There are quite a few changes to the show schedule this year which will be published shortly. Two of the classes, Class 115 is for a Carrot Cake to be made to the show recipe, this is aimed at all ages and the other Class 133, Lincolnshire Raspberry and Coconut Whoopie Cakes, a recipe from Rachel Green, is for 16 years and under.
In order for you to get some practice the recipes are set out below:
250 ml (8fl oz) vegetable oil: 250g (8oz) caster sugar: finely grated zest of ½ orange: pinch of salt:
3 large free range eggs, beaten: 250g (8oz) self-raising flour, sifted: 250g (8oz) grated carrot.
- Preheat oven 180°C/350°F/Gas 4. Grease a shallow 20×30 cm (8”x12”) cake tin and line the base and sides with baking paper, extending the paper around 5cm (2”) above the edge of the tin in order to help remove the cake afterwards.
- Place the oil, sugar, orange zest and salt in an electric mixer on medium speed until well beaten.
- Transfer the beaten eggs to a jug. Reduce the speed of the mixer and, with the motor running, gradually add the egg to the mixture, followed by an occasional spoonful of flour. Sift over the remaining flour and gently fold in with a large metal spoon until smooth. Fold in the grated carrot.
- Spoon the batter into the tin and smooth the surface. Bake for 35-40 minutes or until golden and firm to the touch. A skewer inserted in the centre should come out clean.
- Cool in the tin for 10 minutes, then, using the overhanging baking paper, turn the cake out onto a wire rack to cool.
Lincolnshire Raspberry and Coconut Whoopie Cakes
For the Whoopie Cakes:
1 egg; 150g caster sugar, 75g unsalted butter (melted); 125g soured cream; 2 tbsp milk; 1 tsp vanilla extract; 275g plain flour; ¾ tsp bicarbonate of soda; 100g desiccated coconut; 120g icing sugar.
For the Raspberry Marshmallow Cream Filling:
100g marshmallow’ 50 ml milk; 125g soft unsalted butter; 2 tbsp good quality raspberry preserve.
Preheat oven 180°C/350°F/Gas 4. Whisk egg till light and fluffy, beat in the sugar and whisk further until thick. Then beat in the melted butter, soured cream, milk and vanilla, then sift in the flour and bicarbonate of soda, and desiccated coconut till smooth. Either pipe or spoon the mixture onto baking parchment lined on a tray, walnut size pieces 4cm apart.
Bake for 12-14 minutes till nearly evenly golden on top. Leave to cool slightly then place on a baking sheet. Cook the mixture in batches.
Meanwhile make the marshmallow cream, place the marshmallow with milk into a saucepan and melt the marshmallows over a low heat stirring all the time till they have melted. Cool and when they are completely cold beat in the unsalted butter until smooth, then mix in the raspberry jam.
Sandwich two Whoopie Cakes together with the raspberry marshmallow cream.
For the icing to go on top, mix the icing sugar with a little bit of water, spread a small amount on top of the Whoopie cake then sprinkle with toasted coconut.