Bake off is back on our screens and all I can think about is cake!
This is my go to celebration cake, one I’ve been making for years. A proper classic vanilla sponge that never lets you down. It works in just about any tin, and just as well as cupcakes too.
If you’re going to learn one sponge recipe, make it this one. It’s simple, reliable, and exactly what a celebration cake should be.
The recipe
Vanilla Bundt Cake, Cream Cheese Frosting & Fruit
- Serves 6-8
Ingredients
Serves 6-8
For the sponge
For the frosting
For the cake decoration
Method
Preheat the oven to 160°C fan/180°C conventional.
Grease two sandwich cake tins, with removable bottoms.
Start by creaming the caster sugar and butter together in a mixer on a high speed, until pale and light. Beat the eggs and add a little at a time to avoid curdling. When the egg is fully combined, stop the mixer. Now carefully fold in the flour and vanilla paste – try not to knock out the incorporated air.
Grease the tin with butter and dust with flour.
Cook in the oven for 35-40 minutes.
Ensure the cake is fully cooked by pricking with a cocktail stick – if it comes out clean, the cake is cooked. Remove the cake from the tin and allow to cool. If using a Bundt tin the cover with a clean tea towel. The steam will help you remove the cake from the tin.
If using 2 sandwich tins then cook for 25-30 minutes
While the cakes are cooling, add the cream cheese or mascarpone butter and vanilla paste to a bowl and beat with a wooden spoon. Add the icing sugar in small increments.
Top with the frosting and decorate with fruit little meringues and white chocolate buttons.
https://www.simplyfoodbymandy.co.uk/post/vanilla-bundt-cake-cream-cheese-frosting-fruit
