Layer Cake is a modern British recipe for a classic cake made from three layers of white sponge cake sandwiched with apricot jam and served spread with white vanilla icing decorated with candied nuts, wafer daisies and dragee balls. The full recipe is presented here and I hope you enjoy this classic British version of: Layer Cake.
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Layer Cake: A British recipe for a cake made from three layers of white sponge cake sandwiched with apricot jam and served spread with white vanilla icing decorated with candied nuts, wafer daisies and dragee balls.
Ingredients:
For the Cake:
125g butter
175g caster sugar
3 medium eggs
250g plain flour
1 tsp baking powder
150ml milk
For the Filling and Topping:
250g apricot jam
125g icing sugar
a few drops of vanilla extract
decorations of your choice (candied nuts, wafer daisies, dragée balls, etc)
Method:
Cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating thoroughly to combine after each addition.
Sift over the flour and baking powder then stir to combine, gradually adding the milk to form a smooth, light, mixture. Divide the batter between thee 22cm diameter sandwich tins that have been buttered and lined on their bases with greaseproof (waxed) paper.
Spread the batter evenly in the tins then transfer to an oven pre-heated to 180°C and bake for about 30 minutes, or until a skewer inserted into the centre emerges cleanly. Allow to cool in the tins for 5 minutes then turn out onto a wire rack to cool completely.
Warm the jam in a saucepan, then add 1 tbsp water before spreading it over the tops of the two bottom cake layers. Now sandwich the three cakes together, setting them on a serving plate or cake stand.
For the icing, sift the icing sugar into a bowl and mix in 1 tbsp warm water along with the vanilla extract.
Pour the resultant icing on top of the cake and spread it to the edge with a palette knife (allow it to drizzle down the sides).
Set aside and when the icing is nearly set decorate as desired.
