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This is a handy celebration cake that's simple to make and can then be dressed in so many ways.
Ingredients:
For the cookie:
275g plain flour
135g light brown sugar
115g unsalted butter (melted)
55g caster sugar
1 egg
1 tbsp cornflour
1 tsp bicarbonate of soda
1 tsp vanilla extract
½ tsp salt
100g dark chocolate chips
100g white chocolate chips
For the buttercream:
150g icing sugar
70g unsalted butter (room temp)
½ tsp vanilla extract
Optional:
Sprinkles
Method:
Preheat oven to 170⁰C (fan), grease and line a 23cm round springform cake tin.
In a large bowl mix the flour, cornflour and bicarb of soda. In another large bowl, add the melted butter, caster and light brown sugar and whisk until everything is mixed and you have a smooth mixture. Add the egg and vanilla and whisk to again. Add the dry ingredients to the wet along with 85g of the white and 85g of the dark chocolate chips. Using a spatula or large spoon, combine all ingredients until a thick dough has formed.
Press this into the prepared tin, scatter the remaining chocolate chips over the top and place in the oven for 22-25 mins. The cookie will be done when the top feels firm and not wobbly. Take out the oven and allow to cool for a few mins before placing on a wire rack and allowing to cool completely.
Once fully cooled, make the buttercream by placing icing sugar, butter and vanilla in a large bowl and beating for a few mins until smooth and fluffy. Use a piping bag and nozzle to decorate as desired.
Gaby Van Clarke
Water is a source of life and vitality. As we age our bodies are less able to hold water so our skin sags, our bones become brittle, our hair drier, thinner and frizzy.
Introduced by Portuguese merchants in the 16th century, and adapted over time to suit Japanese tastes, this light bouncy sponge is considered a traditional Japanese speciality. More delicate and airy than a regular sponge cake, castella ( カステラ, kasutera) is famous for a fine and moist crumb.