Could you share your recipe for a delicious sandwich cake featuring brown buttercream and a jammy plum filling?
Absolutely! I believe plums often get overlooked among stone fruits, but they are incredibly versatile and work beautifully in cakes. For this recipe, I cook plums with ginger until they’re soft, creating a quick jammy filling. The key to enhancing the flavors is using brown butter in the buttercream—it adds a warm, caramel richness that takes the cake to the next level.
Can you guide us through the ingredients and the preparation process?
Of course! Here’s what you’ll need for the sponge:
– 330g plain flour
– 290g caster sugar
– 2 teaspoons baking powder
– ½ teaspoon salt
– 180g unsalted butter (softened)
– 3 large eggs
– 150ml milk
– 1½ teaspoons vanilla bean paste
For the plum filling, gather:
– 3 plums
– 40g brown sugar
– 20g fresh ginger (peeled and grated)
And for the brown buttercream, you’ll need:
– 250g unsalted butter
– 200g icing sugar
– ¼ teaspoon salt
– 3 tablespoons milk
To start, preheat your oven to 180°C (or 350°F) and prepare two 20cm cake pans by greasing and lining them.
In a large bowl, mix together the flour, sugar, baking powder, and salt. Add the softened butter and beat on medium speed until the mixture resembles fine breadcrumbs. Next, incorporate the eggs and mix until just combined. Pour in the milk and vanilla bean paste, then beat for an additional minute until the batter is smooth. Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a skewer inserted in the center comes out clean. Allow the cakes to cool completely in their pans.
To make the plum filling, halve and pit the plums, then chop them roughly. In a small saucepan, cook the chopped plums with the brown sugar and ginger over gentle heat until the fruit softens and breaks down. Remove from heat and let it cool.
Now, let’s focus on the buttercream—it’s crucial! Melt the unsalted butter in a saucepan over low heat. Continue cooking until it turns a deep amber color and develops a nutty aroma. Pour the brown butter, including the browned bits, into a heatproof bowl and let it cool. Once it’s cool, refrigerate until it’s soft enough to work with.
When you’re ready to make the buttercream, beat the chilled brown butter with the icing sugar and salt until the mixture is smooth and fluffy. Then add the milk briefly and mix to combine.
To assemble the cake, layer the buttercream with most of the plum filling between the two sponge cakes. Spread the remaining buttercream on top and finish with any leftover plum filling for a stunning presentation.
This sandwich cake not only looks impressive but also brings together wonderful flavors that are sure to impress anyone who tries it!
