How did you get started with Added Sugar - was there a defining moment that led you to baking?
Entertaining weather is almost upon us - what are you baking for your guests this spring?
This spring is a fruity one, lots of zingy curds, fresh berries and juicy mangoes. One of my favourites that can use all of these and is great for entertaining in spring is a roulade. A simple, light sponge roll filled with freshly whipped cream and curd then topped off with fresh fruit. So easy to slice and serve and who doesn't love a swirl.
Our summer collection is filled with tropical fruit - do you have a favourite to work with?
Ohh it's hard to pick between mango and passionfruit. I love how well mango goes with cream and vanilla sponge but I also love a passionfruit curd and how it can cut through the richness of a cake. Passionfruit is also so beautiful and easily drizzled on any cake for decoration.
What’s in the pipeline for you?
Fruity Sponge Cake
For The Vanilla Sponge:
200g of caster sugar
60g of softened unsalted butter
40g of neutral tasting oil
200g of flour
1.5 tsp of baking powder
1/2 tsp of salt
130g plain yoghurt
1.5 tsp vanilla extract (Optional 1 tsp of cardamom to complete the seasonal cake)
For Brown Sugar Swiss Meringue Buttercream:
5 egg whites at room temperature
452g butter at room temperature
300g brown sugar
1 pinch salt
Pre heat oven to 160C .
Line a 6” (15cm) tin with baking paper.
Beat sugar, butter and oil together until light and fluffy.
Add eggs 1 at a time, making sure fully incorporated.
Scrape down the sides and add the rest of the ingredients then mix until just combined.
Use a spatula and mix by hand to ensure nothing is left behind.
Pour mixture into prepared tin and bake until a skewer comes out clean (30-40 mins).
For the Brown Sugar Swiss Meringue Buttercream, whip butter in a stand mixer until light and pale, transfer to another bowl and set aside.
Wash and dry the stand mixer bowl ready for meringue mix.
Add egg whites, brown sugar and salt in a bowl and whisk until combined.
Place the bowl over a pan of simmering water.
Whisk the egg whites continuously over the heat until it reaches a temperature of 75ºC or until you can’t feel any sugar granules between your fingers.
Pour the meringue mix into the clean stand mixer bowl making sure not to get any water condensation in the mix and then with a whisk attachment, whisk until it comes to room temperature.
Once the mix has cooled to room temp, start adding the whipped butter, 1 tablespoon at a time.
When all the butter is in the meringue mix make sure to scrape down the sides and bottom of the bowl so that the butter and meringue mix are fully incorporated.
When using the butter cream, whip by hand with a spatula to remove any air bubbles.
When the cake is cooled, slice into 3 even layers.
Place bottom layer on cake board or plate and pipe a ring of buttercream around the top edge of the layer.
Fill the ring with your choice or curd or jam, if using fresh fruit, fill the ring with a layer of buttercream as well.
Repeat with the second layer and then place last layer on top.
Let the cake set in the fridge until the icing is hard and then using an off set spatula, cover the cake in the buttercream.
Decorate with piping or fresh fruit or even a mix of both :)