Cookery School Ingredient - Flour

 Cookery School Ingredient - Flour
In this case simplicity has been achieved by just using plain and self-raising with baking powder and sometimes bicarbonate of soda.
 
Related Recipes
Shortcrust Pastry For an 18 or 20cm flan or quiche

Shortcrust Pastry

A well-made, thinly rolled shortcrust provides a discreet 'melt in the mouth' presence, a perfect backdrop to the richness, intensity or even delicacy of filling and ingredients.

 
 
Classic Sponge Cake 

Classic Sponge Cake

This is where it all begins: what I am aiming to do here is get you started on cake making. Once you have mastered the art of the classic sponge cake you can then move on to all the variations and never look back.

 
 
Coffee and Walnut Sponge Cake 

Coffee and Walnut Sponge Cake

This is a revised, more contemporary, version of one of the original sponge cakes in the earlier book. I am still very fond of it and have continued to make it regularly over the years.

 
 
Swiss Roll 

Swiss Roll

Will anyone still make a Swiss roll? we asked ourselves. We made one and guess what, it was absolutely lovely, so here it is, and actually it’s very easy to make.

 
 
Iced English Walnut Cake 

Iced English Walnut Cake

You can obviously make this with ready-shelled walnuts, but in the late autumn when English walnuts are about, if you sit down with music or a good radio programme and shell some new season’s walnuts yourself, you will appreciate their pure flavour.

 
 
 

 

 




NetObserver
CMS solutions by REDtechnology.com