t’s Bake Off Tuesday so thought I’d share a lovely cake. Now if I’m honest this was just one of Charlie’s (my 10 year old) cakes. This one was for a small family gathering and the cake for his party, was jam packed with sweets which his friends went mad for! You can guess which one Charlie preferred 🙄 ⠀
INGREDIENTS
⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ Sponge Mix⠀ 225g butter⠀ 4 eggs 225g self raising flour⠀ 225g caster sugar ⠀ 2 teaspoons vanilla paste
Frosting 250g cream cheese (cold) - I used Phillidelphia
100g butter (room temperature)⠀
300g icing sugar
1 teaspoon vanilla paste - I love Taylor & Colledge
METHOD
⠀ Decorate with berries of your choice and shop bought mini meringues One 25 cm Ring Tin/mould or Two 7 inch sandwich Tins⠀ ⠀ Pre heat the oven to 170 degrees.⠀⠀ Grease and lightly dust the cake tin(s) ⠀with flour. Start by creaming the caster sugar and butter together in a mixer on a high speed, until pale and light. ⠀⠀ Mix the eggs and add drop at a time to avoid curdling. When the egg is fully combined stop the mixer. Now carefully fold in the flour trying hard not to lose the air gained. ⠀⠀ Split the cake mixture between the 2 tins or one ring mould and bake for 25-30 mins. ⠀⠀ Check with a cocktail stick (should be dry when removed) to ensure the cake is fully cooked. ⠀⠀ Remove cakes from the tins and allow to cool. If using the Ring mould leave to stand for at least 10 minutes before removing. I found placing a clean tea towel on top helped create a little steam, making it easier to remove the sponge.⠀ Mix together the frosting ingredients adding extra icing sugar if it’s too thin. If using two tins spread 2 tablespoons of the frosting onto one cake and sandwich the two together. Top with the frosting and decorate with fruit. ⠀