Gradated Lemon Layer Cake..

I experimented with gradated layers to make this lemon sponge cake a bit more interesting and although it did work, I'm not sure it was worth the extra faff for the overall effect (see pic below)! The homemade lemon curd was a really nice addition and it's worth making a little extra to enjoy with something other than cake. 

For the Sponge Layers:

6 Eggs
12oz/340g SR Flour

12oz/340g Caster Sugar

12oz/340g Softened Unsalted Butter

1 tbspn Baking Powder

3/8 tspn Yellow Food Gel (Meaning, 1/4 tspn and 1/8 tspn)

Rind of 3 Lemons

For the Lemon Curd:

Juice of 1 large lemon
1 Large Egg
2oz/56g Golden Caster Sugar

2oz/56g Butter, cut into small cubes

For the Lemon Buttercream:




Method...

You'll need to make the three sponge stages so that you can add the colour separately:

For the first layer...

2 Eggs

4oz/113g SR Flour

4oz/113g Caster Sugar

4oz/113g Softened Unsalted Butter

1/3 tbspn Baking Powder

Rind of 1 Lemon

Combine the ingredients above in the mixer and pour into a greased and lined circular tin and set to one side.

For the second layer...

2 Eggs

4oz/113g SR Flour

4oz/113g Caster Sugar

4oz/113g Softened Unsalted Butter

1/3 tbspn Baking Powder

Rind of 1 Lemon

1/8 tspn Yellow Food Gel

Combine the ingredients above in the mixer and pour into a greased and lined circular tin and set to one side.

For the third layer...

2 Eggs

4oz/113g SR Flour

4oz/113g Caster Sugar

4oz/113g Softened Unsalted Butter

1/3 tbspn Baking Powder

Rind of 1 Lemon

1/4 tspn Yellow Food Gel

Combine the ingredients above in the mixer and pour into a greased and lined circular tin, then place the tins into the oven and bake for 20-25 mins.

Remove and set aside to cool.

(If you only have two tins, make the mixture for the final layer whilst the first two are baking).

Whilst the sponges are baking, you can make the lemon curd:

Lightly whisk the egg in a small saucepan, the add that remaining ingredients and place over a medium heat. 

Whisk continuously for about 7-8 mins until the mixture thickens.

Lower the heat and allow to simmer, whilst continuing to mix.

Remove from heat and allow to cool.
Click here for the full recipe from Delia Online

Whilst the lemon curd is cooling, make the lemon buttercream:

Here's the finished product, hopefully you can make out the different coloured layers...

Raspberry & White Chocolate Ice Cream...

Probably the best ice-cream you'll ever eat!

I made this with a borrowed ice-cream maker, I think there are ways to do it without one but I don't think I'd have the patience for that! This is just really creamy and flavoursome and you can experiment with different flavour combinations too...

Ingredients:

225ml Whole Milk

175g Granulated Sugar

450ml Double Cream

100g Raspberries

Method:

**Before you start: Most ice-cream makers require you to place the barrel in the freezer 24 hours before use, make sure you do this, otherwise your ice-cream is liable to turn into milkshake!**

Pour the milk and sugar into a bowl and whisk until the sugar has dissolved.

Stir in the cream and vanilla and refrigerate for a couple of hours.

Turn the ice-cream maker on and pour the mixture into the freezer bowl, leaving it to thicken for 20-25 mins.

Toward the end of the freezing process, crush the raspberries and pour them into the mixture. 

Transfer the soft mix into and air tight container, top with some raspberries and chopped&grated white chocolate and freeze overnight.

Remove from freezer 20 mins before serving.

Watch this space for some different flavours..

'Fat-free' Blueberry & Almond Cake..

A very light sponge made without butter..so technically fat free!

Ingredients:

4 Eggs

100g Plain Flour

25g Ground Almonds

25g Flaked Almonds

125g Golden Caster Sugar

1 tspn Almond Extract

50g Blueberries

Method:

Whisk the eggs, almond extract and sugar together with an electric hand whisk (or electric mixer), for about 6-8 mins until light and fluffy.

Slowly sift in the plain flour, combined with the ground almonds and fold in with a large metal spoon.

Add the blueberries and pour into a greased and lined springform tin.

Sprinkle with the flaked almonds.

Bake in the oven at GM6 for 25-30 mins, dust with icing sugar and serve either hot, or cold.

(This cake won't keep for longer than 2-3 days because of the low-fat content so you'll have you to eat it up quickly!)

Swiss Roll...

A quick and easy summer pudding...

For the Sponge:

125 g Plain Flour

4 eggs

125 g caster sugar

2 tbsp warm water

1 tsp vanilla extract

For the filling:

6 tbsps of Raspberry or Strawberry Jam

Handful of Raspberries/Strawberries

225 ml Whipped Double Cream

Method:

Preheat the oven to 190C/GM 5. 

Line the base of a 25 x 38cm swiss roll tin with greaseproof paper and grease the sides with softened butter.

Whisk the eggs and caster sugar together in with an electric hand mixer or food mixer until light and fluffy, then add the water and vanilla extract (whisking should take about 6-8 mins)

Sift in the flour, about one-third at a time, and fold it into the mixture using a large metal spoon. 

Pour the mixture gently into the prepared swiss roll tin and bake in the oven for 12–15 minutes, or until the centre of the cake is slightly springy and the edges have shrunk away a little from the sides of the tin. 

Spread out a piece of greaseproof paper (slightly larger than the tin in size) on a work surface and sprinkle evenly with caster sugar (this stops the roll from sticking to the paper). Turn the Swiss roll tin onto the sugared greaseproof paper, then carefully remove the tin and greaseproof paper from the bottom of the cake. 

Place a slightly damp, clean tea towel over the cake and leave to cool for 30 minutes – this will prevent it drying out and cracking when you roll it. 

When the cake is cool, cut the edges with a sharp knife (this will make it look tidy when you roll it up), then score a line about 3cm from the inside edge of one of the long sides of the sponge.

Spread a layer of the raspberry jam, followed by the whipped cream leaving a 2 cm border around each edge of the sponge, then top with the berries.

Beginning with the scored edge of the sponge, roll up the Swiss roll away from you, pressing in tightly as you go. 

Sprinkle with caster sugar or dust with icing sugar to finish.

(Adapted from a Rachel Allen recipe: found here)