It seems that these days I’m only finding the time to check in with a new recipe every couple of months. Oh well, this time it’s all about fun with colour… and fluff!
- 225g unsalted butter
- 125g caster sugar
- 100g light brown soft sugar
- 4 large eggs
- 225g self raising flour
- 1 tsp baking powder
- 50g hundreds and thousands
- strawberry or raspberry jam
Psychedelic Fluff Buttercream Icing
- 170g unsalted butter
- 200g icing sugar
- 1 tub of fluff or equivalent spreadable marshmallow product
- gel based food colouring
- 2x 20cm loose bottomed round cake tins (greased and lined with baking parchment)
- oven preheated to 180º celsius (fan 160º)
Let’s start by creaming together the butter and sugar with an electric whisk or mixer (or by hand if that’s your thing), until light and fluffy. Thrown in your eggs one by one and keep mixing until well combined. The mixture will separate if the temperature of the egg is different from the creamed sugar, but don’t sweat, this kind of cake mixture is fairly firm and the flour will fix everything. Mix together the flour and baking powder, then drop it in (in a few batches). Do not get carried away at this stage. Once the mixture looks consistent, stop mixing! If you have some hundreds and thousands, drop them in and give the mix a few stirs by hand.
Split the mixture evenly into your prepared cake tins then bake in the oven for 25 minutes, or until the top looks golden brown. Note, the added brown sugar will give the sponge a darker caramel look than a traditional victoria sponge so make sure the cake springs back when delicately pressed before taking it out to cool.
With the cake cooling, we can start on the icing. In a mixer, or patiently by hand, combine your butter and icing sugar until it has become a smooth paste. Take your tub of fluff and spoon it all into the bowl. Continue mixing on high speed for a few minutes to the fluff is evenly distributed. Split the mixture into as many portions as you have colours and start working on your colour. I used a gel based colouring and applied it with cocktail sticks to distribute it, before bringing it all together with a spoon. Place each colour in the fridge to firm up a little once you’ve finished.
Now your cakes cooled, it’s time to pipe or spread on your colours, depending on how you’d like to decorate. I spooned mine into a piping bag, one colour at a time and then piped it in a spiral onto the top of the lower cake. Next take your jam and spread it on the underside of the top layer, or if you’re brave just apply onto the icing if you’re brave. Or, do the jam first, if you’re piping icing on top. Place the top layer on, and gently push down to push out and distribute the icing and jam.
Decorate on top however you feel. I gave mine a light dusting of icing sugar.