Some people, find baking joyful, therapeutic even... I just find it frustrating!!! (I'm more of an ad-libbing cook!!)
I wanted to thank my team for the past 2 years by putting on afternoon tea. What a perfect way to spend my ANZAC day... So my tips for baking:
1. Before serving to others, try the recipe first!!
2. Read the entire recipe and understand each step, rather than as you go (yes thats right, I mixed the wet and dry ingredients a little too early!)
3. Weigh and measure accurately. Baking is a science.
Lemon meringue cupcakes - thanks to BBC food
Ingredients (Serves 8)
(Gluten free baking is always fraught with flatness... So i picked an easy recipe from Taste.com)
Ingredients (serves 8)
- Canola spray, to grease
- 50g (1/2 cup) cocoa powder
- 80ml (1/3 cup) hot water
- 2 tsp instant coffee powder
- 2 tsp boiling water
- 1 x 100g pkt almond meal
- 100g (1/2 cup) caster sugar
- 3 eggs, separated
- Strawberries/Raspberries, washed, sliced, to serve
- Thickened cream (yes the full fat variety, because the skinny
- just doesn't whip!)
- Icing sugar - to make it look pretty!
- Preheat oven to 180°C. Brush a round/square (whatever tickles your fancy) 22cm (base measurement) cake pan with canola spray to lightly grease. Line the base with non-stick baking paper.
- Combine the cocoa powder and hot water in a medium bowl.(Avoid mixing cocoa in tin and spraying all over your face, like I did!) Combine the instant coffee powder and boiling water in a cup. Add the coffee to the cocoa mixture and stir until combined.
- Add almond meal, sugar and egg yolks to cocoa mixture, and stir until well combined.
- IN A SEPARATE BOWL (yes don't get carried away like me and put in the same bowl)- Use an electric beater to whisk egg whites in a clean, dry bowl until soft peaks form. Use a metal spoon to fold a spoonful of egg whites into cocoa mixture until combined. Gently fold in remaining egg whites until just combined.
- Pour mixture into prepared pan. Place cake pan in a roasting pan. Pour enough boiling water into the roasting pan to reach two-thirds of the way up the side of the cake pan. Bake in preheated oven for 40 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from oven. Remove cake pan from water bath and set aside for 20 minutes to cool. Turn cake onto a wire rack and remove paper. Set aside for a further 20 minutes or until cooled to room temperature.
- Whip thickened cream until it thickens and the cream can hold the shape of the whisked cream, like a ripple. Add berries on top and dust with icing sugar to look pretty!