This weekend heralded the first day of autumn. But I wasn’t ready to give up shorts and summer food quite yet. I needed something special and spectacular for dessert with friends. This light and fluffy cake was just the ticket. Paired with the fruit and cream it was a summer delight. I may just splurge in those dark winter months and buy imported berries just for this recipe! I know you will too.

METHOD 

1. Preheat the grill to 350°F preparing for indirect grilling.
2. In a large bowl combine the flour, sugar, baking powder and cinnamon. Make a well in the flour mixture and add the egg, vanilla, milk, lemon juice and butter. Stir until they are just combined, and then using a hand mixer, mix on medium-high for 60 seconds.
3. Pour the batter into a prepared baking pan and bake indirectly on the grill for 30 minutes, or until a toothpick comes out completely clean.
4. Allow it to cool completely before removing the cake from the baking pan.
5. Serve with LOADS of whipped cream and berries. For added grilltasticness, quickly sear the cake on the top and bottom before serving.

This cake was so super simple to make, it came together fast and baked up perfectly. It tasted like a white birthday cake, with a hint of angle food. This is definitely a great base cake that you can add to to create something spectacular. Double the recipe for layers, add food dye for colours, add essence of mint, chocolate, orange or almond for a completely different flavour. Definitely great for a quick dessert like mock strawberry shortcake.

Happy Grilling!