for a lighter version.

To make the chocolate glaze, chop the dark chocolate into small pieces and place it in a heatproof bowl. In a small saucepan, heat the heavy cream just until it starts to simmer.

Pour the hot cream over the chopped chocolate and let it sit for a minute before stirring until smooth. Allow it to cool slightly before using.

Once the sponge cake has cooled, slice it in half horizontally. Spread the meringue soufflé evenly between the layers, then place the top layer back on.

Finally, pour the chocolate glaze over the top, allowing it to drip down the sides. Let it set in the fridge for at least 1 hour before serving. Enjoy your delicious Bird's Milk Cake!