Adult classes sponsored Eves Machine Tool Services
Under 18 classes sponsored by Lichfield Cathedral School
Classes 61 – 68 1st – £5.00, 2nd – £3.00, 3rd – £1.00
Classes 69 & 70 1st – £3.00, 2nd – £2.00, 3rd – £1.00
Class 61 Genoa Cake
Class 62 Zebra Cake – chocolate striped/marbled sponge cake (see recipe below)
Class 63 Sticky Honey Cake
Class 64 Seed Cake
Class 65 Butterfly Cakes – with buttercream filling – 3 only
Class 66 Goats Cheese & Red Onion Tartlet – approx 3 inches in diameter – 1 only
Class 67 Banana Jam – ingredients to be specified on label
Class 68 MEN ONLY Cake of your choice – with recipe
Under 18s Only
Class 69 UNDER 18s Banana & Chocolate Chip Muffins – 3 only
Class 70 UNDER 9s Ladybird Biscuits decorated homemade biscuits – 3 only
Additional Rules and Guidance Notes
- All entries to be presented on a plate except where otherwise specified
- Items to be covered with a clear polythene bag
- After judging, all entries will be covered in cling film.
- Please bear in mind warm weather when choosing ingredients
Judith Miracco, 7 Beech Avenue, Kings Bromley, Staffs DE13 7JN
Tel: 01543 473336/07905 831966
Entry fees: £0.50 per entry (under 18s Free)
Cookery – Recipe – Zebra Cake
- Butter for greasing
- 4 large free-range eggs
- 250g/9oz golden caster sugar
- 100ml/3.5fl oz milk
- 250ml/9fl oz sunflower oil
- 1 tsp vanilla extract
- 475g/1lb 1oz self-raising flour
- 1 tsp baking powder
- 25g/1oz cocoa powder
- Preheat the oven to 180C/350F/Gas 4. Butter a 23cm/9in cake tin.
- Put the eggs and sugar into a large bowl with the milk, oil, vanilla extract and 175g/6oz of the flour. Whisk with a hand held electric whisk for a minute or two until smooth.
- Pour half the mixture into a separate bowl and stir in 0.5 (half) tsp baking powder and 175g/6oz flour and set aside. In the other bowl, mix the cocoa, 125g/5oz of flour and 0.5 (half) tsp baking powder.
- Spoon 2 tablespoons of the plain mixture into the centre of the cake tin. Straight away spoon 2 tablespoons of the chocolate mixture on top. Continue doing this until all the mixture has been used – you will end up with lots of alternate rings of mixture in the tin. Don’t worry if it’s not very neat.
- Cook for 40 – 50 minutes, until the cake is cooked through – a skewer inserted into the centre should come out clean. Turn the cake out onto a wire rack to cool before serving.