Cowboy stoat cake

Tags: birthday, cake, sponge, picture
Created: 2016/08/05
Edited: 2017/08/26
Stoat icing is lighter than buttercream and more resilient than whipped cream.
. 21 steps
stoat icing
230g unsalted butter softened   beat 5 minutes or until light and fluffy
120g caster sugar
40g flour whisk, heat to a simmer, stirring frequently until it is very thick and almost pudding-like pour into a bowl, cover the surface with plastic wrap to prevent a skin from forming, and leave until completely cool   beat in a little at a time, until the mixture is light and fluffy and resembles whipped cream
235ml milk
1 teaspoon vanilla extract whisk in
pinch salt
buttermilk cake
225g unsalted butter softened   beat until light and fluffy Divide batter in two cake tins 20cm diameter, lined with greased baking parchment. Bake in moderate oven 30 minutes or until a skewer inserted into the middle comes out clean. Cool 10 minutes in the cake tins, then turn onto a wire rack and peel off the parchment and cool completely.
250g caster sugar
1 tablespoon vanilla extract   beat in a little at a time, combining thoroughly before adding more
5 large egg whites
325g plain flour mix   mix in dry ingredients and buttermilk alternately in three lots
25g cornflour
1 1/2 tablespoons baking powder
250ml buttermilk
chocolate cake
175g unsalted butter softened   beat until light and fluffy Divide batter in two cake tins 20cm diameter, lined with baking parchment. Bake in moderate oven 1 hour or until a skewer inserted into the middle comes out clean. Cool 10 minutes in the cake tins, then turn onto a wire rack and peel off the parchment and cool completely.
250g caster sugar
3 large eggs beaten   beat in a little at a time, beating well between each addition
75g self-raising flour sift   fold in flour mixture and cheese alternately in two lots, and mix until smooth
200g plain flour
1 teaspoon bicarbonate of soda
75g cocoa
200ml sour cream at room temperature, mix until smooth
50g cream cheese
I used kefir instead of buttermilk and sour cream, and it was nice and tangy. I used rhubarb jam for the filling.
The buttermilk cake was perfect here, but the chocolate cake was too dense.