- [Mike] We are Sorted, a group of mates who have your back when it comes to all things food. From cooking battles, to gadget reviews...
- Ben, it's not worth it! - [Mike] ... and cookbook challenges, to a midweek meal Packs app. - [Jamie] Crack your eggs, bake. - [Mike] We uncover the tools that will help us all
cook and eat smarter. Join our community, where
everything we do starts with you. - Hey, today, we're going
to put two of our normals, Jamie and Barry, head to head in a battle to recreate a dish that you
guys have requested so much. It's sweet, we've picked
one up from a bakery nearby. All you have to do is recreate it, and we have given you the most simple set of
instructions to follow. - Now, the recipes we have
given you are quite vague, but we thought we'd put
your skills to the test. So would you like to lift the cloche and see what you're making? - Put it back. Put it back. What was that? - [James] That is a Swedish Princess cake. - Right, sorry... sorry, (sputters) what!? People have-- that's the most requested dish? - Yeah, nothing to do with us. - [Barry] Wait a minute,
it's kind of like, it looks a bit Bakewell tart-y, but then, you've put some sort
of curd or a custard and... Sorry, is that a cake on top of a cake? - How is that so light? - That is beautiful. - There are going to be
two very disappointed Swedish Princesses later. - Okay, it's pretty hot in here today, so I wouldn't hang about. We've given you all the
ingredients weighed out and we've given you a very basic recipe. It's on your boards. Off you go! - I'm thinking if I leave now, what's the worst that could happen? - First step here is to make a creme pat. Or I should say,, the step before that is to remember how to make creme pat,
then try and make it. I'm going to separate my eggs first, and then I'll work the rest out. - A couple of weeks ago, you made creme pat for mille feuille, and you did it completely wrong. - I know, I know, I know, I know. - So remember what you did wrong and learn from your mistakes. - [Barry] Last time I forgot the eggs. This time, I'm starting with eggs. I've just forgotten everything else. Why can I not access the part of my brain that happened last week? I've been standing here
for about two minutes, holding this jug, thinking, "do I pour this into this
pot full of cornflour?" And now you're pointing a camera
at me, I've got no choice. - There's many things I would have done, but that wasn't one of them. I think I'm overthinking this. I put my sugar into my separated eggs because that's a thing. It may not be the thing,
but it is a thing. I've put this white powder
into my eggs and sugar mix. This is corn flour, right? So what if now, I put that into a pan, and
slowly start heating it? Whoo...No, I would've done that. - Just amazes me. - Literally don't know. Little bit of vanilla. - The way to make creme pat
is to heat up your milk, infuse with vanilla, and then
pour over your custard base, and your custard base is egg yolks, sugar, and in the case of creme pat, corn flour to stabilise it.
- The corn flour in the eggs, not in the milk. Okay. - Hot milk onto egg yolk mixture, whisk, back into the pan, cook until it's cooked out and thickened. - So I feel like I did everything right, it's the way I take it. Apart from the fact that I put
the corn flour into the milk, rather than into the eggs. I've now put the starchy milk
into the eggs, mix it up, going back onto the heat again warm this up til it thickens a bit more, and then I'm gonna pass it. - I started heating my custard mix as Ebbers lost his patience and finally explained
how to make creme pat. At which point, it was quick
enough for me to divert and pour my custard
mix back into the bowl, and instead heat up my milk, which I'm now going to
pour into my custard mix whilst whisking. To be honest, I stopped listening. - The butter is a slight
curve ball in this recipe and is to be whisked into the
creme pat right at the end, and it sets up in the fridge to make it even more glossy and firm. - We are not getting glossy
or firm cream pat then. - I've got some spare egg whites. Now I think they are for my, I'll use those in my sponge later on to make it extra light and fluffy. In with my very sloppy butter. Right, covering it. Aww, it's bloody hot, that is. Covering it so a skin doesn't form on it, and it's going into the fridge. - And then the bit from inside the sieve that hadn't been sieved got
thrown in as well (laughs) - Well, that's a waste of
everyone's time, wasn't it? - You've both got step one out of the way! - You're seeing a man at
his very weakness right now. - Genoise sponge is from a Swiss roll, and a cake for a Swiss roll
is incredibly light and airy, so I'm gonna separate my eggs and I'm gonna whisk the
egg whites separately. - [Barry] We both could be
looking very silly right now. - Yeah, 'cause I'm sure
the Swiss roll batter didn't have any fat in it, so I'm confused by the butter. - Just put marzipan over that, mate. - Sugar's going into my egg yolks. I'm gonna whip that up
