Cardiovascular research associate Syabira Yusoff has reached the final of The Great British Bake Off.
Over the past eight weeks, Syabira has showcased her inventive flavours, sunny personality, and unique designs. In the semi-final, Syabira drew on her science background to construct a towering DNA-inspired structure which would make King's alum Rosalind Franklin, who took Photo 51, proud.
She said: "In the beginning I was happy just to be on the show, but I've improved so much and learned so much as a baker. The survival instinct kicked in and I pushed myself harder."
Syabira is a relative newcomer to baking. Two years ago, she watched an episode of The Great British Bake Off and decided to apply. That year, she broadened her repertoire to include bread and pies, as well as perfecting her unusual flavour combinations.
She said: "I found out I was going to be on Bake Off in the lab, so even though I was thrilled I couldn't scream. It was so surreal. My colleagues weren't surprised when they found out I was on Bake Off. They said they knew I could make it. They're my guinea pigs, and I always bringing in cakes and biscuits with random flavours for them."
I've been recognised on the street and in the department. Everyone is very positive, supportive, and kind. I couldn't ask for more!"– Syabira Yusoff
Syabira has provided an exclusive recipe for red velvet sandwich cookies. Syabira's special bake will be available on across campus, in King's Food cafés and canteens, from 21st November.
Red velvet sandwich cookie
Shortbread cookies (12 -16 cookies)
150 g castor sugar
275 g unsalted butter (room temperature)
250 g plain flour
100 g cocoa powder
150 g corn flour
½ tsp red food colouring
- In a bowl, with a spatula or spoon, combine sugar and butter, mix until creamy.
- Add the rest of the dry ingredients, mix to combine. Keep the mixture in the fridge while making the ganache.
- After 15 minutes, take it out of the fridge and roll about 0.5 cm thickness, using a round with 5-7 cm diameter.
- Arrange on a baking paper on the tray. Pop in the freezer for 15 minutes.
- Bake in the oven at 170 C, bake for 5 – 10 minutes or until light golden brown at the bottom.
Cream cheese frosting
200 g white chocolate
30 g buttermilk
140 g cream cheese
40 g icing sugar
- In a microwave, heat up buttermilk in a bowl on high power for 30 seconds.
- Pour the milk over the white chocolate, stir, and put in a microwave for 10 seconds more.
- Stir until all the chocolate is melted and keep in the fridge.
- In a separate bowl, whisk the cream cheese until smooth, add icing sugar and mix for a further 2 minutes.
- Take out the ganache which should be cool to touch.
- Add 1/3 of the cream cheese in the ganache, mix until combined, repeat until all the cream cheese is used. Cover the bowl with cling film.
- Keep in the fridge to thicken as it cools.
Assembly:
- Add 1 tsp ganache on a cookie, then sandwich with another shortbread.
- Ready to serve!
