Main content

Comedy legend Peter Richardson, ÃÛÑ¿´«Ã½ Casualty star Martina Laird and actor Jude Akuwudike join Laura
Comedy legend Peter Richardson, ÃÛÑ¿´«Ã½ Casualty star Martina Laird and actor Jude Akuwudike join Laura. Plus Cake O'Clock is back!
Last on
Fri 4 Apr 2014
14:00
ÃÛÑ¿´«Ã½ Radio Bristol & ÃÛÑ¿´«Ã½ Radio Somerset
Laura with Comedy legend Peter Richardson

Martina Laird and Jude Akuwudike with Laura

Laura and Drummond Forbes from Above & Beyond with his Victoria sponge

Ingredients
- 4 free-range eggs
- 225g/8oz caster sugar, plus a little extra for dusting the finished cake
- 225g/8oz self-raising flour
- 2tsp baking powder
- 225g/8oz baking spread, margarine or soft butter at room temperature, plus a little extra to grease the tins
- 25g Chocolate icing glaze
To serve
- good-quality strawberry or raspberry jam
- whipped double cream
Preparation method
- Preheat the oven to 180C/350F/Gas 4.
- Grease and line 2 x 20cm/8in sandwich tins: use a piece of baking or silicone paper to rub a little baking spread or butter around the inside of the tins until the sides and base are lightly coated. Line the bottom of the tins with a circle of baking or silicone paper (to do this, draw around the base of the tin onto the paper and cut out).
- Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and baking spread.
- Mix everything together until well combined. The easiest way to do this is with an electric hand mixer, but you can use a wooden spoon. Put a damp cloth under your bowl when you're mixing to stop it moving around. Be careful not to over-mix - as soon as everything is blended you should stop. The finished mixture should be of a soft 'dropping' consistency - it should fall off a spoon easily.
- Divide the mixture evenly between the tins: this doesn't need to be exact, but you can weigh the filled tins if you want to check. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.
- Place the tins on the middle shelf of the oven and bake for 25 minutes.
- The cakes are done when they're golden-brown and coming away from the edge of the tins. Press them gently to check - they should be springy to the touch. Remove them from the oven and set aside to cool in their tins for five minutes. Then run a palette or rounded butter knife around the inside edge of the tin and carefully turn the cakes out onto a cooling rack.
- Enjoy
〶Ä
Broadcast
- Fri 4 Apr 2014 14:00ÃÛÑ¿´«Ã½ Radio Bristol & ÃÛÑ¿´«Ã½ Radio Somerset