Rum and raisin sponge

The Guardian - Feast - - Feast -

Prep

Cook Serves Overnight + 30 min

25 min 8-10

250g raisins 55ml rum 600g caster sugar 300ml sun­flower oil 2 tsp vanilla ex­tract 1kg dairy-free yo­ghurt

4 tsp cider vine­gar 720g plain flour ½ tsp salt

2 tsp mixed spice 2 tsp bi­car­bon­ate of soda

3 tsp bak­ing pow­der

For the rum but­ter­cream 600g soy but­ter 1.3kg ic­ing sugar Soy milk, to loosen ½ tsp vanilla ex­tract Green and yel­low food colour­ing Soak the raisins in rum overnight. The next day, heat the oven to 180C (170C fan)/gas 5. Grease and line four 20cm sand­wich tins.

Put the sugar, oil and vanilla in a large bowl and beat with an elec­tric whisk for two min­utes un­til well com­bined. Mix the yo­ghurt and vine­gar to­gether in a sep­a­rate bowl, then add this to the mix­ture and beat for a fur­ther two min­utes. Add the dry in­gre­di­ents and whisk un­til smooth, then gen­tly fold in the rum­soaked raisins. Di­vide the mix­ture equally be­tween the tins, and bake for 25 min­utes, or un­til springy to the touch. Cool on a wire rack.

To make the but­ter­cream, beat the soy but­ter with an elec­tric mixer for a cou­ple of min­utes un­til smooth. Sieve the ic­ing sugar in a sep­a­rate bowl and add to the soy but­ter in two stages, beat­ing well be­tween each ad­di­tion. Add the vanilla and a splash of soy milk to loosen if too thick. Di­vide be­tween two bowls and set aside.

Once the cakes have cooled, use a sharp knife to trim the tops to level them off. On a board slightly big­ger than your sponges, spread a small amount of but­ter­cream and place the first layer of sponge on it. Spread a good dol­lop of but­ter­cream on top then place an­other sponge on it. Re­peat with the other sponges, but add the last one up­side down. Spread a thin layer of but­ter­cream with a palette knife over the whole cake to seal in the crumbs. Re­frig­er­ate for at least an hour.

Di­vide the sec­ond bowl of but­ter­cream into two bowls. Colour one with the green food colour­ing, the other with the yel­low, mix­ing in well. Ap­ply the coloured but­ter­creams al­ter­nately around the cake, smooth­ing with a palette knife, to cre­ate a mar­bled ef­fect. Any re­main­ing but­ter­cream can be used to pipe kisses around the top.

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