So. Let’s talk Bake Off.
Is it too early to have a favourite contestant? I can’t even remember all the bakers, but the one that stood out to me was Benjamina. (The fact that her name is AMAZING has probably swayed it for me…)
What do you think of the new ‘simple baking’ theme? Personally, I’m not sure I’d call a Genoise simple, but then I guess that’s the reason I’m not a pro… the mirror glaze cakes did look glorious though!
Anyway, onto the Bake Along. This week, we had the choice between a drizzle cake, jaffa cakes or a genoise with mirror glaze. After much umming and ahhing (and raiding my cookbook shelves!), I finally settled on Delia’s Lemon Drizzle Cake. It’s one that PB has made so many times he knows the quantities by heart, and possibly the only sponge I’ve ever eaten that I’ve enjoyed! But, me being me, obviously I had to fancy-fy it all by adding another layer, copious amounts of lemon curd, and vanilla cream.
OHMYGOD SO GOOD.
Lemon Drizzle Cake – Adapted from Delia’s Cakes
For the Cake:
350g Self-Raising Flour
350g Unsalted Butter
350g Caster Sugar
2 tsp Baking Powder
Zest 2 Large Lemons
Juice 2 Large Lemons
For the Drizzle:
Zest 1 Large Lemon
Juice 2 Large Lemons
2 tbsp Icing Sugar
Preheat the oven to 160C, and line two 20cm cake tins with greaseproof paper.
Sift the flour and baking powder into a large mixing bowl, then add the butter (in cubes) and sugar. In a separate bowl, whisk the eggs until fluffy with an electric hand whisk – about 1 minute. Add the eggs to the dry ingredients, along with the lemon zest. Using the electric hand whisk, mix for another 3 minutes, or until the ingredients have combined to create a pale, smooth batter. Add the lemon juice and mix until combined.
Pour the cake batter evenly into the lined tins, then bake at 160C for 40 minutes; for until the sponges are golden and spring back to the touch (or start singing!).
Immediately make the syrup: in a small bowl, mix together the lemon zest and juice. Add the icing sugar 1 tsp at a time; you want the mixture to remain liquid, so stop as soon as you think it’s getting too thick. While the cakes are still hot, use a cocktail stick/skewer to poke holes in both sponges, then spoon the syrup evenly on top. Leave to cool completely.
To make the vanilla cream, whip the double cream in a mixing bowl until thickened, but still soft. Split the vanilla pod in half length ways, then scrape out the seeds and add them to the cream. Gently mix until combined – the cream should now be thick enough to spread.
When cool, use a long, serrated knife to cut the sponges in half, so you have four layers. Place the first layer on your presentation plate/stand, then spread with about three tbsp lemon curd, or enough curd to cover the sponge. Top with a similar amount of the vanilla cream, then repeat with the next two sponges. For the final layer, simply top with a sprinkle of icing sugar.
*When you’re not eating the cake, try to keep it in the fridge, to ensure it all holds together. A moist sponge with so many toppings needs all the help it can get!*
What’s your favourite type of drizzle cake (I have a recipe for a pink grapefruit one that sounds DIVINE!)? AND SOMEONE PLEASE talk to me about Bake Off! Yay team Benjamina!