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"Jam Sandwiches" Cake

Name: "Jam Sandwiches" Cake
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Ingredients: 3/4 cup plus 2 TBS (200g) butter, at room temperature; 1 cup (200g) caster sugar (fine granulated sugar); 4 medium free range eggs, at room temperature; 4 tsp vanilla extract; 1 1/2 cups minus1 1/2 TBS (200g) self rising flour (see recipe note); 4 tsp warm water; 3 1/2 TBS butter, room temperature; 1 cup (130g) icing sugar, sifted; 1/2 TBS whole milk; 1/2 tsp vanilla extract; 1 jar of seedless strawberry or raspberry jam

Sunday, 29 May 2022

People all over the UK will be celebrating the Queen's Platinum Jubilee in the coming week, from June 2nd to June 5th, a four day bank holiday for those in the UK, and indeed something special to celebrate.

All over the country this auspicious occasion will be marked withy celebrations and street parties. Bunting will be strung and special foods will be made and served. There is no nation in the world who celebrates such occasions as well as the British do!

A spectacular pageant is planned for the occasion, and then there will be the Trooping of the Colours amongst other things.

A friend of mine posted this photograph which was taken at a Street Party in Chester, UK during the Queen's Silver Jubilee (25 years on the throne) back in 1977. She is the one right behind the child in the sombrero.

As you can see the British love to do these things out and celebrate in a big, BIG way! I shall miss this. How much more exciting it is going to be now with this very historic occasion. Yes, I am a Royalist and proud of it.

Quite often at celebrations you will see Jam Sandwiches being offered for the kiddies. This delicious recipe for Jam Sandwiches Cake I am sharing today is a fabulous take on that theme!

Not sandwiches with bread, but sandwiches made with a moist and tender loaf cake, sandwiched together with a rich vanilla buttercream and sweet strawberry jam!

Such a simple idea and a fabulous bit of "eye foolery!" And quite an easy thing to make. Sweet and delicious and so very festive!

But in a very simple way. I think the Queen herself would get a big kick out of this! The original idea comes from Frances Quinn who was the winner of the 13th British Bake-Off where she made a name for herself with her signature bakes and style.

In fact this was her very first signature bake on the show.

WHAT YOU NEED TO MAKE "JAM SANDWICHES" CAKE

You will need an electric mixer and an 8 X 5 X 3 inch loaf tin for this.

For the cake:

3/4 cup plus 2 TBS (200g) butter, at room temperature
1 cup (200g) caster sugar (fine granulated sugar)
4 medium free range eggs, at room temperature
4 tsp vanilla extract
1 1/2 cups minus1 1/2 TBS (200g) self rising flour (see recipe note)
4 tsp warm water

For the buttercream filling:

3 1/2 TBS butter, room temperature
1 cup (130g) icing sugar, sifted
1/2 TBS whole milk
1/2 tsp vanilla extract

You will also need:

1 jar of seedless strawberry or raspberry jam

I have given instructions on how to make your own self-rising flour in the notes of the recipe. It is a very simple thing to make. I know that it is not readily available everywhere.

I use free range eggs, salted butter, pure vanilla and whole milk. The granulated sugar here in Canada is very fine, but if your sugar is a bit coarser, simply whiz it for a few seconds in a food processor to make it finer.

The finer the sugar the more it will melt into the bake. Have you ever noticed a cake dotted with darker "freckles" on the surface? This happens when your sugar doesn't completely dissolve into the batter, and this is usually due to the sugar being coarser.

HOW TO MAKE "JAM SANDWICHES" CAKE

Nothing really could be easier. Begin by preheating your oven to 350*F/180*C/ gas mark 4 and buttering and lining your loaf tin with baking paper.

Measure your flour out into a bowl. In a larger bowl beat the butter and sugar together with an electric whisk for 5 to 10 minutes until light, pale in color and creamy.

Using a fork, beat the eggs together with the vanilla in a jug. Gradually beat this mixture into the butter and sugar mixture, beating well after each addition. If the mixture starts to curdle, add a spoonful of the flour.

Fold in the flour just until combined, and then fold in the warm water.

Scrape the cake batter into the prepared loaf tin, leveling off the top with a spatula. Bake for 45 to 50 minutes until the cake has risen and is golden brown. A toothpick inserted in the centre should come out clean.

