Made this delicious sponge for my dad’s birthday cake to have something different from the norm. This was my first birthday cake and so thankfully it went down very well and was a 10/10 all round!
For the sponge
225g unsalted butter
225g golden caster sugar
4 medium sized eggs
1 tsp almond extract
zest of 1 orange
225g self raising flour
1 1/2 tsp of baking powder
2 tbsp skimmed milk
For the syrup
300 ml pimms
100g caster sugar
2 tbsp orange juice
For the cream
200g light mascarpone
100ml double cream
2 tbsp icing sugar
Zest of 1/2 orange
1 tbsp of juice
For the inside and the topping
400g strawberries, sliced downwards
Fresh mint leaves
1/2 cucumber (in ribbons)
Zest of half an orange
- Preheat oven to 160 fan, 180 conventional or gasmark 4
- Grease 2 8″ sandwich tins and line with greaseproof paper
- Whisk butter and caster sugar together until smooth
- Add the egg slowly whilst continuing to stir until the consistency is pale and fluffy.
- Add the almond extract and orange zest.
- Add the flour, baking powder and milk .
- Pour into sandwich tins.
- Bake for approx 25 minutes until golden.
- Whilst the cake is cooking, make the pimms syrup.
- Put the pimms, sugar and orange juice in a saucepan and warm on a low heat until the sugar has dissolved.
- Once dissolved, boil briskly for 15 minutes until syrupy then set aside to cool.
- Make the mascarpone cream – combine the mascarpone, icing sugar, orange zest and juice in a bowl and whisk until smooth.
- Put one layer of cake on the cake stand and drizzle with 2 tbsp of pimms syrup.
- Pipe the cream on the cake and decorate with strawberries.
- Add the top layer and pipe the remaining cream and add strawberries, mint and cucumber for decoration.
- Drizzle over the rest of the pimms syrup.
NB – to make the cucumber ribbons, use a sharp knife slice thinly down until you reach the core and then bend the cucumber into a ribbon shape.