National 5 Cake craft recipe book

National 5 Cake Craft

Recipe book

Name _______________________________

Class________

Contents Page 1. Victoria Sponge

Page 3

2. Sultana Cake

Page 4

3. Cherry cake

Page 5

4. Madeira Cake

Page 6

5. Chocolate Cake

Page 7

6. Lemon Cake

Page 8

7. Rich fruit cake

Page 9

8. Sachertorte

Page 10-11

9. Cupcakes

Page 12

10. Millionaires Shortbread

Page 13

11. Brides Slice

Page 14

12. Lemon Slice

Page 15

13. Peppermint slice

Page 16

14. Cake pops

Page 17

15. Macaroons

Page 18

16. Panettone

Page 19

17. Monkey bread

Page 20

18. Empire biscuits

Page 21

19. Gingerbread house

Page 22

20. Tarte Tatin

Page 23

21. Yule log

Page 24

2

Victoria Sponge

150g butter 150g caster sugar 3 eggs 150g S R flour

Oven Temperature 180°C

5ml Vanilla extract (optional) Filling: 100ml whipping cream 30ml strawberry jam

Method 1.

Preheat oven and grease and line a 2 x 10cm round tins.

2.

Cream the butter and sugar in a large bowl.

3.

Sieve in the flour and add the eggs.

4.

Add milk then mix together to form and smooth mixture.

5.

Pour the mixture in the prepared tin and place in the oven for 20 – 25, till firm to touch.

3

Sultana Cake INGREDIENTS

250 g plain flour 200 g margarine 150 g caster sugar 3-4 eggs A little milk 7.5 ml spoon baking powder A pinch of salt 275 g sultanas Grated rind of half a lemon METHOD 1. Grease and line a 18cm deep tin. Set oven to 170ËšC/ Gas No.3 2. Set the oven to the required temperature and adjust the oven shelf so that the cake tin sits one third up from the base of the oven.

3. Prepare the fruit by checking that no stalks are present in the sultanas and they are not sticking together. Wash the lemon then finely grate the rind.

4. Beat the eggs in a small bowl.

5. Sieve the flour, salt and baking powder onto a plate.

6. Cream the margarine and sugar then add the beaten egg alternately with the sieved dry ingredients to give a dropping consistency.

7. Add the fruit and lemon rind and mix well.

8. Pour the mixture into the prepared tin and place in the oven to bake for approximately 90 minutes. The cake is ready when it is lightly brown in colour and firm to the touch. The cake can be tested using a skewer which when inserted into the centre of the cake should have no mixture sticking to it when removed.

9. Allow the cake to cool in the tin, then remove the tin and allow it to cool completely on a cooling rack.

4

Cherry Cake 170g margarine 170g caster sugar 3 eggs beaten 170g Plain flour 2.5ml baking powder 180g glace cherries 80g ground almonds 45ml milk Preheat oven: 180ËšC/ Gas mark 4 Grease and line a deep 18cm cake tin Method: 1. Whisk the eggs and sugar together until the mixture is light in colour, thick and creamy.

2. Sieve the flour and the baking powder together 3. Add the egg to the creamed mixture then incorporate the flour mixture.

4. Wash, quarter and toss the cherries in the additional flour. Fold into the mixture along with ground almonds.

5. Adjust the consistency of the mixture by adding milk as required.

6. Deposit into the tin and bake on the middle shelf of the oven for approx. 1 hour 15 minutes, testing for readiness.

7. Remove the cake from the tin, allow it to cool and store appropriately.

5

Madeira Cake Oven temperature: 180 째C

125g Butter or margarine 125g Caster sugar 3 Eggs 200g Self Raising flour 1.25 ml Vanilla essence

Method

1. Cream the margarine/butter and sugar until light and creamy 2. Beat eggs in a small bowl with a fork and add gradually into mixture. Add a little flour if mixture curdles.

3. Add vanilla essence and fold in the rest of the flour.

4. Divide the mixture into 2 greased 10cm round tins 5. Bake for about 45 minutes until well risen and golden brown

6

Chocolate Cake

150g butter 150g caster sugar 3 eggs 30ml cocoa powder

Oven Temperature 180°C

15ml milk 150g S R flour

Method 1.

Preheat oven and grease and line a 2 x 10cm round tins.

2.

Cream the butter and sugar in a large bowl.

3.

Sieve in the flour, cocoa and add the eggs.

4.

Add milk then mix together to form and smooth mixture.

5.

