If fruit cake isn’t your thing, we’ve created a non-traditional Christmas cake that’s as impressive to look at as it is to taste. Rowse Runny Honey works in perfect partnership with white chocolate and velvety whipped egg whites to create light soft sponges, then covered in creamy Rowse Runny Honey white frosting creating an all-white Christmas effect. We’ve even whipped up some delicious Rowse Runny Honey honeycomb to really impress over the Christmas season!
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Preheat the oven to 170C fan/190C. Grease and line 3 x 20cm deep, round cake tins with baking parchment.
In a tabletop mixer or a large mixing bowl with electric whisks, beat together the butter and 200g golden caster sugar for 5 mins until light and fluffy.
In another large bowl add the egg whites and whisk until you have soft peaks. Gradually add the remaining 100g of golden caster sugar and whisk until glossy and stiff peaks form.
In a separate bowl add the egg yolks with the soft brown sugar and whisk until thickened and doubled in size. Sift the flour into a bowl with the baking powder. Add the egg yolk mixture followed by the flour and baking powder to the butter mixture in 3 stages, and beat to fully combine. Pour in the yogurt, vanilla, white chocolate and Rowse Runny Honey, then whip for 1 more min. Lastly fold through the egg whites until smooth and fully combined.
Evenly transfer to baking tins and level out the tops. Pop in the oven for 30-35 mins until starting to turn golden on top and a skewer inserted through the middle comes out clean. Take out of the oven and leave to cool in the tins for 15 mins before taking out and transferring to a wire rack to cool completely.
Meanwhile, make the Rowse Runny Honey honeycomb, butter a 20cm square tin. To a large saucepan over a low heat stir together the sugar and honey until the sugar has dissolved. Turn up the heat and carefully simmer to a dark amber and the sugar is bubbling or a sugar thermometer reaches 149C. Once bubbling, add bicarbonate of soda and mix thoroughly with a wooden spoon. Be careful as the mixture will start to quickly rise and become very foamy. Transfer immediately to the prepared tin and leave to cool completely for at least 30 mins to harden.
To make the frosting, beat the butter in a table top mixer or a large mixing bowl with electric whisks for 2-3 mins until creamy and pale. Gradually add the icing sugar ⅓ at a time until fully combined, adding 2-3 tbsp milk to loosen. Add the Rowse Runny Honey and soft cream cheese and whip again for 30 seconds until creamy and thick.
To assemble the cake, trim the tops to level them out. Pop one of the cakes onto a cake board or cake stand and layer with ½ of the frosting, continue with another cake and layer of frosting and finish with the final cake on top. With a thin layer of frosting cover the whole cake in a crumb coat and leave to chill for 30 mins. With the remaining frosting cover the whole cake and smooth out with a palette knife. Leave to chill for a further 30 mins.
Crack and break the honeycomb to sizes you like and decorate the finished cake with the honeycomb, desiccated coconut, white chocolate chips and anything else you like. Serve and enjoy!