Chefs at Home, GBBO, KitchenAid, Kitchenware, Mason Cash, Recipes
GBBO: Start With Baking The UK's Favourite Recipe9:12 am
If lasts nights episode has left you feeling inspired to reach for your apron and whisk, we have the perfect recipe for you. There’s nothing more wonderfully British than the timeless classic Victoria sandwich. Traditionally crammed with juicy strawberry/raspberry jam and delightfully sweet whipped double cream, this versatile indulgence is perfect as a summer BBQ dessert, afternoon tea treat, or even as a posh picnic pudding. So what are you waiting for? In the words of Mel and Sue, on your marks, get set, bake!
Before you can start making your cake you need some quality equipment, we have shortlisted 4 baking essentials you simply can’t bake without...
Save time and prevent your cake mix from curdling by using a planetary mixer. This model from KitchenAid features a 4.28litre capacity and 10 speed power control.
Waste not want not is a great ideology for any kitchen and this dough scraper will enable you to scrape every last bit of mix from your bowl to the tin.
Mason Cash Mixing Bowl
For recipes you need to mix by hand this Mason Cash bowl is ideal. Featuring the traditional timeless Mason Cash design, it not only makes an attractive statement piece for your kitchen, but it’s also incredibly robust.
Presentation is as important as the baking process, make a pretty display and showcase your cake by placing it on a stand. Made from premium quality ceramic, this stand from Olympia has the perfect polished finish.
Classic Victoria Sponge
200g butter (soft)
200g caster sugar
4 medium eggs
1 tsp vanilla extract
200g self-raising flour
250ml good quality raspberry jam
250ml double cream (whipped)
Icing sugar (to dust)
1. Heat oven to 190C. Grease both sandwich tins to avoid sticking. Place the butter, sugar and vanilla extract into your planetary mixer and put on high speed until light and fluffy. Gradually add the eggs and fold in the flour. Mix on medium speed until fully combined, when the mixture is soft enough to fall off the whisk it is ready for the oven.
2. Divide the mix between the cake tins and bake in the oven for 20 mins, a good test is to gently press the middle of the sponge, if it springs back it's ready to come out. Allow to cool for 5 mins before turning out onto a wire rack.
3. Whilst your cake is cooling, mix your jam with a palette knife, this will soften it and ensure it is easy to spread, avoiding tears in your sponge. After applying the jam, top with the readily whipped cream. Sandwich the cakes together, dust with icing sugar and place on your stand.
Once you have mastered the basic recipe there is no end to the different variations. Why not try strawberry and white chocolate or orange jam and almond infused butter cream. Get professional equipment at the best prices NOW with Nisbets.
By Eva Parks