Yes it is Cakewich time!
I love the pan, which was a total doddle to use and the cake does look rather alarmingly like a PB&J sandwich. I don't however rate the recipe very highly, I used the recipe that came on the box and the cake was seriously stodgy and dense. This is brilliant for carving and constructing but not so great for eating, the flavour of the cake however was rather good and the peanut butter frosting was delicious.
The cake isn't particularly pretty as it does look exactly like a hunk of bread, the creative cake maker in me is dying to try mini PB&J cakwiches, which I think would be cuter.
I found the pan on Amazon and am chuffed to have it in the collection.
The cake came out of the pan with no problems at all but does require a little doctoring, carving off the top etc. Next time I will definitely try this with my white cake recipe.
Peanut Butter and Jelly Cakewich
• 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.
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