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Easter special: Blackberry jam filled Vanilla cake decorated with Marzipan

Easter special: Blackberry jam filled Vanilla cake decorated with Marzipan

Happy Easter

Easter is the time of the year when cakes dominate our dining table. Be it a piece of chocolate cake for dessert or a nice piece of simnel cake with a hot cup of tea. Among the numerous flavours of cakes; The classic, Vanilla sponge cake wins the race every time. The simple cake that never fails to impress. This Easter, I choose Vanilla sponge cake,  Blackberry Jam filling, decorated with marzipan. Let’s see how it is made.

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Ingredients: Vanilla sponge cake

250g  self-raising flour

250g reduced fat butter (softened, not melted)

250g caster sugar

3 eggs (optional)

2tbsp milk

2tbsp hot water

3 drops of Vanilla extract

A pinch of salt

Cake batter

Method for baking the cake: 40 minutes 

Preheat the oven at 160c, gas mark 3.

Line the baking tins with parchment paper (if not, just grease the tins with butter).

Cream the butter with caster sugar. Whisk the mixture, until it is pale and fluffy.

Whisk the egg well with a fork and add it to the mixture.

Add 3 drops of Vanilla extract to the and mix well.

Gradually, add in the flour and fold into the smooth batter

Finally, add in the milk and salt to the batter, and fold the batter gently.

Batter should be in a drop consistency

Pour the batter into the cake tin (leaving, enough room for the cake to rise)

Bake for 20 to 25 minutes.

Once the cake is done, leave it to cool down in a wire rack. Meanwhile, get the jam and icing ready for decorations.

Variations for Eggless: Add buttermilk instead of egg. You will get nice a fluffy cake for sure. To avoid curdling, add milk at the last. As, milk and buttermilk could react.

 

 

Marzipan (Click here for recipe)

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Decorations

  1. Brush the cake with Blackberry jam.
  2. Jam acts as a gluing agent between cake and the icing.
  3. While the jam is still moist.
  4. Roll the marzipan into a round sheet of your desired thickness.
  5. Cover the cake with the marzipan sheet.
  6. Trim off the excess.
  7. Your cake base is ready.

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Marzipan is malleable by texture. Hence, easy to make any shape out of it. Add food colours of your choice to the marzipan; start making shapes and let your creativity kick in.
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