The Office Bake Off
It´s that time of year once again; our favourite baking show is back on the telly and our inner domestic goddess is raring to get baking again.If you fancy proving your cakes deserve a crown, why not join in with our Office Bake Off? Just download our pack of printouts, follow our instructions and get that cake slice ready!
06 Aug 2014
OFFICE BAKE OFF
GET YOUR BAKE ON
It's that time of year once again; our favourite baking show is back on the telly and our inner domestic goddess is raring to get baking again.
If you fancy proving your cakes deserve a crown, why not join in with our Office Bake Off?
Don't work in an office? Workmates aren't up for it? Fear not - just grab a group of friends instead and join in the fun.
Keep checking back here at cake central, as we'll be posting regular updates, hints, tips and recipes all through the bake off.
Want to bake but stuck for inspiration? Why not check out how our Office Bake Off is going, here at Currys PC World...
Currys PC World Office Bake Off
ROUND ONE - Swiss Rolls
Round one started where the Great British Bake Off left off, scrumptous Swiss rolls! Normally one can't move for cake at Currys PC World HQ, but when Bake Off hits, we really do hit saturation point.
We had some fantastic entries but we had to pick a top 3 bakes.
FIRST PLACE - Toffee and Passion Fruit Cream Swiss Roll baked by Oxy
3oz Caster sugar
3oz Self Raising Flour
2 large passion fruit
300ml double cream
Toffee sauce for ice cream (from a squeezy bottle)
Oven temperature: 180 degrees C
1.) Whisk sugar and eggs until mixture is white and fluffy (roughly 5 mins with electric hand mixer on high)
2.) Fold in self raising flour with spatula
3.) Pour mixture into lined swiss roll tray
4.) Put into oven for 8 mins.
5.) Whisk double cream until soft peaks form.
6.) Spoon passion fruit into cream and fold in. (You can either leave seeds in, or sieve the passion fruit to extract the seeds.)
7.) Take sponge out of oven and leave to cool in tray.
8.) Place clean tea towel on work surface and transfer sponge on to tea towel with lining facing upwards. Leave some of tea towel free at the bottom, you'll need this to roll later.
9.) Peel off parchment paper (lining) and squeeze toffee sauce all over sponge, spread with knife.
10.) Spread cream over top of toffee.
11.) Begin to roll sponge quite tightly, using tea towel as a guide and then transfer to a plate.
12.) Enjoy your bake.
Check in next week to see how our bakers fair in Round 2, the biscuit round.