I was having my two lovely aunts, Irene & Regina for coffee this morning and what better way to greet friends & family than with some lovely homemade cakes.
It seemed fitting to bake cakes from Lilly Higgins’ Make Bake Love and Tana Ramsay’s I Love to Bake, as these are the newest additions to join my cookbook collection. As regular readers will know I have fallen for Lilly’s book in a big way and can I just say I Love to Bake is also a brilliant book with a wealth of wonderful recipes and if the opportunity arises for you to acquire a copy, take it, any baking enthusiast would be delighted to have it on their book shelf.
For today I made a Swiss Roll from I Love to Bake and the Marble Cake and Cherry Cake from Make Bake Love; I also made my own Lemon Madeira Cake (recipe here, just substitute lemons for oranges) which everybody seems to love.
For the sponge
Butter, for greasing
3 large eggs, at room temperature
75g(2 ¾ oz) Caster sugar, plus two tablespoons for sprinkling
75g(2 ¾ oz) Plain flour, sifted
250g (9oz) Mascarpone Cheese*
5-6 Tbsp Raspberry Jam
* I used fresh cream with a tablespoon of sifted icing sugar added instead of mascarpone.
* Pre-heat the oven to 200C/180C FAN/GM 6. Lightly grease a 24x32cm Swiss roll tin and line the base with parchment paper.
* For the sponge whisk together the eggs and sugar in a large mixing bowl until thick, pale and creamy. Gradually fold in the flour in stages using a metal spoon and taking care not to knock the air out of the mixture.
* Turn the sponge mixture into the prepared tin, spreading it out evenly. Bake in the oven for 10 minutes, until firm to touch.
* Remove the sponge from the oven & set aside for a moment. Cut a sheet of parchment slightly larger than the swiss roll tin, lay it on a wire rack and sprinkle with the remaining caster sugar. Quickly but carefully turn the sponge out onto the sugar sprinkled parchment and with one of the short ends facing you, roll the sponge straight away, this will ensure that it is flexible enough to roll without cracking once it is filled. Leave to cool completely.
* When you are ready to add you filing, gently unroll the sponge. Spread the Jam over, then the cream on top.
* With one of the short ends of the sponge facing you, use the parchment paper to help you roll it up and bring up the base, trying to keep the jam and cream from squishing out. Tidy up the finished roll by trimming off the ends.
140g Dark Chocolate
175g Self Raising Flour
150g Caster Sugar
125g Butter, softened
* Pre heat the oven to 170C, grease & line a 1lb loaf tin.
* Melt the chocolate in a heatproof bowl over a pan of simmering water. Set aside to cool slightly.
* Put all the remaining ingredients into a large bowl and mix until just smooth, taking care not to over mix.
* Divide the mixture in half. Fold the melted chocolate into one half.
* Spoon the two mixtures in alternate drops into the tin, then level the top.
* Bake for 45-50 minutes, or until risen and just firm to the touch. Leave to rest in the tin for 5 minutes before turning out onto a wire rack to cool.
140g Glacé Cherries
100g Butter, softened
100g Caster Sugar
1 teasp Vanilla Essence
170g Plain Flour, sifted
60g Ground Almonds
1 tsp Baking Powder
2 Tbsp Milk
* Pre heat the oven to 180C. Butter & flour a 1lb loaf tin or a 15 or 20cm round cake tin.
* Cut the cherries in half and rinse them in a sieve. Dry well with kitchen paper, then dust lightly with a little flour.
* Cream the butter and sugar together in a bowl until light and fluffy. Add the eggs one by one, mixing well after each addition. Add the vanilla.
* Fold in the sieved flour, ground almonds and baking powder. Add the prepared cherries and mix carefully. Add the milk, stirring until it’s just combined.
* Spoon the batter into the prepared tin, bake for 45-50 minutes, or until golden and the cake shrinks away from the sides of the tin.