LuxeGetaways Magazine – Fall/Winter 2017 | When in London, an absolute must is a visit to Cake Boy along the River Thames. If you are lucky, you will also have an opportunity to meet the king of pastry himself, Eric Lanlard. When not traveling the world sharing his expertise and serving as a baking global ambassador while creating afternoon teas for luxury hotels and travel brands, Eric is working with his team to prepare an amazing collection of pastries, cookies, cakes and more. Cake Boy is everything you want in a café, and an ideal place to take a moment to enjoy a pastry, or sit and enjoy a Champagne Afternoon Tea – it is inviting, elegant, fun and comfortable.
Beyond just a quick visit, we suggest that you plan ahead and schedule a baking class with pastry chef Eric Lanlard himself. Not only are his skills first-rate, he is also one of the most charming chefs you will ever meet, and someone who was born to teach and share his love for pastry. You will be in awe of the items you create, and discover an entirely new appreciation of the world of pastry. Not to mention, you always leave classes at Cake Boy with some treats to enjoy later too… and maybe even an official Cake Boy apron. Cake Boy is easily accessed via British Rail Stations Clapham Junction and Wandsworth Town.
Cake Boy
Unit B Kingfisher House
Battersea Reach (off York Road)
Juniper Drive
London SW18 1TX
http://luxegetaways.info/cake-boy
Red Velvet Cheesecake
This recipe combines the two bestsellers at Cake Boy – red velvet and cheesecake. It does require a little bit of effort, but it is worth it, as the reward is a delicious cake that looks amazing.
- 175g (6 oz) butter, softened, plus extra for greasing
- 150g (5½ oz) golden caster sugar
- 2 eggs
- 115g (4 oz) self-raising flour
- 40g (1½ oz) plain flour
- 2 tbsp unsweetened cocoa powder
- ¼ tsp bicarbonate of soda
- 125ml (4fl oz) buttermilk
- 2 tbsp red food coloring paste
- oil for greasing
For the filling
- 250g (9 oz) cream cheese, at room temperature
- 70g (2½ oz) golden caster sugar
- 2 tbsp lemon juice
- 2 tbsp warm water
- 1½ tsp gelatin powder
- 300ml (½ pint) double cream
For the frosting
- 250g (9 oz) cream cheese, at room temperature
- 60g (2¼ oz) butter, softened
- 85g (3 oz) icing sugar, sifted
- ¼ tsp vanilla bean paste
Preheat the oven to 180°C (fan 160°C)/350°F/gas mark 4.
Grease a 20cm (8in) diameter deep cake tin with butter and line the base with baking paper.
In a large bowl, cream the butter and sugar together until pale and fluffy. Beat in the eggs, one at a time, beating well after each addition. Sift the self-raising flour, plain flour, cocoa powder and bicarbonate of soda together, and then stir the flour mixture and buttermilk, in alternating batches, into the butter mixture. Stir in the food coloring.
Spoon the mixture into the prepared tin and bake in the oven for 35 – 40 minutes, or until a skewer inserted into the center comes out clean. Leave to cool in the tin for 5 minutes, then turn out on to a cooling rack to cool completely.
To make the filling, beat the cream cheese, sugar and lemon juice together in a bowl until smooth. Put the 2 tablespoons water into a heatproof jug and add the gelatin.
Place the jug in a saucepan and add boiling water to come halfway up the side of the jug. Stir until the gelatin dissolves (if it seizes, stir gently over a low heat until it dissolves). Pour into the filling and beat until combined. Whip the cream to soft peaks, and then fold into the cream cheese mixture.
Cut the cooled cake in half horizontally and trim the top to level it, reserving the trimmings for decoration. Brush a 20cm (8in) diameter springform cake tin with oil. Line the base and sides with clingfilm, allowing it to overhang the sides. Put the cake base, cut side up, into the tin and spread with the filling. Sandwich these together with the remaining cake. Fold over the clingfilm, and leave to set in the refrigerator overnight.
To make the frosting, beat the cream cheese, butter, icing sugar and vanilla paste together in a bowl until well combined. Turn the cake out on to a serving plate and spread the frosting over the top and sides. Decorate with the reserved sponge crumbs.
Serves 12
Preparation time: 25 minutes, plus cooling and overnight chilling
Cooking time: 35 – 40 minutes
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