BAKING IN LOCKDOWN PART TWO

Hi guys, we hope you are all doing ok. Is it just us or are you all finding it difficult to get hold of self-raising flour? As we’re in lockdown people are keeping busy baking and cooking etc. But wow! When shopping each week there is literally dust from the flour left on the shelves… with no flour. Anyway, we had a little flour left in the cupboards and thought we’ll make cupcakes but halfway through mixing we realised we had far too much mix and decided to have a go at making a vanilla sponge cake.

Making a sponge cake is harder than it looks! You have to make sure you get the correct consistency and if you mix for too long this will create air bubbles in the mixture that can cause the cake to collapse.

Step1: First thing’s first. Always preheat the oven before you start baking so your oven’s piping hot before placing your cake mixture in.

Step 2: Start by adding four ounces of butter to your bowl. Followed by four ounces of granulated sugar and begin to whisk for three to five minutes until the mixture is light and fluffy. Then add four ounces of self-raising flour and a teaspoon of baking powder.

Step 3: Crack two eggs, then beat the eggs for about a minute and then put into the mixture. Next add the milk and pour bit by bit as you are whisking, we used a cup of milk.

Step 4: For flavour we added two teaspoons of vanilla essence and continued mixing for a few more seconds.

Step 5: Place your baking paper in your baking tin. Then grease with butter, this is always a good way to prevent your cake from sticking to the tin.

Step 6: Pour your mixture into the baking tin and place to the middle of your preheated oven for around thirty minutes. We set the temperature to 180 degrees.

Voila! Shelley and Michelle’s Vanilla Sponge Cake, which took twenty minutes to prep, thirty minutes to bake and in total it only took 50 minutes!

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Shelley & Michelle xx

BAKING IN LOCKDOWN

Hi everyone! We hope that you are all keeping safe and well. Since having all of this free time we are both actually trying to make the most it. As you know from our last post we have been keeping our mind and body healthy by exercising and going out for walks. We also wanted to share with you our new found love for baking.

In the past few weeks we have made more trips to the kitchen and fridge than ever before! We’ve decided to put our baking skills to the test and have to say we are pretty delighted with the results. We had so many apples in the fruit bowl a couple days ago and decided to put them to good use and make an apple tart.

An apple tart is so easy to make and the ingredients used is so simple. You only need five apples, 120 grams of sugar, two eggs, 175ml of milk, 180 grams flour, two teaspoons of baking powder, cinnamon and jam (we used strawberry jam). Use flour and butter to grease your baking tin so the mix doesn’t stick to it.

Step 1: Start by peeling and removing the core from the apples. Cut the apple in half and then into quarters. Leave the apples to one side in a bowl of water and squeeze a lemon into it so that the apples stay fresh and won’t turn an off colour.

Step 2: Add your eggs, milk, sugar, baking powder and flour to a mixing bowl. Mix for about two to three minutes until your mix is well blended. Then pour into your greased baking tin.

Step 3: Cut the remaining apples into thin slices. Lay the apple slices in overlapping circles over the mix – Ours didn’t look quite like a circle, but we tried!

Step 4: Add three tablespoons of jam to a small bowl and place in the microwave for a few seconds, then glaze the jam over the apples. Sprinkle cinnamon on top of the tart and add to a preheated oven at 180 degrees for about 45 minutes.

And there you have it, our very first attempt at making an apple tart and it tasted so good.

Happy baking!

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Shelley & Michelle xx