Moist Yellow Cake and Glossy Frosting

If I am making a simple plain celebration cake, I like to make an American style Yellow cake recipe. The ratio of ingredients is different from Victoria or Madeira, making it absolutely, deliciously moist, with a lovely texture and flavour.

I also find too much butter icing can be sickly and overpoweringly rich. On the other hand, a Frosting is easy to make, as light as a feather, easy to apply and as it sets, turns all slightly marshmallowy [is that a word?].

The cake pictured was a small, very simple birthday cake I made for my daughter last month.

I used 2 x 7 inch sponge tins, the bases lined.  Which easily cut into about 10 slices. Pre heat your fan oven to 160C.

6 oz butter 

8 oz caster sugar

1 teaspoonful vanilla extract or bean paste

3 large eggs

2 level teaspoonfuls baking powder

pinch salt

9 oz plain flour

1 oz ground almonds

4-5 oz buttermilk to mix

The creaming method. Cream the fat and sugar until really pale and fluffy, add the eggs one at a time, beating well between each addition. Tip in the remaining dry ingredients a little at a time along with some buttermilk until you have a nice soft dropping consistency, making sure it is well mixed and evenly combined.

Tip into your two prepared tins. [you know I am a saddo and use a scales to make sure it is divided equally!] and bake for approx 35-40 mins until nicely coloured and firm to the touch.

Cool in the tins for a few minutes then continue to cool on a wire rack. In the mean time…….

The Glossy Frosting

The quality below makes more than enough to cover the top and sides of the cake plus some in the middle too if you wish. It is so easy.

In a glass bowl place:

12 oz caster sugar

2 large egg whites

a teaspoonful vanilla extract

5 tablespoonfuls cold water

⅓ teaspoonful cream of tartar

Place this bowl over a pan of simmering water and whisk for 5-6 mins. That’s it. Let it cool for a while.

As you can see I cut each sponge half, in half and used my fave - seedless raspberry jam. Spread over the frosting and decorate with a few fresh raspberries. Quick, easy, moist and so full of flavour. 

Notes. You can flavour your frosting in many other ways. Cut out some of the water and replace with lemon juice. Or Camp coffee. Whatever. The best cake.