This month's Disney themed cake club had me scratching my head. Yes, I know I set the themes, but I don't plan my cakes first. That's the fun of it! From the second I loaded it, I had Lumiere singing 'Be Our Guest' in my head - on repeat. This cake was ridiculously easy, and would be a perfect party cake for any budding princess.
It has a soft consistency, a delicate lemony flavour and is pink to make the boys wink...
- 225g unsalted butter at room temperature
- 100g solid vegetable fat at room temperature
- 650g golden caster sugar
- 5 large eggs, beaten
- 460g plain flour, sifted
- 1/4 tsp salt
- 250ml Pink Lemonade (yes, you can use regular if you like)
- 1 tsp lemon extract
- Pink and yellow coloured food gels (optional)
- 500g icing sugar (optional)
- Preheat the oven to gas 3/160 c
- Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with Cake Release spray and dust with flour. I used the Nordic Ware star tin.
- Beat the butter and vegetable fat together until creamy.
- Add in the sugar and beat on a medium speed for about 5 minutes.
- Add the eggs one by one on a slow speed.
- Add the flour and salt to a separate bowl.
- Add the lemon extract to the lemonade.
- Add 1/3 of the flour to the batter and fold in.
- Add 1/2 of your lemonade.
- Alternate with flour and lemonade until it is all incorporated.
- Add a sniff of pink food gel.
- Give it a whizz for about 10 seconds on a medium speed.
- Pour your batter into the prepared tin.
- Pop the cake in the middle of a preheated oven for about 1 hour 30 minutes. If it's not shrinking away from the sides of the tin, leave it in for another 10-15 minutes. This is a big cake so will need to be cooked for a long time on a low heat. Long and low is the way to go. Don't worry if the crust looks brown. It should be. That's the caramelised sugar and tastes fantastic!
- Leave the cake to cool in the tin for 10 minutes before turning out onto a wire rack.
- Cool completely before attempting to ice - fail to do so and this will end very badly.
- I'm sure you probably don't want a yellow cake, but if you do, the icing is simply made by mixing the icing sugar with enough water to make a runny consistency with a bit of yellow food gel added at the end. Tip it over the cake like you mean business.
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