Ingredients
Vanilla Sponge (bottom layer) ( inch cake tin)
<Bake this cake first as it take longer to cook>
450g Soft butter
450g Caster sugar
450g Self-raising flour
8 Eggs
6 tbsp Milk
2 tsp Vanilla Extract
Chocolate sponge (top layer) ( inch cake tin)
225g Soft butter
225g Caster sugar
450g Self-raising flour
4 Eggs
3 tbsp Milk
1 tsp Vanilla Extract
3 Tbsp Cocoa Powder
Vanilla Buttercream Icing
600ml Double Cream
300g Icing Sugar
3 tsp Vanilla Extract
Recipe
1. Heat oven to 180C/fan assisted oven160C.
2. Grease the cake tins and line the bottom with a circle of greaseproof paper. If you want to make life easy, simply put all the ingredients into a food processor and whizz for 1-2 mins until smooth.
3. If you prefer to mix by hand, beat the butter and sugar together, then add the eggs, one at a time, mixing well after each addition. Fold through the flour, milk and vanilla extract until the mixture is smooth. Add Cocoa Powder at the end for the chocolate sponge.
4. Tap the bottom on your work surface to ensure that there aren't any air bubbles.
5. Bake the Vanilla cake for 60 minutes, reduce heat after 25 minutes to 130C
6. Bake the Chocolate cake for 30 minutes at 160C.
7. Once ready, allow to cool before assembling.
Icing
1. Pour the double cream into a bowl and whisk with an electric whisk until thick.
2. Whisk in the icing sugar until the mixture is stiff.
3. Stir in the vanilla extract
Assembling cakes & Decoration
1. Place the Vanilla cake onto a serving plate and cut of the top of the cake so it is flat. ( I eat this part whilst decorating the cake, simply irresistible ;) )
2. Get your icing and place it into a piping bag and pipe on around the top of the vanilla cake then fill the centre.
3. Place the Chocolate cake on top.
4. Pipe swirls and roses or any design onto the rest of the cake and decorate with macarons and fresh fruit.
A cake to make an impression... DONE!
xx
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