| 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 |