It’s the return of the Great British Bake Off! Hurrah!
This means it’s time to get inspired to bake some things, bake some new things, and generally eat even more baked goods than usual! I bought the book the other week, and had a flick through the technical challenges to see if there were any I would actually want to eat, let alone bake (ie. Not Mary’s Queen of Puddings like last series….. custard, sponge, jam, and meringue? I think not.)
Week 1 is cake, as usual, and the technical challenge is an angel food cake, a cake of pure whiteness, no yolks, no butter, just egg whites, sugar, a little flour…..
You can find the recipe on the BBC Food website.
While my mum was visiting at the weekend, we decided to have a go.. How did we get on?
Well… step 1 was making the cake.
It is baked in a tube pan, which I did actually already own, although mine doesn’t have feet, so I balanced it precariously on top of a jar when I was leaving it to cool.
As you can see, I failed to bear in mind the oven fudge factor (my oven is super efficient, so generally I need to reduce the temperature or timings, even from the fan oven settings), it ended up being a little browned on the outside. I can feel Mary’s disppointed look already.
Umm…. I also couldn’t get whipped cream at my local shop, they had sold out, so I whipped some extra thick double cream instead…. spread it over the cake using my poor frosting skills….. (this would probably earn another disappointed look), then added a bit of the lemon curd on top (no passionfruits to be had!)
Yep. Spot all those crumbs that have sneaked their way into the cream. Sheesh.
And on the inside? Yeah, you can see the browned edge, alas. But I had folded in the flour quite well, no lumps, some good height, no sloping or sagging sides. Having watched the bake off episode however, well I reckon mine isn’t looking too bad!
And it tasted nice, which is, after all, the main thing! I think I like the lemony cream coupled with the cake the best, but then I love lemon a lot. Also, the cake texture was a little odd when you’re used to standard cakes made by creaming butter and sugar.
Lastly, well I’m afraid I preferred Grandma K’s lemon curd recipe to the one for this recipe! Sorry Mary! This recipe is a bit more similar to shop bought than homemade.