My daughter has really got into the idea of baking. She sees both my wife and myself cooking and is pretty into the culinary exploits of the contestants on the Bake Off. Recently she decided she should have a go making a cake by herself (well the placing in the oven bit aside). This recipe is adapted from one in the cookbook of Bill’s Restaurant; for those of you unaware of this small chain of restaurants which started in Lewes, they produce good seasonal food with an emphasis on fresh fruit and veg. The resulting cake is a bit of a show stopper, perfect for a summer tea party.
You will need
Cake
225g caster sugar
225g unsalted butter, softened
4!medium eggs, beaten
1 knife tip of vanilla paste
1.5 tsp baking powder
225g self-raising flour, sifted
Rose cream filling
150ml double cream
1/2 tsp rosewater
4 tbsp raspberry jam
150g fresh raspberries
Rose glacé icing
175g icing sugar
2 tbsp warm water
1 tsp rose water
This makes a two-tier cake, but Matilda made a three tier version by using half as much ingredients again.
Preheat oven to 180°C, lightly butter two cake tins 20cm in diameter and line with baking parchment.
In a large mixing bowl, beat the sugar and butter together till they are pale and fluffy. Add the vanilla paste before slowly adding the beaten egg a little at a time. The mixture may start to curdle, but if you add a teaspoon of flour, it should bring it back together. Mix in the baking powder and half the flour, then fold in the rest. Share out the batter between the cake tins. Smooth the tops, then bake for 20-25 minutes until they are golden, risen and have shrunk away slightly from the sides of the tin. Leave the cakes in their tins for 10 minutes before turning out on to a wire cooling rack.
Whilst you wait, whisk the double cream until it stands in soft peaks, adding the small amount of rosewater as you go. Fold in the raspberry jam, and when the cakes are completely cool, turn one of them flat base uppermost, spread with the cream mixture and scatter with slightly crushed raspberries. Top with the second cake. If you’ve made three cakes, spread more cream and raspberries over the second layer and top with the third.
For the pink glacé icing, mix together the icing sugar, water and rosewater, and stir in the juice from a few crushed raspberries. Drizzle the icing across the cake and top with roses, rose petals and the remaining raspberries.
From the Bill’s Produce cookbook, Cook, Eat Smile.
