Millionaire’s slice

millionaire's-slice-1

To help break through my mind blank of what to bake this weekend I dug out some of my favourite recipe books to pour through for inspiration. As fate would have it, I came across something in the very first one I picked up that kicked my brain into action and helped me come up with the rest of the day’s baking. What was this magical, inspiring recipe? Millionaire’s Slice.

Millionaire’s Slice is a soft shortbread topped with a thick layer of rich, fudgey caramel and finished with a smear of chocolate. While caramel isn’t my favourite thing in the world, I absolutely adored the look of the layers, each sitting beautifully defined in the photographs. I passed the recipe to Kevin to see what he though and he nearly jumped out of his seat with excitement – as it turns out Millionaire’s Slice is one of his favourite treats from his childhood . No pressure to get it right then, huh?

While the making of this slice is a little steppy, it’s really very simple – the shortbread dough takes less than five minutes to pull together, mix and pop in the tin, then just 20 minutes in the oven to bake.

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Victoria sponge

victoria-sponge

Recipe adapted from British Baking by Peyton & Byrne

Ingredients

  • 4 medium eggs, weighed in their shells

The weight of the eggs in:

  • butter, softened
  • caster sugar
  • self-raising flour
  • Jam, any flavour (approx. one jar)
  • 500ml cream
  • 2 Tablespoons icing sugar

Method

  1. Preheat oven to 170 degrees Celsius. Grease and/or line round cake tin between 20 and 23cm.
  2. Weigh the eggs and set aside. Weigh out the same amount of butter and caster sugar and place in your mixing bowl. Weigh flour and set aside.
  3. In large mixing bowl, cream butter and sugar until light and fluffy. Add eggs one and time, along with a heaped tablespoon of the flour and mix well after each addition.
  4. Once all eggs have been added and are well incorporated, add the remaining flour and mix until just combined.
  5. Place mixture into prepared tin and bake for 35-40 minutes or until a skewer comes out clean. Allow to cool in tin for 10 minutes before transferring to a greased cooling rack.
  6. Once completely cool split the cake horizontally through the middle using a sharp knife. Spread jam onto bottom layer, taking care to get it right to the edges.
  7. Place cream and icing sugar in a large bowl and whip until stiff. Spoon a generous amount on top of the jam and sandwich the two layers together. Top with remaining cream and spoon small blobs of jam around the edges.
  8. Store in the fridge for up to two days.