Filagree Wedding Cake
Light and moist sponge, yet durable enough to withhold fondant figures. I use this recipe for all my cakes.
By Lynn Bruckshaw
Uploaded by Lynn
Time to make
- 410 g Plain flour
- 235 g Margarine
- 260 ml Semi skimmed milk
- 410 g Caster sugar
- 4 tsp Vanilla extract
- 4 Eggs ( separated)
- 1 kg 2xpkts of unsalted butter
- 2 Box's of icing sugar
- Milk, as required
- 2.5 Renshaw Ready to Roll White Icing
- 2 Bars of white chocolate
- Strawberry seedless jam
So simple to make. This recipe makes 1x12inch round cake. I made four for the bottom base cake as I wanted this to be very tall. Grease and line your cake tin, set your oven to Gas mark 4.
Beat the margarine with the caster sugar, add four egg yolks and give the mixture a short whisk. Next, add in the essence, give it a little stir and gradually sieve in the flour, baking powder and milk at short intervals while whisking. Once all the ingredients are in, whisk your egg whites and then fold this into the sponge. Remember not to beat the egg whites in, just fold.
Pour the mixture into your tin using either 2x8inch or 1x12inch. I also use a rectangle tin size 15inch x 11inch, this one is great and I simply cut this in half for a great deep size square birthday cake. Cook in the centre of the oven for approx 45mins. All oven vary so keep an eye on your creation after half an hour at 5min intervals. Pierce with a skewer when you think it's ready to check it's cook through. Your skewer should come out dry if still a little sticky continue to cook until your satisfied that it is cooked completely.
Once cooked leave to cool before decorating. On this cake I used a white chocolate buttercream and also a seedless strawberry jam with a thin layer of buttercream on the outside. Renshaw ready to roll icing was applied to leave a smooth cover. For the finishing touches, I used royal icing to stencil a filagree design around the sides.