If it had not escaped your notice The Great British Bake Off is back!!! How exciting i love this show and enjoy meeting each person and going on their baking journey with them, even if it is through t.v. The highs of star baker the lows of using salt instead of sugar or being that person that did not quite make it. I marvel each and every week at how clever the ideas and how creative these people are and i one day aspire to be like them.
Being a blogger i get to virtually meet lots of ladies with loads of different skills and two of these ladies Jenny of mummy mishaps and Helen of the crazy kitchen who are just as fanatical as me about The Great British Bake Off has made their own version called Great Blogger Bake Off where we get to bake one or all of the items if we are feeling brave and share the results with everyone else virtually of course.
SO with that in mind this week TGBBO had Victoria sponge, Angel cake and a chocolate show stopper. I decided to make an angel cake which i have never made before and i had a pan that was perfect that i had not used before as i bought it when i saw it on sale and was waiting for the perfect time to use it.
This recipe is inspired from my garden and as i say good bye to summer im busy rushing round picking things and munching on them if you see the post below this one. I have the most wonderful fragrant and edible roses in my garden and as a little nod to them as a British favorite flower i am using them to roses infused white chocolate ganache to decorate the delicate light sponge which i used an equally light and delicate flavour of Elderflower. you can find a elderflower cordial recipe here
125g plain flour
300g caster sugar
10 egg whites
6 tbsp elderflower cordial
1 tsp cream of tartar
Oven temp 180 cook time 45 mins cooling time 1 hour
Sieve the flour and 100g of sugar and set to one side while the egg whites are whisked
Start whisking the eggs till there is a light foam then add the salt and tartar and cordial till peaking then add the sugar spoon by spoon till it is all incorporated.
Fold 1/3 of the flour and sugar in then add the rest and fold again carefully
Add to the tin and cook for 45 min.
As i said above i also made a white chocolate ganache infused with roses but you can use rosewater to flavour