Mothers Day Daisy Cake
by Sarah Macfarlane
Daisy Mothers Day (Mibs!) Cake
A scrummy vanilla sponge with homemade jam and vanilla cream filling.
I used the following recipe that made a really light yet firm 11" cake:
8 oz Sugar
12 oz milk
4 tbsp butter
2 tsp vanilla essence
16 oz flour
6 tsp baking powder
Beat the eggs whites and sugar until they are stiff. Add egg yolks and then beat again. Add the melted butter, milk, vanilla essence and sifted cake flour to the mixture. Beat together briefly till just mixed. Fold in the baking powder. Pour into lined pans.
Bake for 10 minutes at 180 (350 degrees F) (for cup cakes / 25 min for two sandwich cakes.)
Obviously double the recipe to make 2 large sponges.
It was a bit of a quickie so I just used ready made icing and added the purple colour myself (make sure you make enough).
I used the spring flower cutters to make the flowers and to finish off added some ribbon and a rose garland.
The whole cake only took about 1 hour 30 minutes (not including cooling).
Both cakes used the same recipe and were gone within 20 minutes of cutting!
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