Kim Joy’s Out of this World Bake

Name: Kim Joy’s Out of this World Bake
Yield: 8 to 10
Ingredients: 170 g Fairtrade Tate & Lyle Golden Caster Cane Sugar; 55 g Lyle’s Golden Syrup; 300 ml Plant-based milk; 1 tsp White wine vinegar; 110 ml Oil; 210 g Self raising flour; 35 g Cocoa powder; 1 1.5 tsp Baking powder; 3 Egg whites; 220 g Tate & Lyle Fair trade Icing Cane Sugar

Rating 0.0

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Prep

45 mins

Bake

20-25 mins

Serves

8 to 10

Difficulty

Hard

About

Join Kim-Joy on a baking adventure with "Out of this World Bakes," where delightful and imaginative recipes bring a touch of magic to your kitchen!

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World Bakes Hard Afternoon Tea 8 to 10

Instructions

Ingredients

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Kim Joy’s Out of this World Bake

Step 1

Mix all the wet ingredients in order, mix, then add in the dry and mix again.

Step 2

Bake in a 23cm round tin at 160C (fan) for 35-45 minutes.

Step 3

For the mushrooms, use my quick and easy method of making meringues, Put both ingredients in a bowl, and whisk until it reaches stiff peaks. Pipe tall thin stalks, and pipe mushroom head shape (use your finger dipped in a little water to press down the tip) Use melted chocolate to stick together, then a dusting of cocoa powder.

TOP TIP

There’ll be extra meringue cause it’s hard to make a very small quantity - just bake up the extra for your additional snacking and dessert needs. Bake for 1 hour 30 minutes at 100C.

Step 4

For the jelly river: use blue jelly but use half the amount of water specified on the packet. You can use gelatine or vegan jelly.

Step 5

Use your favourite buttercream recipe for the frogs, mixing in a little green food dye.