Are Canadians Ready For The Legalization Of Edibles? - Baileys & Coffee Cannabis Sponge Cake

AuthorMy Edibles ChefDifficultyIntermediate

Learn how to make my Bailey’s & Coffee Cannabis Cake. This cake is a triple threat (in the best way possible). Infused almond sponge cake with a baileys cream filling, all coated with a coffee buttercream. It's light, fluffy, crunchy, not too sweet & totally LIT!

Yields12 Servings
Prep Time1 hr 35 minsCook Time25 minsTotal Time2 hrs

Cannabis Sponge Cake Ingredients
 ½ cup ground almonds, toasted & cooled
 1 ¼ cups all-purpose flour
 1 cup sugar
 ½ tsp sea salt
 1 ½ tsp baking powder
 ½ cup cannaoil
 ¼ cup water
 1 ½ tsp vanilla extract
 3 egg yolks
 5 egg whites
 ¼ tsp cream of tartar
Baileys Cream Filling Ingredients
 1 cup whole milk
 ½ cup sugar
 1 ½ tbsp cornstarch or 2 1/2 tbsp all-purpose flour
 2 pinches sea salt
 1 egg
 1 tsp vanilla extract
 3 tbsp Baileys Irish Cream
Coffee Buttercream Ingredients
 3 tbsp instant coffee granules
 2 tbsp boiling water
 2 cups butter, salted, cubed, room temp.
 1 cup egg whites
 1 cup sugar
 1 tsp vanilla extract

Sponge Cake Batter
1

Preheat oven to 350°F/175°C. Trace the bottom of a 6-inch cake pan onto parchment paper that is folded to have 2 or 3 layers. Cut out 2 or 3 the parchment rounds & place into the bottom of the 6-ich cake pans.

**this cake can be baked in 2 or 3, 6-inch cake pans, if you only use 2 pans then they will just take longer to bake.**

2

In a large bowl mix the dry ingredients together.

3

In a liquid measure mix together the cannaoil, egg yolks, water & vanilla extract.

4

Add the liquid ingredients to the dry ingredients & mix until just blended.

5

In a bowl fitted to a mixer or using a hand mixer, beat the egg whites with the cream of tartar until you have stiff peaks.

6

Gently fold the egg whites into the almond mixture until just blended. DO NOT overmix or you will lose a lot of volume in the final product.

7

Pour the batter into the 6-inch pans & bake for 15-20 minutes when using 3 pans, or 20-25 minutes when using 2 pans.

8

Cakes are baked with you touch the middle & the cake bounces back. Remove from the oven & invert the pan so the cake with not collapse when cooling.

9

Once the cakes have completely cooled, remove by using a thin plastic tool to loosen the sides. Place in a container until they are ready to be iced.

**I prefer to let my cakes sit in the pans overnight, the ensures the crumb has set inside & it is a lot easier to work with the cake layers when cutting & trying to decorate them.**

Baileys Cream Directions
10

Heat the milk in a saucepan until hot, NOT boiling.

11

In a separate bowl mix together the sugar, salt & cornstarch together. Slowly add the hot milk & constantly whisk to prevent lumps.

12

Whisk the egg in a separate bowl until pale & frothy. Add 1/3 of the milk mixture to the egg & whisk.

13

Add the egg mixture to the rest of the milk in the saucepan, whisk & cook on medium heat until the filling has thickened.

14

Remove from the heat & add in the vanilla extract & Baileys Irish Cream.

15

Transfer the filling into a shallow dish, place a piece of plastic wrap on the surface to prevent a skin from forming & refrigerate.

Coffee Buttercream Directions
16

In a small bowl, mix together the instant coffee & boiling water. If the coffee doesn't completely dissolve, heat up the mixture in the microwave. Once the granules have dissolved set aside to cool.

17

Put 2 inches of water into a medium size pot, & boil.

18

Place sugar & egg whites into a small stainless bowl that will sit on top of the pot of boiling water, or use a double boiler system. DO NOT allow the bowl with the egg white mixture to directly touch the boiling water or the egg whites will cook very quickly.

19

Whisk constantly until temperature reaches 140°F, or until the sugar has completely dissolved & the egg whites are hot to the touch. DO NOT leave unattended or you will have a sweet egg white scramble!

20

Use a hand mixer or pour egg white mixture into a bowl that is fitted for a stand mixer. Using the whisk attachment, begin to whip until the meringue is thick & glossy, about 10 minutes on medium-high.

21

Place the mixer on low speed, add the cubes of butter, a couple at a time, until incorporated. Continue beating until it has reached a silky smooth texture. If the buttercream curdles simply keep mixing & it will become smooth. If the buttercream is too runny, refrigerate for about 15 minutes before continuing mixing. Add the vanilla & coffee syrup, continuing to beat on low speed until well combined.

**If the buttercream curdles because the butter is too cold, place over the boiling water again to warm it up then continue mixing**

Cake Assembly
22

Cut the layers of cake in half. Place the first layer onto a cake board, use a piping bag to pipe a ring of coffee buttercream on the outer edge. Fill the rest of the layer with the Baileys cream, keep enough for the rest of the layers.

