First Term - Lesson 3 - Little Cakes
In our third lesson in the Perfect Cakes Term concentrates on individual cakes, or as Delia calls them, Little Cakes.
We start with something Delia has been looking forward to teaching, Scones. Delia shows how to rub the fat into the flour, lifting up the mixture as always, to get the air in. This is what's called a rubbed in mixture. Delia shows slowly how to do it. Take the mixture and gently combine the butter and the flour, starting with your thumb on your little finger and gently slide it across all your other fingers. Then grab another handful and repeat gently, not in a hurry and the mixture will eventually look crumbly. After adding the sugar and pinch of salt, add the milk a little at a time. Use a knife to begin combining the mixture and once all the milk is added lose the knife and bring it together with your hands. Do this until it becomes a soft smooth dough. The dough is moist enough and it leave the bowl clean.
Roll out the dough lightly and evenly. The dough should be about 3cm thick, this is vital, because one of the reasons why scones don't appear to rise enough is that they are rolled too thinly. Using a 5cm plain cutter, flour it first, then tap it sharply so that it goes right through the dough, don't be tempted to twist it as you will get funny shapes. Place the scones on a baking sheet with a liner and sprinkle them with flour and pop them into the top of the pre-heated oven. They will be golden brown, crusty on the outside, soft and fluffy within. Serve very fresh and warm with clotted cream and jam.
In this Little Cakes lesson Delia also shows a different twist on Scones - how to make Welsh Cakes, a similar mixture, but they also contain mixed spice and are cooked differently in a heavy weight frying pan. Next, a surprise ingredient in Chocolate Surprise Cup Cakes - the surprise being mashed potato. Delia shows a melted cake mixture and how to melt chocolate. Delia rounds off the lesson with very short, very butter melt in the mouth Viennaise Tartlets