ONE TIN fits ALL!

ROASTED PLUM ROLL CAKE These treats from the new book by Bake Off’s very first winner Edd Kimber are all made with the same tin – yes, even this one!

This is a fun way to create a round cake from a rectangular tin. If you have two 23cm x 33cm baking tins, you can make the recipe in one go. If you only have one, divide the ingredients in half to bake each layer.

Serves 12-14

For the roasted plum purée l 6 plums, halved and stones

removed l 1½tbsp light brown sugar l 1½tbsp clear honey l Juice of ½ a lemon l Whole spices, such as a stick of cinnamon, cardamom pods, a star anise (optional)

For the cake l 6 large eggs, separated l ¼tsp cream of tartar l 160g (5¾oz) caster sugar l 80ml (3fl oz) neutral-tasting

oil (see tip across the bottom

of pages 22-23) l 100ml (3½fl oz) whole

milk l 60g (2¼oz) plain flour l 60g (2¼oz) cornflour l ½tsp fine sea salt For the plum buttercream l 3 large egg whites

(about 120ml/4fl oz) l 225g (8oz) caster sugar l ¼tsp cream of tartar l 340g (11¾oz) unsalted butter, at room temperature, diced, plus extra for greasing l 1tsp vanilla bean paste To decorate (optional) l 100g (3½oz) white chocolate,

melted and cooled l 2tsp finely chopped pistachios

Preheat the oven to 180°C/fan 160°C/gas 4. Place the plums, cutside up, in a 23cm x 33cm baking tin, then scatter with the sugar and spices, if using. Drizzle the honey and lemon juice all over. Bake for 20 minutes. Once soft, tip the plums and juices into a jug, with the spices submerged. Leave to cool, remove the spices then purée or sieve until smooth.

Wash the baking tin and lightly grease the base with butter, but ensure the sides stay clean as we want the cake to cling there. Line the base with baking parchment. Next, make the cake. Place the egg yolks in one bowl and the egg whites and cream of tartar in another. Add half of the sugar to the yolks and whisk together using

an electric mixer for 3-4 minutes, until pale and thick. Add the oil and milk and whisk briefly to combine. Add the flour, cornflour and salt, and mix to a smooth batter.

Using the electric mixer (clean the whisk first), whisk the egg whites and cream of tartar on a medium speed until foamy, then sprinkle the remaining sugar in, 1tbsp at a time, whisking until the whites hold medium peaks – the final meringue wants to be stiff but still flexible.

Add the meringue to the cake batter in three additions, gently folding until it’s streak-free. Divide the batter between the tins. Bake for 12-14 minutes, until each cake is lightly browned. Use a round-bladed knife to cut the cakes away from the sides of the tins, then invert each cake on to a sheet of parchment. Peel off the lining paper and leave to cool.

To make the buttercream, place the egg whites, sugar and cream of tartar into a large, heatproof bowl set over a pan of simmering water (ensuring the bottom of the bowl doesn’t touch the water) and whisk until the sugar has dissolved.Remove from the heat and whisk until cooled, glossy and holding stiff peaks. Gradually add the butter, mixing until it’s a thick buttercream texture, then whisk in the vanilla and 160ml of the plum purée.

To assemble the cake, trim the edges of the two sponges, then cut each in half lengthways to create four strips (approx 10cm x 30cm). Brush each with plum purée, then top with a thin layer of buttercream. Working with one strip at a time, roll up from the short side like a Swiss roll. When you get to the end of the strip, line the end with the next strip of cake to continue the roll, and so on, creating one large rolled cake. Place the cake, swirl-side facing up, on a plate then cover all over with buttercream. Chill until the buttercream is firm.

If decorating with white chocolate and pistachios, pour the melted chocolate on top of the chilled cake, teasing it toward the edge and letting it drip down the sides. Sprinkle with the pistachios. Leave for 20 minutes, then serve. Best served within 1-2 days.