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3. Mix together the plain (all-purpose) flour and baking powder, sift and add to margarine or butter and egg mixture in two stages, briefly stirring with a mixer at the medium setting. Spread the cake mixture on the greased and floured baking sheet or roasting tray and smooth the surface flat.
4. Place a strip of aluminium foil along the open end of the baking sheet to form an edge and put the baking sheet in the oven.
Top/bottom heat: about 180 °C/350 °F (preheated),
Fan oven: about 160 °C/325 °F (preheated), Gas mark 4 (preheated),
Baking time: about 25 minutes.
5. For the icing, sift the icing sugar and stir in enough lemon juice to obtain a smooth, thick mixture. Put the baking sheet or roasting tray on a rack and coat the cake – while still hot – with the icing (the hotter the cake, the more the icing will penetrate the cake). Leave the cake to cool on the baking sheet or roasting tray, placed on a rack.
Variation: To make orange cake, use orange zest instead of lemon zest.
ADVICE
All-in-one cake mixture
All-in-one cake mixture is made with the same ingredients as the previous cake mixture. The only difference is that all the ingredients are stirred together at the same time and not one after the other. That is why this cake mixture has a solider texture than the previous cake mixture, but it is very good when the ingredients are all quite light.
To prepare, bake and store all-in-one cake mixtures and cakes, follow the instructions on cake mixtures in the advice
Adding the ingredients
Mix together the plain (all-purpose) flour and baking powder, sift into a mixing bowl, add the other ingredients such as sugar, vanilla sugar, spices or other flavourings, eggs, softened butter or margarine and possibly liquid. Stir briefly with a mixer, first at the lowest setting, then for 2 minutes at the highest setting, to obtain a smooth mixture.
Basic recipe for 1 springform tin
For a springform tin (diameter 26 cm/10 in):
some fat
For the all-in-one cake mixture:
100 g/31⁄2 oz (1 cup) plain (all-purpose) flour
2 level teaspoons baking powder
for a dark mixture: 2 teaspoons cocoa powder in addition
100 g/31⁄2 oz (1⁄2 cup) sugar
100 g/31⁄2 oz (3⁄8 cup) soft butter or margarine
3 medium eggs
1. Preheat the oven. Grease the base of the springform tin.
2. To make the cake mixture, mix together the flour and baking powder, sift into a mixing bowl, add the other ingredients. Stir briefly with a mixer, first at the lowest setting, then for 2 minutes at the highest setting, to obtain a smooth consistency.
3. Spoon the cake mixture into the prepared springform tin and smooth the surface flat. Put the tin on a shelf in the oven.
Top/bottom heat: about 180 °C/350 °F (preheated),
Fan oven: about 160 °C/325 °F (preheated), Gas mark 4 (preheated),
Baking time: about 20 minutes.
4. Loosen the cake from the ring of the tin and remove the ring. Then slide the cake off the base of the springform tin and place on a rack to cool down.
Tip: Garnish to taste, for instance with 500 g/18 oz of fruit of the season such as strawberries or peaches. Make a glaze with arrowroot, pour over the fruit and leave to set.
ALL-IN-ONE CAKE MIXTURE
24 | Muffins with chocolate chips
For children (12 pieces)
Preparation time: about 20 minutes
Baking time:about 25 minutes
For a muffin mould for 12 muffins:
12 paper muffin cases
For the all-in-one mixture:
100 g/31⁄2 oz plain chocolate
200 g/7 oz (2 cups) plain (all-purpose) flour
40 g/11⁄2 oz (41⁄2 tablespoons) custard powder, vanilla flavour
3 level teaspoons baking powder
150 g/5 oz (3⁄4 cup) sugar
3 drops vanilla essence in 1 tablespoon sugar
200 g/7 oz (1 cup) soft butter or margarine
3 medium eggs
100 ml/31⁄2 fl oz (1⁄2 cup) milk
Per piece:
P: 5 g, F: 19 g, C: 32 g, kJ: 1315, kcal: 314
1. Preheat the oven. Line the muffin tin with the paper muffin cases. Chop the chocolate into small pieces.
2. To make the cake mixture, mix together the flour, custard powder and baking powder, sift into a mixing bowl. Add the other ingredients and stir briefly with a mixer, first briefly at the lowest setting, then for 2 minutes at the highest setting, to obtain a smooth consistency. Stir in 2⁄3 of the chopped chocolate.
