Create a showstopper with these Great British Bake Off inspired recipes
If a return to the tent has inspired you, Gousto has put together some recipes you can try at home.
Raspberry IPA Victoria Sponge Cake
For the sponge:
225g unsalted butter, at room temperature
200g caster sugar + 100g caster sugar, separated
4 large eggs, yolks and whites separated
1 tsp vanilla extract
250ml IPA beer, we recommend something fruity, like mango
2 tsp baking powder
360g plain flour
Pinch of salt
1 punnet/150g raspberries fresh, or defrosted
For the decoration:
220g full fat cream cheese
115g unsalted butter at room temperature
350g icing sugar + extra to dust
1 tsp vanilla extract
150g raspberry jam
1 punnet/150g fresh raspberries
First, let’s bake the cake.
Step 1: Preheat the oven to Gas Mark 5/190ºC/170ºC fan. Grease and line two 20-inch round cake tins.
Top tip! Don’t have two cake tins? Weigh your mixing bowl before you start, so you can work out the total weight of your cake batter. Then pour half of it into your tin at a time and bake in two batches for evenly sized layers.
Step 2: Using an electric whisk, cream together the butter and 200g of the sugar for 5 minutes until it has lightened in colour and become fluffy. Then add the egg yolks one at a time, beating well between each addition.
Step 3: Beat in the IPA and vanilla extract until the liquid is no longer pooling at the bottom of the bowl. This will take a little while, and will still look slightly curdled at the end, but don’t worry that is normal!
Step 4: Sift the flour, baking powder and salt into the bowl and mix until just combined. Then add 75g of raspberries to the bowl and beat for another minute until lightly crushed.
Step 5: In a second bowl whip the egg whites until they form stiff peaks, then slowly beat in the remaining 100g of sugar. Using a wooden spoon, gently fold the egg whites into the cake batter until completely combined.
Step 6: Divide the batter evenly between the prepared cake tins, then press the remaining 75g of raspberries into the top of the batter. Bake in the middle of the oven for 30-35 minutes until golden brown and an inserted toothpick comes out clean. Allow your cakes to cool in the tin for 5 minutes before removing, then leave them to cool completely on a wire rack.
Now let’s make the cream cheese frosting
In a large bowl, cream the butter, cream cheese and vanilla until completely combined. Sift in the icing sugar and beat for 5 minutes until light, white and fluffy.
Top tip! To stop clouds of icing sugar covering your kitchen, drape a clean tea towel around the open top of the bowl (hold the towel in place so it doesn’t get caught in the whisk).
Finally, let’s decorate!
Step 1: Add half of the raspberries to the jam and stir to crush slightly. Spread the jam over the bottom layer of the cake.
Step 2: Dollop ¾ of the icing on top of the jam and use a spoon to evenly spread it out.
Step 3: Add the second cake on top of the icing.
Step 4: Dollop the remaining icing in the centre of the cake and decorate with the reserved raspberries. Finish with a dusting of icing sugar.
Vegan tie dye cakes
250ml almond milk
½ tbsp lemon juice
90ml neutral oil (e.g. vegetable, sunflower, canola)
2 tsp vanilla extract
225g self raising flour
200g caster sugar
Pinch of salt
2-5 food colouring gels of choice
125g vegan fondant icing
150g icing sugar
Step 1: Preheat the oven to gas mark 4/180ºC/160ºC fan. Line a cupcake tin with cases.
Step 2: Pour the wet ingredients into the dry ingredients and whisk until combined.
Step 3: Separate the mixture into 3 bowls and add a few drops of food colouring to each, you can also leave one plain. Add the mixture to the cases in layers – don’t worry about stirring them they will mix as they bake. Place in the oven for 18 minutes until cooked through and an inserted toothpick comes out clean.
Step 4: Remove from the tin and allow it to cool.
Step 5: Roll out the fondant icing until it is 2-4mm thick. Using a biscuit cutter, cut circles slightly smaller than the size of the top of your cupcakes. Brush a little water onto one side of the icing disc and then place it on top of the cupcake (slice a little off the top to make the cupcakes flat) pressing down round the sides to secure the icing. Repeat with the rest of the cupcakes.
Step 6: Mix together the icing sugar with 4 tbsp water in a baking dish. Add drops of food colouring gel then using a skewer drag through the gel colour to make a swirly pattern.
Step 7: Dip the iced cupcakes into the marbled icing to coat them with tie dye pattern then place on a wire baking rack to dry. Repeat until all the cupcakes are coloured, swirling through extra food colouring if needed.
How to make classic scones
Cook Time: 30 minutes
350g self raising flour (plus extra for dusting)
85g chilled butter, cubed
3 tbsp caster sugar
1 tsp baking powder
Squeeze lemon juice
Pinch of salt
Jam and clotted cream to serve
Step 1: Heat oven to 220C/fan 200C/gas 7. Put a baking sheet on a tray in the oven to heat up.
Step 2: Combine self-raising flour, salt and baking powder in a big bowl.
Step 3: Add your butter cubes and it into the flour mixture with your fingers until it has the texture of breadcrumbs. Keeping everything as cool as possible will make this easier.
Step 4: Microwave milk for 30 seconds, then squeeze in the lemon juice. Set aside.
Step 5: Stir caster sugar through the breadcrumb mixture
Step 6: Make a well in the centre of your mixture. Pour in the warm milk and use a knife to fold the liquid through the dry mix until evenly incorporated.
Step 7: Dust your work surface liberally with flour and tip out the dough. Gently fold the dough until smooth – don’t overwork it.
Step 8: Pat the dough down until roughly 4cm thick. Use a 7cm cookie cutter to stamp out your scones! Re-shape the leftover dough. Repeat.
Step 9: Brush scone tops with beaten egg, then pop onto the hot baking tray. Line with baking paper to stop them sticking.
Step 10: Bake for 10 min or until golden and risen.
Recipes courtesy of gousto.co.uk