Great British Bake Off!

Whether you’re a dab hand in the kitchen or new to baking and just finding your feet, to help you get your bake on, we’ve got to Pro Cook’s recipes for our favourite simple bake – a classic Victorian Sponge.

Here at Livingston Designer Outlet, we’ve got everything you’ll need to help you become Star Baker.

                   

 

                 

(Outlet prices:  Digital Scales (£18.00), Flour Sifter(£4.99), Mixing Bowl (£5.00), Cake Slice(£7.00), 2 piece cake tine set (£11.00), Wooden Spoon (£1.50))

READY, STEADY,BAKE!!!!

Victoria Sponge Recipe

Ingredients

220g golden caster sugar

220g unsalted butter

220g self-raising flour

4 eggs

2tsp baking powder

1tsp vanilla extract

4 tbsp strawberry jam

300ml double cream, whipped

1 tbsp icing sugar, to dust

1 handful fresh berries

Method

  1. Preheat the oven to 180 degrees Celsius, and grease and line two baking tins
  2.  Add the butter and sugar to a large mixing bowl and beat well until pale and creamy
  3. Add two eggs and mix well. Then sift in tablespoon of flour and fold into the mixture
  4.  Add another egg and fold into the mixture. Repeat this process alternating each egg with a tablespoon of flour until all of the eggs have been added
  5.  Sift in the remaining flour and add the vanilla extra and gently fold it in. Divide the mixture evenly between two cake tins
  6.  Place into the middle of the oven and bake for 25 minutes. Do not open the oven door until they look golden brown as this may cause your cakes to deflate
  7.  Using a cake tester check the centre of the cakes are cooked. The cake tester should remain clean after piercing the cake, if it is not then place the cakes back into the oven for a further 5 minutes and repeat the process
  8.  Allow to stand in the cake tins for 10 minutes before turning out onto a wire rack. While the cakes are cooling, whip the cream in a bowl until the mixture has reached a thick, spreadable consistency
  9.  Spread one side of the cake with strawberry jam, keeping away from the edges of the cake. Top with the whipped cream and using a palette knife spread to create an even layer
  10. Gently place the other cake on top of the whipped cream and dust with icing sugar. Top with the fresh berries and serve