My Baking Spree Trivia Quiz

Answer: Victoria

The Victoria sandwich, or sponge, is made from two baked cakes with jam, and sometimes cream, in the middle. The traditional version has only jam, with caster sugar on the top, although icing sugar is sometimes substituted nowadays. It was named for Queen Victoria, who was apparently partial to a piece of it with her tea in the afternoons.

The cake pictured is not quite the traditional version, as it has both cream and fresh fruit in the filling, as well as icing sugar on the top but it still looks pretty tempting to me.

Answer: Bakewell

Traditionally, the Bakewell tart has a pastry base, smeared with jam with a topping made from eggs, sugar, fat and ground almonds, with flaked almonds to finish. The version shown is a cherry Bakewell, with white fondant icing and a glace cherry on top. The tart comes from the town of Bakewell, in the Derbyshire Dales, and all the other places listed are in the same region of England.

Answer: Eve's pudding

The pudding is made with a base of apples, usually stewed, then covered with a sponge mixture and baked for thirty minutes or so. It is served with custard (or cream). Apple Charlotte is also made with stewed apples, which are placed in a pudding basin lined with buttered sliced bread. Apple crumble has a topping made from butter rubbed into flour with added sugar and (sometimes) oats. Apple dumplings are made with whole, or halved, apples covered with a pastry case which often includes suet.

The apples in the photo are Bramleys, a traditional cooking apple.

Answer: Wales

They are called Welsh cakes, and are made from butter rubbed into flour, with sugar, dried fruit and egg. They are normally cooked on a griddle, although some variations are cooked as a slab in a baking tray. Traditionally, they are eaten just as they are, either hot or cold, with just an extra coating of sugar.

Answer: Marble cake

The cake is made from one batch of mixture, which is then divided. One batch is left plain, with others coloured to taste. The different colours are then transferred randomly to the baking tin to produce the effect shown. The name is believed to come from the likeness to the stone called marble, with its coloured streaks.

The cake pictured appears to be a mixture of vanilla and chocolate, but coffee is equally effective for a dark batter. My cookery book has a rather lurid version including pink and green sponges as well as chocolate and vanilla.

Answer: Scones

Scones are very quick and easy to make, from butter rubbed into flour with a pinch of salt, with added sugar and mixed with milk or buttermilk. They take less than fifteen minutes to cook. Variations include adding dried fruit or savoury versions, omitting the sugar and adding cheese, for example.

The pronunciation of the name varies depending on which region of the UK you reside. Northern regions tend to rhyme the name with 'on' while the south rhymes it with 'own'.

Answer: Fat

The sponge is made by whisking the eggs and sugar together before folding in the flour to make a very light sponge mixture. The batter is cooked in a flat tin, with the cooked sponge placed on a sheet of greaseproof paper before being spread with jam and (sometimes) cream and rolled into the traditional shape.

The home-made version is, as you can see, far superior to most shop bought Swiss rolls.

Answer: Shortbread

Shortbread biscuits have a higher than normal proportion of butter to flour which gives them a rich and crumbly texture. As well as the finger shapes shown in the photo, shortbread can be cooked in one large round shape, then cut into triangular shapes while still soft.

The dough can be cut into whatever shape you prefer, though, as the biscuits taste just as good no matter what they look like.

Answer: Marzipan

The origin of the name is unclear although it may come from the marriage of Queen Victoria's granddaughter, also Victoria, into the Battenberg family. Early recipes have the name as 'domino cake'. The cake is made from sponge, coloured with red and yellow, and sandwiched into squares with jam, usually apricot.

The whole cake is then covered with marzipan. Royal icing is a hard icing used for wedding and Christmas cakes and butter cream is a mixture of butter and icing sugar. Fondant icing is made from water and sugar, sometimes boiled.

Answer: Easter

The photo is of some hot cross buns, which are traditionally eaten on Good Friday at Easter. They are made from a yeast dough made with flour, salt, dried fruit and spices. The cross on the top represents the cross on which Jesus was crucified. Shrove Tuesday is the last day before the beginning of Lent, and is associated with pancakes. Simnel cake was originally made for Mothering Sunday, although it is more often linked to Easter these days. Christmas has many foods associated with it including a rich fruit cake, mince pies and yule logs, covered with chocolate butter cream.