Sweet and Sour Surprise cake
Every morsel is a journey back to simpler food.
60 mins 
Makes 1 
INGREDIENTS
Metric
Imperial
Cake:
- You will need to make this recipe twice to get 4 sponge cakes*
- 225 g butter (at room temperature)
- 225 g castor sugar
- 225 g SASKO SELF-RAISING WHEAT FLOUR
- 4 extra large eggs, at room temp (weighing 60 g each)
- 1 tbsp Vanilla essence
- 400 g Mixed sour sweets (for the centre)
- 350 g butter (at room temp)
- 700 g icing sugar (sifted)
- 60-100 ml Cream
- 1 tsp Vanilla essence
- Food colouring of your choice
Cake:
- You will need to make this recipe twice to get 4 sponge cakes*
- 7.94 oz butter (at room temperature)
- 7.94 oz castor sugar
- 7.94 oz SASKO SELF-RAISING WHEAT FLOUR
- 4 extra-large eggs, at room temp (weighing 2.12 oz each)
- 1 tbsp vanilla essence
- 14.1 oz mixed sour sweets (for the centre)
- 12.34 oz butter (at room temp)
- 24.69 oz icing sugar (sifted)
- 60-100 ml cream
- 1 tsp vanilla essence
- Food colouring of your choice
METHOD
- Preheat the oven to 180°C and grease and line 4, 20cm cake tins.
- Put the butter into a bowl and beat for a about minute until softened, then add the castor sugar and beat for a further 3 mins until light, pale and thick.
- Add the eggs one at a time, beating between additions, until well combined.
- Sift the SASKO SELF-RAISING WHEAT FLOUR and, using a spatula or a metal spoon; delicately fold the SASKO self-rising flour into the butter mixture until you have a smooth cake batter (being careful not to overmix).
- Bake for 20 minutes or until a skewer inserted into the centres comes out clean, and allow to cool for 5 mins in the cake tins before removing and placing on a cooling rack.
- Repeat this process to make the 2 other cakes. (The cakes must cool completely before icing.)
- Beat the butter for about a minute until softened, then add the sugar and beat until pale and thick.
- Mix the essence, cream and colouring together then add to the icing and beat for a further minute or so, scraping the sides occasionally, until you have a soft, silky icing. (If the icing is too stiff, add a little more cream.)
- Remove the baking paper from the bottoms of the cakes and, using a bowl with a diameter of about 10-12cm, cut the centres out of 2 of the cakes creating 2 ‘ring’ cakes.
- Place one of the full cakes onto a plate/cake stand, top with a little icing and place a cake ring on top.
- Ice around the whole and top with the second cake ring.
- Ice around the whole again and fill the whole with the sour sweets.
- Cover with the second full cake.
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