So the Great British Bake Off series 4 started on Tuesday! I have been pretty excited and a little apprehensive about this series. I absolutely love the Bake Off, Series two is part of the reason I started baking and blogging more often.
Series 3 was a bit of a disappointment. I didn't warm to many of the contestants, the bakes were uninspiring and it all started to feel a bit cynical to me.
After one episode I have high hopes that its going to be a good series, I already have a few favourites.
Frances, Howard and Beca all showed their creative flair in the first episode and I am excited to see how they get on over the whole series. Rob and Lucy were also good but they weren't really prominent in the first episode.
Who have been your favourites so far? Have you picked your winner already?
This year I have decided to bake-a-long with the series, I am going to try to bake one thing inspired by the show each week. There will be a weekly linky over on Bakers Anonymous if you fancy joining in too.
I baked this cake before watching the show so found myself falling into some of the same traps the contestants did in terms of greasing the tin.
Although, even with its wobbly shape and slightly dipped top it is bloody delicious! The floaty, light texture is simply heavenly. I think I may have found my perfect cake! I followed Ruth at The Pink Whisk's recipe and it was really easy to follow. I opted to make mine lightly lemon in flavour (mainly because I ran out of vanilla!).
- 9 Egg Whites
- 120g Plain Flour
- 250g Caster Sugar
- 1 heaped tsp Cream of Tartar
- Zest of one Lemon
I used a funnel/angel food pan which I bought from Amazon here.
Although, Steph from Riverside Baking used a bundt tin and was successful.
I was expecting this bake to be a bit faffy but I was pleasantly surprised by how easy it was, I will definitely be making it again in the future. I may need to find a use for 9 egg yolks though as it seems a bit wasteful. Anyone for custard?