Here’s a birthday cake for my son’s 7th birthday party. Although my son Viktor is only seven he has seen all Star Wars movies. OK, let’s bake! I combined two cakes.
400g plain flour
Pinch of salt
2 tsp baking powder
450g golden caster sugar
2 tsp vanilla extract
4 eggs, separated
200g chopped walnuts
200g butter (softened)
200g caster sugar
200g self raising flour
Chocolate Ganache Mousse:
300ml whipping cream
200g dark chocolate
Two 20cm sandwich tins
Semi – whip the cream and put it to one side. Heat the chocolate to 32’C in a microwave or bain – marie. Fold 1/3 of the semi-whipped cream into the chocolate and mix until fully incorporated. Carefully fold the chocolate into the remaining cream. Place the mousse in an airtight container and store it in the fridge until needed.
Preheat your oven to 200’C. Grease baking trays with a light coating of oil or butter then line them with greaseproof paper.
Cream the butter in a large bowl until soft. Add the sugar and vanilla and beat again until the mixture is light and fluffy. Beat in the egg yolks and then stir in the chopped walnuts. Fold in sifted flour with the salt and baking powder. Add milk into the mixture and mix until they are incorporated.
In a clean bowl whisk the remaining egg whites until they are stiff. Stir a quarter into the cake mixture and then fold in the rest. Divide the mixture between the 4 tins, making a slight hollow in the centre of each so that the cake rises evenly.
Bake the sponges for 15-20 minutes until they are starting to turn golden brown around the edges or until a skewer inserted into the centre of each cake comes out clean.
Remove the cakes from the oven and leave the cakes to stand for 5 minutes before turning out onto a wire rack to cool.
Preheat oven to 180’C
Rub some butter around the insides of the two sandwich tins and line the bases with circles of greaseproof paper. Beat together the butter and sugar in a mixing bowl until mixture is pale and creamy. Add the eggs to the mixture, one at a time and stir until smooth. Add flour and fold gently into the mixture. Pour half of the cake mixture into each sandwich tin and smooth it level. Place the tins in the oven for 20-25 mins. The cakes are done when they are well-risen and pale golden brown and feel springy in the middle. Turn them out onto a wire rack to cool and remove the greaseproof paper.
When the cake is cold, sandwich the layers together with the ganache mousse and blackcurrant jam. I covered the cake with marzipan and used the Star Wars themed cake topper on top of the cake.
You really do not need a birthday to enjoy this cake. It is great for any occasion. The cake was decorated with Star Wars: The Force Awakens Kylo Ren cake topper, created especially for this occasion.