Easy Cake Recipes by Jordan Rondel

Author:Jordan Rondel [Jordan Rondel]
Language: eng
Format: epub
ISBN: 9781775537014
Publisher: Penguin Random House New Zealand
Published: 2014-04-13T04:00:00+00:00

ICING

rose water crème icing (see below)

FOR THE FILLING

good-quality raspberry jam

TO TOP WITH

fresh or freeze-dried raspberries

white chocolate buttons

METHOD

1 Preheat the oven to 180°C fan-bake. Grease and line two 22cm diameter cake tins.

2 In the bowl of an electric mixer, cream the butter and sugar together until pale, light and fluffy.

3 Add the vanilla and then the eggs, one at a time, beating well after each addition.

4 Sift in the flour and baking powder, and mix in along with the milk and orange zest. Be careful not to over-mix.

5 By hand, mix in the white chocolate buttons.

6 Evenly divide the batter between the two tins and dot in the raspberries, pressing them down lightly with a spoon.

7 Bake for approximately 30 minutes or until golden in colour, springy to the touch, and a skewer inserted in the centre comes out clean.

8 Allow the cakes to cool for around 10 minutes before turning out onto a cooling rack.

9 Meanwhile, make the rose water crème icing.

10 Once the cakes are cool, spread a layer of raspberry jam onto one layer and place the other, flipped upside down, on top to form a sandwich.

11 Ice the top of the cake with the rose water crème icing and garnish with fresh raspberries if in season or freeze-dried, and white chocolate buttons if desired.

12 Store in a cool, dry place in an airtight container for up 3 days.

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