|
May 2020
5:08pm, 8 May 2020
41,366 posts
|
Derby Tup
Sounds blooming great. I’m making one ASAP
|
|
May 2020
5:34pm, 8 May 2020
8,153 posts
|
leaguefreak
I'll have a look and choose a recipe later. Results to follow. Thanks guys
|
|
May 2020
5:35pm, 8 May 2020
16,730 posts
|
GimmeMedals
I look forward to seeing the photos 
The mini sponge cakes looked better with a sprinkling of icing sugar. They were lovely and light, with just some raspberry jam to sandwich them so not too sweet.
|
|
May 2020
5:46pm, 8 May 2020
26,738 posts
|
HellsBells
Cheese biscuits to have with our 6pm socially distanced drinks with the neighbours
|
|
May 2020
6:09pm, 8 May 2020
2,392 posts
|
Little Miss Happy
Did you just use a scaled down Victoria sponge recipe for those GM and what did you bake them in, muffing cases?
They look as though they'd go really well with my glass of red HB!
|
|
May 2020
6:15pm, 8 May 2020
16,732 posts
|
GimmeMedals
That's about it, LMH - I used 100g marg, sugar, flour and 2 eggs and baked them in muffin tins for 25 minutes. The mix made 6. I'm really pleased with how they worked out size-wise, but would prefer not to have a cone on top!
|
|
May 2020
6:24pm, 8 May 2020
2,393 posts
|
Little Miss Happy
Difficult to avoid that GM - maybe slightly less mixture in each tin? I quite fancy doing those as I'm reluctant to make a full on Victoria with their just being the two of us though I have given away three slices of the lemon polenta today so could probably find willing recipients for any excess cake.
|
|
May 2020
6:36pm, 8 May 2020
41,374 posts
|
Derby Tup
Two of us could probably do three sponge per week
|
|
May 2020
6:41pm, 8 May 2020
15,940 posts
|
Rosehip
This chocolate cake works with oil instead of butter and syrup instead of treacle
Ingredients
for the cake:
250g plain flour
1 tsp baking powder
2 tbsp cocoa powder
200g soft brown sugar
200g butter
125 ml whole milk
2 tbsp black treacle
3 eggs
for the treacle icing:
200g full-fat soft/cream cheese
50g soft brown sugar
100g butter, softened
1 tbsp black treacle
Steps
Preheat the oven to 200C/180C(fan) and line two sandwich tins (25cm in diameter).
In a large saucepan gently melt the butter, together with the sugar, milk, black treacle and cocoa powder. Whisk to ensure a smooth texture.
Sift the flour and baking powder into a large mixing bowl. Tip in the melted butter/treacle mixture and whisk once again to create a smooth cake batter.
Incorporate the eggs into the batter one-by-one until thoroughly mixed. Spoon the mixture equally between the two cake tins and bake for 25-30 minutes, until cooked through.
Once cooked set the tins to one side for 5 minutes to cool. Turn the sponges out and place on a rack to cool fully.
Meanwhile, using a hand whisk blend together the ingredients for the icing until creamy and thick. Cover and pop in the fridge until the cake is ready to be iced.
Liberally ice each half of the cake before assembling and consume as soon as possible, though it should last covered in the fridge for roughly 3 days.
|
|
May 2020
6:42pm, 8 May 2020
15,941 posts
|
Rosehip
- I do with filled with Ganache instead of their treacle icing.
|
