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Bake up a storm with Eggs for Soldiers and Help our Heroes
By: patrice   |    April 16, 2013   |   0 Comments (0) (0)

Help for Heroes annual colossal cake sale is upon us again. The wonderful collaboration between Eggs for Soldiers and Help our Heroes which is now in its fourth year is set to alight our taste buds this April with the colossal bake sale. The bake sale which runs from 20th April until the 5th May, is a major fundraising event for Help for Heroes and is completely dependent on community involvement.

Help for Heroes are calling on all baking enthusiasts and cake lovers, to grab some flour, stock up on eggs and sign up. Bake with your kids, neighbours or work colleagues and ice, sugar or drizzle your cakes.

In your welcome H4H pack you will receive a one roll of price stickers, bunting and balloons. With every pack of Eggs for Soldiers sold 15p is contributed to the Help for Heroes charity. The charity provides support to members of the Armed Forces who have been wounded, injured or become sick in the line of duty. Another way to help raise money is to get extra merchandise for selling on the day, which is available to order from the website.

Last year’s event raised over £164,000 from 700 cake sales and this year it is hoped that there will be an increase in both bake sales and donations. Let’s make it colossal!

Here is a recipe to help get the cake sale started

Chocolate & Marmalade Cake Serves 6-8


Ingredients for sponge;

5 Egg for Soldiers eggs

150g/5oz caster sugar

25g/1oz butter, melted

110g/4oz plain flour

40g/1 ? oz cocoa powder, sifted

Ingredients for filling;

200g/7oz coarse cut Seville orange marmalade

300ml/11floz double cream

2 tbsp icing sugar

For the sponge;

Preheat the oven to 180C/350F/Gas 4.

Lightly grease and line the base of 2 x 20cm/8” cake tins.

Place the Eggs for Soldiers, sugar and melted butter into a bowl and whisk for 4-5 minutes, until thickened and very pale – when the whisk is lifted out of the bowl, a trail should be left behind.

Sift in the flour and cocoa powder and fold in gently. Spoon the mixture into the 2 cake tins, dividing evenly, then tap to settle .Place on a baking sheet in the oven for 12-15 minutes until risen and just firm to the touch – you do not want to overcook a genoise sponge, as it will become dry.

Remove from the oven and cool briefly before tipping out onto a rack to cool completely

For the filling;

Place the marmalade into a small food processor and blitz to a puree. Whip the cream to soft peaks and fold in the pureed marmalade, until marbled.

To serve;

Place one piece of sponge onto the serving plate.  Spread the marmalade cream over the sponge on the serving plate then top with the remaining sponge. Dust lightly with icing sugar and cut into wedges to serve.

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