Bake of the Week: Mother’s Day Vanilla Drip Cake

It’s Mother’s Day this weekend and what better way to say thank you to the most important women in your life than with cake?

This stunner takes just 15 minutes to oven-ready and is suitable even for novice bakers – yet it’s sure to impress.

Decorating it with fresh flowers will add that wow factor. And did we mention its yummy, light loveliness?

Thanks to our friends at ao.com for this week’s bake. Find more ideas at ao.com/life

You’ll need

170g plain flour

170g caster sugar

½ tbsp baking powder

½ tsp bicarbonate of soda

¼ tsp salt

100g unsalted butter, cubed

2 large eggs

100ml whole milk + 1 tsp lemon juice

1 tsp vanilla extract

butter and flour to grease the cake tins

Method

Preheat the oven to 180C/160C fan/gas 4. Grease and line 3x15cm baking tins. Grease the paper, dust with flour. Shake off excess.

Put flour, sugar, baking powder, bicarbonate and salt in the bowl of a food processor with a metal blade. Pulse to combine, add cubed butter.

Pulse again until mixture resembles breadcrumbs. Add eggs and mix for a minute until combined.

Add milk and vanilla extract and process for 2-3 minutes. Divide the batter evenly between the baking tins and bake for about 25 minutes or until cakes are springy to the touch. Cool.

Put all ingredients for frosting in the bowl of your stand mixer. Mix on low speed to combine. Increase the speed to maximum and continue until you have firm peaks. Transfer to a piping bag fitted with a large tip.

Dab a little frosting on the cake stand and secure the bottom layer on it. Pipe an even layer of frosting over the bottom cake layer. Repeat with second layer and sandwich with third.

Add some frosting on top of cake and use a pastry scraper to smooth outwards and over sides. Leave sponge showing through for a ‘naked’ effect. Chill in fridge for 30 minutes. Combine cream and white chocolate in a bowl and microwave on medium setting for 20 second bursts, stirring, until completely melted and smooth. Add a small drop of food colouring and stir until mixed in. Leave to cool slightly.

Use a spoon or squeeze bottle fitted with a small tip to slowly drizzle the chocolate around the perimeter of the cake, letting it drip down the sides. Add a dollop of frosting on top of the cake and then secure a circle of baking parchment cut slightly smaller than the cake. Add more frosting over the paper and then arrange the flower decorations on top. Remove them when you are ready to slice the cake.