Today’s blog is going to be a little different to the previous, I thought it would be nice to change things up a little. Generally students let their studies take over their life. It’s so easy to eat, breathe, sleep and dream ODP but that just shows how important it is to make time for your hobbies and other activities other than course work. One of my hobbies include baking ?? sooo I wanted to include a sneaky little recipe here and there as it is a great way to de-stress and relax, plus you get to enjoy the fruits of your labour. ?
Here is a recipe for my favourite vanilla sponge that I also use for cupcakes.
Makes 1 8in sponge cake or 20 cupcakes
225g/8oz caster sugar
225g/8oz self-raising flour
2 tsp baking powder
225g/8oz baking spread, margarine or soft butter at room temperature, plus a little extra to grease the tins
Swiss meringue buttercream-
2 egg whites
150g caster sugar
Preheat the oven to 180C/350F/Gas 4. Grease and line 2 x 20cm/8in sandwich tins or get your cupcake cases ready by lining a muffin tin with them
Mix together the flour and baking powder and set aside.
Beat the sugar and butter until light and fuffy, then add the eggs one by one beating well after each incorporation. You can also add 1tsp vanilla for extra deliciousness.
Fold in the dry mixture until well combined. The finished mixture should fall off a spoon easily.
Divide the mixture evenly between the tins and bake for 25 minutes, or approx 15 mins for cupcakes.
The cakes are done when they’re golden-brown and coming away from the edge of the tins and they should be springy to the touch. Remove them from the oven and set aside to cool in their tins for five minutes. You can then turn them out onto a cooling rack.
Place egg whites and sugar in a bowl over a pan of simmering water, not touching the water. Whisk or stir constantly until sugar is dissolved with no graininess when a bit is rubbed between two fingers. It will be hot to the touch.
Remove the bowl from the pan and whisk until frosting has become thick and glossy, forming a stiff peak. Continue to whip frosting until the bowl feels room temperature to the touch.
With the mixer on low, drop in butter, 1 tablespoon at a time, beating until smooth after each addition. If frosting appears curdled or clumpy at any time, increase speed to medium-high and beat until smooth.
Once all of the butter has been incorporated, mix in the vanilla.
You can now frost your cake/cupcakes ?? ENJOY! ?