Saturday, 4 August 2012
Giant Doughnut Cake
I made this giant doughnut cake for a friend's birthday. You can buy a silicone doughnut cake mould from Amazon for about £5 and I used a simple Victoria Sponge recipe with a special strawberry icing on top.
Ingredients you will need:
Grease the doughnut moulds well and sprinkle some flour on the inside. Preheat the oven to 170°C.
Weigh the eggs (still in their shells) and then measure out the same weight of the rest of the ingredients.
Beat the sugar and margarine together in a bowl for approx 2 minutes. Add the eggs one at a time adding a heaped teaspoon of the flour with each egg. Mix well after each addition. Once all of the eggs have been added and are well incorporated add the rest of the flour and mix until combined but do not over-mix.
Pour the mixture equally across the two moulds and put in the oven for 35-40 mins. When you remove the cake from the oven leave them in the moulds until they have completely cooled to ensure they come out in one piece.
When the cakes have completely cooled and you have removed them from their moulds spread strawberry jam across one side and vanilla buttercream across the other and carefully sandwich them together.
For the buttercream simply mix equal amounts of icing sugar and unsalted butter, you can adjust the ratio depending on your taste. Make plenty of buttercream as half will go inside the sponge and half on top.
Put three heaped teaspoons of strawberry into a jam into a bowl and using a hand mixer blend the jam until it is runny. Add the jam to the remaining buttercream and spread over the top of the doughnut. Finish off with some sprinkles.