麻豆约拍

Briony says: “This recipe has never let me down in over 10 years of baking, and I want to share that love along with some pro tips and tricks I’ve learnt along the way to help you bake and create the ultimate show-stopper cake!”

Vanilla Sponge Recipe

Ingredients:

• 300g unsalted butter, softened
• 300g caster sugar
• 6 medium eggs
• Splash of milk
• 300g self raising flour
• ½ tsp baking powder

Method:

1. Oven on to 170°C fan/190°C.
2. Grease and line 2 x 8 inch cake tins.
3. Beat the butter until pale and smooth, then add the sugar and beat again until well combined.
4. Add the eggs one at a time, beating between each one.
5. Add the flour and mix to combine.
6. Divide the batter between the cake tins.
7. Bake for 20-25 minutes until a skewer comes out clean. Leave to cool.

Icing Recipe

Ingredients:

• 400g unsalted butter, softened
• 800g icing sugar, sifter
• 1 tsp vanilla extract

Method

1. Beat the butter with an electric whisk for 5-10 minutes until smooth and pale.
2. Add the sifted

Briony's Pro Tips for Decorating:

• If you weigh out your batter before baking, you're guaranteed to have equal, uniform finishes.
• If you're planning to decorate your cakes, let them sit in the fridge or freezer as this will help your sponge stay dense and intact when it comes to adding your icing.
• When you're ready to decorate, add a dollop of icing to the base of the cake plate to stop your sponges from moving around.
• If you want to pipe icing onto your cake but have no piping equipment at home, fold a sheet of baking paper into a cone or make a small cut to one corner of a plastic food bag and pipe through as alternatives.