Ingredients

• 4 large eggs
• 100g [3.5 oz] caster sugar
• 65g [2.5 oz] self-rising flour
• 40g [1.5 oz] cocoa powder
• 300 ml [1/2 pint] double cream
• 300 g [10.5 oz] dark chocolate chips/pieces
• 300 ml [1/2 pint] double cream, whipped
• powdered sugar, for decorating

Preparation

Preheat the oven to 200C/400F. Lightly grease a 33x23cm/13x9" jelly-roll pan, and line with parchment paper.

In a large bowl, whisk the eggs and sugar using an electric mixer until pale in colour, light and frothy. Sift the flour and cocoa powder into the bowl and carefully cut and fold together, using a spatula, until incorporated. (Be careful not to beat any air out of the mixture.)

Pour the mixture into the lined tin and spread out into the corners. Bake in the middle of the oven for 8-10 minutes, until well risen and firm to the touch, and the sides are shrinking slightly away from the edge of the tin.

Place a piece of parchment bigger than the sheet on your work surface. Dust generously with powdered sugar. Invert the cake onto the paper (poof). Remove the bottom lining piece of paper.

Cut a score mark, 2.5cm/1" along one of the longer edges. Starting with this edge, begin to tightly roll up the sponge using the paper (with the paper still inside). Sit the roll on top of its outside edge, and cool completely.

While the cake is cooling, make the ganache. Heat the cream in a pan, until you can just keep a finger in it. Remove from the heat and add chocolate, stirring until melted. Cool to room temperature, then put in the fridge to firm up.

Uncurl the roll and remove the paper. Spread the whipped cream on top, and re-roll tightly. Cut a quarter of the cake off from the end, on the diagonal, and place the two pieces on a serving plate to look like a log.

Pipe (star tip) or dollop and spread the icing over the cake. Dust with icing sugar.

BBC/Mary Berry

Ingredients

• 1 pie crust
• 3 granny smith apples, peeled and grated
• 1/2 stick butter, melted
• 1 1/2 c. sugar
• 2 tbsp. flour
• 1 tsp. cinnamon
• 1 tsp. nutmeg
• 1/2 c. milk
• 2 eggs, beaten

Preparation

Grate apples into deep-dish pie crust. Drizzle with butter. Mix dry ingredients, add milk, then eggs. Pour cream mixture over apples. Bake at 400 F for 10 minutes, then 350 for 30–40 minutes.

PostSecret

Ingredients

• 2 cups (250g) all-purpose flour
• 1 3/4 cups (350g) sugar
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 1/3 cups (285g) extra-virgin olive oil
• 1 1/4 cups (305g) whole milk
• 3 large eggs
• 1 1/2 tablespoons grated orange zest
• 1/4 cup (60g) fresh orange juice
• 1/4 cup (55g) Grand Marnier

Preparation

Heat the oven to 350° F. Oil, butter, or spray a 9-inch cake pan that is at least 2 inches deep with cooking spray and line the bottom with parchment paper. (If your cake pan is less than 2 inches deep, divide between 2 pans and start checking for doneness at 30 minutes.)

In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil, milk, eggs, orange zest and juice and Grand Marnier. Add the dry ingredients; whisk until just combined.

Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes.

Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours.

Food52

Ingredients

• 6 cups (900g) fresh, ripe strawberries
• 1/2 cup to 1/2 cup plus 2 tablespoons (100g to 125g) sugar, depending on the strawberries’ sweetness

Preparation

Heat the oven to 250° F (120° C). Rinse and hull the berries. Leave any tiny ones whole and quarter or halve the rest so they all cook at about the same rate.

In a nonreactive baking pan that will hold the strawberries closely packed in a single layer, gently toss the strawberries with the sugar, then spread in an even layer.

Roast slowly in the oven, uncovered, for 3 to 6 hours, shaking occasionally but not stirring. If they start to look dry on top, gently flip them over with a wide spatula. They are done when their juices have reduced to a syrup, but not darkened into caramel, and the berries are very jammy but not dry. Store in an airtight container in the refrigerator.

Food52

Ingredients

• 3 eggs
• 100 g flour
• 1 teaspoon sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/8 L milk
• 100 g butter
• raisins

Preparation

Mix yolk, flour, sugar, vanilla extract, salt and milk to a thin dough; whisk the egg-white until it is stiff and mix it carefully with the dough. Melt the butter in a pan and add the dough. Sprinkle some raisins over it and fry it on low heat. Flip the omelette over, tear it in little pieces and fry through. Serve with powdered sugar and apple sauce or “Zwetschkenröster” (plum sauce).

