Saturday, 10 March 2012
... The Viking has this ridiculous account with one of the banks here in the UK that's supposed to be 'premium' ... I think it means they're supposed to look after you a little bit better than with just the regular account but what it actually means is that if anything should go wrong they will send you a hamper to say sorry...
... one little bit of fraud later and we've been eating strange chocolates and funny little pots of pickled cheese since January... it also came with a little jar of strawberry and champagne jam and if i'm honest we're not massive jam eaters in the house so I was looking for something I could do with this pot and I recalled all the marmalade cakes i'd seen around recently and thought i'd apply the same principle here...
strawberry champagne jam cake with a seven minute frosting
this is a very easy cake to make, with very little fuss... as long as you don't care about it rising too much... the cake is tooth-achingly sweet however so if you need an instant hit of sweet sugary wonderfulness then this is the cake for you... you may need to eat an apple or even a lemon after eating a slice of this... just a warning!
for the cake
8oz self-raising flour
2oz sugar (although I really feel you could reduce this)
225g jar of strawberry and champagne jam
2 large eggs
a little milk to slacken
for the seven minute frosting
1 cup of white sugar
1/3 cup water
1/4 tsp cream of tartar
2 egg whites
1 tsp vanilla
- pre heat the oven to 160C
- place all the cake ingredients into a bowl and whisk together until light and frothy, use a little milk to slacken the mixture
- pour into a pre-greased cake tin... i used a 10inch round but I should have used a slightly smaller one, or even a loaf tin would work
- bake for 40mins or until golden, remove from oven and let it cool on a wire rack
- to make the frosting, place the sugar, water and cream of tartar in a saucepan and melt over a gentle heat until clear and bubbling
- whisk the egg-whites and vanilla into soft peaks, then slowly pour the hot liquid onto the egg whites... and now whisk continuously for no less than seven minutes until firm peaks are formed
- swirl the icing onto the cake and then eat and of course, enjoy!