0:00:02 > 0:00:04Welcome to this very special Great Sport Relief Bake Off.
0:00:04 > 0:00:07With another place up for grabs in the final,
0:00:07 > 0:00:10which of these bakers will bake their way to glory?
0:00:10 > 0:00:14'There are just two heats remaining in the Great Sport Relief Bake Off.'
0:00:14 > 0:00:15Oh!
0:00:15 > 0:00:18This year, Sports Relief is all about going that extra mile
0:00:18 > 0:00:22and for me, this is like going an extra thousand miles.
0:00:22 > 0:00:25'Each heat sees four well known personalities tackle three
0:00:25 > 0:00:28'classic Bake Off challenges.'
0:00:28 > 0:00:31Oh, no! It's only baking, but it's dead important.
0:00:31 > 0:00:34'Last time...'
0:00:34 > 0:00:38- Oh, oh my god! - LAUGHTER
0:00:38 > 0:00:41- 'Actress Angela Griffin...' - It's a beautiful thing.
0:00:41 > 0:00:43- Is it?- Yeah.
0:00:43 > 0:00:48'..beat off stiff competition to reach the final.'
0:00:48 > 0:00:51I can't believe I've got through my favourite programme on the TV!
0:00:51 > 0:00:53'This time...'
0:00:53 > 0:00:56Forward, side, back, side.
0:00:56 > 0:00:58'Four more face the judges.'
0:00:58 > 0:01:01That man is terrifying. He's terrifying.
0:01:01 > 0:01:03He's got piercing blue eyes.
0:01:03 > 0:01:05'But who's flan will be filled to perfection?'
0:01:05 > 0:01:07It's coming out this time. Aargh.
0:01:07 > 0:01:10- Gus, please be careful my love. - God, we'll have a heart attack.
0:01:10 > 0:01:13'Which baker will be technically challenged?'
0:01:13 > 0:01:17You know, "Line loaf tin." I've never lined a loaf tin in my life.
0:01:17 > 0:01:19'Whose layered cake will end in tears?'
0:01:19 > 0:01:22Gloves are off for everybody, aren't they?
0:01:22 > 0:01:25'And who will make it to the Great Sport Relief Bake Off final?'
0:01:25 > 0:01:27Surely you have to put this in the oven?
0:01:52 > 0:01:56'It's the second heat of the Great Sport Relief Bake Off...
0:01:56 > 0:01:57Here we go!
0:01:57 > 0:02:01'..and four more bakers are hoping to secure a place in the final.
0:02:01 > 0:02:07'They are Arlene Phillips, renowned choreographer, dancer and dance contest judge.'
0:02:07 > 0:02:12I don't think anyone understands what a big challenge it is for me to bake.
0:02:12 > 0:02:15I've got rhythm in my body and rhythm in my feet,
0:02:15 > 0:02:17but I haven't got the rhythm of baking.
0:02:17 > 0:02:21'Cultural historian and presenter Dr Gus Casely-Hayford,
0:02:21 > 0:02:25'whose passion for African arts has sent him all over the world.'
0:02:25 > 0:02:27I have no plans when I enter a kitchen.
0:02:27 > 0:02:32I see it as an art form and I just throw things into a bowl and I see what happens.
0:02:32 > 0:02:35'Fi Glover, journalist and Radio 4 presenter.'
0:02:36 > 0:02:39I'm not a very confident baker.
0:02:39 > 0:02:42I'm going to try and give it just lots oomph.
0:02:42 > 0:02:46'And entrepreneur and broadcaster Saira Khan,
0:02:46 > 0:02:48'who first made her name on the Apprentice.'
0:02:48 > 0:02:52I'm not the most experienced baker, but I am competitive and I will be peeping over
0:02:52 > 0:02:56to see how the competitors are doing, so I'm going to go for it.
0:02:56 > 0:03:02'Over the two days these bakers will face three increasingly complicated challenges,
0:03:02 > 0:03:05'after which, one of them will go through to the final
0:03:05 > 0:03:09'and have a chance to become a Great Sport Relief Bake Off champion.'
0:03:09 > 0:03:12I'm ready on my mark.
0:03:15 > 0:03:18Welcome, bakers, to the tent of dreams.
0:03:18 > 0:03:22It's time for your first Great Sport Relief Bake Off challenge,
0:03:22 > 0:03:24which is the signature bake.
0:03:24 > 0:03:28Your chance to really impress the judges with a favourite home recipe
0:03:28 > 0:03:32and today we're asking you, please, to bake a savoury flan.
0:03:32 > 0:03:35Now, you've got two and a quarter hours to turn out
0:03:35 > 0:03:40and present your flan to Paul and Mary, our hawkeyed judges.
0:03:40 > 0:03:43So bakers, time to get FLANboyant.
0:03:45 > 0:03:47On your marks, get set, bake!
0:03:50 > 0:03:53'The signature bake is a chance for the bakers to impress
0:03:53 > 0:03:56'with a tried and tested family favourite.'
0:03:56 > 0:04:00If I could do it with my feet, I'd probably be a whole lot better off.
0:04:00 > 0:04:04'Their savoury flans must have fresh complimentary flavours,
0:04:04 > 0:04:09'a smooth egg custard filling and perfectly baked pastry cases,
0:04:09 > 0:04:12'with no soggy bottoms.'
0:04:12 > 0:04:13This is crazy.
0:04:13 > 0:04:16I have practised it a few times,
0:04:16 > 0:04:19but I don't think that on any one time I've got the desired results.
0:04:19 > 0:04:24I've either got a really good base and the pastry's shrunk,
0:04:24 > 0:04:28or the pastry hasn't shrunk, but the base is soggy.
0:04:28 > 0:04:32'Saira is hoping that she'll finally be able to perfect her
0:04:32 > 0:04:37'caramelised onion flan with mustard and cheese crust.'
0:04:37 > 0:04:41I've fed it to my husband, who liked it, but I was sort of...
0:04:41 > 0:04:45I said, "I know it tastes nice, but is the pastry firm?"
0:04:45 > 0:04:47And he said, "It tastes nice."
0:04:48 > 0:04:51'The best pastry for a savoury flan is shortcrust.
0:04:51 > 0:04:56'It's made by combining flour, liquid and fat by hand.
0:04:56 > 0:05:00Oh now I do know how to do this bit, because I actually do remember doing this at school.
0:05:00 > 0:05:03'If the bakers overwork the pastry in the bowl,
0:05:03 > 0:05:07'this elongates gluten strands that occur when water and flour mix,
0:05:07 > 0:05:10'resulting in a tough, inedible pastry.'
0:05:10 > 0:05:14- IMPERSONATES PAUL: - Try not to overwork it. I don't want it to be overworked.
0:05:14 > 0:05:18'They must feel for the moment when the dough just comes together before rolling it out.
0:05:18 > 0:05:22'Only then will they produce a shortcrust pastry that
0:05:22 > 0:05:25'crumbles in the mouth, but is still strong enough to hold a filling.'
0:05:25 > 0:05:29Something's wrong here. Really wrong.
0:05:29 > 0:05:33I've a feeling I didn't measure my butter out properly.
0:05:33 > 0:05:36I think it's a bit of a disaster myself.
0:05:36 > 0:05:39Oh, no! Look, there's cellophane in it. That would be horrible, wouldn't it?
0:05:39 > 0:05:43'Arlene describes herself as a baking beginner.
0:05:43 > 0:05:46'Her cheddar cheese, chive and tomato flan is one of the few
0:05:46 > 0:05:50'homemade dishes her family are prepared to eat.'
0:05:50 > 0:05:52- So you've had a tryout of this? - I've had a tryout.
0:05:52 > 0:05:56My youngest daughter is a faddy eater and when she tried my flan,
0:05:56 > 0:06:00she ate half of it, and that is so rare,
0:06:00 > 0:06:03and everyone was so proud of me in the family,
0:06:03 > 0:06:06because I don't normally do this.
0:06:06 > 0:06:07That seems a good pastry.
0:06:07 > 0:06:11Ha ha! That's nice, coming from you.
0:06:11 > 0:06:15'Shortcrust pastry should always be chilled before rolling.
0:06:15 > 0:06:19'This relaxes the gluten and allows the fat to set.
0:06:19 > 0:06:24'Without this crucial cooling process, the pastry will be too sticky to work with.'
0:06:24 > 0:06:27I get a feeling that you've done quite a bit of baking.
