With Peppermint Crisp and Cream

#JackieCameronWorldWonderDishes

Jackie Cameron and her team of student chefs are taking us back to local shores just in time for tea. An English chocolate sponge is on the menu with a proudly South African twist - Peppermint Crisp! This delicious cake is easy to make and can be scaled to be a centrepiece showstopper, or whipped up in 6 individual portions to wow your guests.

Sponge Cake

Makes: 1 cake or 6 individual cakes

Ingredients:

●      1 ½ cups stoneground cake flour

●      1 ½ cups white sugar

●      ¾ cup cocoa powder

●      7.5ml bicarbonate of soda

●      5ml baking powder

●      5ml fine salt

●      ¼ cup vegetable oil

●      ¾ cup buttermilk

●      ¾ cup Strong brewed coffee, slightly hot

●      2 whole eggs

●      10ml vanilla extract

Method:

Preheat the Defy oven to 180˚C. Line and grease one cake tin or 6 smaller cake tins for individual cakes, then dust the cake tin with cocoa powder. Sift all the dry ingredients together into a bowl of a mixing machine, fitted with the paddle attachment. Mix to combine. Whisk all the wet ingredients together in a separate bowl. Add the wet ingredients to the dry ingredients, and mix on a medium speed to 3minutes. Pour into the prepared cake tin. If using the smaller cake tins, weigh the mixture and divide equally by weight between the cake tins. Bake for about 30 – 35 minutes, or until cooked, if using one cake tin or 20  - 25 minutes if using the smaller cake tins. Remove from the cake tin and allow to cool.

Caramel Sauce

Ingredients:

●      1 tin condensed milk

Method:

Place the whole condensed milk tin (closed tin) in a heavy-based saucepan. Fill with water to cover the tin. Place on the heat and bring to the boil. Turn down the heat and continue to simmer for about 4 hours. Top up regularly with boiling water, making sure that the tin stays immersed in water. Remove from the pot after 4 hours and allow to cool.

Chocolate Buttercream Icing

Ingredients:

●      20 g cocoa powder

●      200g icing sugar

●      150g unsalted butter, soft at room temperature

●      30ml cream

Method:

Sift the cocoa powder and icing sugar together. Add the butter and whisk with the Defy hand blender with the whisk attachment until fluffy. Add the cream and continue to whisk until mixed together well.

Extra

●      200 ml cream, whipped

●      1 Peppermint crisp bar, crushed

Assembling the Cake

Cut the cake or individual cakes in half horizontally. Smooth over a good dollop of chocolate buttercream icing in between the layers, then a layer of caramel sauce, then a layer of whipped cream and top with the crushed peppermint crisp.  Put the layers back together and repeat the layering and finish with the crushed peppermint crisp.