Pour the mixture in the prepared tin and place in the oven for 20 – 25, till firm to touch.

7

Lemon Cake

150g butter 150g caster sugar 3 eggs Finely grated zest & juice of 1 lemon

Oven Temperature 180°C

150g S R flour

Method 1. Preheat oven and grease and line a 2 x 10cm round tins.

2. Cream the butter and sugar in a large bowl.

3. Sieve in the flour and add the eggs.

4. Mix together to form and smooth mixture and add in the lemon zest & juice. Mix again.

5. Pour the mixture in the prepared tin and place in the oven for 20 – 25, till firm to touch.

8

Rich Fruit Cake Ingredients 250 g plain flour 200 g margarine 200 g soft brown sugar 4 eggs 25 g ground almonds 1 x 5 ml spoon mixed spice 1 x 2.5 ml soon nutmeg A pinch of salt 1 x 15 ml spoon treacle 500 g mixed fruit 50 g cherries 25 g chopped almonds Method 1. Preheat the oven to 170 째C the required temperature.

2. Grease and line a deep cake tin. (See lining cake tin).

3. Prepare the fruit and mix in the chopped nuts and treacle.

4. Sieve the dry ingredients into a medium bowl.

5. Cut the cherries into quarters and place them in with the dry ingredients.

6. Cream the margarine and brown sugar.

7. Add the beaten egg alternately with the sieved dry ingredients and mix well.

8. Stir in the dried fruit mixture and mix well.

9. Place the cake mixture into the prepared tin, smooth over the surface. Tap the side of the tin a few times to level the mixture and remove any air pockets. Using a wet metal spoon, make a well in the centre. Bake for 2 - 3 hours.

Points to Note * When cooked, the cake should be brown in colour and firm. Use a skewer to check that the cake is properly baked. Pierce the skewer into the middle of the cake and right down to the base. The skewer should be quite clean when removed. * 2 x 15 ml spoons of alcohol such as brandy, dark rum or sherry can be drizzled over the cake when it is at the cooling stage in order to add further flavour to the cake.

Alcohol added before this will simply evaporate during the baking process 9

Sachertorte 175g dark chocolate (minimum 70% cocoa solids) 110g plain flour 5ml baking powder 110g spreadable butter 110g golden caster sugar 1.25ml Almond extract 4 large egg yolks, beaten 5 large egg whites For the icing 175g dark chocolate (minimum 70% cocoa solids) 150ml double cream 10ml glycerine 10ml apricot jam Grease and line 20cm round cake tin Pre-heat the oven to 150°C, gas mark 2.

1. Place the broken-up chocolate in a bowl over a pan containing 5cm of barely simmering water, without the bowl touching the water. When it’s melted (510 minutes) take it off the heat.

2. Sift the flour and baking powder into a large mixing bowl, lifting the sieve quite high to give the flour a good airing as it goes down. Then add the butter, sugar, almond extract and beaten egg yolks.

3. Using an electric hand whisk, combine them for about 1 minute until you have a smooth, creamy consistency. After that beat the melted chocolate into the creamed mixture.

4. Using a clean dry whisk and a large bowl, whisk the egg whites to soft peaks, and then carefully and gradually fold them into the mixture bit by bit, using a metal spoon.

5. Pour the mixture into the prepared cake tin, level the top with the back of a tablespoon and bake it near the centre of the oven for 40-45 minutes, or until firm, well-risen and springy in the centre.

6. Allow the cake to cool in the tin for 10 minutes before turning it out onto a cooling rack and leaving it to get quite cold.

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Icing 7. To make the icing: melt the chocolate (as above), then remove it from the heat. Stir in the cream and the glycerine till thoroughly blended.

8. Warm the apricot jam and brush the cake all over with it. Finally pour the icing over the whole cake, using a palette knife to cover the top and sides.completely. Then leave it to set (which will take 2-3 hours).

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Cupcakes 50g margarine

Butter Icing

50g caster sugar

50g Margarine

50g S R Flour

100g Icing sugar

1 egg Selection of suitable decorations

Oven Temperature - 180ยบC

1.

Preheat oven. Put 6 paper cases in a bun tray.

2.

Place all sponge ingredients in bowl. Mix for 3-4 minutes with an electric mixer until soft and creamy in texture

3.

Using a teaspoon evenly split the mixture between the 6 paper cases.

4.

Bake for 20minutes until golden brown.

5.

Meanwhile make up butter icing. Place all ingredients in a medium bowl cream well together.

6.

