Prepare self to cook Prepare area Learning Outcomes

Prepare self to cook Prepare area

Learning Outcomes I am learning to…… v weigh, measure, mix bake and finish a Victoria Sandwich

Success Criteria • I can weigh, measure, mix, bake and finish a medium sponge cake.

Classic Victoria Sandwich 2 x 15 cm sandwich tins Or baked beans tins can be used to make individual ones. Ingredients 100 g butter or margarine, softened 100 g caster sugar 2 eggs 1 ml vanilla extract 100 g self-raising flour 2. 5 ml baking powder 10 -15 ml milk, if required

Method 1. Preheat oven to 180⁰C, gas mark 4. Grease the cake tins( especially the side) and line the bases with greaseproof paper sprinkle with a little flour. 2. Put the butter and the caster sugar in a large bowl and cream together until light and fluffy. 3. Sieve the flour and baking powder onto a plate. 4. Gradually beat in the eggs (in a cup), adding a little at a time to the mixture so the mixture doesn’t separate. If it does, beat in a little of the flour. TIPS Put the tin onto a piece of greaseproof paper. Draw round the base of the tin twice. Cut them out

5. Fold in the flour and baking powder gently with a large metal spoon or flexible scrapper until just combined. If the mixture is a bit stiff add 15 ml milk to loosen it a little. 6. Divide the mixture evenly between the prepared tins and smooth the surfaces with the back of a metal spoon. Make sure it touches the sides. 7. Bake in the oven for 30 minutes, or until the sides of the sponge have shrunk slightly from the edge of the tin and the surface feels just firm to touch. You can also test with a skewer which should come out clean and colour – golden brown. 8. Leave the sponges to cool in the tin for 5 minutes before loosening the edges with a knife and turning out on a cooling wire to cool completely. 9. Peel back the greaseproof paper before wrapping in greaseproof paper and store in an airtight tin in a cool, dry place. IMPORTANT INFO FOR WRITTEN PAPER.

Finishing – Cake with jam , cream and icing sugar Heat up some jam in a glass bowl over a hot of boiling water ( this makes it easier to spread). Whip some double cream until it forms soft peaks. Spread the jam over the underside of one cake. Either carefully using a light touch spread the cream over the jam. This can also be piped on if you wish. Place the second cake on top ( underside down towards the cream. Using a sieve dust the top with icing sugar. If you want to be creative you could serve a deconstructed one.

Success Criteria • I can weigh, measure, mix, bake and finish a medium sponge cake. Remember to take a picture and email to linda. leckie@south-Ayrshire. gov. uk