Daddy, Mummy and our little star valentines cake
Daddy, mummy and our little star valentine cake! V low sugar delicate vanilla sponge, sandwich with whipped cream and fresh raspberries - by my calculations little one would have around maximum of 1-2g sugar from the sponge, that's so much lower than shop bought snack bars for little ones. The sprinkle of icing sugar doesn't feature on little ones cake either.
Makes enough for 2 grown-ups and little one.
Ingredients
For the cake
2 large eggs
8g butter melted mixed with 2tbsp water
30g sugar
½ tsp vanilla extract
50g self raising flour
12g corn flour
For the cream filling
150ml double cream
60g fresh chopped raspberries
Method
1. Greece and line with baking paper a 20cm diameter baking tin. Preheat oven to 190C fan oven.
2. Beat eggs and vanilla extract with electric beaters for a few mins until they look creamy.
3. Add sugar gradually beating continuously – beat until the sugar has dissolved and is not grainy, this will take at least a minute and probably longer.
4. Fold in sifted flours carefully, then the combined water and milk.
5. Pour mixture into the cake tin and cook for 25 minutes, stand for 5 minutes then turn on to a cooling rack.
6. Beat the double cream until stif then stir through chopped raspberries.
7. Once cake is cooled using star cookie cutters cut out (they often sell cookie cutters in packs of 3 with different sizes) the big, medium and small stars from the cake (I managed to get a few extra little stars – but essentially you just need 1 or 2 for the cake) .
8. Assemble the cake by layering with the cream and raspberries, sprinkle with icing sugar before topping with little ones cake.
Makes enough for 2 grown-ups and little one.
Ingredients
For the cake
2 large eggs
8g butter melted mixed with 2tbsp water
30g sugar
½ tsp vanilla extract
50g self raising flour
12g corn flour
For the cream filling
150ml double cream
60g fresh chopped raspberries
Method
1. Greece and line with baking paper a 20cm diameter baking tin. Preheat oven to 190C fan oven.
2. Beat eggs and vanilla extract with electric beaters for a few mins until they look creamy.
3. Add sugar gradually beating continuously – beat until the sugar has dissolved and is not grainy, this will take at least a minute and probably longer.
4. Fold in sifted flours carefully, then the combined water and milk.
5. Pour mixture into the cake tin and cook for 25 minutes, stand for 5 minutes then turn on to a cooling rack.
6. Beat the double cream until stif then stir through chopped raspberries.
7. Once cake is cooled using star cookie cutters cut out (they often sell cookie cutters in packs of 3 with different sizes) the big, medium and small stars from the cake (I managed to get a few extra little stars – but essentially you just need 1 or 2 for the cake) .
8. Assemble the cake by layering with the cream and raspberries, sprinkle with icing sugar before topping with little ones cake.