Recently I met with David from the BakingBar, which many of you are probably familiar with to discuss the Show and how they could get involved!
Before we announce the exciting things we are planning with them I asked David to write a guest post to introduce BakingBar and what they are all about.
BakingBar was set up in October 2010 to provide simple, easy to follow recipes but soon grew to include reviews, featured articles and competitions. It was formed from nothing more than a passion and lifelong desire to write and share recipes. We write all of our own recipes or use some which have been handed down through our families.
BakingBar has a worldwide readership mainly based in the UK, USA and Netherlands. We are very grateful for our passionate Twitter and Facebook followers always encouraging us to develop more recipes they love and would like to take this opportunity to thank all of them.
One of our main goals is to encourage parents to bake with their children from an early age, to develop what we consider to be a life skill.
In a time where most people are counting their pennies and trying to make money stretch as far as possible, creating your own desserts and treats can cost a fraction of supermarket-bought goods.
BakingBar has developed and grown at extraordinary speed in 2013 with lots of exciting projects happening and some which we can’t tell you about just yet. One which we are extremely excited about is taking up a teaching residency in Belfast Cookery School, an establishment which we have admired for many years. This gives us our opportunity to teach those willing to learn the life skill of baking. You can book a class with us on their website here – Belfast Cookery School Classes.
To kick off BakingBar’s involvement with the Food and Drinks Show NI we have decided to share one of our most popular recipes with you. Its not too difficult and once you master it you’ll be making it for years to come!
Of course this is the wonderful Classic Victoria Sponge.
200g Caster Sugar
200g Neills Self Raising Plain Flour
1tsp Baking Powder
Half Jar of Strawberry Jam
150g Icing Sugar
0.5tsp Vanilla Extract.
Preheat oven to 180c
The next step is quite unusual when making a cake but is essential for the perfect victoria sponge. Weigh the 4 eggs. These normally come to around 200g. It is highly recommended that you then use the same weight for each the caster sugar, butter and flour. For example if the 4 eggs weigh 210g then use 210g of caster sugar, 210g of butter and 210g of flour in the recipe.
Allow the ingredients to come to room temperature, especially the butter. Add the butter and caster sugar into a large bowl and mix this together with a wooden spoon or spatula until it comes together.
Add the 4 eggs and milk to the bowl and sieve in the flour and baking powder.
Slowly begin to fold all the ingredients together until you form a smooth cake batter, no need to use an electric mixer, a wooden spoon is quite sufficient.
Pour this cake batter into two 20cm cake tins already greased and lined.
Place on the centre shelf of the oven and bake for 20 mins or until a skewer inserted comes out clean.
Allow to cool for 10 mins in the cake tins before turning out onto a cooling rack to cool completely.
Once cool they are ready to fill.
To make the filling ensure the butter is at room temperature as this will make it a lot easier to mix. Add the butter to a mixing bowl and mix with a mixer or spatula until it becomes creamy.
Sieve the icing sugar into the bowl. Using a wooden spoon or spatula slowly combine the icing sugar with the butter. Add the vanilla extract and mix well.
The filling should be quite thick, this stops the cake halves sliding around when you try and slice the cake. If it is too dry and not coming together add 1tsp of milk at a time until the desired consistency is reached.
Spread the cream filling on the bottom half of the cake and top this with the jam. Place on the top half of the cake and dust with icing sugar to finish off.