3. Spoon the mixture into the muffin cases and sprinkle the rest of the chocolate on top. Put the muffin tin on a shelf in the oven.
Top/bottom heat: about 180 °C/350 °F (preheated),
Fan oven: about 160 °C/325 °F (preheated), Gas mark 4 (preheated),
Baking time: about 25 minutes.
4. Take the muffins out of the cases and put on rack to cool down.
Tip: Instead of paper muffin cases, you can grease and flour the muffin tin and put the mixture straight into the tin.
Variation: To make multicoloured muffins, use multicoloured chocolate beans instead of plain chocolate. Chop them up coarsely and use as described in the recipe above.
ALL-IN-ONE CAKE MIXTURE
25 | Fruit tart
Quick (about 12 pieces)
Preparation time: about 25 minutes, excluding cooling time
Baking time: about 15 minutes
For a deep flan tin (diameter 28 or 30 cm/11 or 12 in) or 6 tartlet moulds (diameter 12 cm/5 in):
some fat
For the all-in-one mixture:
125 g/41⁄2 oz (11⁄4 cups) plain (all-purpose) flour
21⁄2 level teaspoons baking powder
100 g/31⁄2 oz (1⁄2 cup) sugar
3 drops vanilla essence in 1 tablespoon sugar
4 medium eggs
2 tablespoons cooking oil, e.g. sunflower oil
4 teaspoons vinegar, e.g. fruit vinegar
For the filling:
about 1 kg/21⁄4 lb fresh fruit (e.g. strawberries, oranges, bananas, grapes, kiwi fruit)
some sugar
For the glaze:
2 teaspoons arrowroot
4 teaspoons sugar
250 ml/8 fl oz (1 cup) water
Per piece:
P: 4 g, F: 5 g, C: 35 g, kJ: 865, kcal: 206
1. Preheat the oven. Grease the flan tin or tartlet moulds.
2. To make the cake mixture, mix together the flour and baking powder, sift into a mixing bowl, add the other ingredients one after the other, stir with a hand mixer, first briefly at the lowest setting, then for 2 minutes at the highest setting, to obtain a smooth consistency.
3. Put the mixture in the greased flan dish or tartlet tin, smooth the surface flat and put it on the lowest shelf in the oven.
Top/bottom heat: about 200 °C/400 °F (preheated),
Fan oven: about 180 °C/350 °F (preheated), Gas mark 6 (preheated),
Baking time: about 15 minutes.
4. After removing from the oven, put the flan case on a rack lined with baking parchment and leave to cool.
5. To make the filling, peel or wash the fruit, drain well, remove the stalks and cut in half or slices if necessary. Sprinkle the fruit with sugar and leave to stand for a short time. Arrange the fruit in the flan case or tartlet cases.
6. To make the arrowroot glaze, take 250 ml/8 fl oz (1 cup) water or fruit juice. Blend 2 teaspoons arrowroot with a little of the liquid, then stir in the rest of the liquid. Bring to the boil and simmer for 1⁄2–1 minute until it is clear. When cool, pour it over the fruit using a tablespoon. Leave the glaze to set before serving.
Tips: If you use a tin flan dish, grease and flour it first.
Instead of fresh fruit, tinned fruit to choice (drained weight about 500 g/18 oz) can be used. Drain the fruit thoroughly, reserve the juice and use to make the glaze
.
ALL-IN-ONE CAKE MIXTURE
26 | Egg liqueur cake
Good for preparing in advance (about 16 pieces)
Preparation time: about 20 minutes
Baking time: about 60 minutes
For a gugelhupf mould (diameter 22 cm/81⁄2 in):
some fat
plain (all-purpose) flour
For the all-in-one mixture:
125 g/41⁄2 oz (11⁄4 cups) plain (all-purpose) flour
125 g/41⁄2 oz (1 cup) cornflour (cornstarch)
4 level teaspoons baking powder
250 g/9 oz (13⁄4 cups) icing (confectioner’s) sugar
2 sachets vanilla sugar or 3 drops vanilla essence in 1 tablespoon sugar
250 ml/8 fl oz (1 cup) cooking oil
250 ml/8 fl oz (1 cup) egg liqueur
5 medium eggs
For dusting:
some icing (confectioner’s) sugar
Per piece:
P: 2 g, F: 18 g, C: 39 g, kJ: 1496, kcal: 357
1. Preheat the oven top and bottom. Grease and flour the gugelhupf mould.
2. To make the cake mixture, mix together the plain (all-purpose) flour, cornflour and baking powder, sift into a mixing bowl, add the other ingredients and stir with a hand mixer at the highest setting for at least 1 minute until the mixture becomes foamy. Whisk to incorporate the mixture stuck to the sides of the bowl.
