Blog Archive

Basic Cake Recipes

Hazelnut Pastry

Makes about 500g

Hazelnut Pastry

INGREDIENTS
  • 200g plain flour
  • 40g ground roasted hazelnuts
  • 100g cold butter, cubed
  • 70g caster sugar
  • Pinch of salt
  • 1 medium egg, beaten
METHOD
  1. Heap the flour and hazelnuts on a cool work surface and make a well in the centre.
  2. Put the cubed butter, sugar and salt and mix together with your fingertips until it resembles fine breadcrumbs.
  3. Make another well into the centre, add the egg and lightly work the egg into the flour mixture until well combined and the pastry is smooth.
  4. Wrap the pastry into cling film and refrigerate until needed.

Almond Sponge

Almond Sponge

This quantity makes 1 Swiss roll or two 20cm round cakes

INGREDIENTS
  • 40g icing sugar
  • 1 egg
  • 2 egg yolks
  • 4 egg whites
  • Pinch of salt
  • 60g ground almonds
  • 45g caster sugar
  • 70g plain flour
  • 20g unsalted butter, melted
METHOD
  1. Grease and line your chosen tin or tins. Preheat the oven to 180C/160C fan.
  2. In the bowl of your stand mixer and with the whisk attached, beat 1 egg, 2 egg yolks and the icing sugar until thick and pale, and then beat in the almonds.
  3. In a separate clean bowl, beat the egg whites with the sugar and salt until stiff.
  4. Working in thirds, gently fold one third of the beaten egg whites into the egg yolk mixture.
  5. Add the remaining egg whites and sift over the flour. Gently fold everything together until incorporated.
  6. Stir one tablespoon of the batter into the warm melted butter then fold the butter mixture into the cake batter.
  7. Divide the cake batter between the prepared tin or tins and bake for 8 – 10 minutes.
  8. Turn the cakes out onto baking parchment sprinkled with sugar and leave to cool tamiflu generic.

Chocolate Sponge

Chocolate Sponge 

This quantity makes 1 Swiss roll or two 20cm round cakes

INGREDIENTS
  • 70g ground almonds
  • 70g icing sugar
  • 2 medium eggs
  • 3 medium egg whites
  • 45g caster sugar
  • 55g plain flour, sifted
  • 20g cocoa powder, sifted
  • 25g butter, melted
METHOD
  1. Grease and line your chosen tin or tins. Preheat the oven to 190C/170C fan.
  2. In a bowl, beat the eggs with the icing sugar until pale and creamy then beat in the almonds.
  3. In a separate bowl beat the egg whites with the sugar until stiff article source.
  4. Fold two thirds of the egg whites into the egg yolk mixture.
  5. Add the remaining third of the egg whites and sift over the flour, cocoa powder and baking powder. Gently fold everything together until incorporated.
  6. Stir one tablespoon of the batter into the warm melted butter then fold the butter mixture into the cake batter.  Pour the mixture into the prepared cake tin and bake for 10 – 12 minutes.
  7. Turn the cake out onto a cooling rack lined with baking parchment sprinkled with sugar.