The Pink Whisk Brilliant Baking Step-by-Step Cake Making (17 page)
Read The Pink Whisk Brilliant Baking Step-by-Step Cake Making Online
Authors: Ruth Clemens
20 Gather together the overhanging cling film from around the bowl pulling it over the cake circles tightly all the way around to seal in the cake. Flip the bowl over onto a plate to invert it and place in the fridge to chill for a minimum of 4 hours but ideally overnight.
21 Once chilled, turn the bombe over again and peel away the cling film. Invert onto a serving plate and carefully remove the bowl. Unwrap the clingfilm and discard. Use the remaining custard cream to coat the outside of the entire cake, using a palette knife to smooth. For decoration add a double layer of mini white chocolate cigarillos around the base and top with some white and pink chocolate curls. Chill until you’re ready to serve. After all that hard work you deserve a great big slice!
Banoffee Bombe
You can’t go wrong with a banoffee filling in this bombe cake!
Makes one bombe cake
Prep: 1 hour, plus chilling at least 4 hours ideally overnight
Bake: 8–10 minutes
Oven: 210°c (fan)/230°c/450°F/Gas Mark 8
Ingredients
Cake
5 whole eggs, large
185g (6
1
⁄
2
oz) ground almonds
185g (6
1
⁄
2
oz) icing (confectioners) sugar, sifted
40g (1
1
⁄
2
oz) butter, melted and cooled
50g (1
3
⁄
4
oz) plain (all-purpose) flour, sifted
5 egg whites
25g (1oz) caster (superfine) sugar
Vanilla Cream
300ml (10fl oz) double (heavy) cream
1 tsp vanilla bean paste
30g (1oz) icing (confectioners) sugar
Equipment
Electric stand or hand mixer
Two 30 × 35cm (12 × 14in) baking trays 1cm (
1
⁄
2
in) deep
Small, medium and large pans
Cling film (plastic wrap)
1 litre (20fl oz) Pyrex glass bowl,
15cm (6in) pastry cutter
1 Make the sheets of Joconde sponge and the vanilla cream following the directions in the Rhubarb & Custard Bombe.
2 When it comes to the assembly, first add a quarter of the vanilla cream, followed by a quarter of the caramel. Slice and layer the 2 medium bananas on top of the caramel. Add another quarter of the caramel and finish with a further quarter of the vanilla cream.
3 Cover the filling with two 15cm (6in) circles of sponge, sandwiching the two together with a thin layer of caramel. Wrap well with cling film and set base down on a plate, chill in the fridge for a minimum of 4 hours, ideally overnight.
4 Whip together the remaining vanilla mousse and the caramel, transfer to a bowl and reserve for later.
5 Once chilled turn out the cake bombe onto a serving plate and remove the cling film. Coat the outside completely with the caramel/vanilla cream using a palette knife to smooth. Add a double layer of mini chocolate cigarillos around the base of the bombe. Dust with cocoa powder and add 3 slices of banana and 2 cigarillos to the top. Serve.
Melting Method
Melting method cakes are probably the quickest to make and take minimum effort: butter and sugars are melted together gently in a pan whilst the dry ingredients are mixed together separately. The finished cake mixture is more batter-like than other cakes and can be poured straight from the bowl into the tin for baking. And the results are deliciously moist!
Golden Syrup Loaf Cake
A gorgeous soft squishy golden syrup cake and as a bonus it’s egg-free – perfect for those with allergies or for when you want to bake but are all out of eggs. It might be an impossible task but if you can save the eating till a day after baking the crust goes soft and squidgy too.
Makes one 900g (2lb) loaf cake
Prep: 15 minutes
Bake: 40 minutes
Oven: 160°c (fan)/180°c /350°F/Gas Mark 4
Ingredients
Cake
75g (2
3
⁄
4
oz) butter
50g (1
3
⁄
4
oz) caster (superfine) sugar
150g (5
1
⁄
2
oz) golden (corn) syrup
100ml (3
1
⁄
2
fl oz) boiling water
200g (7oz) plain (all-purpose) flour
1
⁄
2
tsp baking powder
1
⁄
2
tsp bicarbonate of soda
Equipment
900g (2lb) loaf tin (pan), 18.5 × 11.5cm (7 × 4
1
⁄
2
in)
Medium pan
1 Preheat the oven to 160°C (fan)/180°C/350°F/Gas Mark 4. Line the tin with baking paper. Place the flour, bicarbonate of soda and baking powder in a large bowl. Use a whisk to lightly mix them together – distributing the raising agents evenly.
2 Weigh out the butter, sugar, syrup and boiling water and place them all in a medium sized pan. Heat over a gentle heat stirring occasionally until the butter and sugar have both melted and the mixture is evenly combined.
TIP
Carefully weighing the butter, sugar, syrup and water directly into the pan will save on the washing up! 100ml (3
1
⁄
2
fl oz) of water will weigh 100g (3
1
⁄
2
oz).
3 Remove from the heat and pour over the flour and raising agents.
4 Whisk together, working out the lumps until it’s all nice and even.
