Re-create your favourite childhood treats and get baking to celebrate National Baking Week!
Published: 14 October 2010
It’s National Baking Week from 18 to 24 October so why not get your mixing bowls and spoons ready, your aprons on and get baking?
It’s National Baking Week from 18 to 24 October so why not get
your mixing bowls and spoons ready, your aprons on and get
baking?
Most of us fondly remember baking with our parents or grandparents,
licking the bowl or spoon clean and impatiently waiting for the
final products to cool so that we could ice and decorate them. Or
the overwhelming sense of happiness we felt when presented with a
large birthday cake, complete with candles to be blown out and
wishes to be made. Maybe it’s this nostalgia and familiarity which
has seen baking rise in popularity throughout the recession with
28% of home cooks now baking their favourite childhood treats at
least once a week. 42% of home bakers whip up a Victoria sponge,
while 39% prefer to make cupcakes and another 37% give Yorkshire
puddings a go.
Why not try our recipe for a classic Victoria sponge?
Ingredients
100g butter or margarine, softened at room temperature if
possible
100g caster sugar
2 eggs , beaten
100g self raising flour
2 tbsp jam for filling, or butter cream recipe for alternative
filling
icing or caster sugar to dredge
Method
Grease and line bottom of 2 x 18cm (7") sandwich tin. Cream the butter and sugar together in a large mixing bowl, beating well until mixture is smooth and glossy. Gradually add the eggs, beating well after each addition. Fold in the flour using a metal spoon. Spread into prepared tin. Bake on middle shelf of a fairly hot oven 190°C/375°F/Gas Mark 5 for about 30 minutes. When cool, turn onto a wire rack. Fill the cake with jam and dredge the top with icing or caster sugar.
PER 100g 395 Kcals, fat 21.2g, saturated fat 12.5g, salt 0.6g, carbohydrate 48.9g, sugar 32.2g, fibre 0.7g
Contact Carolyn Fisher at carolynfisher@nabim.org.uk or 020 7 529 7707
