Fatless Sponge for a Celebration Cake with Butter Cream Icing
Fatless Sponge for a Celebration Cake with Butter Cream Icing (and lots of it!)
This recipe is ideal for building a wonderful cake and offers all sorts of possibilities for impressing your family and friends.
It is so easy to make.
You just need to use eggs, caster sugar, plain flour and a little butter
INGREDIENTS FOR THE SPONGE
8 medium eggs
250g caster sugar
250g plain flour
50g melted butter
Pre heat your conventional oven to 180c, and line two 22cm round cake tins with grease proof paper. If you are using an AGA your baking oven should be at 180c
Place the sugar and eggs into your mixing bowl and mix until the mixture is light and creamy and you can form a v shape in the mixture which will hold its shape for a few seconds.
Gently fold in the flour and melted butter until it is smooth and free from lumps. Do not mix too vigourously, be gentle and be sure to keep the air in the mix.
Divide the mix between the two tins and bake for between 20 -25 minutes or until the cake has risen and is springy to the touch.
Remove the fatless sponge from the oven and leave to cool on a wire cake rack
TO MAKE THE BUTTER CREAM
140g butter, softened
280g icing sugar
1-2 tbsp milk
1/4 tsp vanilla extract
few drops of food colouring (I used red and blue for two different cakes)
Beat the butter in a mixing bowl with a mixer. Add half of the sugar and beat until smooth. Add the remaining icing sugar and one tablespoon of the milk, beat in the remainder if necessary. Add the food colouring if you are using it, and mix until it is well combined.
When the cake is cooled, layer with the sponges (I cooked 4 and layered them up with the butter cream)
Smooth with a cake icing scraper to achieve smooth looking cakes. Decorate with flowers of your choice from the garden.
N.B. You can mix jam or nuts and fruit with the layers if you wish. Chocolate is good too!