Mate With a Plate: The perfect Christmas cake

Long Lunch 10/12/2018
Photo: SkyCity.

The Perfect Christmas Cake: By Lisa Crowe

What you’ll need for 1 tall 6-inch cake for 16-25 People

Sponge 2.5 kg:
8 fresh eggs
2 ½ cups sugar
1 ½ cups canola oil
2 1/3 cups sour cream
2 ¼ tbsp Baking powder
1 tbsp salt
2/3 tbsp Baking Soda
2 ¼ cups plain flour
1 cup cocoa powder

Equipment you need:
Food mixer, mixing bowl, whisk, paddle, baking tray, baking paper, spatula.
How to make Sponge Sheet:
Weigh all ingredients.
Add the eggs and sugar in the mixer and whisk on high speed until fluffy.
Pour the canola oil in slowly.
Change to the paddle.
Add the sour cream and mix on slow speed.
Add the dry ingredients and use slow speed until everything is combined.
Line two baking trays with silicon paper.
Spread the sponge mix onto the baking trays.
Bake at 160 degrees for approx 15-20 minutes.
Remove from Oven and leave to cool.
Cut into same size circles of 6 inch (you will need 5-6 circles).

White chocolate Cream for one cake (1 kg) prepared one day in advance:

4 tbsp water
0.75 tbsp gelatine powder
240 gm white chocolate
3 ¼ cup cream
Vanilla (pod or essence) to taste
Equipment you need:
Pot, whisk, spatula, hand blender
How to make white chocolate cream:
Chop the white chocolate in small pieces
Mix cold water and the gelatine powder together
Boil half of the cream and dissolve the gelatine
Pour over the white chocolate and blitz with the hand blender
Add in the other half of the cream
Leave to set overnight

Butter cream 1 kg:
Part 1 Anglaise:
3.5 tbsp castor sugar
1 1/3 cups cream
1 cup milk
6 egg yolks
Vanilla (pod or essence)
Equipment you need:
Pot, whisk, spatula, sieve, bowl, thermometer
How to make Anglaise:
Bring the milk, cream, vanilla and sugar to the boil.
Pour over the egg yolk and whisk.
Take a spatula and stir until the Anglaise reaches 83 degrees.
Above 83 degrees the egg yolk will scramble.
Pour the Anglaise through a sieve into a bowl.
Part 2 Buttercream:
600 gm butter
Anglaise from above
Equipment you need:
Food mixer, bowl, whisk
How to make Buttercream:
Cut the butter into cubes and add into the food mixer.
Add the warm Anglaise and whisk until fluffy.
How to assemble the cake:
Spread the whipped white chocolate cream onto the sponge layers and assemble to a tall cake and mask the cake with a thin layer around it.
Additional options jam, confitures, fresh fruit, chocolate spreads
Store in freezer till set.
Whip the butter cream till fluffy and spread around the cake.
Use different food colours (gel colours Wilton) and mix with the butter cream and patch the cake.

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