I am back now and hope that all baking disasters are firmly behind me, especially as I had the idea of baking along with The Great British Bake Off each week.I will only be doing one of the challenges each week, not the signature, technical and showstopper, I do not think my waistline would thank me for that!
The first week was cake and so I decided to do my signature victoria sponge. As Mary said she wanted no plain and boring jam sponges, I made mine a lemon and raspberry victoria sponge. It is a lemon and vanilla sponge filled with lemon curd, raspberries and vanilla chantilly cream.
Lemon and raspberry victoria sponge
3 eggs, weighed with shells, room temperature
Same weight of butter
Same weight of sugar
Same weight of self raising flour
Tsp vanilla paste
zest of lemon
Tsp baking powder
1/2 tsp vanilla paste
Grease and line the base of two 20cm loose bottomed cake tins. Preheat the oven to 160C/140C FAN.
Beat the butter and sugar together until light and fluffy then beat in the vanilla, lemon zest and eggs for a further minute. Add the flour and baking powder and beat until just combined. Do not overbeat
Divide the mixture equally between the tins and bake for. 25-30 mutes until golden and springy.
Leave to cool in the tins for 15 minutes then transfer to a wire rack to cool completely.
Once the cakes are cool sandwich them together with plenty of lemon curd, vanilla cream and fresh raspberries.
Confession time. This cake tastes absolutely beautiful, I urge you to try it but there were a couple of niggles, these would hopefully not have seen me kicked off the bake off but I certainly would not be winning star baker!
Firstly in true bake off style I dropped my cake. Not onto the floor but a couple of inches onto the worktop, while it was still in the tin. My beautiful risen cake now had a little dip in it. I simply turned it over hoping the filling would hide it...
Secondly I have a super hot oven and have accepted that the edges of my cake will brown. I know Paul and Mary are not fans of this, who was it who grated off their dark edges last year?
Bread next week, always and interesting one!