Vanilla cupcakes

Ingredients

  • 120g plain flour
  • 140g caster sugar
  • 1 1/2 tsp baking powder
  • a pinch of salt
  • 40g unsalted butter, at room temperature
  • 120ml whole milk
  • 1 egg
  • 1/4 tsp vanilla extract
  • 1 quantity Vanilla Frosting
  • hundreds and thousands, or other edible sprinkles, to decorate
  • a 12-hole muffin tray, lined with paper cases

Method

  1. Preheat oven to 170 C (325 F/Gas 3)
  2. Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.
  3. Gradually pour in half the milk and beat until the milk is just incorporated.
  4. Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
  5. Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
  6. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until light golden and the sponge bounces back when touched.
  7. A skewer inserted into the centre should come out clean.
  8. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
  9. When the cakes are cold, spoon the Vanilla Frosting on top and decorate with hundreds and thousands,
Makes 12
“Our vanilla cupcakes, topped with candy-coloured Vanilla Frosting and sprinkles, are what the Hummingbird Bakery is best known for, and they never fail to please. When you make these at home, don’t overcook them – they should be light golden and spring back when touched. This way you will ensure an airy, moist sponge with a subtle vanilla taste. The cupcakes can also be topped with Chocolate Frosting”
From: The Hummingbird Bakery Cookbook, p. 14

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No-bake berry cheesecake

From “The F Word”

No-bake berry cheesecake

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Gordon’s swiss roll recipe

From “The F Word”

Gordon’s Swiss roll

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Teacake

Ingredients

  • 1 tblspn butter
  • 1/2 cup sugar
  • 1 egg
  • 1/4 to 1/2 cup milk
  • vanilla
  • salt
  • 1 cup SR flour

Method

  1. Preheat oven to 290oC
  2. Cream butter & sugar
  3. Add egg, vanilla, salt, SR flour with between 1/4 and 1/2 cup of milk, depending on weather
  4. Cook for 30 minutes
  5. When cooked, turn out on to rack and immediately butter the top & sprinkle a mixture of caster sugar and cinnamon over the top
  6. Serve hot, with butter

From: Joyce Sweetnam

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Sipi’s strawberry cake

Ingredients

  • 220g (1 3/4 cups) plain flour, plus extra for dusting
  • 180g (3/4 cup) sugar
  • 3 tsp baking powder
  • 180g (6oz) butter, melted
  • 185ml (3/4 cup) warm milk
  • 4 eggs, separated
  • 1 tsp vanilla extract
  • 800g (1 lb 12 oz) strawberries
  • 1 tsp lemon juice
  • 3 tblspns icing sugar
  • 750ml (3 cups) double cream

Method

  1. Preheat the oven to 180C (350F/Gas 4).
  2. Grease and flour a 22cm springform tin or a bundt pan.
  3. Put the flour and sugar in a bowl with 1 tsp of the baking powder.
  4. Mix in the butter and then stir in the milk.
  5. Add the egg yolks and vanilla and beat in well.
  6. Whisk the egg whites to soft peaks, incorporating the rest of the baking powder when the eggs have started fluffing up.
  7. Fold the whites into the cake mixture.
  8. Pour the batter into the cake tin and bake for about 1 hour or until a skewer inserted into the centre comes out clean and the top is deep golden and crisp.
  9. Remove from the oven and leave to cool a bit before turning out onto a rack. When cool, slice the cake in half horizontally and put the bottom half on a large serving plate.
  10. Clean and hull the strawberries.
  11. Dice about half the strawberries and sprinkle with a little lemon juice and 1 tblespn of the icing sugar
  12. Whip the cream into stiff peaks with the remaining icing sugar.
  13. Mix the diced strawberries with about a third of the whipped cream and spoon over the bottom of the cake.
  14. Put the other half of the cake on top and thickly spoon the remaining cream over the top and sides, then decorate with the rest of the strawberries.

