Indulge family and friends this Christmas with our spiced sponge and gingerbread showstopper. It's the ultimate cake for the festive season.
Mix the flour, baking powder, bicarbonate of soda, sugar, mixed spice and salt in a bowl.
Whisk the buttermilk, oil, vanilla extract and 75ml water with the eggs until smooth. Pour the wet ingredients into the dry and whisk until well combined. Scoop about a third of the cake mixture into a tin. If using, mix the food colouring into the remaining batter and divide this between the other tins. Bake for 25-30 mins, or until the cakes have risen and a skewer inserted into the centre comes out clean.
Cool in the tins for 10 mins, then turn out onto a wire rack, peel off the parchment and cool. The sponges will keep, wrapped tightly in cling film, for three days, or wrap and freeze for up to two months.
Meanwhile, for the chocolate drip, melt the white chocolate in a bowl set over a pan of lightly simmering water or in the microwave in short bursts. Pour into a disposable piping bag and set aside to firm up a little – you want it to be pourable but not too runny.
Remove the cake from the fridge. If you like, you can use an edible gold spray to cover the surface in a thin layer of shimmer. When the white chocolate is the correct consistency, snip off the end of the piping bag and pipe drizzles down the side of the cake. Fill in the top with the remaining chocolate.
Credit: Cassie Best
Prep time: 1 Hour
Cook time: 30 Minutes (+ 1 Hour Chilling)
225ml vegetable oil , plus extra for the tin
375g plain flour
3 tsp baking powder
1½ tsp bicarbonate of soda
375g golden caster sugar
1½ tsp mixed spice
½ tsp fine salt
1½ tsp vanilla extract
3 large eggs
5ml red food colouring gel
For the icing:
250g pack slightly salted butter , at room temperature
900g icing sugar
1 tsp vanilla extract
500g tub full-fat soft cheese
edible gold spray
200g white chocolate , chopped or grated