European Bakes : Golden Spoon Winner

Hello all,

Another day, another time where our hearts are broken. The atrocities in Nice have left us crestfallen, and so, so sad. As trite as it can sound, one of the things that we love about our little community of 5,378 (as of today) followers, is that everyone comes from different countries, backgrounds, faiths, beliefs, interests and… loves, and despite that, we all come together as one little community.

It warms our little hearts to see every bake, every tweet, every like/favourite, and we must remember that there is love out there, despite all the hate that sometimes feels all consuming.

We are going to carry on, and we are going to celebrate the good. So, onwards.

It feels somehow right that the winner of our European Bakes was a French bake, and the Golden Spoon goes to @beccawandering for her beautiful Honey and Vanilla Madelines. We love the elegance of this bake, and would love you to try it 🙂

INGREDIENTS

  • 100g plain flour, plus extra for dusting
  • 100g caster sugar
  • 100g butter, melted
  • 1 whole egg, separated, plus 1 egg white
  • 1 tbsp clear honey
  • 1 tsp vanilla extract
  • Icing sugar, for dusting

DIRECTIONS

– Preheat oven to 190c (170c fan oven or gas mark 5).

–  Grease a madeleine tray with a non-stick cooking spray or a little butter and use a sieve to dust lightly with flour.

– Mix the flour and sugar in a bowl. Put the butter, egg yolk, honey and vanilla into a separate bowl and whisk together.

– Using a hand held whisk, whisk the two egg whites until stiff.

– Fold the butter mixture into the dry ingredients until evenly mixed, then gently fold in the egg whites until thoroughly combined.  Be careful not over mix (you want to keep the volume in the egg whites).

– Divide between the moulds and bake for 10-12 mins until golden brown and firm to the touch.

– Leave to cool in the moulds for a few minutes, then turn out and cool on a wire rack.

– Dust with icing sugar before serving, if you like.

 

Enjoy, and we wish you all peace and lots and lots of love.

Laura and Dominique xxxx

 

 

Game, Set and Match! Golden Spoon Doubles Champions!

Hello bakers!

We have doubles champions for Wimbledon Week!

Winning the vote and the Golden Spoon this week was the brilliant @foxtonm with her amazing Wimbledon themed Victoria Sponge.

We also decided to give special mention to @janetgbfan for her spectacular and brave Tennis Cake. *applause*.

Both ladies have given us their recipes, so revel in having another British Champion with these fab bakes – we would also love to see any attempts at recreating these… send them to us on @SundayBakeClub 🙂

Without any further rain delay, have a look below :

Golden Spoon Winner – @foxtonm’s Wimbledon Victoria Sponge :

@foxtonm

Well, I feel a bit of a fraud winning Wimbledon Week, as my cake was a simple (but delicious) Victoria Sponge filled with home made raspberry jam, whipped cream and the  sweetest strawberries I could find. So far so good with the Wimbledon theme. However, to turn this from traditional into kitsch, I used my trusty grass piping tip and garishly green buttercream to transform the top of the cake into Centre Court. I then added yellow macarons, filled with buttercream & lemon curd, each piped with a couple of curved lines of white chocolate to resemble tennis balls.

