Watch celebrity chefs battling each other in a charity bake off to win a generous donation for their respective charities.
The celebrities are assembled, wooden spoons are at the ready and the ingredients are laid out for a bake-off battle that will surely stir up a commotion. In this charity event, five teams are challenged with creating the perfect accompaniment to a cup of Starbuck’s Guatemala-Antigua coffee. The only rule was that they have to highlight the flavours that go best with the brew.
The teams were made up from past winners from Masterchef and the Great British Bake Off: Tim Anderson, Natalie Coleman, Jo Wheatley, Francis Quinn and Edd Kimber. In this charity competition hosted by Starbucks, they are fighting for a donation to a charity of their own choice, which included World Vision, MicroLoan, Plan UK, Restless Development and Voluntary Service Overseas who all operate in the Guatemala region.
Watch the video to find out the result of this epic culinary contest!
Here are some recipes from the video
Chocolate Salted Caramel Marble Cake
• 175g (6 oz) castor sugar
• 3 medium eggs
• 175g (6 oz) self-raising flour, sieved
• 1 teaspoon baking powder, sieved
• 55g (2 oz) plain chocolate, melted
• 55g (2 oz) white chocolate, melted
Salted caramel icing
• 250g (9 oz) light soft brown sugar
• 150ml double cream
• 140g (4 ½ oz)Stork 75% vegetable fat spread
• ½ teaspoon salt
• 200g plain chocolate
• 200ml Elmlea Double
• Cocoa powder and/or popping candy to finish
• Seasalt crystals
• 1. All-in-One Cake: Place all ingredients in mixing bowl except for chocolates and beat with a wooden spoon until well mixed (2 – 3 minutes). Divide mixture into two and add melted dark chocolate to one half and white chocolate to the other.
• 2. Place alternate spoonfuls of mixture into a greased and bottom-lined 20cm (8 inch) cake tin, and gently swirl through mixture with a skewer.
• 3. Bake in middle of a pre-heated oven 170ºC, 160ºC fan, Gas mark 3 for 50-60 minutes. Turn out, remove paper and cool.
• 4. To make icing, place sugar, cream and salt in a saucepan and heat until sugar dissolves and then bubble for 3-4 minutes not stirring. Allow to cool for 10 mins and then beat in Stork. Chill in refrigerator until firm.
• 5. Split cake and sandwich together with half the icing. Melt chocolate and Elmlea together and then chill until a spreading consistency. Spread over the top and sides of the cake. Chill remaining ganache till firm.
• 6. Form the remaining icing and ganache into truffles and roll in either cocoa powder or popping candy. Use to decorate the top of the cake. Sprinkle with salt crystals if liked
World Vision’s Victoria Sponge
For the cake
• 200g caster sugar
• 200g softened butter
• 4 eggs, beaten
• 200g self-raising flour
• 1 tsp baking powder
• 2 tbsp milk
For the fillings:
Coffee and walnut: 125g mascarpone, I tbsp golden caster sugar, half dessert spoon of instant espresso coffee powder, 1 tbsp milk, 4 walnut halves
Chocolate ganache: 100g good quality dark chocolate, 120ml double cream, 1 tbsp golden caster sugar
Salted caramel: 100g brown sugar, 30 ml double cream, 25g butter, ½ tsp salt
Apple: 3 apples, 50 g butter, 1tbsp cinnamon, splash of lemon juice, 30 ml double cream.
TO MAKE THE CAKE: Heat the oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. Beat all the cake ingredients together in a large bowl until you have a smooth, soft batter.
Divide the mixture between the tins, smooth the surface with a spatula or back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely. While the cake is cooling create your fillings.
For the fillings:
For coffee and walnut segment:
Combine the mascarpone, coffee powder and caster sugar with the milk in a small bowl to form a smooth spreadable consistency. Spread over the cake.
For the chocolate ganache segment:
Chop the chocolate into small pieces and tip into a bowl. Pour the double cream into a pan, add the golden caster sugar, and heat until it is about to boil. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth. Spread over the cake.
For the salted caramel segment:
Heat the brown sugar, salt and cream in a saucepan until the sugar has dissolved. Bubble for a few mins, then leave to cool completely. Beat the butter until smooth, pour in the cooled cream mixture and continue mixing until softly whipped. Spread over the cake.
For the apple segment: Combine apple, butter, cinnamon and lemon juice and cream. Heat over a slow heat.
- 16oz Butter
- 16oz Sugar
- 8 eggs
- 16oz flour
- 8tbsp coco powder
- 8oz Butter
- 8oz icing sugar
- 4tbsp coco powder
- Milk chocolate
- White chocolate
- Dark Chocolate
- • beat the sugar and butter together until it is light and fluffy
- • add the eggs one by one and beat the mixture to combine
- • add the flour and coco powder and fold in with a metal spoon or spatula
- • line the tins and pour in an even amount of mixture
- • bake the cakes for 30-40 mins at 180
- • leave to cool
- • beat together butter and icing sugar for 7 mins to make a light and fluffy filling
- • spread over the layers generously and carefully stack
- • decorate as you see fit!