Hi GrannieMa
You're most welcome. It's really nice that you want to make an old classic for your daughter's birthday so to get to help out on that then even better.
I have a few things for you, so here goes...You may want to grab a brew because there's a bit to read!
I spoke with my friend yesterday, and she advises that she used to make the Tipsy Ring Cake using a Coffee Sponge. She did it with sponge cake, flavoured with coffee, baked it in a ring mould and then drizzled with sherry. When it was cold, she would whip up double cream, spread it all over and then pipe swirls and finish off with walnuts.
She used our Victoria Sponge recipe using either a two or three egg mix.
For a two egg sponge mix you would use:
- 100 grams butter or margarine
- 100 grams caster sugar or granulated sugar (caster sugar will make it lighter)
- 2 medium eggs
- 100 grams self-raising flour
For optional flavouring
- Coffee - 1 tbsp coffee dissolved in 1 tbsp boiled water or
- Chocolate - 1 tbsp cocoa powder in 1 tbsp boiled water
Alternatives
- As an alternative to the chocolate mixed in water, you can substitute 15 grams of flour for 15 grams of cocoa powder if you prefer.
Alcohol Infusion/Decoration
- 100ml Sherry (Approx - Use your judgement on this as she didn't have precise measurements)
- Double Cream
- Grated Chocolate or Crumbled Flake
Method - (Creaming Method)
- Cream the butter and sugar together in a mixing bowl using an electric whisk.
- Add the eggs one at a time and whisk in.
- Then sift in the flour, add the flavouring of your choice (coffee or chocolate) and then mix until combined.
- Pour into a greased or lined ring pan.
- Bake in the oven on approx 150 - 160°C for fan assisted for about 25 - 35 mins or until a skewer comes out clean.
- Once baked, put the tin on a wire rack stab the cake with a cocktail stick and drizzle over the sherry to absorb into the cake whilst hot.
- Then leave to cool for approx ten minutes.
- Then turn the cake out onto the wire rack and allow to fully cool.
- When cold decorate the cake with whipped double cream and sprinkle with grated chocolate or crumbled flake.
For a
3 egg sponge mix, you would use 150 grams of butter, sugar and flour and use 3 medium eggs. Use the same method, just increase the baking time.
The Victoria Sponge recipe is one we have tried and tested many times and is very versatile.
I then found an 8-inch Sponge Ring Cake Recipe which was very similar to our Victoria Sponge Recipe, so we're definitely on the right track...this one uses the all in one method.
8-inch Ring Sponge Cake Recipe
- 115 grams self-raising flour
- 1 tsp baking powder
- 115 grams soft margarine
- 115 grams superfine caster sugar
- 2 eggs
- 1 tbsp cocoa powder
- 1 tbsp boiling water
Method - (All in one)
- Preheat the oven to 160°C or Gas 3.
- Grease the 8-inch ring tin and line the base with parchment paper.
- Sift the flour and baking powder into a mixing bowl.
- Add the margarine, sugar and eggs.
- Combine the cocoa powder and boiling water together in a cup then add to all the other ingredients.
- Beat all the ingredients with a wooden spoon for 2-3 minutes until it goes pale in colour.
- Spoon the mixture into the lined tin, bake in the centre of the oven for approx 30-40 mins.
- Ensure a skewer comes out clean.
- Turn out onto a wire rack and remove the parchment paper allow to fully cool.
- ... Sherry Infusion - If using this recipe you could now add the Sherry to the cake whilst it's still hot.
I've never made this recipe, so I can't confirm how it turns out; however, this is a picture of its shape and size. (This is just the sponge version of it, not the chocolate version but you get the idea).
Bundt Cake
Regarding your Bundt Cake Question, if it's an intricate tin with lots of lines/ridges or shapes, I would opt for a Madeira Cake. Madeira is a much tighter/denser cake that holds its shape and is great for Bundt Cakes/Carved Cakes. Or use the ones that came with your tin; this is because they will be a much sturdier mix than a basic sponge and a delicate sponge may not hold up as well. (This is one I've previously made).
How to make a Lemon Bundt Cake using a Heritage Bundt Pan tin and the all-in-one method. Preheat the oven to: 150°C - Fan Assisted Oven 160-170°C - Conventional Oven 3 Gas Mark 325F Ingredients: 275 Grams or 10 oz Margarine 275 Grams or 10 oz Caster Sugar 5 Medium Eggs 350 Grams or 12 oz...
www.helpmebake.com
Greasing your Ring Tin/Bundt Tin
Many recipes say 'line' and grease the tin when baking, but with a ring tin or bundt tin, you may find that you cannot get baking parchment to sit where you want without compromising the shape of the cake. So to ensure that your cakes slide straight out of the tin when baked I do the following:
I use either Bake Easy Spray or PME Release a Cake Spray in my tins, they don't require any further greasing and as long as you have a good coating all over and in all the ridges, the cake will slide straight out when baked.
The other thing you can do is use a cake greasing spray of your choice and then lightly coat with flour, tap out any excess and then pour in your cake batter. This also stops the cake from welding to the tin.
8-Inch/20cm Ring Tin
I found this 20cm/8-inch Ring Tin on Amazon if that's any good to you.
Great prices on your favourite Home brands, and free delivery on eligible orders.
www.amazon.co.uk
I think I've covered everything, but if there is anything else, then please let me know.
Good Luck and Happy Baking!