Follow in the footsteps of some legends of the food industry, and get your friends, colleagues or family together for a baking competition for one of #UKCharityWeek’s Official Partner Charities!
If you are not the competitive type, that does not matter either! You can simply make some cakes and sell them for your charity.
All you have to do is find people who want to take part, pick a charity and then bake!
We’ve put four tried and tested recipes below, they are very easy to make, oh and the chocolate fudge brownies are extra tasty when warm out the oven!!
Enjoy your baking, and remember to share the pictures on social media using the hashtag #UKCharityWeek
Classic Victoria sandwich recipe
- 200g caster sugar
- 200g unsalted softened butter
- 4 eggs
- 200g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
For the filling
- 100g butter, softened
- 140g icing sugar, sifted
- Drop vanilla extract (optional)
- Half a 340g jar good-quality strawberry Jam
- Icing sugar to decorate
- Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.
- In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
- Divide the mixture between the tins; smooth the surface with a spatula or the back of a spoon. Bake for about 20 minutes until golden and the cake springs back when pressed.
- Turn onto a cooling rack and leave to cool completely.
- To make the filling, beat the butter until smooth and creamy, and then gradually beat in icing sugar. Beat in vanilla extract if you’re using it.
- Spread the buttercream over one of the sponges. Spread the other with jam and sandwich the second sponge on top.
- Dust with a little icing sugar before serving. Keep in an airtight container and eat within two days.
- 130g unsalted butter
- 130g caster sugar
- 130g self-raising flour
- 2 eggs, lightly beaten
- 2 tbsp milk
- 1 tbsp vanilla extract
For the Buttercream Frosting
- 100g unsalted butter
- 200g icing sugar
To try different flavours of buttercream, you could try adding either: 1tbsp lemon juice, 1tsp vanilla extract, 1tsp coffee extract or 25g cocoa powder to it.
- Preheat your oven to 190C/375F/Gas 5
- Cream together the butter and sugar until pale and fluffy.
- Whisk the beaten eggs and vanilla into the butter mix.
- Sift in half of the flour and fold into the mixture. Stir in the milk. Sift in the rest of the flour and mix well.
- Spoon into paper cases and put into the oven until lightly golden on top, or until a skewer comes out clean. Remove from the oven and allow to cool.
- To make the filling, beat the butter until smooth and creamy, and then gradually beat in icing sugar. Beat in additional flavour (as above).
- Cut a small circle (not too deep) out of the centre of the cake, and slice in half, spread the buttercream frosting in the hole that has been cut out and slice the circle in half and place on top as pictured above.
- Eat and enjoy!
- 125g butter
- 55g caster sugar, plus extra to finish
- 180g plain flour
- Heat oven to 190C/375F/Gas 5
- Beat the butter and the sugar together until smooth.
- Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm/ ½ in thick.
- Cut into rounds or fingers and place onto a baking tray. Sprinkle with caster sugar and chill in the fridge for 20 minutes.
- Bake in the oven for 15-20 minutes, or until golden-brown. Set aside on a wire rack to cool.
Chocolate Fudge Brownies
- 100g Plain or Milk Chocolate
- 100g Butter/Marg
- 200g Self Raising Flour
- 200g Sugar (Soft brown sugar works best, but caster sugar still works well)
- 3 Large eggs
- 2 Tablespoons cocoa powder
- Melt the chocolate and butter together in a saucepan over low heat.
- Turn off the heat and gradually stir in the sugar and eggs.
- Add the self-raising flour and cocoa powder
- Pour the mix into the greased 30cm x 35cm.
- Bake for 15 minutes at 180C, the middle should be soft. Let the brownies cool in the tin.
- Once cooled, cut into squares and enjoy.