Thursday, 22 August 2013

Grandmas baked the best

Grandma's Doncaster Butterscotch  Cake
Grandma has hit the local press again! Doncaster Free Press made the link to BBC TV's Great British Bake Off which started this week with a great article by journalist, Gael Stignant about our Grandmas inspired us to bake. They've also posted one of my favourite recipes Doncaster Butterscotch Cake - a sponge cake recipe where I used Grandma's Victoria Sandwich recipe to make a cake for Doncaster to celebrate one of its famous products Doncaster Butterscotch. If you didn't catch the recipe - here it is again : 

Grandma  Abson’s Doncaster Butterscotch  Cake
3 eggs & their weight (= approx 6oz /175grams)in
6 oz /175g Butter 
6oz/175g soft brown sugar
60z/175g self raising flour(sieved)

“Preheat the oven to 180°C, 350°F, Mark 4. Line the bases of 2 x 20cm/8 inch sandwich tins with non-stick baking paper. Cream the butter and sugar together until fluffy. Beat the eggs and add a little at a time, adding a dessertspoonful of sieved flour with each egg. Fold in the remaining flour. Divide the mixture between the 2 cake tins and bake for about 20-25 minutes until the cakes start to shrink from the sides of the tins and a cake skewer inserted into the centres comes away clean. Place on a wire rack for 10 minutes, then turn the cakes out onto the rack and leave until cool.”

Butterscotch Butter Cream Filling
3 oz (75g) butter
3 oz (75g) soft brown sugar
3 oz (75g) Icing sugar
Milk to mix
Butterscotch chips for decoration

“Cream the butter and icing sugar. Add the milk. Cover one cake with the filling. Then place the  other cake on the top. Dust the top with icing sugar and sprinkle the butterscotch chips over the top.” 

Many thanks to Gael and don’t forget to send me your favourite baking recipe to share!

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