 If you want to try my go to recipe for French macarons, do look at this this step by step guide by the very talented @bakingfanatic1
I’ve been lucky to have had consistent results using this method. However, if you’d prefer to give Italian macarons a go, here’s a link to @becksbake guide. In this method, you whisk hot sugar syrup into egg whites to produce a more stable meringue. Becky turns out magnificent macarons on a regular basis (just take a look at her Twitter pics) so this is a tried and tested recipe.
Thanks to everyone who voted – and good luck with mastering macarons!
Golden Spoon Runner Up and Special Mention – @janetgbfan’s Tennis Cake
@janetcbrown
Well I thoroughly enjoyed and  loved making this cake and have my sights set on making a different sporting event for the Rio Olympics.To all who would love to try this recipe. Advice : Breathe keep calm and give your icing plenty of time to set.
Love to all of the Sunday Baking Club Family and to the time you girls put into this thank you and  whom without this we wouldn’t have made and met some lovely chums.Thank you again for including me in best bits. Muchas Gracias. [Thanks Janet! It’s you guys and gals that make it all worthwhile! L&D xxx]
Ingredients
350g glacé cherries (Washed and dried) cut into quarters,1x 225 g tin of pineapple natural juice (drained and chopped)
350 g of dried apricots
350g sultana’s
Grated zest of 2 lemons
250g unsalted butter
250g Golden caster sugar
5 free range eggs (large) lightly beaten
250g self raising flour
75g almonds.
For the almond paste.
250g ground almonds
150g caster sugar
150g Confectioners sugar (sifted) and extra  for rolling
1free range egg
1 tsp almond essence.
Royal icing.
3egg white
675g Confectioners sugar (sifted)
Pink yellow and green food colour gel.
For the fondant
1kg of white fondant (green food gel colour)
A deep 23x15cm/9×6 rectangular tin double lined base and sides and well greased.
Method.
A preheated oven to 160C/140C fan/Gas3
Wash and drain cherries dry them and pineapple on kitchen paper
Place all fruits,nuts and zest in bowl and mix together
Use a separate bowl and cream butter and sugar together till fluffy and white.
Beat in 1 egg at a time and small amount of flour to prevent mixture from curdling
Fold in the rest of flour and almonds.
Add the fruit in a mix lightly.once all mixed together pour into tin.
Level the top,
Bake for 2 hours or till golden brown
And test with a skewer into the centre
After an hour cover top of cake with foil.
Leave to cool for 15/20 minutes in the tin.
Then put onto a cooling tray to completely cool.
Almond paste.
Mix almonds with the sugars
Stir in egg and essence
Knead it in the bowl until it comes together
Wrap in cling film put to one side.
Royal icing.
Whisk egg whites in a clean dry bowl
Until frothy,
Mix in the sifted icing sugar a little at a time
Until all mixed and very stiff and white and its stands up in peaks.
Once mixed cover the surface of icing with cling film mustn’t go wrinkly.
Almond paste.
Roll out on surface dusted in icing sugar to
Be slightly larger than cake.
Cut out a 23x15cm/9×6 rectangle place on a silicon sheet dusted with icing sugar easier from silicon sheet to slip onto the cooled cake.(if not use baking parchment).
Fondant.
Colour your white fondant to your desired shade of green(or buy ready coloured)
Use same method as almond paste.
Carefully place the fondant onto the almond paste.
Royal icing.
Divide the Royal icing into 3 bowls
Colour one bowl pink
And one a light gold or yellow(in my case)
Leave third bowl white.
White Royal icing to make the net and bats.
Put most of the White Royal icing into a piping bag fitted with a number 3 writing  nozzle
Pipe the outline of a tennis court on top of the green fondant leave 2cm 3/4 inch gap around the edge.leave to set.
On sheet of greaseproof paper pipe the outline of 2 tennis rackets 5cm to 2 1/2 inches long
And the tennis net  12x3cm/4 1/2 X1 1/4 in (should be same width as court)
Spoon remaining icing into piping bag fitted with a no 2 nozzle and pipe the strings of the racket within the tennis racket outline and the strings of the net within the outline of the net.leave to dry until you can peel them of the paper.(in my case mine stayed on paper) not dried out in time.
Spoon Pink icing into piping bag with a number 8 star nozzle and the gold/yellow into piping bag with a number 7 star nozzle.
Pipe a double border round outside edge of the fondant.
Assembling together
With your cake  completely cooled and trimmed of any rough edges carefully lift your dried decorative iced layer of almond paste and fondant onto the cake (you can brush some warmed apricot jam) onto cake before putting your decorative layer on if want.(I didn’t)
Pipe a line of white icing across the middle of the court peel the paper of the net and assemble onto the line of icing.So it is upright on the cake,lay the dried tennis rackets either end of the court and roll a small piece of fondant into a ball.
Optional make two tennis players out of fondant (hubby did). I can’t do modelling still practicing.
I’m sure you will agree, these are both fantastic recipes, and two very worthy winners! We look forward to your Girl Power Bakes this weekend!
Laura and Dominique xxx

Amazing Apples : WINNER!

Hello all,

After the votes have been counted – we are very pleased to announce that the Golden Spoon Winner for Amazing apples is…

@foxtonm with her amazing Apple and Cinnamon Cake!

foxtonm

Joyce has been very lovely in sharing the recipe, so we are all looking forward to baking this one (especially can’t wait to try out the apple slices!)!

