18cm/7 inch cake Hot Vegetarian
Dried Fruit Cakes Baked Fayre Wales British Europe
teasp Ground Cinnamon
tbsp Demerara Sugar
Preheat the oven to 190C, 375F, Gas mark 5 and grease 2 18cm/7inch sandwich tins with 25g/1oz of the butter and line the
bases with greaseproof paper.
In a mixing bowl, cream together rest of the butter and caster sugar until pale and fluffy then gradually beat in the eggs.
Fold in the sultanas, flour and milk.
Divide the mixture between the tins and smooth over the surfaces with a palette knife. Bake for 12-15 minutes until
Meanwhile, make the filling by mixing together the butter and cinnamon in a bowl.
In another bowl, mix together the butter and the Demerara sugar to make the
butter icing topping.
To serve - remove sponges from oven and turn onto a cake wire. Whilst still hot, spread the filling over one sponge then
place the other sponge on top and spread
the topping over. Serve immediately whilst still warm.
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introduce air into a mixture using a utensil such as a wooden spoon, fork or
whisk, in order to achieve a lighter texture.
- to - The process where sugar and softened butter are beaten together
with a wooden spoon, until the mixture is light, pale and well blended. This
process may also be carried out with a hand held mixer or in a food processor.
- The incorporation of fat into flour.Butter is cubed then gently rubbed between the thumb and
forefinger, lifting the mixing at the same time, until the fat is fully
incorporated and the mixture resembles breadcrumbs.