Special-occasion bake

Special-occasion bake One cake, three ways

I s y o u r m u m a c h o c o l a t e l o v e r o r d o e s s h e p r e f e r s o m e t h i n g f r u i t y ? P e r s o n a l i s e t h i s s i m p l e s p o n g e r e c i p e t o s u i t h e r t a s t e

E a r l G r e y & l e m o n m e r i n g u e c a k e

R o a s t e d s t r a w b e r r y & e l d e r f l o w e r c a k e

C O O K ’ S T I P

If the Swiss meringue buttercream is lumpy or curdles, it’s too cold. Put the bowl back over the pan to melt at the edges, then whisk again. If it’s too soft, chill in the fridge for 20 mins at a time until hard at the edges, then whisk together.

C h o c o l a t e o r a n g e c a k e

B A S I C S P O N G E C A K E

Serves 16 freeze un-iced Takes 50 mins plus cooling Cost per serve 15p

225g unsalted butter, softened, plus extra for greasing 225g caster sugar 3 large eggs 250g self-raising flour ½ tsp baking powder 100ml milk

1 Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line 2 x 20cm round sandwich tins with nonstick baking paper. 2 In a large mixing bowl, beat the butter and caster sugar until pale and fluffy. Add the eggs, one at a time, adding 1 tbsp flour with each one, mixing between each addition, to combine. Gently fold in the remaining flour, the baking powder and a pinch of salt until no white streaks remain; stir in the milk. 3 Divide the mixture evenly between the 2 tins and level the tops. Bake for 25-30 mins until risen and golden, and a skewer inserted into the centre comes out clean. Leave to cool in the tins for 15 mins, then turn out onto a wire rack to cool completely before decorating.

Each serving contains

Energy Fat Saturates

Sugars Salt 1017kJ 243kcal 14g 8g 15g 0.2g 12% 19% 39% 17% 4%

of the reference intake. See page 81. Carbohydrate 29g Protein 3g Fibre 1g

E A R L G R E Y & L E M O N M E R I N G U E C A K E

Serves 16 freeze un-iced sponges Takes 1 hr 15 mins plus infusing Cost per serve 42p

For the sponge Bring the milk to a simmer in a small pan with 3 tbsp loose-leaf Earl Grey tea; set aside to infuse for 30 mins. Add to the cake mix after the flour. Add the zest of 2 lemons after the eggs. To decorate For the Swiss meringue buttercream, use an electric whisk to whisk 3 large egg whites and 250g caster sugar in a heatproof bowl over a pan of simmering water until thickened slightly and the sugar has dissolved (see tip, opposite). Remove from the heat; keep whisking until cooled to room temperature, thick and glossy. Whisk in 350g softened unsalted butter to make a buttercream. Spread 1 sponge with buttercream and 150g lemon curd; top with the second sponge. Cover the top and sides with buttercream. Pipe on 12 rosettes with a large star nozzle; decorate with the zest of 1 lemon.

Each serving contains

Energy Fat Saturates

Sugars Salt 1881kJ 451kcal 28g 16g 33g 0.3g 23% 40% 82% 37% 5%

of the reference intake. See page 81. Carbohydrate 48g Protein 4g Fibre 1g

R O A S T E D S T R A W B E R R Y & E L D E R F L O W E R C A K E

Serves 16 freeze un-iced sponges Takes 1 hr 25 mins plus cooling Cost per serve 56p

For the sponge Replace 50ml milk with 50ml elderflower cordial. To decorate Hull 400g strawberries, halving large ones. Toss with 2 tbsp caster sugar, the zest and juice of 1 lemon and 2 tbsp water on a baking tray. Roast at gas 7, 220°C, fan 200°C for 20 mins, stirring halfway. Cool completely. Beat 125g softened unsalted butter until pale. Gradually whisk in 350g icing sugar until thick and fluffy. Add 125g full-fat soft cheese and whisk until smooth. Swirl in 2 tbsp roasted strawberry juices. Spread 1 sponge with half the icing and top with half the strawberries; sandwich with the second sponge. Top with the rest of the icing and strawberries, drizzling over the juices. Scatter with fresh thyme sprigs to serve, if you like.

Each serving contains

Energy Fat Saturates

Sugars Salt 1826kJ 436kcal 22g 13g 44g 0.3g 22% 32% 65% 49% 5%

of the reference intake. See page 81. Carbohydrate 58g Protein 4g Fibre 2g

C H O C O L AT E O R A N G E C A K E

Serves 16 freeze un-iced sponges Takes 1 hr 10 mins Cost per serve 38p

For the sponge Add the zest of 1 orange after the eggs; add 40g cocoa powder with the flour. Replace 50ml milk with 50ml fresh orange juice. To decorate Use an electric whisk to beat 200g softened unsalted butter with 375g icing sugar until thick and fluffy. Whisk in 30g cocoa powder, 80g melted zesty orange dark chocolate and 1-2 tbsp orange juice to loosen. Spread 1 sponge with buttercream and 150g marmalade; top with the second sponge. Cover the top and sides with buttercream, swirling into ridges. Top with halved orange slices, if you like.

Each serving contains

Energy Fat Saturates

Sugars Salt 1944kJ 464kcal 25g 14g 44g 0.2g 23% 35% 71% 49% 4%

of the reference intake. See page 81. Carbohydrate 59g Protein 4g Fibre 1g

GIVE ME MORE!

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