As soon as you walk into The Glen House, this beautiful enamel range cooker grabs your attention! It is the focal point of the kitchen with its classic, timeless look. It cooks, it heats and it gives us piping hot water.
It was the cooking part that worried me most; I had heard that ranges have one setting…. HOT! However over the last few months (and several near misses) I have begun to realise what an amazing piece of kit it is. The top holds two stylish large hot plates, one for a gentle simmer and the other a rapid boil. Underneath this is a large spacious oven for baking, slow cooking and roasting. At the bottom sits a lower oven for warming (or resting meat).
I made a couple of tray bakes to test how quickly two inches of cake would cook. My scribbles about timing and heat led me to believe that the best way to cook cake was to turn the Rayburn off, it was much cooler and still had a good baking heat for about an hour.
So… the real challenge…. A FULL SIZE CAKE!!!
Red Velvet Cake
300g caster sugar
1 tsp vanilla
3 eggs separated
250g plain flour
1 tsp baking powder
2 tsp cocoa powder
250ml butter milk
2 tbsp red food colour (yea it’ll make the cake pinky red)
pinch of salt
1 tsp white wine vinegar
1 tsp bicarbonate of soda
Preheat the oven to 180, gas mark 4 or if you’ve got a Rayburn TURN IT OFF! Line two 9 inch cake tins. Cream butter and sugar until pale and fluffy, adding vanilla and egg yolks. Sieve flour, baking powder, cocoa and cornflour into separate bowl, then mix buttermilk and colouring into a jug. One by one combine a third of the dry goods with the butter sugar mix and then one-third the buttermilk, and so on and so forth until all the batter is incorporated.
Whisk the egg whites and salt in large, clean bowl until stiffish peaks appear. Add a quarter of the egg to the main batter, then softly add the rest, folding in gently with a metal spoon. Finally, mix the vinegar and bicarb in a small bowl until it bubbles, then fold into batter.
Pour into the two prepared tins, and pop into oven for about 25-30 minutes or until a skewer inserted into the middle comes out clean.
I used vanilla frosting inside and on top, but I whisked it until it had this yummy marshmallow looking finish and topped it off with some pink sprinkles… Why not? It was lovely and moist, with a soft sponge. I was delighted with the first full size cake, hopefully it will be the first of many.