Gi­ant vanilla dough­nut

The Jewish Chronicle - - LIFE - VICKY GRA­HAM’S

There’s some­thing sweetly nos­tal­gic about vanilla birth­day cake — though this guy has a lit­tle more flavour than the shop-bought fon­dant ver­sions I re­mem­ber as a kid and is super fun to make. Also, who doesn’t want a gi­ant donut for their birth­day?

Makes 1 × 23 cm cake Serves: 8 - 10


230 g un­salted but­ter, plus ex­tra for greas­ing

230 g caster sugar

4 medium eggs

230 g sifted self-rais­ing flour

1 tsp bak­ing pow­der

Pinch of salt

2 tbsp whole milk (if needed)

For the vanilla bean ic­ing:

500 g ic­ing (con­fec­tioner’s) sugar 1 tsp vanilla bean paste

50 ml full-fat (whole) milk Pink nat­u­ral food colour­ing

For the gi­ant sprin­kles:

100 g fon­dant ic­ing (shop bought is fine) Nat­u­ral food colour­ing in pas­tel blue, yel­low, pink and lilac

23 cm savarin ring tin


Pre­heat the oven to 180°C and lib­er­ally grease the savarin tin (mould) with but­ter.

Put the but­ter and sugar in a mix­ing bowl and whisk un­til pale and fluffy.

Beat in the eggs, one at a time, adding a spoon­ful of flour with each egg. Gen­tly fold in the rest of the flour, bak­ing pow­der and salt, try­ing not to over­work it. Add the milk if it seems stiff.

Place the mix­ture into the cake tin and bake in the oven for 25 – 30 min­utes, or un­til skewer or cock­tail stick in­serted in the cen­tre should comes out clean. Leave to cool before trans­fer­ring to a wire rack.

To make the vanilla bean ic­ing: Place the ic­ing sugar, vanilla bean paste and half the milk into a bowl and stir. Grad­u­ally add the rest of the milk, while mix­ing, un­til you end up with a smooth mix­ture.

Place the ic­ing into a bowl and add a drop of pink food colour­ing. Mix to­gether and set aside.

To make the gi­ant sprin­kles, di­vide the fon­dant into 4 even pieces and colour each one with each of the shades of food colour­ing.

Us­ing the palms of your hands, make small sausage shapes of around 1¼ cm width with each of the colours. With a sharp knife, cut 3 cm lengths from each sausage shape to make gi­ant sprin­kles.

Turn the cooled cake out onto a stand or dish. Give the ic­ing a quick stir then pour it over the cake. Be quick and con­fi­dent with it – you don’t want it to be­gin to set before you’ve fin­ished cover­ing the cake, oth­er­wise lumps will form. If the ic­ing seems too thick, warm it up a lit­tle ei­ther in the mi­crowave for a few sec­onds or in a pan on a low heat.

While the ic­ing is still damp, press the fon­dant sprin­kles onto the cake in a ran­dom for­ma­tion.

Let the ic­ing set before slic­ing up to serve.

Recipe adapted from Donuts (Hardie Grant) £10

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