buttercream icing Ingredients
140g/5oz butter, softened
280g/10oz icing sugar
1-2 tbsp milk
¼ tsp vanilla extract
few drops food colouring
For the chocolate variation
25g/1oz cocoa powder
75g/2½oz milk or dark chocolate, melted
buttercream icing Method
Beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.
Add the remaining icing sugar and one tablespoon of the milk and vanilla extract and beat the mixture until creamy and smooth. Beat in the remaining milk, if necessary, to loosen the mixture.
Stir in the food colouring, if using, until well combined.
For the orange buttercream variation, omit the milk and vanilla from the basic recipe. Stir in the orange zest and juice until thoroughly combined.
For the chocolate variation, omit the milk from the basic recipe. Cream the butter and sugar, as above, also adding the cocoa powder. Allow the melted chocolate to cool for 10 minutes before adding to the whipped butter and sugar. Beat until well combined.
Chocolate italian sponge cake Ingredients
120 grams (½ cup+1½ tablespoon) granulated sugar
4 extra large eggs at room temperature
100 grams (1 cup minus 2 tablespoons – if you use all-purpose flour, 100 grams = 1 cup minus 1 tablespoon) cake flour sifted
20 grams (3 tablespoons) unsweetened cocoa powder
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