Apple & Cinnamon Cake

Ingredients

175g softened, unsalted butter

100g caster sugar

75g soft light brown sugar

225g self-raising flour, sifted

1tsp baking powder

2 eggs

1tsp vanilla extract

1tsp ground cinnamon

50ml plain yogurt or sour cream

2 apples, peeled, cored and chopped into smallish pieces (I used Bramleys)

Method

Pre-heat the oven to 175° C.

Grease and line a 2lb loaf tin with baking parchment.

Cream together the butter, sugar and vanilla extract until light and fluffy. Beat in the eggs, one at a time, mixing well between additions.

Fold in the flour, baking powder, cinnamon followed by the yogurt / sour cream. Gently stir in the pieces of apple.

Spoon mixture into the prepared loaf tin and bake for about an hour, checking progress after half an hour and covering the top of the cake with a sheet of kitchen foil or baking parchment if it is browning too quickly. The cake may take longer to bake if the apples are particularly juicy. It is ready when a cake tester comes out clean from the centre of the cake.

Remove and allow to cool in the tin for about 30 minutes before turning out.  Transfer to a wire rack to cool completely.

Top with buttercream (I used Sugar & Crumbs Salted Caramel Icing Sugar to make this), drizzle caramel artistically across the top and decorate with dried apple slices.  Sit back and watch the cake disappear!

I used Liz Earle’s method of drying apple slices – highly recommended. Link below.

https://lizearlewellbeing.com/articles/recipes/dried-apple-rings-recipe/ …

Keep your eyes peeled for the next baking challenge, and do use our lovely discount code provided by itsabakingthing.com 🙂

Dominique, Jo, Claire and Laura xxx

Fiery Bakes : And your Golden Spoon Winner is….

Good evening bakers!

At SBC HQ, we are very pleased to announce that the winner of Fiery Bakes week is…. John (@jiholland111), with his fabulous Chocolate Chilli Roulade with Caramel Chilli Flames. Congratulations!!!

@jholland111

Well done to everyone in the shortlist, and also the other bakers with your excellent fiery bakes last weekend. We hope you all had lots of fun in the kitchen, and then more fun eating them!

John has been ever so kind in sharing his recipe – have a go (if you’re fiery enough!)

We hope you will also join us with your spotty bakes this weekend, and we are looking forward to seeing how dotty you all are 😉

Dominique, Jo, Claire, & Laura xxx

Chocolate Chilli Roulade with Caramel Chilli Flames

Serves 8

Ingredients

For the Cake:

175g golden caster sugar

50g cocoa powder

6 medium free range eggs (separated)

For the Chocolate Chilli Ganache :

100g 70% dark chocolate, chopped roughly

75ml double cream

1 ancho chilli, chopped finely

Chilli flakes (to taste)

For the Cream Filling :

225ml double cream

50g icing sugar

Red food colouring (optional)

For the Caramel Flames :

75g caster sugar

20ml water

Chilli flakes (to taste)

Method

1.       Preheat oven to 180C (Gas 4). Lightly grease a medium (approx. 20cm/30cm) Swiss Roll tin and line with baking paper.

2.       Make the Cake: whisk together the 6 egg yolks and sugar in a bowl until light and pale; add the coca powder and mix until combined.

3.       In another clean bowl, whisk all the egg whites until stiff peaks form.

4.       Add half the whisked egg whites to the cocoa mixture and mix together well; then, gently fold in the remaining egg whites, not too much, until just combined.

5.       Pour the mixture into the prepared tin and shake it gently, ensuring the mixture gets into all the corners. (Optional; run a round-edged knife through the cake to create a swirling pattern).

6.       Place the tin in the preheated oven and bake for 20 minutes (or until firm to the touch).  Remove from the oven and place a clean, dry tea towel on top and another teatowel that has been soaked in cold water and very well wrung out on top of that. Leave in a cool, dry place for one hour.

7.       Make the Chocolate Chilli Ganache: place the chopped chocolate in a heat-proof bowl. Using a spice grinder or pestle and mortar, crush the ancho chilli and a few pinches of chilli flakes together to form a fine spicy dust – have a little taste test to check for your desired heat then sprinkle this over the chocolate. Place the cream in a saucepan and bring to a gentle simmer then pour over the chocolate; leave for 30 seconds and stir well, forming a silky, smooth ganache.