Leave to cool in the tin for 10 to 15 minutes, then turn out onto a wire rack to cool completely.

Measure the butter, icing sugar, milk and vanilla into the bowl of a stand mixer. Beat slowly, increasing the speed as you go, until the mixture is light and fluffy.

Trim the darker ends off of the loaf cake, using a serrated knife. Cut the cake into 1/2 inch thick slices. (you should get 16)Sandwich the slices together in pairs with the butter cream and a quantity of jam. Cut diagonally into large triangles to look like jam sandwiches.

You can cut the larger triangles into smaller triangles for serving.

Such an easy cake to make and so impressive in it's simplicity. You could dust them with icing sugar, but really they are quite sweet enough as it is!

And it is fun, fun, FUN!!

I thought that you might want to learn a little bit about the history behind the plate I have used to serve these fun cakes. This was my Grandmother Woodworth's plate.

It was a wedding gift to her and my Grandfather on the occasion of their wedding in 1928, given to them from my great Uncle Ralph Connell, who was married to my great Aunt Addie, my grandmother's sister.

It has a well used opalescent surface and gold edged handles. Quite often in those days people would not purchase a wedding gift on purpose for the couple but make a gift of something special that they already had in their home.

This was a plate that was not only special to my Grandmother and her sister, but also to my mother and now myself. What better plate to serve a celebratory bake on!

Some other celebration bakes of mine that you might enjoy are:

PATRIOTIC BUTTERFLY CAKES - tender little cupcakes, cut to look like butterflies, garnished with fresh berries and butter cream. A bit of the red, white and blue!

RASPBERRY CELEBRATION CAKE - This is the cake I always bake for summer birthdays. A light moist sponge, filled with lovely raspberries, butter cream icing and seedless raspberry preserves. Top with a sweet glaze and serve with more raspberries.

LEMON & ELDERFLOWER CAKE - A beautiful cake with a lovely moist crumb and wonderful flavours. Filled with a lush lemon curd, and soaked in a sweet elderflower syrup, this is the cake I baked to celebrate the wedding of Harry and Meghan.

"Jam Sandwiches" Cake

Yield: 8

Author: Marie Rayner

Prep time: 30 MinCook time: 50 MinTotal time: 1 H & 20 M

What a simple fun way to celebrate. Cake is baked in a loaf tin, sliced and then sandwiched together with a delicious buttercream and some strawberry jam!

Ingredients

For the cake:

3/4 cup plus 2 TBS (200g) butter, at room temperature
1 cup (200g) caster sugar (fine granulated sugar)
4 medium free range eggs, at room temperature
4 tsp vanilla extract
1 1/2 cups minus1 1/2 TBS (200g) self rising flour (see recipe note)
4 tsp warm water

For the buttercream filling:

3 1/2 TBS butter, room temperature
1 cup (130g) icing sugar, sifted
1/2 TBS whole milk
1/2 tsp vanilla extract

You will also need:

1 jar of seedless strawberry or raspberry jam

Instructions

Preheat the oven to 350*F/180*C/ gas mark 4. Butter and line an 8 X 4 X 3 inch loaf tin with baking paper.
Measure your flour out into a bowl.
In a larger bowl beat the butter and sugar together with an electric whisk for 5 to 10 minutes until light, pale in color and creamy.
Using a fork, beat the eggs together with the vanilla in a jug. Gradually beat this mixture into the butter and sugar mixture, beating well after each addition. If the mixture starts to curdle, add a spoonful of the flour.
Fold in the flour just until combined, and then fold in the warm water.
Scrape the cake batter into the prepared loaf tin, leveling off the top with a spatula. Bake for 45 to 50 minutes until the cake has risen and is golden brown. A toothpick inserted in the centre should come out clean.
Leave to cool in the tin for 10 to 15 minutes, then turn out onto a wire rack to cool completely.
Measure the butter, icing sugar, milk and vanilla into the bowl of a stand mixer. Beat slowly, increasing the speed as you go, until the mixture is light and fluffy.
Trim the darker ends off of the loaf cake, using a serrated knife. Cut the cake into 1/2 inch thick slices. (you should get 16)
Sandwich the slices together in pairs with the butter cream and a quantity of jam. Cut diagonally into large triangles to look like jam sandwiches.
You can cut the larger triangles into smaller triangles for serving.

