bakingthegbbo
Baking the Great British Bake Off!
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Iain’s Apricot and Basil Swiss Roll
OMG! It didn’t crack!!! Downside, I’m not sure it cooked all the way.
Things that worked:
The bain-marie really made a difference and for the first time I think I got my peaks where they needed to be pre-baking.
This filling is amazing, apricot and basil and cream cheese (they were out of marscapone)
Things that didn’t work:
I wasn’t patient, and the cake fell because I checked it so many times.
And it wasn’t cooked all the way through - I need to find a good place between too baked to roll and not crack and..raw.
Completely unsure what to make next week? I might re-try some of my failures?
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Norman’s Black Forest Roll
So much fail this week! Which is a shame because i actually had a really good cake week? Like, I switched to the hot genoise sponge method and i was really happy with the cake portion. It both was fluffy and tasty. But i’m clearly missing something in the rolling portion of this event. It all fell apart.
Things that worked:
Seriously, it’s worth the bain marie to make your sponge better.
I didn’t have kirtsch so I used sherry and my sherry cherry jam was delicious!
Things that didn’t:
So many cracks! Did I not wait long enough? Did I wait too long? I don’t know!
Also, in attempt to make my cream “less runny” I did a weird modified butter/whipped cream. It was too sweet and didn’t work - so back to the drawing board!
I’m really tempted to do Iain’s apricot and basil next week - but that means I have to find basil!
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Claire’s Chocolatey Orangey Swirly Roll
It cracked! And is now more of swiss half roll or swiss triangle. Oh well. Another change I made this week was to try to switch to a genoise sponge as the fatless sponge was so bland! I also didn’t do the chocolate tree and just dusted with cocoa. #cheaterStyle
Things that worked:
The genoise sponge tasted better...but i think i overwhipped my eggs and it collapsed a bit.
I used my homemade marmalade and it was delicious!
Things that didn’t:
Chocolate whipped cream? Kind of weird - very sharply chocolate(which can be good? if you aren’t me!)? If I made this again I’d use a chocolate buttercream or cream cheese cream.
This was my best sponge yet, but still not great. Overwhipped eggs I think led to the collapse on the bottom.
I think I’ll keep using the genoise sponge. And hopefully find the happy balance on eggs!
Next week: Norman’s Black Forest Roll!
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Diana’s Classic Sponge with Lemon Curd
First week of the first week of the gbbo bake along! I decided to start with Diana’s classic sponge with lemon curd (version on the show left, pale replication on the right).
Things that worked:
My sponge has definitely improved from my sad practice sponge last week - but I think maybe I cooked it too long? Except the underside wasn’t as done as the top.
My lemon is delicious!
Things that didn’t:
You might be wondering why there is cream in my version - I followed Paul and Mary’s suggestion and did curd and cream, but didn’t whip my cream firmly enough so it all run out.
Mary Berry would be ashamed I don’t have that perfect classic Catherine wheel.
Overall it was a good improvement from last week: better sponge, better roll. But definitely plenty of room for improvement: whipping the eggs longer(?), stiffer cream, move the rack down a bit to see if I can get my underside done more.
I’ve been wrestling over who to try next week. I think I might try Claire’s Chocolate and Orange Swiss roll or Martha’s tiramisu roll.
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I've recently been in love with the Great British Bake Off (thank you PBS and netflix!) while simultaneously feeling like I've been in a rut for my recent baking - enter the best (worst!) idea, a bake along of the GBBO.
First up - Swiss Rolls. Except I've never made a swiss roll before so you can see my sad attempt at least doing one before I started trying to replicate recipes. I ended up making marmalade over the weekend, so I thought what would be better than a vanilla sponge with marmalade cream (preparing for Diana's week one basic sponge with lemon curd.)
Things that worked:
Rolling while hot did ensure that I had less cracks than I expected
My pan should be the perfect fit for 12 swiss rolls
Things that didn't:
I didn't whip the egg whites long enough which meant my sponge collapsed
Also, I see why the judges recommended a cream
Next up: Diana's classic sponge with lemon curd.
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