This was really nice though I thought the cake seemed a little too 'egg-y' for my liking. Next time I make this recipe I will do away with the Buttercream Filling and use whipped cream instead. I have to say the Chocolate Icing was delicious. I used quality Milk chocolate (instead of dark) and the result reminded me a lot of the icing you get on chocolate jam donuts here in Australia.
*Taken from Nigella Lawson's 'Feast' published 2004*
Ingredients
-for custard sponge-
200g plain flour
3 tbs custard powder
2 tsp baking powder
1/2 tsp bicarbonate of soda
4 eggs
225g soft butter
200g caster sugar
2-3 tbs milk
-for the Buttercream Filling-
125g icing sugar
4 tsp custard powder
75g soft unsalted butter
1 1/2 tsp boiling water
-for the Chocolate Icing-
60ml water
2 tbs golden syrup
125g caster sugar (or use 50g if using milk choc)
175g dark chocolate
Hundreds and Thousands
Method
-for the cake-
Make sure everything you need is at room temperature before you start. Preheat the oven to 180C and butter and line two 20cm sandwich tins.
Put all the ingredients except the milk, into a food processor. process to a smooth batter, and then add the milk a tablespoon at a time to make a soft dropping consistency. Divide between the two cake tins and bake for 20 minutes. The cakes will have risen and feel spookily puffy; this is because of the cornflour in the custard powder.
Let the tins sit on a cooling rack for 5 minutes and then turn them out on to the rack, peeling away the paper.
-for the Buttercream Filling-
Process the icing sugar and custard powder to get rid of any lumps, and then add the butter, processing again to make the buttercream come together. Feed the boiling water down the funnel with the motor running to make the filling easier to spread. Then sandwich the cooled sponges with the custardy buttercream.
-for the Chocolate Icing-
Combine the water, syrup and sugar in a saucepan, stirring to dissolve over a low heat. Let it come to the boil and then take it off the heat.
Break up the chocolate into small pieces if you are not using chocolate buttons, and then add to the pan, swirling it around to cover in the hot liquid. Leave to melt for a few minutes, and then whisk the icing to make it smooth and shiny. Pout over the buttercream filled cake, letting it drip down the sides, and then sprinkle generously with the hundreds and thousands before the icing sets.
*Taken from Nigella Lawson's 'Feast' published 2004*
Ingredients
-for custard sponge-
200g plain flour
3 tbs custard powder
2 tsp baking powder
1/2 tsp bicarbonate of soda
4 eggs
225g soft butter
200g caster sugar
2-3 tbs milk
-for the Buttercream Filling-
125g icing sugar
4 tsp custard powder
75g soft unsalted butter
1 1/2 tsp boiling water
-for the Chocolate Icing-
60ml water
2 tbs golden syrup
125g caster sugar (or use 50g if using milk choc)
175g dark chocolate
Hundreds and Thousands
Method
-for the cake-
Make sure everything you need is at room temperature before you start. Preheat the oven to 180C and butter and line two 20cm sandwich tins.
Put all the ingredients except the milk, into a food processor. process to a smooth batter, and then add the milk a tablespoon at a time to make a soft dropping consistency. Divide between the two cake tins and bake for 20 minutes. The cakes will have risen and feel spookily puffy; this is because of the cornflour in the custard powder.
Let the tins sit on a cooling rack for 5 minutes and then turn them out on to the rack, peeling away the paper.
-for the Buttercream Filling-
Process the icing sugar and custard powder to get rid of any lumps, and then add the butter, processing again to make the buttercream come together. Feed the boiling water down the funnel with the motor running to make the filling easier to spread. Then sandwich the cooled sponges with the custardy buttercream.
-for the Chocolate Icing-
Combine the water, syrup and sugar in a saucepan, stirring to dissolve over a low heat. Let it come to the boil and then take it off the heat.
Break up the chocolate into small pieces if you are not using chocolate buttons, and then add to the pan, swirling it around to cover in the hot liquid. Leave to melt for a few minutes, and then whisk the icing to make it smooth and shiny. Pout over the buttercream filled cake, letting it drip down the sides, and then sprinkle generously with the hundreds and thousands before the icing sets.
2 comments:
That looks fabulous! I have a copy of that recipe stashed in the Ugly Binder for 'one day'...
It looks awesome!
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