0:06:27 > 0:06:30Well, do you know what, I have cooked, I would say,
0:06:30 > 0:06:32every day of my life for 20 years
0:06:32 > 0:06:35- and I find it's very therapeutic. - Yes.
0:06:35 > 0:06:38But baking is not my forte at all.
0:06:38 > 0:06:43'Fi is attempting a cayenne pepper infused pastry
0:06:43 > 0:06:45'for her chilli and Monterey Jack cheese flan.'
0:06:45 > 0:06:48- So who does bake at home? - It would be my partner, Rick.
0:06:48 > 0:06:51He is, do you know what, he's very good.
0:06:51 > 0:06:55- The cake tin cupboard is absolutely, it's his man cupboard. - His domain.
0:06:55 > 0:06:57Will it annoy him that you're baking?
0:06:57 > 0:07:01Do you know what? It will surprise him if I do well.
0:07:01 > 0:07:05'Once rested, the pastry is rolled and pressed into a case.'
0:07:05 > 0:07:08I want to get this rolled out before the judges come round.
0:07:08 > 0:07:11I don't want to have to be fitting it into the dish whilst
0:07:11 > 0:07:14they're watching, because that is just too much pressure.
0:07:14 > 0:07:17'The pastry should be rolled thin enough to ensure that it
0:07:17 > 0:07:20'doesn't dominate the filling,
0:07:20 > 0:07:22'but not over rolled as that can toughen its texture.'
0:07:22 > 0:07:25Brute force is what I usually use in the kitchen
0:07:25 > 0:07:27and I'm having to try and slightly finesse myself.
0:07:27 > 0:07:30'And handling it too much will re-melt the fat,
0:07:30 > 0:07:33'making it sticky and unworkable.'
0:07:33 > 0:07:36Something's gone radically wrong, because now all of this
0:07:36 > 0:07:40is lifting up, so I'm going to pretend that it's all right.
0:07:40 > 0:07:42Oh, gosh. My gosh.
0:07:44 > 0:07:47Oh, gosh, come on! Let me think.
0:07:47 > 0:07:51It's stuck solid!
0:07:51 > 0:07:54This can't happen! Look how tragic that is!
0:07:54 > 0:07:58Even I have to admit it's completely tragic.
0:07:58 > 0:08:02I have practised this a few times; enough for my family now
0:08:02 > 0:08:05to be scared when they see me going into the kitchen.
0:08:05 > 0:08:06"Not again, not again."
0:08:06 > 0:08:10'Gus is the only baker attempting wholemeal pastry
0:08:10 > 0:08:12'for his daughter's favourite,
0:08:12 > 0:08:16'a ricotta, spinach, mushroom and sundried tomato flan.'
0:08:16 > 0:08:18- We've caught you at a tricky moment? - You have, haven't you?
0:08:18 > 0:08:21It was perfectly timed to watch my humiliation
0:08:21 > 0:08:24as I try and get this into here.
0:08:24 > 0:08:27- It's tricky with wholemeal flour. - It is, it is.
0:08:27 > 0:08:28Why have you used wholemeal,
0:08:28 > 0:08:31it's very dense and it's quite brittle?
0:08:31 > 0:08:33I think it makes the pastry more interesting.
0:08:33 > 0:08:35Now it's very difficult to handle.
0:08:35 > 0:08:38You're going to have to be very careful here
0:08:38 > 0:08:40to make quite sure that it is well moulded in...
0:08:40 > 0:08:42I will do, yes.
0:08:42 > 0:08:44..because you don't want it to leak through.
0:08:44 > 0:08:49- There's nothing worse than being greeted, as you go to the oven, with a pool outside of custard.- Yes.
0:08:49 > 0:08:54'Once in the tin, the pastry should be pricked to prevent
0:08:54 > 0:08:56'air bubbles from lifting the base.
0:08:56 > 0:08:58'Lining with greaseproof paper
0:08:58 > 0:09:04'and adding a weight like baking beans, prevents pastry from bubbling and rising up during blind baking.'
0:09:04 > 0:09:06Oh, don't do that!
0:09:06 > 0:09:09I've just told my pastry not to shrink.
0:09:09 > 0:09:14'The crucial process that ensures the pastry is properly baked before adding the wet filling.'
0:09:14 > 0:09:17I think they hold it down so it doesn't fly away.
0:09:17 > 0:09:23I'm not really sure, other than that, what they're for, but they look nice, don't they?
0:09:23 > 0:09:27This is the first time I'm using baking beans, but I'm not sure I've got enough in there.
0:09:27 > 0:09:31Am I supposed to put the whole pot in? I'm not very convinced now.
0:09:31 > 0:09:35'Gus is so unconvinced by them, he's decided not to use any.'
0:09:43 > 0:09:46God, that is strong. Blimey!
0:09:46 > 0:09:51'The bakers can now turn their full attention to their fillings.'
0:09:51 > 0:09:55I want the onions to be quite small, but perhaps not this small.
0:09:55 > 0:09:59Perhaps they're looking for sliced onions in an onion tart.
0:09:59 > 0:10:03She has chopped up her onions so finely.
0:10:03 > 0:10:05It should be hand sliced.
0:10:05 > 0:10:08I know what she's trying to do and I'm sure it'll be OK,
0:10:08 > 0:10:11but you know sometimes I like to have that bit of onion in there.
0:10:11 > 0:10:14She's going to have lots of flavour with no bite.
0:10:14 > 0:10:17'But Saira's not the only one with filling worries.'
0:10:17 > 0:10:19I'm not very good with lots of eggy taste,
0:10:19 > 0:10:23so I've just tried to put in lots and lots of quite big flavours.
0:10:23 > 0:10:27So there are four chillies in it. But don't worry that's not all chillies.
0:10:27 > 0:10:30There's red pepper in there, just to take it down a bit.
0:10:30 > 0:10:35- It's finding that balance of your personal choice of how much chilli to put in there...- Yes.
0:10:35 > 0:10:37- ..and how much you expect people to like.- Yep.
0:10:37 > 0:10:40- I think it's going to be lively. - It's quite bold.
0:10:40 > 0:10:45- It's going to be lively and bold. - Good luck. - Yes thank you, thank you.
0:10:45 > 0:10:48That man is terrifying. He's terrifying.
0:10:48 > 0:10:50He's got piercing blue eyes.
0:10:52 > 0:10:55He's not as big as I thought he was going to be, though.
0:10:55 > 0:10:59Smaller in the flesh. Mary seems bigger.
0:11:00 > 0:11:06Bakers, you've had one a quarter hours and you've got one hour to go.
0:11:06 > 0:11:10Oh! I forgot to set it up. Sorry, sorry, that's a bit of an exaggeration.
0:11:10 > 0:11:12OK.
0:11:12 > 0:11:15Sorry. You see the thing is about this competition,
0:11:15 > 0:11:19if you psyche the others out, that's a good tactic.
0:11:19 > 0:11:22Getting them a bit nervous, you know.
0:11:22 > 0:11:25I've chopped my herbs, peppers are ready to go,
0:11:25 > 0:11:26blind bake finishing off in the oven.
0:11:26 > 0:11:29Voomph, voomph, voomph, voomph!
0:11:29 > 0:11:32Oh hello, that looks good.
0:11:32 > 0:11:35- No, no, I forgot to put the beans in, so...- Is that a problem?
0:11:35 > 0:11:37- ..the base has slightly risen.- OK.
0:11:38 > 0:11:43Oh, no, my pastry's broke! Oh, no, it's broken!
0:11:45 > 0:11:48It's so not fair, I'm telling you!
0:11:48 > 0:11:50Arlene's had a bit of an issue
0:11:50 > 0:11:53because she's actually put the baking beans
0:11:53 > 0:11:55straight on top of the flan with no lining
0:11:55 > 0:11:57and therefore they've stuck slightly to the base
0:11:57 > 0:12:00and the walls of the flan have started to collapse in.
0:12:00 > 0:12:02It looks like the walls of Jericho.
0:12:03 > 0:12:08There's gotta be an easier way than one at a time.
0:12:08 > 0:12:10Don't give up, don't give up, don't give up,
0:12:10 > 0:12:12don't give up, don't give up.
0:12:13 > 0:12:16'Filling a flan is all about judgment.'
0:12:16 > 0:12:18I'm happy with this. This is fine.
0:12:18 > 0:12:22'There should be enough fresh ingredients to add texture
0:12:22 > 0:12:25'and enough egg custard to hold it all together.
