Bake Australia Great by Katherine Sabbath
Sydney cake queen Katherine Sabbath takes classic Australian icons and turns them into cutting-edge sweet creations in her cookbook, Bake Australia Great.
Words: Hande Renshaw | Photography: Jeremy Simons
The Bondi Hipster cake from Katherine Sabbath’s book Bake Australia Great. Photo: Jeremy Simons. Styling: Emma Knowles
Katherine Sabbath’s Koala Crunch Pops. Photo: Jeremy Simons. Styling: Emma Knowles
Scrolling through Instagram, Sydney cake queen Katherine Sabbath’s cutting-edge creations always make us stop in our tracks.
Kat’s bright coloured, perfectly sculpted, super-kitsch cakes are ones we want to dive right into. When we recently saw her Iced Volvo Trifle from her book, Bake Australia Great, we instantly knew we had to try and recreate the magic and also share it here.
Throughout the pages of the book, Kat’s humour shines bright, with chapters titled ‘Easy As’, for beginner baking heaven, including recipes such as the giant Fairy Bread Cake, Flamin' Galah Cupcakes and Opal Cookies.
Progress to Chapter Two and you’ll find, ‘She'll Be Right’, which includes a Jaw-some man-eater from a dark chocolate sea salt cake. Here you can engineer your own Sydney Opera House Pavlova or decorate a Dame Edna Koala. So much fun.
Chapter Three, ‘Advanced Australian Fare’ includes the aforementioned Iced Volvo Trifle, (which we share the recipe for below) and show-stopper Showgirl Kylie cake, complete with a Barbie doll in the centre, ala The Australian Women’s Weekly.
Let’s just say we’d like to give each and every one of Kat’s incredible recipes a real Aussie crack!
Katherine Sabbath’s Fairy Bread Cake. Photo: Jeremy Simons. Styling: Emma Knowles
Iced Volvo Trifle from Katherine Sabbath’s book Bake Australia Great. Photo: Jeremy Simons. Styling: Emma Knowles
ICED VOLVO TRIFLE
The Iced VoVo is the crochet-loving fashionista of the biscuit world. This pastel beauty was brought to us in 1906 by the American-owned Australian-based biscuit company, Arnott’s. In this trifle, we celebrate the iconic flavours of Iced VoVo’s sticky raspberry, with soft panels of pink sweetness and a delicate sprinkling of coconut. A trifle is a top dessert because it makes a beautiful table decoration, as well as tasting great. I think this has got to be the prettiest one on the shelf!
Serves 20
JELLY LAYER
2 x 85 g (3 oz) packets raspberry jelly
1. Prepare one of the packets of jelly according to the packet instructions. Pour the jelly into a large trifle bowl and refrigerate for at least 1 hour.
2. Prepare the second packet of jelly according to the packet instructions, using only half the quantity of water to ensure the jelly sets firm enough to hold its shape when cut. Pour the jelly into a small straight-sided dish and refrigerate for at least 3 hours. Once the jelly has set, cut it into cubes.
INGREDIENTS
Raspberry Marshmallow
250 g (9 oz) caster sugar
½ cup (125 ml) water
2 large egg whites
70 ml (2¼ fl oz) warm water
1½ tablespoons powdered gelatine
1 cup (150 g) frozen raspberries, thawed and puréed
1 teaspoon vanilla extract
Pink gel food colouring (optional)
½ cup (45 g) fine desiccated coconut
METHOD
Place the sugar and ½ cup of water in a large heavy-based saucepan. Bring to the boil over high heat, without stirring. Once the syrup reaches 110°C (230°F) on a candy thermometer, use an electric mixer to whip the egg whites into firm peaks. Continue cooking the syrup.
Meanwhile, pour the warm water into a small bowl and add the gelatine.
When the syrup reaches 120°C (250°F), remove the pan from the heat and gently stir in the gelatine mixture until well combined. With the mixer on the highest speed, continue to whip the egg whites whilst carefully pouring in the hot syrup. Whip until the mixture thickens and increases in volume, but remains pourable. Add the raspberry purée, vanilla and food colouring, if using. Working quickly, pour three-quarters of the marshmallow over the set jelly. Refrigerate for at least 1 hour or until completely set.
Pour the extra marshmallow into a small, greased straight-sided dish and refrigerate for at least 1 hour. Once set, cut into cubes and roll in the coconut.
This is an edited extract from Bake Australia Great by Katherine Sabbath published by Murdoch Books, RRP $45.00. Available where all good books are sold and online.