Code Red

IT'S A CODE RED!

My take on the M&S sarnie is basically a victoria sponge on steroids. Want to give it a go then here are the ingredients and method to make the elements.

For the build of the sarnie check out my instagram post or build how you see it.

For the Sponge (Bread)

You need:

• 225 g plain (all-purp) flour (1 ¾ cups / 8oz)

• 2 teaspoons baking powder

• 225 g unsalted butter, softened (1 cup / 2 sticks / 8oz)

• 250 g granulated sugar (1 ¼ cups / 8.8oz)

• 4 large eggs

• ¼ cup milk

• 3 teaspoons vanilla extract

To make:

• Preheat your oven to 180C (160C fan forced) / 350F and line a 23x33cm / 9×13 inch baking pan (or lamington pan) with baking paper.


• Combine the flour and baking powder in a medium bowl and whisk well to disperse and aerate. Set aside.

• In a large bowl, using an electric hand mixer (or the bowl of a stand mixer with paddle attachment) beat together the butter and sugar until pale and creamy. Scrape the sides and bottom of bowl a couple of times during.

• Add the eggs, one at at time, beating on low each time until just combined. Scrape around the bowl as necessary. It may look a little split at this point but don't worry – the flour will bring it together smoothly.


• Add the milk and vanilla and gently mix through.

• Swap to a spatula and gently mix through ⅓ of the flour mixture at a time until it is all just combined. Careful not to overmix.

• Tip into the tin and gently spread out into a thin layer, then bake for 20-22 minutes or until a toothpick inserted comes out with a crumb or two attached.


• Let it cool completely before glazing.

• To turn it out, place a wire rack on top and flip the whole thing over. Remove the baking paper, the place another rack on top of the cake and flip again to get it back up the right way.

For the Coulis

You need:

• 300g of strawberries

• 50g of icing sugar

• 1/4 tsp lemon juice, (fresh)

To make:

• Wash, hull and quarter the strawberries

• Place in a pan with the icing sugar and lemon juice and simmer down until the strawberries have completely collapsed – about 5–10 minutes

• Blend the strawberries into a smooth sauce using a hand blender or blender. Pass through a fine sieve for an extra smooth finish.

For the Meringue

You need:

• 4 large organic egg whites at room temperature

• 115g caster sugar

• 115g icing sugar

To make:

• Heat the oven to 110C/ 100C fan/gas ¼.



• Line 2 baking sheets with non-stick liner or parchment paper (meringue can stick on greaseproof paper and foil).



• Tip 4 large egg whites into a large clean mixing bowl (not plastic). Beat them on medium speed with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.



• Now turn the speed up and start to add 115g caster sugar, a dessertspoonful at a time. Continue beating for 3-4 seconds between each addition. It’s important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later. However, don’t over-beat. When ready, the mixture should be thick and glossy.



• Sift one third of the 115g icing sugar over the mixture, then gently fold it in with a big metal spoon or rubber spatula. Continue to sift and fold in the remaining icing sugar a third at a time. Again, don’t over-mix. The mixture should now look smooth and billowy.



• Scoop up a heaped dessertspoonful of the mixture. Using another dessertspoon, ease it on to the baking sheet to make an oval shape. Or just drop them in rough rounds, if you prefer.


• Bake for 1 ½-1 ¾ hours in a fan oven, 1 ¼ hours in a conventional or gas oven, until the meringues sound crisp when tapped underneath and are a pale coffee colour.



• Leave to cool on the trays or a cooling rack. (The meringues will now keep in an airtight tin for up to 2 weeks, or frozen for a month.) Serve two meringues sandwiched together with a generous dollop of softly whipped double cream.


For the Whipped Cream

You need:

• 400ml double cream

• Drop of vanilla extract

• 3 dessert spoons of icing sugar

To make:

• Combine all the ingredients and whip until thick.

Time to Build

Check out my instagram post here or go for your own build and enjoy making a stacked cake sarnie.