3. Spoon the mixture into the gugelhupf mould and put on a shelf in the oven.
Top/bottom heat: about 180 °C/350 °F (preheated),
Fan oven: about 160 °C/325 °F (not preheated), Gas mark 4 (not preheated),
Baking time: about 60 minutes.
4. Leave the cake in the tin for about 10 minutes after taking it out of the oven, then remove from the tin and put on rack to cool down. Finally dust with icing sugar.
Variation: To make egg liqueur waffles, make the cake mixture as described above with 100 g/31⁄2 oz (3⁄4 cup) icing (confectioner’s) sugar, 2 medium eggs, 3 drops vanilla essence in 1 tablespoon sugar, 100 ml/31⁄2 fl oz (1⁄2 cup) cooking oil, 100 ml/31⁄2 fl oz (1⁄2 cup) egg liqueur, 50 g/2 oz (1⁄2 cup) plain (all-purpose) flour, 11⁄2 level teaspoons baking powder and 50 g/2 oz cornflour (cornstarch). Put 2–3 tablespoons cake mixture in a well-greased hot waffle iron. Cook the waffles until golden yellow and put on rack to cool down (without stacking) and dust with icing sugar.
ALL-IN-ONE CAKE MIXTURE
27 | Quick plum cake
Fruity – seasonal (about 12 pieces)
Preparation time: about 35 minutes
Baking time: about 50 minutes
For a springform tin (diameter 26 cm/10 in):
some fat
For the filling:
800 g/13⁄4 lb plums
For the all-in-one mixture:
125 g/41⁄2 oz (11⁄4 cup) plain (all-purpose) flour
1 level teaspoons baking powder
125 g/41⁄2 oz (5⁄8 cup) sugar
3 drops vanilla essence in 1 tablespoon sugar
grated zest of 1 untreated lemon
125 g/41⁄2 oz (5⁄8 cup) soft butter or margarine
2 medium eggs
For the crumble:
150 g/5 oz (11⁄3 cup) plain (all-purpose) flour
100 g/31⁄2 oz (1⁄2 cup) sugar
1 pinch ground cinnamon
100 g/31⁄2 oz (1⁄2 cup) soft butter
Per piece:
P: 4 g, F: 17 g, C: 42 g, kJ: 1407, kcal: 336
1. Preheat the oven at the top and bottom. Grease the base of the springform tin. For the filling, wash the plums, pat dry, remove the stones and cut lengthways from the top.
2. To make the cake mixture, mix together the flour and baking powder, sift into a mixing bowl, add the other ingredients and stir with a hand mixer, first briefly at the lowest setting, then for 2 minutes at the highest setting, to obtain a smooth consistency.
3. Spoon the mixture into the springform tin and smooth the surface flat. Arrange the plums on the mixture so that they overlap, with the hollow side upward.
4. To make the crumble, sift the plain flour in a mixing bowl, add the cinnamon, sugar and softened butter. Whisk until the crumble has the right texture. Sprinkle the crumble over the plums and put on a shelf in the oven.
Top/bottom heat: about 180 °C/350 °F (preheated),
Fan oven: about 160 °C/325 °F (not preheated), Gas mark 4 (not preheated),
Baking time: about 50 minutes.
5. Take the cake out of the springform tin and put on a rack to cool down.
Tip: This cake can also be made with apples instead of plums. Use 800 g/13⁄4 lb apples such as Elstar or Jonagold. Wash, peel and core them, then cut into slices.
ALL-IN-ONE CAKE MIXTURE
28 | Buttermilk cake
Quick (about 20 pieces)
Preparation time: about 20 minutes
Baking time: about 25 minutes
For a baking sheet (40 x 30 cm/16 x 12 in):
some fat
For the all-in-one mixture:
300 g/10 oz (3 cups) plain (all-purpose) flour
1 packet baking powder or 5 level teaspoons baking powder
300 g/10 oz (11⁄2 cups) sugar
3 drops vanilla essence in 1 tablespoon sugar
3 medium eggs
300 ml/10 fl oz (11⁄4 cups) buttermilk
For the topping:
150 g/5 oz (3⁄4 cup) butter
150 g/5 oz (3⁄4 cup) sugar
200 g/7 oz blanched chopped almonds or chopped hazelnut kernels or desiccated coconut
Per piece:
P: 5 g, F: 7 g, C: 35 g, kJ: 933, kcal: 223
1. Preheat the oven and grease the baking sheet.
2. To make the cake mixture, mix together the flour and baking powder, sift into a mixing bowl, add the other ingredients and stir with a hand mixer, first briefly at the lowest setting, then for 2 minutes at the highest setting, to obtain a smooth consistency.