Place icing in a piping bag with a star nozzle.

7.

Once cakes are cool pipe the icing on to them as required.

8.

Decorate accordingly.

12

Millionaire Shortcake Base 150g Plain flour 100g Margarine 50g caster sugar

Caramel 100g margarine 100g caster sugar 2x15ml syrup Half a can of condensed milk

Topping 100g Chocolate

Preheat oven 170C Grease and line a 20cm square tin Method 1. Make shortcake base – cream margarine and sugar together. Add flour in small amounts to form a stiff dough.

2. Press shortbread into tin to form a thick layer. Prick all over with a fork. Bake until firm to touch.

3. Make Caramel – Place all ingredients in a thick based pan. Melt slowly and bring to the boil, stirring all the time.

4. Simmer for 7 minutes until the caramel is golden and is coming away from the sides of the pan.

5. Pour caramel carefully over the cooked base while it is still warm.

Flatten with a palette knife.

6. Topping - Melt chocolate and pour over warm caramel.

7. Leave to set, do not put in the fridge.

8. Cut into square when cold.

13

Brides Slice Base 100g Plain flour 50g butter 2-3 x 5ml spoons water

Filling 50g margarine 50g sugar 50g SR flour 1 egg (beaten) 150g mixed dried fruit

Topping 30ml apricot jam 125g Marzipan 150g icing sugar 75g soft margarine

Preheat oven 180C Grease and line a 20cm square tin

Method 1. Make short crust pastry base – Put the flour and salt in a large bowl and add the cubes of butter.

2. Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining.

Try to work quickly so that it does not become greasy.

3. Using a knife, stir in just enough of the cold water to bind the dough together.

4. Roll out pastry and line square tin

5. Make Filling – melt sugar and margarine together in a small pot. Then add SR flour and beaten egg, finally add in dried fruit. Mix well 6. Spread filling onto pastry and bake for approx. 45 minutes 7. Remove tray bake from oven and allow to cool.

8. Topping- Spread baked filling with apricot jam , roll out marzipan to cover 9. Topping 2- Finally make up butter icing and carefully apply on top of marzipan.

14

Lemon Slice Base 100g Plain flour 100g sugar 40g margarine 1 egg yolks 5ml Vanilla

Lemon filling 25g margarine 32g caster sugar 1 ½ eggs 4 x 15ml lemon juice 2.5ml lemon rind 7.5ml plain flour 30g coconut Preheat oven 160C

Topping 100g icing sugar 50g soft margarine 10ml lemon juice Chopped nuts to decorate

Grease and line a 20cm square tin Method 1. Make base – Rub margarine into flour until mixture resembles fine breadcrumbs 2. Mix with lightly beaten egg yolks and vanilla 3. Knead lightly and roll out to fit base of tin 4. Prick with a fork and bake for 15 minutes 5. Make filling – Cream margarine and sugar until light and creamy.

6. Add eggs one at a time, beat well after each addition. Add lemon juice, rind, flour and coconut. Mix well.

7. Pour filling over base, bake for a further 30 minutes.

8. Topping – Sift icing sugar, add margarine and lemon juice. Beat until smooth and spreadable.

9. Spread topping on top of baked filling whilst warm. Sprinkle the top with nuts to decorate.

15

Chocolate Peppermint slice Base 100g SR flour 100g coconut 100g margarine 50g sugar 15ml cocoa

Peppermint filling 250g icing sugar 2x 15ml cold water 2.5ml peppermint essence 1.25ml green colouring

Topping 100g Chocolate

Preheat oven 180C Grease and line a 20cm square tin Method 1. Make base – cream margarine and sugar together.

2. Stir in coconut, flour and cocoa 3. Press into tin and bake for 10-15mins.

4. Make peppermint filling – Sieve icing sugar into a large bowl and gradually add water, Mix until you achieve a thick but spreadable icing. Add peppermint essence and colouring.

5. Topping - Melt chocolate and pour over peppermint filling.

6. Leave to set, do not put in the fridge.

7. Cut into square when cold.

16

Cake Pops 50g margarine

Butter Icing

50g caster sugar

40g Margarine

50g S R Flour

80g Icing sugar

1 egg 50g milk, white or dark chocolate Oven Temperature - 180ยบC 1. This recipe is between 2 people. Make cupcakes as the

recipe

on page 24 instructs.

2. When they come out the oven allow to cool then place in the fridge overnight to allow them to become stale.

3. Make up the butter icing 4. When come out of the fridge crumble into a bowl and mix with some of the butter icing until the mixture can be rolled into a ball.

