THEAnd let’s face it, we all love cakes. But how many times do you want to do one only to feel like it’s way too complicated and difficult? The Culinary Brains Behind Cake Week Are Trying To Change That With Their New eBook A piece of cake, aiming to make a perfect sponge easily every time.
Below are three recipes from the new book to follow at home. We have a classic carrot cake, a luxurious chocolate fudge cake and a delicious sticky caramel cake, a play on the famous pudding of the same name.
Best of all, all proceeds from the book are donated to the FoodCycle charity, which uses surplus food to provide those facing food poverty with a free three-course meal.
Preparation time: 20 min
Cooking time: 50 min
230g self-rising flour
1 teaspoon of baking powder
1Â½ teaspoon ground cinnamon
1 teaspoon of ground nutmeg
Â½ 1/2 teaspoon ground ginger
210 g soft brown sugar
155 ml sunflower oil
100g coarsely chopped walnuts
260 g coarsely grated carrots
3 eggs from free-range hens
For the icing:
85g softened butter
130g whole cream cheese
240g icing sugar, sifted
1 tsp of vanilla extract
1. Preheat the oven to 180 Â° C / ventilation 160 Â° C / gas 4. Butter two 18 cm round loaf molds with a loose bottom. Line the bases with baking powder.
2. Sift together the flour, baking powder and spices. Stir to combine everything and set aside.
3. Crack the eggs into a large bowl and add the sugar. Using a hand mixer (such as the Cuisinart hand mixer), start mixing them on Speed ââ1, before increasing to Speed ââ5. Mix for about a minute, until light and thick. .
4. Pour in half of the oil and whisk to mix on speed 4. Add the rest of the oil and continue mixing until completely combined.
5. Add the grated carrot and walnuts and mix briefly on speed 2, until well combined.
6. Add the dry ingredients on speed 2 and mix until the dough is completely combined, being careful to beat too much.
7. Pour into prepared cake pans and spread evenly. Bake in the center of the oven for 50 minutes or until a toothpick inserted in the center comes out clean.
8. Let stand 5 minutes in pan, then unmould and let cool completely before glazing.
9. For frosting, beat butter in large bowl, speed 5, until really soft.
10. Add the cream cheese and vanilla extract and continue beating on speed 5, until combined. Add the sifted icing sugar and beat gently on speed 1, until blended, before increasing to speed 5, until smooth.
11. Place a layer of cake on a cake stand or serving plate. Top with about a third of the frosting and spread evenly, before placing the second cake on top. Coat top and sides with remaining frosting.
advice: To make a three-tiered cake, divide the dough into three 15 cm cake pans.
Makes: 1 round two-tier cake of 15 cm
For the sponge:
175g self-rising flour
1 teaspoon of baking soda
150g light brown sugar
50g cocoa powder
150 ml sunflower oil
150 ml milk
For the icing:
300g dark or milk chocolate
150 ml double cream (cold)
2 round 15 cm cake tins covered with baking paper
Icing spatula / knife
1. Preheat the oven to 160 Â° C.
2. In the bowl, combine the flour, baking soda, sugar and cocoa powder.
3. Add the eggs, oil and milk and whisk until no lumps remain.
4. Divide the dough between the two cake pans and bake for 20-25 minutes until it is elastic in the center. Let cool completely before icing.
5. While the sponge cakes are cooling, melt the chocolate chosen for the frosting in the microwave (in 30 second increments and stirring to avoid scorching). Once it is completely melted, pour in the cold double cream and mix until it is shiny and smooth.
6. Sandwich the two sponges with the frosting before covering the top and sides. Decorate as you wish.
Sticky Caramel Cake
For the sponge:
80g salted butter
150g light brown sugar
100g of eggs
180g plain flour
5g of baking soda
10g of baking powder
For glazing / finishing:
200g icing sugar
200g of cream cheese
300g of mascarpone
5g vanilla extract
175g of caramel
1. Boil the water and pour it over the dates, let them soak for 10 minutes. Then blitz until smooth.
2. Cream the butter and the sugars.
3. Add the eggs and mix.
4. Add the flour and mix, scrape the bowl with a spatula – Add the date mixture and mix until completely combined.
5. Divide into boxes.
6. Bake at 185c for 24-26 minutes.
7. To prepare the frosting, weigh all the ingredients in a mixing bowl.
8. Use a whisk and mix until pale and whipped.
9. Scrape down sides and make sure all mixture is incorporated.
10. Cut each sticky caramel cake layer in half to create 4 layers of sponge cake.
11. Setting: On the first layer, spread 50g of caramel on top. Sandwich the next layer on top of this.
12. Spread about 50 g of frosting on the next layer. Sandwich the next layer on top.
13. Spread 50 g of caramel on top of the next layer and place the last layer in a sandwich.
14. Finally, make a rough layer and place it in the refrigerator.
15. Make a final layer with straight edges, a top and a corner with straight edges. Cool in the refrigerator.
16. Using the remaining caramel and a pastry bag, run the caramel around the edge, then the rough caramel swirls around the edge on top of the cake. Garnish with golden balls, large and small.
All recipes from the ‘Piece of Cake’ charity ebook, launched by Cake week and sponsored by Cuisinart and Guittard Chocolate. You can purchase the ebook at FoodTryb, where 100 percent of the profits go to Food Cycle.