Coffee Gateau
Grease a 33 X 23 cm (13 X 9 inch) Swiss roll tin and line with greaseproof paper. Grease the paper. Whisk the sugar and eggs in a… Read More »
Genoese Cake
Grease and line a 23 cm (9 inch) spring-release cake tin. Put the butter into a saucepan and heat gently until melted, then remove from the heat and… Read More »
Whisked Sponge
Grease and base-line two 18 cm (7 inch) sandwich tins, then dust with a mixture of flour and caster sugar. Put the eggs and sugar in a large… Read More »
Warm Lemon Syrup Cake
Grease and base-line a 22 cm (8 1/2 inch) base measurement moule a manque tin. Finely chop the candied peel, if using. Cream the butter and lemon rind together… Read More »
Honey Cake
Grease and line a deep 20 cm (8 inch) square cake tin. Put the honey in a saucepan, add the butter and heat gendy, stirring, until smooth. Sift… Read More »
Madeira Cake
Grease and line a deep 18 cm (7 inch) round cake tin. Sift the plain and self-raising flours together. Cream the butter and sugar together in a bowl… Read More »
Orange and Poppy Seed Cake
Grease and line a 1.4 litre ( 2 1/2 pint) loaf tin. Put all the cake ingredients except the poppy seeds in a food processor and process until smooth… Read More »
Lardy Cake (Wiltshire)
These were made as celebration cakes at harvest time and for other festivals in various parts of England. The richness of the recipe varies according to the region…. Read More »
Somerset Cake
There are various versions of this famous English tea cake, both of the recipe and the origin of the name. Some say they are named after a woman… Read More »
Chelsea Buns (Middlesex)
These sticky fruit buns with their distinctive square shape, were one of the delicacies for which the Chelsea Bun House was specially famed. The Bun House flourished under… Read More »
