CHOCOLATE AND BLACK CHERRY SANDWICH
INGREDIENTS
200g butter (softened)/spreadable butters work very well for this recipe
200g caster sugar
180g self raising flour
4 eggs
1tsp baking powder
20g cocoa
FILLING
160ml double cream
½ jar of cherry jam
METHOD
As with the other bakes, ensure your chilled ingredients are out at least half an hour before you start to cook, this helps with the success of your bake, as you want everything to be at room temperature (unless otherwise stated).
You’ll need two 20 sandwich tins for this recipe. A sandwich tin is shallow and importantly has a separate bottom, that can be gently pushed to help release the sponge. This makes baking a sponge much easier, compared to a traditional cake tin.
Grease the base and the side and, line the base of the tin with parchment paper. (Simply draw round the outside of the tin, then cut around the inside of the line. It should fit perfectly into your base).
Preheat the oven to 180 celsius
Beat the butter with the sugar, using a mixer for this will give you a great result. Start at a slow speed, but as it begins to break down, increase the speed and mix till the mixture is pale and fluffy. This can take 4-5 minutes.
Gradually add an egg at the time and continue to mix, if the mixture begins to separate simply add one spoonful of the flour to bring the mixture together again.
In a separate bowl sieve your flour and the cocoa, then add the baking powder and mix well. Doing this ensures your cake will rise evenly.
Add your flour mix to the sponge mixture and combine well, if the mixture seems heavy and doesn’t fall off a spoon add 1tbspn of milk, and mix once again. You want a dropping consistency.
Divide the cake mix and pour into your tins. Put in the oven on the same shelf if possible and bake for 20minutes.
Test your cake by using a skewer or cocktail, press into the centre of the cake, if it comes out clean it is cooked! Another way to check is if the edge of the cake has ever so slightly come away from the edge, it will also feel springy to the touch once cooked.
Leave in the tin for five minutes, then carefully remove from the tin and leave to completely cool on a wire rack. (Slide a rounded knife carefully around the edge of the cake, if it needs a little prompting).
Once completely cooled. Whip your cream so that it thickens and it holds its shape. You can do this with a balloon whisk, or with the whisk attachment in a mixer. Just keep an eye on the cream you don’t want to over whip as it will spoil its texture.
Place your jam in a small bowl, and mix so it is smooth, then spread a generous layer onto one of the sandwich tins. Use the side that was the base to hold your jam. Then add your cream, again be generous. Don’t go to the very edge as it will spread out slightly when you put on the top!
If you want you can add a very light dusting of icing sugar. (Using a tea strainer or fine sieve, makes this job easy!)
