The rest of the cakes at cake club were very colourful, everyone had done a really good job of interpreting the theme. Katy made a purple ombre cake which was absolutely stunning, the cake was almond with a passionfruit filling and was very delicious. A green mint chocolate 'After Eight' cake from Fi and Clara was refreshing with a good minty flavour in the sponge and the icing. There were two velvet cakes, a black velvet from Lisa who blogs at United Cakedom (she has more photos of all these cakes too) and also a red velvet cake from Clare, difficult to choose which was the best! Louise our organiser picked brown as her colour and instead of making a chocolate cake she baked a brown butter cake with frangelico frosting. Very different and very nice, something I will have to try one day. There was also a chocolate orange cake from Siobhan which looked lovely but sadly I don't like chocolate orange as a flavour combination so I can't tell you what it tasted like, everyone else seemed to enjoy it though. Finally for pink there was a raspberry Neapolitan cake made by Becki which was huge, sadly I didn't get to try a piece as I was too full by the time I'd tried all of the others. I did take a piece home but when I went to went to taste it the next day, my boyfriend had pretty much scoffed the lot, so the verdict from him was delicious.
|Bottom right is the Neapolitan that I didn't get to try and the rest of my cakey haul :)|
Ingredients - adapted from 'Sweet Treats & Puds' by Mary Berry
For the sponge:
4 large eggs
100g caster sugar
finely grated zest of 1 lemon
100g self raising flour
4 tbsp good quality lemon curd
100g unsalted butter
200g icing sugar
juice of 1 lemon
yellow food colouring - I used Sugar Flair paste in bitter lemon
yellow sprinkles - optional
- Preheat the oven to 220C and line a 33 x 23cm Swiss roll tin with non-stick greaseproof paper.
- Use an electric hand whisk on high speed to beat together the eggs, sugar and lemon zest in large bowl until pale and frothy. This will take around 5 minutes and the mixture should leave a slight trail when the beaters are lifted.
- Sift the flour into the bowl and gently fold it in making sure it is all incorporated. Pour the mixture onto the prepared tray and spread into the corners making sure it is level. Bake for 10 minutes or until golden brown.
- When the cake is ready remove it from the oven and allow to cool for a minute before inverting the cake onto a clean piece of greaseproof paper, trimming the ends and making a score mark about 1 inch in from one of the short ends, next carefully roll it up in the paper, this makes it easier to roll and fill later. Leave the cake to cool then gently unroll it and spread over the lemon curd evenly before rolling up again and placing on a serving plate.
- Make the buttercream by beating the butter until soft and fluffy, gradually beat in the icing sugar and the lemon juice until you have a smooth icing. Add a little food colouring to give a lemony yellow colour and mix well. Spread the buttercream over the cake using a palette knife and finish with sprinkles if using.
I'm linking this up with Bake Fest which is a monthly link up for vegetarian/vegan baked or broiled dishes.