Since I started blogging, I’ve noticed a change in my shopping habits. I don’t just lust over shoes as I used to, instead it’s plates and props, and unusual baking ingredients! Who knew there were so many types of baking pans and cupcake liners. Shopping online is even more dangerous! Steph and I put through a rather large Urban Outfitters order, which resulted in us purchasing much cool stuff, but most excitingly, I bought what is known as a Cakewich pan.
I mean, a cake in the shape of a giant sandwich? Yes please. The slogan is “the only thing better than sliced bread is cake” and I couldn’t agree more. There’s an inherent novelty value, and I had to have it. And with my birthday around the corner, the timing couldn’t have been better. I’ve always loved peanut butter and strawberry jam sandwiches, so I decided to make the recipe on the box to start with, however there are endless flavour combinations for other cakewiches that I can’t wait to try out! Imagine giant fairy bread! And one day I’d also love to make an actual sandwich shaped loaf of bread.
The cake itself was a little more dense than I thought it would be, especially considering it contained 6 eggwhites, but it was still pretty tasty. Next time I think I would use a chiffon cake for a lighter texture. I really liked the peanut butter frosting, it was easy to make and delicious. I think I’ll use it on other cakes! The silicone pan is fabulous, and the cake popped out easily without sticking. The original recipe gave the butter measured in cups, which is a pet hate of mine, but I’ve converted to grams below. The Cakewich was definitely a novelty, fun to make and fun to eat, and fun to come up with crazy cake concepts!
Peanut Butter and Jelly Cakewich
Recipe adapted from the box
• 2 cups plain (all purpose) flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• 175g unsalted butter, softened
• 1 ½ cups sugar
• 2 teaspoons vanilla extract
• 6 large egg whites
• ¾ cup milk
• 63g unsalted butter, softened
• Heaping ½ cup creamy peanut butter
• ¾ cup icing sugar
• ½ teaspoon vanilla extract
• ½ cup fruit jelly, slightly warmed
For the cake, set the rack in the middle of the oven and preheat to 160°C (315°F). Grease the inner bottom surface of your Cakewich pan. Combine the flour, baking powder and salt in a bowl, mixing well with a whisk. Whisk together egg whites and milk in a medium mixing bowl until just combined.
In a stand mixer, cream butter and sugar for about 5 minutes, until light and fluffy. Add vanilla and beat vigorously. Reduce the speed to low and add one quarter of the flour, then one third of the milk mixture, mixing until just combined and scraping down the bowl after each addition. Repeat until all ingredients are just combined.
Scrape down the bowl with a rubber spatula. Pour the batter into the Cakewich pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake in the pan on a cooling rack for 1 hour, then unmold it to finish cooling right side up.
For the frosting, place the butter and peanut butter into a medium bowl and beat with an electric mixer for several minutes or until just combined. Gradually mix in the icing sugar until just combined. Add the vanilla and beat for 3 minutes until fluffy.
To assemble, use a serrated bread knife to slice off the “dome” of the cake, then slice again through the center horizontally. Spread the peanut butter frosting on the first layer of the cake. Spread a thin layer of jelly on top of the frosting. Place the second layer of cake on the first, making sure the cut side is visible. For easier cutting, refrigerate cake for one hour before serving.