0:12:25 > 0:12:30'But too much and the mixture will spill over in the oven, sticking the flan to the tin.'
0:12:30 > 0:12:32That looks very neat!
0:12:32 > 0:12:36It's got everything in it! It's all gone in!
0:12:36 > 0:12:41'Too little and the pastry left exposed will burn.'
0:12:42 > 0:12:45Don't spill, Fi. Don't spill.
0:12:47 > 0:12:50'But filling isn't an issue for Arlene.
0:12:50 > 0:12:53'With time running out she's having to attempt another blind bake.
0:12:59 > 0:13:02You're all cooking, my pastry is still sadly sitting there,
0:13:02 > 0:13:07trying to get brown and this hasn't gone in.
0:13:07 > 0:13:10- Do you know what?- I think you're going to have to go with it.
0:13:18 > 0:13:22- Ta-da!- Woo-hoo!- It's gone in.
0:13:22 > 0:13:25Wow. Go Arlene, go Arlene, go Arlene.
0:13:25 > 0:13:28'There are just 40 minutes remaining in the signature bake.
0:13:29 > 0:13:32'One in four people in this country will be affected
0:13:32 > 0:13:36'by mental health issues at some point in their life,
0:13:36 > 0:13:39'so it's a lot more common than you would think.
0:13:39 > 0:13:42'I heard about a charity that is using the power of baking
0:13:42 > 0:13:44'to help rehabilitate people.
0:13:44 > 0:13:48'I couldn't resist, so I went along to have a peek.
0:13:50 > 0:13:53'One of the best places to sample some brilliant homemade bakes
0:13:53 > 0:13:55'is a classic British cafe.'
0:13:55 > 0:14:00I've heard about this place in Oxford, which does a little bit more than that.
0:14:00 > 0:14:05It's a community run project and not only does it serve delicious cakes
0:14:05 > 0:14:09to its customers, it also provides a support network for its staff.
0:14:09 > 0:14:12'The cafe was opened three and a half years ago
0:14:12 > 0:14:16'and is part of Restore, a project supported by Sport Relief.
0:14:16 > 0:14:18'It helps people with mental health problems
0:14:18 > 0:14:21'by giving them work placements in a social environment,
0:14:21 > 0:14:24'boosting their confidence and teambuilding skills.'
0:14:24 > 0:14:28- Hello, Jeremy. What are you making? - My shortbread.
0:14:28 > 0:14:30'Jeremy has been baking since he was 15
0:14:30 > 0:14:33'and has a signature shortbread recipe.'
0:14:33 > 0:14:35What flavours are you putting in there?
0:14:35 > 0:14:37- Lavender and sometimes cardamom. - Oh, nice.
0:14:37 > 0:14:42- Am I right in thinking that your name is Jeremy Lavender? - Yeah, it is, yeah.
0:14:42 > 0:14:45- Is that the reason you like working with lavender?- Yes, yes.
0:14:45 > 0:14:48- Is this one of your favourite things to bake?- Yeah.
0:14:48 > 0:14:51- I can see the bits of lavender. - Yes, they're quite plain.
0:14:51 > 0:14:54What is it that you like about baking, Jeremy?
0:14:54 > 0:14:58The end product, I think, and feeling you achieve something.
0:14:58 > 0:15:01- Yeah, yes. I love shortbread, Jeremy.- Do you?
0:15:01 > 0:15:03Yeah. I've got my eye on your shortbread.
0:15:03 > 0:15:07'Out of the oven, the cafe is filled with the smell of Jeremy's
0:15:07 > 0:15:09'lavender shortbread and it flies off the shelves.'
0:15:09 > 0:15:12Any chance I can sample your shortbread?
0:15:12 > 0:15:15- Of course you can. I'll cut you a slice.- Oh, lovely.
0:15:15 > 0:15:17Oh!
0:15:17 > 0:15:19- Nice? Can you taste the lavender? - Yes.
0:15:19 > 0:15:21- OK. - I very much can taste the lavender.
0:15:21 > 0:15:25- Will you be doing any yourself? - I've never made it actually, but this will inspire me
0:15:25 > 0:15:29and I want some more, thanks very much.
0:15:35 > 0:15:38'Michael is renowned for his seedy flapjacks.'
0:15:38 > 0:15:41Are you well known for your flapjacks, Michael?
0:15:41 > 0:15:45I have feedback saying they're really nice and one customer
0:15:45 > 0:15:48once said that you make better flapjack than Harrods, so.
0:15:48 > 0:15:52That's fantastic. You must have been very chuffed when you heard that.
0:15:52 > 0:15:54Yes, I think we all were.
0:15:54 > 0:15:57The cafe seems to strike a brilliant balance.
0:15:57 > 0:16:00The people that work there seem to get loads out of it
0:16:00 > 0:16:06and I've eaten some of the most delicious baked goods that I've had in a long time.
0:16:06 > 0:16:09Up to the gills. Perfect.
0:16:09 > 0:16:12'If you'd like to find out how your baking could support
0:16:12 > 0:16:18'projects like the Restore cafe, go to bbc.co.uk/sportrelief.
0:16:21 > 0:16:26Sport Relief bakers, you've got ten minutes left on the clock. Ten minutes to go.
0:16:26 > 0:16:29'Oven timing is now critical.
0:16:29 > 0:16:33'The filling should be firm and the pastry golden and crisp.
0:16:33 > 0:16:37'One minute too short will result in a claggy, soggy texture,
0:16:37 > 0:16:41'too long and it'll be dry and eggy.'
0:16:41 > 0:16:45It's just not quite brown enough, so I've just put it back in for another three minutes.
0:16:47 > 0:16:50I don't know whether that's the right thing to do!
0:16:50 > 0:16:53Cutting it pretty close now, we've go about, I don't know, seven,
0:16:53 > 0:16:56eight minutes left and I think it needs eight, nine minutes.
0:16:56 > 0:16:59It's going to be OK, it's going to be OK.
0:16:59 > 0:17:03- It's peely-wally.- You don't want your pastry to go dark. - I don't want...- No, exactly.
0:17:03 > 0:17:05Come on!
0:17:05 > 0:17:09Whack the oven up a bit more? No, that might kill it.
0:17:12 > 0:17:15- Check it out. - She's a beauty. Look at that.
0:17:17 > 0:17:22It's bubbling nicely. Don't fall.
0:17:22 > 0:17:26I don't want it to be overly cooked in the middle.
0:17:26 > 0:17:30Bakers, you've got three minutes to turn out and present
0:17:30 > 0:17:32your flans to the judges.
0:17:32 > 0:17:34I like it as it is in the...
0:17:34 > 0:17:37Turn it out, Gus. Turn out your flan.
0:17:37 > 0:17:39Honestly...he's so naughty.
0:17:44 > 0:17:48Oh, my God, you see this... Oh, that's scary.
0:17:48 > 0:17:50It doesn't want to come out. It really doesn't.
0:18:05 > 0:18:10y hands are starting to shake because I'm getting so nervous.
0:18:16 > 0:18:19Now, come on. Come on.
0:18:20 > 0:18:22No!
0:18:23 > 0:18:27I don't know what to suggest really, Gus. Prayer?
0:18:29 > 0:18:32No, it's coming out this time. Aargh!
0:18:32 > 0:18:34Gus, please be careful, my love.
0:18:34 > 0:18:36Oh, I'm going to have a heart attack.
0:18:36 > 0:18:39Come on!
0:18:39 > 0:18:41- Forceps, nurse. - Is it a boy or a girl?
0:18:41 > 0:18:43Oh.
0:18:43 > 0:18:46Aaah.
0:18:46 > 0:18:48Oh, no!
0:18:52 > 0:18:54Oh, yes!
0:18:56 > 0:19:01- Oh, dear.- That was more tense than the birth of a child, Gus.
0:19:06 > 0:19:11'It's judgment time for the Sport Relief bakers' signature flans.
0:19:11 > 0:19:14'The first of this heat's three bakes.'
0:19:16 > 0:19:18- Hello, Fi.- Judges.
0:19:22 > 0:19:25You've got a good filling in there. It's up to the top.
0:19:25 > 0:19:30Erm...the bake looks all right, actually. It looks pretty good.
0:19:30 > 0:19:34It's got a soggy bottom, unfortunately.
0:19:34 > 0:19:37Yes. What did I do?
0:19:37 > 0:19:40You needed another ten minutes, maybe more, on the blind bake,
0:19:40 > 0:19:42before the filling was added.
