* Wire/metal cooling rack You need to cool cakes properly when they come out of the oven by letting the air circulate underneath.
* Sieve I always sift my dry ingredients as it helps to evenly combine xanthan gum, baking powder and spices into the flour. They are also good for straining purées and pulps and dusting cakes with icing sugar.
* Knives One of my best buys has been a large plastic knife normally used for cutting lettuce. It is brilliant for cutting brownies and other sticky cakes and traybakes. Palette and round-bladed knives are great for smoothing and lifting, whilst small serrated knives provide a clean finish.
* Spoons When folding flour, fruit or egg whites into the cake mixture, I always use a large metal serving spoon. It reduces the amount of folding I have to do and keeps more air in the mixture.
* Skewers I use a metal skewer to test whether my cakes are baked. Insert into the middle of the cake and if it comes out clean, the cake is ready.
* Icing nozzles I have a selection of different shapes and sizes for piping frosting onto my cupcakes. Unless you are an experienced cake decorator, you will need only a couple, in either plastic or metal.
* Piping bag Used for piping frostings and creams, they can be washable nylon or disposable plastic.
* Baking parchment Used for lining tins and trays. Don’t make the mistake of using greaseproof paper. It is not stick-proof and you will need to grease it.
Cakes
Banana, pecan & golden syrup loaf
Apple & blueberry cake
Bara brith
Date & chocolate torte
Traditional cherry & almond cake
Raspberry, blueberry & lime drizzle cake
Chocolate & hazelnut cake
Orange, polenta & poppy seed cake
Boiled fruit cake
Marmalade, hazelnut & chocolate torte
Raspberry & almond cake
Light chocolate torte
Dundee cake
Black Forest chocolate roulade
Coconut & lime cake
Chocolate & almond sponge
Moist orange & almond cake
Victoria sandwich
This is one of the most traditional and deliciously easy cakes you can bake, and for me it conjures up lazy Sunday afternoon teas and summer fêtes. It’s an elegantly simple cake that I like to dress up with dairy-free cream and strawberry jam, but also tastes wonderful filled with dairy-free cream and passion fruit.
serves: 8 to 10
preparation: 25 minutes
baking: 20 minutes
cooling: 30 minutes
freeze: Yes, prior to filling
250g (9oz) eggs, beaten (about 4 large eggs)
1 tsp vanilla extract
2 tbsp soya/rice/almond milk
250g (9oz) dairy-free spread
250g (9oz) caster sugar
225g (8oz) wheat- and gluten-free self-raising flour
1 tsp xanthan gum
1½ tsp gluten-free baking powder
30g (1oz) ground almonds
Strawberry jam, for spreading
1 x Dairy-free Cream
2 tbsp caster sugar, for dusting
equipment
2 x 20cm (8 inch) sandwich tins
* Preheat the oven to 195°C/175°C fan/Gas 5. Grease the tins and line the bases with baking parchment.
* Blend the eggs, vanilla and milk together with a fork in a small bowl or jug. Using a hand-held electric mixer on a high setting, cream the dairy-free spread and sugar together in a large mixing bowl for about 3 minutes until light and fluffy.
* Gradually add the eggs, vanilla and milk mixture on a medium speed setting, mixing well between each addition. Don’t worry if it curdles slightly, just turn the mixer setting to high for a couple of seconds and the mixture will become smooth again.
* Fold in the sifted flour, xanthan gum, baking powder and ground almonds using a large metal spoon so you don’t knock the air out.
* Spoon the mixture into the two sandwich tins, smoothing to the edge with the back of a dessert spoon. To make sure both cakes are the same size, I weigh the two filled tins, adjusting if necessary.
* Bake for 20 minutes or until the cakes are well risen, golden and the sponges spring back when touched. You will also find that the