67goingon50 returns full-time on 22 July
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| Buffet/picnic dessert/treat in guilt-free('ish) portions 'Absolutely magnificent: moist, gorgeous & the cherries are perfectly ripe!' |
You don't need many cherries - just 200gms/7oz - and they're available at under £2 in most supermarkets. But if the budget is tight, you can do without or replace with baking cherries blanched in boiling water to soften and remove preservatives.
67goingon50 has become very fond of single-layer sheet cakes which are baked in a large flat rectangular pan, almost always iced and perfect for feeding a crowd.
Served in rectangular slices, the smaller portions contain less fat and sugar than conventional cake. So one can enjoy the treat with less guilt.
The Vanilla Sheetcake with Cherries is scrumptiously rich with a fine textured crumb. The fruit is - literally - the 'cherry on top'
Cost: £5, including cherries
Serves: a crowd
Ingreds:
280gm/9oz self-raising flour (if using plain flour reduce flour by 1.5 level teaspoons)
2 level tsp baking powder
1/4 tsp salt
250gm/8oz soft unsalted butter
375gm/12oz sugar
5 large eggs, slightly cool
2 tsp vanila extract
Toppings:
Cherry Glaze
1 cup icing sugar
1-2 tablespoons lime or lemon juice
leftover cherry segments
A dusting of Icing Sugar
Or: whipped cream with fresh cherries
Method:
Sheet Cake
- Prepare berries; if cherries are not organic, swish in a solution of 9 parts water and 1 part vinegar; drain and rinse. Remove stems; if you don't have a cherry stoner (available on the net); cut off the fat sides (like prepping a mango) then the bits around the stones. Separate the fat & thin bits; set aside. This can be done in advance.
- Line a 12x13inch/31x33cm rectangular pan OR a large Swiss Roll pan with greaseproof paper.
- Preheat oven to 180C/350F
- Sift flour, baking powder & salt onto a sheet of parchment paper (makes for a beautiful texture). 67 uses the paper living the pan.
- In a large bowl, beat butter and sugar on med-high speed until light and fluffy - about 5 mins
- Beat in eggs, one at a time; mix in vanilla
- Use a whisk to gently fold in a third of the dry ingredients, cutting it down the centre to the bottom and up the side, turning the bowl to the right continuously until the flour is incorporated. The action should be gentle not vigorous. Repeat twice more.
- Use a spatula to scrape the sides & bottom of the bowl to ensure no loose flour is left behind. The batter should be smooth and thick.
- Scrape into the pan and even out with the spatula. Build up the batter a little at the edges, leaving a slight depression in the middle for a flat'ish surface. (If you feel the batter is too much for the pan, remove about a cup for cupcakes or a mini-air-fryer cake.)
- Scatter the half cherries over the top of the batter.
- Bake 20/25 mins or until golden, turning the cake tin for even browning 2/3 of the way through baking. A toothpick inserted in the centre comes out clean.
- Cool pan on a wire rack 5 mins; place a second rack on top and invert. Peel off parchment paper and invert again so that the top of the cake is facing up.
- When cake is completely cool, glaze and cut into portions OR
- Dust generously with icing sugar OR serve with whipped cream and fresh cherries on the side
Cherry Glaze
- Sift icing into a bowl
- Add 1 tablespoon juice
- Whisk until thick and spreadable, adding a further tablespoon of juice if necessary
- Gently stir through cherry bits, leaving streaks of colour
- Spread on top of cake
Comments:
'Absolutely magnificent! It's moist and gorgeous and the cherries are great.' Political Agent
'8 1/2 out of ten and only because some pieces had lots of cherries and some not so many. Otherwise very good.' Assistant to Priest
Adapted from Essentials of Baking by Williams-Sonoma
ISBN-13 978-0-8487-3258-5
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This recipe has been developed by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.
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