Yesterday I shared my thoughts with you on the new beautiful Hummingbird Bakery: Life is Sweet cookbook. So, today I am sharing with you the first thing I decided to bake from it. Which just had to be the Peanut Butter and Jelly layer cake!
I grew up on peanut butter and jelly sandwiches and even though I pretty much had them every day for lunch (back when you could take peanut butter to school) I still love them!
The combination of peanut butter and jelly is one that automatically makes brings “America” to mind. Therefore fitting right into everything that the Hummingbird Bakery stands for.
As usual the cake turned out great. Everything I have ever baked from the Hummingbird Bakery books has turned out lovely and exactly has expected.
There was a second attempt with the cake because the first time I didn't follow the instructions and used only 2 tins. The batter was dripping over the sides and all over the oven. Then it wasn't cooking right so, in the end I just dumped it and started again. It may have been okay, but my mood dictated that I start again. Sometimes starting from the beginning is the best way to clear your head and get what you want.
I am glad I did because it turned out lovely. The only teeny tiny gripe was the amount of frosting, but I think if I had used a bit more in between the layers it might have been okay.
It has been consistent with all the hummingbird bakery book that the frosting recipes tend to produce more then needed, but if you half the frosting it just isn't enough. In this situation I would prefer to have more then less.
Peanut Butter & Jelly Cake
110g unsalted butter, softened
380g caster sugar
320g plain flour
2 tsp baking powder
2 tsp bicarbonate of soda
3 large eggs
3 ½ tablespoons of jam, flavor optional
Heat the oven to 170C and line three 8 inch/20 cm round cake pans with baking paper. Beat using a stand or hand mixer the butter, sugar, flour, baking powder, and bicarbonate together until you get a sandy constancy.
In a jug or bowl mix the buttermilk, eggs, and jam (flavor of your choice) together. Then gradually add half of this mixture to the butter mixture and beat on medium until combined. Scraping the sides of the bowl down as you go. Once it’s smooth and has no lumps add the rest and beat until incorporated.
Divide between the tins. If like me, you only have 2 round cake tins, bake 2 then bake the 3rd one. It just takes more time, as you have to bake again and then wait for it to cool. Bake for 20-30 minutes, as ovens vary I would check on yours at 20 minutes then check again in 5 minute increments. It should have a nice golden brown color and spring back when touched. When in doubt use the skewer test. Leave to cool for about 10 minutes before removing from pan and leaving to cool completely before adding the frosting!!
peanut butter frosting:
190g smooth peanut butter
455g full-fat cream cheese, cold
2 tsp vanilla extract
¼ tsp salt
450g icing sugar, sifted
1-3 tablespoons milk
jam, same flavor as chosen above
Beat the peanut butter until lighter in color before adding the cream cheese, vanilla, and salt. Mix for only a minute until combined. I over mixed just a little and it was softer then I would have liked. Add the icing sugar a little at a time, until completely incorporated. Then add one tablespoon of milk one at a time only use if needed.
to finish: Spread a good layer of jam on the first layer and then gently spread 4-5 tablespoons of the frosting on top of that. You don’t have to go to the edges because the next layer will smoosh it out. Then add the second layer and repeat, top with the final layer and cover the whole cake in frosting then enjoy!
notes: Previous post is a review of the newly release hummingbird bakery book Life is Sweet! I love peanut butter. Just wanted to have a note on the bottom like all my other posts.... :0) Also these pictures are just okay, it's a really hard cake to photography. I need to take a photography class! Just another random thought to put here in the "note" section!