Mary Berrys Sunshine Cake Recipes
MARY BERRY'S SUNSHINE CAKE
Mary Berry's simple sunshine cake is a twist on a carrot cake, with added courgette and banana. Dense and close in texture, it is topped with a light cream cheese frosting and banana slices.
Provided by Mary Berry
Categories Afternoon Tea, Baking
Number Of Ingredients 1
Steps:
- Preheat the oven to 180°C/160°C fan/Gas 4. Grease two loose-bottomed 20cm (8in) sandwich cake tins and base line with non-stick baking paper. Measure the flour, sugar and baking powder into a large bowl. Beat the eggs in a separate bowl, then add the oil, carrot, mashed banana and courgettes to the eggs and stir. Add these wet ingredients to the dry ingredients and whisk together using an electric whisk until combined. Divide the mixture between the two tins and bake in the oven for 25-30 minutes, or until well risen and lightly golden. Leave to cool in the tins for 10 minutes, then turn out on to a wire rack to cool completely. The cakes will shrink back a little when cooling. To make the icing, place the butter and cream cheese in a large bowl and whisk with an electric whisk until combined. Add the vanilla and half the icing sugar and whisk again until combined. Add the remaining icing sugar and whisk until light and fluffy. Spread half the icing over one cake. Sandwich the cakes together, then spread the remaining icing on the top and swirl. Arrange the slices of banana in a spiral pattern. Cut into slices to serve. Mary's tips: Can be made a day ahead and iced on the day of serving. Un-iced cakes can be frozen.
SUNSHINE CAKE
This cake is a joy - banana, courgette and carrot are the hidden gems that children will not realise are there! To give added interest and texture, use fresh or dried banana slices for decoration. This is not a deep cake, as it has a closer texture than a plain sponge.
Provided by Mary Berry
Categories Cakes and baking
Yield Serves 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 180C/160C Fan/Gas 4. Grease two loose-bottomed 20cm/8in sandwich cake tins and line the bases with baking paper.
- Place the flour, sugar and baking powder in a large bowl. Beat the eggs in a separate bowl, then add the oil, carrot, banana and courgettes to the eggs and stir. Add the wet ingredients to the dry ingredients and whisk together using an electric whisk until combined.
- Divide the mixture between the two tins and bake for 25-30 minutes, or until well risen and lightly golden. Leave to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely. The cakes will shrink back a little when cooling.
- To make the icing, place the butter and cream cheese in a large bowl and whisk with an electric whisk until combined. Add the vanilla and half of the icing sugar and whisk again until combined. Add the remaining icing sugar and whisk until light and fluffy.
- Spread half of the icing over one cake. Sandwich the cakes together, then spread the remaining icing on the top and swirl. Arrange dried banana slices in a ring or spiral pattern on top of the cake. Cut into slices to serve.
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