This week I'm going to show you how to make scones.
You will need:
Flour ( self raising, strong and brown)
Butter
Raisens
Currents
Method
1. First you will get a cup and and put flour in ( do it two times). Then put it in a bowl.
2. After you have done that, you will put self raising flour in and do it twice. Then put the flour in the bowl.
3. Then put two spoon fulls of brown flour and put it in the bowl.
4. Next get some baking butter and chop it into peices before you put it in the bowl. After you have put it in the bowl, get a falk to make the butter smooth and mix it with flour.
5. Once you have done that, you can mix it with you fingers to make it smoother.
6. When you think it is smooth you can add some currents and raisens.
7. After that, add a bit of water so the flour doesn't get stuck on the sides.
8. Then get a tray and put some flour on. After that, get some of the mixture and roll it into balls and add flour to it. Then just keep repeating it until you have no mixture left.
9. Then put all the mixture you have just rolled in a baking tray.
10. After that, just dab some water on top, tghen add some sugar.
11. Put them in the oven for 20- 25 munites.
12. Once they have cooked, leave them to cool and addsome butter. There you go. Enjoy your scones.
Tuesday, 4 March 2014
Victorian Cake
This week I'm going to show you how to make a Victorian sponge cake.
You will need:
8oz of butter
8 oz of caster sugar
4 eggs
8 oz of self-raising flour
Milk
Filling:
Whipped cream
Jam
Method
1. First turn on the oven to 180c.
2. After that, measure out 8oz of butter, then put it in a big bowl and cut it into small pieces.
3. Then measure 8 oz of caster sugar. After you have done that, pour all of the Castor sugar in the bowl with the butter and start mixing it all together until it is all smooth.
4. Once you have finished mixing it all together, crack four eggs ( in a separate bowl). After that, pour one egg yolk in the bowl with the butter and the caster sugar, then start mixing.
5. Keep adding the eggs in the bowl little bits at a time until the mixture is all smooth.
6. Then measure 8oz of self raising flour. Once you have done that, poor some of the flour in with the butter, caster sugar, eggs and then start mixing.
7. When its nice and smooth add a little bit of milk and start mixing it in all together.
8. Now get the cake tins ( the same size) and put a little bit of butter round the sides and in the middle so when the cake is done it won't stick.
9. Next put the mixture into the two cakes tins ( try to make them even).
10. They will cook for 20- 25 minutes. You will now have to wait until they have raised and are golden.
11. Once they are done, let then cool down for 5- 10 minutes, then turn them upside down so it will be easy for the cake to get out of the cake tin.
12. Then you can decorate it with whipped cream and jam. Were done.
You will need:
8oz of butter
8 oz of caster sugar
4 eggs
8 oz of self-raising flour
Milk
Filling:
Whipped cream
Jam
Method
1. First turn on the oven to 180c.
2. After that, measure out 8oz of butter, then put it in a big bowl and cut it into small pieces.
3. Then measure 8 oz of caster sugar. After you have done that, pour all of the Castor sugar in the bowl with the butter and start mixing it all together until it is all smooth.4. Once you have finished mixing it all together, crack four eggs ( in a separate bowl). After that, pour one egg yolk in the bowl with the butter and the caster sugar, then start mixing.5. Keep adding the eggs in the bowl little bits at a time until the mixture is all smooth.
6. Then measure 8oz of self raising flour. Once you have done that, poor some of the flour in with the butter, caster sugar, eggs and then start mixing.
7. When its nice and smooth add a little bit of milk and start mixing it in all together.
8. Now get the cake tins ( the same size) and put a little bit of butter round the sides and in the middle so when the cake is done it won't stick.
9. Next put the mixture into the two cakes tins ( try to make them even).
10. They will cook for 20- 25 minutes. You will now have to wait until they have raised and are golden.
11. Once they are done, let then cool down for 5- 10 minutes, then turn them upside down so it will be easy for the cake to get out of the cake tin.
12. Then you can decorate it with whipped cream and jam. Were done.
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