until nice and fluffy. I think I can go in with my flours now. Right, corn flour is now going in and my baking powder, going down. And then in with butter. I think. - I'm gonna whisk my
sugar into my egg yolks. - I'm gonna put some of my
egg whites in for funsies. But not all of them.. - There aren't many
food channels out there that you would watch through and see people doing it so
wrong in order to learn. I think that's something we offer. - Jamie, whatever you do,
don't do what I'm doing. It just doesn't look right or feel right. - He's been copying you
the whole time, dude. (Barry laughs)
- I'm gonna fold some flour into my eggs and sugar. - How you feeling, Baz? - All my egg white is now in, and now to try and fold this
without losing too much air. - Mine looks very different from yours, but also just as wrong. - [Barry] Are you making a dough? - I'm trying to turn my bread
dough into a cake batter by adding my egg whites slowly. - So now you're both at
roughly the same stage. A genoise sponge is
basically a Swiss roll sponge that then has melted butter
folded through at the end. But remember, a Swiss roll sponge is whole
egg whisked up with sugar until it's about three times the volume. Then you carefully fold in the flours, and then in genoise, you carefully fold in the melted butter. So you didn't need to
separate out your eggs, you just need to put loads of volume by whisking together whole egg and sugar. - [Jamie] What is that!? - [Barry] I don't know what this is. - It looks terrible. - It looks like a vomit cake. Anyway, that's going into Jamie's oven. - Cartouche lad. That is a smooth cake batter, so I'm gonna pop this into my oven, 180°C for 20 minutes and then check it. - This is my only hope now. This is what I've got to save this dish. This is going to be the
best rose I have ever made. Red dye into the middle,
then mix it through. - I'm gonna start with my leaves because I'm putting my rose off. There's more colour on my gloves than there is on this fondant. - So we've given you the
sugar paste already done. All we need to do is
colour it and shape it. Barry's found his stride now. He's kind of just like, cracking on. He thinks he knows what he's doing here. - Barry's doing a fantastic job, isn't he? It's all Barry at the moment. - For the first time ever, I have a confidence in this field to go, "screw you and screw you too." - I've done some leaves. I've got some red, I'm
gonna make some roses. My timer's just gone off,
my cake has had 20 minutes. Not done yet. - [Ben] You've got about an hour
and 15 minutes remaining. - [Jamie] Oh my goodness,
this is so floppy. - Next up, marzipan. In front of you, you've got everything you need. Ground almonds, icing sugar, sugar, eggs, and almond extract. - One, two, three. Next step. One, two, three. - It's almost like a ballet, isn't it? So many ballets were
written about princesses. - Together, we have added our almonds, our sugar, and then our icing sugar. - Almond extract. - No, it is super easy. Whole eggs beaten into icing sugar, ground almonds and sugar
with almond extract. As long as you've got the
weights and measurements correct, the rest will happen. - Hmm... this feels wrong. - It's going quite green. (driving electronic beat) - Okay, most of the stuff you've
made is now cooled or rested. We're gonna give you
30 minutes to construct and do those finishing touches. Off you go. Oh J, have a look at where you're going. - You are standing on the sidelines, giving us crap for something that you've not done yourselves. - Oh, how close, how far do I go? - We have stiff peaks. Are they stiff enough?
- They look good, yeah. If you'd cut that into
three instead of two, like you're supposed
to, whoao, you'd be on a roll. - I have cut it into three. - That's trim, that's not a slice. - You want me to do that in half again?! - You could go half again, yeah, for sure. (Barry snickers)
- Aaaah! - I think you'd end up with
a better finished product if it was half that thickness again. - I think the video would end up the better, finished product. - Whether you can do it or not. - I could just make do with what I've got. - Stick to your guns. - Now, in theory, the genoise is you get a lot of height and it's a really soft sponge. You've got more sponge to work with in order to cut it into three. - I think I have cream and not butter, but at this point, who cares? - 25 minutes remaining. - It's construction o'clock, ergh. So, I'm going to just
follow these instructions. Cake, jam, cake, custard, mound of cream, cake, cream, chill. - I'm focusing, please don't talk to me. - 15 minutes remaining. Barry, you've spent five
minutes slicing one layer off. - As far as creme pats go, that's quite patty, isn't it? (laughs) - Remember to leave yourself
time to roll out your marzipan. (Jamie and Barry shouting) - I've sliced my cake as thin as possible, but I have got three layers. - Eight minutes.
