What, that Old Cream?! Cake

What, that Old Cream Cake?!

Bake along with Bernie!

INGREDIENCE

THE SPONGE

200g soft butter , plus extra for greasing
200g self-raising flour
1 tsp baking powder
200g golden caster sugar
4 eggs
2 tbsp milk
1½ tsp vanilla extract

THE FILLING

150ml double cream
50g golden caster sugar
½ tsp vanilla extract
100g strawberry raspberry conserve

GANACHE
150ml Double Cream
100g milk or dark chocolate chips (or broken up chocolate)

THIS IS HOW WE DO IT!

Heat oven to 180C/fan 160C/gas 4. Grease and base-line 2 x 20cm non-stick round sandwich tins with baking parchment, then lightly grease the parchment. Sift the flour and baking powder into a large bowl, then tip in all the other sponge ingredients. Using an electric whisk, beat everything together until smooth. Divide the mix between the cake tins, then bake for 20-25 mins until cooked and golden. When cool enough to handle, remove the cakes from the tins, then leave to cool completely on a rack. I usually leave it 30 mins to cool.

To make the filling, whip the cream with the caster sugar and vanilla until it holds its shape. Build the cake by spreading one sponge with jam and the other with cream. Sandwich the whole thing together.

Now we all need a top and this one’s Genache!

In a small sauce pan, bring double cream simmer over medium heat.

Place your chocolate chips - or broken pieces of chocolate into a small mixing bowl.
Pour hot cream over chocolate and let stand 1 to 2 minutes.
Stir with a rubber spatula until smooth.
Carefully and slowly pour ganache over cake, letting drip down sides.
Transfer cake to the refrigerator and let cool until set, for about 30 mins to 1 hour.

Now you have a What, that Old Cream Cake!

If I can do it you can!

Happy Baking!