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The Great British Bake Off Special Launch Recipe: Raspberry, Redcurrant and Rose Sponge

With the imminent launch of the Great British Bake Off series 6, we have treated you to a fantastic recipe to whet your appetite. Bake up this sweet treat for all the family as you settle down to watch the fresh batch of bakers compete for the cake crown…

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Whether for a birthday or thank you, treat a friend to this beautiful cake which looks good, tastes great and is light and sin free as it contains no butter!

Serves 8/ prep 30 mins/ bake 20 mins

You will need:

For the sponge:

  • 3 medium eggs
  • 75g caster sugar
  • 75g plain flour
  • ½tsp baking powder

For the filling:

  • 150ml double cream
  • 1tbsp icing sugar, plus extra for dusting
  • 300g mixed berries

For the crystallised roses

  • 1 egg white
  • 3 roses, stems removed
  • 2tbsp caster sugar

Extra

  • 2 x 20.5cm sandwich cake tins, greased and lined with baking parchment

Method:

Preheat oven to gas mark 5/190˚C (170˚C in a fan oven).

For the sponge:

  • Using an electric stand mixer, whisk together eggs and sugar for 2 mins. Add 75ml warm water, then whisk for about 10 mins until mixture is thick, mousse-like and has trebled in volume – it should leave a trail when the whisk is lifted. (Or use an electric hand whisk in a bowl set over hot water.)
  • Sift flour and baking powder together, then carefully fold into egg mixture, using a large metal spoon. Be very careful not to knock out the air and make sure that there are no pockets of flour.
  • Divide mixture between tins and bake for 20 mins until golden brown and just shrinking away from the sides of the tin. Leave to cool for 5 mins, then turn out cakes on to a wire rack, flip over again, and leave them to cool completely.

For the filling:

  • Whip cream with icing sugar until thick, then spread over 1 cake. Top with fruit, retaining a few berries for decoration. Place second cake on top and dust with icing sugar.

For the crystallised roses:

  • Whisk egg white with a fork. Paint rose petals with egg white, then sprinkle over caster sugar. Leave on baking parchment to dry, preferably overnight. Arrange on top of the cake with the remaining berries. (Once cake has been filled, serve within a couple of hours.)joyofbaking

For this recipe plus 138 other delicious baking ideas, get ‘The Joy of Baking’ by Prima for only £6.99 in all good retailers, or buy your copy here.

See also: Mich Turner’s Raspberry Rose Cake Recipe
See also: Cocktail Cupcakes Recipe 



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