His results - Bog Standard Sponge

I made plenty of batter so I could whip up a triple layer cake and some buns too. Jam and buttercream icing between the layers. Simple icing and rainbow sugar on top. Deliciousness all the way through! It was easy as every time I make this. Never fails. I should really put a little more effort into the photography of my baking. It doesn't help that at this time of year it's dark over here by the time we finish so I can't use natural light. That'll change before I know it though! Can't wait.

Recipe 45 - Bog Standard Sponge

I've had a hell of a week.

I was buried last weekend so we had to postpone. To make up I'll post this now and this week we'll double bake to catch up. I wanted something to go well with the sprinkles and realised we haven't baked my normal, go to, bog standard cake.

She wants to build her repertoire and this is the thing I've baked more often than any other by far. She needs to know it :)

I make this one in imperial, not metric! This amount is a double batch. Suitable for a triple layer cake or maybe two double layers. Yum, yum

12 oz self raising flour
12 oz marge / butter (room temp)
12 oz sugar
6 eggs
little bit of vanilla extract

Put it all in a bowl. Beat. Put it in a prepared pan. Bake at gas mark 5 or equivalent til done.

Couldn't be simpler!

His results - Cranberry Sorbet

This is a delicious treat.

It came together in no time, especially since I could use my cheap, low tech, charity-shop-find ice cream maker. I think it cost me £4, still in it's box. I've churned out many a pint of delicious ice cream with it. The sorbet is tart, sweet and has a very intense flavour. It's yummy by itself but it seems a shame to not serve it alongside something. It wouldn't need to only go along with a desert either. I like hot and cold together in savoury meals too. On the side with a roast meat would be great. Floating icebergs in a rich soup would be magic too. I'll be thinking of what else to try it with!

Recipe 44 - Cranberry Sorbet

A few weeks back I picked up three big bags of cranberries for a pittance on last gasp clearance at the greengrocers. I put them in the freezer and warned Her to be keeping her eye out for some as a recipe involving cranberries was likely to pop up here soon.

I fancied sorbet and was very glad to see old faithful Mr Lebovitz have a recipe pop up near the top of the search results.

The recipe is here.

I have a cheap ice cream maker but She'll need to follow the advice for those without.

We'll need:

100g sugar
125ml, plus 60ml water
340g fresh or frozen cranberries (if frozen, thaw first)
pinch of salt
125ml orange juice, preferably freshly squeezed
optional: 1 tablespoon orange-flavored liqueur, such as Cointreau or Grand Marnier

His results - Heritage Red Velvet Cake

This was OK... It was a tasty cake but a bit dense. The vinegar and soda thing is weird and ineffective leavening technique. The frosting is insanely rich and sweet and the recipe makes double what you need. Fostings like these don't exist in british baking so I suppose that goes some way to explain why I don't really have a taste for them. My frosting was also very runny even with a a bit more than the suggested icing sugar.

It was a tasty enough cake but, with a few tweaks, could be a lot better. I'd look elsewhere for a red velvet recipe really...

His results - Brazilian Carrot Cake

This was insanely easy! It also worked just fine in a pair of loaf pans.

The texture was fantastic. Moist and tender.

It was a huge hit at work but I prefer my cakes a little sweeter. I'd agree with her and suggest using a little extra chocolate topping. It's a great cake though and I'm sure it would be versatile.

Try it!

Recipe 42 - Brazilian Carrot Cake

The criteria for this week's recipe were simple.

1) it should be quick. She has her family visiting her so would like to get the baking done ASAP.

2) it should allow Her to use the bundt pan I bought her on a recent anniversary

3) it should be delicious

4) it should be something not too similar to anything we've already done

I think I've done well in choosing this Brazilian Carrot Cake recipe from the Technicolor Kitchen. This isn't the first time I've chosen a recipe from there and I doubt it will be the last. I visit the blog daily. I like the little anecdotes that come with the recipes, I like the glimpse of life half a world away, and I love the incredible photography.

This sounds like a nice, interesting cake. We'll need:

250g carrots – approx. 3 small carrots
260g all purpose flour
320g sugar
4 eggs – if you use very large eggs cut down to 3
200ml vegetable oil
1 tablespoon baking powder
pinch of salt

Chocolate icing:
4 tablespoons hot chocolate powder or 2 tablespoons cocoa powder
4 tablespoons sugar
1 tablespoon unsalted butter
2 tablespoons milk