chicken-and-egg - page 35

35
Chicken & Egg. Welfare and Food Together.
Method
1.
Heat the oven to 170°C/150°C fan/gas 3½. To make the sponges, sift the flour and baking powder
into a large mixing bowl and stir in 200g of the sugar. In another spotlessly clean large mixing bowl
White Chocolate Gateau
Serves 8
Ingredients
200g plain flour
2 tsp baking powder
300g caster sugar
5 medium free range eggs, separated
½ tsp cream of tartar
Zest and juice 1 lemon
115ml vegetable oil,
plus extra to grease
390g jar cherries in kirsch, drained,
kirsch reserved (we used Opies)
White chocolate icing
300g white chocolate, in small chunks,
plus extra to decorate (optional)
300g mascarpone
150g double cream
You’ll also need…
3 x 20cm loose-bottomed cake tins,
greased, bases lined with non-stick
baking paper
whisk the eggs whites until foamy, then whisk in
the cream of tartar until the whites form soft peaks
when the whisk is removed. Whisk in the remaining
100g sugar a tablespoon at a time until the mixture
is glossy and forms stiff peaks.
2.
In a separate mixing bowl whisk the egg yolks
with the lemon juice until creamy. Make a well in the
middle of the flour/sugar and pour in the yolk mixture,
oil and lemon zest; beat to form a smooth batter.
3.
Using a large metal spoon, gently fold in the
whisked whites until just combined. Divide evenly
among the 3 prepared cake tins, then tap them
sharply on the work surface to release any large air
pockets. Bake for 35 minutes or until golden and
springy to the touch. Cool for 10 minutes, run a knife
around the inside of the tins, then turn out and cool
on a wire rack.
4.
For the icing, melt the white chocolate in a
bowl set over a pan of boiling water (don’t let the
water touch the bowl). In a large mixing bowl beat
together the mascarpone and cream, then fold into
the melted white chocolate.
5.
To assemble, trim and level the sponges with a
serrated bread knife. Put a sponge on a serving plate
or cake stand. Drizzle over 2 tbsp of the kirsch from
the jar of cherries, then top with a layer of the white
chocolate icing. Dot with a third of the cherries. Put
another sponge on top and repeat, then top with
the third sponge. Cover the top and sides of the
cake with the remaining icing, then chill until ready
to serve. To decorate arrange the reserved cherries
on the top with white chocolate curls/shavings and
drizzle over more reserved kirsch.
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