This coming Sunday (14 June) at 3pm, we will be bringing Rob and Leanne’s #BSSCCookAtHome season to a wonderful finale, with their take on a Mary Berry Wimbledon Cake, that they are calling a Wimbledoff Cake! Keep an eye on your emails and social media for the session details.
Wimbledoff cake ingredients:
Based on a pair of 20cm round sponge tins then you’ll need ….
225g softened butter
225g caster sugar
4 large eggs
225 Self-raising flour (let us know if you only have Plain as we can magically convert!)
Baking powder
(or your own personal version of a Victoria sponge mix)
100g strawberries
150ml whipping or double cream
Icing sugar
Rob has created an App on the Google Store that will scale the ingredients for smaller tins, so join us even if you don’t have the right tins!
See you there for this last baking session!
