Year 8 Food Technology. Go Crazy With Cakes. Recipe Booklet

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1 Year 8 Food Technology Go Crazy With Cakes Name: Recipe Booklet Please keep this booklet in a safe place and bring it to every lesson When cooking, keep it in a protective plastic wallet These recipes are the ones we will use for practical cooking sessions over the coming weeks. We may not always follow the recipes in the order they are printed in the book. Oven temperatures are listed for gas ovens, conventional ovens and fan ovens. We use fan ovens at school. Always check with Mr Isaacs which recipe you are cooking if you are absent for a lesson Always bring a suitable container with you to take your product home. Check if there are ingredients which you are not keen on, rather than just leave them out or not cook at all. Year 8 - Go Crazy with Cakes recipe book 1 of 12

2 Small Cakes 50g SR Flour 50g margarine (cold) 50g sugar 1 egg 1-2 tbsp water (if needed) Optional ingredients include Raisins, sultanas, cherries, chocolate drops (25g) or fruit zest- a little Wooden spoon Paper cases Table knife Teaspoon 9 Paper cases Oven temperature : Gas 5 or 190 C, 180 C Fan Oven 1. Preheat the oven and line the bun tin with 9 paper cases. 2. Cream margarine and sugar together in a bowl until light and fluffy. 3. Beat in the egg and then gently fold in the sieved flour carefully. 4. Check the consistency of the mixture- dropping consistency is requiredadd a little water to soften the mix if needed. 5. Half fill the paper cases with the mixture and bake for around 15 mins until firm and golden brown. 6. Place on a cooling rack to cool down. Year 8 - Go Crazy with Cakes recipe book 2 of 12

3 Rock Buns 225g SR Flour pinch of salt 100g margarine (cold) 50g sugar 100g dried fruit or cherries or choc Fork chips. Fish slice 1 egg Greased baking tray- or greaseproof paper from home. Container with lid. Oven temperature : Gas 6 or 200 C, 190 C Fan Oven 1. Pre heat the oven to temperature. 2. the flour into the large mixing bowl and stir in the salt. 3. Rub in the margarine, using fingertips. 4. Stir in the dried fruit/flavour and sugar. 5. Break the egg into the small bowl and thoroughly whisk with the fork. 6. Mix to a stiff dough with the egg, adding a little at a time. 7. Place in rough heaps on the greased baking tray and bake for mins 8. Makes approx 8 buns. 9. Remove when cooked and then transfer to cooling tray using fish slice. 10. Wash and clear away. 11. Transfer to tin to take home when cool- do not put lid on if buns are hot. Year 8 - Go Crazy with Cakes recipe book 3 of 12

4 Swiss Roll 50g SR Flour 50g Caster sugar 2 eggs 4 tbsp jam or lemon curd Extra caster or icing sugar to decorate Variation- Chocolate swiss roll Add 1 tbs cocoa powder. Electric Whisk Greased baking tray 2 sheets of greaseproof paper Container to take home. Oven temperature : Gas 6 or 200 C, 190 C Fan Oven 1. Preheat oven and line tin with greaseproof paper. 2. Break eggs into mixing bowl and whisk lightly. Add sugar and whisk until thick, creamy and almost white in colour- this will take a long time!! 3. flour and lightly fold in using a metal spoon. 4. Place the mixture into the prepared tin and bake for 10 minutes -do not overbake or it will crack when rolled. 5. Prepare to roll: 6. Place a damp tea towel on your work surface, place the extra sheet on greaseproof paper on the tea towel and sprinkle with 2 tsp caster sugar. 7. Turn out cooked roll onto sugared greaseproof paper, remove the lining paper and trim if required. 8. Spread quickly with the warmed jam or lemon curd- not near edges. 9. Roll tightly, starting from a narrow edge. 10. Leave to cool, resting on the seam. 11. Dredge with caster or icing sugar to decorate. Year 8 - Go Crazy with Cakes recipe book 4 of 12

