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Page last updated at 11:32 GMT, Thursday, 29 July 2010 12:32 UK

Recipes from our big team cake off

Naga tucking into her third helping
Naga tucking into her third helping of Rob's scones

All this week, Working Lunch staff have been baking cakes to mark the end of our show.

See below for details of each one, along with recipes or URL links to where you can find the recipes.


Deputy Editor Nigel Googing made a honey cake to cheer us all up on a Monday morning. He got the recipe from BBC Food - here is the link:


Naga Munchetty made a light, moist sponge of stout beer and chocolate, topped off with a frothy frosting of cream cheese.

She got the recipe from Nigella's website:


Two cakes came from our director Barry Thomas - a first-time baker. He baked a kicky little ginger cake, and something white chocolatey things with raspberries.

And Julia Chatterley, who is doing work experience with us, made an angelic spread of fairy cakes - using a recipe that exists only in her head. When you try to write it down, it looks something like this:

Julia's fairy cakes

Ingredients: 125g butter, 125g caster sugar, 2 eggs, 1.5 tsp vanilla extract, 125g self-raising flour, 2 tbsp milk

Preheat oven to gas mark 5. Place paper cups in the baking tin. Beat the butter and sugar in a bowl until pale and fluffy. Beat the eggs and add a little at a time whisking to blend. Add in the vanilla extract. Sift the flour and fold it in gradually - add the milk and fold till combined. Spoon into the cake cases and bake until golden and risen :) and allow to cool.

And strawberry jam (2 tbsp), vanilla essence (a few drops), butter (40g, softened) and icing sugar for the filling.


This when things started going crazy and everyone started making cakes.

Our Tech Shed reporter Sharif Sakr made a simple but effective Bakewell cake with freshly picked blackberries - using this recipe:

Natasha's zingy lemon cake lasted all of three seconds
Natasha's zingy lemon cake lasted all of three seconds

Natasha Shallice arrived early in the morning (long before Sharif was even dreaming about being awake) with a zingy lemon cake to jump start the day, using a recipe rather similar to the one here. Never has a cake disappeared so rapidly.

Producer Robin Knowles took time our from producing a story about banks in order to serve up a crumbly delight of chocolate and jam slices - made with the following formula:

Robin's crumbly things

Chocolate and jam crumbly things
Chocolate and jam crumbly things, courtesy of Robin

Ingredients: 225 grams butter, 160g oats, 185g sugar, 225g plain flour, 1 tspn baking powder, 1/2 jar of jam, 200g chocolate, flaked almonds, coconut

Preheat the Oven to Gas Mark 5. Line a cake tin. Mix the flour, butter, baking powder and sugar to make breadcrumbs. Add the oats.

Put two thirds in the tray and flatten. Cook for 10 mins. Add a layer of Jam. Break up the chocolate and sprinkle on the top. Add the rest of the bread crumb mixture

Sprinkle the top with flaked almonds and coconut. Bake for 25 mins and then leave to cool.

Producer Rob Moulin got the recipe for his wonderful scones from an old-fashioned book written by the chef here:

Simon Gompertz's daughter Dido made a chocolate cake, prepared using the following guidelines:

Dido's chocolate cake

Ingredients: 240g self raising flour, 240g unsalted butter (room temperature), 240g caster sugar, 2 tspn baking powder, 4 large eggs, 2 tbspn cocoa powder, 2 tspn chocolate essence

Preheat oven to 180?C (350?F, gas mark 3) and grease and base-line two 7-inch sponge tins.

Combine the butter and sugar in a large mixing bowl and whisk til fluffy, then whisk the eggs one at a time.

Sift the flour and baking powder into the bowl and combine all the ingredients, lastly adding the chocolate essence and cocoa powder.

Take a spoonful of the mixture in a wooden spoon, and tap it on the side of the bowl. If it doesn't drop off the wooden spoon easily, add a couple of drops of milk.

Divide the mixture between the two tins, and level off the surface and bake for 30 minutes. When cooked, turn out onto a wire cooling rack and leave to cool.

For the Icing: 600g icing sugar, 200g unsalted butter (room temperature), 80g cocoa powder, 2 tbspn. milk

Whisk the icing sugar, butter and cocoa powder until light and fluffy. Add the milk a little at a time, whisk again. Add chocolate shavings, sprinkles or piped icing.

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