Serves 8-10

This is best eaten immediately. Any leftovers will keep for a day in the fridge.

From: Tessa Kiros: Falling cloudberries: A world of family recipes

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Ginger fluff

Ingredients

  • 4 eggs, separated
  • 3/4 cup sugar
  • 1/2 cup arrowroot
  • 2 dessertspoons plain flour
  • 2 tsp ginger
  • 2 tsp cinnamon
  • 1 tsp cocoa
  • 1 tsp cream of tartar
  • 1/2 tsp bicarbonate of soda
  • 1 dessertspoon golden syrup

Method

  1. Beat egg whites till stiff
  2. Add egg yolks & beat
  3. Add sugar and beat until thick
  4. Sift together 3 times the arrowroot, flour, ginger, cinnamon, cocoa, cream of tartar and bicarbonate of soda
  5. Fold these carefully & gently into the egg mixture
  6. Add golden syrup & mix lightly
  7. Bake in 3 well-greased or floured 7-inch tins in moderate oven for 15-20 minutes
From: “Mrs State”, via Joyce Sweetnam

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Cinnamon crumble ring

Ingredients

  • 2 cups self-raising flour (250g)
  • 2 tblespns sugar (40g)
  • 1 egg
  • 1 cup milk (240ml)
  • 3 tblespns margarine (60g)
  • for the topping:
    3 tblespns self-raising flour (50g)
    3 tblespns brown sugar (50g)
    1 tblespn margarine (20g)

Method

  1. Sift flour, stir in sugar
  2. Beat egg, add milk
  3. Melt margarine
  4. Make a well in the centre of the flour and sugar and beat in egg and milk mixture
  5. Add melted margarine and mix well
  6. Pour into a well-greased ring tin
  7. Mix all ingredients for topping together
  8. Sprinkle over cake
  9. Bake at 350 to 400F for about 30 mins
From: The Commonsense Cookery Book, c/o Susie Mackerras

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Berry cheesecake

Ingredients

  • 250g (9oz) digestive biscuits, coarsely crushed in a blender
  • 125g (4 1/2oz) unsalted butter, melted, plus a little accent
  • 750g (1 lb 10oz) cream cheese
  • 250g (9oz) caster sugar
  • 4 eggs
  • 1tsp vanilla extract
  • 2 tsp cornflour
  • 400g (14oz) fresh or frozen berries
  • 1 tsp finely grated lemon rind

Method

  1. If you are using frozen berries, leave them in a bowl to come to room temperature before you start (you probably won’t need to add any water when you sauté them later.
  2. Preheat your oven to 180C (350F/Gas 4).
  3. Grease a 24cm (9 1/2 inch) springform tin.
  4. Mix together the crushed biscuits and melted butter. Press the biscuit mixture into the tin so that it covers the base and comes about two-thirds the way up the side, kneading down with your palms to push it along evenly.
  5. Whisk the cream cheese in a bowl with 200g (7oz) of the sugar.
  6. Beat in the eggs one by one and then the vanilla until you have a smooth thick cream.
  7. Pour over the base and smooth the top with a spatula
  8. Bake for about 40-50 minutes, until it is lightly golden in parts and wobbles only a little when you shake the tin. Cool completely, then chill in the fridge for a few hours.
  9. Meanwhile, mix the cornflour with a couple of tablespoons of cold water uintil it is smooth.
  10. Pour into a saucepan to heat up, then add the berries, grated lemon rind and the remaining sugar – the amount of sugar may depend on the sweetness of the berries.
  11. Cook for a couple of minutes, adding some water if it seems too thick, to just combine everything and then remove from the heat before the berries collapse. Set aside to cool completely.
  12. Carefully remove the ring from the cheesecake and spoon the berries over the top.
  13. Cut into wedges to serve. If you are not serving it immediately, keep the cake in the fridge.

Serves 8

From: Tessa Kiros: Falling cloudberries: A world of family recipes

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