Vanilla Cake

Ingredients:
 Plain / all purpose flour
 Eggs
 Baking powder
 Milk, full fat
 Sugar
 Oil
 Vanilla extract

Whip the eggs and sugar – Beat the eggs with sugar for a whole 7 minutes until thick and glossy, it
changes from yellow to white, and tripled in volume (just over double depth in the bowl).

Gradually add flour – Whisk together the flour, baking powder and salt. Then add into egg mixture in 3
lots, mixing for just 5 seconds on Speed 1 in between. This should make the flour just incorporated – don’t
worry if there are some bits not mixed in.

Hot melted butter in milk – use a microwave or stove to heat milk with the butter until it melts. Believe it
or not, HOT milk helps with aeration in this cake. I doubted it, so I tried with cooled melted butter in milk
and found it did not rise as well.

Mix some batter into hot milk – this serves two purposes: a) bring down the temperature of the hot milk
so it won’t “cook” the eggs (ie. tempering); and b) it lightens up the density of the hot milk (see above – it
becomes foamy) so it blends together faster when added to the rest of the whipped egg
mixture. Remember, minimal beating is key so we don’t knock out the cake-rising-bubbles we created in
Step 1.

Slowly pour milk mixture back into whipped eggs over 20 seconds on Speed 1. Scrape down sides of
bowls, then mix for 10 seconds on Speed 1 – the batter should now be smooth;

Pour into 2 cake pans lined with parchment/baking paper

{Optional} Knock out big air bubbles by dropping the cake pans on the counter 3 times. This won’t
affect the cake-rising bubbles created in Step 1. But it makes large bubbles in the batter rise to the surface
and burst.

Bake 30 minutes until golden brown and a toothpick inserted into the middle comes out clean. The cake
will have a slight dome but it flattens when it cools.

COOL upside down for level cakes (so you have neat, straight layers in a layer cake) on a cooling rack.
If you don’t mind a slight dome surface / specifically want to show the beautiful golden brown surface (eg
if making a cake dusted with icing sugar / powdered sugar, or a glaze), then cool it right side up; and

Decorate! Frost with your favourite frosting, smother with cream, fresh berries, swirl with chocolate fudge
frosting or simply dust with icing sugar and serve with a dollop of yogurt or cream!
Chocolate Bundt Cake
Ingredients

 8 ounces (2 sticks) unsalted butter, plus

more for pan

 2 ¼ cups all-purpose flour

 ¾ cup unsweetened cocoa powder

 1 teaspoon baking soda

 1 teaspoon salt

 ½ cup milk

 ½ cup sour cream (4 ounces)

 1 ½ cups sugar

 4 large eggs

 1 teaspoon pure vanilla extract

Directions
FOR THE GLAZE
 Make the cake: Preheat oven to 325 degrees. Butter a 14-cup Bundt pan. In a large bowl,
whisk together flour, cocoa, baking soda, and salt. Mix milk and sour cream in a glass
measuring cup.
 With an electric mixer on medium-high speed, beat butter and sugar until pale and fluffy, 3 to
5 minutes. Add eggs, 1 at a time, beating well after each addition; add vanilla. Reduce speed
to low; add flour mixture in 2 batches, alternating with the milk mixture and beginning and
ending with the flour; beat until just combined.
 Transfer batter to prepared pan; smooth top with an offset spatula. Bake until a cake tester
comes out clean, about 55 minutes. Transfer pan to a wire rack to cool completely.
 Make the glaze: Place chocolate in a heatproof bowl. Bring cream to a simmer in a
small saucepan; pour over chocolate. Let stand 2 minutes. Add butter, and mix
until smooth. Let stand, stirring occasionally, until slightly thickened. Pour glaze
over cake.
 Lemon-Mascarpone Crepe Cake
Ingredients

Crepes

 1 ¾ cups whole milk

 4 large eggs

 ½ stick unsalted butter, melted and cooled, plus about 3 tablespoons

for cooking crepes

 1 cup all-purpose flour

 6 tablespoons finely ground cornmeal

 1 teaspoon sugar

 ½ teaspoon salt
Directions
Lemon Curd
 Crepes: Combine all ingredients in a blender. Puree until smooth and thoroughly combined, about 1 minute.
Transfer to a bowl, cover, and refrigerate until cold, at least 2 hours and up to overnight.