0:19:42 > 0:19:45That would have given you the nice crispy base,
0:19:45 > 0:19:47which is what you want on this sort of thing.
0:19:52 > 0:19:56- That's delicious.- Oh!
0:19:56 > 0:19:59It's spicy, it's warm, but I love the flavour.
0:19:59 > 0:20:03The way you've done it to the top, that's what you should do,
0:20:03 > 0:20:05so you get the lovely thin pastry
0:20:05 > 0:20:08- and a really good amount of filling. - Thank you.
0:20:08 > 0:20:11I'll take that with me. Thank you.
0:20:16 > 0:20:20I love the presentation with the onions, lest we should forget,
0:20:20 > 0:20:25your filling is not quite enough to come to the top of your pastry.
0:20:25 > 0:20:29I'm going to have a look here.
0:20:29 > 0:20:33It's not baked enough underneath so the onions have gone to the bottom.
0:20:33 > 0:20:38- If you had bigger pieces of onion it would float more in the eggy mixture.- OK.
0:20:46 > 0:20:49Onion, lovely and soft,
0:20:49 > 0:20:53but I'd like a little bit more shape of the onion.
0:20:53 > 0:20:57I like the taste, it's just a shame about the filling and the bake.
0:21:06 > 0:21:09- Gus.- Hello, Gus.
0:21:09 > 0:21:12- Hi.- The midwives have arrived.
0:21:12 > 0:21:16I thought it was never going to come out, but you just did it.
0:21:16 > 0:21:18And what's happened with the wholemeal in there,
0:21:18 > 0:21:23any holes, it'll find as it bakes, and the liquids begin to pour out
0:21:23 > 0:21:26and that's why it's stuck, essentially.
0:21:26 > 0:21:29Well, it's well filled, isn't it? It's not done though, is it?
0:21:29 > 0:21:31It's not baked underneath.
0:21:39 > 0:21:42There's not a huge flavour because the base isn't baked.
0:21:42 > 0:21:46- It's a nice filling, but it feels a bit worthy to me.- A bit worthy?
0:21:46 > 0:21:50Where it ought to be doing me good. But the pastry lets you down.
0:21:50 > 0:21:54It's just really the total bake that's wrong with the pastry.
0:21:54 > 0:21:56Yeah.
0:21:59 > 0:22:01It's actually got a nice colour.
0:22:01 > 0:22:04I'm curious to see how it's baked underneath.
0:22:04 > 0:22:08- It's baked.- Oh, yes. - That is really well baked.
0:22:08 > 0:22:11- Sort of crumbly and... - And you can pick it up.
0:22:15 > 0:22:17It's a surprisingly good pastry.
0:22:17 > 0:22:21Considering it's had such a life, it's survived very well.
0:22:21 > 0:22:23That is a great base.
0:22:25 > 0:22:28It certainly doesn't lack flavour. It's good.
0:22:28 > 0:22:31It's very cheesy, the chives are good with it.
0:22:31 > 0:22:34Technically, on the side, it's a mess.
0:22:34 > 0:22:37The problem with that is all about its posture.
0:22:37 > 0:22:40Absolutely bang on!
0:22:42 > 0:22:46When Paul said that was a great base,
0:22:46 > 0:22:48I nearly fell off my stool backwards.
0:22:48 > 0:22:51I couldn't believe something I'd created
0:22:51 > 0:22:54in the baking world was great.
0:22:54 > 0:22:56I think the judges were completely fair.
0:22:56 > 0:22:58I'm going to take it on the chin.
0:22:58 > 0:23:02I will return to the kitchen and onwards and upwards.
0:23:02 > 0:23:05Paul said it was delicious and Mary said it was scrummy
0:23:05 > 0:23:08and, you know, that's manna from heaven, isn't it?
0:23:08 > 0:23:10I'm thrilled and delighted.
0:23:11 > 0:23:15I feel gutted because I thought mine was perfect.
0:23:18 > 0:23:22'After the individual creativity of the signature bake,
0:23:22 > 0:23:24'the second challenge is tightly controlled
0:23:24 > 0:23:28'and the bakers have no idea what they'll be asked to produce.'
0:23:28 > 0:23:32Bakers, it's time now for your second bake,
0:23:32 > 0:23:36known as the infamous technical challenge.
0:23:36 > 0:23:41This bake is judged blind so, Paul and Mary, with the greatest respect,
0:23:41 > 0:23:42please leave us.
0:23:42 > 0:23:46With one and a quarter hours on the clock,
0:23:46 > 0:23:53we're asking you to please make a banana and chocolate chip loaf
0:23:53 > 0:23:55with piped chocolate icing.
0:23:56 > 0:24:00I should also say that it's Mary Berry's recipe.
0:24:00 > 0:24:02Oh, no.
0:24:02 > 0:24:08So, everybody, good luck. On your marks, get set, bake.
0:24:09 > 0:24:12'Each baker has been given identical ingredients
0:24:12 > 0:24:16and a basic recipe with some details missing.'
0:24:16 > 0:24:18Surely you have to put this in the oven.
0:24:18 > 0:24:22'They must use their baking instincts to fill in the gaps.'
0:24:22 > 0:24:26This bit of the bake off is the thing that's really petrified me.
0:24:26 > 0:24:29Looking at it, I mean, the actual stages,
0:24:29 > 0:24:33it's something that is going to be a bit of a challenge for me.
0:24:33 > 0:24:36Right, banana loaf, one of my favourites.
0:24:36 > 0:24:41There it is. Just a small, simple banana loaf.
0:24:41 > 0:24:42Oh, yes.
0:24:43 > 0:24:46Banana instantly.
0:24:46 > 0:24:49It's well baked, golden brown, it's got a lovely rise,
0:24:49 > 0:24:52a nice beautiful dome on the top.
0:24:52 > 0:24:55If they mix it properly and finally a good bake,
0:24:55 > 0:24:57a good finish with chocolate,
0:24:57 > 0:24:59they'll end up with something as beautiful as that.
0:25:04 > 0:25:06"Line loaf tin."
0:25:06 > 0:25:08I've never lined a loaf tin in my life.
0:25:08 > 0:25:13Why do you...you know... what am I supposed to do?
0:25:18 > 0:25:21"..the chips out individually and wash them."
0:25:22 > 0:25:26'Once lined, the tins are filled with what should be a simple mix
0:25:26 > 0:25:31'of flour, butter, eggs, sugar, chocolate chips,
0:25:31 > 0:25:34'milk and mashed banana.'
0:25:34 > 0:25:36This is a Mary Berry recipe
0:25:36 > 0:25:44so I want to prove to her that her recipes can be done by anyone.
0:25:44 > 0:25:47Right, four ounces of ripe banana mash.
0:25:47 > 0:25:51I can hear other people are mashing faster.
0:25:51 > 0:25:54Look, there's lots of mashing sounds going on.
0:25:56 > 0:25:59You seen her biceps? That's lots of baking.
0:25:59 > 0:26:01She's a professional baker.
0:26:01 > 0:26:05You don't get biceps like that being on Radio 4, do you?
0:26:05 > 0:26:11'Mary's banana and chocolate loaf recipe contains no yeast.'
0:26:11 > 0:26:14Right, half a teaspoon.
0:26:14 > 0:26:16'Baking powder is the only rising agent
0:26:16 > 0:26:20'and it must be added carefully, using a measuring spoon.
0:26:20 > 0:26:23'Add too much, and the loaf will rise and then sink.'
0:26:23 > 0:26:26Level half a teaspoon.
0:26:26 > 0:26:28'Confuse a teaspoon with a table spoon
0:26:28 > 0:26:32- 'and you're in even more trouble.' - In you go.
0:26:32 > 0:26:35Sport Relief bakers, you have one hour left
0:26:35 > 0:26:38for this technical challenge.
0:26:41 > 0:26:43One egg.
0:26:45 > 0:26:49I'll just do a dessert spoon and a bit
0:26:49 > 0:26:51and pretend that's a tablespoon.
0:26:51 > 0:26:54It just says, beat until combined.
0:26:54 > 0:27:01I guess the art is in making it a bit, kind of, lighter and fluffier.
0:27:01 > 0:27:06I have no idea what this is supposed to look like,
0:27:06 > 0:27:11but I have a sneaky feeling that I shouldn't be doing it by hand,
0:27:11 > 0:27:14but I'm afraid that if I try the electric whisking method,
0:27:14 > 0:27:17it might do this.