(Serves 1 as a main-course or 2 as a dessert.)

Visit Salzburg

Ingredients

• 1 cup all-purpose flour
• 1/3 cup sugar
• 1/4 cup sliced almonds, crushed
• 1/4 cup rolled oats
• Pinch of salt
• 2 tablespoons unsalted butter
• 1/4 cup canola oil
• 1 cup low-fat plain Greek yogurt
• 2 large eggs, lightly beaten
• 1/4 cup sugar
• 3 tablespoons fresh lemon juice
• 1 teaspoon pure vanilla extract
• 1/2 cup warmed apricot preserves

Preparation

Preheat the oven to 350°. In a large bowl, combine the flour, sugar, almonds, oats and salt. In a large skillet, melt the butter in the oil. Add the granola mixture and cook over moderate heat, stirring constantly, until golden, 5 minutes; transfer to a 9-inch glass pie plate and let cool slightly.

Using a flat-bottomed glass, gently press the granola evenly over the bottom and side of the pie plate to form a 1/2-inch-thick crust. Freeze the crust for about 10 minutes, until completely cooled.

Meanwhile, in a bowl, whisk the yogurt with the eggs, sugar, lemon juice and vanilla; whisk until smooth. Pour the filling into the pie shell and bake for 25 minutes, until the filling is set but still slightly jiggly in the center. Let stand at room temperature for 5 minutes. Pour the warm apricot preserves on top of the yogurt and gently spread in an even layer. Refrigerate until chilled, at least 2 hours. Using a warm knife, cut the pie into wedges and serve.

Food & Wine

Ingredients

• 1 c. whole wheat pastry flour (or all-purpose)
• 1 package (2 1/4 tsp., 1/4 oz., 7g) yeast
• 3/4 c. sugar (divided)
• 1/2 tsp. salt
• 1/2 c. warm milk
• 6 tbsp. butter
• 4 eggs, at room temperature
• 1 1/4 c. all-purpose flour
• 1/4 c. Greek yogurt or sour cream
• 2 tsp. vanilla extract
• 1/2 tsp. almond extract
• zest of 2 lemons
• 2 tbsp. poppy seeds
• juice of 2 lemons + 1 tbsp.
• 1 c. powdered sugar
• 1 tbsp. milk

Preparation

Grease and flour a 10-cup bundt or tube pan. Set aside.

In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, combine the whole wheat pastry flour, yeast, 1/4 c. of the sugar, and salt.

In a microwave-safe bowl or saucepan, heat the milk and butter to 120 to 130°F. Stir the liquid together well before taking the temperature, and for best results, use a digital read thermometer. The liquid should feel hotter than lukewarm, but not so hot that it is uncomfortable or burns.

Add the milk mixture to the flour and beat on medium speed for 2 minutes. Add the eggs, all purpose flour, Greek yogurt, vanilla extract, almond extract, lemon zest, and poppy seeds. Beat on high for 2 minutes.

Spread the dough/batter evenly into the prepared pan. Cover and let rise in a warm, draft-free place for 1 hour. Towards the end of the cake’s rising time, place a rack in the center of the oven and preheat the oven to 375°F.

Bake the cake for 20 to 25 minutes, until toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 5 minutes, then turn out onto a wire rack.

While the cake is baking, make the lemon soak: Place the juice of your two lemons and the other 1/2 c. sugar in a small saucepan. Heat over medium until the sugar dissolves, stirring occasionally. Let stand at room temperature while the cake bakes. Once the cake is turned out of the pan, pour half of the soak all over the outside of the warm cake, let absorb for 30 seconds, then pour the remaining half over.

To prepare glaze: whisk together the powdered sugar, lemon juice and milk in a small bowl, until smooth. Drizzle glaze over cooled cake and serve.

