Baking with the Speech and Language Therapy Dept

CRC Transition Programme students together with Mary Jo and Emer from the Speech and Language Therapy Department have been working on developing a cookbook to meet everyone’s needs. For a flavour of some of the recipes and just in time for Easter some of the recipes are attached.
The full cookbook will be available later in the year…..We would love to see picture of how you got on, be sure to post them here 😄

Strawberry Victoria Sponge Cake🍰🍰🍰🍰

Ingredients:
225g of salted butter
225g caster sugar
4 large eggs
2tsp vanilla extract
225g self-raising flour
3tblsp of milk to loosen the butter
1 jar of strawberry jam
250ml double cream
A dusting of icing sugar
A handful of strawberries

Method:
Preheat the oven to 170degrees. Then grease and line 2 x 20cm springform tins.
To make a heavenly light sponge, use your stand-alone mixer to cream the butter and sugar together until pale and fluffy. Then beat in the eggs one by one before adding a dash of the vanilla extract. Fold in the flour with a spatula until you have a smooth mixture. And here’s a little trick: to make the mixture loose, simply add a splash of milk.
Divide the mixture into the two springform tins and smooth the top with a spatula. Bale in the oven until it’s nice and golden or for 20mins to be precise. When the sponge is cooked, remove from the oven and allow to cool for a few minutes before you take them out of the tins.
While the bases are cooling prepare the filling by whipping the double cream. To assemble the cake, spread some raspberry jam on one base before topping it up with cream. Then add the second base, sprinkle with icing sugar and top with some fresh strawberries.

Level 7: Regular easy to chew
Bake as above.
Cut off any hard or crispy bits off the edges of the cake.

Level 6: Soft and Bite sized
Bake as above.
Cut off any hard crispy bits off the edges of the cake.
Cut the cake into small bite-sized pieces (8mm x 8mm for a child and 1.5 cm x 1.5 cm for an adults)
Ensure the cake is moist. Add extra cream if necessary.

Level 5: Minced and moist
Bake as above.
Cut off any hard or crispy bits off the edges of the cake.
Add cream and jam and cut or mash the cake and strawberries until they are very small particle sizes (each particle size is 4mm for an adult and 2mm for a child)
Note: each spoonful should be moist, but the sauce should not be dripping from each spoonful.

Level 4: Pureed
Bake as above and blend the ingredients to a puree. Use a sieve as required to remove lumps.
You can also blend the strawberries and mix with the whipped cream to have strawberries and cream.

Alternatively: For the puree- you can try a soaking solution. A soaking solution is a liquid which is made up and poured over the cake to alter the consistency without puréeing. The soaking solution is specific to the type of thickener you use, so please contact your speech and language therapist for more information regarding this.

Cream: Make sure the liquid is thickened to the correct consistency. You can do this by adding thickener as stated on the box or whipping it to a stiffer consistency to match your recommended liquid consistency.

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