 Vigorously stir batter until smooth again. Melt 1/2 teaspoon butter in a 10-inch nonstick skillet over medium heat.
Tilt skillet at a 45-degree angle, pour 1 ounce batter (slightly more than 2 tablespoons) into skillet, and immediately
swirl and shake skillet in a circular motion to evenly distribute batter in a thin film across bottom. Cook until edges
of crepe turn golden, about 45 seconds. Carefully flip crepe, and cook just until set, about 30 seconds. Transfer to a
paper-towel-lined plate. Melt another 1/2 teaspoon butter, and continue cooking crepes in the same manner, mixing
batter with a spoon or ladle between crepes and stacking cooked crepes on top of one another (you should have 20 to
22 crepes). Let crepes cool completely, about 30 minutes.

 Lemon curd: Beat together butter and sugar with a mixer on medium-high speed until light and fluffy. Reduce
speed to low, and add whole egg. When thoroughly combined, gradually add egg yolks, then lemon juice (the
mixture will appear curdled). Transfer mixture to a small saucepan, and cook, stirring constantly, over medium heat
until thick enough to coat the back of a wooden spoon, 5 to 7 minutes. Transfer to a bowl, cover surface of curd with
plastic wrap, and let cool completely in the refrigerator, about 2 hours.

 Assembly: Whisk together 1 1/4 cups cream and 3 tablespoons sugar until soft peaks form. Fold a third of the
whipped cream into lemon curd with a rubber spatula until thoroughly combined. Gently fold cream-curd mixture
into remaining whipped cream until thoroughly combined.

 For a neat presentation, make a frame on a 12-inch cake plate with 2-inch-wide strips of parchment. Place 1 crepe in
center of plate (the outer edge of plate should be covered with parchment), and spread 3 tablespoons curd mixture
evenly over crepe. Repeat layering with remaining crepes and curd mixture, ending with the last crepe.

 Whisk together remaining 1 1/4 cups cream, the mascarpone, the remaining 3 tablespoons sugar, and the vanilla
until soft peaks form. Spoon mascarpone cream on top of cake, and carefully spread across top and sides.
Refrigerate until set, about 2 hours. Let stand at room temperature 30 minutes. Just before serving, remove
parchment frame, and garnish with amaretti cookies.
 Crepe Expectations

Banana cake
Ingredients
3 very ripe medium bananas (around
225g/8oz peeled weight)

3 large free-range eggs

100g/3½oz soft light brown sugar

150ml/5fl oz sunflower or vegetable oil

Directions

 Preheat the oven to 180C/160C Fan/Gas 4 and grease and line a 900g/2lb loaf tin
with baking parchment or use a loaf tin liner.

 Peel the bananas and mash with a fork. Tip into a large mixing bowl and add the
eggs, sugar and oil. Use a fork or whisk to combine.

 Add the flour, spice and baking powder and whisk together until thoroughly
combined. Pour into the prepared tin. Bake for 40 minutes, or until the cake is well
risen and a skewer inserted into the centre comes out clean.

 Cool in the tin for 10 minutes, then turn out onto a wire rack. Serve warm or cold in
slices. Spread with butter if you like.
 MATCHA SPONGE CAKE
4 Eggs
60ml Whole milk (¼ cup)
45ml Vegetable oil (3 tbsp)
55g Cornstarch (⅓ cup 2 tbsp)
30g All purpose flour (⅓ cup)
2 tbsp Matcha powder
90g Granulated sugar (⅓ cup 2 tbsp)

MATCHA CREAM

600ml Thickened cream (2 ½ cups)

