Now I am totally cheating as I haven't made this recently at all, this was a cake I made for Mr M's birthday last year however it was brought back to the forefront of my mind as his birthday is fast approaching and it's time to bake a cake again. Seeing as it is two years since I have cooked this cake I think it's time to re-test it (I can tell the Weightwatchers diet is not going to go well next week).
As I remember, this was a scrummy cake, it turned out superbly well and everyone was impressed with it. The custard powder really adds something a little bit special to it and both the icing and the buttercream are yum. It's such an easy cake to make, it should be in everybody's repertoire. It's gooey and messy just like cake should be!
Birthday Custard Sponge
Ingredients
200g plain flour
3 tbsps Bird's custard powder
3 tsps baking powder
1/2 tsp bicarbonate of soda
4 eggs
225g soft butter
200g caster sugar
2-3 tbsps milk
For the buttercream filling:
125g icing sugar
4 tsps Bird's custard powder
75g soft unsalted butter
1.5 tsps boiling water
For the chocolate icing:
60ml water
2 tbsps golden syrup
125g caster sugar
175g dark chocolate
1 pot hundreds and thousands
Method
Make sure everything you need is at room temperature before you start. Preheat the oven to gas mark 4/180°C, and butter and line two 20cm sandwich tins.
Put all of the above ingredients except the milk, into a food processor. Process to a smooth batter, and then add the milk a tablespoon at a time to make a soft dropping consistency. Divide between the two cake tins and bake for 20 minutes. The cakes will have risen and feel spookily puffy; this is because of the cornflour in the custard powder.
Let the tins sit on a cooling rack for 5 minutes and then turn them out on to the rack, peeling away the paper.
To make the buttercream filling; process the icing sugar and custard powder to get rid of any lumps, and then add the butter, processing again to make the buttercream come together. Feed the boiling water down the funnel with the motor running to make the filling easier to spread. Then sandwich the cooled sponges together with the custardy buttercream.
To make the chocolate icing; combine the water, syrup and sugar in a saucepan, stirring to dissolve over a low heat. Let it come to the boil and then take it off the heat. Break up the chocolate into small pieces if you are not using chocolate buttons (as I do for cooking, but good quality not confectionery standard), and then add to the pan, swirling it around to cover in the hot liquid. Leave to melt for a few minutes, and then whisk the icing to make it smooth and shiny. Pour over the buttercream filled cake, letting it drip down the sides, and then sprinkle generously with the hundreds and thousands before the icing sets.
Now I have remembered about this cake I am so looking forward to making it again next week. I am sure Mr M will love it too. Now, sssh, don't tell him!
love & kisses
Mrs M x
Ingredients
200g plain flour
3 tbsps Bird's custard powder
3 tsps baking powder
1/2 tsp bicarbonate of soda
4 eggs
225g soft butter
200g caster sugar
2-3 tbsps milk
For the buttercream filling:
125g icing sugar
4 tsps Bird's custard powder
75g soft unsalted butter
1.5 tsps boiling water
For the chocolate icing:
60ml water
2 tbsps golden syrup
125g caster sugar
175g dark chocolate
1 pot hundreds and thousands
Method
Make sure everything you need is at room temperature before you start. Preheat the oven to gas mark 4/180°C, and butter and line two 20cm sandwich tins.
Put all of the above ingredients except the milk, into a food processor. Process to a smooth batter, and then add the milk a tablespoon at a time to make a soft dropping consistency. Divide between the two cake tins and bake for 20 minutes. The cakes will have risen and feel spookily puffy; this is because of the cornflour in the custard powder.
Let the tins sit on a cooling rack for 5 minutes and then turn them out on to the rack, peeling away the paper.
To make the buttercream filling; process the icing sugar and custard powder to get rid of any lumps, and then add the butter, processing again to make the buttercream come together. Feed the boiling water down the funnel with the motor running to make the filling easier to spread. Then sandwich the cooled sponges together with the custardy buttercream.
To make the chocolate icing; combine the water, syrup and sugar in a saucepan, stirring to dissolve over a low heat. Let it come to the boil and then take it off the heat. Break up the chocolate into small pieces if you are not using chocolate buttons (as I do for cooking, but good quality not confectionery standard), and then add to the pan, swirling it around to cover in the hot liquid. Leave to melt for a few minutes, and then whisk the icing to make it smooth and shiny. Pour over the buttercream filled cake, letting it drip down the sides, and then sprinkle generously with the hundreds and thousands before the icing sets.
Now I have remembered about this cake I am so looking forward to making it again next week. I am sure Mr M will love it too. Now, sssh, don't tell him!
love & kisses
Mrs M x
I totally agree Mrs M - this cake is a winner! Made it at the weekend and it went down a storm.
ReplyDeleteHappy cooking :)