These treats from the new book by Bake Off's very first winner Edd Kimber are all made with the same tin. Edd says: For these recipes I've used just one tin, a 23cm x 33cm (9in x 13in) classic brownie tin which most of us have in our kitchen. Some tins vary, but as long as yours is at least 6cm (2½in) deep, the recipes will work wonderfully. Roasted plum roll cake This is a fun way to create a round cake from a rectangular tin. If you have two 23cm x 33cm baking tins, you can make the recipe in one go.
If you only have one, divide the ingredients in half to bake each layer.
(Image: [[|]]) This scrumptious roasted plum roll cake is an impressive treat for enjoying at afternoon tea
Serves 12-14 For the roasted plum purée 6 plums, halved and stones removed1½tbsp light brown sugarWhole spices, such as a stick of cinnamon, cardamom pods, a star anise (optional)1½tbsp clear honeyJuice of ½ a lemonFor the cake 6 large eggs, separated¼tsp cream of tartar160g (5¾oz) caster sugar80ml (3fl oz) neutral-tasting oil (see tip across the bottom of pages 68-69)100ml (3½fl oz) whole milk60g (2¼oz) plain flour60g (2¼oz) cornflour½tsp fine sea saltFor the plum buttercream 3 large egg whites (about 120ml/4fl oz)225g (8oz) caster sugar¼tsp cream of tartar340g (11¾oz) unsalted butter, at room temperature, diced, plus extra for greasing1tsp vanilla bean pasteTo decorate (optional) 100g (3½oz) white chocolate, melted and cooled2tsp finely chopped pistachiosPreheat the oven to 180°C/fan 160°C/gas 4.
Place the plums, cut-side up, in a 23cm x 33cm baking tin, then scatter with the sugar and spices, if using. Drizzle the honey and lemon juice all over. Bake for 20 minutes. Once soft, tip the plums and juices into a jug, with the spices submerged. Leave to cool, remove the spices then purée or sieve until smooth. Wash the baking tin and lightly grease the base - and the base of a second tin, if using - with butter, but ensure the sides stay clean as we want the cake to cling there.
(Image: [[|]]) These treats from the new book by Bake Off's very first winner Edd Kimber are all made with the same tin
Line the base with baking parchment.
Next, make the cake. Place the egg yolks in one bowl and the egg whites and cream of tartar in another. Add half of the sugar to the yolks and whisk together using an electric mixer for 3-4 minutes, until pale and thick. Add the oil and milk and whisk briefly to combine. Add the flour, cornflour and salt, and mix to a smooth batter. Using the electric mixer (clean the whisk first), whisk the egg whites and cream of tartar on a medium speed until foamy, then sprinkle the remaining sugar in, 1tbsp at a time, whisking until the whites hold medium peaks - the final meringue wants to be stiff but still flexible. Add the meringue to the cake batter in three additions, gently folding until it's streak-free.
Divide the batter between the tins. Bake for 12-14 minutes, until each cake is lightly browned. Use a round-bladed knife to cut the cakes away from the sides of the tins, then invert each cake on to a sheet of parchment. Peel off the lining paper and leave to cool. For the buttercream, place the egg whites, sugar and cream of tartar into a large, heatproof bowl set over a pan of simmering water (ensuring the bottom of the bowl doesn't touch the water) and whisk until the sugar has dissolved. Remove from the heat and whisk until cooled, glossy and holding stiff peaks.
Gradually add the butter, mixing until it's a thick buttercream texture, momfuture.bookmark.com then whisk in the vanilla and 160ml of the plum purée. To assemble the cake, trim the edges of the two sponges, then cut each in half lengthways to create four strips (approx 10cm x 30cm). Brush each with plum purée, then top with a thin layer of buttercream. Working with one strip at a time, roll up from a short side like a Swiss roll. When you get to the end of the strip, line the end with the next strip of cake to continue the roll, and so on, creating one large rolled cake.
Place the cake, swirl-side facing up, on a plate then cover all over with buttercream. Chill until the buttercream is firm. If decorating with white chocolate and pistachios, pour the chocolate on top of the chilled cake, teasing it to the edge and letting it drip down the sides. Sprinkle with pistachios. Leave for 20 minutes, then serve. Best eaten within 1-2 days. Apricot and mascarpone pop-tarts I remember Pop-Tarts coming to the UK - the pastry was like cardboard.
This recipe is my answer to that.
(Image: [[|]]) These delicious apricot and mascarpone pop-tarts are best decorated with icing sugar and sprinkles
Makes 8 350g (12oz) plain flour, plus extra for dusting1tsp fine sea salt300g (10½oz) unsalted butter, dicedUp to 12tbsp of ice-cold waterUnsalted butter or neutraltasting oil (see tip across the bottom of the page), for greasing8tbsp mascarpone8tbsp apricot jam1tsp vanilla bean paste1 large egg yolk, beaten3tbsp lemon juice180g (6¼oz) icing sugarColourful sprinkles, to decorate (optional)For the pastry, mix the flour and nsalt in a bowl.
Add the diced butter and toss, then use your fingertips to press the pieces of butter into flat flakes. Chill for 15 minutes to firm. Drizzle in the water, a little at a time, stirring in with a round-bladed knife. When the mixture starts to hold together, use your hands to bring it together into a dough. Divide in two, wrap each piece in clingfilm and chill for at least an hour. Lightly grease the base of a 23cm x 33cm baking tin and line with baking parchment. Take one of the dough halves and roll it out on a lightly floured surface to fit the tin, trimming to make a neat rectangle. <div class=„art-ins mol-factbox floatRHS femail“ data-version=„2“ id=„mol-eca43c10-bc60-11ea-98fb-f73ed7402c01“ website Off's very first winner Edd Kimber's new book