Emerging Insurance Professionals: Bake Off!

Sunday, 12 July 2020
5:00 pm

Competition time! Deadline extended to Sunday 12th July - Get baking!

We have decided to step away from insurance for a little bit and bring the uplifting power of the Bake Off to everyone at home!

The first recipe we have picked is a simple Victoria Sponge Cake.

It wouldn’t be a proper bake off without a bit of healthy competition. Once you have completed your cake please send us some pictures at leedsinstitute@cii.co.uk and our Guest judge President Melanie Jordan will pick a winner! And to top it off, you’ll have a freshly baked treat to enjoy. Win-win!

Recipe

Ingredients

  • 4 free-range eggs
  • 225g/8oz caster sugar, plus a little extra for dusting the finished cake
  • 225g/8oz self-raising flour
  • 2 tsp baking powder
  • 225g/8oz butter at room temperature, plus a little extra to grease the tins

Method

  1. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins. Use a piece of baking paper to rub a little butter around the inside of the tins until the sides and base are lightly coated, then line the bottom with a circle of baking paper.
  2. Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and butter. Mix together until well combined with an electric hand mixer (you can also use a wooden spoon), but be careful not to over mix. Put a damp cloth under your bowl when you’re mixing to stop it moving around. The finished mixture should fall off a spoon easily.
  3. 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.
  4. Bake the cakes on the middle shelf of the oven for 25 minutes. Check them after 20 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. Set aside to cool in their tins for 5 minutes. Run a palette or rounded butter knife around the inside edge of the tins and carefully turn the cakes out onto a cooling rack.
  5. To assemble the cake, place one cake upside down onto a plate and spread it with plenty of jam. If you want to, you can spread over whipped cream too. Top with the second cake, top-side up. Sprinkle over the caster sugar.

Deadline for entries is Sunday 12th July.