8.       Make the Cream Filling: place the double cream and icing sugar into a bowl and whisk together until soft peaks form (optional: add a few drops of red colouring to create a dark pink colour).

9.       Make the Caramel Chilli Flames: have a clean baking sheet ready. Place the sugar and water in a heavy-bottomed pan and allow the sugar to soak into the water. Bring to the boil and add a few pinches of chilli flakes; continue heating (without stirring) until the sugar turns a golden brown colour. Remove from the heat and pour onto the baking sheet, leaving to set. Once cooled, break up into various size pieces.

10.   Assembly: prepare a sheet of baking paper sprinkled with cocoa. Remove the tea towels from your sponge and turn it out onto the cocoa-sprinkled baking sheet. Peel the baking paper from the sponge and then spread over 2/3 of the ganache. Then spread over the whipped cream. Starting from a long end, roll up the roulade away from you, using the paper to help lift it along and curl it up.

11.   Finishing: take a thin slice off each end to neaten up, then place the roulade on your serving plate. Decorate the top with the remaining ganache and the caramel flames. Should you desire (and who wouldn’t?!) a sprinkling of icing sugar or, if you have it, edible glitter, over the top would set off the effect marvellously.

Scary Bakes – Golden Spoon Winner

Morning everyone

Just before the scary costumes have been put away for another year, we wanted to announce your victorious Golden Spoon Winner!

It was @GeeVuitton who ran away with baking’s most coveted accolade this week, with this beauty:

@GeeVuitton Haunted Gingerbread House

@GeeVuitton Haunted Gingerbread House

And she’s been kind enough to share her recipe with us!

Thank you for choosing me a s a golden spoon winner, I was very shocked!  The recipe is from the Lakeland Fairytale Cottage Mould.

Ingredients

180g butter

125g brown sugar

300g golden syrup or treacle or a bit of both

500g plain flour

1/4 tsp salt

1 tbsp ground ginger

1/2 tsp bicarbonate of soda

Extra flour for rolling

Method

1) Preheat oven to 170^C.

2) Melt butter in a large pan over a low heat then add the sugar and syrup, remove from the heat and stir.

3) Add the dry ingredients and mix until blended into a thick dough.

4) Tip the dough out onto a floured board, knead with flour, then tear off pieces of dough and press into the Mould.

5) Place on a baking tray and bake 25-35minutes or until firm to the touch (the dough will crisp as it cools).

6) Allow to cool completely in the Mould before removing.

7) Make royal icing and assemble together.

8) Decorate however you like Halloween, Christmas or Easter.

This dough is for the Mould and you can’t roll it flat to cut out your own house, I would use a traditional gingerbread recipe for that, I find the hummingbird bakery recipe is a lovely gingerbread.
Massive congratulations on a fantastic bake!

Dominique, Jo, Laura, and Claire x

Charity Cherry Week – The Winner!

DRUM ROLL PLEASE…..!

The votes have been counted and verified and we are delighted to announce that the golden spoon winner for charity cherries week was…………..

@cakenadacwtch!

The lovely Claire has shared her recipe below, and has told us a little bit about why she supports her chosen charity who will receive £110 from the very generous people at French Glace Cherries!

We just wanted to say again a huge thank you to everyone who entered the week, we hope you enjoyed it as much as we did. It was wonderful not only seeing all your bakes but hearing about the charities you support too.

Claire, Jo and Dominique xxx

Embedded image permalink

From Claire:

 @HGsupport is the twitter account for Pregnancy Sickness Support ( pregnancysicknesssupport.org.uk ) who offer help and advice to the many women who suffer from severe pregnancy sickness and Hyperemesis Gravidarum (HG). I was unfortunate enough to suffer with HG last year during my 3rd pregnancy, unable to keep the meerest sip of water down, let alone food (or cake!), resulted in me being admitted to hospital 4 times. Pregnancy Sickness Support stopped me feeling so isolated, helped me understand that it wasn’t all in my head, gave advice on anti-sickness medication available and put me on the road to functioning as a near normal mum again.