5 Gingerbread 200g Plain Flour 2 tsp ground ginger or mixed spice 1 tsp bicarbonate of soda 50g sugar (brown) 50g margarine or lard 1 egg 100g treacle or syrup 125ml/ 1/4pt milk Optional 100g sultanas Fork Small pan Greased baking tray Oven temperature : Gas 4 or 180 C, 170 C Fan Oven 1. Preheat oven and line the baking tin with greaseproof paper. 2. Beat the egg and milk together with a fork in the small mixing bowl. 3. the flour, ginger and bicarbonate of soda into the large mixing bowl. Stir in the sugar. 4. Put the lard/ margarine and treacle into a pan and melt without boiling. This mixture must be heated gently. 5. Once melted, pour into the flour mixture and beat together. 6. Add the egg and milk mixture and beat until smooth. The mixture will be very soft. 7. Add sultanas if using 8. Pour into the baking tin and cook for 25 mins until cooked. 9. Test with a skewer to check if it is cooked. 10. Leave in the tin to cool, then remove and cut into squares when cold. This cake is better if it is left for a few days to go soft on top before eating! Year 8 - Go Crazy with Cakes recipe book 5 of 12

6 All in one Sandwich Cake 100g SR Flour 100g margarine (cold) 100g sugar 2 eggs 1-2 tbsp water (if needed) 4 tablespoons of jam or lemon curd Icing sugar to decorate -optional. Wooden spoon Greased and lined sandwich tins Container with lid to take home (an old biscuit or Celebrations tin is ideal) Oven temperature : Gas 4 or 180 C, 170 C Fan Oven 1. Preheat the oven and line the base of two 7 round sandwich tins. 2. the flour into a bowl, add the sugar, margarine and eggs and beat with a wooden spoon until the mixture is light- coloured and fluffy. 3. Check the consistency of the mixture- dropping consistency is requiredadd a little water to soften the mix if needed. 4. Divide the mixture between two tins and smooth the top. 5. Bake for 20 mins or until golden brown and firm to the touch in the centre of the cake. 6. Cool on the wire cooling rack. 7. When cold, spread with jam on one cake, put the other on the top and decorate with icing sugar if required. DO NOT bring butter icing as you do not have time to let it cool before filling. Year 8 - Go Crazy with Cakes recipe book 6 of 12

7 Chocolate Fudge Cup Cakes 100g dark Chocolate 100g margarine 50g brown sugar 2tbsp hot water 2tbsp Syrup 50ml milk 1 egg 100g SR Flour 2 tbsp cocoa powder Wooden spoon Small pan Table knife Teaspoon A tin to take them home in Optional ingredients include Raisins, chocolate chips or cherries 50g Oven temperature : Gas 4 or 180 C, 170 C Fan Oven 1. Preheat the oven and line the bun tin with 12 paper cases. 2. Melt margarine, sugar, chocolate, syrup and water together in a pan until melted. Set aside for two minutes then add milk and egg. 3. Beat in the sieved flour and cocoa carefully. Add any extra ingredients you may be using at this stage. 4. Use a jug to pour the mix into the cake cases 5. Half fill the paper cases with the mixture and bake for around 20 mins until firm and well cooked 6. Place on a cooling rack to cool down. Year 8 - Go Crazy with Cakes recipe book 7 of 12

8 Chocolate Chip Cookies 100g SR Flour 50g margarine (cold) 50g soft brown sugar 1 tsp syrup 50g chocolate chips 1 tbsp milk Flavour variations Use any type of chocolate- plain, milk or white, cherries, or fruit Wooden spoon Fork Fish slice Greased baking tray Oven temperature : Gas 4 or 180 C, 170 C Fan Oven 1. Preheat oven to above temperature 2. Grease baking tray or line with greaseproof paper from home. 3. Beat the margarine until soft, add the sugar and cream until light and fluffy 4. Stir in the syrup, flour, chocolate chips and milk and mix well. 5. Place spoonfuls of the mixture on the prepared tray and bake for 8-10 minutes. 6. Remove from the tray immediately and place on the cooling tray. 7. Put into tin to take home once they are cold. Year 8 - Go Crazy with Cakes recipe book 8 of 12

