- 375g plain flour
- 1 tsp bicarbonate of soda
- 1tsp baking powder
- 255g sugar
- Sachet/pot golden syrup 50ml
- 75ml strawberry jam
- 325g icing sugar
- 1/2 vanilla pod
Tools & Decorative items included:
- Artificial eucalyptus sprigs x 3
- Cake topper
- 15cm diameter circular parchment x 2
- 15cm diameter cake base
Recommended Equipment that you will need to add on:
- A pallet knife
- A scraper
- A cake lifter
- A cake turntable
- 15cm diameter silicone cake mould x 2
You will need to add:
- 375ml water
- 105ml melted butter
- 325g very soft butter
1. Wash, rinse and dry any new Mon Dessert kitchenware that will come in contact with food.
2. Make room in your freezer as you will be needing a large space (approx. 20cm³) for resting times.
3. Read recipe in full before starting to familiarise yourself with everything. It is useful to watch the how-to video as a visual guide.
1. Grease 2 x 15cm cake moulds that are at least 5cm high lines the bottom with parchment paper and place them on a baking tray. If you have only have one mould make sponge in two batches. For a range of corresponding high-quality kitchenware over to https://www.mondessert.co.uk/collections/kitchenware
2. Preheat oven to 200°C or 180 °C fan.
3. Next in a large mixing bowl, empty out all of the following dry cake ingredients (flour, baking powder, bicarbonate of soda, caster sugar). Use fingertips to get rid of any lumps. Sieving may be required especially for the flour.
4. Split the vanilla pod in half lengthwise and scrape the seeds from one of the pieces with a sharp knife. Add this to your bowl too.
5. Pour in 375 ml water and 105ml melted butter and all of the golden syrup. Combine gently using a hand whisk until all dry powder is incorporated into the liquid and you have a smooth batter with no lumps. But do not over mix!
6. Divide mixture between the two moulds or bake one half of the batter first and then the second. The mixture should come up shy of 1.5cm from the top. Bake for 30 minutes.
Meanwhile make the frosting.
1. Place 250g very soft butter or plant-based butter in a large mixing bowl or Smeg stand mixer.
2. Whisk vigorously (electric whisk preferably) until you end up with a very pale butter.
3. Now add in a third of your icing sugar mix and whisk again. Carefully as the icing sugar does tend to go everywhere until it is blended! Repeat until you have added all the sugar pour in half the vanilla.
4. Keep whisking until you have a light and fluffy vanilla frosting.
5. The frosting should be soft enough to spread. Like the consistency of whipped cream. You can add milk (dairy or non) if too stiff.
7. By now the sponges should be ready. They should be nicely risen and spring back upon touch. Check to see if they are properly cooked through by inserting a fork in the centre.
8. Once completely baked. Remove from the oven and leave to cool for 10 mins in the mould(s). Using a butter knife loosen the mould from the edges of the mould.
9. then flip over onto a board carefully un mould the cakes. Peel off the parchment and leave to cool for a further 10 mins in the freezer this makes the sponges easier to handle.
10. Once the cake is cool. Slice in two length wise by inserting a bread knife all the way around the edge halfway up and inserting it deeper and deeper until the cake is split in half in 2 equal layers. Making 4 equal size layers in total. Be incredibly careful we do not want the layers to break, however if they are not completely perfect we can cover them up with jam and frosting!
It is useful if you have a cake turntable for assembly as this will make this stage of making the showstopper effortless.
Make sure to keep the neatest layer reserved till the end. This final layer will have its bottom (under) side facing up as this should have the sharpest edges.
11. Spread a smidge of frosting onto the cake board. Place one cake layer cut side up so it adheres. Put this onto the turntable If using. If not place on a board or large plate.
12. Spread 1/3 of the jam using a palet knife. Place a second layer on top again cut side up. Turning as you go.
13. Place a second layer on top. Again cut side up. Spread on a layer of jam. Repeat with a third layer. This time finishing your jam.
14. Now place the forth final layer on the top, bottom side facing up. Make sure the cake is as straight and even as possible. Slice off any obvious lumps and bumps using a bread knife. We find although slightly OCD a sprit level can be useful here!
Icing and decorating
1. Scoop up 1/3 of your icing and plop it on top of the cake. Spread using an angled pallet knife, until frosting starts to fall over the sides. Now spread all along the sides turning as you go with a scraper. Trying to get a thin, yet smooth layer of frosting over the whole cake. Don’t worry if any crumbs show through at this stage.
2. Carefully using a cake lifter or spatula lift cake and place into the freezer for 10 mins. This ensure crumb coating is firm and does not mix into the next layer of frosting which should not contain crumbs and is smooth.
3. After cooling place cake back on turntable or board. Plop 2/3 of the remaining frosting onto of the cake and spread using a pallet knife.
4. Keep going round the sides using a pallet knife and scraper. Until everything is nice and smooth. Sharpen up edges. Again, using the tools recommended.
We like a rustic finishing (which is also easier to achieve!). But you may want the cake very straight and even. Another option is to create indents using a fork or knife.
Lift off the cake onto a stand or decorative plate.
Last but not least place sprigs of artificial eucalyptus and your cake topper on top.