By Jane's Patisserie (www.janespatisserie.com)WWW.FOODHEAVENMAG.COM JUNE baking heaven 13
Giant doughnut cake
MAKES 1 DOUGHNUT CAKE
For the cake
325g (11½oz) unsalted butter/Stork
325g (11½oz) caster sugar
325g (11½oz) large free-range eggs
(roughly 6)
325g (11½oz) self-raising flour
1 tsp vanilla bean extract
2 tbsp whole milk
For the filling/decor
125g (4½oz) unsalted butter,
softened
225g (8oz) icing sugar
25g (1oz) cocoa powder
1-3 tbsp whole milk (if needed)
150g (5½oz) melted milk chocolate
sprinkles1 For the cake: Preheat the oven to
180°C/Gas Mark 4 and lightly grease a
silicone giant doughnut mould.
2 In a stand mixer, with the scraper/
paddle attachment, beat together the
butter and sugar until light and fluffy. Add
the eggs, flour and vanilla and beat again
briefly until a soft cake batter forms.
Loosen the mixture slightly with milk.
3 Divide the mixture between the two
halves of the mould and smooth it over.
Bake for 25 minutes until the cake isNeapolitan cake
MAKES A 20CM (8IN) CAKE
For the cake
400g (14oz) unsalted butter/Stork
400g (14oz) caster sugar
8 medium free-range eggs
400g (14oz) self-raising flour
100g (3½oz) dark chocolate, melted
50g (1¾oz) strawberry coulis
pink food colouring
1 tsp vanilla extract
For the buttercream
300g (10½oz) unsalted butter, at
room temperature
600g (1lb 4oz) icing sugar
50g (1¾oz) melted chocolate
25g (1oz) strawberry coulis
pink food colouring
1 tsp vanilla extract
To de c orate
fresh strawberries
pieces of chocolate
For the cake
1 Preheat the oven to 180°C/Gas Mark
4 and line three 20cm (8in) round cake
tins with parchment paper.
2 In a bowl/stand mixer, add the butter/
Stork and sugar, then beat until fluffy.
3 Add the eggs and flour, then beat
again. Split the mixture into three bowls;
it will be about 525g (1lb 1oz) in each
bowl to make sure its even.
4 Add some cooled melted chocolate to
one, and mix. Add the coulis and pink food
colouring to the other, then mix. Finally
add the vanilla to the last one and mix.
5 Pour each mix into its own tin, then
bake in the oven for 25-30 minutes, or
until baked. A skewer inserted into the
centre should come out clean!For the buttercream
1 Beat the unsalted butter (please don’t
use anything else other than unsalted
butter) in a bowl until smooth.
2 Add the icing sugar and beat again. If
the butter was really supple and smooth
before adding, this icing sugar should go
in easily.
3 Split the mixture between three
bowls, then add the cooled melted
chocolate to one, the coulis and pink
food colouring to another, and the vanilla
to the final and beat again till smooth!To de c orate
1 Put each buttercream into a piping
bag in whatever order you like, but I didgolden and springs back when pressed. A
skewer should also come out clean when
inserted into the centre. Leave the cakes
to cool fully in the moulds (I recommend
placing them onto a wired tray/the bake
shelf, as you want the heat to get to the
middle of the cakes).
4 For the buttercream: Beat the butter
with an electric mixer until it is smooth
and loose, then beat in the icing sugar
gradually. Add the cocoa powder and the
milk and beat again until smooth and
fluffy. Turn one of the cakes out of the
mould (so that if you sandwiched them
together, the bigger sides are in the
middle), then pipe/slather the buttercream
onto it. Turn the other cake onto the top of
that one to make a giant doughnut shape.
5 Melt the chocolate and cover the top
of the cake, then add sprinkles. Leave
the chocolate to set, then enjoy!the chocolate layer followed by the
chocolate buttercream, then the
strawberr y layer followed by the
strawberry buttercream, then the vanilla
layer followed by the vanilla buttercream
on top!
2 With each layer, I just blobbed it on as
you can see. Once each layer has been
added, you can use the leftover
buttercream to add some extra height
and decoration to the cake.
3 Decorate with fresh strawberries and
pieces of chocolate.By Jane's Patisserie
(www.janespatisserie.com)PART Y CAKES