The April event was such a success Betty’s is doing another “bake along” live on facebook on May 21st. Catch the live event here at 9:00am central time on May 21st.

The recipe for the May 21st event is here:

Recipe by Lisa Bennison

Classic Swiss Roll

4 eggs (medium)
100g caster sugar
100g plain flour
½ tsp baking powder
¼ tsp bicarbonate of soda

For the finish

150g lemon curd or your favourite jam
200ml double cream, lightly whipped
Caster sugar (for sprinkling)
150g -200g seasonal fruits
1 fruit tea bag
50ml boiling water allow to cool a little
Squeeze of fresh lemon or lime
Icing sugar to taste

Optional
Herbs e.g. mint, rosemary or thyme Balsamic vinegar
Pepper corns

Method

1. Preheat the oven to 200°C (fan assisted). Grease and line the base and sides of a baking tray with baking parchment.
2. Beat the eggs and sugar in a large mixing bowl over a saucepan of simmering water until thick and creamy.
3. Remove the bowl from the heat and continue beating until the mixture is cool and forms a figure of eight when the beaters are lifted out of the bowl.
4. Sift the flour, baking powder and bicarbonate of soda into the bowl and with a metal spoon quickly and carefully fold into the mixture.
5. Spoon onto the prepared baking tray. Place in the preheated oven and bake for 8-10 minutes, until golden and ‘springy’ to the touch. Remove from the oven and leave for 5 minutes.
6. Whilst the Swiss roll is baking and cooling prepare your garnishes. Place the tea bag into the boiling water leave for a few minutes and add icing sugar lemon or lime to taste. Add prepared fruit, place into the tea and leave to cool until required.
7. Place a clean tea-towel on the bench and top with a piece of baking parchment. Sprinkle the paper liberally with caster sugar and turn the sponge onto the baking parchment.
8. Carefully remove the baking parchment from the back of the sponge.
9. Roll up across the width enclosing the baking parchment as you go. Place on a wire rack and leave to go cold.
10. Unroll the sponge and spread with the lemon curd or jam add the whipped cream. Re-roll. Trim the edges. Dust with sifted icing sugar and finish with your tea-softened fruits.

 

April 21st was National Tea Day in England. Sarah baked along with a baker at Bettys Cookery School in England. Watch the video of Sarah baking here.

If you would like to make this tea loaf, see the recipe here. (or below, also)

Yorkshire Tea Loaf – from Bettys Cookery School’s Lisa Bennison
https://www.bettys.co.uk/cookery-school

80g dried dates, chopped
80g sultanas
160ml of Yorkshire Tea (1 tea bag)
½ tsp bicarbonate of soda
80g butter, softened
80g soft brown sugar
1 egg (medium), beaten
80g rice flour, (can use gluten-free flour or just plain flour for a non-gluten-free version)
40g ground hazelnuts or ground almonds (if you don’t have nuts just increase flour by 40g)
1 tsp gluten free baking powder

1. Preheat the oven to 175°C (fan assisted).
2. Pour boiling water onto 1 Yorkshire Tea Bag allow to brew for 4 minutes.
3. Add the sultanas and leave to infuse for 15 minutes.
4. In a large bowl, cream together the butter and sugar.
5. Gradually add the egg, beating thoroughly between each addition.
6. Add the rice flour, baking powder and hazelnuts and set aside.
7. Place the chopped dates in a small pan with the drained tea liquor keeping the sultanas for later.
8. Bring to the boil. Add the bicarbonate of soda and remove from the heat.
9. Pour in the softened dates, liquor and reserved sultanas into your cake mixand thoroughly combine.
10. Pour the mixture into the prepared tin.
11. Bake in a preheated oven for 25-30 minutes until risen and firm to the touch.
12. Place onto a cooling wire.

Advanced Prep

1. Line your loaf tin with greaseproof paper.
2. Preheat the oven to 175°C (fan assisted).
3. Chop your dried dates.
4. Pour boiling water onto 1 Yorkshire Tea Bag allow to brew for 4 minutes.
5. Add the sultanas and leave to infuse for 15 minutes.