Cranberry, Vanilla and Quince Travel Cake Recipe - Great British Chefs
This beautifully neat vanilla cake will stay moist and fresh for up to two days at room temperature, so it’s a perfect make-ahead bake for the festive period. Filled with a core of set cranberry...
Ingredients
- 175g of egg
- 160g of caster sugar
- 95g of double cream
- 1 vanilla pod
- 25g of trimoline
- 0.4g of salt
- 175g of T55 flour
- 3.5g of baking powder
- 65g of unsalted butter, melted and warm, plus extra for greasing
- 50g of sunflower oil
- 500g of frozen cranberries
- 100g of caster sugar
- 300ml of water
- 2 vanilla pods, split and seeds scraped
- 15g of mixed spice
- 2g of citric acid
- 1 quince, peeled
- 10g of caster sugar
- 9g of gellan gum
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