When Lincoln turned one last week, I really wanted him to have a slice of birthday cake - because cake is one of life’s greatest pleasures! I was a bit nervous about baking him a birthday cake, but I didn’t have a choice in the end with covid lockdowns! This cake recipe lacks the things I know so well - sugar and layers of buttercream frosting - but it still works a charm!
My husband describes the cake as tasting like bread, however coupled with the fresh cream and berries it was surprisedly delightful!
The cake can be baked the day before, wrapped tightly in cling wrap and kept in the fridge until assembling.
Makes one 6” cake with three layers.
Ingredients
8 egg whites, room temperature
100g plain flour, sifted
½ tsp cream of tartar (optional, helps to stabilise egg whites)
½ tsp vanilla bean paste
To decorate
1 x 300ml container of thickened cream
½ tsp vanilla bean paste
assorted fruits of your choice (I did blueberries, raspberries & strawberries)
Method
To bake the cake, line three 6” cake tin with parchment paper, or grease with oil. Don’t worry if you don’t have three tins, you can bake each layer one by one. Preheat a fan forced oven to 160 degC.
In a stand mixer, using the whipping attachment beat the egg whites, cream of tartar and vanilla bean paste until stiff peaks form - you should be able to turn the bowl upside and nothing moves! Using a spatula, gently fold the flour in in thirds, lightly folding each addition so not to knock out too much air from the egg whites.
Gently spoon mixture into the baking tin, and bake cake for 25-35 minutes until slightly browned on top and/or a skewer comes out clean. Cool upside for five minutes, before removing baking tin(s). Cake must be completely cool before decorating.
To assemble the cake, first cut some of the fruit into thin slices - these will be be sandwich between the cake layers. Fruit pieces that will be on top can be larger sizes, depending on what your baby can safely eat. Using a stand mixer and whipping attachment, whip the thickened cream and vanilla bean paste until firm yet still smooth - it should literally resemble whipped cream.
If you baked one cake, using a serrated knife cut the cake into three even layers. Using an off set spatula, place a little bit of cream on the base of the plate before putting the first layer of cake down. Spread a layer of cream on top, and layer fruit over. Place a layer of cake over, spread some cream and layer with some more fruit. Place the last layer of cake on top, and using the remaining cream, coat entire cake and smooth with a cake scraper or off set spatula.
Finish cake with the remaining fruit on top - the birthday cake is ready!
Fresh cream cakes are best served on the day. Leftovers may be kept in an airtight container in the fridge overnight only.