Notes

Make Your Own Self Raising Flour:

You can make your own self raising flour by adding 1 1/2 tsp of baking powder and 1/4 tsp of salt to every cup of plain flour.

Did you make this recipe?

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This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com

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Air Fryer Bread Pudding

Sunday, 15 May 2022

Are you looking for a quick and easy dessert that is delicious and yet won't take up a lot of time? Look no further! I bet you didn't know you could cook bread pudding in the air fryer.

Well you can, beautifully. This air fryer bread pudding has a golden crisp top and yes is beautifully soft and indulgent inside. It's perfectly sweet and goes together lickety split.

In fact you can be enjoying this delicious dessert in pretty much less than half an hour from when you put it together. (Excluding the time it takes to preheat the fryer.)

Not only that, but it uses relatively few simple ingredients to make it. Its also a great way to use up stale bread.

This is also the perfect summer dessert for when you want something a little bit heartier as there is no need to heat up the kitchen by having your oven on!

Quick and easy to make? Simple ingredients? Keeping the kitchen cool? Delicious as well? Count me in!!

WHAT YOU NEED TO MAKE AIR FRYER BREAD PUDDING

A few simple every day kitchen ingredients, a six inch cake tin or casserole dish and an air fryer.

You will need:

4 cups (140g) cubed white bread (3/4 inch cubes, Italian, French, Brioche, Challah)
4 TBS sultana raisins (golden)

For the custard:

2 large free range eggs
1 cup (240ml) whole milk
1/4 cup (60ml) heavy cream
5 TBS sugar
2 TBS melted butter (hot)
1 tsp vanilla
pinch salt

To serve:

icing sugar (confectioners) to dust
vanilla ice cream

The best breads to use are Brioche, French or Italian Bread or Challah. They give the nicest softest bread custard, but you can also use other kinds if you wish of that's all you have.

You can use stale sandwich bread, burger buns, hot dog rolls and dinner rolls. Place the cubes onto a baking sheet and let them air dry for a few hours prior to using.

You may also use a stale French baguette. In this case, assemble and allow the pudding to rest overnight in the refrigerator, covered.

Don't like raisins??? NO problem! Just use some fresh or frozen berries. If using frozen, thaw and drain first.

You can even use chopped dried apricots or date. Chocolate chips are also very nice. Just saying. 😉

HOW TO MAKE AIR FRYER BREAD PUDDING

You won't believe how simple this really is to make!! As I said you will need a six inch deep cake tin or casserole dish.

To make the custard, whisk the eggs in a bowl until emulsified. Whisk in the milk, cream, vanilla, salt and sugar. Whisk in the hot butter. (If the butter is hot it blends in better instead of coagulating.)

Butter a six-inch round cake tin or casserole really well. Add half of the bread cubes. Sprinkle 2 TBS of the sultana raisins over top. Pour over half of the custard. Press down lightly with the back of a spoon.

Repeat with the remaining bread cubes, sultanas and custard. Again pressing the bread down gently to submerge it in the custard.(Don't worry if it pops up again, you only want to dampen it all.)

Preheat the air fryer to 350*F/180*C for 15 minutes.

Place the pudding into the air fryer basket and into the air fryer. Cook for 15 minutes at 350*F/180*C. At this time the top should be nicely golden brown and a bread knife inserted near the center should come out clean. (If not done return to the air fryer and cook for a few minutes longer at the same temperature.)

Leave to set for about 10 minutes and then dust the top with icing sugar. Serve warm with scoops of vanilla ice cream.

I personally love this served warm with ice cream on top. I use my cookie scoop to scoop out several small balls of ice cream for each serving. I think it looks very pretty that way.

In the UK they would probably serve this with warm custard or cold pouring cream. Either way would be delicious also!

Wanting bread pudding, but don't have an air fryer? No problem, you can cook this in the oven if you wish. Preheat the oven to 350*F/180*C/ gas mark 4.

Place the pudding dish into a Bain Marie holding hot water to come halfway up the sides of your baking dish. Bale for 30 to 35 minutes until the top is golden brown and a knife inserted near the center comes out clean.

There is no shortage of other bread pudding recipes on here. You could say that it is a favorite pudding of ours. Some really delicious ones (and they are all delicious) are:

VANILLA SAUCED BREAD PUDDING - For those who enjoy a rich sauce with their bread puddings. Deliciously indulgent.

