Love baking? Up for a challenge? If so, our competition is right up your street!
Every week for the next two months we’re going to be asking you to bake us a cake, and our two favourites each week will win a spot prize up to the value of £20!*
We’ll announce a different theme every 7 days – this time it’s a Charlotte cake to celebrate the arrival of the new Royal, Princess Charlotte!
Now, we know that a Charlotte cake isn’t the simplest recipe you’ll have come across, but it wouldn’t be a challenge if it was easy, would it? So, to help you out, we’ve included a recipe from Pastry Affair further down the page – but don’t worry, we’re not necessarily looking for a masterpiece!
In fact, if your attempt goes well, we want to see it, or if it’s a disaster, we still want to see it – both wonders and blunders will be in with a chance of winning.
Once you’ve baked your cake, upload it to either our Twitter or Facebook page, with the hashtag #cakewonder or #cakeblunder, depending on how successful it is and we’ll announce the winners on our Facebook and Twitter pages each week.
So, now you know how to enter, here’s this week’s recipe:
For the vanilla cake layers:
57g unsalted butter (room temperature)
169g granulated sugar
2 large eggs
59ml vegetable oil
2 tsp vanilla extract
175g plain flour
1 ½ tsp baking powder
1 ½ tsp baking soda
½ teaspoon salt
For the strawberry mousse:
1 punnet fresh strawberries
1 large egg white
60g granulated sugar
Pinch of salt
For the whipped cream icing:
240ml whipping cream
1 tbsp icing sugar
1 tsp vanilla extract
24-30 ladyfinger biscuits
450g fresh strawberries
And here’s how to make it:
First off, preheat your oven to 180°C or gas mark 4. Then grease two 7-inch cake tins and set aside.
In a big mixing bowl, cream the butter and sugar together until light and fluffy. Then add one egg and beat in, before adding the other egg. Beat in the vegetable oil and the vanilla extract until combined. Gradually add the flour, baking powder, baking soda and salt. Mix in the milk until the whole batter is smooth.
Divide the mixture between your cake tins and bake for 35-40 minutes, then remove from the oven and allow to cool before removing them from their tins.
Now for the mousse – in a blender or food processor, blend up your strawberries until smooth. Then, in a mixing bowl beat the egg white until nice and foamy. Add the sugar and salt a little at a time and continue to beat until you get soft peaks. Add in the strawberries and continue to beat until you get stiff peaks. Pop it in the fridge to chill until you’re ready to put your cake together.
Next, whip together all your ingredients for the cream icing until you get soft peaks and pop this in the fridge till you’re ready to assemble the cake.
To assemble, grab a nice plate and place one of your vanilla sponges on it. Then cut a handful of your strawberries up and scatter over your cake. Spoon on some of the chilled mousse and place the cake in the freezer for 20 mins to stiffen the filling.
Place the next layer of sponge on top and then cover the whole thing with the whipped cream icing. Press the lady fingers to the outside of the cake and dot the top with the remaining strawberries. You can then store it in the fridge until you’re ready to serve.
If the Charlotte cake doesn’t tickle your fancy, keep your eyes peeled for our next cake-baking challenge, when we’ll be handing out 2 more spot prizes!
Or why not enter Ocean’s Cake-Off competition to be in with a chance of winning a KitchenAid mixer and goody bag! Find out more here.