Only 6 sleeps until The Great British Bake Off returns to our screens… excited is an understatement!!! To celebrate the occasion, my friend and I attempted a bake from the series three cook book – the Showstopping Jewel Box Cake. Don’t be fooled by it’s appearance, this cake is actually pretty easy to make. It is simply a white chocolate sponge cake covered in jam, decorated with raspberries and wrapped in a white chocolate bow.
If I’m being completely honest, the bow is fairly challenging. We found the chocolate modelling paste a little crumbly and therefore the bow loops kept falling apart; hence the improvised ribbon stuck on top 🙂 If I was making this cake again I would suggest buying ready to roll white chocolate icing such as this one. Not only does it taste nicer but you’ll also save your self a lot of time and effort.
All in all though, this cake is 100% achievable and I’ve tried to adapt the recipe to make it as easy as possible, so why not challenge yourself this week and attempt this cake for yourself? Besides, the white chocolate sponge is so delicious that if you only manage to bake that and cover it in jam it’s still worth it!
How it’s meant to look:
Close enough! 🙂
Ingredients (for the cake)
150g white chocolate, chopped
250g unsalted butter, soft at room temp
250g caster sugar
1 tsp vanilla extract
4 large eggs, at room temperature beaten into a jug
250g self-raising flour
pinch of salt
Method (for the cake)
Pre-heat the oven to 180°C. Line a 23x23cm square baking tin with baking paper.
Melt the chocolate for the sponge and leave to cool until needed. In a separate bowl beat together the butter and sugar until smooth. Now add the vanilla and beat until the mixture is very light in colour and fluffy in texture.
Gradually add the eggs, adding a tablespoon of flour with each portion, beating well after each addition. Sift the rest of the flour and the salt into the bowl and fold together using a large metal spoon. Now pour in the cooled white chocolate and fold together until just combined.
Spoon the mixture into the prepared tin and spread out into an even layer. Bake for about 40-45 minutes until golden and a toothpick inserted into the middle comes out clean.
Leave to cool for about 30 minutes before tipping the cake out onto a plate, ready for decorating.
Ingredients (for the bow and decoration)
4 tbsp raspberry jam
500-600g fresh raspberries
1 pack ready to roll white chocolate icing (e.g. Renshaw)
Method (for the cake)
Using your hands, roll the icing into a ball to soften it. As soon as it feels smooth, shape it into a sausage. Place the sausage between two long pieces of baking paper (one sheet underneath and one on top) and using a rolling pin, roll the sausage out into a long, flat sheet. Peel off the top piece of paper.
To make the crossed ribbons, cut out two ribbon strips about 30 x 2.5cm using a long, sharp knife to get a sharp edge, peel back the paper and leave on the side. Now warm the raspberry jam in a saucepan on a low heat until melted. Brush the jam over the top and sides of the cake. Now gently press the crossed ribbons on to the cake — across the top and down the sides — to resemble a parcel. Starting with the top of the cake, press the raspberries (pointed-end up) on to the sponge in the squares between the ribbons, so the cake is covered, top and sides.
Return to the white chocolate dough and cut out:
2 strips 11 x 2.5cm (bow ends)
2 strips about 14 x 2.5cm (bow loops)
1 strip about 10 x 2.5cm (bow centre loop)
Snip triangles out of one end of the 11cm strips using scissors and remove the paper on the back. Position the strips in the centre of the cake as shown above. Now remove the paper from the 14cm strips and shape them both into loops pressing the ends together.
Peel the paper from the 10cm strip, then wrap it around the centre of the 14cm loops in a ring to hide the join; press the ends of the bow ring to seal. Position the bow on top of the bow ends in the centre of the cake, use a dab of jam to fix it in place. Reshape the loops and bow carefully until you are happy with them.