Sponge Cake with Chocolate Frosting

Ingredients

  • 1 3/4 c. cake flour
  • 2 tsp. baking powder
  • 1 1/4 c. milk
  • 1 c. unsalted butter
  • 4 large eggs
  • 2 c. granulated sugar
  • 1/2 tsp. salt
  • 5 tsp. vanilla extract
  • 6 oz. unsweetened chocolate
  • 6 3/4 c. confectioners’ sugar
  • 1 tbsp. decorative sprinkles

Simple Chocolate Birthday Cake

Ingredients

For the Sponge
  • 225g Unrefined Golden Caster Sugar
  • 225g Unsalted Butter (Softened)
  • 175g Self-raising White Flour
  • 50g Cocoa Powder
  • 2 tsp Baking Powder
  • 4 Free Range Medium Eggs
For the Filling
  • 250g Icing Sugar (We like Silver Spoon)
  • 25g Cocoa Powder
  • 25ml Whole Milk
  • 80g Unsalted Butter
For the Decoration
  • 500g White Sugar Paste Icing
  • 500g Yellow Sugar Paste Icing
  • 100g Blue Sugar Paste Icing
  • 500g Grey Sugar Paste Icing

Braided Lemon Bread

Ingredients

SPONGE
  • 3/4 cup warm water
  • 2 teaspoons sugar
  • 1 tablespoon instant yeast
  • 1/2 cup King Arthur Unbleached All-Purpose Flour
DOUGH
  • All of the sponge
  • 3/4 cup plain or vanilla yogurt
  • 1/2 cup (8 tablespoons) unsalted butter, softened
  • 2 large eggs, beaten
  • 1/2 cup sugar
  • 2 teaspoons salt
  • 2 teaspoons Buttery Sweet Dough Flavor OR vanilla
  • 5 cups King Arthur Unbleached All-Purpose Flour
  • Egg wash for brushing braid
  • Pearl sugar or sparkling white sugar for sprinkling on braid
CREAM CHEESE FILLING
  • 2/3 cup cream cheese, softened
  • 1/4 cup sugar
  • 1/4 cup sour cream
  • 2 teaspoons fresh lemon juice
  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 cup prepared lemon curd

Rosewater & Raspberry Sponge Cake

Ingredients

  • 225g unsalted butter, softened, plus extra for greasing
  • 225g golden caster sugar
  • 4 medium eggs, beaten
  • 1 tsp vanilla extract
  • 225g self-raising flour, sifted
For the rose cream filling
  • 150ml double cream
  • 1 tsp rosewater
  • 4 tbsp raspberry jam
  • 150g raspberries, slightly crushed
For the rose icing
  • 175g icing sugar, plus extra for dusting
  • ½ tsp rosewater
To decorate
  • Dried rose petals
  • Handful raspberries

Rhubarb & Custard Cake

Ingredients

For the Sponge
  • 500g Unsalted Butter (Softened)
  • 500g Golden Caster Sugar (We like Billington’s)
  • 8 Free Range Large Eggs
  • 1/2 tsp Vanilla Extract (We like Nielsen-Massey)
  • 1/2 tsp Almond Extract (We like Nielsen-Massey)
  • 350g Self-raising White Flour
  • 170g Ground Almonds
  • 1 tsp Baking Powder
  • 1 Orange Zest
  • 200ml Whole Milk
For the Ginger Crème Pat
  • 500ml Whole Milk
  • 1 tbsp Vanilla Extract (We like Nielsen-Massey)
  • 1 tsp Ground Ginger
  • 125g Golden Caster Sugar (We like Billington’s)
  • 6 Free Range Large Eggs
  • 80g Plain Flour
  • 200ml Double Cream
  • 75g Stem Ginger (Diced)
For the Rhubarb Filling
  • 1 tbsp Cornflour
  • 2 tbsp Water
  • 500g Rhubarb
  • 1 Zest & Juice of Large Orange
  • 75g Golden Caster Sugar (We like Billington’s)
For the Vanilla Buttercream
  • 600g Unsalted Butter (Softened)
  • 1.5kg Icing Sugar (We like Silver Spoon)
  • 150ml Whole Milk
  • 1 tsp Vanilla Extract (We like Nielsen-Massey)
To Finish
  • 1 tube Pink Food Colouring
  • 1 tube Yellow Food Colouring
  • 1 bag Rhubarb and Custard Sweets (Crushed)