CHOCOLATE BOX BREAD PUDDING FOR TWO - A smaller sized bread pudding perfectly sized for two people in which you can use chopped up chocolate bars or leftovers from a box of chocolates. (What are those?)

SWEET ALMOND BREAD PUDDING WITH BLACKBERRY SAUCE - These little baby bread puddings have beautiful flavor and the sauce goes just perfect with them. They are great for entertaining.

Air Fryer Bread Pudding

Yield: 4

Author: Marie Rayner

Prep time: 5 MinCook time: 15 MinTotal time: 20 Min

You won't believe how quick and easy this dessert is to make. And all in the air fryer. No fuss, no muss and delicious! You will need a six-inch casserole or cake dish.

Ingredients

You will need:

4 cups (140g) cubed white bread (3/4 inch cubes, Italian, French, Brioche, Challah)
4 TBS sultana raisins (golden)

For the custard:

2 large free range eggs
1 cup (240ml) whole milk
1/4 cup (60ml) heavy cream
5 TBS sugar
2 TBS melted butter (hot)
1 tsp vanilla
pinch salt

To serve:

icing sugar (confectioners) to dust
vanilla ice cream

Instructions

To make the custard, whisk the eggs in a bowl until emulsified. Whisk in the milk, cream, vanilla, salt and sugar. Whisk in the hot butter.
Butter a six-inch round cake tin or casserole really well. Add half of the bread cubes. Sprinkle 2 TBS of the sultana raisins over top. Pour over half of the custard. Press down lightly with the back of a spoon. Repeat with the remaining bread cubes, sultanas and custard. Again pressing the bread down gently to submerge it in the custard.(Don't worry if it pops up again, you only want to dampen it all.)
Preheat the air fryer to 350*F/180*C for 15 minutes.
Place the pudding into the air fryer basket and into the air fryer. Cook for 15 minutes at 350*F/180*C. At this time the top should be nicely golden brown and a bread knife inserted near the center should come out clean. (If not done return to the air fryer and cook for a few minutes longer at the same temperature.)
Leave to set for about 10 minutes and then dust the top with icing sugar. Serve warm with scoops of vanilla ice cream.

Notes

You can use stale sandwich bread, burger buns, hot dog rolls and dinner rolls. Place the cubes onto a baking sheet and let them air dry for a few hours prior to using.

You may also use a French baguette. In this case assemble and allow the pudding to rest overnight in the refrigerator, covered.

You can leave out the sultana raisins and use fresh or frozen berries (thaw and drain.)

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Top 15 Cinco de Mayo Recipe Ideas

Thursday, 5 May 2022

Happy Cinco de Mayo. For years I was not sure what Cinco de Mayo was. Probably because I was living in the UK. You may not know what it is either. Now that I am living back in North America, I thought it was about time I learned about it!

Cinco de Mayo happens every year on the 5th of May. It is a holiday that commemorates the Mexican army's victory at the Battle of Puebla during the Franco-Mexican War. Although a relatively minor holiday in Mexico, the day is a popular celebration in the United States. And what better way to celebrate than to eat delicious Mexican food?

I may not be Mexican or American, but I do love Mexican food and any excuse to eat seems like a great idea to me! In honor of it I thought I would share my favorite Tex Mex recipes with you today. All are delicious or I wouldn't be sharing them. Who knows, you may discover a new favorite of your own!

ENCHILADAS CALABAZA - These are my favorite enchiladas. Totally vegetarian the filling is made with roasted butternut squash, cheese, spring onions, etc

The delicious filling is then rolled in corn tortillas and then topped with some tomato salsa and more cheese before baking. These are quite simply fabulous!

MEXICAN CHICKEN SPAGHETTI - I really REALLY love this dish. Not only does it contain pasta and chicken, two of my favorite things, but it is also one of those recipes that cooks all in one pan. No fuss no muss!

Add to that really fabulous Tex Mex flavors and you have a winner winner chicken dinner! (Sorry could not resist!)

CHEESY CHICKEN ENCHILADA CASSEROLE - This is a simple and quick recipe to make, which involves layering chicken, cheese, and enchilada sauce between layers of corn tortillas, along with some onion and green chilies.

