Thursday, November 19, 2015

Sparkling Cider Pound Cake

1/2 c. butter, softened
1/4 c. shortening
1 1/2 c. sugar
2 eggs
1/4 tsp. salt
1/4 tsp. baking powder
1 1/2 c. flour
3/4 c. Martinelli's sparkling apple cider, divided
1 1/2 c. powdered sugar

Preheat oven to 325 F.

Grease and flour a loaf pan. Set aside.

In a large bowl, cream the butter, shortening, and sugar together.

Beat in the eggs one at a time.

In a medium bowl, combine the salt, baking powder, and flour. Stir to evenly combine. Add alternately with 1/2 c. sparkling cider to the butter mixture, and beat until well incorporated.

Pour into the prepared loaf pan.

Bake for 55-65 minutes or until a toothpick inserted in the middle comes out clean. Let cool in the pan for 5-10 minutes before transferring to a cooling rack.

While the cake is cooling, make a glaze.

In a medium bowl, whisk 1/4 c. sparkling cider and the powdered sugar together until smooth. Pour over the cooled cake. Enjoy!

This cake did not last long enough for me to get any pictures.

Here's a link to the recipe I used: http://www.chef-in-training.com/2012/08/sparkling-cider-pound-cake-with-sparkling-cider-glaze/


Wednesday, November 11, 2015

Victoria Sponge Cake

Cake:
shortening for greasing 
1 c. self-rising flour
1 tsp. baking powder
14 Tbsp. butter, softened
1 c. caster sugar
4 eggs
2 Tbsp. milk

Filling:
1/2 c. + 2 Tbsp. heavy cream
1/4 c. caster sugar
1/2 tsp. vanilla
1/2 c. raspberry or strawberry preserves
icing sugar

Preheat oven to 350 F.

Grease and line two 20 cm round cake tins with parchment paper. Grease the paper too.

To make the cake: In a large bowl, combine the flour and baking powder. Whisk in all other ingredients, adding in the eggs one at a time.

Divide the batter between the tins.

Bake 20-25 minutes until the center is cooked through.

Cool 5-10 minutes in the tins before removing to a cooling rack. The cake needs to cool completely.

To make the filling: Whip the cream, sugar, and vanilla together in a medium sized bowl until firm peaks form.

Spread the jam on one side of one of the cakes. Spread the cream on top of the jam. Sandwich the other cake on top of the jam and cream.

Dust with icing sugar.

Here's a link to the recipe I used: http://www.bbcgoodfood.com/recipes/6603/classic-sponge-sandwich