0:27:17 > 0:27:20Now, I've got to put in dark chocolate chips,
0:27:20 > 0:27:24but is it ready to put the chips in?
0:27:25 > 0:27:29Oh, God, I've left... Oh, wonder.
0:27:31 > 0:27:33Disast...!
0:27:34 > 0:27:36Still, hopefully it's rescuable.
0:27:36 > 0:27:38I didn't add the sugar.
0:27:38 > 0:27:40Do you know what?
0:27:40 > 0:27:44I've made what is technically called at Radio 4, a balls up.
0:27:44 > 0:27:48- What's happened?- Because... I've mis-measured my chocolate chips
0:27:48 > 0:27:50so I've put too many chocolate chips in.
0:27:50 > 0:27:54Is that going to affect how the loaf turns out?
0:27:54 > 0:27:56It'll be quite chocolaty.
0:27:56 > 0:27:59Look, it'll be...yes, exactly.
0:28:00 > 0:28:04'The bakers need to schedule not only enough oven time,
0:28:04 > 0:28:08'but also time for cooling and icing.'
0:28:09 > 0:28:13'But all they can do now is pray the loaves will rise.'
0:28:14 > 0:28:18An essential ingredient of any great cake is a raising agent,
0:28:18 > 0:28:22to help give it its volume and lovely light texture.
0:28:22 > 0:28:27Nowadays, of course, a simple dash of baking powder will do the trick,
0:28:27 > 0:28:29but, before its invention,
0:28:29 > 0:28:32our bakers had to be a lot more resourceful.
0:28:32 > 0:28:34'Up until the mid-18th century,
0:28:34 > 0:28:37'making a case rise was an exhausting process,
0:28:37 > 0:28:43'beating the eggs for hours until light and airy, before adding the other ingredients.
0:28:43 > 0:28:48'In the 1780s, scientists discovered that by mixing an acid with an alkaline substance
0:28:48 > 0:28:51'bubbles of carbon dioxide were produced.
0:28:51 > 0:28:54'When added to a cake mix, these helped it rise.
0:28:54 > 0:28:58'But these early raising agents were a bit unusual.'
0:28:58 > 0:29:02This is potassium carbonate, which is pearl ash.
0:29:02 > 0:29:03- You put it on plants.- Yes.
0:29:03 > 0:29:06The problem with pearl ash is that potash or pearl ash
0:29:06 > 0:29:08is derived from wood ash
0:29:08 > 0:29:12and when you add wood ash or lye to fat, you get soap.
0:29:12 > 0:29:15When you add this to your cake with your butter in,
0:29:15 > 0:29:18- there is a risk that you will get a soapy flavour.- Soap cake.
0:29:18 > 0:29:20'Early raising agents didn't just taste odd,
0:29:20 > 0:29:24'some were produced from some pretty unusual sources.'
0:29:24 > 0:29:26This one is ammonium carbonate,
0:29:26 > 0:29:29or, in its day, it would have been hartshorn.
0:29:29 > 0:29:32- Hartshorn being what? - The horn of a deer.
0:29:32 > 0:29:34Literally the horn of a hart.
0:29:34 > 0:29:37'Hartshorn was also used at the time for smelling salts.'
0:29:37 > 0:29:41How on earth would people have come up with the idea
0:29:41 > 0:29:43that deer's horn could raise a cake?
0:29:43 > 0:29:45Some of it's just experimentation.
0:29:45 > 0:29:49With smelling salts, the hartshorn, it's quite obvious,
0:29:49 > 0:29:51if you're passing them under your nose, that they fizz.
0:29:51 > 0:29:55- You might try putting them in a cake. - Can I taste?- Go ahead.
0:29:55 > 0:29:57Let's have a little taste of that.
0:29:57 > 0:29:59Horrid. Absolutely horrid.
0:29:59 > 0:30:03'There's only one way to truly test these early raising agents
0:30:03 > 0:30:06'and that's to bake them in some cakes
0:30:06 > 0:30:10'and taste them in the grounds of stately homes where they would originally have been served.'
0:30:10 > 0:30:14I'll start with the deer horn raising agent.
0:30:14 > 0:30:16Oh, shall we have a little...?
0:30:21 > 0:30:24There's a dishwater taste going on in here.
0:30:24 > 0:30:27I can't put my finger on it. It's slightly rancid water.
0:30:27 > 0:30:30OK, let's go for the pearl ash now.
0:30:30 > 0:30:33- Shall we have a little taste? - Let's try it.
0:30:34 > 0:30:37Oh, bonfire night.
0:30:37 > 0:30:41I'm getting a bonfire night, slighting burning, bit of a weird aftertaste.
0:30:41 > 0:30:43Bit of a strange coating on the teeth as well.
0:30:43 > 0:30:48'For decades, scientists tried to crack this cake conundrum
0:30:48 > 0:30:52'and, in 1843, a new raising agent was finally invented
0:30:52 > 0:30:56'that could raise a cake without a nasty aftertaste - baking powder.'
0:30:56 > 0:31:01Normally, we attribute the invention of baking powder to Alfred Bird of Bird's Custard.
0:31:01 > 0:31:05- Him of the custard. - He was a scientist who had a wife with a lot of food allergies.
0:31:05 > 0:31:10Wasn't very good with yeast, so baking powder came in partly as a substitute for yeast.
0:31:10 > 0:31:13What were the ingredients of Alfred Bird's baking powder?
0:31:13 > 0:31:15Bicarbonate of soda and cream of tartar.
0:31:15 > 0:31:20'Bird quickly realised that baking powder not only replaced the yeast in bread,
0:31:20 > 0:31:22'but worked wonders with raising cakes.'
0:31:22 > 0:31:24Bird, we salute you.
0:31:29 > 0:31:34Things are happening and I hope for some of the right things.
0:31:34 > 0:31:37It's one of those things, you know,
0:31:37 > 0:31:39when, if you open the oven, it sinks,
0:31:39 > 0:31:42so I'm afraid to open the oven.
0:31:44 > 0:31:47It's sort of beginning to look a bit like a cake.
0:31:47 > 0:31:51While we've got the time, Arlene, can you teach me a dance move?
0:31:51 > 0:31:54I've been wanting to ask you all day.
0:31:54 > 0:31:55Something simple, upper body?
0:31:55 > 0:32:01There's always the rolling the shoulders with a plie,
0:32:01 > 0:32:03- with the weight on one leg...- Yes.
0:32:03 > 0:32:06..rolling the shoulders forward, up, back and round.
0:32:06 > 0:32:08Is this an old Hot Gossip manoeuvre?
0:32:08 > 0:32:10There was lots of that in Hot Gossip.
0:32:10 > 0:32:14And there was forward, side, back, side.
0:32:14 > 0:32:16- Forward...- Back.
0:32:16 > 0:32:19Yeah. And then you could use your hands.
0:32:19 > 0:32:20Cross, back...
0:32:20 > 0:32:23This is too complicated for me now.
0:32:23 > 0:32:26She's putting all the moves together.
0:32:27 > 0:32:30You've gone a bit Rocky Horror.
0:32:31 > 0:32:33Steady on, steady on.
0:32:35 > 0:32:40Sport Relief bakers, you've got 25 minutes left.
0:32:40 > 0:32:4425 minutes left and that's a quick box step and that.
0:32:44 > 0:32:45Thanks very much.
0:32:45 > 0:32:50'All the loaves must be decorated with a piped zigzag of melted dark chocolate.
0:32:52 > 0:32:55'Melting it slowly over water is the only way to ensure
0:32:55 > 0:32:59'the chocolate doesn't harden into unusable lumps.'
0:33:01 > 0:33:04This is the only way I ever melt chocolate.
0:33:04 > 0:33:08Once I tried doing it in a microwave and it turned out like cement.
0:33:09 > 0:33:14Maybe if I put a bit of boiling water in. So now, I'm just experimenting.
0:33:14 > 0:33:16Technical? Forget it!
0:33:16 > 0:33:18I'm just adding hot water to see
0:33:18 > 0:33:23if it will go back more to the chocolate, rather than...
0:33:23 > 0:33:27Otherwise, I'm not going to be able to pipe it.
0:33:27 > 0:33:33'Adding water to melted chocolate causes it to seize, forming a solid concrete texture.'
0:33:34 > 0:33:40That's it! That's what's going in my piping bag! That's not right, is it?
0:33:42 > 0:33:48This is not fair. I can't even get my chocolate down to the end of the bag.
0:33:50 > 0:33:54I was going to do the greatest zigzags in the world.
