Description

A sophisticated rectangular cake shaped like a classic book, featuring a dense cocoa-infused sponge and a stiff vanilla butter frosting. Perfect for literary-themed celebrations, this dessert combines architectural beauty with a rich, melt-in-your-mouth texture.

Ingredients

300 g unsalted butter, room temperature
300 g granulated sugar
275 g self-raising flour
25 g cocoa powder
5 large eggs
75 ml milk
1 tsp baking powder
1 pinch salt
2 tsp vanilla extract
560 g icing sugar, sieved
Royal icing for decorative flowers

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Instructions

Prepare royal icing flowers a few days in advance and allow them to dry and harden completely.
Preheat the oven to 170°C (340°F) and grease a 6-inch by 10-inch rectangular cake tin.
Beat the butter and granulated sugar in a large bowl until the mixture is soft, pale, and creamy.
Incorporate the eggs one at a time, beating well after each addition to maintain a stable emulsion.
Sift the flour, cocoa powder, baking powder, and salt together three times, then gently fold into the wet ingredients while alternating with the milk.
Pour the batter into the tin and bake for 45 to 50 minutes, or until a skewer inserted into the center comes out clean.
Allow the cake to cool completely before frosting with a stiff mixture of butter, sieved icing sugar, and vanilla.
Score horizontal lines into the sides of the frosting with a serrated knife to create the appearance of individual book pages.

Notes

For the best structural results, ensure your butter is truly at room temperature to allow air cells to develop properly during creaming. If your icing feels too soft to hold the page texture, refrigerate the frosted cake for 15 minutes before scoring the sides. Sifting the dry ingredients multiple times is essential for achieving the fine, professional crumb required for this sculptural design.

Prep Time: 40 mins
Cook Time: 50 mins
Category: Dessert
Method: Baking
Cuisine: Mediterranean