Baking? It’s a piece of cake...
THEY are the Scots baking queens who have risen to the top. Siblings Nichola, Linsey and Gillian Reith turned their passion for patisserie into an empire.
Their Three Sisters Bake brand (visit www.threesistersbake.co.uk) includes a chain of cafes, a wedding cake business, a cookbook, radio appearances and even a hit TV show on BBC 1, Flour Power.
Now they are sharing their favourite recipes with you in our weeklong series of special supplements.
From cakes to savoury bakes, dairy and gluten-free treats to desserts and biscuits, there is something for everyone. Enjoy!
Victoria sponge summer cake
WOW guests at celebrations with this showstopper of a cake. It needs to be as fresh as possible (ideally made the day before serving) and while it is quick to make, please don’t rush the process.
FOR EACH BATCH OF CAKES
● 440g (1lb) self-raising flour
● 440g (1lb) caster sugar
● 440g (1lb) unsalted butter, soft
● 8 large eggs, room temperature
● 3 tsp baking powder
● 2–3 drops vanilla extract
FOR THE BUTTERCREAM
● 1kg (2lb 2oz) icing sugar, sifted, plus extra for dusting over the top
● 400g (14oz) unsalted butter, soft
● 150-200ml (¼-¹⁄³ pint) whole milk
TO DECORATE
● 315g (11oz) raspberry jam
● Fresh flowers and assorted berries (such as strawberries)
YOU will need four differently sized cake tins – 13cm (5in), 18cm (7in), 25cm (10in) and 33cm (13in) – and will end up with a four-tier cake with three layers of sponge in each tier.
Preheat the oven to 160C (325F, gas 3). Grease one of each size of tin and line bases and sides with baking paper. Place all the ingredients listed for one batch of cakes into a mixer (or mix in a large bowl with an electric hand mixer). Beat for two or three minutes until fluffy and pale.
Divide the mixture between the prepared tins, placing progressively smaller amounts of the mixture into the descending sizes of cake tin.
There should be a relatively thin layer of cake mix in each. Don’t worry too much about the exact quantities going into each – part of the charm of this cake is its rustic look. Smooth out the surface of the cake mixture in the tins before baking. All four tins should fit in the oven at once (two per rack).
Bake the cakes for 20 to 25 minutes or until they are golden and springy when gently pressed. Allow the cakes to cool in the tins a little then turn out onto a wire rack, remove the paper, and leave to cool.
Repeat this process until you end up with 12 layers of cake.
To make the buttercream, place the butter and sifted icing sugar into a mixer and beat until light and fluffy – this can take up to five minutes. Pour in the milk, slowly, adding enough to ensure the icing is soft and spreadable.
Take your first 33cm (13in) sponge and put it on a large cake board. Spread a thin layer of raspberry jam on top, followed by a thin layer of buttercream. Sandwich the next same-sized layer on top. Repeat this once more. Don’t put jam and buttercream on the top layer.
Repeat this step with the remaining three sizes of cakes. You should end up with four stacks of cakes.
Using a palette knife, lift the 25cm (10in) stack and stand it on top of the 33cm (13in) tier. Then lift on the 18cm (7in) and the 12cm (5in) tiers.
Decorate with fresh flowers, berries and a dusting of icing sugar.