Waitrose: The Everyday Kitchen
Recipes – episode 2 – THE LOST ART OF BAKING
4x4 flexible cake mix
Prep time 15 mins
Cook time 25-30 mins
4 medium eggs
100g caster sugar
100g self-raising flour, sieved
50g unsalted butter, melted
Preheat oven to 160°C. Grease and base-line an 8-inch non-stick, loose-bottomed cake tin. Put the eggs into a large mixing bowl with the sugar. Using an electric hand-whisk, beat together for 5 minutes until thick and creamy.
Using a metal spoon, gradually fold in the flour, then gently stir in the butter. Spoon into the prepared tin and bake for 25-30 minutes. Allow to cool in the tin, then turn out onto a board Carefully slice in half horizontally and fill with whipped cream and jam or filling of your choice.
Makes 12 small or 6 large power balls
Prep time 10 mins
Cook time 15-20 mins
1 egg white
1 tbsp honey
50g porridge oats
25g sunflower seeds
25g mixed seeds
50g whole almonds, roughly chopped
A small handful chopped dried fruits or seeds or nuts
Preheat oven to 160°C. Put the egg white into a large, grease-free bowl with the honey. Using an electric hand-whisk, beat together for 3 minutes. Add the remaining ingredients and stir together.
Shape into 12 balls or spoon into a 12-hole muffin tray. Bake for 15-20 minutes until firm to the touch. Cool completely before serving.
Click here for the episode on Everyday Dishes
Last updated: over 1 year ago