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Spring Garden Cake with Whipped Cream

This cake is a beauty and tastes as good as it looks. Garnished with edible flowers and leaves. Bake and assemble the day before. Refrigerate. Garnish on the day.
Spring Garden Cake with Whipped Cream
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You Will Need:

Cake
  • 3 extra large eggs, at room temperature
  • ½ cup (125 ml) canola oil
  • ¼ cup (60 ml) butter, melted
  • 1 cup (250 ml) hot buttermilk or hot full cream milk
  • 1 x 600 g Ina Paarman’s Vanilla Cake Mix
Decoration
  • edible flowers
  • berries in season
  • strawberry leaves
Cream Filling

Method:

Adjust the oven rack to the middle position and preheat the oven to 170 °C.

Butter a Swissroll pan 38 cm x 25 cm generously and line base with baking paper.

Beat the eggs, oil and melted butter together for 30 seconds on high speed until well blended.

Add hot buttermilk and beat briefly on high speed.

Add the contents of the pack and gently mix in by hand with a spatula. Mix only until combined. It is important not to overmix. The mixture will be fairly soft and runny.

Scrape mixture into prepared rectangular pan. Drop the pan 5 times to expel air bubbles. Level the top.

Place in oven. Bake for 25 - 30 minutes.

Cake is done when it pulls away slightly from the sides of the pan.

Cool cake in the pan for 10 minutes. Turn out on a cooling rack.

Do not ice until cake is completely cool. Cut cake in half across.

 

Filling and Decoration

Whip the cream with 2 T (30 ml) of dry Cheesecake Mix until firm.

Place the one cake half on a cake plate or board. Spread generously with caramel treat.

Place the second cake half on top, spread it with a thick layer of whipped cream.

Refrigerate cake in an airtight container.

Decorate before serving with flowers, berries and greenery as illustrated.

Spring Garden Cake with Whipped Cream

This cake is a beauty and tastes as good as it looks. Garnished with edible flowers and leaves. Bake and assemble the day before. Refrigerate. Garnish on the day.
Spring Garden Cake with Whipped Cream

You Will Need:

Cake
  • 3 extra large eggs, at room temperature
  • ½ cup (125 ml) canola oil
  • ¼ cup (60 ml) butter, melted
  • 1 cup (250 ml) hot buttermilk or hot full cream milk
  • 1 x 600 g Ina Paarman’s Vanilla Cake Mix
Cream Filling
Decoration
  • edible flowers
  • berries in season
  • strawberry leaves

Method:

Adjust the oven rack to the middle position and preheat the oven to 170 °C.

Butter a Swissroll pan 38 cm x 25 cm generously and line base with baking paper.

Beat the eggs, oil and melted butter together for 30 seconds on high speed until well blended.

Add hot buttermilk and beat briefly on high speed.

Add the contents of the pack and gently mix in by hand with a spatula. Mix only until combined. It is important not to overmix. The mixture will be fairly soft and runny.

Scrape mixture into prepared rectangular pan. Drop the pan 5 times to expel air bubbles. Level the top.

Place in oven. Bake for 25 - 30 minutes.

Cake is done when it pulls away slightly from the sides of the pan.

Cool cake in the pan for 10 minutes. Turn out on a cooling rack.

Do not ice until cake is completely cool. Cut cake in half across.

 

Filling and Decoration

Whip the cream with 2 T (30 ml) of dry Cheesecake Mix until firm.

Place the one cake half on a cake plate or board. Spread generously with caramel treat.

Place the second cake half on top, spread it with a thick layer of whipped cream.

Refrigerate cake in an airtight container.

Decorate before serving with flowers, berries and greenery as illustrated.

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