0:33:55 > 0:33:58Two, one.
0:34:00 > 0:34:03Here we go. It's ridiculous. Look at that.
0:34:03 > 0:34:07It's not supposed to have a well in the middle, is it?
0:34:12 > 0:34:16Bakers, you've got three minutes to release your loaves
0:34:16 > 0:34:20from their tins, ice it, present it, get on the slab.
0:34:21 > 0:34:24Looks good. Looks good.
0:34:24 > 0:34:26Nice colour.
0:34:26 > 0:34:31I think I put too much chocolate in, so it's just seeping out of the bottom.
0:34:31 > 0:34:35I can't even get mine off the paper.
0:34:35 > 0:34:40Bakers, that's one minute to go. Sixty seconds on the clock.
0:34:48 > 0:34:50SHE LAUGHS
0:34:50 > 0:34:53Quick! Get it off!
0:34:54 > 0:34:58- Oh!- It's a kind of Jackson Pollock.
0:34:58 > 0:35:02Bakers, the technical challenge is over. Your time is up.
0:35:04 > 0:35:06HE LAUGHS
0:35:07 > 0:35:10'The technical challenge is judged blind.
0:35:10 > 0:35:15'Paul and Mary will have no idea whose loaf is whose.'
0:35:26 > 0:35:30LAUGHTER
0:35:34 > 0:35:36Don't laugh!
0:35:36 > 0:35:41Which end shall we begin? Nice bit of drizzle on the top of that one.
0:35:49 > 0:35:55- It's not baked at all, is it? - It's not baked, it's not done. - Baking powder?- Baking powder.
0:35:56 > 0:36:00We're struggling here! Let's move on to the next one.
0:36:00 > 0:36:05The chocolate's dropped straight down to the bottom.
0:36:08 > 0:36:13The baking on this one isn't bad, but there's far too much baking powder in there.
0:36:20 > 0:36:25- The banana's coming through well in that. - Baking powder again.- Baking powder.
0:36:27 > 0:36:30This one here, just not baked long enough.
0:36:32 > 0:36:33It's just not baked.
0:36:35 > 0:36:38There is a real problem with baking powder.
0:36:38 > 0:36:41Everybody has put too much raising agent in it.
0:36:41 > 0:36:47When you put too much baking powder in, it will rise, be full of air and it'll collapse.
0:36:47 > 0:36:52'Paul and Mary must now rank the loaves from worst to...least worst.'
0:36:52 > 0:36:55Baking powder. It's sort of...
0:36:55 > 0:36:59If you're on to the bake, it's that one. Then that one.
0:37:02 > 0:37:04That one, then that one.
0:37:04 > 0:37:08- Shall we start from the bottom? - Who's number four?
0:37:08 > 0:37:14- Arlene.- This one is under baked. It has too much baking powder in it.
0:37:14 > 0:37:19It shows by the chocolate dropping to the bottom
0:37:19 > 0:37:22and it just needed longer baking too.
0:37:22 > 0:37:26In third place is this one.
0:37:26 > 0:37:31Whose is this one? This one started to get a structure together and you've made some attempt
0:37:31 > 0:37:34at putting the chocolate on the top, but it is raw, essentially.
0:37:34 > 0:37:37Here we come to number two. Who's number two?
0:37:37 > 0:37:43Now, that's nicely baked, but over baking powdered. Again, the chocolate's at the bottom.
0:37:43 > 0:37:49The zigzagging was under full control, but we could have had more.
0:37:49 > 0:37:51In first place is this one.
0:37:51 > 0:37:54I'm not that proud!
0:37:54 > 0:37:58The bake on this is actually all right. The baking powder is way too high,
0:37:58 > 0:38:03but of all four, that's the sort of consistency we're looking for.
0:38:03 > 0:38:06Again, like all of them, with too much raising agent,
0:38:06 > 0:38:08it's gone up in the oven
0:38:08 > 0:38:11and it's come down with the excess raising agent.
0:38:16 > 0:38:24I feel really happy that my bake was the top of the disaster bakes.
0:38:24 > 0:38:26Bittersweet victory, there.
0:38:26 > 0:38:28I feel quite upset with myself.
0:38:28 > 0:38:34I'll try and take in what happened today, but I've only got about 12 hours to go and practise,
0:38:34 > 0:38:37so it's a little nerve-wracking.
0:38:37 > 0:38:43When Paul and Mary walked in, all of us realised how badly we had done
0:38:43 > 0:38:47and tomorrow, I will come back with renewed vigour and spirit.
0:38:47 > 0:38:51I'll approach it with the most positive spirit I can muster.
0:38:51 > 0:38:56The thing to do in life is to learn from your mistakes.
0:38:56 > 0:39:00It was miserable, but I will... Tomorrow I'll do better.
0:39:04 > 0:39:08They have been piping, whisking, primping, rolling,
0:39:08 > 0:39:12slicing and dicing, all to support Sport Relief 2012.
0:39:12 > 0:39:14So, go on, get involved.
0:39:14 > 0:39:18Find out how you can do that at the BBC website.
0:39:18 > 0:39:20Roll up your sleeves, hold a bake sale,
0:39:20 > 0:39:23make a bit of bread for Sport Relief.
0:39:25 > 0:39:30'It's day two of the second heat and the Sport Relief bakers
0:39:30 > 0:39:34'have just one challenge left in which to wow the judges.
0:39:34 > 0:39:39'At the end of today, only one will be chosen to go through to the final.'
0:39:39 > 0:39:43- They're half way through, let's start with Fi. - Fi's flan was very good.
0:39:43 > 0:39:46The combination of flavours really worked.
0:39:46 > 0:39:50- But there was a problem with the base.- That soggy bottom. - Soggy bottom!
0:39:50 > 0:39:56Saira's onion flan, the mistake she made was to puree the onion.
0:39:56 > 0:40:00- They were blitzed to within an inch of their life. - It tasted good though.- And onto Gus.
0:40:00 > 0:40:04He was using all whole-wheat flour. That's heavy.
0:40:04 > 0:40:08- And the surprise card was Arlene. - Everything went wrong,
0:40:08 > 0:40:12but luck was on her side and her pastry was the best.
0:40:12 > 0:40:16She had a bit of a slide into banana loafsville.
0:40:16 > 0:40:19It was very disappointing. There wasn't one good one.
0:40:19 > 0:40:24Fi and Saira technically are better than the other two.
0:40:24 > 0:40:27But having said that, it's still an open playing field.
0:40:31 > 0:40:36Sport Relief bakers, this is it, the big momma of them all, it's the Showstopper Challenge.
0:40:36 > 0:40:41We're asking you to bake us a layered cake.
0:40:41 > 0:40:44This cake should have at least three layers
0:40:44 > 0:40:47and decorated in any way that you wish.
0:40:47 > 0:40:54It should least resemble your banana loaves, if that's at all possible!
0:40:54 > 0:40:58So with three and a quarter hours on the clock, for the final time,
0:40:58 > 0:41:02on your marks, get set, bake!
0:41:02 > 0:41:07'The Showstopper Challenge is a chance for the bakers to step up a gear.
0:41:07 > 0:41:11'Yesterday's technical bake proved disastrous for all four bakers.'
0:41:11 > 0:41:17This is going to be difficult. Not only do they have to get a minimum of three layers
0:41:17 > 0:41:24of sponge exactly matching, their fillings have got to complement each other and if there's an icing too,
0:41:24 > 0:41:28that's got to complement the fillings and the cake.
0:41:28 > 0:41:30And we want a very classy finish.
0:41:30 > 0:41:34After our banana loaf disasters, today I just feel
0:41:34 > 0:41:39like I ought to just raise my game a bit, try and do a bit better.
0:41:39 > 0:41:43At 4:00am, I was bolt upright, thinking...
0:41:43 > 0:41:45I've got to try and do better today.
0:41:45 > 0:41:51I want to find a way of disciplining myself. Time was the main thing.
0:41:51 > 0:41:54'The layers of their cake must be sponge.
0:41:54 > 0:41:57'The basic ingredients of which are egg, fat, sugar and flour.
0:41:59 > 0:42:05'To avoid a repeat of yesterday's sunken loaf, Saira is using the simplest technique -
0:42:05 > 0:42:09'mixing all the ingredients together in one go.'
0:42:09 > 0:42:13I'm using an all-in-one method. These cakes are going to rise today.
0:42:13 > 0:42:15And they're not going to sink.
