ANGLE FOOD CAKE FROSTING RECIPES

Steps:

• Preheat the oven to 180C/350F/Gas 4. Line the bottoms of two 20cm/8in sandwich tins with baking parchment and butter the sides.
• Put the cocoa and the dark muscovado sugar into a large bowl and pour in the boiling water. Whisk to mix, then set aside.
• Cream the butter and caster sugar together in a separate bowl, beating well until pale and fluffy; I find this easiest with a freestanding mixer, but by hand wouldn’t kill you.
• Stir the flour, baking powder and bicarbonate of soda together in another bowl and set aside for a moment.
• Dribble the vanilla extract into the creamed butter and sugar – mixing all the while – then crack in one egg, quickly followed by a scoop of the flour mixture, then the second egg. Keep mixing after each addition.
• Incorporate the rest of the flour mixture little by little, then finally mix and fold in the cocoa mixture, scraping the bowl well with a spatula.
• Divide this fabulously chocolatey batter between the two prepared tins and put in the oven for about 30 minutes, or until a cake tester comes out clean. Take the tins out and leave them on a wire rack for 5-10 minutes, then turn the cakes out and set aside to cool.
• As soon as the cakes are in the oven, get started on your frosting. Put the water, muscovado sugar and butter into a pan over a low heat until melted.
• When this mixture begins to bubble, take the pan off the heat and add the chopped chocolate, swirling the pan so that all the chocolate is hit with heat, then leave for a minute to melt. Once melted, whisk until smooth and glossy.
• Set the frosting aside for about one hour, whisking now and again – when you’re passing the pan – by which time the cakes will be cooled, and ready for the frosting.
• Set one of the cooled cakes, with its top side facing downwards, onto a cake stand or plate, and spread with about one-third of the frosting. Top that with the second cake, regular way up, and spread the remaining frosting over the top and sides, swirling away with your spatula. You can go for a smooth look, but I never do and probably couldn’t.

Steps:

• Line 2 greased 15x10x1-in. baking pans with parchment. Grease parchment and set aside. In a bowl, combine the walnuts, flour and cocoa; set aside., In a large bowl, beat egg yolks on high until light and fluffy. Gradually add 2/3 cup sugar, beating until mixture is thick and light yellow, about 10 minutes. Beat in vanilla. Add cocoa mixture; stir until combined. , In another large bowl, beat the egg whites, salt and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Gently fold a third of the meringue into cocoa mixture until thoroughly incorporated; fold in remaining meringue in 2 additions., Spread batter into prepared pans. Bake at 350° for 18-20 minutes or until cake springs back when lightly touched. Cool cakes in pans for 5 minutes. Turn each onto a kitchen towel dusted with additional cocoa. Gently peel off parchment. Working quickly, roll up each cake in a towel, starting with a short side. Cool completely on a wire rack., For filling, in a large bowl, beat cream until it begins to thicken. Gradually add confectioners' sugar and vanilla; beat until stiff peaks form. Unroll cakes and spread evenly with cream mixture to within 1/2 in. of edges. Roll up each cake again., Place 1 cake roll seam side down on a serving plate. Use second cake roll for the branches. Arrange cake roll with a long side parallel to edge of counter. From the top right corner, measure 3 in. toward the center; cut at an angle from that point to the bottom right corner. From the top left corner, measure 3 in. toward the center; cut at an angle from that point to the bottom left corner. Save these end pieces for another use. From the top right corner, measure and mark 3 in. toward the center. From the bottom right corner, measure and mark 3 in. toward the center; cut between the 2 marks. Arrange the 2 cut cake sections along sides of full cake roll for branches., For frosting, sift confectioners' sugar and cocoa together into a large bowl. In a another large bowl, beat butter and vanilla until blended. Beat in confectioners' sugar mixture alternately with enough milk to reach desired consistency. Frost top and sides of cake with cocoa frosting. Using an offset spatula, make short strokes in frosting to create bark pattern. If desired, dust with confectioners' sugar and garnish with fresh raspberries.