Get Your Bakeface On with Billington's

Billington's presents My #Bakeface. Their new campaign to share the effect that eating a cake or cookie made with Billington's unrefined sugars has on your face as you taste the first bite!

You can share your #Bakeface with a selfie posted on their website and you may win one of many great prises including a Kenwood kMix food mixer, a trip to London or a meeting with one of Billington's famous friends.

Not all sugars are the same, some brown sugars are even white sugar coloured brown.  Billington's range of unrefined sugars lock in the amazing natural taste of the molasses from real cane sugar. You get a richness and depth of flavour to any cake or cookie you bake.

Below is one of Billington's recipes for my favourite cake - the Victoria Sponge:-

CLASSIC VICTORIA SPONGE

Preparation time: 15 minutes

Baking time: 25 minutes

Serves: 8

INGREDIENTS

• 175g Billington’s Unrefined Golden Caster Sugar

• Billington’s Unrefined Golden Icing Sugar, for decoration

• 175g unsalted butter

• 3 medium free-range eggs

• 175g self-raising flour

• Strawberry jam

• 200ml double cream

• Fresh strawberries or blueberries (optional)

METHOD

1. Preheat the oven to 180°C (160°C fan, gas mark 4).

2. Cream the butter and Golden Caster Sugar.

3. Add the eggs one at a time to the creamed mixture, beating well.

4. Sift in the flour and fold in lightly. Divide the mixture into two greased and base-lined sandwich tins (18cm/7inch). Bake for 25 minutes until risen and golden brown.

5. Once baked, leave to stand in the tins for a minute, before turning out onto a wire rack to cool.

6. Sandwich the cakes together with the jam and cream (and sliced strawberries/blueberries, if required).

7. Sift the Golden Icing Sugar all over the top, and decorate with 2 or 3 strawberries or blueberries.

So bake this traditional sponge cake, cut your self a slice and snap a selfie to show your #bake face.

 

 

Thanks Billington's for a fun evening. My #bakeface above shows how delish your brownies are!

As usual all opinions and photos are my own.