My mother loved Baileys, so when I made her a Birthday cake, I made this Baileys cake, decorated as a Halloween pumpkin as her birthday is mid-October. For frosting I used a chocolate ganache, which goes well with the Baileys and is also easy as a base for fondant decorations.
Needless to say, which so much Baileys soaked into a cake, it was a big hit.
- 6 eggs, separated
- 300gr sugar
- 180ml water
- 1 tsp vanilla extract
- 300gr flour
- 2 tsp baking powder
- 200ml baileys
Separate the eggs, placing the egg yolks in a large mixing bowl (if you have a freestanding mixer, use that one for the egg yolks) and the egg whites in a fat-free large mixing bowl. Set the egg whites aside for now.
Add the sugar to the egg yolks. Whip up the egg yolks for 3 minutes. Carefully pour the water and vanilla extract in with the egg yolks while the mixer is running. Whip the egg yolk mixture for another 7-8 minutes, so a total of at least 10 minutes. The mixture will be very light and frothy.
Beat up the egg whites. Combine the flour and baking powder and gently – yes I really mean very gently, the gentler the better the results – fold it into the egg yolk mixture. Then fold the egg whites in gently.
Pour the cake batter gently into a springforms, unbuttered and unfloured, but with baking paper on the bottom. If you spread the batter a bit while pouring, this avoids you losing air while pushing it around with a spatula. Spread the batter in the springform by tilting the form and as a last resort, with a spatula.
Bake for 45min on 180°C.
A wooden skewer should come out dry.
After baking, pour the baileys over the cake to have it soak into the cake. After 5 minutes, to allow the liquid to be absorbed, flip the springform upside down and let the cake cool fully like that. Having not buttered the sides should keep the cake sticking enough. Cooling it upside down will avoid it losing most of its air.