On Monday, I returned from V Festival a shadow of my former self. Broken, bruised and exhausted, after far too much jigging in a tent to 5ive, the return of the Great British Bake Off on Tuesday night was exactly the right remedy: a well-needed comforting hug. With viewing figures hitting 5.6million (up nearly 2 million from last year’s launch episode), it appears I am not the only one who was pleased by its return.
The first episode did not disappoint and I already have a few favourites marked that will no doubt change week on week. Did the right person go? I think so, just about, and he (Toby) knew it. However, with 13 contestants this year, and a double eviction on the cards for one week, I doubt anyone would have been surprised if Ruby had also left this week. I am looking forward to seeing how she does this week, fingers crossed for her.
This year, along with a band of other bakers, I am baking along with the GBBO. We’ll be baking and blogging our way through technical bakes and showstoppers and joining up our progress at Bakers Anonymous.
I opted to tackle this week’s technical challenge, the Angel Food Cake, so named because of its lightness that was said to be ‘the food of angels’, incredibly airy and light it is made with whisked egg whites and no fat.
Without an Angel cake tin, I opted to use my trusty Bundt tin. Stephanie at Riverside Baking (a fellow Bakers Anonymous blogger) had already done this with success and (thankfully!) had already blogged about it providing some much needed advice re: the greasing of the tin.
On the GBBO the Berry made it very clear that you shouldn’t grease an angel food tin. These type of tins are not non-stick so the cake is able to get traction on the sides as it rises. However, a Bundt tin is non-stick so needs a grease and flour to give the cake traction.
10 egg whites*
125g plain flour (sifted)
300g caster sugar
Zest of 2 limes
Juice of 1 lime
1 tsp cream of tartar
½ tsp salt
300ml double cream
1 tbsp icing sugar
A couple of drops of vanilla extract
1. Preheat the oven to 180C (fan 160C/gas 4) and pop an oven shelf in the bottom third of the oven.
2. Put the plain flour and 100g of the caster sugar in a bowl. Set aside.
3. Whisk the egg whites on a high speed for 1 minute until frothy.
4. Add the lime zest, juice, cream of tartar and salt and continue to whisk for 2 minutes, or until soft peaks form.
5. While still whisking, add the remaining 200g of the caster sugar, one tablespoon at a time to form firm (but not stiff) peaks.
6. Sprinkle over one-third of the flour mixture and fold in gently to combine.
7. Fold in the remaining flour mixture super gently in order to retain as much air in the mixture as possible.
8. Pop the batter into your tin of choice. Gently run a knife through the centre of the batter to get rid of any air pockets.
9. Bake for 45-50 minutes, or until a skewer inserted into the centre comes out clean.
10. Remove from the oven and immediately turn the tin upside down (using the angel food cake tin’s leg if you are using one, or onto a cooling rack if like me, you are using a Bundt tin). Leave to cool.
11. Whisk together the double cream, icing sugar and vanilla extract until soft peaks form.
12. Smooth over the cake with a palette knife.
13. Drizzle over the lime curd.
14. Dust with desiccated coconut.