This year’s Christmas spread is a round up of my favourite flavours!
For starters and not featured individually, we have the Christmas wreath fruit cake bundt. X’mas spiced date & ginger cake. Dark chocolate, peppermint & toasted marshmallow cake. Hazelnut, dark chocolate & salted caramel tart. And my all-time favourite enchanted cottage bundt in either earl grey, dark chocolate or banana caramel. Can’t wait for the feast to begin!
Absolutely in love with the combination of earl grey and tangy, citrusy lemon curd. Specks of earl grey throughout the cake sponge and cream with lemon curd sandwiched between the layers, adorned with a ring of blueberries, figs, some foliage and a little gold dust.
I absolutely adore a good ol’ strawberry shortcake. Genoise sponge, (unstabilized) whipped cream and fresh strawberries. The recipe that I’ve posted below uses a different technique which I honestly feel is much more stable and easier than whisking a bowl over a bain marie to thicken the whole eggs. This recipe requires you to separate your eggs, make a meringue, then fold in the yolks. It does however, yield a slightly denser cake, but I actually prefer it this way!
1. Preheat oven to 170C (traditional/convection oven) or 150C fan-forced. Line a 6″ tin with a removable base with parchment. *DO NOT BUTTER/OIL SIDES OF CAKE PAN
2. Melt butter and milk then add in vanilla and keep aside.
3.Place egg whites in a bowl of a standing mixer or a large bowl if using a hand mixer. Start making the meringue by whisking egg whites until foamy and streaming in sugar tablespoon by tablespoon making sure that the sugar has been melted into the meringue. Feel it between your fingers, if it’s grainy, your sugar has not melted. The meringue should be glossy, shiny and white and at semi-stiff peaks.
4. Stir egg yolks and gently pour over whites and fold until just combined.
5. Sieve cake flour over egg mixture and fold gently until no flour pockets are visible.
6. Stir milk mixture and pour into egg+flour mixture and fold gently.
7. Pour cake batter into cake tin and tap the tin on the table to remove larger air bubbles for even baking.
8. Place cake tin in center rack and back for about 22-28 minutes. Check at 22 minutes. Poke the cake with a skewer to test the cake for doneness. Skewer should be clean.
9. Let it cool completely before removing from the tin.
10. When cooled, slice into half.
1. Ensure cream is very cold before whipping.
2. Place all the cream, sugar and vanilla into a bowl and whip until medium peaks.
1 Punnet of strawberries, halved, stems off, save 6-7 for top with their stems cut off.
1. Prepare a lazy susan or a cake turntable. Place a plate or 8″ cake board on the turntable.
2. Place first layer of cake on the cake board and brush the cake with the soaking syrup.
3. Spread cream on top of cake about 1cm thick.
4. Arrange strawberry halves on top leaving about a 1cm gap at the edge. Spread some more cream on top to make sure that the top layer does not slide off.
5. Continue to frost the rest of the cake.
6. Place the rest of the strawberries on top and dust with snow powder.
7. Chill for about 4 hours before serving.
8. Cake can last for up to 2 days in a very cold fridge.