If you’re anything like me and dread being served a piece of cake smothered in overly sweet icing then this is the perfect cake for you.
Naked cakes are covered in a small amount of butter icing on the outside, but the layers and fillings remain exposed. This gives the cake a very rustic but impressive look. It also means that it can be decorated however you like.
SERVES 8 – 10
225g unsalted butter, softened 225g self raising flour
1/2 tsp baking powder
1 tsp vanilla essence
225g caster sugar
4 medium eggs
2 tbsp milk
140g butter, softened
1 tbsp milk
280g icing sugar
Preheat the oven to 180° / gas mark 4. Grease and line 2 8inch Victoria sponge tins.
In a bowl beat together the caster sugar and butter until light in colour and smooth. Add the eggs one at a time, mixing into the butter mixture. Fold in the flour, baking powder, milk and vanilla until you have a smooth batter
Divide the mixture between the 2 tins and bake for 15-20 minutes until cooked
Leave to cool for 5 minutes before removing from the tins and placing on cooling racks. Once cool cut each sponge in half vertically, so you have 4 individual sponges.
Divide your filling into 3 and gently spread between the 4 layers of cake.
To make the butter icing place all of the ingredients in a bowl and mixt together until you have a smooth and pale icing. Cover the whole cake in a thin layer of butter icing. Decorate and enjoy.
FILLINGS AND DECORATIONS
Filling: Place 1 tbsp. of raspberry jam between each layer. Decoration: A selection of your favourite sweets and chocolate
PASSIONFRUIT AND MASCARPONE
Filling: Scoop out 4 passion fruits into a bowl. Add 250g mascarpone and 100g icing sugar and mix together.
Decoration: Cut 2 passion fruits in half and place on top of the cake.
Sponge: Add 25g cocoa powder to the cake mix
Filling: In a saucepan gently heat 300ml double cream until warm. Remove from the heat and mix in 150g milk chocolate and 150g of dark chocolate. Stir until you have a rich chocolate ganache. Leave to cool
Decoration: Roughly chop 100g white chocolate and sprinkle on top
LEMON AND RASPERRY
Sponge: Add the zest of 1 lemon to the cake mix Filling: 400g lemon curd
Decoration: 150g fresh raspberries, placed on top
We would love to hear how you got on with this month’s recipe.
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