9 225g SR Flour pinch of salt 100g margarine (cold) 50g sugar 1 egg 4 tbsp fruit jam Jam Buns Fork Wooden spoon teaspoon Fish slice Pastry brush Greased baking tray Oven temperature : Gas 6 or 200 C, 180 C Fan Oven 1. Preheat the oven to temperature. 2. the flour into the large mixing bowl and stir in the salt. 3. Rub in the margarine, using fingertips. 4. Stir in the sugar. 5. Break the egg into the small bowl and thoroughly whisk with the fork. 6. Mix to a stiff dough with the egg, adding a little at a time. 7. Divide the mixture into 8 equal pieces and lightly roll each one into a circle, dusting your hands with flour if required. 8. Place on the greased baking tray and using the handle of the wooden spoon, make a hole in the top of each bun. 9. Drop a teaspoon of jam carefully into each hole- do not overfill or they will boil over. 10. Bake for mins in preheated oven. 11. Remove when cooked, and transfer to cooling tray using fish slice. 12. Wash and clear away. 13. Transfer to tin to take home when cool- do not put lid on if buns are hot. Year 8 - Go Crazy with Cakes recipe book 9 of 12

10 Scones Basic mixture 250g SR Flour pinch of salt 50g margarine (cold) 25g sugar 125 ml or ¼ pt milk Flavours- choose one of the following: 75g mixed fruit/sultanas ½ tsp mixed spice/cinnamon 50g cheese- BUT no sugar!! Measuring jug Fork Greased baking Tray Rolling pin Cutter Pastry brush Oven temperature : Gas 8 or 210 C, 200 C Fan Oven 1. Preheat oven. 2. flour into mixing bowl 3. Rub in fat 4. Stir in flavourings and sugar, 5. Add milk slowly and mix to form a stiff dough. 6. Roll out gently to a 3cm thickness and cut into rounds using the cutter 7. Glaze the tops using the spare milk 8. Bake for mins until cooked 9. Cool on cooling tray Year 8 - Go Crazy with Cakes recipe book 10 of 12

11 Apple and Sultana Crumble 100g plain flour 50g butter or margarine 50g oats 25g sugar 2 small cooking apples 50g granulated sugar 50g sultanas- optional Weighing scales, mixing bowl, wooden spoon, chopping board, knife, Oven proof dish or foil tray, Approx 26cm by 10 cm or equivalent Important- you need to bring this from HOME! Oven temperature : Gas 5 or 190 C, 180 C Fan Oven 1. Preheat the oven. 2. Rub in the butter or margarine into the flour until it resembles breadcrumbs. 3. Stir in the oats and 25g sugar 4. Peel the apples using a vegetable peeler 5. Cut the apples into quarters and remove the core. 6. Slice thinly. 7. Arrange the apple slices in the oven proof dish/foil tray on a baking tray and then add the sultanas and 50g sugar 8. Sprinkle the crumble topping over the apple slices 9. Bake for minutes, until the apple is soft and the crumble is golden. Year 8 - Go Crazy with Cakes recipe book 11 of 12

12 Basic mixture 300g SR Flour ½ tsp salt 2 tbsp vegetable oil (school) 125g sugar 1 egg 275 ml milk Flavours 75g Sultanas or other fruit 100g white chocolate chips Sultana and White Chocolate Muffins Measuring jug Fork Muffin Tray Spatula 12 Muffin cases Oven temperature : Gas 6 or 200 C 1. Preheat oven. 2. flour and salt into mixing bowl 3. Add sugar and stir 4. In a jug beat egg, milk and oil, 5. Add to dry ingredients. 6. Stir mixture with any other flavouring that you are using the mixture will be lumpy and this is fine! 7. Divide into 12 muffin cases 8. Bake for minutes or until cooked 9. Cool on cooling tray Year 8 - Go Crazy with Cakes recipe book 12 of 12