3. Spread the mixture evenly on the greased baking sheet. Put in the oven and pre-bake the cake.
Top/bottom heat: about 180 °C/350 °F (preheated),
Fan oven: about 160 °C/325 °F (preheated), Gas mark 4 (preheated),
Baking time: about 10 minutes.
4. To make the topping, melt the butter and the sugar in a pan. Stir in the almonds or hazelnuts or desiccated coconut and spread this mixture on the pre-baked base. Return the cake with the topping to the oven and bake for another 15 minutes at the same temperature until done.
5. Leave the cake to cool down on the baking sheet, placed on a rack.
Tip: Cream can be used instead of buttermilk.
ALL-IN-ONE CAKE MIXTURE
29 | Raspberry and yogurt cake
For guests (about 12 pieces)
Preparation time: about 40 minutes, excluding cooling time
Baking time: about 15 minutes
For the baking sheet:
some fat
baking parchment
baking frame
For the all-in-one mixture:
125 g/41⁄2 oz (11⁄4 cups) plain (all-purpose) flour
25 g/1 oz (3 tablespoons) cornflour (cornstarch)
1 heaped teaspoon cocoa powder
3 heaped teaspoons baking powder
100 g/31⁄2 oz (1⁄2 cup) sugar
3 drops vanilla essence in 1 tablespoon sugar
60 g/2 oz (4 tablespoons) soft butter or margarine
3 medium eggs
For the topping:
10–12 sheets gelatine
1 untreated lime
1 kg/21⁄4 lb yogurt
150 g/5 oz (3⁄4 cup) sugar
3 drops vanilla essence in 1 tablespoon sugar
400 ml/14 fl oz (13⁄4 cups) chilled whipping cream
250 g/9 oz raspberries
60 g/2 oz raspberry jelly
Per piece:
P: 8 g, F: 19 g, C: 41 g, kJ: 1560, kcal: 373
1. Grease the baking sheet and line with baking parchment. Place a baking
frame (30 x 40 cm/12 x 16 in) on the baking sheet.
2. To make the cake mixture, mix together the flour and cornflour, cocoa powder and baking powder and sift into a mixing bowl, add the other ingredients and stir with a mixer, first briefly at the lowest setting, then for 2 minutes at the highest setting, to obtain a smooth consistency.
3. Spread the mixture in the baking frame on the baking sheet, smooth the surface flat and put in the oven.
Top/bottom heat: about 200 °C/400 °F (preheated),
Fan oven: about 180 °C/350 °F (preheated), Gas mark 6 (preheated),
Baking time: about 15 minutes.
4. Loosen the baking frame with a knife and remove it. Put the cake on a rack, lined with baking parchment, to cool down. Wash the baking frame. Carefully peel the baking parchment off the cake. Put the cake on a plate and enclose it again with the baking frame.
5. To make the topping, soak the gelatine following the instructions on the packet. Wash the limes in hot water and wipe dry. Grate the lime zest with a lemon zester and press the juice from the lime. Stir together the yogurt, sugar, vanilla sugar, lime zest and lime juice. Squeeze out the gelatine and dissolve. First whisk 4 tablespoons of the yogurt mixture into the dissolved gelatine, then whisk in the rest of the yogurt mixture.
6. When the yogurt and gelatine mixture begins to thicken, whip the cream, fold into the mixture and spread this mixture on the cake. Clean and prepare the raspberries and scatter over the topping. Refrigerate the cake for about 3 hours.
7. Bring the raspberry jelly to the boil in a small pan. While still hot, pour it in blobs or thin streaks over the cake and allow to set. Then carefully loosen and remove the baking frame.
Tip: Garnish the cake with lemon balm leaves if desired.
ADVICE
Shortcrust pastry
Shortcrust pastry is a type of cake mixture which is kneaded into a dough that can be rolled out. It is used for making biscuits and confectionery or lining flan dishes. It does not make crumbs and becomes friable when baked. Shortcrust pastry usually consists of plain (all-purpose) flour, sugar, fat and sometimes eggs.