I also include a recipe to make my own from scratch homemade enchilada sauce. Its really simple to make and very delicious.

EASY CHILI MAC & CHEESE - This is quick, easy and really delicious. Its a store cupboard meal that is a bit of a cheat but nobody seems to mind.

Boxed mac and cheese, canned chili, salsa and plenty of cheese. Simply yummilicious!

BEEF BARBACOA TACOS WITH SWEET PICKLED ONIONS - Something I came up with to use up leftover cooked roast beef. These are delicious to say the least!

You can make the onions up the day before if you wish. They will keep for quite a while. If you don't have any leftover roast beef, you can use ground beef and just cook as per the recipe.

CHIPOTLE LIME CHICKEN FLATBREAD TACOS - A baked taco with a fabulously tasty chicken chipotle lime filling. Just fill and bake in a casserole.

Delicious served with your favorite toppings. I created a lush chipotle sour cream sauce to serve on top with some guacamole and spring onions! Very tasty!

MEXICAN CHICKEN CLUB FLATBREADS - This is like a Tex Mex, Latin American Open Faced Chicken Club Sandwich. This is a flatbread topped with a layer of saucy black beans, melted cheese, topped with some zingy chicken, my own special sauce, crisp bacon, another drizzle of sauce and garnished with guacamole and sour cream. Whew!

Now that's one tasty mouthful of fusion cooking at its best!

BBQ FLAT CHICKEN TACOS FOR TWO - Blistered wheat tortillas slathered in a rich spicy BBQ chicken, topped with plenty of cheese, sprinkled with red onions and baked.

I like to serve these with a saucy coleslaw which adds color and crunch!

TIJUANA TACOS - Blistered flour tortillas folded around a delicious spicy beef filling with refried beans, onions, peppers, crushed tortilla chips, olives, etc. Served with sour cream, spring onions, cheese and more crushed chips for crunch.

Deliciously simple and a great way to use up the bits and bobs in the refrigerator at the end of the week!

GREEN CHILI CHICKEN ENCHILADAS - I make the filling with plenty of chopped cooked chicken, grated cheese, some spices and seasonings and green enchilada sauce. Wrapped up in wheat or corn tortillas, placed into a casserole dish, slathered with more sauce and cheese and baked.

Delicious served hot with sour cream and a splash of green tabasco. You could also use pork instead of chicken if you wanted to This is a small batch recipe that is very easily doubled to feed more.

CRISPY TWO POTATO TACOS - for the vegetarian in your life, but so delicious even the carnivores will be fighting over them!

These vegetable tacos are fabulously tasty with both white and sweet potatoes, and plenty of zip. Serve with your favorite taco accompaniments for a real family pleaser!

CHEESY TACO PUFFS - I have never had anyone turn their noses up at being presented with one of these fabulously tasty hand pies.

No small wonder with a crisp flaky biscuit/scone type of pastry filled with a spicy beef filling and cheese. Baked until crisp, they always go down a real treat! Children love them also!

CREAMY WHITE CHILI - This is my absolute all time favorite chili recipe. This is an incredibly flavorful version of a white chili filled with hearty beans, tender juicy pieces of chicken, green chilies and a delicious variety of spices.

With some crusty rolls, or tortillas on the side and a mixed salad, it makes for one beautiful weeknight supper! I like to serve it with some white rice and cheese for sprinkling on top.

QUICK AND EASY CHILI - Its simple. It uses store cupboard ingredients. Its quick and easy. Most important of all, its DELICIOUS! With beef, beans, tomatoes, etc.

Quick, easy, delicious. It doesn't get much better than this! With some cornbread or garlic bread for sopping up all that tastiness, it makes for a fabulous rib sticking meal.

And finally dessert, because it makes every meal that little more special!

MEXICAN CHOCOLATE LAVA CAKES - These lush chocolate puddings are meant to be enjoyed warm, with or without a scoop of ice cold vanilla on top.

The perfect ending to any meal Trust me on this. Moreish.

And there you have it, some of my absolutely favorite of the favorite Tex Mex dishes. It is by no meals all of the Tex Mex recipes on my page. I could have kept going forever, but . . . to be honest, if you can't find something to whet your appetite amongst this bunch, then there is no hope. Happy Cinco de Mayo!

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"Jam Sandwiches" Cake