10
buttery vanilla bean cake
beater
125g butter
1 vanilla bean pod
125g self raising flour
100g caster sugar
2 eggs
1 tbsp milk
Split the vanilla pod, and scrape out the seeds with a knife.
Grease two 18cm (7”) straight sided sandwich tins and line with greaseproof paper.
Preheat the oven to 180°C/350°F/gas 4. Put the butter, sugar and vanilla seeds in the
bowl, and beat on speed 2 for a few seconds. Add one of the eggs, mix well on speed 3,
then add half the flour. Repeat, adding eggs and flour, till all the ingredients are
combined and smooth in texture. Divide into the two tins and bake in the centre of the
oven for 20-25 minutes. Cool on a wire rack. Fill with butter cream or whipped cream
and jam.
sponge mixture (basic recipe)
beater
500g plain flour
250g soft butter or margarine
250g sugar
2 drops vanilla essence
4 eggs
1 tbsp baking powder
125ml milk
pinch of salt
Grease and line a deep 23cm (9”) round cake tin. Preheat the oven to 190°C/375°F/gas 5.
Put everything into the bowl, mix at speed 1 for 30 seconds, then at speed 3 for 3
minutes, till combined. Pour the mixture into the cake tin, and bake in the centre of the
oven for 50-60 minutes. Before removing the cake from the oven, test to see if it’s done.
Pierce the centre of the cake with a cocktail stick. If no mixture sticks to it, the cake is
cooked. Turn the cake on to a wire tray and allow to cool.
You may vary the basic recipe by adding 100g raisins, chopped nuts, or grated
chocolate.
walnut and ricotta cake
beater, then whisk
150g butter, softened
150g caster sugar
5 eggs, separated
grated rind of 1 lemon
150g ricotta cheese
50g plain flour
1 tsp vanilla extract
100g walnut pieces, chopped and toasted under the grill
topping
2 tbsp brandy
50g plain chocolate, grated
extra handful walnut pieces
Grease and line a deep 23cm (9”) round cake tin. Preheat the oven to 190°C/375°F/gas 5.
Fit the beater. Put the butter and half the sugar in the bowl and cream at speed 3 for a
few minutes, till light and fluffy. Add the egg yolks, lemon rind, cheese, flour and
walnuts, mix for a few seconds, till combined. Transfer to a large bowl, and set aside.
Clean the bowl, and fit the whisk.
Whisk the egg whites at speed 4 till fairly stiff, then turn to speed 3 and whisk in the
remaining sugar. Remove the bowl from the mixer. Using a large metal spoon, fold the
stiff egg whites into the cheese mixture. Pour into the baking tin and cook for 25-30
minutes till risen and firm. Remove from the oven and drizzle with the brandy Leave
the cake to cool in the tin. When cool, top with grated chocolate and walnuts.
