Lilies and Cakes

Cakes and cupcakes
by Zaira Smith

Spiced vanilla sponge cake

​​Ingridients

175 self raising flour      

175 unsalted butter

3 free range eggs

175 caster sugar 

1 tsp. baking powder

1 tsp. vanilla extract

1 tsp. ground cinnamon

2/4 mixed spice

75 ml. semi skimmed milk/3 table spoon

1 TBS. orange grinde

2 TBS orange juice

White Chocolate buttercream

125 grams unsalted butter (room temperature)
100 grams melted white choc0late
200  grams icing sugar
1 tsp orange grinde
1/2 tsp. ground cinnamon 

Mix butter and melted white choclate (white choclate ust be cool enough to mix with the butter).

Add orange grinde and ground cinnamon

Sift icing sugar and mix.

Add any desired food color.







​Method

1. Preheat oven at 175 degrees Celcius for fan oven,  and mark 4 for gas oven.

2. Grease and line two 7" inch baking tin

3. Sieve all dry ingridients all together in a separate bowl.

4.  With a stand mixer or a hand electric mixer, beat butter for 1 minute then gardually add the sugar. When texture is light and fluffy, add orange grinde and juice then continue mixing for another 2 -4 minutes.  The butter and sugar mixture might curddle so consistent and constant mixing is essential. 

5.  In a separate bowl beat the eggs and the vanilla extract together, beat well untill vanilla extract is incorporated witht the eggs, then slowly/gradually add to the butter and sugar mix. Beating and mixing may sometimes need 3- 5 minutes.

6. Add half of the dry ingridients, folding in, several times, then add 1 1/2 table spoon of semi-skimmed milk, then fold it again several times. Add the last half of the dry ingriedients doing the same method. Folding the batter several times more.

7. Place the cake batter in the baking tins and bake for 15 - 20

8. When  the cake is springy to touch or when pierced with a cake tester, and it comes out clean, the cake is ready!


   

After placing the cake batter in the tin, give it a few good taps on the table to release air bubbles from inside the cake mixture. This method makes your cake a little bit flatter than a usual dome on the top.

To reduce sugar by 30%, (from 175 grams to 115 grams) gradually add sugar with butter and beat more than usual, mixing and  beating for another 3 -5 minutes.



Baking Tips

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