Anyone want some cake?

Merlin5 · 25 Nov 2018 at 23:40

There's plenty to go round. Large Victoria Sponge, freshly baked by moi.

Absolutely delicious, so light. I need deeper tins though to hold the shape as it rose over the top and went a bit tower of pisa on me. I'm pleased with the result though.

200g unsalted room softened butter, 200g sugar, 250g sifted self raising flour, 4 medium eggs soaked for a few minutes in shells in warm water to bring to room temperature, 2 teaspoons baking powder, half a teaspoon vanilla extract, about 200g double cream that I whipped, about 4 tablespoons raspberry jam, and dusted with icing sugar. All done by hand gently folding in flour to keep air in mixture.

Merlin5 · 26 Nov 2018 at 00:51

Oh I've always kept them in the fridge out of habit plus lack of space. But yeah, it would be quicker to cake heaven by keeping them out.

Merlin5 · 26 Nov 2018 at 19:00

Lol, you're not kidding. I need some new crockery. It's very old fashioned, plates that were given to me years ago that I need to replace.

Merlin5 · 26 Nov 2018 at 20:54

sigma said:
Do you have any pie going spare?

What kind of pie would you like sir?

Merlin5 · 27 Nov 2018 at 02:12

Sorry about that jpaul. By the way, the Atora is bought and in my cupboard awaiting it's suet pudding debut.

Also, I've bought 75 cupcake paper cups and will be looking for a suitable recipe for some sort of fondant or creamy topping, or maybe I'll make choc chip or blueberry muffins. I guess I need to buy a tin with moulds for cupcakes and muffins.

Merlin5 · 11 Jan 2019 at 16:28

It's all gone I'm afraid but I'll be making more soon. In fact, I'm thinking of making a chocolate sandwich cake with real cream filling.

Meanwhile, here's my latest bake off. Pear Frangipane Tart.

I made it last night. I put a thin layer of apricot jam lining the pastry under the filling.

I also made an apricot glaze, (2 tablespoons of jam, microwaved for a few seconds, teaspoon of water added, stirred then strained to remove the solid fruit bits) which I brushed over the pears. And then a light sprinkling of caster sugar as a finishing touch.

I made some whipped cream and decided to add a tablespoon of icing sugar and a teaspoon of vanilla extract. It's delish!

Merlin5 · 11 Jan 2019 at 18:13

I've used eggs 4 weeks past the expiry date, refridgerated, and they've been fine. If I'm worried, I do the egg test and drop them in a glass of water to see if they float or not. I also do the smell test when cracked open. Also, I have a nice big new fridge to store them and I don't need to clutter my kitchen with eggs on display.