Thursday, 18 February 2016
Strawberry milkshake cake
Whip up this stylish bake any little milkshake fan will love
- Preheat the oven to 180°C. Grease three 20cm cake tins and line with parchment paper.
- Combine the flour, baking powder and salt in a bowl and set aside.
- In a separate bowl, cream the butter and sugar together until light and fluffy. In another bowl, mix together the egg whites, yoghurt and milk.
- Pour half the flour mixture and half the yoghurt mixture into the creamed butter mixture and beat until it starts to come together. Add the remaining flour and yoghurt mixtures and beat until thoroughly combined. Divide the batter between the tins.
- Bake for 20-25 minutes, until an inserted skewer comes out clean.
- Leave the cakes to cool in their tins for 10 minutes, then turn out onto wire racks to cool completely.
- For the icing, put all the ingredients in a bowl and beat until smooth.
- To assemble, if any of the cakes are domed, trim the tops so they are flat. Place one cake on a serving plate and spread some icing over the top. Place the second cake on top and spread with another layer of icing. Repeat with the third cake and then ice the top.
- Decorate as desired.
What you need:
For the sponge:
- 390g plain flour
- 1 tbsp baking powder
- ½ tsp salt
- 250g unsalted butter
- 450g granulated sugar
- 7 large egg whites
- 115g yoghurt
- 115ml milk
For the icing:
- 120g unsalted butter
- 600g icing sugar
- 30g cream cheese
- 3 tbsp strawberry milkshake powder (like Nesquik) dissolved in 4 tbsp milk
From Primrose Bakery Everyday by Martha Swift (£20, Square Peg).