Hey Guys,
I hope you're all doing well! Today’s bake is a sponge letter cake! I’ve been seeing these cakes everywhere at the minute, but I couldn’t find a recipe that seemed to work, so decided it might be useful to show you what I worked out! This delicate sponge, sandwiched with Italian buttercream worked so well, and especially when it was served cold, the layers stayed perfectly intact. Hope you enjoy this video, and remember to let me know if you try this yourselves!
Thank you for watching!
Eleanor x
Recipe:
1. Preheat the oven to 190°C/Fan 170°C/gas 4.
2. Line a large baking tin with baking paper and grease the sides to avoid sticking.
3. Cream together 200g butter and 200g caster sugar until light and fluffy.
4. Add in 2 eggs and 4 tbsps milk until the batter and mix until the batter is smooth.
5. Into the bowl, sieve 200g self-raising flour and 1tsp baking powder. Gently fold into the mixture. If mixture sticks to the spoon when dropped, add a little more milk until the batter falls smoothly.
6. Pour the mixture into the prepared tin and place into the oven for 20 minutes, until a skewer comes out clean.
7. Once removed from the oven, turn the cake onto a cooling rack and allow to cool - I placed it in the fridge for around 30 mins.
8. Once cool, turn the cake onto a board and cut out your letter using a bread knife.
9. Repeat steps 2-8 for your second cake layer.
10. Once you have your two letters, lay one onto a cake board, or plate which you would like to serve the cake on.
11. Pipe your icing onto the cake in small circles using a round piping tip - I used a 2cm tip. You can use whichever sort of buttercream you prefer - I used Italian.
12. Gently place the other letter on top of the icing and repeat the icing layer on top.
13. Decorate with fresh fruit, macarons, mint leaves, flowers, lemon curls, cake pops, or chocolate - whatever you would like really!
14. Keep fridged until serve to preserve the layers and make the cake easier to serve.
15. Enjoy!
