I made this cake for my dad’s birthday today. Trying to be adventurous I attempted to make an orange flavoured buttercream for the first time but it didn’t go so well. The meringue looked alright but after adding the butter it went all grainy and horrible.. So back to my usual, fresh whipped cream! Luckily I had a few plums in the fridge so I chopped those up finely and mixed it through. I then scattered a few on top along with a few berries. In fact, I think it looks better than it would’ve otherwise!
Unfortunately I made the cake the night before and the fresh fruit went a little limp but it tasted good in the end and that’s good enough for me. I’ve listed my (first!) recipe which isn’t really a recipe but more a rough account of what I did.
The recipe is for a basic sponge. All in cup measurements (and to be honest it doesn’t really matter too much if it’s not too precise). Makes 1 small cake.
190C / 25 mins
1. Combine (or really just dump) 2 EGGS with 1/4 CUP SUGAR in a mixing bowl.
2. Slowly beat until the mixture has no bubbles and is a light pale colour. What I’ve learnt from past failures is that the key to this not collapsing is to go as slow as you possibly can. I just put my mixer on medium/low the entire time. I hear people say start slow then turn it up! But I find when you do that it incorporates too much air and ends up collapsing when you start to fold the flour in. (Alternatively if you can be bothered, sit this over a water bath and beat until the mixture reaches 65 degrees, then remove and continue beating until you get the same result as above)
Dump Sift in 1/2 CUP FLOUR into the whipped eggs/sugar mixture and fold.
4. At this point I added a glug of olive oil. Alternatively add a knob or two of butter or leave it as is.