Friday, March 18, 2011
I was trawling through the pages of numerous fashion blogs yesterday for work when I came across Anna Dello Russo wearing an amazing cherry head band back in September 2010 and it reminded me of the cake that I made for Pola's bridal shower. It was a scrumptious Delia Smith recipe. I love Delia! For you over her in The States who don't know her, Delia is British institution, with numerous cooking and baking books and so many TV shows.
I have included her recipe below. I did make double the serving as I wanted to make a tall cake as there we lots of ladies to feed at the shower!
The fruits aren't really seasonal right now - but with the sun shining outside you'll have to forgive that summery feeling I have today!!
6 oz (175g) self raising flour
(I haven't been able to find self raising flour here in the US - so instead for 100g/each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt)
1 rounded teaspoon baking powder (this is not included with the above)
3 large eggs
6 oz caster sugar
6 oz butter at room temperature so it's very soft
1/2 teaspoon vanilla extract
8 oz (225g) raspberries
3-4 tablespoon of soft set raspberry jam
1 x 250g tub of mascarpone
1 x 200ml tub fromage frais
1 level tablespoon caster sugar
1 teaspoon vanilla extract
A little icing sugar
(That's what Delia said - I actually used some of the creamy filling then piled on the fruit)
Pre-heat the over to 170 degrees C
Take a very large mixing bow. Measure the flour and baking powder into a sieve and sift into a bowl, holding the sieve quite high to give the flour a good airing as it goes down. Now all you do is simply add all the other sponge ingredients to the bowl and, provided the butter is really soft, you just go in with an electric hand whisk and whisk everything together until you have a smooth, well-combined mixture. This will take 1 minute but, if you don't have an electric hand whisk, you can use a wooden spoon with a bit more effort.
What you now end up with is a mixture that drops easily off a spoon when you give it a tap on the side of the bowl. If it does seem a little too stiff, add 1-2 tablespoons of tap water and mix again.Now divide the mixture between the two tins, level it out and place on the centre shelf of the oven. It will take 30-35 minutes to cook – don't open the oven door until 30 minutes have elapsed.
To test if they are cooked or not, touch the centre lightly with your little finger; if it leaves no impression and springs back, the sponge is cooked.
Next, remove them from the oven then wait for about 5 minutes before turning them out on to a wire cooling rack. Carefully peel off the base papers, leave the sponges to get completely cold, then add the filling.
For the filling, combine the mascarpone and fromage frais in a bowl; a balloon whisk will amalgamate them quicker. Add the level tablespoon of sugar and one teaspoon of vanilla extract.
Now spread one tablespoon of jam over one of the sponge cakes, follow this with half the cream mixture then scatter the raspberries all over that. Now add the remaining cream mixture and drizzle it with the rest of the jam. Place the second sponge cake on top. Press very lightly to sandwich everything together, then lightly dust the cake with icing sugar before serving.
Enjoy the sunshine while it lasts! : )