CHRISTMAS CAKE
Soft ginger cake is paired with a fluffy vanilla filling and decorated with gingerbread cookies. If you want a less sweet version, try adding 1 tsp dried lingonberry powder along with the filling ingredients.
Preparation 50 minutes Cooking 1 hour Serves 8-12
FOR THE SPONGE
150ML AQUAFABA
45G CASTER SUGAR
60G POTATO STARCH
180G PLAIN FLOUR
1 TBSP GROUND CINNAMON
1 TBSP GROUND CLOVES
2 TSP GROUND CARDAMOM
1 TBSP GROUND GINGER
¼ TSP SALT
1 TSP VANILLA BEAN PASTE
2 TSP BAKING POWDER
100ML RAPESEED OIL
FOR THE FILLING
200ML VEGAN WHIPPING CREAM
1 TSP VANILLA BEAN PASTE
30G ICING SUGAR
FOR THE FROSTING
250G VEGAN CREAM CHEESE
1 TSP VANILLA BEAN PASTE
60G ICING SUGAR
FOR THE GINGERBREAD COOKIES, TO DECORATE 150G VEGAN MARGARINE, AT ROOM TEMPERATURE 225G CASTER SUGAR
50ML MAPLE SYRUP
½ TBSP GROUND GINGER
1 TBSP GROUND CINNAMON
½ TBSP GROUND CLOVES
1 TSP GROUND CARDAMOM
½ TBSP BICARBONATE OF SODA
600G PLAIN FLOUR, PLUS EXTRA FOR DUSTING
1 First make the gingerbread cookies at least 1 day ahead, allowing for resting time overnight. In a large mixing bowl, combine the margarine, sugar and syrup and stir until smooth. Add 200ml water, along with the spices and bicarbonate of soda.
2 Gradually add the flour and stir until you have a dough. Work the dough on a floured surface until firm but a little sticky. Leave to rest in the fridge overnight.
3 When ready to bake, preheat the oven to 220°C (200°C fan) gas mark 7 and line 2 baking sheets with baking parchment. Divide the dough into 4-6 pieces. Wrap all but one in cling film to stop the dough drying out. Roll out the first portion to a rectangle 2mm thick.
4 Use cookie cutters to stamp out shapes and transfer to the baking sheet. Once the first baking sheet is full, put in the middle of the oven and bake for about 5 minutes until golden. Watch carefully, as they burn easily.
5 While the first batch is baking, continue to stamp out cookies to fill the second sheet. When the first tray is baked, remove from the oven and allow to cool for a few minutes before transferring to a table.
6 Put the second tray of cookies in the oven to bake while you roll out more dough and stamp out more cookies to refill the first tray. Repeat until all the dough is used. Once completely cooled, store in an airtight container.
7 Preheat the oven to 180°C (160°C fan) gas mark 4 and grease and line a round cake tin 15-18cm in diameter, with a depth of at least 10cm.
8 To make the sponge, put the aquafaba and sugar in a large bowl and beat with a hand-held electric whisk until white and fluffy.
9 In a separate bowl, combine the potato starch, flour, ground spices, salt, vanilla and baking powder, then gently fold this into the aquafaba and sugar mixture.
10 Add the oil to the batter and stir until smooth. Pour into the prepared cake tin and bake in the lower part of the oven for 50-60 minutes until risen and golden. A skewer inserted into the centre of the sponge should come out clean.
11 Let the sponge cool in the tin for about 15 minutes, then remove and transfer to a wire rack to cool completely. Once cooled, using a serrated knife, carefully cut the sponge horizontally into two even layers.
12 For the filling, place the cream, vanilla and icing sugar in a bowl and beat using a hand-held electric whisk until very firm – this usually takes about 10 minutes.
13 Place one of the sponges on a serving plate or cake stand, then spread the filling over. Top with the other sponge.
14 To make the frosting, place all the ingredients in a large bowl and stir until combined. Using a palette knife, carefully coat the entire cake in an even layer of frosting. Leave the finish rustic (to mimic snow) or smooth the sides and top using a cake scraper.
15 While the frosting is still wet, carefully press the gingerbread cookies onto the sides to surround the cake. You can even top with a miniature gingerbread house. Place in the fridge for a couple of hours to set before serving.