Thursday, 4 July 2013

MINTED VANILLA CAKE

I’m still on a quest for freshness in my summer baking and this time the key ingredient is mint, used to spike a simple vanilla sponge. To keep things light though, I top this cake with a minty meringue icing instead of my favourite drizzle or butter cream. On this cake it really works, adding a glossy and fresh finish to a summer treat.

225g butter
175g sugar
4 eggs
225g self raising flour
1 tablespoon vanilla
6 mint leaves, finely chopped
For the meringue icing
3 egg whites

125g sugar

Splash of cold water

1 tsp vanilla

3 mint leaves, finely chopped

Preheat the oven to fan150/170c/3. Line and grease a 20cm spring form cake tin.
Cream together the butter and sugar until light and fluffy. Alternate adding the eggs and flour until a batter forms, loosen with a splash of milk if it looks too thick. Add the vanilla and mint leaves and mix until incorporated and flecked with fragrant green. Pour into the tin and bake for 40-45 minutes towards the bottom of the oven, or until risen, golden and a skewer comes out clean when inserted. Once baked, leave to cool on a wire rack before cutting in half sideways so you have 2 equal sized sponges.

To make the icing, roughly whisk together the egg whites, sugar and water in a bowl which will sit over a pan without releasing any steam. Fill the pan with boiling water and put on the hob to simmer then place the bowl on top, to create a bain marie/double burner. Allow the egg white mixture to gently heat while whisking throughout to cook the egg whites, it can take a good 5 minutes. Once hot, take the bowl off of the pan, add the vanilla and mint and use an electric whisk to whip up the egg whites. Keep whisking until thick and glossy, and the meringue starts to form stiff peaks. It can take a while.
Spoon half of the meringue on one of the cake halves then place the other on top. Spoon the remaining meringue onto the top of the cake, and swirl a little. Finish with a sprig of mint.  


2 comments:

  1. I love chocolate and mint... love the idea of using fresh mint! Heading out to the garden now to plunder the mint plant!

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    Replies
    1. Thanks, I think fresh mint has a coolness, its more fresh (obviously)

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