Feather cake with creamy filling

Recipe from: 4/8/1993 12:00:00 AM
Ingredients 22
Servings 0
Time +/- 30 min

Ingredients

  • CAKE
  • 150
    ml
    milk
  • 80
    ml
    butter
  • 240
    g
    cake flour
  • 40
    g
    cocoa
  • pinch salt
  • 10
    ml
    baking powder
  • 4
    extra-large eggs
  • 280
    g
    sugar
  • 10
    ml
    vanilla essence
  • FILLING
  • 250
    ml
    cream, chilled
  • 75
    ml
    chopped nuts
  • 75
    ml
    chopped glacé cherries
  • 75
    ml
    chopped ginger preserve
  • 75
    ml
    chopped green fig preserve
  • 30
    ml
    ginger syrup
  • DECORATION
  • 125
    ml
    cream, chilled
  • extra green figs
  • extra glacé cherries
  • extra chopped nuts
 

Method

+/- 20 min
 
Preheat the oven to 200 ºC (400 ºF). Grease two 22 cm cake tins with margarine. Bring the milk and butter to the boil, stirring until the butter has melted. Set aside. Sift the cake flour, cocoa, salt and baking powder together. Set aside. Beat the eggs until light and gradually add sugar, beating until the sugar has dissolved. Add vanilla essence. Add dry ingredients to butter mixture and blend. Add milk mixture and beat for about 1 minute with a beater. Turn batter into two prepared tins and bake for about 20 minutes or until a testing skewer comes out clean when inserted into centre of the cakes. Turn the cakes out onto a wire rack to cool. Whip cream till stiff and add all the other filling ingredients. Cover top of one of the cake layers with the mixture and place other layer on top. Whip 125 ml cream until stiff and pipe cream rosettes around top edge of the cake. Thinly slice green figs and arrange in the centre, along with a few glacé cherries, if preferred. Sprinkle chopped nuts around the figs. Makes a large cake.
 

Read more on: starch  |  bake
 

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