CAKES MADE WITH PLAIN FLOUR RECIPES

Steps:

• Scones Pre-heat the oven. Dust a large baking tray with flour. Measure the flour and baking powder into a bowl, stir to combine and sieve into a mixing bowl. Stir in the brown sugar. Chop the butter into the bowl and using a fork, blend everything together until the mixture resembles fine breadcrumbs. Stir in the milk then use your hands to bring together a soft mass of dough. Lightly dust the work top with flour, place the dough in the middle and flatten it to 3cm/1” with your hands. Press a round pastry cutter or upturned coffee cup into the dough to cut out circles. Lift the dough circles onto the prepared baking tray. Bake for 15-18 minutes until golden brown. Rhubarb Jam Compote Wash, dry and slice the rhubarb into 3xm/1” lengths. Put the rhubarb, sugar, orange zest and juice into a saucepan over a medium heat. Boil, stirring occasionally for 20-25 minutes until the jam compote starts to thicken. Pour the jam compote into a warm sterilized jar.

Steps:

• Chocolate Sponge Pre-heat the oven. Rub some butter around the inside of a 23 x 33cm/9 x 13” Swiss roll tin or insert a baking liner. Separate the eggs into two bowls and beat the whites until stiff. Add the sugar to the yolks and beat until thickened. Sieve the cocoa over the yolks and beat again. Gently fold the egg whites into the yolks with a metal spoon, using a cutting and turning action. Sieve the flour into the bowl and gently combine by cutting and folding with the spoon. Pour the mixture into the prepared tin, spreading it out to the edges. Bake for 10-12 minutes. Spread a clean tea towel over the baking tray, place a chopping board on top and invert everything together. Remove the baking tray, and cake liner if used, to leave the sponge on the tea towel. Using the tea towel for support, roll the long edge of the sponge into a cylinder with the cloth inside. Leave the cloth and sponge cylinder to cool completely. Chocolate Filling Cut the butter into small cubes, put them in a bowl and beat until the butter is light and fluffy. Sieve the icing sugar and cocoa into the bowl and beat until combined and soft. Gently unroll the cold sponge. Spread the filling all over the inside of the sponge. Roll up the filled sponge, making sure the filling stays inside. You can use the tea towel to help with this. Chocolate Log Topping Cut the butter into small cubes, put them in a bowl and beat it until the butter is light and fluffy. Sieve the icing sugar into the bowl and beat until combined. Gently melt the chocolate and mix this into the bowl. Spread the topping over the rolled-up sponge. Drag a fork through the icing to create a log texture.