Mother's Day Cake
A lovely, buttery plain cake decorated with fresh cream, berries and chrysanthemums.
Servings: 12 slices
- 1/2 cup butter (115 grams)
- 1 cup caster sugar
- 1 cup milk
- 3 egg whites
- 2 cups SR flour
- 1 teaspoon vanilla essence
- 200 mls thickened cream
- 7 strawberries
- 10 raspberries
- 15 edible chrysanthemum flowers
- 2 sprigs mint (or another green edible)
- 2 drops pink or red food colouring
Pre-heat oven to a moderate temperature (160 degrees celsius, fan-forced).
Grease a small round tin (18-20cm diameter) and dust with flour, tipping excess flour from tin.
Cream butter and sugar in a stand mixer.
Add vanilla essence and continue to beat until pale and creamy.
Add milk slowly while beating on medium speed.
Add sifted flour gradually while mixing on lowest speed.
Beat egg whites to form stiff peaks and then gently fold into mixture.
Pour mixture into prepared tin and bake for 50-60 minutes.
Allow to cool.
Sit cake on a serving plate or stand.
Whip cream to form stiff peaks. Divid the cream in half and add food colour drops to one half. Stir through a little to get a marbled effect.
Use piping bags (or a freezer bag with the corner cut out) to pipe small and larger amounts of cream on the top of the cake and around the cake plate. (See video above)
Place washed and air dried berries, flowers and mint around the top of the cake and around the cake plate. (See video above)
Calories: 286kcal | Carbohydrates: 35g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 96mg | Potassium: 85mg | Fiber: 1g | Sugar: 18g | Vitamin A: 521IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 1mg