Home
Recipes
Takes a little effort

Pan-fried rump steak with home-made free-range egg mayonnaise

10 minutes

Burger recipes

The ultimate breakfast rosti with bacon and smoked pork rashers

35 minutes

Ice cream

Granadilla ice cream in handmade tuile cones

10 minutes

Ice cream

Burnt sugar and salt ice cream

25 minutes

Milk recipes

Vanilla-soya milk ice and rosewater pomegranate sorbet

20 minutes

Eight-hour melt-in-the-mouth lamb simmered in chermoula, honey and saffron

8 hours

Cheesecake recipes

Cranberry brownie mix in a jar

30 to 40 minutes

Panettone with crimson raisins

45 minutes

Milk recipes

Airy vanilla sponge smothered in glossy snow-white peaks

1 hour 10 minutes

Airy vanilla sponge smothered in glossy snow-white peaks

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 45 minutes

Cooking Time 1 hour 10 minutes

Ingredients

For the vanilla sponge:

500 g unsalted butter, softened
2 t vanilla extract
440 g caster sugar
6 Free-range eggs
600 g flour, sifted
1½ T baking powder
½ cup milk

For the orange syrup:

200 g sugar
2 t orange zest
½ cup orange juice
1 T glucose
½ t vanilla extract
2 T Cointreau liqueur

For the icing:

150 g sugar
¼ t cream of tartar
1 t vanilla extract
3 free-range egg whites
¼ cup boiling water

Method

To make the vanilla sponge:
Preheat the oven to 160°C. Place the butter, vanilla extract and caster sugar in a bowl, and beat with an electric mixer, until pale and creamy.
Gradually add the eggs, beating well after each addition. Add the fl our and baking powder, and mix well. Add the milk and combine until incorporated.
Spoon the mixture onto a large greased baking tray and bake for 1 hour, or until cooked through.
Allow to cool. Using a round cookie-cutter, cut out individual rounds of sponge cake.
Stack the rounds in twos and prick the surface of each stack using a fork or skewer.
To make the orange syrup: Add all the ingredients to a saucepan, place over a medium heat and bring to a boil. When boiling, reduce the heat and simmer, stirring often, for 5 minutes, or until the sugar has dissolved.
Drizzle over the stacked sponges and leave to soak.
To make the icing: To a mixing bowl, add the sugar, cream of tartar, vanilla extract, egg whites and boiling water. Beat until stiff and glossy. Using a palette knife, spread the icing over the surface of the sponge.
Cook’s tip: Decorate the cakes with handmade iced butterflies, available from your nearest cake shop, coated in sugar.
Per serving: 6722.8 kJ, 19.5 g protein, 75.8 g fat,
220.7 g carbs

Creamy Kashmiri chilli prawns

Spinach lasagne

Air-fryer nachos

Pan-fried rump steak with home-made free-range egg mayonnaise

The ultimate breakfast rosti with bacon and smoked pork rashers

Granadilla ice cream in handmade tuile cones

Burnt sugar and salt ice cream

Vanilla-soya milk ice and rosewater pomegranate sorbet

Eight-hour melt-in-the-mouth lamb simmered in chermoula, honey and saffron

The classic cheesecake

Cranberry brownie mix in a jar

Festive phyllo wreath

Panettone with crimson raisins

Frosty milk-sorbet cones

Airy vanilla sponge smothered in glossy snow-white peaks

Airy vanilla sponge smothered in glossy snow-white peaks

Ingredients

Method