150g Granulated sugar (¾ cup)
2 tbsp Matcha powder

Directions
 Preheat the oven to 160°C fan forced

 Line the bottom of a 8-inch cake tin with parchment paper

 In a medium bowl whisk the egg yolks, milk, vegetable oil and cornstarch together

 Sift in the flour and matcha powder, and whisk until just combined

 In the bowl of a stand mixer fitted with a whisk attachment whip the egg whites
 with sugar until stiff peaks

 In three additions fold the meringue into the egg yolk mixture, being careful not to deflate the
bubbles

 Transfer the cake batter to the cake tin

 Fill a larger baking tray with 1cm of boiling water and place the cake tin in the tray

 Bake for 70 minutes, or until it springs back when touched

 Cool on a cooling rack

 Once cooled run a knife around the edge of the cake tin and invert the
pan

 Wrap in cling wrap and place in the fridge until assembly
Red Velvet Cake

Ingredients

 ½ cup shortening

 1 ½ cups white sugar

 2 eggs

 1 teaspoon vanilla extract

 1 teaspoon butter flavored extract

 3 tablespoons cocoa powder

 ½ ounce red food coloring

 2 ½ cups all-purpose flour

 1 cup buttermilk

 1 teaspoon salt

 1 teaspoon baking soda

 1 tablespoon distilled white vinegar

Directions
 3 tablespoons all-purpose flour
 Preheat an oven to 350 degrees F (175 degrees C). Grease and flour three 10 inch round
pans.

 Cream 1/2 cup of shortening, 1 1/2 cups of white sugar, eggs, 1 teaspoon of vanilla
extract, and 1 teaspoon of butter flavored extract in a large bowl. Make a paste of cocoa
and food coloring in a small bowl and add to shortening mixture. Pour in 2 1/2 cups flour
alternately with the buttermilk, mixing until just incorporated. Mix 1 teaspoon of salt,
baking soda, and vinegar in a small bowl, and while fizzing fold into the batter; mixing
just enough to evenly combine. Pour the batter into prepared pan.

 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20
to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a
wire rack.

 To make frosting: Cook 3 tablespoons of flour, 1/2 teaspoon of salt, and milk in a skillet
over low heat, stirring constantly, until thick. Let cool completely. Cream butter, 1 cup
sugar, and 1/2 cup shortening in a separate bowl. Stir in 2 teaspoons each of vanilla
extract and butter flavored extract. Then add flour mixture to bowl and cream together.
 DULCE DE LECHE
CHEESECAKE
INGREDIENTS

140 g Digestive/shortbread biscuits (5oz)

50 g Unsalted butter (⅓ cup)

CHEESECAKE

500 g Cream cheese (17.6oz), room temperature

130 g Sugar (⅔ cup)

150 g Plain greek yogurt or sour cream (½ cup 1 tsp), room temperature

140g Dulce de Leche (½ cup)

175 g Thickened/Heavy cream (¾ cup)

2 Eggs, room temperature

1 tbsp Cornstarch

1 tsp Vanilla extract

INSTRUCTIONS

 Preheat the oven to 170C/340F

 Place the cookies in the bowl of a food processor, blitz until a fine crumb

 Add melted butter and process until combined

 Transfer to an 8-inch springform tin and press the crumbs into the base with a smooth
bottomed object (I use my measuring cups)

 In a bowl beat the cream cheese and sugar together until smooth
 Add the yogurt and dulce de leche, beat until well combined
 Add the thickened cream and cornstarch, beat until smooth
 Add the eggs and vanilla extract, whisk until just combined
 Pour the batter over the base
 Smoothen out the top and place the springform tin inside a larger tin/baking dish
 Place the double tinned cake in a baking tray filled with 2cm of boiling water
 Place it all in the oven and bake for 60 minutes, then turn the heat off and leave in the
oven for 30 minutes
 Cool and refrigerate overnight, or a minimum of 4 hours
 S T R AW B E R RY R O L L
CAKE
INGREDIENTS

CAKE

25 g White sugar (I) (2tbsp)

