If you’ve been watching TV, reading the papers or opening the pages of just about any magazine on the shelves just lately, you’ll see that the whole country’s gone baking crazy!
Well if you don’t want to be left out of the latest craze, why don’t you go for your own personal Great British Bake Off in the comfort of your own home? We’ve got everything you could need to get creative in the kitchen and start turning out your own great cakes, buns, pies, cupcakes and anything else that fires your imagination, so check out our Get Baking! Pages and warm that oven now!
From fantastic food mixers to brilliant baking trays, you’ll find it all at Littlewoods and, just to get you started, here’s a simple recipe to make a classic Victoria Sponge that all the family will love.
- 115g self-raising flour
- 1 level teaspoon baking powder
- 115g spreadable butter
- 115g golden caster sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Preserves, etc. (see end of method)
- Icing sugar for dusting
Equipment: Two 18cm by 4cm sponge tins, lightly buttered and bases lined, plus two wire cooling trays.
- Pre-heat your oven to 170C, gas mark 3.
- Simply sift the flour and baking powder into a nice big mixing bowl, lifting the sieve quite high to give the flour a good airing as it goes down, then just add the other ingredients.
- Using an electric hand whisk, combine them for about 1 minute until you have a smooth creamy consistency.
- Next divide the mixture between the two prepared tins, level off using the back of a tablespoon, and bake near the centre of the oven for about 25 minutes.
- The cakes are cooked when you press lightly with your little finger and the centre springs back.
- Remove them from the oven and after about 30 seconds loosen the edges by sliding a palette knife all round them out onto a wire cooling tray.
- Now carefully peel back the lining by gently pulling it back. Lightly place the other cooling tray on top and just flip them bother over so that the tops are facing upwards (this is to prevent them sticking to the tray).
- When cooled, sandwich them together with any sort of preserve or lemon curd, with or without fresh whipped cream (in the summer, fresh berries and cream make a superb filling).
- For a final flourish, dust the whole cake generously with icing sugar.
- Store in a tin, or if you are using cream, in a polythene box in the fridge.
- Or, for an extra dash of style why not present it in one of our metal cake carrying tins?
Now you know how to bake that basic sponge, you have the perfect starting point and the rest comes easy! So get stuck in and bake up a storm – With a little help from Littlewoods!