Cookery School Ingredient - Vanilla Extract
Pure, simple extract is all you need.
Make sure you start this recipe at least one day before, so the custards have time to chill.
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.
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.
This may look a little complicated, but in fact the final result makes it so much easier to serve for a party
This is my adaptation of a cake still served in the famous Harry’s Bar in Venice. You can eat it sipping a Bellini cocktail or with coffee at any time of day. But for me, lunch in the restaurant with this as a dessert has always been a sublime treat.
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