The taste is nice enough, but the texture is tough and heavy. The Prawn Cocktail Years version, though I attempt it twice, defies me: though I sense it is supposed to be dense and moist, mine ends up more like a chocolate pancake studded with large pockets of air. In any other context, I'd find Bell's cake the most attractive: soft and fluffy, with a rich flavour, it is a classic chocolate sponge. The Prawn Cocktail Years duo, Simon Hopkinson and Lindsey Bareham, and Annie Bell's Baking Bible plump for much richer affairs, with the former going for melted chocolate as well as the more usual cocoa, plus butter, and Bell adding fromage frais as well. Delia Smith, Roger Pizey (described by Marco Pierre White as "one of the finest pastry chefs Britain has ever known" on the cover of his book, World's Best Cakes) and Rita Amend, German blogger and native of the Rhine-Main, go down this road. Refrigerate until serving time.The most contentious aspect of the whole affair most of the recipes I find use a light, fatless sponge, which makes sense given the amount of cream it is generally considered necessary to ladle on top. Using a large pastry bag fitted with a star tip, pipe rosettes of the remaining whipped cream mixture around the edge and in the centre of the cake. Gently spread 1 cup of whipped cream mixture over the cherry mixture, then place the second cake layer on top. Top with the cherry mixture, spreading it to the edge. To assemble, place 1 cake layer on a plate. In another small bowl, combine the evaporated milk and lemon juice and beat with clean beaters at high speed until very stiff then beat in the cooled gelatine mixture and fold in the whipped cream. Add the Chelsea Icing Sugar and the remaining vanilla essence and beat until the cream holds stiff peaks. In the small bowl of the electric mixer, beat the cream at high speed until it holds soft peaks. Remove from the heat add cherries and mix well. Bring the mixture to the boil over moderate heat, stirring constantly let boil for 1 minute. Slowly whisk in the reserved cherry juice until smooth. In another small saucepan, combine the Chelsea Soft Brown Sugar, cornflour and lemon rind. Place the water and gelatine in a small bowl and let stand over a saucepan of hot water for 5 minutes to soften then place over very low heat and cook, stirring, until the gelatine dissolves- about 3 minutes. To prepare the filling, place the cherries in a bowl, saving a few for final decoration, and put aside. When the cake layers are room temperature, loosen their sides with a metal spatula turn them out on a work surface and remove the greaseproof paper. Remove and cool on a wire rack upside down in the tins. With a rubber spatula, gently fold the cocoa mixture into the egg whites, about 1 third at a time, then carefully pour the batter into the cake tins, dividing it between them.īake the layer for 20 to 25 minutes or until they begin to pull away from the sides of the tins and a toothpick inserted in the centre comes out clean. The whites should be soft and firm, not stiff or dry. Increase the speed to moderately high, then add 1 teaspoon of the vanilla essence and beat 1 minute longer. Add the cream of tartar and the remaining Chelsea White Sugar and beat until the whites hold soft peaks. In the large bowl of an electric mixer, beat the egg whites at moderate speed until foamy. On a sheet of greaseproof paper, sift together the cocoa, flour, 1 cup of the Chelsea White Sugar, and the salt. Preheat the oven to 190☌ Line the bottom of two 20-cm round layer cake tins with greaseproof paper.
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