{"id":16338,"date":"2014-06-26T19:07:29","date_gmt":"2014-06-26T18:07:29","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=16338"},"modified":"2014-06-27T14:22:32","modified_gmt":"2014-06-27T13:22:32","slug":"curly-whirly-cake-recipe-by-nigel-barton-on-radio-2-drive-time-with-simon-mayo","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/16338\/curly-whirly-cake-recipe-by-nigel-barton-on-radio-2-drive-time-with-simon-mayo\/","title":{"rendered":"Curly Whirly cake recipe by Nigel Barton on Radio 2 Drive Time with Simon Mayo"},"content":{"rendered":"

Nigel Barton serves up a Curly Whirly cake for Simon Mayo and his team on Radio 2 Drive Time.<\/p>\n

Nigel says: “Serve it from the fridge and reduce the sugar content the next time you make it if you find it to be too sweet.”<\/p>\n

The ingredients chocolate sponge are: 250ml milk, 275g light soft brown sugar, 100g dark chocolate (54% cocoa solids), 175g plain flour, 1 tsp baking powder, 30g cocoa powder, 100g salted butter and 2 medium eggs, lightly beaten.<\/p>\n

For the cream cheese frosting: 200g full-fat cream cheese, 400g icing sugar, the seeds of \u00bd a vanilla pod or \u00bd tsp vanilla extract and 50g unsalted butter.<\/p>\n

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To make the cake, preheat the oven to 190C. <\/p>\n

Line two 17cm sandwich tins with foil or baking parchment.<\/p>\n

Heat half the milk & half the soft brown sugar together in a saucepan until the sugar has dissolved, then add the chocolate & stir over a low heat until melted. Remove from the heat and leave to cool slightly.<\/p>\n

Sift the flour, baking powder and cocoa powder together then set aside. <\/p>\n

Put the butter in a large bowl, add the remaining sugar, beat together until light and fluffy, using an electric mixer. Gradually add the beaten eggs, alternating each addition with a tablespoon of the flour mixture to prevent it splitting.<\/p>\n

Fold in the rest of the flour, followed by the remaining milk, then add the still-warm chocolate milk and mix until smooth.<\/p>\n

Divide the mixture between the two lined tins and bake for 20-25 minutes, until risen and firm to the touch. Remove from the oven and leave to cool in the tins.<\/p>\n

Once cooled, turn the cakes out of their tins and sandwich them together with about a quarter of the frosting mix. Spread a thin layer of frosting over the top and sides to bind any crumbs and then leave to set in the fridge for an hour. <\/p>\n

Coat with the remaining frosting, smoothing it with a palette knife. Sprinkle with chocolate flakes or put the melted chocolate in a parchment piping bag and pipe patterns on the cake.<\/p>\n