- [Barry] Jamie, what am I doing? How the (beep) do I shape that into a dome without losing all of this height? What is this!? - I honestly couldn't be more
glad that I'm not making this. - I've made Ireland. (laughs) - This is going to be
tough to lift onto a cake, but if it's thin enough, it should just drape over. Three minutes! (Barry chuckling ruefully) - Ahhh!
(Jamie buzzes lips) - I need a hand, Jamie! - [Jamie] I have my own problems Barry. - [Ben] Last 90 seconds.
- [Barry] Don't (beep) me. It all went wrong, so I'm
now just embracing it. - You can stop whenever you like. - I'm terrible at this bit, so I'm just going with the flow. - Last 10 seconds. Five, four, three, two, one. (James claps)
Step away from the cakes boys. - (chuckles ruefully) Oh my god. - Should we get them into the sexies? (midtempo electro-synth music) (click)
(bell dings) (crowd cheers and claps)
What do you think James? - Uh... wow. - [Jamie] Well...
- [Barry] Yeah, I'll give you that.
- Yeah, wow. That's a great word. - I don't often say it, but
I think I prefer this one. - I like the shape of
this one and the rose, but I like the colour
of the leaves on that. - I'm gonna take a slice out of each and put them side by side
and then we'll taste them. (Barry and Jamie oohing) - [Barry] Oh, it worked! - What?!
(boys laughing) - Usually, the most tense cutting moment I've ever been a part of was the, up to this point
was with the beef wellington. This tops it. Oh God!
(Barry and Jamie gasp) - Oh, poor cutting teckers Ebbers. He's missed a bit of sponge in there. - It looks brilliant! - [James] You can see
the custard in that one. Mine's dribbled over the edge a little bit.
- [James] Interesting. - I have to be honest boys. They have got the wobble that
I expect from a Princess cake. - That layer of custard is calling to me, but this is just... so impressive. There was a point where I honestly thought this might be the first
time we don't have anything. - [Jamie] Yeah.
- Right. Both try this one first?
- Okay. - Whose is this? This is Barry's. (cool synth music) It's the combination of
raspberry and almond, that homemade marzipan is excellent. Heavy on the jam. It's almost Bakewell-y, but what I'm most impressed with is the thinness of the
sponge layers, the genoise, the layers and the formation. - It's really close. - If I was picking holes, I'd say I'd want twice as much custard to match the thickness of jam. - Yeah, I'm not really getting the custard unless it's just a bit of a
background, kind of enhancement. But that's why I want to try Jamie's now, because I wanna see the difference. I'm glad that you can
still see the line of jam. I thought you'd been
uncharacteristically stingy. - You made that perfectly clear, yes. - Much more on the vanilla. - It's very different. - And not enough jam. - Ooh... yeah, I think you're right. The main difference I find is that Jamie's is a lot more like a sponge cake, whereas Barry's has a
lot more cream to sponge in terms of ratio, and I feel like that's
closer to the original cake that we tried.
- Yup. - You can't do that with mine. (chuckles) - The thinness that sponge is better. The thickness of that custard is better. - I don't know how, but
they're both delicious. - They might not be
Swedish Princess cakes. - Who cares?
- And they're not perfect, but what they are, are excellent. But I think what you
both just demonstrated, despite missing a lot of technical knowhow in the traditional way, you've still ended up with
something that's worked. - Have you... - We have conferred. James?
- We don't agree 100%, but for me, has to be Barry's. - And whilst I 100% agree on the structure and the layers, I actually
preferred the flavour of that, and I think it's the
creme pat and the vanilla. And maybe this is unfair, but I think the decoration was better because of where I expected you to be, as in you exceeded expectations, - Handicapped?
- whereas that is kind of, yeah, with a handicap involved, I think Jamie's was best. (laughter) - So it's a draw? - So it's not up to us, it's a draw. We can't decide, which
means it's over to you guys. Comment down below. Who do you think, today,
made the best Princess cake? - Usually, I'd say, sitting on the fence, we can't do that, but I'm with you. - Both delicious.
- You were in it together. - [Mike] We've also built the Sorted Club, where you can get tonnes of foodie inspo using the Packs midweek meal app, discover and share
restaurant recommendations using the Eat app, listen and contribute to
our Feast Your Ears podcast, and send us ideas for new
cookbooks you'll receive throughout the year. Check it all out by
heading to sorted.club. And now a blooper. - How is this sounding in your ears? Is it better or worse than Ebbers eating?
