giant cupcake | butter sponge cake recipe

ALDI. There are loads of people who love to shop at Aldi. Drawn to the bargains, they’re convinced they’re saving money by choosing Aldi over say Woollies or Coles.

Yet I always think I come out of there spending more money than I would of if I shopped at another supermarket. This is due to the amount of impulse buys I make from the bargain centre aisles. Take this ‘giant cupcake’ cake tin for example. Seeing it on the shelf – you think to yourself “oh I need one of those” as you throw it in to your trolley. Piled up high on top of other ‘absolute essentials’ such as an extra long extension cord, boxing gloves, train set, tea set, TV set, marine safety kit, ski gear, battery operated blow up mattress and cordless toaster.

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At least the cake tin got a proper work out last week, making four cakes for my nephew and cousins kids’ joint christening to end all christenings. Talk about a great day. Ame ordered the sparkly cake toppers from Etsy and I made well over a kilo of butter cream icing whilst the girls enjoyed sorting the smarties by colour.

It may have been the first time to use the new cake tin but the butter sponge cake recipe is definitely tried and tested. It’s a fabulous recipe to have up your sleeve for a cake tin such as this, making such a large cake. Passed on to me by Mim, it’s a recipe given to her by her good friend and neighbour, Janet MacKinnon. Janet is a wonderful cook and I have many happy memories visiting her country kitchen as a young girl.

Although I don’t know Gwen Campbell, I believe she in turn passed the recipe on to Janet, and so the cycle continues. I feel very privileged to have this recipe as back in the day – women in the bush certainly weren’t as free to share their secrets with others. If you were the ‘sponge cake queen’, by gosh was that recipe secretly guarded. Women would often mislead others when asked what goes in to a recipe by purposely leaving out their secret ingredients. Think the opposite of me and what Lo’s Kitchen is all about.

You can also turn this butter cake in to a chocolate cake by adding two tablespoons of cocoa to the mixture. I made two chocolate and two butter cream cakes for the christening, worried it would be overkill. Boy was I wrong. Not a single piece was left over!

You can also decorate the cake with whatever you like. Strawberries and whipped cream,  passionfruit icing or lemon curd or do what I did and go nuts with the food colouring and some simple butter cream icing. Have fun with it.

I really am glad I put that cake tin in my trolley after all.

Wonder what my next impulse buy will be.

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giant cupcake | butter sponge cake
(original recipe by Gwen Campbell)

you will need a giant cupcake cake tin for this recipe, or otherwise a large rectangular cake tin or two small round ones would work

4 x eggs
1 1/4 cup of white sugar
2 x cups of self raising flour, sifted
1 x cup of milk
3 x tablespoons of butter
1 x teaspoon of vanilla extract
Pinch of salt
Canola oil spray, to spray the cake tin
~ Add two tablespoons of sifted cocoa to turn it in to a chocolate cake ~

butter cream icing
125 grams of butter, softened
1 1/2 cups of icing sugar, sifted
1 x tablespoon of milk

  • Preheat the oven to 170℃* and spray the cake tin really well with the canola oil spray.
  • Seperate the egg whites (reserving the yolks) and beat until stiff in a large bowl of a stand mixer.
  • Gradually add the sugar, beat well and then add the egg yolks and vanilla extract.
  • Sift the flour and salt and then gently fold in to the egg/sugar mixture (I use a spatula to do this).
  • In a small saucepan, melt the butter, adding the milk to heat through. (Or alternatively, microwave the milk and butter until melted and hot).
  • Pour the hot liquid in to the cake mix and whisk together gently.
  • Pour the batter in to the prepared tins and bake for 25 minutes**.
  • Turn the cakes out on to a wire rack to cool.
  • Once cooled, decorate with butter cream and your chosen confectionery.

To make the butter cream – add 125 grams of softened butter to a stand mixer and mix until pale in colour. Gradually add the sifted icing sugar to the butter whilst continuing to mix (although turn it down low when adding the icing sugar so as not to make too much mess) and add the tablespoon of milk to bring it all together.

Lo’s tips

  • *When using novelty cake tins like this one, always cook the cake on a lower heat so as not to burn the outside. The original recipe states to cook the cake at 180℃.
  • **The cooking time will vary depending on the size and shape of your cake tin. Just be careful to keep an eye on it in the oven and insert a cake skewer to test if the cake is cooked. (If it comes out clean, the cake is ready).
  • This cake recipe will make two small round cakes as well and can be adapted to suit any shaped cake tin, perfect for making novelty cakes. Think the Australian Women’s Weekly birthday cake book!
  • Next time I make a giant cupcake I won’t use the TV Snacks chocolate biccies to put up the side of the cake as they weren’t quite long enough (hence filling in the space with smarties). You could use musk sticks or liquorice straps cut to size which would work well.
  • The make shift cake boards (placemats) were purchased for $3 each at KMART.
  • Add a small dollop of butter cream to the board before placing the cake on to it. This helps keep the cake in place.
  • You can freeze the cake for up to 3 months which makes it easier come game day.
  • You can also make the butter cream icing a couple of days before to have it ready for when you want to ice the cakes.

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If you make this giant cupcake, please leave your comments below. xx

 

 

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