23

Repeat until all the layers are filled & stacked. Use the piping bag to pipe the buttercream on to the outside & top of the cake. Use a palette knife (decorating tool) to smooth the buttercream on the outside.

24

Decorate with toasted sliced almonds & any other decor your heart desires!

 

Ingredients

Cannabis Sponge Cake Ingredients
 ½ cup ground almonds, toasted & cooled
 1 ¼ cups all-purpose flour
 1 cup sugar
 ½ tsp sea salt
 1 ½ tsp baking powder
 ½ cup cannaoil
 ¼ cup water
 1 ½ tsp vanilla extract
 3 egg yolks
 5 egg whites
 ¼ tsp cream of tartar
Baileys Cream Filling Ingredients
 1 cup whole milk
 ½ cup sugar
 1 ½ tbsp cornstarch or 2 1/2 tbsp all-purpose flour
 2 pinches sea salt
 1 egg
 1 tsp vanilla extract
 3 tbsp Baileys Irish Cream
Coffee Buttercream Ingredients
 3 tbsp instant coffee granules
 2 tbsp boiling water
 2 cups butter, salted, cubed, room temp.
 1 cup egg whites
 1 cup sugar
 1 tsp vanilla extract

Directions

Sponge Cake Batter
1

Preheat oven to 350°F/175°C. Trace the bottom of a 6-inch cake pan onto parchment paper that is folded to have 2 or 3 layers. Cut out 2 or 3 the parchment rounds & place into the bottom of the 6-ich cake pans.

**this cake can be baked in 2 or 3, 6-inch cake pans, if you only use 2 pans then they will just take longer to bake.**

2

In a large bowl mix the dry ingredients together.

3

In a liquid measure mix together the cannaoil, egg yolks, water & vanilla extract.

4

Add the liquid ingredients to the dry ingredients & mix until just blended.

5

In a bowl fitted to a mixer or using a hand mixer, beat the egg whites with the cream of tartar until you have stiff peaks.

6

Gently fold the egg whites into the almond mixture until just blended. DO NOT overmix or you will lose a lot of volume in the final product.

7

Pour the batter into the 6-inch pans & bake for 15-20 minutes when using 3 pans, or 20-25 minutes when using 2 pans.

8

Cakes are baked with you touch the middle & the cake bounces back. Remove from the oven & invert the pan so the cake with not collapse when cooling.

9

Once the cakes have completely cooled, remove by using a thin plastic tool to loosen the sides. Place in a container until they are ready to be iced.

**I prefer to let my cakes sit in the pans overnight, the ensures the crumb has set inside & it is a lot easier to work with the cake layers when cutting & trying to decorate them.**

Baileys Cream Directions
10

Heat the milk in a saucepan until hot, NOT boiling.

11

In a separate bowl mix together the sugar, salt & cornstarch together. Slowly add the hot milk & constantly whisk to prevent lumps.

12

Whisk the egg in a separate bowl until pale & frothy. Add 1/3 of the milk mixture to the egg & whisk.

13

Add the egg mixture to the rest of the milk in the saucepan, whisk & cook on medium heat until the filling has thickened.

14

Remove from the heat & add in the vanilla extract & Baileys Irish Cream.

15

Transfer the filling into a shallow dish, place a piece of plastic wrap on the surface to prevent a skin from forming & refrigerate.

Coffee Buttercream Directions
16

In a small bowl, mix together the instant coffee & boiling water. If the coffee doesn't completely dissolve, heat up the mixture in the microwave. Once the granules have dissolved set aside to cool.

17

Put 2 inches of water into a medium size pot, & boil.

18

Place sugar & egg whites into a small stainless bowl that will sit on top of the pot of boiling water, or use a double boiler system. DO NOT allow the bowl with the egg white mixture to directly touch the boiling water or the egg whites will cook very quickly.

19

Whisk constantly until temperature reaches 140°F, or until the sugar has completely dissolved & the egg whites are hot to the touch. DO NOT leave unattended or you will have a sweet egg white scramble!

20

Use a hand mixer or pour egg white mixture into a bowl that is fitted for a stand mixer. Using the whisk attachment, begin to whip until the meringue is thick & glossy, about 10 minutes on medium-high.

21

Place the mixer on low speed, add the cubes of butter, a couple at a time, until incorporated. Continue beating until it has reached a silky smooth texture. If the buttercream curdles simply keep mixing & it will become smooth. If the buttercream is too runny, refrigerate for about 15 minutes before continuing mixing. Add the vanilla & coffee syrup, continuing to beat on low speed until well combined.

**If the buttercream curdles because the butter is too cold, place over the boiling water again to warm it up then continue mixing**

Cake Assembly
22

Cut the layers of cake in half. Place the first layer onto a cake board, use a piping bag to pipe a ring of coffee buttercream on the outer edge. Fill the rest of the layer with the Baileys cream, keep enough for the rest of the layers.

23

Repeat until all the layers are filled & stacked. Use the piping bag to pipe the buttercream on to the outside & top of the cake. Use a palette knife (decorating tool) to smooth the buttercream on the outside.

24

Decorate with toasted sliced almonds & any other decor your heart desires!

Baileys & Coffee Cannabis Sponge Cake

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