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This lovely jam and cream-filled sponge, was entered in the 2015 Queen Bake Off Series competition – a wonderful way to add a special touch to a simple recipe.
Method
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Step 1
Preheat oven to 160°C (fan forced). Butter and flour a round cake tin.
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Step 2
Beat eggs and water until bubbly and light in colour. Add flour, a bit at a time, until combined, then beat the mixture on a high speed for 10 minutes – it will triple in size and become really thick. Add vanilla extract (or you could add lemon or orange zest or any one of the Queen essences)
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Step 3
Pour mixture into prepared cake tin and bake for 20-30 mins, until an inserted skewer comes out clean. Allow cake to cool for 10 minutes in the tin, then transfer to a cooling rack to cool completely. Cut into a heart shape with a printed template and then carefully cut in half lengthways.
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Step 4
Beat cream and icing sugar until soft peaks form. Sandwich between cake layers, topped with jam.
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Step 5
Roll Red Ready-to-Roll Icing out until 3-4mm thick. Use the heart template to cut a heart and place on top of cake using a little jam. Decorate with a little yellow bee and use Queen Writing Icing pens to write a message on the heart. Serve immediately.
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