Cake week technical 2019

Bake off is here! It’s back on our screens and into our hearts. Every year I have baked along with the technical challenges, and this year I am doing it again.

Week 1 is cake week and the technical challenge is 6 identical Angel Cake Slices. Each layer has to be even, and flavoured as such: plain-vanilla, pink-raspberry, and yellow-lemon. Each slice must be topped with even pink and white feathering in water icing, and each layer must sandwich Italian buttercream.

How did I do? Let me know in the comments below.

Video step by step coming soon for the technical challenge, using the recipe on the Bake Off App and Website.

My thoughts on my bake? The layers were surprisingly evenly baked, the colours are lovely, feathering could be neater. The flavours were overpowered by the lemon, and my raspberry was non existent because I used some squashed strawberries as I didn’t have raspberry flavour. Oops. All in all, I’m happy with my effort. Next time I am making 3 Swiss rolls (one for each flavour and colour) and making 12-15 slices as that’s much easier than doing it the way they want on the recipe. Too many bowls and weighing and more bowls and washing up. (As you’ll see in the video)

i also made the showstopper because it was childhood birthday cake you wish you had. Check it out here

see you soon

Colin x

My perfect Vegan Spongecake Recipe

Nailed it!

It has taken me a long time to get this right, and as of right now this recipe is for a 6” cake that sits 3 Inches high. I am working on scaling it up and will update on social media as soon as I have done so. For decoration suggestions- click here



175ml soy/vegan milk

1 tsp apple cider vinegar

175g plain flour

90g caster/granulated sugar

1 tbsp icing sugar

1 tbsp cornflour

1 tsp baking powder

3/4 tsp baking soda

1/4 tsp xanthan gum (I used Hodgson Mill)

20ml vegetable oil

20g coconut oil (unflavoured preferably)

1-2 tsp vanilla extract (or 1x lemon rind or whatever flavour you wish)


Preheat your oven to 350F/185c/gas 3

Pour your 175ml vegan milk into a measuring jug and add 1 tsp of apple cider vinegar. Leave this to one side.

In a bowl, add all the dry ingredients and mix together. Next add your vegetable oil and coconut oil. Mix together with a spoon until it resembles loose breadcrumbs. Add your flavouring and mix again. Now slowly pour your vegan milk, stirring throughout.

Once the milk has been added- whisk until it resembles yoghurt like consistency. Line a 6” cake tin, and pour the mixture in.

Bake for 45mins-1 hour until the a knife/skewer comes out clean.

Leave to cool for 5 mins in the tin, then pop onto a wire rack to cool completely. As with most cakes, refrigeration before any cutting/shaping helps to stop it falling apart- so if you can, do this before leveling/making layers.

Decorate how you wish, but mostly- enjoy!

See you soon



Helpful Video