Are you a fan of baking and celebrity culture? Then the Celebrity Great British Bake Off is the perfect show for you! Featuring famous faces, delicious baked goods, and plenty of entertaining moments, this show is a must-watch for anyone who loves to bake or simply enjoys a good reality competition.
In this article, we’re going to take a closer look at the Celebrity Great British Bake Off and share some of our favorite recipes from the show. From classic cakes to savory pies, there’s something here for everyone to enjoy. So get your apron on, preheat your oven, and let’s get started!
Classic Victoria Sponge Cake
- 225g unsalted butter, softened, plus extra for greasing
- 225g caster sugar
- 4 large eggs
- 225g self-raising flour
- 2 tbsp milk
- 150ml double cream
- 4 tbsp raspberry jam
- Icing sugar, for dusting
- Preheat the oven to 180C/160C fan/gas 4. Grease and line two 20cm/8in sandwich tins.
- In a large bowl, beat the butter and sugar together until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Sift in the flour and fold gently into the mixture.
- Add the milk and stir until the batter is smooth.
- Divide the mixture equally between the prepared tins and smooth the tops with a spatula.
- Bake for 20-25 minutes, or until the cakes are golden-brown and spring back when lightly pressed.
- Leave to cool in the tins for a few minutes, then turn out onto a wire rack to cool completely.
- Whip the cream until it forms soft peaks.
- Spread one of the cakes with raspberry jam, then top with the whipped cream.
- Place the other cake on top and dust with icing sugar.
Calories: 477kcal | Carbohydrates: 52g | Protein: 6g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 155mg | Sodium: 54mg | Potassium: 89mg | Fiber: 1g | Sugar: 37g | Vitamin A: 961IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg
- 2 x 20cm/8in sandwich tins
- Electric mixer or hand whisk
- Wire rack
This cake is perfect for afternoon tea or as a dessert after dinner. Serve with fresh berries or a dollop of clotted cream to make it extra special.
Try swapping out the raspberry jam for your favorite flavor, such as strawberry or blackcurrant. You can also add a layer of fresh fruit, such as sliced strawberries or raspberries, between the cake and the cream for an extra burst of flavor.
If you don’t have self-raising flour, you can make your own by adding 2 teaspoons of baking powder to every 150g of plain flour. You can also use whipped coconut cream or vegan whipped cream instead of double cream to make this cake dairy-free.
This cake will keep for up to 3 days in an airtight container at room temperature. If you want to keep it for longer, you can store it in the fridge for up to a week.
- Make sure your butter is at room temperature before you start baking. This will help it cream more easily with the sugar and result in a lighter, fluffier cake.
- Don’t overmix the batter or the cake will become tough. Fold in the flour gently until just combined.
- If your cakes have a domed top, you can level them off with a serrated knife before assembling the cake.
Frequently Asked Questions:
- Can I freeze this cake?
- Can I use whipped cream in a can?
- Can I use margarine instead of butter?
Yes, you can freeze the cake layers separately for up to 3 months. Wrap them tightly in cling film and foil before freezing. Thaw them before assembling the cake.
While you can use whipped cream in a can, it won’t hold up as well as homemade whipped cream. If you do use it, make sure to keep the cake refrigerated until you’re ready to serve it.
You can use margarine, but it will affect the taste and texture of the cake. Butter gives the cake a richer flavor and a better texture.
Mini Beef and Stilton Pies
- 500g beef mince
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tbsp tomato purée
- 1 tbsp Worcestershire sauce
- 150ml beef stock
- 100g Stilton cheese, crumbled
- 500g puff pastry
- 1 egg, beaten
- Preheat the oven to 200C/180C fan/gas 6. Line a baking tray with baking paper.
- In a large frying pan, cook the beef mince over medium-high heat until browned.
- Add the onion and garlic and cook for a further 5 minutes, until softened.
- Stir in the tomato purée, Worcestershire sauce, and beef stock. Bring to a simmer and cook for 10 minutes, until the sauce has thickened.
- Stir in the crumbled Stilton cheese and mix well.
- Roll out the puff pastry on a lightly floured surface to about 3mm thick.
- Cut out circles of pastry using a 10cm cutter.
- Place a spoonful of the beef mixture in the center of each pastry circle.
- Brush the edges of the pastry with beaten egg, then fold the pastry over the filling to create a half-moon shape.
- Crimp the edges of the pastry with a fork to seal the pies.
- Place the pies on the lined baking tray and brush with beaten egg.
- Bake for 20-25 minutes, or until the pastry is golden brown and puffed up.
Calories: 537kcal | Carbohydrates: 26g | Protein: 23g | Fat: 38g | Saturated Fat: 15g | Cholesterol: 103mg | Sodium: 565mg | Potassium: 370mg | Fiber: 1g | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 3mg
- Large frying pan
- Baking tray
- Rolling pin
- 10cm cutter
- Pastry brush
These mini pies are perfect for a party or a picnic. Serve them with a side salad or some mashed potatoes for a hearty meal.
You can use any type of cheese you like in these pies, from cheddar to blue cheese. You can also add some chopped mushrooms or carrots to the beef mixture for extra flavor.
If you don’t have puff pastry, you can use shortcrust pastry instead. You can also use lamb or pork mince instead of beef.
These pies will keep for up to 3 days in an airtight container in the fridge. You can also freeze