What are you baking?

[Biddlybee]

If you can make it to my parents in Bexleyheath in 45 you're welcome xx

Dammit, not enough notice!

 

[kittyP]

It looks a little flat but it was really lush!
If I made it again it would have more herbs and more garlic but other than that, gorgeous

 

[5t3IIa]

I'm going back to basics this weekend - Victoria sponge

That's a BBC recipe. Some reviews say it's eggy

• Does one need to beat the eggs first before adding them slowly to the mixture?
• Does beating mean doing them in with my £13 whisk?
• Is a Victoria sponge different to a sponge?

Cheers

 

[5t3IIa]

Dunno why that's a google link

 

[Callie]

I'm going back to basics this weekend - Victoria sponge

That's a BBC recipe. Some reviews say it's eggy

• Does one need to beat the eggs first before adding them slowly to the mixture?
• Does beating mean doing them in with my £13 whisk?
• Is a Victoria sponge different to a sponge?

Cheers

I am think the eggy element could come if people used whacking great eggs...I think but might be wrong the recipe is equal amounts eggs/flour/butter/sugar so maybe up the non egg ingredients ..Lots of recipes say 225g or use less/small eggs?? Maybe.

As for the other questions I'm not sure. Would a website or book like Delia/Mary Berry's/someone else explain technique better??

 

[spanglechick]

No need to beat the eggs if you're not weighing egg amounts.
Yes, you'd use your hand mixer (especially if it has a balloon whisk attachment, but it'd be fine anyway).
A Victoria sponge is a subset of spongecake. Vanilla sponge sandwiched with jam and either plain buttercream or whipped cream. And you can whip cream with your hand mixer too.

 

[5t3IIa]

Thanks both Callie and spanglechick

 

[RubyToogood]

I'm going back to basics this weekend - Victoria sponge

That's a BBC recipe. Some reviews say it's eggy

• Does one need to beat the eggs first before adding them slowly to the mixture?
• Does beating mean doing them in with my £13 whisk?
• Is a Victoria sponge different to a sponge?

Cheers

That's an absolutely standard recipe so I'm not sure why people say it's eggy. Traditional proportions are the same weight of eggs (as weighed in shell), butter, sugar and flour, which if you assume an egg is 50g is what this is.

 

[BoatieBird]

I used exactly that recipe last weekend 5t3IIa, not too eggy at all and produces a fine cake

 

[mrs quoad]

Forgot to add salt, nuking the structure and making this pretty much inedible.

 

[moose]

^ I'd give it a go. Probably needs an inch thick slice of salted butter on it

 

[mrs quoad]

^ I'd give it a go. Probably needs an inch thick slice of salted butter on it

Yeah. Makes it just about edible.

Salt also seriously affects the structure of bread, so this isn't only essentially boiled flour, it's also claggy af. So claggy, damp, sour, boiler flour.

It tastes almost as good as that sounds.

 

[clicker]

Major cock up on the tesco home delivery front. You shop we drop? Well they did that alright....seven bags of bananas??? I meant 7 single bananas and did the exact same thing last month. And then just pressed same order this week. Banana and pecan and choc chip bread looks in the offing.

 

[mrs quoad]

Major cock up on the tesco home delivery front. You shop we drop? Well they did that alright....seven bags of bananas??? I meant 7 single bananas and did the exact same thing last month. And then just pressed same order this week. Banana and pecan and choc chip bread looks in the offing.

We had banana milkshake this morning, the toddler and I. A fine means of disposing of three bananas, if ever there was one.

Edit: I also assume you could freeze some for use in banana cake / bread - where the texture of the bananas doesn't matter.

 

[moose]

Experimented with aquafaba this afternoon. Brownies came out kind of flat but deliciously chewy. Meringues went in the bin I think I needed to whisk it for a lot longer.

 

[5t3IIa]

I don't think I whisked my cake for long enough either* but it came out OK. My OH says it is exactly what he wanted so I'm happy [to choose to believe him]





* there were teeny lumps of butter and it didn't really drop properly but I got scared and confused about the recipe warning to not over-beat it

 

[Saffy]

Looks lovely, did you do an all in one or creaming method?

 

[5t3IIa]

Looks lovely, did you do an all in one or creaming method?

Thank you!

Mary Berry all in one She says "Be careful not to over-mix – as soon as everything is blended you should stop." So I just stopped This is why I need practise

You baking anything at the mo?

 

[Saffy]

ahh ok, I was just wondering how to help you with your butter lumps. I've made cakes before using all in one and my butter has been too cold and it's left little lumps.

I haven't made anything really since Christmas, I've had too much to use up. But as it's Sunday I might make pudding for after our roast dinner.

 

[5t3IIa]

The butter probs was too cold, yes. It was room temp but sat on a shelf in the kitchen is pretty cool really. Will cosset it by a radiator/in my lap next time

You're making sweet pudding or Yorkshires?

 

[Rebelda]

It looks nice to me 5t3IIa

But you've reminded me of something from bake off that's been annoying me. In the final, Candice and Jane (?) made Mary Berry's aio Victoria sponge. Andrew made his trad, creaming the butter and sugar first (I can't remember what he did with his eggs) and won. I was surprised there wasn't more ribbing of Mary for her self-judged inferior recipe

 

[Saffy]

The butter probs was too cold, yes. It was room temp but sat on a shelf in the kitchen is pretty cool really. Will cosset it by a radiator/in my lap next time

You're making sweet pudding or Yorkshires?

Both probably!

 

[5t3IIa]

It looks nice to me 5t3IIa

But you've reminded me of something from bake off that's been annoying me. In the final, Candice and Jane (?) made Mary Berry's aio Victoria sponge. Andrew made his trad, creaming the butter and sugar first (I can't remember what he did with his eggs) and won. I was surprised there wasn't more ribbing of Mary for her self-judged inferior recipe

Thanks! Tastes OK to me, but it's def not perfect

I think I need to binge watch GBBO as wasn't interested before but now I am

 

[Rebelda]

We made Mary Berry's blackberry jam buns today. Delicious, although they look like infected pustules must remember that and use apricot/greengage for Halloween.

Forgot my granny's sage advice to double any filling in a recipe, because they'd be nicer if they were jammier.

Eta:

 

[campanula]

Orange chiffon cake (the easy-peasy completely infallible sponge) with chocolate cream cheese frosting.

I use the chiffon base for all sponges these days. especially children's cakes as it is the lightest blandest base which takes any number of flavours or icing. Uses oil and beaten egg whites as the main raising method although baking powder is still added to the flour.

 

[mrs quoad]

Outrageously pleased with the rise on one of these focaccias - which had half an hour longer than its brethren to rise in a mould / flan tin (whilst the first one cooked).

The other one is sunken in the middle (basically raw compressed dough), so I'm stripping the toppings off to eat with the crusts. And binning the dough, thumbs.

Have never got foc dough working so well - will have to reattempt soon!

 

[mrs quoad]

Toddler loaves for toddler breakfast, thumbs. About 2" x 4".

 

[Saffy]

I didn't make this but my sister did and it was a thing of beauty. I'll definitely make it myself.

A red velvet cake with cream cheese frosting.

 

[polly]

I want to see the inside, Saffy! Have you got pics?

 

[Saffy]

No I haven't but to be fair it just looked like a chocolate cake with a bit of a red tinge. My sister used red food colouring but I reckon she should have used the gel instead.

I didn't know the history behind the cake itself but apparently it was originally red because of a reaction with the vinegar and cocoa powder. Cocoa is produced differently nowadays and so that's why you add the food colouring.

It was lush but a swig of gaviscon wouldn't go amiss.