Confetti cake

Confetti cake

dessert recipes | 12

This recipe makes one cake, but you can always do as we did for our big five-oh and make two! Hire number cake tins from local party or catering shops we found ours at la-cuisiniere.co.uk.

1.Preheat your oven to 180C/gas 4 and grease and line a 4-litre cake tin. Sift the flour and icing sugar into a bowl and set aside.
2. In the bowl of a free-standing mixer, whisk the egg whites to soft peaks. With the mixer still running, add the caster sugar, cream of tartar, vanilla and ⅛ teaspoon of salt and whisk to stiff, glossy peaks.
3. Sift the flour and icing sugar again, fold it into the egg whites with a metal spoon, then mix in the lemon zest.
4. Spoon the mixture into your tin (it should be about two-thirds full),
tap it gently on your work surface to knock out any air pockets and smooth it level. Bake it for 3540 minutes, until risen and a skewer inserted into the centre comes out clean.
5. Leave the cake to cool in the tin for 20 minutes, then carefully turn it out onto a wire rack to cool completely.
6. Make a buttercream icing by beating the icing sugar and butter in a free-standing mixer for 45 minutes, until pale, then mix in the
milk. Use it to cover the cake, then finish with hundreds and thousands.

 

Recipe Georgina Hayden
Photo Emma Lee


from Issue 50

ingredients

Butter, for greasing
115g plain flour
140g icing sugar
8 large egg whites
150g caster sugar
1 tsp cream of tartar
1 tsp vanilla extract
Finely grated zest of 1 lemon
200 icing sugar
100g butter, at room temperature
A splash of milk
Hundred and thousands, to decorate

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