Support Help for Heroes by signing up for the Colossal Cake Sale

Calling all cake fans, Help for Heroes’ annual Colossal Cake Sale is upon us again.

This year the Colossal Cake sale is supported by celebrity chef James Tanner and talk show host Lorraine Kelly. This wonderful collaboration between Eggs for Soldiers and Help for Heroes is now in its second year and will be setting alight our taste buds.

The cake sale which runs until 5 May is a major fundraising event and is completely dependent on community involvement to help make it a success.

Help for Heroes is calling on all baking enthusiasts and cake lovers, to grab some flour, stock up on eggs and sign up. Bake with your kids, neighbours or work colleagues and ice, sugar or drizzle your cakes.

Every cake sale organiser will receive a free fundraiser pack with a roll of price stickers, bunting and balloons. With every pack of Eggs for Soldiers sold 15p is contributed to Help for Heroes.

The charity provides support to members of the armed forces who have been wounded, injured or become sick in the line of duty. Another way to help raise money is to get extra merchandise for selling on the day, which is available to order from the website.

Last year’s event raised over £164,000 from 700 cake sales and this year it is hoped that there will be even more cake sales and donations. Let’s make it colossal!

Get started with the recipe below created by celebrity chef James Tanner:

Rich Chocolate and Almond Cake

Serves 4–6

Ingredients:

250g dark chocolate (minimum 70% cocoa solids)                                           
250g unsalted butter, cut into small pieces, plus extra for greasing                                        
6 Eggs for Soldiers eggs, separated                      
125g caster sugar                                            
60g ground almonds

Method:

Preheat the oven to 190°C/350°F/gas mark 5.

Lightly grease a 23-cm spring form cake tin.

Melt the chocolate and butter together in a heatproof bowl placed over a saucepan of gently simmering water. Stir until combined then leave to cool.

Whisk the egg yolks with the sugar until light and fluffy. Gradually pour in the melted chocolate, stirring constantly. Using a large spoon, fold in the ground almonds.

Put the egg whites into a clean dry bowl and whisk until they form stiff peaks. Using a large metal spoon, fold the egg whites into the chocolate mixture until they are just combined.

Pour the mixture into the prepared tin and bake for 35 minutes.

The cake will be very moist in the middle but resist cooking it for longer. Remove the cake from the oven and leave to cool completely in the tin.

Click here to register for the Colossal Cake Sale and for more information about Help for Heroes.