Coconut Cake

75g golden caster sugar
75g butter (room temp)
200g Plain Flour
1/2 tsp salt
2 tsp baking powder
1 egg
125ml milk
1 tsp vanilla extract
50g dessicated coconut plus extra for decorating
Your favourite buttercream recipe
French glacé cherries

Preheat oven to 180°C
Cream the butter and sugar until smooth.
Whisk the egg in a small bowl with the milk and vanilla extract, add a little at a time alternating between sieving the flour, salt and baking powder.
Stir through the coconut and place the mix in a greased 6inch tin and bake for 40 minutes.
Remove from the oven when done and knife/skewer comes out clean.
Leave to cool. Once completely cool cover the top with buttercream and gently press the coconut onto the icing and decorate with lovely French glacé cherries!!

Golden Spoon Winner – It’s A Girl Week

Morning bakers

We’re on it this week, and we are thrilled to crown @LauraJayneW your Golden Spoon Winner for our It’s A Girl theme last weekend.  Her Charlotte Cake won with almost half the votes, and we agree it’s a great choice.  Laura has shared her recipe below, so as it’s fit for a Princess, why don’t you give it a whirl sometime?

LauraJayneW - Charlotte Sponge Cake

Take it away Laura…

Thank you thank you thank you! You have made a poorly me feel a lot better!   Thank you all for voting!

Being the baker of my close knit group of friends, whenever I go and see them, I always want to bring something special. Normally I’m asked to make a bog-standard (but dare I say yummy) Victoria Sponge, but this week, mainly owing to my friend’s engagement, I wanted to make something a bit special. With the birth of Princess Charlotte, what better way to also change a Victoria Sponge to a Charlotte Sponge!

This recipe, I’ll admit, is a bit naughty, but trust me, forget about the calories, and enjoy it. As I say (often to justify cake), it’s “good for the soul”. This cake is sharp and sweet, plain but decadent, and rich but oh-so-moreish. So get that cake fork ready (or just dive in head first, as I’m often tempted to do).

Charlotte Sponge” – aka Lemon Victoria Sponge with Strawberries (the boring title).

For the Sponge

175g Stork (other types are available!) at room temp

1 unwaxed lemon (finely zested, and juice)

175g plain flour; with 2tsp + a smidge baking powder mixed in (or 175g s/r flour if you prefer – though I find you don’t tend to get the rise / lightness)

175g golden caster sugar

3 eggs

 

For the Filling

100g ish lemon curd (shop bought is fine)

50ml double cream

225g mascarpone

50g icing sugar

225g strawberries, sliced

 

Method

1.Preheat oven to 160 fan (don’t know the conversions, sorry!) and grease and line 2 x 20cm sandwich tins – I line both base and sides, but that’s because I’m a bit lazy.

  1. Cream the butter and sugar with an electric whisk until you get bored (or until it is light and fluffy, and you can see a noticeable shine in your mix). This tends to be my thinking time at the end of a long week, so can take a while for me! When you are bored, add the lemon zest and whisk a bit more until well combined, and releasing all its glorious lemony smell.
  2. Beat in the eggs and lemon juice with your trusty wooden spoon, adding a spoon of the flour if it starts to split, until well combined. Gently fold in the flour and baking powder mix.
  3. Spoon the mixture into the tins, and bake for around 25-30 minutes (my oven isn’t at all precise, so only use this as a guide), or until the tops are golden brown and springy to the touch, and a skewer inserted comes out clean. Alternatively, use John Whaite’s method and listen for the cake to stop “singing”.
  4. Remove the cake from the oven and remove from the tins once cool enough to handle. Let the cakes go cold.
  5. For the filling, beat the mascarpone, sugar and double cream together and well combined. Do not eat it all with a spoon – remember, it’s for the cake (this is the best icing ever, you have been warned).
  6. Once ready to go, spread the curd onto one of the cakes. Cover with strawberries, then the mascarpone icing (if you haven’t eaten it all already). Place the other cake on top and pile on some left over strawberries, and dust with icing sugar / edible glitter.
  7. Serve fresh, with a glass of bubbly to celebrate.

Laura x

So there you have it, some cake porn to start your weekend off with a bang.

Looking forward to seeing your creations for our Picnic Chic theme this Sunday!

Dominique, Claire, & Jo x