Island Life Magazine Ltd February/March 2011 | Page 136

food

Island Life - February/March 2011

Valentine Cake
Sponge Ingredients
125g/4oz softened unsalted butter
125g/4oz caster sugar
125g/4oz sieved self raising flour
1/2 tsp baking powder
2 medium free range egg yolks
1 whole medium free range egg
1 tsp vanilla extract

Method
1. Put all the ingredients into a large
bowl and whisk with an electric hand
mixer for 2 minutes until light and fluffy
2. Divide the mixture between two 8"
loose bottomed cake tins, bases lined
with baking parchment

Meringue Ingredients
2 medium free range egg whites
125g/4oz caster sugar
Flaked almonds - optional

Method
1. Whisk egg whites in a grease free
bowl until white peaks form. 2. Add
half the sugar and whisk again, then
fold in remaining sugar. 3. Divide the
meringue between the two tins and
carefully spread over the cake mixture.
Sprinkle with flaked almonds if used.
136

The Green Coffee Shop, St Helens
Suitable for any special occasion, this delicious cake is a firm
favourite at The Green. Proprietor Debbie Hewitt shares the recipe

4. Bake at 160° for 25 - 30 minutes
until the cake has risen and the top is
golden. 5. Allow the cake to cool until
you can handle the tins then carefully
remove and place on a wire rack until
cold.

Filling Ingredients
300ml/ half pint double cream whipped
to soft peaks
1 small punnet raspberries
1 small punnet strawberries
1 small punnet blueberries
4 tbsp seedless raspberry jam
9 small mint leaves
Icing sugar to dust

for decoration. 3. Mix the jam briskly
with a fork until slightly runny and
spoon most of it over the fruit, don't
worry if it drips down the sides!
4. Carefully place the remaining sponge
on top, meringue side up. Using a
teaspoon or piping bag, dot 8 mounds
of cream evenly around the edge and
one in the centre of the cake. Dust
the top v