0:42:15 > 0:42:18I'm not on a ship that's sinking today.
0:42:18 > 0:42:21'She's making a rose flavoured cake
0:42:21 > 0:42:24'filled and topped with a buttercream icing.'
0:42:24 > 0:42:28My layered cake has been inspired by a Mary Berry recipe.
0:42:28 > 0:42:31It's a very simple Victorian sponge, but with a twist.
0:42:31 > 0:42:36- I'm going to put rose extract in the buttercream.- That's it. - That's right.- OK.
0:42:36 > 0:42:40I want it to be simple. I want the rose extract to come through.
0:42:40 > 0:42:44Simple is often good, if it's done to perfection.
0:42:44 > 0:42:49- I'm putting myself under pressure! - We'll see.- Good luck, Saira. - Thank you.
0:42:49 > 0:42:54'Unlike Saira, Gus is hoping to impress with something a little less straightforward.'
0:42:54 > 0:42:59- This is Amarula.- Ama-what?- Amarula. - The whole thing?- Go for it.
0:43:02 > 0:43:05This is made by the Zulus.
0:43:05 > 0:43:10It's a kind of... Imagine it might be made in Ireland or something.
0:43:10 > 0:43:13- It's like a cream liqueur. - I was going to say. Surely...
0:43:13 > 0:43:16I'm actually starting to see double!
0:43:16 > 0:43:22'The South African liqueur is one of the key flavours of his almond and ginger layer cake,
0:43:22 > 0:43:25'filled and decorated with a lemon and stem ginger icing.'
0:43:25 > 0:43:30This is a recipe that I know fairly well.
0:43:30 > 0:43:35So I'm feeling a lot more confident than I was yesterday.
0:43:35 > 0:43:39I really love this stage, when the chemistry begins
0:43:39 > 0:43:43and it starts to turn into something that looks quite unpleasant
0:43:43 > 0:43:46and then gradually it begins to look like cake mixture.
0:43:46 > 0:43:48Hopefully.
0:43:48 > 0:43:51'Once the basic cake mix is ready,
0:43:51 > 0:43:54'the other bakers also start to flavour their sponge.'
0:43:54 > 0:43:58You can see I'm just not used to doing this.
0:44:00 > 0:44:05I got extremely nervous about baking and thought I couldn't do it,
0:44:05 > 0:44:11so I put on a Women's Institute dress from the '50s, where every woman baked,
0:44:11 > 0:44:17and hoped that it would somehow invoke the baking.
0:44:17 > 0:44:21'Arlene is choreographing a show stopping extravaganza.
0:44:21 > 0:44:25'A gingerbread layered cake with three flavoured fillings,
0:44:25 > 0:44:28'topped with a decorative display of dried fruits and nuts.'
0:44:28 > 0:44:32I'm planning to do what I call a mega mix icing
0:44:32 > 0:44:36because every good show, at the end of it, has this fun thing called a mega mix,
0:44:36 > 0:44:40where you kind of show off all the different steps in the show.
0:44:40 > 0:44:46So my icing is one layer coffee, one layer of chocolate,
0:44:46 > 0:44:52topped with mega mix of blueberries and cranberries and nuts.
0:44:52 > 0:44:57Do you think it'll work? You've got chocolate, coffee, cranberry...
0:44:57 > 0:45:03- I'm thinking, is there going to be too much going on?- I'm sure it is. I'm absolutely convinced it is!
0:45:06 > 0:45:10'A good sponge cake mix should have a dropping consistency
0:45:10 > 0:45:14'and fall easily from a spoon or a bowl under its own weight.
0:45:20 > 0:45:23'Arlene's special dress doesn't appear to be helping.'
0:45:23 > 0:45:26Ah, gosh! No rest for the wicked, is there?
0:45:28 > 0:45:30It's an utter disaster.
0:45:30 > 0:45:35I've totally blanked on the consistency it should be.
0:45:35 > 0:45:38There's more on my fingers and hair than there is in the bowl.
0:45:38 > 0:45:42I'm going to put it back and add some milk and hope it will spread it out.
0:45:42 > 0:45:45Oh, God, no!
0:45:45 > 0:45:49That's not... Oh, that's too much. You can't laugh!
0:45:49 > 0:45:50It's not funny!
0:45:54 > 0:45:57'Once the cakes are in the oven,
0:45:57 > 0:46:00'the bakers can start preparing their fillings.'
0:46:00 > 0:46:05They've got to have interesting fillings. They can do different fillings and icings.
0:46:05 > 0:46:11It's up to them, but they've got to be creative and they've got to taste superb.
0:46:13 > 0:46:19I think it's quite stiff competition today. The gloves are off for everybody.
0:46:19 > 0:46:23'Fi's bidding for a place in the final with her dark chocolate
0:46:23 > 0:46:27'layered cake which contains two ambitious fillings.'
0:46:27 > 0:46:31- What have we got in these bowls? - We've got some strawberries
0:46:31 > 0:46:36and they are having a rest in some sherry
0:46:36 > 0:46:41and the icing is a combination of mascarpone, cream cheese and cream.
0:46:41 > 0:46:45- I'm putting caramel in.- When you say caramel, are you making it? - I'm making the caramel.
0:46:45 > 0:46:49So you will mix all the creams together and have a thread.
0:46:49 > 0:46:53- Hopefully a bit of a swirl for the top, yes.- Very brave.
0:46:53 > 0:46:59- A bit too brave.- You've got caramel on all the layers? - Yes, with strawberries.- Good luck.
0:46:59 > 0:47:03'Fi's caramel sauce involves melting sugar until it's a liquid amber.
0:47:03 > 0:47:08'It's extremely easy to burn, so it requires constant vigilance.'
0:47:08 > 0:47:12It's one of those things that I'd never in a million years
0:47:12 > 0:47:16have attempted if I hadn't entered a baking competition.
0:47:16 > 0:47:20I'm keeping a very, very careful eye on it.
0:47:25 > 0:47:29'With three sponges in the oven at the same time,
0:47:29 > 0:47:33'ensuring all of them are baked evenly requires rotating.'
0:47:34 > 0:47:37I'm a bit scared. Does it...?
0:47:37 > 0:47:40I think it should be in the oven a little bit longer.
0:47:40 > 0:47:43'But opening the door for too long and too often
0:47:43 > 0:47:47'will reduce the oven temperature and stop any rise in its tracks.'
0:47:47 > 0:47:51Is that bad to keep opening the oven door? It is, isn't it?
0:47:51 > 0:47:52Very nearly.
0:47:57 > 0:48:01Looks sort of cake-like! Thank God!
0:48:01 > 0:48:03Very pleased with those.
0:48:03 > 0:48:06I don't understand why these cakes sink. I have no idea.
0:48:06 > 0:48:09In business, if you follow the process, you end up with the sale.
0:48:09 > 0:48:11Here you follow the process
0:48:11 > 0:48:15and you end up with a cake that's sinking. Now, I'm worried.
0:48:17 > 0:48:20This is your final countdown, bakers. You've got ten minutes.
0:48:20 > 0:48:23Ten minutes left on that little old clock.
0:48:32 > 0:48:36That's the first of my fillings, which is chocolate.
0:48:36 > 0:48:39Coming up is layer two.
0:48:39 > 0:48:43And this has a coffee butter icing.
0:48:43 > 0:48:45I'm happy with the my icing.
0:48:45 > 0:48:49I wanted it to be a light pink, instead of a bright pink. I'm very happy with that.
0:48:53 > 0:48:56Do you know what? I'm really thrilled.
0:48:56 > 0:48:58It's never come out looking as good as this!
0:49:22 > 0:49:26I want it to look pretty on the outside and then to be killer on the inside.
0:49:26 > 0:49:30I'm going to decorate this cake with roses on the side.
0:49:30 > 0:49:32I'm done. With time to spare!
0:49:35 > 0:49:41Four, three, two, one and that's the cut off point. Time up.
0:49:41 > 0:49:45Bakers, move away from your layer cakes, please. Time is very much up.
0:49:45 > 0:49:47- Yay!- Woo-hoo!
0:49:49 > 0:49:52'For three of these bakers,
0:49:52 > 0:49:55'this is the last time they will face Paul and Mary.
0:49:58 > 0:50:02'Only one of them can secure an all-important place in the final.'
0:50:06 > 0:50:09Gus, you first, my love.
0:50:17 > 0:50:21- Wowzers!- That's a very even bake you've got there.
