Feather cake with creamy filling

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0 serving Prep: 30 mins, Cooking: 20 mins
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Starch

By Food24 November 03 2009
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Ingredients (20)

CAKE
150.00 ml milk
80.00 ml butter
240.00 g flour — cake
40.00 g cocoa powder
salt — pinch
10.00 ml Baking powder
4.00 eggs — extra-large
280.00 g sugar
10.00 ml vanilla — essence
FILLING
250.00 ml cream — fresh, chilled
75.00 ml mixed nuts — chopped
75.00 ml glacé cherries — chopped
75.00 ml ginger — preserve, chopped
75.00 ml figs — preserve, chopped
30.00 ml ginger — syrup
decoration — GROUPING
125.00 ml cream — fresh, chilled
figs — to serve
glacé cherries
nuts — chopped
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Method:

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.



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