I cannot tell you the amount of trouble this cake gave me. I don't know what it is, but baking for cake club is always a bit fraught. Normally when I bake, it all goes smoothly and I am usually very pleased with the result, but bring cake club into the mix and I either have a disaster or my cake isn't good enough to make on the day. Maybe I am just expecting too much of myself. (recipe at end of post)
Clandestine Cake Club in Dundee, I came up with the theme - I Scream, You Scream, We All Scream For Ice Cream. For my cake I wanted to combine two of my favourite ice cream flavours, raspberry ripple and cheesecake. Now the rules of cake club state there cannot be cheesecake, but I thought I could get around that by introducing a sponge base instead of a biscuit base and really make it into a cake instead of a pudding.
I would love to tell you it came out beautifully first time, but it didn't. It looked amazing, but when I cut into the cheesecake, the filling went
gloop and sank.
I really hoped to make another one to try before the club meeting, but a combination of lack of time and being exhausted put paid to that. I just had to cross my fingers and hope my next one (longer in the oven) would be a success.
It was nerve wracking when the cake was cut into, but it turned out really well and I had a lot of praise for it on the night. The cheesecake was really light as was the sponge base and it had set well this time. Phew!
We had our third cake club in the basement of Drouthys. It is a great pub situated on the Perth Road, directly across from the art college. I go there regularly with my yoga friends for a meal. The food is excellent and the staff are always lovely. I also have many good memories of time spent there as a student when it was named McGonagalls.
It was lashing down with rain when we arrived, but the cakes all arrived safely, thank goodness. There was a great turnout, we were 21 proud with 11 cakes to work our way through. It was a bit dark in the basement, which is great for cosy chats, but not so good for photos I am afraid.
A big thank you to Drouthy's for hosting the event.
142 Perth Road,
Phone: 01382 202187
If you would like to join the Clandestine Cake Club, check the official page for details of clubs in your area.
Check out one of my fellow cake clubber's post about the meeting. Stuart blogs over at Cakeyboi. If you haven't meet him yet, pop over and say hello.
Raspberry Ripple Cheesecake Cake
This is a baked cheesecake, swirled with raspberries. This cheesecake has a sponge base and is topped with cream and raspberries. Lovely, light and delicious. I made a standard quantity of victoria sponge, which makes two sponges. The second one I set aside for making trifle, but you could just use the second one for a single layered cake topped with cream and fruit or make cake pops with it.
- 175g self raising flour
- 175g caster sugar
- 175g butter, softened
- 3 large eggs, beaten
- ½ tsp vanilla extract---------------------
- 600g cream cheese
- 175g caster sugar
- 2 tbsp plain flour
- 142ml soured cream
- 2 eggs and 1 yolk
- 1 tsp vanilla extract
- 500g raspberries, plus more to decorate
- 300ml whipping cream
- a good dusting of icing sugar
1. Preheat the oven to 180c/fan 160c/350f/ gas mark 42. Line a 18cm/7inch deep cake tin and a shallow sponge tin of the same size for the spare cake.3. The first five ingredients are for the sponge base. In a food processor or stand mixer (you could do it by hand too), beat the butter and sugar together until light and fluffy.3. Beat in the eggs and vanilla extract, then fold in the self-raising flour.4, Divide the mixture in half. Put half in your deep cake tin for the cheesecake and the rest in the shallow tin for the spare sponge. Pop you spare sponge in the oven first, while you tackle the cheesecake. Bake for 20 minutes until well risen, golden and firm to the touch. 5. Beat together the cream cheese, sugar, plain flour, soured cream, eggs and vanilla extract until well combined and smooth.6. Fold in the raspberries, then pour the batter over your sponge base (deep tin). Smooth the top and cover with a good dusting of icing sugar.7. Pop in the oven once your single sponge is out and bake for 1 hour and 30 minutes. Try the skewer test. There may be a bit of creamy cheesecake on the skewer, but it shouldn't be wet.8. Turn the oven off and leave the cake to cool in the oven with the door open slightly.9. Once cool, remove from the tin and decorate with whipped cream and raspberries.
DetailsTotal time: Yield: 1 cake
Teatime Treats. This is a month challenge hosted alternately by Karen over at Lavender and Lovage and Kate over at Kate Baked. Karen is the host this month and the theme is Summer Fairs & Fetes and Cake Stalls.
If you would like to join in, you have until 28 July 2012 and there is a linky at the end of the post, where you can add your link.
As always, head over to The Food Blog Diary for all the latest foodie challenges and giveaways.