85 g Cake flour (¾ cup)
50 g Milk (3tbsp 1tsp)
50 g Vegetable oil (¼ cup)
4 Egg yolks
4 Egg whites
60 g White sugar (II) (¼ cup 2 tsp)

VA N I L L A W H I P P E D C R E A M

150g Thickened cream (⅔ cup)

25g White sugar (2 tbsp)
1 tsp Vanilla extract

INSTRUCTIONS
 Preheat the oven to 160C/320F and line a 25 x 30 cm pan (10 x 12 inches) with baking paper
 Heat the milk in a small saucepan until steaming
 Meanwhile, in a medium sized bowl whisk the egg yolks, oil and sugar (I) together
 Slowly add the hot milk to the egg yolk mixture and whisk
 Sift the cake flour into the milk/yolk mix and whisk until combined
 In a large mixing bowl whisk the eggs and sugar (II) until stiff peaks
 Fold the meringue mixture into the yolk mixture ⅓rd at a time until just combined
 Pour into the lined cake tin and bake for 25 minutes
 Remove from the oven and invert onto a sheet of baking paper
 Remove the baking paper and replace with a clean kitchen towel
 Flip the cake so the towel is on the bottom and the baking paper is ontop
 Roll the cake from one short end to the other, place seam side down and allow to cool
completely

VA N I L L A W H I P P E D C R E A M

1. In a medium sized bowl whip the thickened/heavy cream with sugar to soft peaks
2. Add the vanilla extract and continue whipping until stiff peaks
 M AT C H A B A S Q U E C H E E S E C A K E
INGREDIENTS

16 oz (450 g) Cream cheese, room temperature

¾ cup (150 g) White sugar
2 tbsp Matcha powder
1 tbsp (7 g) Cornstarch
1 tsp Vanilla extract
3 Large eggs, room temperature
¾ cup (180 ml) Thickened/Heavy cream

INSTRUCTIONS
 Preheat the oven to 240C/ 465F and line a 6 inch / 15 cm cake tin with
baking paper
 Place the cream cheese in a large bowl and beat until smooth
 Add the sugar and mix until well combined
 Add the matcha powder, cornstarch and vanilla extract and beat until
smooth and lump-free
 Whisk in the eggs, then add the cream and whisk until smooth
 Pour into the lined cake tin and bake for 25 mins
 Open the oven door and wedge in a spoon, let the cake sit for 10 mins
 Remove the cake and place it directly in the fridge to cool overnight or
a minimum of 4 hours
 Unmould, slice and enjoy!
 Walnut Honey Cake
Ingredients
 3 ounces walnut halves (about ¾
cup)

 Unsalted butter, room temperature,

for pan

 1 ½ cups all-purpose flour, plus

more for pan

 1 cup raw honey, plus 2 to 3

tablespoons more for glaze

 1 cup unsweetened applesauce

 3 large eggs, room temperature

Directions
 Preheat oven to 350 degrees with rack in center. Spread walnut halves in a
single layer on a rimmed baking sheet. Toast in oven until fragrant, tossing
occasionally, 5 to 7 minutes. Transfer nuts to a plate; let cool. Pulse nuts in
a food processor until finely chopped, about 10 times. Set aside.

 Butter and flour an 8 1/2-inch spring-form pan; set aside. In a large bowl,
combine honey and applesauce; whisk until honey is mostly dissolved. Add
eggs, and whisk until fully combined.

 Into a medium bowl, sift together flour, baking soda, salt, and ginger. Stir
into honey mixture. Using a rubber spatula, fold in walnuts.

 Pour batter into prepared pan. Bake cake until golden brown on top and a
cake tester inserted into center comes out clean, about 55 minutes.

 Transfer pan to a wire rack; let cool until sides of cake begin to pull away
from pan, about 15 minutes. Remove cake from pan, and place on a serving
plate. While cake is still warm, use an offset spatula to gently spread
remaining honey on top as a thin glaze. Serve warm.