Cherry sponge cake
Glacé cherries and candied angelica decorated every cake and gateaux in the 60s; it is very hard to find candied Angelica now so use jelly sweets or cake decorations instead. Baked on a Victoria sponge cake, you can guarantee everyone will want a slice of this retro cake at your party.
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Servings
14 people
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Serves
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Ingredients
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Method
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Step 1
Heat the oven to 180°C, 160°C fan, gas 4. Grease and Line 2x 20cm (8in) round sponge tins with baking parchment. Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and creamy; it should be pale in colour. Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles. Stir in the flour, baking powder and vanilla extract until smooth.
Step 2
Divide the mixture between the cake tins and bake for 25 –30 minutes until golden brown and just firm to the touch. Allow to cool on a wire rack then remove the paper.
Step 3
To make the butter cream place the butter in a bowl with 1-2 tsp boiling water, add the icing sugar and beat until smooth.
Step 4
When the cake is cooled, remove the paper and place on cake on a serving plate, flat side upwards, Spread with the jam and a little of the butter cream. Place the other cake on top. Spread the remaining butter cream all around the side of the cake.
Step 5
Place the sugar sprinkles on a plate or shallow bowl, then pick up the cake and roll the sides of the cake in the sprinkles. Place on a serving plate. Mix the fondant icing sugar with just enough water to make a thick icing that just pours. Spread it over the top of the cake to completely cover it, then decorate with cherries and jelly sweets. This cake will keep in a cake tin for up to 1 week.