XL Doughnut Birthday Cake

I'm hosting AlphaBakes this month and the letter is 'X' which is quite tricky. Fortunately, it arrived in Dec so we are accepting any Xmas related bakes this month - does not have to have 'Xmas' in the title to qualify. Suelle from Mainly Baking left a comment on my blog "If X can replace the sound ex- at the beginning of a word, then we can make Xtra special, Xceedingly good bakes. Not to mention Xciting!! ;)" That gave me the idea of this XL Doughnut Cake.

As there was a recent birthday at work, I decided it would make a good birthday cake and everyone was really impressed with the cake. It's really simple to bake as the mould does all the hard work ie making it look really impressive! I made my favourite vanilla sponge and filled it with raspberry jam, lots of whipped cream, pink glaze icing and sprinkles.

As mentioned, I'm entering this to AlphaBakes hosted by myself this month and co hosted by Caroline from Caroline Makes. The letter this month is X.

 I bought this from Discount UK for only £3.99 which is a real bargain as it has an insert so you can add fillings and a decorating scribbler.

 sugar, flour, cornflour, homemade vanilla extract, soured cream, vanilla bean paste, butter 

 ready to go in the oven 

 looks like a giant doughtnut! 

 jam and cream for the filling 

 I used the insert to create a recess in one of the cakes... 

 Filled with raspberry jam 

 and a generous layer of cream as I wanted it to be visible from the side 

 place other cake on top 

 a doughnut cake 

 pink glaze icing and sprinkles 

 love the icing dripping down the sides 

 yum! 

For the cake 

125g flour + 1 tablespoon cornflour (original recipe states 1/2 cup plus 2 tablespoons cake flour + 1/2cup plain flour )
1.5 teaspoon baking powder
1/4 teaspoon salt
113g butter
225g sugar
1.5 teaspoon vanilla extract
1/2 teaspoon vanilla bean paste
1/2 cup sour cream
2 eggs
1 eggs yolk

For the filling

300mls double cream

raspberry jam

For the icing

125g icing sugar

1-2 tablespoons warm water

red food colouring

sprinkles

• Preheat the oven to 180C. 
• Sift the flours, baking powder and salt into a medium bowl.
• In the bowl of a stand mixer fitted with a paddle attachment, beat together butter, sugar, vanilla extract and vanilla bean paste until light and fluffy, about 2 minutes.
• In a measuring jug, whisk together sour cream, eggs and egg yolk until smotth.
• Pour half of the wet ingredients into the butter-sugar mixture and beat until smooth.
• Reduce mixer speed to low and stir in half of the flour mixture.
• Repeat with the remaining dry and wet ingredients. 
• Turn off the mixer and fold batter by hand several times to make sure it is well mixed. 
• Divide the batter between the cake tins evenly. 
• Bake until golden brown and a toothpick inserted into the centre comes out clean, about 22-25 minutes. 
• Allow to cool in the pan for 5 minutes before removing to a wire rack to cool completely.
• Whip double cream for a few minutes until thickened and stiff. Do not overwhip or the cream will split.
• Fill cake with raspberry jam followed by a layer of cream.
• To make the icing, sift icing sugar in a bowl. Add water a little at a time until it's the right consistency. Add in a little food colouring if desired.
• Drizzle the icing over the top of the cake using a spoon and finish with sprinkles.