Hello everyone! Welcome back to our blog. Today's blog post is by Lydia, and yet again it is another recipe. I can't help it I love baking. A while ago, Jade and I made a Neapolitan cake, and it was so nice I thought I would do a recipe of it over here on our blog! Neapolitan cakes are strawberry (pink), chocolate (brown) and vanilla (white). The actual cake recipe is based off of a Mary Berry Victoria sponge cake but we changed it to make the Neapolitan cake. So we made a unique twist on things. So, lets continue and get on with the recipe.
Ingredients;
225g/8oz Caster Sugar
225g/8oz Self-raising Flour
225g/8oz Margarine or Soft Butter
4 Eggs
2 tsp Baking Powder
Red Food Colouring
Strawberry Extract
Chocolate Powder
Vanilla Extract
Ingredients for icing;
100g Butter (softened)
140g Icing sugar, sifted.
Vanilla Extract
Method;
1. Preheat oven to 180°C (Gas Mark 4). Grease and line 2 20cm/8in sandwich tins.
2. Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and margarine (soft butter), mix everything together until well combined with a hand whisk (or use a wooden spoon) be careful to not over mix.
3. Divide the mixture evenly into 3 different bowls. In one of the bowls use a small amount of red food colouring to make the pink, then add liquid strawberry extract, that is then the pink strawberry mixture. In one of the other bowls add cocoa powder, this then makes the brown chocolate mixture. Finally in the bowl remaining just add vanilla extract which makes the white mixture.
225g/8oz Caster Sugar
225g/8oz Self-raising Flour
225g/8oz Margarine or Soft Butter
4 Eggs
2 tsp Baking Powder
Red Food Colouring
Strawberry Extract
Chocolate Powder
Vanilla Extract
Ingredients for icing;
100g Butter (softened)
140g Icing sugar, sifted.
Vanilla Extract
Method;
1. Preheat oven to 180°C (Gas Mark 4). Grease and line 2 20cm/8in sandwich tins.
2. Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and margarine (soft butter), mix everything together until well combined with a hand whisk (or use a wooden spoon) be careful to not over mix.
3. Divide the mixture evenly into 3 different bowls. In one of the bowls use a small amount of red food colouring to make the pink, then add liquid strawberry extract, that is then the pink strawberry mixture. In one of the other bowls add cocoa powder, this then makes the brown chocolate mixture. Finally in the bowl remaining just add vanilla extract which makes the white mixture.
4. Once you've got your 3 different mixtures, make a pattern with the different colours, for example do pink, brown then white all the way around in a spiral or just dot it everywhere and anywhere. Make sure that it stays all the same level.
5. After you have used all the mixture, and it is all even, then put the tins into the oven for around 20 minutes. Check after around 15 minutes by looking through the oven doors, and after 20 minutes use a cocktail stick or fork in the middle of the cakes, if it comes out dry then take the cakes out of the oven, if there is still mixture on them then cook them for a bit longer but don't let them burn.
6. Whilst the cakes are cooling on a cooling rack, make the icing. To make the icing, beat the butter until smooth and creamy, then gradually add in the icing sugar and add vanilla extract (if using).
7. Once the cake is completely cooled, put one of the cakes onto a plate, then add half of the icing onto that cake, then put the other cake on top and put the rest of the icing on the top of the cake and decorate as you wish.
8. Then serve and enjoy!
Well, that's the end of this blog post! I hope you enjoyed reading this recipe. This cake was really nice! Such soft sponge. If you make it yourself at home, be sure to tweet us a picture, we would love to see it! Thank you for reading and we hope you enjoyed it!
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Thank You,
Lydia Xx
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