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Bake Off sees amateur bakers go head to head in the infamous tent to create delicious bakes. From bread to biscuits, to show-stopping cakes – the programme inspires a legion of bakers each year.
Sophie Faldo won GBBO in 2017. The former Officer in the Royal Artility turned her hand to baking after finding she had a natural talent while making a cake for her friends birthday.
She wowed the judges with a snakes and ladders-themed lemon and chocolate edible biscuit board game.
How to get a perfect, moist sponge is something most bakers aim to perfect.
This week Sophie discussed how she gets a moist cake.
The winner wraps her sponges up when she takes them from the oven, an interesting technique.
She told Express.co.uk: “Moistness has more to do with what you put in the batter and how long you’ve cooked the cake for.”
Of course, as all Bake Off fans will know, timing is key.
“The first way is just making sure that you have not overcooked it,” Sophie said.
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“So, make sure you’re actually testing it to make sure it comes out of the oven at the right time.”
When you have your timings down, you can try Sophie’s next tip, wrapping your cake.
She said: “I tend to cover mine in clingfilm sometimes as well so the steam doesn’t escape from it.
“Once it’s out of the oven I turn out the cake and then cover it in clingfilm.”
How does this tip work?
The clingfilm traps moisture inside the cakes as they cool.
Sophie also shared her secret to perfecting a carrot cake.
While it’s a British staple, carrot cake is tricky to get right thanks to the vegetable in its batter.
Sophie detailed how bakers can avoid finding a crunchy strip of carrot in their sweet treat.
She also detailed her lemon drizzle cake recipe, and she infuses the sweet yet sour cake with flavour.
The cake is a simple loaf cake topped with a sour, lemon flavoured sauce, aka “drizzle”.
Sophie said: It’s quite difficult to put that much flavour into a sponge because it can have a real effect on the texture.
“That’s why you can only really put the zest in the sponge, really, and then infuse as much of the flavour as you can in the syrup.”
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