Red Star Yeast

Ingredients

• 200g cookies (for crust)
• 100g unsalted butter, melted
• 3 sheets leaf gelatin
• 142ml single cream
• 300g full-fat cream cheese
• 100g + 2 tbsp. sugar
• zest of a lemon (divided)
• 6 tbsp. lemon juice (divided)
• 750g strawberries (divided)
• 142ml double cream
• 1 medium egg white

Preparation

Seal the cookies in a plastic bag and crush tem to fine crumbs with a rolling pin. Tip into a bowl and stir in the butter, mixing thoroughly. Put the mix into a loose-bottomed 24cm (9–10") cake pan at least 5cm deep, and press down with a spoon to make an even crust. Chill in the fridge while you make the filling.

Soften the gelatin sheets in cold water for 5 minutes. Pour the single cream in a pan and bring it just to a boil, then take off the heat; wring out the gelatin sheets and add them to the cream. Leave to cool for a few minutes

Beat the cheese, 100g sugar, half of the lemon zest, and half of the lemon juice in a bowl until smooth. Mix in the cream and gelatine mixture and 300g of the strawberries, chopped.

Whip the double cream to soft peaks, then fold into the strawberry mix. Whisk the egg white in a clean bowl to stiff peaks, then fold it in as well. Pour into the cake tin and smooth. Chill for at least 2 1/2 hours, or until set.

To make the sauce, blend 250g strawberries and the other half of the zest and juice, plus 2 tbsp. sugar in a food processor or blender. Add more sugar if needed, then keep cool until ready to serve.

Serve with the last 200g strawberries halved and piled up in the center, along with the sauce.

BBC Good Food

Ingredients

for the beer molasses:

• 1 1/2 cup dark or light brown sugar
• 1/2 cup amber/brown beer
• 1/8 teaspoon cream of tartar
• 1 teaspoon lemon juice

for the cookies:

• 1 cup sugar
• 3/4 cup butter
• 1/4 cup beer molasses
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1 tablespoon ground ginger
• 2 teaspoon baking soda
• 1 egg
• 2 1/4 cup all-purpose flour

Preparation

For the beer molasses:

In a medium saucepan over medium-high heat, combine sugar, beer, cream of tartar and lemon juice. Stir gently until the mixture reaches a boil, and once it boils, do not stir again.

Let the mixture boil and thicken for 1 minute, and then remove from heat. Let mixture cool completely before using it in the recipe. You will have more molasses than you’ll use in this recipe; store the rest in the fridge for another use or more cookies.

To make the cookies:

Heat oven to 350F/175C.

Bring all of the remaining ingredients to room temperature before starting to mix the cookies.

In a medium-size bowl, sift flour and set aside. In a large mixing bowl, cream butter and sugar until light and fluffy using a spatula or the paddle attachment if using a stand mixer.

Add beer molasses, salt, cinnamon, ginger and baking soda with butter mixture and mix until combined. Add eggs and beat until mixture until combined, making sure you scrap the bottom of the bowl between adding additional ingredients.

Add sifted flour and mix gently until combined. Place cookie dough in a bowl and cover with plastic wrap. Let dough rest in the refrigerator for at least 1 hour, up to 24 hours.

Once the dough has rested, use a cookie scoop to evenly portion out cookies. Right before baking, roll cookies in granulated sugar and place evenly spaced on the baking sheet. Bake for 6 minutes. Rotate the baking sheet and bake cookies for another 6 minutes.

AAS

Ingredients

• 1 cup (about 4 1/4 oz.) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/2 cup (4 oz.) unsalted butter, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 3 tablespoons (1 1/2 oz.) dark rum (such as Myers’s)
• 1 teaspoon vanilla extract
• 1 large Granny Smith or Fuji apple, peeled, cored, and cut into 1/2-in. cubes (about 1 1/2 cups)
• Powdered sugar

Preparation

Preheat oven to 350°F. Grease and flour an 8-inch round cake pan; line with parchment paper.

Whisk together flour, baking powder, baking soda, and salt in a large bowl; set aside. Beat butter and granulated sugar with a stand mixer fitted with a paddle attachment on medium speed until lightened and creamy, about 2 minutes. Add eggs 1 at a time, beating until just incorporated. Beat in rum and vanilla until just incorporated. Add flour mixture; beat until just combined (do not overmix). Fold in apples.

Spoon batter into prepared pan, spreading to edges. Bake in preheated oven until top is golden brown, 25 to 30 minutes. Let cool completely in pan on a wire rack, about 30 minutes. Run a knife around cake edges to loosen from pan; invert onto a cake plate. Dust with powdered sugar, and serve.

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