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Witches cake
 

A yummy cake for Halloween.

Sponge cake:
8oz ( 225g ) self raising flour or all-purpose flour and 
2 teaspoons baking powder, sifted
8oz ( 225g ) unsalted butter, soft
8oz ( 225g ) caster sugar
4 large eggs
1 teaspoon vanilla extract
grated rind of a lemon, unwaxed or organic
3-4 tablespoons milk
1 pinch of salt
2 x 9inch ( 22cm ) round baking tins
Baking temperature: 180C ( 350F /gas 4 )
Baking time: approx. 25 minutes

Filling:
Strawberry Jam or Redcurrant Jelly , any red jam will do.

Chocolate Icing:
5 fl oz ( 150ml )double cream
1 oz unsalted butter
6 oz ( 170g )  good quality dark chocolate

Template of a witch:
Draw a witch on a broomstick on paper, cut out and place
on top of the iced cake and dust around with icing sugar.
You can copy your Witches Template here.

  1. cream the butter and sugar together 
  2. mix in the lemon peel, pinch of salt and vanilla extract
  3. add 1 egg at a time with a little flour, to prevent curdling
  4. fold in the rest of the flour
  5. mix in the milk as you need it and stir well
  6. pour into the 2 baking tins and bake aprox: for 25 minutes
  7. leave to cool for a few minutes in the tins, then turn onto a wire rack to cool completely
  8. spread the jam or jelly on one of the bases and
    place the other on top 
  9. cover with chocolate icing 

Chocolate icing:

  1. place a heat proof dish over a saucepan with simmering water
  2. melt the chocolate in the dish
  3. add the butter and stir in
  4. take off the heat and stir in gently the cream
  5. cover the cake with the icing and keep cool 
  6. just before serving, place the template over and dust lightly with icing sugar

Bon Appétit

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