November 4, 2013 by dgarnett2013
Birthday angel smartie cake: Gorgeous Cakes by Annie Bell – adapted by DG
- 8 medium egg whites
- 1/4 tsp sea salt
- 1 tsp cream of tartar
- 250g icing sugar, sifted
- 140g plain flour, sifted
- 500g mascarpone
- 200g raspberry jam
- 120g unsalted butter, softened
- 100g icing sugar, sifted
- 300g full-fat cream cheese
- 1 tsp vanilla extract
- several tubes of Smarties for decoration
Preheat the oven to 150 degrees C. You will need two 23cm cake tins.
Whisk the egg whites in a large bowl with the salt and cream of tartar until they are risen.
Sprinkle over the sugar, 2 tablespoons at a time, whisking well with each addition. Fold in the sifted flour in three goes.
Divide the mixture between 2 unbuttered 23cm cake tins (the cake needs to cling to the tin, to help rise) with removable bases. Bake for 35-40 mins or until lightly golden, springy and shrinking from the sides. Run a knife around the edge of the cakes and leave to cool.
Blend the mascarpone with the jam. Put the butter and icing sugar for the frosting in a food processor and blend until smooth and creamy. Transfer the buttercream to a large bowl and work in the cream cheese and vanilla extract.
Slit one of the sponges in half with a bread knife Slice the top off the other and cut the cake off its base to use what is left, i.e. the middle bit, as the middle layer.
Spread half the raspberry cream over one sponge, top with the middle layer, spread with the remaining raspberry cream, then top with the third sponge.
Smooth the frosting over the top and sides of the cake with a palette knife. Chill the cake and remove from the fridge 30 – 60 mins before serving. Decorate with Smarties near to the time of eating.
Made with Rose for Charlie’s 1st birthday. Celebrated at Hanham with Thomas & Christian.