Dad’s Birthday Cake

Dad’s Birthday Cake

posted in: Cakes, Recipes, Uncategorised | 0

I managed to go home for dad’s birthday this year so I decided to make him a cake. The original idea was to make a simple naked (without frosting) cake with berries but as I went it became this delicious sponge cake with coconut. Plan your baking in advance so you can chill the cake overnight in the fridge.


Serves: 12
Preparation: 1 hour 30 minutes (+ cooling and overnight chilling)
Baking: 40 minutes


INGREDIENTS

Sponge

6 eggs, separated
200g sugar
150g plain flour, sifted
50g desiccated coconut, plus extra for coating
60g butter, melted
1 teaspoon vanilla extract
zest of 1 lemon

Blueberry jam

300g blueberries, plus some extra for topping
150g sugar
juice from ½ lemon
2 tablespoons water

Icing

250g mascarpone
100g sugar
200g sour cream
180ml whipping cream
zest from 1 lemon

 

METHOD

Sponge

  • Preheat the oven to 170°C Line a spring form (23cm in diameter) with baking paper and grease with butter.
  • Beat the egg whites with half of the sugar until stiff and glossy and it forms stable peaks.
  • In a second bowl, beat the yolks with the remaining sugar until pale and fluffy.
  • Combine both mixtures, add the zest, vanilla, coconut and flour and create a smooth batter.
  • Pour the batter into the prepared tin and bake for 20 minutes. Then lower the temperature in the oven to 150°C and bake for further 20 minutes or until a skewer inserted into the centre of the cake comes out clean.
  • Allow to cool for 10 minutes in the tin, then run a knife around the edges to loosen it a bit and transfer to a wire rack to cool completely.

Blueberry jam

  • Place the blueberries, sugar, lemon juice and water into a small saucepan and bring to boil. Simmer over a low heat until the blueberries are very soft and the mixture thickens.

Icing

  • Whip the cream until very thick (but avoid overbeating the cream).
  • In a second bowl, beat the mascarpone, sour cream and sugar until smooth. Add the cream and zest and gently fold to combine.

Finishing

  • Cut the cake horizontally into thirds. Brush the first layer with a half of the jam, top with a third of the icing and cover with the second layer. Repeat the process once again. Spread the top and sides with the remaining frosting and cote with the extra coconut.
  • Allow to chill in the fridge overnight.
  • Just before serving, top with extra blueberries and dust with icing sugar.

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