Chef Cat Sheppard you will learn how to make Mountain Thyme's best sponge cake.
Learn step by step how to make the perfect buttercream icing, how to ice a cake like a professional and how to get nice straight edges and corners.
125g unsalted butter
230g caster sugar
3 eggs, lightly beaten
1 tsp baking powder
1 tsp vanilla extract
90ml natural yoghurt
125g good quality butter, softened (for the buttercream)
250g icing sugar
1 tbsp glycerine or golden syrup
½ tsp vanilla extract
Pre-heat the oven to 170°C. Prepare two 20-cm sandwich tins by lining the base with baking parchment and lightly greasing the sides.
Put the butter and sugar in a bowl and mix with an electric whisk until light and fluffy. Slowly add the eggs (so as not to let it split) and beat until it is well incorporated. Add the vanilla extract.
Mix the baking powder into the flour, then taking turns, add a tablespoon of flour to the cake mix, then a tablespoon of yoghurt and keep taking turns until it is all incorporated.
Spoon the mixture into the tins and bake for 20 - 25 minutes, until slightly risen and springy. You can check by inserting a skewer into the cakes and if it comes out clean, they are ready. Allow to cool in the tins before removing them.
For the buttercream, beat the butter in a mixer, until smooth. Gradually add the icing sugar, trying not to redecorate the kitchen! Add the glycerine/golden syrup and vanilla and beat until creamy and light.Free Video Tutorial