BIG congratulations to Helen for her baking efforts and a rather fabulous sponge following Steve'stips and recipe from the Blake & Bull baking guide.
Thank you to Helen for this gorgeous mouth watering photo! (nice drying racktoo! 😉) Helen used 'cake strips' on this cake too, they gave her an even bake and a flat top, making layering the sponge much easier.
Helen's cake was made in 7” tins using 3 eggs, and Steve's recipe. Cooked in the baking oven.
They will increase your bake time, Helen estimated that her 25 min bake increased to 40, but she relaxed and just checked on it for progress, so lost track.
To make your own cake strips -
- Use tin foil and paper towel, wet but not dripping.
- Measure the outer circumference of your tin using a soft measure or by simply wrapping the foil around to gauge what you need. Leave excess to fold over and pinch in.
- Get the same length of good kitchen towel and fold into a strip the same height as your tin.
- Do the same to the foil, but leave open to receive the tissue. Wet your paper a little and compress to remove excess water, it should be damp through.
- Sandwich the paper into the foil then wrap around the tin and pinch tight.
Feedback for Helen's top tip! - @mrsmaccersagram tried them for a wedding cake! - "I've just deployed this top tip, which I hadn't heard of before, when I made three sponges for a wedding cake- totally awesome flat tops- thanks so much!"
Do please keep your baking tips and photos coming!
Katy