5. Roll the full mixture into small balls and leave in the fridge to set.

6. Melt the chocolate and dip a lollypop stick in it and push one of the balls on top the chocolate will make it stick. Repeat with the rest.

7. Back in the fridge for a few minutes before dipping 8. When set dip whole pop into the chocolate and decorate as required.

17

Macaroons (between 2) Ingredients- use electronic scales for accuracy 75g egg whites 50g fine caster sugar 90g ground almonds 135g icing sugar Filling 100g unsalted butter – creamed 160ml whole milk few drops almond essence 1 egg 20g caster sugar 20g custard powder

Oven temp - 160c

Method 1. Line two baking trays with perfectly flat parchment paper 2. Whisk the egg whites at room temperature (use electric whisk) to glossy, firm peaks, adding the caster sugar gradually. Colour may be added at this stage; use powder or paste 3. Sieve the almonds with the icing sugar, using a medium sieve. Discard any large, coarse bits of almonds. Mix well.

4. Mix in the beaten egg whites into the dry ingredients using a spatula. Mix well.

5. Work the mixture, using a plastic scraper. Press down well with the scraper, going back and forward, to press out the air from the whites. Do this for 3-4 minutes till a smooth mixture.

6. Transfer the mixture to a piping bag with a plain nozzle (approx. 1cm). Twirl the bag to avoid mixture escaping.

7. Pipe out the desired size of rounds (3cm) on to the tray, leaving space between each.

8. Leave for about 30 minutes to set.

9. Bake in centre of the oven (one tray at a time) for about 10-12 minutes. Test after 8 minutes. Touch the top of a macaroon and gently move your finger side to side. If there is a 'wobble' cook for 3-4 minutes longer till firm.

10. When ready, leave on the baking tray until cool the scrape them all off carefully with a palette knife.

11. Make filling – Boil milk & almond essence. In another bowl whisk together egg, caster sugar & custard powder.

12. Pour hot milk into egg mix and return to pan, whisk constantly till thickened, take off the heat & cool. (Cover with cling film at this stage).

13. When cool beat in the creamed butter, add more almond essence to taste, transfer to piping bag.

Sandwich together with filling, piped onto one shell, then gently secure the other on top. Store in fridge for 24 hours before serving.

18

Panettone 200g strong white bread flour 1.25ml salt 1 x 7g sachet of easy-blend yeast 50g caster sugar 60ml warm milk 1 egg 1 egg yolk 75g butter (chopped into small pieces) 50g raisins 50g candied peel ½ lemon (grated zest) 20g melted butter for brushing 1. Set oven to 190˚C / Grease and line 10cm round tin with extension collar.

2. Sift the flour and salt into a large mixing bowl and stir in the yeast and sugar. Make a well in the centre of the flour.

3. Beat together the warm milk, egg and egg yolk in a measuring jug then pour into the well in the flour mixture.

4. Stir the mixture until you achieve a thick batter.

5. Flour your hands and surface and knead the dough into a smooth ball. Work in the chopped butter and knead again for 5 minutes until the dough is soft, smooth and elastic.

6. Shape the dough into a ball and put into an oiled bowl, cover it with oiled cling film and leave in a warm place to rise. It should take approx. 1 hour to double in size.

7. Take the dough out of the bowl and knock it back with your fists and knead it again, working in the raisins, candied peel and lemon zest.

8. Shape the dough into a ball and put it in the prepared baking tin and leave it in a warm place to allow the dough to again double in size.

9. Brush the dough with melted butter and cut a cross in the middle with a sharp knife. Bake for 20 minutes then reduce the heat to 180ËšC and brush the dough again with butter and bake for 25mins until risen and golden.

10. Cool in the tin for 10 minutes, then remove from the tin and place on a cooling wire.

11. Sift a little icing sugar over the top before serving.

19

Monkey bread (Ingredients for 2 people) 500g strong white bread flour 7.5ml sea salt – crushed 1x7ml sachet of yeast 50g butter (melted) 200ml lukewarm milk 1 egg 100g unsalted butter (melted for coating) 150g matured cheddar 1.25ml chilli flakes Grease 450g loaf tin (each) Method 1. Combine flour and salt and yeast in a large bowl and make a well in the centre 2. Mix 50g melted butter with milk egg, beat together and pour into the well you have created in the bowl.

