Week one on GBBO was a Victoria sandwich, an angel food cake and a chocolate show stopper. Angel cake, I’ve never heard of and at the same time, I’m not great with getting large cakes to rise! So I decided to bake some Victoria sponge inspired cupcakes.
I used a traditional recipe of weighing three eggs, and using the same weight of butter, sugar and flour. I mix the butter and eggs first, in a food processor. Then I add the eggs. Finally I sift in the flour with a tablespoon of cold milk and a few drops of vanilla extract.
I put the mixture into cupcake cases (not fairy cake cases – those are smaller) and baked for twenty minutes at 170 degrees fan assisted.
I nearly always use buttercream for icing as it’s just so easy to make. Take these three ingredients and mix them together for ten seconds in a food processor!
300g Icing sugar
2 tbsp cold milk
Instead of removing the cupcakes from their cases, to cut them in half and sandwich them, I decided to use a special little cake gadget, which removes the middle of the cake, in a neat little circle (Obviously you then eat the middles!). In the middle of the cake, you then put a tiny amount of jam, and fill up with buttercream, finishing with a neat little piped flower shape. I then dusted a little icing sugar over the top for effect.
I also made some chocolate ones and put some food colouring in the icing, to give it a different look. The good thing about these cakes, is people think the icing is just on the top; until they bite in and find the surprise in the middle!