Win­ter won­der­land cake

BBC Good Food - - Family -

You can use a but­ter cream to ice this cake if you pre­fer, but this frost­ing is much whiter if you want a snowy ef­fect.

SERVES 12 PREP 1 hr plus cool­ing COOK 35 mins EASY V G un-iced sponges and ic­ing bagged sep­a­rately only

175g un­salted but­ter, soft­ened, plus more for the tin

250g golden caster sugar

3 large eggs

225 plain flour

2 tsp bak­ing pow­der

50g crème fraîche

100g dark choco­late, melted and cooled a lit­tle

3 tbsp straw­berry jam

8-10 candy canes, red and white mini white meringues and jelly sweets, to dec­o­rate for the an­gel frost­ing (see tip) 500g white caster sugar

1 tsp vanilla ex­tract

1 tbsp liq­uid glu­cose

2 egg whites

30 ic­ing sugar, sifted

1 Heat oven to 180C/160C fan/gas 4. But­ter and line three 18cm

(or two 20cm) cake tins. Beat the but­ter and sugar to­gether un­til light and fluffy. Add the eggs, beat­ing them in one at a time. Fold in the flour, bak­ing pow­der and a pinch of salt, then fold in the crème fraîche and choco­late and 100ml boil­ing wa­ter.

2 Di­vide the cake mix­ture be­tween the tins and level the tops of the bat­ter. Bake for 25-30 mins or un­til a skewer in­serted into the mid­dle comes out clean. Leave to cool for 10 mins in the tin, then tip out onto a cool­ing rack and peel off the parch­ment. Set aside to cool com­pletely.

3 To make the an­gel frost­ing, put the sugar, vanilla and liq­uid glu­cose in a pan with 125ml wa­ter. Bring to the boil and cook un­til the sugar has melted – the syrup turns clear and the mix­ture hits 130C on a sugar ther­mome­ter (be very care­ful with hot sugar). Take off the heat. Mean­while, beat the egg whites un­til stiff then, while still beat­ing, grad­u­ally pour in the hot sugar syrup in a steady stream. Keep beat­ing un­til the mix­ture is fluffy and thick enough to spread – this might take a few mins as the mix­ture cools. Beat in the ic­ing sugar.

4 Spread two of the sponges with jam and some of the ic­ing mix­ture, then sand­wich the cakes to­gether with the plain one on top. Use a lit­tle of the frost­ing to ice the whole cake (don’t worry about crumbs at this stage). Use the re­main­ing ic­ing to ice the cake again, smooth­ing the side, and swirling it on top. Crush four of the candy canes and sprin­kle over the cake, then add the re­main­ing whole candy canes, meringues and sweets.

PER SERV­ING 596 kcals • fat 19g • sat­u­rates 11g • carbs 100g • sug­ars 84g • fi­bre 2g • pro­tein 6g • salt 0.3g

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