The basic recipes
My Nan’s sponge cake Makes 1
* 150g plain flour * 1 teaspoon baking powder
* 6 eggs
* 165g caster sugar * 1 teaspoon vanilla extract
* 75g unsalted butter, melted
Preheat the oven to 160°C/gas mark 3. Lightly grease 2 x 20cm round cake tins and line with non-stick baking paper. Sift the flour and baking powder together 3 times and set aside. Put the eggs, sugar and vanilla in the bowl of an electric mixer and whisk on a high speed for 12-15 minutes or until pale, thick and tripled in volume. Sift half the flour mixture into the egg mixture and, using a large metal spoon, gently fold to combine*. Repeat with the remaining flour mixture. Add the butter and gently fold to combine. Divide the mixture between the prepared tins and gently smooth the tops, using a palette knife**. Bake for 20-25 minutes or until the cakes are springy to the touch and come away from the sides of the tins. Turn out on to wire racks covered with clean tea towels and allow to cool completely.
*Use a large metal spoon to combine the flour and egg mixtures, with a gentle cutting, lifting and folding action. **Be gentle when smoothing the tops of the cakes, to keep the mixture light and airy. Tip By covering the cooling racks with tea towels (or non-stick baking paper), you’ll prevent the wire from imprinting grid marks on the cakes.
Molten choc-chunk brownies Makes 16
* 150g plain flour * 75g cocoa
* 130g brown sugar * 290g caster sugar * 175g unsalted butter, melted and cooled * 1 teaspoon vanilla extract
* 3 eggs
* 125g dark chocolate, chopped
Put the flour, cocoa, both the sugars, butter, vanilla and eggs in a large bowl and mix until smooth. Add the chocolate and stir to combine. Preheat the oven to 160°C/gas mark 3. Lightly grease a 20cm square tin and line with non-stick baking paper. Spread the mixture into the tin. Bake for 50 minutes-1 hour or until the brownie is set*. Allow to cool in the tin for 5 minutes before slicing into squares and serving warm, or allow to cool completely in the tin.
*The brownie is ready when the top feels set to the touch. Tip If you’re not serving the brownie warm, let it cool in the tin, then turn out and slice into squares. It will continue to set in the tin, but stay soft and fudgy in the centre. Tip The two types of sugar in these brownies work their magic in different ways. Caster sugar lends sweetness and helps create a smooth and crispy top. Brown sugar adds to the rich, moist centre. Tip Brownies will keep in an airtight container for up to 1 week.
chewy chocolate chip cookies Makes 22
* 200g cold unsalted butter, chopped * 175g brown sugar * 165g granulated white sugar * 1 teaspoon vanilla extract * 2 tablespoons milk * 1 egg
* 300g plain flour * ¼ teaspoon baking powder * ¼ teaspoon bicarbonate of soda * ¼ teaspoon table salt * 300g dark chocolate, chopped
Preheat the oven to 180°C/gas mark 4. Place the butter and both the sugars in the bowl of an electric mixer and beat on a low speed until just combined. Increase the speed to medium and beat for 8 minutes or until pale and creamy, scraping down the sides of the bowl. Add the vanilla, milk and egg and beat for 2 minutes or until light and fluffy. Sift in the flour, baking powder, bicarbonate of soda and salt and beat until combined. Add the chocolate and stir to combine. Roll heaped tablespoons of the mixture into balls and place on lightly greased baking trays lined with non-stick baking paper*. Bake for 12–14 minutes or until golden brown**. Allow to cool on the trays for 5 minutes before transferring on to wire racks to cool.
*Leave 2-3cm between each ball of cookie dough to allow for spreading in the oven. **The cookies should be golden around the edges with even colouring on the base when they’re ready. Tip If you’re baking more than one tray of cookies at a time, swap their shelf positions halfway through the cooking time to ensure even colouring.
No-fail Meringue Mixture Makes 1
* 225ml egg white (approx 6 eggs)*
* 330g caster sugar * 1 tablespoon cornflour *1 ½ teaspoons white vinegar
Put the egg white in the bowl of an electric mixer and whisk on a high speed until soft peaks form. Add the sugar, 1 tablespoon at a time, whisking until each addition has dissolved before adding more**. Once all the sugar has been added, scrape down the sides of the bowl and whisk for a further 10-15 minutes or until the mixture is thick and glossy***. Put the cornflour and vinegar in a small bowl and mix until smooth. Add the cornflour mixture to the egg white mixture and whisk for 30 seconds or until well combined.
*Making meringue is a science. Be sure to measure your ingredients carefully, including the egg whites, as egg sizes do vary. Fresh, room temperature eggs work best – when whisked, they’ll become fluffy and voluminous, plus they’re more stable during baking. **Be patient when gradually adding the sugar to the egg white. Each tablespoon of sugar should be dissolved before the next is added. ***Take care not to over-whisk the meringue mixture – it’s ready when it’s thick, glossy and smooth and there are no more sugar granules. You can check this by rubbing a little mixture between your thumb and forefinger.
Tip It’s best to avoid making meringue on humid days. Excess humidity can cause meringue to sink during or after baking.
creamy caramel Makes 875ml
* 375ml single cream * 180g unsalted butter * 660g caster sugar * 250ml water
Put the cream and butter into a small saucepan over a medium heat and bring to the boil. Remove from the heat and set aside. Put the sugar and water in a medium saucepan over a high heat and cook, stirring with a metal spoon until combined. Bring to the boil and cook without stirring, until the temperature reaches 180°C on a sugar thermometer and the mixture is golden in colour*. Remove from the heat and, working quickly, add the butter mixture in a thin steady stream, stirring to combine. Return the pan to a low heat and cook, stirring, for 5 minutes or until the caramel has thickened slightly. Pour into a bowl and allow to cool to room temperature.
*For a richer caramel with a subtle burnt flavour, let the sugar and water cook until it’s a little deeper in colour, or reaches 185°C on a sugar thermometer. Tip It’s worth investing in a sugar thermometer. They take the guesswork out of heating creams and sugar syrups.