TRY THIS RECIPE FOR YOUR EDIBLE POOCH

BASIC CAKE RECIPE

MAKES one sponge cake, 30cm diameter, 4cm depth. Ideal for decoration, this sponge has a firm texture that can bear the weight of fondant icing. Stores for five days refrigerated, for two days at room temperature and for two months frozen. l 150g clarified butter noisette (see below) l 1 tsp vanilla essence l 446g egg yolks (12 to 14 large egg yolks) l 350g caster sugar l 200g sifted plain flour l 58g cornflour l 120g cold water PREHEAT the oven to 180c/gas 4. To make the clarified butter, bring 250g unsalted butter to the boil and allow to simmer gently until it smells fragrantly nutty and the solids at the bottom of the pan are pale brown. Remove from the heat immediately and pass through a fine sieve. Discard the solids and add the vanilla to the clear, light brown clarified butter, then set aside, keeping it warm so that it remains liquid. Put yolks and sugar into a large bowl placed over a pan of barely boiling water, then use a hand-held electric whisk (or tabletop mixer without heat) to mix until it looks pale and foamy and triple the original volume. Mix the flour with the cornflour and set aside. Decrease the speed of mixing and add the water. Add half of the blended flours to the egg mixture, then fold in quickly and lightly. When the flour disappears, repeat with the rest of the blended flours. Pour the clarified butter into the mixture and fold in with the whisk. Make sure that this is done thoroughly before pouring the cake batter in to a prepared tin. Bake for 45 to 60 minutes until the cake is golden brown on the surface and feels springy to the touch. Leave to cool before carving.