AuthorMarika RosebergDifficultyIntermediatePre-heat oven to 180°C/350°F/gas 4. Sift cornflour, flour, baking powder and ginger spice mix.
Separate egg yolks from whites. In separate bowls beat egg yolks with sugar until fluffy and whisk egg whites with a pinch of salt until stiff peaks. Gently fold egg whites into the yolks.
Gradually add flour mixture into the eggs carefully folding it in to make sure whipped eggs do not lose the volume. Distribute the batter to 2 cake tins (22cm diameter) and bake for 25 Minutes.
Remove from the oven and let the sponge cool in the cake tin for around 20 Minutes, then transfer to the cooling rack to let it cool completely.
Prepare cranberry puree. Place cranberries, caster sugar, vanilla and cinnamon stick into a sauce pan and heat over medium-low heat until cranberries pop (around 9 Minutes. Let the mixture cool. Remove cinnamon stick and blend until smooth.
Prepare caramel sauce. Melt butter, sugar and golden syrup in a small saucepan. Let it simmer for 3 Minutes, keep stirring to make sure it doesn't burn.
Add double cream and 1/2 tsp Fleur de Sel. Gently mix together and taste before adding more salt, if needed. Cook for another 3 Minutes, then pour into a glass jug and let it cool.
Prepare caramel icing. In a clean mixing bowl place mascarpone and whipping cream. Mix well until combined, then gradually add icing sugar and whisk on a medium speed until stiff peaks then gently fold in caramel sauce until you get a smooth and fluffy cream.
Using a sharp knife cut the sponge in half horizontally and assemble the cake alternating sponge, cream and puree. Get creative and decorate as you wish - with sugared cranberries, fresh fruit, macarons, gingerbread, chocolate shards, etc.
Ingredients
Directions
Pre-heat oven to 180°C/350°F/gas 4. Sift cornflour, flour, baking powder and ginger spice mix.
Separate egg yolks from whites. In separate bowls beat egg yolks with sugar until fluffy and whisk egg whites with a pinch of salt until stiff peaks. Gently fold egg whites into the yolks.
Gradually add flour mixture into the eggs carefully folding it in to make sure whipped eggs do not lose the volume. Distribute the batter to 2 cake tins (22cm diameter) and bake for 25 Minutes.
Remove from the oven and let the sponge cool in the cake tin for around 20 Minutes, then transfer to the cooling rack to let it cool completely.
Prepare cranberry puree. Place cranberries, caster sugar, vanilla and cinnamon stick into a sauce pan and heat over medium-low heat until cranberries pop (around 9 Minutes. Let the mixture cool. Remove cinnamon stick and blend until smooth.
Prepare caramel sauce. Melt butter, sugar and golden syrup in a small saucepan. Let it simmer for 3 Minutes, keep stirring to make sure it doesn't burn.
Add double cream and 1/2 tsp Fleur de Sel. Gently mix together and taste before adding more salt, if needed. Cook for another 3 Minutes, then pour into a glass jug and let it cool.
Prepare caramel icing. In a clean mixing bowl place mascarpone and whipping cream. Mix well until combined, then gradually add icing sugar and whisk on a medium speed until stiff peaks then gently fold in caramel sauce until you get a smooth and fluffy cream.
Using a sharp knife cut the sponge in half horizontally and assemble the cake alternating sponge, cream and puree. Get creative and decorate as you wish - with sugared cranberries, fresh fruit, macarons, gingerbread, chocolate shards, etc.
