Baking pan recipes

Baking pan recipes 

Chocolate brownie on the baking tray with blueberry , knife in the hand , chocolate , forks and old vintage plates on the wooden table top view

There is something deeply satisfying about baking your own cakes, whether simple cupcakes, traditional cakes such as Victoria sandwich or Madeira, or flamboyant and exotic affairs such Black Forest gateau or Sachertorte. As we have mentioned before, whilst the success of your baking endeavours is partly down to baking skills and good ingredients, it also helps to have the right baking equipment for your project. In today’s post, we take a look at a few of our baking pans and offer a recipe for a delicious alternative to a Madeira cake.

Our range of baking pans

We stock a huge range of baking pans to suit all types of baking projects, from individual cake tins to loose base cake pans and spring form tins. Loose base and spring form tins make life easy when it comes to getting the cake out of the pan, as the base and the sides come apart after baking to allow the cake to be lifted from the tin. Whilst most people tend to choose a round cake tin for larger cakes, we also stock square sandwich pans and shaped tins for something a little more unusual.

An idea for those baking pans 

pound cake

This recipe is for a traditional French cake called Quatre Quart, which is a little like a Madeira cake. It is quick and easy to make and is a great cake to rustle up if you know that friends or family are going to drop in for coffee.

Ingredients

200g salted butter
200g self raising flour
200g caster sugar
3 large eggs
1 tsp vanilla extract

Method

– Preheat the oven to 170°C/gas mark 3. Grease a 10” cake tin with butter and line with greaseproof paper.
– Using an electric whisk, cream together the butter, caster sugar and vanilla extract until smooth.
– Separate the eggs, then beat the yolks and whisk the whites until they form stiff peaks.
– Add the egg yolks and flour little by little into the butter and sugar mixture until all are combined well.
– Fold in the egg whites and mix gently.
– Bake in the oven for 40-45 minutes until the cake is golden and no raw mixture remains on a skewer when pushed into the cake.
– Remove the cake from the oven and allow to cool on a wire tray.

We hope this recipe and a peek at some of our baking equipment has inspired you to bake a cake this weekend. If you do make a Quatre Quart cake, be sure to let us know on Facebook or Twitter how it turns out!

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