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Pre-heat the oven to 180C (160 C fan). Grease 12- cup mini sandwich tin (or 12- cup muffin tin) with some butter and set aside. Step 2. Beat the softened butter and Tate & Lyle Caster Sugar with an electric mixer until pale and fluffy. Beat eggs and vanilla together in a jug. Gradually add the egg mixture, beating well after each addition. Step 3.
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Add the flour (sifted), sugar, baking powder and salt to the bowl of a food processor fitted with a metal blade or in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed to combine. STEP 3. Add the cubed butter and beat together on low speed until the mixture resembles fine breadcrumbs.
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Instructions. Preheat the oven to 350°F (175°C). Generously grease two 8 x 3-inch (20 x 8-centimeter) round cake pans, then line them with greased parchment paper. In a stand mixer fitted with the paddle attachment, cream the butter on high speed until creamy and smooth, about 1 minute.
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Four 21st-century bakers bake their way through the era that gave us modern baking as we know it - the reign of Queen Victoria. Experts Alex Langlands and An.
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Victorian Bakers - Four modern bakers bake their way through the era that gave us modern baking as we know it - the reign of Queen Victoria. Experts Alex Lan.
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Sponge method. Set the oven temperature to 180°C/160°C fan/Gas Mark 4. Grease 2 x 20cm (8 inch) sandwich tins and line the base with greaseproof paper. Using a hand mixer or stand mixer beat butter and caster sugar together until the mixture is light and fluffy and very pale yellow in colour. This may take a few minutes.
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Step 13. In a medium saucepan, combine the raspberries, sugar, and lemon juice and use a fork to break up the raspberries just enough to produce a bit of juice. Set over medium-low heat and simmer.
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Episode 3 of 3Four 21st-century bakers bake their way through the era that gave us modern baking as we know it - the reign of Queen Victoria. Experts Alex La.
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Mix flour, ginger, and baking soda. In another bowl, cream the butter and sugar, then add molasses and egg. Combine with dry ingredients to form a dough. Roll out, cut into shapes, and bake. Victorian gingerbread was often more cake-like and less crisp than modern versions.
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Beat the butter and sugar in a stand mixer fitted with the beater, on medium speed for 3-5 minutes, scraping down the inside of the bowl from time to time, until pale and creamy. Add the eggs, a little at a time, beating well between each addition. Add 1 tablespoon of the flour if the mixture starts to curdle at any stage. Add the vanilla.
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Bread and Cakes (Girl's Own Paper, 1899) Some delicious recipes, including Plum Cake, Scones, Shortbread, Almond Cakes and Chocolate Cake. Delicacies for the Winter Tea-Table, by P.H. Davis (Cassell's Family Magazine, 1890) Such treats as Apple Mould, German New Year Cake, Orange Gingerbread, Christmas Cake and Chocolate Tea-Cakes.
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I Sapori di Giovy: Busy, short menu, good food, Victorian decor, off the beaten track - See 792 traveler reviews, 233 candid photos, and great deals for Milan, Italy, at Tripadvisor.
Simple Victoria sponge recipe in a slab with water icing and sprinkles
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The removable hair handle also known as the teapot lid. Victorian
Victorian Bakers. Four professional bakers leave their modern businesses behind to bake their way through the Victorian era. They set up shop in 1837, when their trade was vital to the survival of.
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Leave to cool on a wire rack. Once the cakes are cool, make the frosting - beat the softened butter until smooth - this can take a couple of minutes. Add in the icing sugar 1/3 at a time, making sure the sugar is fully incorporated each time until moving on!
