Inspiration & Ideas

Celebrate the GCSE results with an easy to make cake

Flour Eggs and Scale for Cake Baking

They’ve worked hard for two years, swotting furiously in the lead up to their exams and now, with the results in, it is time to celebrate. And what better way than a homemade cake?

Shake off the table cloth, dress your farmhouse table, line up the fabric dining chairs and decorate the dining room with fresh flowers to celebrate exam success – and, of course, to enjoy a slice of delicious cake, served with bubbles.

Passion Fruit, Chocolate & Coconut Roulade

  • Oil or butter for greasing
  • 150g dark chocolate, chopped into small pieces
  • 6 large eggs, separated
  • 170g golden caster sugar
  • 25g cocoa powder
  • 25g ground almonds
  • 250g tub mascarpone
  • 400ml double cream
  • 85g icing sugar
  • 125g lemon curd
  • 3 ripe passion fruits, flesh scooped out
  • 75g coconut flakes, toasted

Melting Chocolate 

  1. Start by heating the oven to 180 or gas mark 4. Grease a swiss roll tin, 33 x 23 cm and line with baking parchment. Grease the parchment too.
  2. Place the chocolate in a glass bowl over a simmering pan of water, making sure the water does not touch the bowl. Leave to melt, stirring occasionally. Remove from the heat and allow to cool.
  3. In a large, clean bowl, whisk the eggs whites until they form soft peaks.
  4. In another bowl, whisk the egg yolks and sugar together until the mixture is pale and thick.
  5. Add a spoonful of the whipped egg whites to the yolk mixture, folding in gently. Add the remaining egg white, in this way.
  6. Sprinkle the cocoa powder and the ground almonds into the mixture and continue to fold in gently, taking care not to knock the air out.
  7. When combined, spread the mixture into the tin and bake for around 15 to 18 minutes, until springy to the touch.
  8. Whilst the sponge is still warm, turn out onto a flat surface and remove the baking parchment but leave it sitting loosely on the surface when you come to roll up the roulade. With a sharp knife, make an incision about one centimetre in from the short edge. Don’t cut all the way through, just break the surface of the sponge.
  9. Rolling the sponge from one short end to the other, roll it as tight as you can, using the parchment to stop it sticking.
  10. Leave to cool, rolled up whilst you combine the mascarpone and the icing sugar in a bowl. Carefully unroll the sponge and spread this sweetened mascarpone mixture on the sponge, leaving a border of about 1.5 cm all around. Drop blobs of the lemon curd across the surface along with the flesh of the passion fruits.
  11. Re-roll the roulade as tightly as possible and dust with a little icing sugar. Cut into thick slices and seeing as it is a celebration, pull up one of the wooden dining chairs and serve with a dollop of cream!

    Rosewater and Raspberry Sponge Cake

    Raspberries for Baking Cake

    Rosewater is available to buy in most major supermarkets and can be found in the baking aisle. It adds a subtle flavour but use sparingly as too much gives a pungent perfumed flavour.

    For the cake, you will need;

    • 225g unsalted butter softened and extra for greasing
    • 225g caster sugar
    • 4 medium, free range eggs, beaten
    • 1 tsp. vanilla extract
    • 225g self-raising flour sifted

    For the rose cream filling

    • 150ml double cream
    • 1 tsp rose water
    • 4 tbsp. raspberry jam
    • 150g raspberries, slightly crushed

    For the drizzle icing

    • 175g icing sugar, plus extra for dusting
    • A few drops of rose water
    • A handful of raspberries for decoration

      1. Heat the oven to 180 or gas mark 4. Lightly grease two 20cm round cake tins and line with baking parchment.
      2. In a large bowl beat the butter and sugar together until fluffy. Add the eggs a little at a time along with a spoonful of sifted flour. Add the vanilla extra and whisk in the remaining flour.
      3. Divide the mixture between the two cake tins and bake for 20 to 25 minutes until a skewer inserted in the middle comes out clean.
      4. Turn out and allow to cool completely on a wire rack.
      5. Make the filling by whisking the cream to soft peaks, adding the rose water little by little.
      6. Place one cake on a plate and smother the top with the cream mixture. Place the other cake layer on top.
      7. Mix the icing sugar, 2 tbsps. of water and a few drops of the rose water, along with the juice of crushed raspberries and mix. Drizzle the mixture over the cake and decorate with a few raspberries. Enjoy at the farmhouse kitchen table sitting on either a dining bench with back so you can sink back into it, or lean forward to grab the last slice!

      Blueberry & Coconut cake

      Blueberries for Baking Cake

      For vegetarians, this cake is perfect with plant oils used instead of animal fats.

      • 250ml rice bran oil, plus extra for the tin
      • 3 eggs
      • 225g caster sugar
      • 2 tsp vanilla extract
      • 300g self-raising flour
      • 50g desiccated coconut
      • 175ml soya milk
      • 140g fresh or frozen blueberries, plus extra to serve
      • icing sugar, to dust 

        1. Heat the oven to 180 or gas mark 4 and grease a 22cm ring tin (like a large ring doughnut tin)
        2. Whisk together the oil, eggs, sugar and vanilla in a large bowl. Combine the flour and coconut and alternately fold into the flour mix with the soya milk. Start and end with the flour.
        3. Spoon a quarter of the mix into the tin. Add the blueberries to the remaining batter and then spoon this into the tin.
        4. This cake will need a slow bake of around an hour or until the skewer comes out clean. If it browns too quickly on top, cover with foil.
        5. When cooked, allow the cake to cool a little and then turn out onto a wire rack. Allow it to cool completely.
        6. Dust the cake with icing sugar and serve in slices with extra blueberries and a dash of cream.

        Enjoy the cake and celebrations with family and friends gathered around your reclaimed wood dining table, dressed with a pristine white table cloth and pretty serving plates and cake forks. Celebrating the successes in life is important, so enjoy this time with family and friends.

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