Martha Washington Cake

An American dessert, Martha Washington Cake is a one-egg cake sandwiched with raspberry jam and a rich cream filling.

2 oz. plus

1 teaspoon butter

8 oz. plus

1 tablespoon flour

8 oz. sugar

1 egg, lightly beaten

3 teaspoons baking powder

2 teaspoon salt

6 fl. oz. milk

1 teaspoon vanilla essence

1 egg yolk

1 tablespoon sugar

1 teaspoons cornflour

4 fl. oz. milk

2 teaspoon vanilla essence

2 fl. oz. double cream , stiffly whipped

12 oz. raspberry jam

2 tablespoons icing sugar

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).

With the teaspoon of butter, grease a 9-inch round cake tin. Dust the cake tin with the tablespoon of flour and knock out any excess. Set aside.

In a medium-sized mixing bowl, cream the remaining butter and the sugar together with a wooden spoon until they are well mixed. Beat in the egg. Add the remaining flour, the baking powder and salt, a little at a time, alternately with the milk. Beat until the ingredients are well blended. Stir in the vanilla essence.

Pour the batter into the prepared cake tin. Place the tin in the oven and bake the cake for 35 minutes or until the top springs back when gently pressed with a fingertip.

Remove the cake from the oven and leave it to cool in the tin for 5 minutes. Then turn it out on to a wire rack to cool completely.

Meanwhile make the filling. In a small mixing bowl, beat the egg yolk, sugar and cornflour together until they are well mixed.

In a small saucepan, scald the milk over moderate heat (bring to just under boiling point). Remove the pan from the heat.

Stirring constantly, pour the milk slowly on to the egg mixture. Stir in the vanilla essence. Return the mixture to the saucepan. Place the pan over low heat and, stirring constantly, cook the custard for 6 to 7 minutes or until it is very thick and smooth. Remove the pan from the heat and pour the custard into the small bowl. Set aside until completely cold.

When the custard is completely cold and set, remove and discard the skin formed on the top with a metal spoon. Fold the whipped cream into the custard. Cover the bowl with plastic wrap and put it into the refrigerator to chill.

When the cake is cool, slice it in half with a large knife to make two layers. Spread the jam on one layer and spread the chilled custard mixture on top. Place the other cake layer on top. Sprinkle the cake with the icing sugar and serve.

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