Subj : Mary Berry's Cardamom Sponge With White Chocolate Icing
To : All
From : Ben Collver
Date : Mon Apr 15 2024 09:44:11
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Mary Berry's Cardamom Sponge With White Chocolate Icing
Categories: Cakes
Yield: 1 Cake
MMMMM----------------------------CAKE---------------------------------
8 oz Butter
4 Free-range eggs
8 oz Caster sugar
8 oz Self-raising flour
2 ts Baking powder
12 Cardamom pods
MMMMM---------------------------ICING--------------------------------
3 oz White chocolate
1 oz Butter; softened
2 oz Cream cheese
7 oz Icing sugar
1/2 ts Vanilla extract
Icing sugar and dove
-stencil; to decorate
-(optional)
Preheat the oven 350°F. Grease two 8" loose-bottomed sandwich tins
and line with non-stick baking paper.
Place the butter, eggs, sugar, flour, and baking powder into a large
bowl and beat together (using an electric hand whisk if you have one)
until well combined.
Bash the cardamom pods with a rolling pin to release the seeds. Tip
the seeds in a pestle and mortar and mash until fine. (Be sure to
crush the cardamom seeds only, not the pods as these do not tenderize
down.) Stir the crushed seeds into the cake batter, then pour the
mixture into the prepared tins.
Bake for about 25 minutes until golden-brown and springy to the touch.
Remove from the oven and leave to cool for 5 minutes and then turn
them out to cool on a wire rack.
To make the icing, gently melt the white chocolate in a bowl over a
pan of just simmering water. (Do not overheat the white chocolate
otherwise it will not set.) Stir until runny then set aside to cool
and thicken a little.
Whisk the butter and cream cheese together until fluffy and soft. Add
half the icing sugar, whisk again, add the vanilla and the remaining
icing sugar and whisk again. Stir in the white chocolate until
combined. Transfer to the fridge for about 20 minutes until thickened
to a spreading consistency.
Slice each cake in half horizontally to give 4 thin sponges. Sandwich
together with the icing and arrange on a cake stand so you have 4
layers of cake and 3 layers of icing leaving the top of the cake
plain.
Sprinkle with icing sugar, using a decorative dove stencil if you
have one.
