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Cakes & Bakes – Recipes – Gateaux, Genoise and Lemon Drizzle

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Cakes & Bakes Recipes

Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your day and are ready to recreate the bakes at home.

We Baked:

  • Black Forest Gateaux
  • Genoise 
  • Lemon Drizzle

Basic Chocolate Sponge Base

Ingredients:

  • 200g butter / marg
  • 200g sugar
  • 4 eggs
  • 175g self raising flour
  • 25g cocoa powder
  • 2 / 3 tbsp milk

Method:

  1. Cream butter/marg and sugar together until light and fluffy.
  2. Add beaten egg in 3 parts to creamed butter /sugar mix.
  3. Sift cocoa and flour together.
  4. If egg mixture curdles (looks like it is separating) pour all of egg in.
  5. Followed by all the flour and coco.
  6. Gently fold together.
  7. Add milk in the consistency is too thick, it should easily fall off the spoon.
  8. Pour into lined cake tin.
  9. Bake at 140c for approx. 45 mins until light and springy.

Black Forest Gateaux

Assembly:

  1. Carefully slice cake into 3.
  2. Place 1st layer in the centre of the cake board.
  3. Place thin layer of black cherry filling over the sponge.
  4. Place 2nd layer of sponge neatly on top.
  5. Repeat with layer of black cherry.
  6. Place final layer of sponge on top – make sure all pieces are straight / neat.
  7. Place cake on turn table.
  8. Whisk cream until ¾ whipped.
  9. Thickly spread cream around sides of cake using a palette knife.
  10. If right handed spread anti clockwise.
  11. If left handed spread clockwise.
  12. Spread large amount of cream over top of the cake until coated.
  13. Using a comb scraper, gently pull comb scraper around sides of the cake until a comb pattern is achieved.
  14. Indent top of cream cake with the back of a knife blade into 8.
  15. Pipe rosettes on top of cake.
  16. Garnish with chocolate curls.

Vanilla Genoise

Ingredients:

  • Vegetable oil for greasing
  •  4 medium free-range eggs
  •  125g caster sugar
  • 100g unsalted butter, melted and cooled
  • 100g plain flour
  • Fresh whipped Cream, Strawberries and jam to decorate.

Method:

  1. Heat the oven to 180°C/fan160°C/gas 4. Grease a 20cm loose-bottomed cake tin and line the base with baking paper.
  2. Whisk the eggs and sugar with an electric hand mixer for 3-5 minutes until light, mousse-like and doubled in size.
  3. WHISK UNTIL RIBBON STAGE is reached. To test for this, turn off the mixer, lift out the whisks and let the mixture fall back in. It should fall in a ribbon-like trail and hold itself there for a few seconds before sinking back in. If not, whisk more, then repeat.
  4. Carefully pour the melted butter around the edge of the mixture, keeping the white milk solids in the pan (discard these). As you pour the butter, start gently folding it in, lifting and folding the mixture in a figure-of-eight motion but NOT beating or whisking it. Continue until there are no traces of butter left.
  5. Sift the flour over the cake mixture with a pinch of salt. Fold in as above, being as light and gentle as possible, until no traces of flour are visible.
  6. Pour into lined greased tin, bake for approx. 30/35 mins – 150`c until springy
  7. Slice in half when cooled and fill with fresh whipped cream and jam.

Lemon Drizzle

Ingredients:

  • 150g butter
  • 150g caster sugar
  • 175g plain flour
  • 15g baking powder
  • Zest of 3 lemons
  • 3 eggs
  • 125g milk

Lemon Glaze:

  • Juice of remaining 3 lemons
  • 150g sugar

Method:

  1. Cream butter & sugar until light and fluffy
  2. Mix in beaten egg / milk together add flour, baking powder & zest
  3. Fold together
  4. Pour into loaf tin
  5. Bake 160`c approx 30 mins

For the Glaze:

  1. Mix together 150g sugar and juice of 3 lemons – warm gently
  2. As soon as the loaves come out of the oven, brush entire lemon juice mix over them.
  3. Enjoy warm or cold
  4. Can be finished with water icing and lemon zest

Vegan Lemon Drizzle

Ingredients:

  • 275g Self-Raising Flour
  • 1 teaspoon baking powder
  • 195g Caster Sugar
  • Zest of 3 lemons
  • 100ml Sunflower Oil
  • 170ml Water

Lemon Glaze:

  • Juice of remaining 3 lemons
  • 150g sugar

Method:

  1. Preheat the oven to 180c fan and line loaf tin with greaseproof paper. In a large mixing bowl, stir together the flour, baking powder, caster sugar and zest.
  2. In a separate bowl, combine the oil and water.
  3. Pour the wet mixture into the dry and mix with a wooden spoon until combined. Pour the cake batter evenly into the lined tin.
  4. Place the tin in the middle of the oven and bake for 30-35 minutes or until golden brown. You’ll know when it’s down when it is spring to the touch.

For the Glaze:

  1. Mix together 150g sugar and juice of 3 lemons – warm gently
  2. As soon as the loaves come out of the oven, brush entire lemon juice mix over them.
  3. Enjoy warm or cold
  4. Can be finished with water icing and lemon zest

We hope you enjoyed the class!

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