RECIPES FOR SUMMER SHOW 2019
Class 68. Victoria Sandwich (Novice Only)
- 3 large chicken eggs and
- the same weight in caster sugar,
- margarine and S.R.Flour.
- Raspberry jam.
- Sprinkling of caster sugar.
Method :- Cream margarine and sugar and beat in eggs one at a time. Fold in sifted flour. Put into two 7inch greased and base lined tins and cook at 375F/190C/Gas 5 for approx 20 min. Use the raspberry jam for filling and finish with a light sprinkling of caster sugar.
Class 73. Boiled Chocolate Cake
- 3 ozs (75g) butter,
- 3 ozs (75g) dark muscovado sugar,
- 4 ozs (100g) dark chocolate chips,
- 9 ozs (225g) plain flour,
- 1 tsp bicarbonate of soda,
- 1 oz (25g) cocoa,
- 3 tbsps milk
- 1 tbsp golden syrup,
- ½ tsp vanilla extract,
- 1 tbsp instant coffee,
- made up with 200ml boiling water.
Method :- Preheat oven to 180C/fan 160C/gas 4. Butter and base line a 1lb (500g) loaf tin. Put the coffee, butter, sugar and syrup in a pan and heat slowly to boiling point. Boil for 5 minutes and leave to cool. Sift the flour, cocoa and bicarbonate of soda into a mixing bowl and add boiled ingredients and the chocolate chips, milk and vanilla extract. Spoon the mixture into the prepared tin. Cook for 20 minutes then reduce heat to 170C/fan 150C/Gas 3 and cook for a further 30 minutes until cake has risen and a skewer emerges cleanly from the centre. Cool in the tin slightly before turning out onto a wire rack.
Class 75. Lemon Drizzle and Mashed Potato Cake (Gluten Free)
- 8 ozs (200g) softened butter,
- 8 ozs (200g) golden caster sugar,
- 4 eggs,
- 7 ozs (175g) ground almonds,
- 10 ozs (250g) mashed potato,
- 2 tsp gluten free baking powder (Supercook does one),
- Zest of 3 lemons,
For topping :-
- Juice of 1 lemon,
- 4 tbsps granulated sugar.
Method :- Preheat oven to 180C/Fan160C, Gas 4. Lightly grease and line a deep 8inch (20cm) round cake tin. Beat the sugar and butter together until light and fluffy. Then gradually add the egg, beating after each addition. Fold in the almonds, cold mashed potato, lemon zest and baking powder. Tip into the tin, level the top and bake for 40-45mins or until golden and skewer inserted into the middle comes out clean. Turn onto a wire rack and allow to cool for 10 mins.
Topping :- While the cake is cooling mix the granulated sugar and lemon juice together. Spoon over the top of the cake letting it drip down the sides.