The Clandestine Cake Club: A Year of Cake by Lynn Hill

Author:Lynn Hill [Hill, Lynn]
Language: eng
Format: epub
ISBN: 9781784290719
Publisher: Quercus
Published: 2015-09-09T21:00:00+00:00

FRUIT PURÉES

340g strawberries, sliced (use frozen sliced strawberries if fresh are unavailable)

340g blueberries (use frozen if fresh are unavailable)

FROSTING

350ml double cream, at room temperature

230g cream cheese, at room temperature

120g icing sugar, sifted

1 tsp pure vanilla extract

1. Start by making the fruit purées. Place a small saucepan over a medium heat and add the strawberries. Cook for 5 minutes, stirring occasionally. Pour the strawberries into a blender and mix until they become a completely smooth liquid with no lumps. Pour the purée through a sieve back into the pan. Continue to cook over a medium heat until the purée begins to simmer. Reduce the heat to medium–low and cook for 25 minutes, stirring frequently. When ready, it should be reduced by half and thickened. Repeat the same process with the blueberries. Let your finished purées cool to room temperature before you begin preparing the cake batter.

2. Preheat the oven to 175°C/fan 155°C/gas 4. Grease and flour two 20cm sandwich tins.

3. With a fork, stir together the egg whites, both extracts and 60ml of the milk in a small bowl. Set aside.

4. Mix the flour, sugar, baking powder and salt together in the bowl of a stand mixer. Keeping the mixer on a low speed, add the butter and drizzle in the rest of the milk. Beat for 10 seconds, then increase the speed to medium for 30 seconds. Stop and scrape down the sides of the bowl and beater with a rubber spatula. Add half the egg white mixture and continue to mix on a medium speed for 30 seconds. Stop and thoroughly scrape the bowl. Pour in the remaining egg white mixture, and again mix for 30 seconds on a medium speed.

5. Remove half the finished batter and place in a bowl. Gently fold half the strawberry purée into the bowl of batter and mix thoroughly. Do not overmix – you are aiming for a marbled batter, not a homogenous one. Scrape this batter into one of the prepared tins.

6. Fold half the blueberry purée into the remaining batter and pour this into the second tin.

7. Bake for 35–40 minutes or until a skewer inserted in the centre of the cake comes out clean. Allow to cool in the tins for 10 minutes before turning out on to wire racks. When the cakes are completely cool, level the tops and cut each cake into two layers.

8. For the frosting, place the stand mixer bowl and beater attachment into the refrigerator for 20 minutes. Pour the double cream into the chilled bowl and beat on a high speed until it forms stiff peaks. Scrape the cream into another bowl and set aside.

9. Next, put the cream cheese into the empty mixer bowl. Whisk on a medium speed until there are no lumps and it is completely smooth. Scrape down the sides and add the icing sugar and vanilla. Mix until fully incorporated. Fold in the whipped cream until thoroughly combined.

10. Remove 100g of frosting and place in a small bowl. Add the reserved strawberry purée and fold in gently until combined.

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