Yumi gets excited to be tasked with the responsibility of cooking a cake big enough to feed a crowd, that is stable enough to take to the beach.
It uses Nagi's 'My Very Best Vanilla Cake' - which is dead-set reliable and brilliant.
A couple of variations: I cook it in a 28 x 35 roasting tin which I line with baking paper and give a light spray with cooking oil.
I also always use coconut oil (the runny, liquid kind) as the oil in the recipe.
Contrary to what I was planning when we recorded this episode, I changed my mind about the icing and used my own recipe:
YUMI's KILLER ICING
500g fresh ricotta (the kind that is sold in a basket or from the deli, NOT the stuff in the tub)
1 block of lactose-free cream cheese (I have found this in ALDI)
260g icing sugar
2tsp vanilla essence and 1tsp vanilla paste
Whizz everything up in a food processor. You'll need to stop a couple of times and scrape the mixture down the sides. Whizz until glossy and lump-free.
Dress the cake immediately if you're eating it immediately. If you're taking it somewhere, my recommendation is you decant the icing into a sealable container (I use a big, clean 2L yoghurt tub) and keep it cool in an insulated bag with a couple of icebricks until needed. (NO ONE wants beach-warm dairy!) Dress with a silicone paddle and top with hundreds and thousands and candles and other delightful nonsense!
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