Baking Days

Very busy in the kitchen lately. Baking sessions at school, baking sessions at home! You name it, I baked it, pizza, yes, sponge cake, yes. Bread & butter puddings or Sourdough rolls (at home) with a slow rise 3 day ferment, yes!

This is definitely a food frenzy moment…

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Sourdough rolls…that crust was sooooo good…

I’m currently in the stages of trying to master the sponge…not the square pants one, the one with a decent dollop of jam and cream! Check it out below!

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This is a classic cake batter, one which we’re learning at school and I’m loving at home. It’ll take next to no time to whip up and I’ve amended the recipe to suit my tastes so adjust accordingly…

Time: for the batter and baking 35 mins or thereabouts depending on how fast you are with a whisk! **You’ll also need to allow 30 mins for the cake to cool before decorating it.**

Ingredients:
1 cup of Plain flour ( extra to dust cake tin)
1 tsp of baking powder
1/2 cup of raw sugar
125g of soft butter ( extra to grease tin)
2 eggs
Milk (to wet the batter)
Pinch of salt

To serve,
150 ml, Whipped cream
Strawberry compote or jam (I’ve made my own compote here but it’s up to you)
Icing sugar to dust

Mixing bowl, measuring cups, wooden spoon, sieve & cake tin.

Method:

Preheat the oven to 180-190C and grease the cake tin, dusting the inside with flour to coat lightly.

I chopped a half punnet of strawberries and added a spoonful of sugar with some water. Simmer on low for 15 or so. Once the fruit has thickened set aside in a clean bowl to cool, *feel free to skip this stage if you prefer to use another spread*

Add the sugar and butter to the mixing bowl, cream until light and fluffy in colour.

Add the eggs and mix well,

Sift the flour and baking powder into the bowl, mix well.

Add a splash of milk to bring the batter together,

Pour the batter carefully into the tin, you can also tap the cake tin firmly on your bench to eliminate any bubbles.

Bake for 15-20 mins until done, set aside to cool on a wire rack for at least 30 mins.

Carefully split the cake into two layers,

Spread the bottom layer with a nice amount of strawberry compote or jam. Then spread with some lovely whipped cream and sandwich with the top layer.

A final dusting of icing sugar and tea is served…

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