3. Using your hands, mix the liquid into the dry ingredients to make a smooth, soft dough. Adjust ingredients accordingly until a smooth dough is achieved; e.g. a spot more milk of your dough is dry and crumbly, more flour if your dough is sticky.

4. Turn the dough out onto a lightly floured worktop and knead thoroughly by hand for 10 minutes until the dough feels very elastic and smooth.

5. Return the dough to the bowl and cover with cling film. Leave to rise in a warm place for about an hour until it has doubled in size.

6. Punch down the dough and turn it onto a lightly floured surface. Divide the dough in two and each person should create 30 dough balls roughly the size of a large cherry.

7. Put the 100g of melted butter in a small bowl and mature cheddar and chilli in another bowl. Dip the dough balls into the melted butter then immediately into the cheddar and chilli one at a time then place into your prepared tin.

8. Place the tin into a large plastic bag and leave the dough to rise in a warm place until doubled in size. Towards the end of this time, set your oven to 200ËšC. 9. Uncover the tin and bake the bread for about 35 minutes when your bread should be golden brown in colour.

10. Run a round bladed knife around the inside of the tin to loosen the loaf, then carefully turn it out onto a cooling wire and leave to cool.

20

Empire Biscuits 100g self-raising Flour 1.25ml sp. cinnamon 1.25ml sp. ginger 50g Caster sugar 50g hard margarine ½ egg(beaten)

Oven 170ºC

Method 1. Mix flour, spices and sugar in a large bowl 2. Cut margarine in to small pieces and rub into the flour mixture 3. Add beaten egg and mix into dough 4. Roll out on to lightly floured surface until ¼ cm thick 5. Use a round biscuit cutter to cut circles. Place carefully onto a baking tray 6. Bake in the oven for approx. 15 minutes – until golden brown 7. Using a fish slice lift biscuits onto a cooling tray and allow to cool 8. Using your designs, decorate biscuits

21

Gingerbread Houses

Ingredients 175g Margarine 175g Light Brown Sugar 2

Eggs

450g Plain Flour 10ml Baking Powder 10ml Mixed Spice 15ml Ground Ginger Method 1. Weigh and measure all ingredients as shown above.

2. Cream butter and sugar until light and fluffy in large glass bowl.

3. Gradually beat in a small amount of egg then a small amount of flour, continue until all ingredients have come together as dough.

4. Wrap dough in cling film, and chill. Turn oven on to 180ËšC 5. Collect dough, knead until smooth.

6. Roll out to the thickness of 3 to 5mm.

7. Using templates cut out shapes, place on baking tray to cook.

8. Bake for 15-20mins until firm. Remove and cool on a wire tray.

Enjoy assembling!

22

Tarte Tatin Pastry 55g plain flour Pinch of salt

Filling

10g caster sugar

25g Butter

35g butter, diced

45g caster sugar

½ egg yolk

2 eating apples

1 tsp cold water Oven Temperature - 220°C Method 1. Sift the flour, salt and sugar into a mixing bowl. Add the diced butter and rub in until resembles fine breadcrumbs.

2. Using a round bladed knife mix in the water and the egg yolk.

Gently knead the dough until it all comes together. Wrap and leave to cool.

3. For the filling. Cut the butter into thin slices and arrange on the base of a frying pan. Sprinkle the sugar over.

4. Peel, halve and core the apples. Lay the halves on top of the butter and sugar. Make sure they are closely packed together.

5. Place the frying pan on the hob and heat gently until it bubbles.

Allow to bubble for 20 minutes or until the apples are caramelised.

6. Roll out the pastry until big enough to cover the apples. Place over the apples and tuck in the edges. Place in the oven for 20 to 30 minutes or until golden brown and crispy.

23

Yule Log 110g S.R Flour 110g Caster Sugar

Filling

Coating

100g icing sugar

100g icing sugar

50g butter

50g Butter

2 x 15 mls cocoa

1 x 15mls Cocoa

3 eggs 20 mls hot water Oven Temperature - 220°C Method 1. Preheat the oven. Grease and line swiss roll tin.

2. Whisk the eggs and sugar until almost white and thick 3. Sieve flour and cocoa and lightly fold into the egg mixture 4. Add warm water and fold in 5. Put into prepared tin and bake for 7 – 10 minutes 6. When firm and golden turn out on to greaseproof paper and roll in greaseproof paper until filling is ready.

7. To make filling mix icing sugar and butter together until light in colour. Unroll sponge and spread with filling.

8. Mix all ingredients for coating together until light in colour.

Spread on log and decorate appropriately.

24