0:50:28 > 0:50:32The actual cake is very good, very moist.
0:50:32 > 0:50:35- I really like it, Gus. - Oh, thank you!
0:50:35 > 0:50:39You've got a nice balance of flavour with the ginger and fruit,
0:50:39 > 0:50:44buttercream works, a little tartness coming through. I'd have another piece! It's very good.
0:50:44 > 0:50:47That's made my day.
0:50:54 > 0:50:56It came together in the end, didn't it?
0:50:56 > 0:51:01The butter icing isn't thick because I'm not a fan of butter icing.
0:51:01 > 0:51:03Big thick lumps of it.
0:51:09 > 0:51:12It might just be a touch heavy.
0:51:12 > 0:51:16I wouldn't say it was so much heavy. It's a little dry.
0:51:16 > 0:51:20The ginger is delicious. It's over baked, essentially.
0:51:20 > 0:51:24You can tell by the colour. I wouldn't have put the layers in.
0:51:24 > 0:51:29- I don't think the cranberry topping works.- Other than that, it it's fine.- It's a great flavour.
0:51:36 > 0:51:38The overall appearance is great.
0:51:38 > 0:51:42I like the ribbon. It's very clever.
0:51:42 > 0:51:45It does look a cake for a special occasion.
0:51:46 > 0:51:51You've been generous with the filling. You need to be when each layer is well risen.
0:52:02 > 0:52:06That caramel has come through the cream very well.
0:52:06 > 0:52:08It is a difficult thing to achieve,
0:52:08 > 0:52:12to get the caramel liquid enough to go into the cream.
0:52:12 > 0:52:17The cake itself is moist, it's good, it's a good chocolate cake.
0:52:17 > 0:52:20The strawberries work with the chocolate.
0:52:20 > 0:52:24My question is does the caramel work with the strawberries and the chocolate?
0:52:24 > 0:52:31- I'm not sure whether it does. But that's a well baked and well structured cake.- Thank you.
0:52:39 > 0:52:42It's a very light, delicate colour, which is nice.
0:52:42 > 0:52:44You've got a slightly lopsided cake.
0:52:44 > 0:52:48That's down to the buttercream and the sponge.
0:52:48 > 0:52:52It looks lovely and moist. That's a very good bake.
0:52:52 > 0:52:55Just the right amount of icing to cake.
0:53:00 > 0:53:03The rose flavour is delicately coming through.
0:53:03 > 0:53:06I think the cake's delicious.
0:53:06 > 0:53:11It works, the rosewater, the cream, but I also think it needs something like raspberry,
0:53:11 > 0:53:14something tart, just to break through that rosewater and sponge
0:53:14 > 0:53:18- because you've got a great bake there. Well done.- Thank you.
0:53:22 > 0:53:26Overall, a good bake, good icing. I'm happy.
0:53:26 > 0:53:30I think I'm possible the loser today. However, I've done my best.
0:53:30 > 0:53:33I really have done my best.
0:53:33 > 0:53:37Paul actually said he'd have another slice! It can't get much better.
0:53:37 > 0:53:41That makes me feel like I'm a winner already.
0:53:41 > 0:53:45Really pleased with what I managed to achieve today.
0:53:45 > 0:53:50But I'm not thinking, "Oof, that's in the bag!"
0:53:50 > 0:53:54'Paul and Mary will now look back over all three bakes
0:53:54 > 0:53:58'and decide on just one winning baker to put through to the final.'
0:53:58 > 0:54:04There has been a massive improvement between what we're seeing today and what we had yesterday.
0:54:04 > 0:54:10- These are all edible. So who stood out for you, Paul? - I felt Gus's was pretty good.
0:54:10 > 0:54:13The bake was good. It was moist, there was ginger.
0:54:13 > 0:54:16The way the cream was topped, it looks great.
0:54:16 > 0:54:21- He had a slightly disastrous day yesterday.- Yes, it's his patchwork that essentially let him down.
0:54:21 > 0:54:26- I didn't like the flavours.- Let's move on to Arlene's showstopper.
0:54:26 > 0:54:30I was surprised. It looked really exciting.
0:54:30 > 0:54:35But when you cut into it, oh dear. It was more a biscuit than a cake.
0:54:35 > 0:54:39That bottom layer really should come with a health warning!
0:54:39 > 0:54:41You can hardly get your teeth through it.
0:54:41 > 0:54:46The overall taste of the ginger sponge was excellent.
0:54:46 > 0:54:50- And Fi's showstopper.- I thought the chocolate sponge was lovely.
0:54:50 > 0:54:53The strawberries worked well with the chocolate.
0:54:53 > 0:54:58It's a nice tasting sponge. My question is whether that caramel could have been stronger.
0:54:58 > 0:55:01That would have made a good cake fantastic.
0:55:01 > 0:55:03What did you feel about Saira's cake?
0:55:03 > 0:55:07Saira's cake was a very good Victoria sandwich.
0:55:07 > 0:55:10It was very well baked, lovely texture.
0:55:10 > 0:55:13Rose cream just in the right proportion,
0:55:13 > 0:55:16but what it lacked was a finish.
0:55:16 > 0:55:19It didn't seem to me a show stopper.
0:55:19 > 0:55:22I talked about her onion thing - you need more finesse to finish it
0:55:22 > 0:55:25and exactly the same thing happened today.
0:55:25 > 0:55:31I'm going to leave it with you to decide who you think is going through to the final.
0:55:31 > 0:55:34Good luck.
0:55:50 > 0:55:57Bakers, it's been a very eventful 48 hours in your company.
0:55:59 > 0:56:03You've all worked incredibly hard for this special
0:56:03 > 0:56:07Great Sport Relief Bake Off, so thank you very much for that.
0:56:07 > 0:56:12As you all know, there is only one little space in that final.
0:56:12 > 0:56:13So bakers,
0:56:13 > 0:56:18our winning baker, coming with us into the final
0:56:18 > 0:56:20of the Great Sport Relief Bake Off is...
0:56:28 > 0:56:30- ..Fi.- Yes!
0:56:34 > 0:56:38Brilliant! Well done! Well done!
0:56:38 > 0:56:39It's brilliant!
0:56:41 > 0:56:47I am really delighted, but I am also quite shocked. I am quite shocked.
0:56:47 > 0:56:51And erm... I feel a bit overwhelmed.
0:56:51 > 0:56:55And I know it's only a cake and a flan and we can't mention
0:56:55 > 0:56:58the banana loaf, but I do feel a bit overwhelmed by it.
0:56:58 > 0:57:01I've had a wonderful two days.
0:57:01 > 0:57:05I didn't expect to win and I'm going home,
0:57:05 > 0:57:11not to say goodbye to baking, but to say hello baking, here I come!
0:57:11 > 0:57:15I feel a little bit gutted.
0:57:15 > 0:57:20But I've had a fantastic time and I would do it all over again.
0:57:20 > 0:57:22I didn't deserve to win.
0:57:22 > 0:57:24Not in any shape or form, but in a way,
0:57:24 > 0:57:29I am sad to be going home cos I've enjoyed the experience so much.
0:57:29 > 0:57:35I think tonight, I'll go home and lie down with a copy of Mary Berry's book attached to my face
0:57:35 > 0:57:38and hopefully, all that information will flood into me.
0:57:38 > 0:57:41I've got to work really hard now.
0:57:42 > 0:57:45'Next time, it's heat three
0:57:45 > 0:57:48'and four new Sport Relief bakers cook up a storm.'
0:57:48 > 0:57:52- That looks like a pair of underpants.- At this stage, you've got to take risks.
0:57:52 > 0:57:57'Tackling Mary Berry's technical challenge, her classic coffee and walnut cake.'
0:57:57 > 0:58:01This is so far out of my comfort zone, it's not true.
0:58:01 > 0:58:05'And creating 24 show stopping miniature sweet tarts.'
0:58:05 > 0:58:07No soggy bottoms here.
0:58:07 > 0:58:10- 'Whose baking is about to crumble?'- Oh, dear.
0:58:10 > 0:58:13'And who will rise above the rest?'
0:58:13 > 0:58:18..Baker joining us in the Great Sport Relief Bake Off final is...'
0:58:20 > 0:58:24Feeling inspired to bake to raise money for Sport Relief,
0:58:24 > 0:58:29got to the website to find out how you can do your bit to help.
0:58:34 > 0:58:37Subtitles by Red Bee Media Ltd
0:58:37 > 0:58:41E-mail us at subtitling@bbc.co.uk