What have you baked today?

Peggybabcot

BOBS wrote: »

Popping in here to ask some advice. I love to bake and usually anything I bake turns out well. Apart from Victoria Sponge - I follow the recipe to the letter - use my Kenwood and cream butter and sugar to within an inch of their life - beat in eggs then fold in flour with a metal spoon. Even add 1/2 spoon baking powder but they are still flatter than they should be. They taste really good but just not risen enough

Here's my recipe. 250g butter (I use Aldi utterly butterly knockoff) 250g caster sugar and beat the heck out of it in food processor then add 250g of eggs (weigh the eggs in the shells but obviously don't add these lol) and this is where my cakes have improved because I now beat this mixture for about 3 minutes. Next add 250g sr flour and whirl a couple of times until no flour is visible but don't overbeat it at this stage or you'll end up with dough. Divide between two tins and bake for 25-30 mins at 180 degrees (fan oven) This recipe never let's me down. Hope that helps x

BOBS

Thank you Peggybabcot - what size of tins do you have ?

My DS has just filled my flattish victoria sponges with fresh strawberries and cream and decorated the top of it and half the kitchen with icing sugar !!! Would prefer it to have been a big higher but hey we will eat it but have saved your recipe for my next attempt.

I see you use the supermarket own brand spread -def going to do this as usually works out the same if not cheaper than stork marg.

*iluvmymini*

Peggybabcot wrote: »

That is awesome but I had to chuckle at the DIET lemonade in the background lol x

Tee hee, yes indeed. What I save in calories from the lemonade, I quickly eat back!,

Peggybabcot

BOBS wrote: »

Thank you Peggybabcot - what size of tins do you have ?

My DS has just filled my flattish victoria sponges with fresh strawberries and cream and decorated the top of it and half the kitchen with icing sugar !!! Would prefer it to have been a big higher but hey we will eat it but have saved your recipe for my next attempt.

I see you use the supermarket own brand spread -def going to do this as usually works out the same if not cheaper than stork marg.

8" springform tins Bobs.
Here's my offering for today

lindab15

Wow - that looks fab ! What's the recipe for that ?

Had a good baking session yesterday, while the oven was on for the roast I made a large plum & cinnamon 'pound' cake in a tube pan, which I topped with a bit of runny icing (was looking a bit short on calories naked, lol) and a rhubarb & strawberry crumble cake. Cut a third of each to have either at tea last night or put into the cake tin for the next few days; took the majority into work where it didn't last long ....:beer:

Love baking. Can't wait for the next Great British Bake Off episode tomorrow !

marmiterulesok

We made a fruit slice yesterday,aka fly cemeteries.Yum!

VfM4meplse

kiss_me_now9 wrote: »

My bread rolls epically failed

Have you considered letting them go really stale and then turning into buttered breadcrumbs? You can always freeze them afterwards.

Peggybabcot wrote: »

8" springform tins Bobs.
Here's my offering for today

Looks good but you wouldn't thank me for picking the onions off

Peggybabcot

lindab15 wrote: »

Wow - that looks fab ! What's the recipe for that ?

Had a good baking session yesterday, while the oven was on for the roast I made a large plum & cinnamon 'pound' cake in a tube pan, which I topped with a bit of runny icing (was looking a bit short on calories naked, lol) and a rhubarb & strawberry crumble cake. Cut a third of each to have either at tea last night or put into the cake tin for the next few days; took the majority into work where it didn't last long ....:beer:

Love baking. Can't wait for the next Great British Bake Off episode tomorrow !

500g bread flour
1.5tsp salt
1 tbsp olive oil
1 sachet dried yeast
1tbsp sugar
320ml of warm water
Mix sugar, yeast & water together and leave to stew for 5 mins. In a separate bowl mix the other ingredients then add the yeast mixture and knead for ten mins, then let it prove until it doubles in size. Knead again and shape into pizza tray. Top with tomato pur!e, grated cheese and veggies of your choice. I used onion, pepper & tomatoes. I also added chicken & BBQ sauce. Cover and leave to rest for another 30 minutes until the dough has risen. Cook at 180 for approx 20-30 minutes. This one cost approx £2.59 and fed 4 hungry adults (the tray is approx 18" x 12" to give you an idea)
X

sedment

I made a feast from a girl called jacks blog! Made the florentines but only had 50gr cornflakes so made up the difference with desiccated coconut and added some glace cherries. Very yummy and made some butternut squash and parsnip soup and soda bread. But im full to the gunnels now

purpledonkey

BOBS wrote: »

Hi Purpledonkey! - I use 8oz stork SR and sugar and 4 eggs. They never seemed to overrise in oven. Baked at 180 for 25 mins .......Ta for reply

How weird. Same as Peggybabcot really, I use 2 x 8" tins (I don't line them with parchment just a quick spritz of cake release spray). Ingredients: 8oz of Stork, 8oz caster sugar, 8oz self raising flour and 4 eggs (if I only have small eggs I add a little milk to make up for it). After I mix the ingredients I bake on the middle shelf at: 180°C/fan 170°C/gas mark 4. It usually rises to about 1 to 1.5" high.

I hope you try it again and it works out for you :A