cake bars

debtmuncher

asdas are selling kiplings chocolate chip cake bars for 62p. didnt get them because i wanted to make my own version. would making a victoria cake mix then adding the choccie chips, put into a rectangle/square cake tin be any good? presuming victoria cake mix has quite a firm texture or would a madiera mix be better?

Olliebeak

I'm sure that Victoria and/or Madeira would both work equally well. You may well have to admust the oven timings if you change the amount of mix/size of tin.

Neither of them are a 'true sponge' which is the very light, fat free mixture (sugar/egg whisked together method)


I've spotted some 'traybake' style cakes in Asda recently (decorated with marshmallows, maltesers, grated chocolate) and I'm trying to find the time to experiment with those . They do seem to be a silly price for the amount of cake that you actually get in the tray - which is only about the size of a 'ready meal tray'.

debtmuncher

probably seen those tray bake style cakes. i made a similar one for one of my ds birthdays last year. just a "equal weight mixture" put into a rectangler tray then topped with buttericing...all chocolate. they kept coming back for more! easily topped with whatever you want.

cheers for the advice, think i will try the madiera (made a victoria sponge last week so time for a change lol)

recovering_spendaholic

Sorry to but in but what is the difference between madeira and victoria sponge recipes? I love the more dense texture of madeira cake but can never replicate it when I try and bake it.

Olliebeak

Would need to consult my 'Mrs Beeton' to be really accurate BUT I think it uses more flour to the mix. It's also better for 'holding' dried fruit, cherries etc. within the mix, instead of it all sinking to the bottom of the cake.

tru

Oooh I love those cake bars. I was just wondering the other day, would a swiss roll recipe work?

3oz sugar
3oz SR flour
3 eggs

Whisk eggs for 2 mins, over a pan of hot water.
Add sugar and whisk for 8 mins.
Remove from pan of water, continue whisking til cool.
Fold in the flour.

Bake at 200c for 10 mins - you'd probably have to adjust the temp and time slightly, because the cakes would be deeper than swiss roll.