St Patrick?s Day Cake

Tue, 14 March 2017

For Leprechaun Pattern:

1 large egg white
40g icing sugar
40g plain flour
20g butter – melted
Food colouring – Green, orange, black, pink and white

For the Cake:

3 large eggs
85g caster sugar
85g plain flour
3 kiwis- peeled and sliced
250ml double cream – whipped
1 tin of mandarin oranges -drained

Method for Leprechaun Pattern:

Make the pattern mixture.

Print out the Leprechaun design on a piece of A4 paper.

Mix all the ingredients together for the pattern.

Put a teaspoon of mixture in one bowl and colour it with a little white food colouring.

Divide the remaining mixture between 4 bowls and add in few drops of green, orange, black and a tiny amount of pink food colouring into a different bowl.

Stir well.

Fill each piping bag with a different colour of the cake mixture.

Cover the Leprechaun pattern with a round 18cm disc of baking paper. To make it easier to trace, hold the paper in place by putting a few pieces of low tack tape around it.

Cut a tiny corner off the end of the piping bags, then carefully trace around the outline of design in black.

Then fill in with the remaining colours.

Carefully peel back the tape.

Slide the baking paper onto the tin base and place into the cake ring. Put it into the freezer for 15 minutes.

Method for the Cake:

Put the eggs and caster sugar into a large mixing bowl.

Whisk for about 5 minutes with an electrical mixer until very light and fluffy

Sieve in the flour and very gently fold into the egg mixture.

Say Hi Mr Leprechaun!

Remove the Leprechaun cake pattern from the freezer.

Divide the cake mixture between greased and lined two cake tins.

Bake immediately @180oC for about 15 minutes. The cakes should feel firm to the touch when it so cooked.