Party Sheet Cake

July 1st is Canada Day and this year my country turned 150! My countries history is a lot longer than that number though and I am very proud to be part of time that is beginning to try and fix the errors we made in the past that have hurt the Indigenous peoples of Canada. I am really proud of my country though and really enjoy being a part of such a diverse and forward thinking country. So this past weekend we had a whole bunch of people over to celebrate. You can take the girl out of Canada…

I have to say my Scots friends did very well and there were some seriously impressive outfits on display!

Canada day to me was always celebrating my brother’s birthday in the morning (he turned 25 this year!) and then heading down to the beach for my village’s community party, which always meant more cake!

I wanted to make a really scrummy sheet cake that would serve a big group of people and I have come up with a nice recipe for a deep sheet cake that can make quite a few servings and keep everyone happy! This is a nice deep cake so you can cut quite a few pieces without feeling like you are skimping on the serving size! I really like the custard sponge, its a little bit different from a normal vanilla or white cake, but extra yummy!

Also I am ridiculously proud of my ability to pipe a Canadian Flag maple leaf onto the top! Obviously you can decorate yours any way you like!

Party Sheet Cake

This recipe make one large and deep sheet cake and is 308 calories a piece when cut into 24 pieces.

DSC_0246

Ingredients:

Cake

  • 460g unsalted butter (softened)
  • 460g white sugar
  • 8 eggs
  • 400g self-raising flour
  • 1 tsp baking soda
  • 200g custard powder
  • 8 Tbs milk

Buttercream Icing

  • 250g butter (softened)
  • 500g icing sugar
  • 1 tsp vanilla
  • food colouring (optional)

Preparation:

  1. Preheat the oven to 170C and line a large baking pan (about 13″ x 9″) with baking paper.
  2. In a large mixing bowl or stand mixer, cream butter and sugar together until light and fluffy.
  3. Add eggs, flour, baking soda, custard powder and milk and mix until smooth and just combined.                                              IMG_6467
  4. Bake for 30-40 minutes or until a toothpick inserted into the centre of the cake comes out clean. Be careful with this, with big cakes it can be easy under bake the centre!
  5. Allow to cool in the pan for about 5 minutes.
  6. Remove sponge from pan and let cool completely.             DSC_0242
  7. White the sponge is cooling, you can make up the icing.
  8. Whip the butter until light in colour.
  9. With the beater on a low speed, slowly add the icing sugar about 1/3 at a time until completely combined.
  10. Add the vanilla and then beat on medium-high until light and fluffy (at least five minutes).                                         img_2398
  11. Mix in any colour you may want to add and decorate your cake when cooled!      DSC_0243

Hope this cake recipe helps in any big celebrations and that your friends and family enjoy it as much as mine did! Happy Canada Day!

Here is an easy to print version:

Party Sheet Cake

Cake

  • 460g unsalted butter (softened)
  • 460g white sugar
  • 8 eggs
  • 400g self-raising flour
  • 1 tsp baking soda
  • 200g custard powder
  • 8 Tbs milk

Buttercream Icing

  • 250g butter (softened)
  • 500g icing sugar
  • 1 tsp vanilla
  • food colouring (optional)

Preparation:

  1. Preheat the oven to 170C and line a large baking pan (about 13″ x 9″) with baking paper.
  2. In a large mixing bowl or stand mixer, cream butter and sugar together until light and fluffy.
  3. Add eggs, flour, baking soda, custard powder and milk and mix until smooth and just combined.
  4. Bake for 30-40 minutes or until a toothpick inserted into the centre of the cake comes out clean. Be careful with this, with big cakes it can be easy under bake the centre!
  5. Allow to cool in the pan for about 5 minutes.
  6. Remove sponge from pan and let cool completely.
  7. White the sponge is cooling, you can make up the icing.
  8. Whip the butter until light in colour.
  9. With the beater on a low speed, slowly add the icing sugar about 1/3 at a time until completely combined.
  10. Add the vanilla and then beat on medium-high until light and fluffy (at least five minutes).
  11. Mix in any colour you may want to add and decorate your cake when cooled!

 

 

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