This churros cake is something really different and special. It's flavoured with cinnamon and we've used Allinson wholemeal self raising flour to give this cake a great texture which is full of flavour. The buttercream is made using white chocolate and cinnamon. A perfect marriage!
If you loved making this, why not try out our churro cupcakes next!
20 ingredients14 steps
Vegetarian
Method
Step 1
Preheat your oven to 190ºc/170ºc fan/gas mark 5. Grease and line the bases of 3 20cm loose bottomed sandwich tins.
Step 2
Cream together the butter and sugar until light and fluffy. Whisk in the eggs one at a time, adding a tablespoon of flour with each one to stop the mixture curdling.
Ingredients for this step
340gButter (unsalted)
340gBillington's Light Brown Soft Sugar
340gAllinson's self raising wholemeal flour
Step 3
Once the eggs have been added, sift in the remaining flour, baking powder and cinnamon. Tip in any bran left in the sieve.
Ingredients for this step
1 tbspCinnamon
1 tspBaking powder
Step 4
Gently fold in the flour and finally the milk until the batter has a soft dropping consistency.
Step 5
Divide the mixture evenly between the three tins and bake for 28 minutes. Check to see if the sponges spring back. They may need an additional 3 minutes and perhaps moving up in the oven if they have been baking on a lower shelf.
Step 6
When the sponges are cooked, allow to cool in the tins for 5 minutes before turning out onto a rack to cool completely.
Cutting Instructions
Because the cake has wholemeal flour it is crumbly in texture and cuts best with a serrated knife.
Step 7
To make the churros, heat the oven to 200c/180fan/Gas6 and line 2 baking trays with parchment. Place the water, butter and sugar into a medium saucepan and bring to a simmer.
Step 8
When the liquid is simmering, remove from the heat and shoot in the flour. Beat vigorously until the mixture form a ball. Place back on the heat and stir for one minute. Remove form the heat and set aside.
Step 9
Beat the eggs in a jug together with the vanilla. Gradually beat this mixture into the flour mixture in the pan a quarter at a time. The mixture will seem slimy, but when beaten vigorously it will become a stiff, elastic paste.
Step 10
Prepare a piping bag with an open star nozzle and pipe 10cm lengths on the lined trays, leaving space for them to expand. Bake for 18 minutes and then allow to dry out in the turned off oven for 10 minutes before cooling completely on a rack.
Step 11
To make the icing, melt the chocolate and allow to cool to room temperature.
Step 12
Cream together the butter and icing sugar until light and fluffy. Beat in the cinnamon and the cooled white chocolate. Finally add the milk and whisk hard for up to 5 minutes until the icing is very smooth and light.
Step 13
Before you assemble the cake, brush the churros with a little melted butter and dust with the extra sugar and cinnamon.
Step 14
To assemble, lay one cake on your plate and top with 1/3 of the buttercream. Repeat with the second and third cakes. Finally top with the churros.
Storage & Consumption
The uniced cakes can be frozen for 1 month. Or kept uniced for 2 days. The Churros can be made 2 days in advance. The buttercream can be made 2 days in advance.
