Lemon-striped madeleines
Victoria sponge
Brittany butter cake
Chocolate hazelnut cheesecake
Baked Alaska with hot chocolate sauce
A warm crisp meringue surrounding frozen ice cream atop a delicate chocolate sponge – a temperature contrast that is always impressive. The key to this culinary feat lies in the meringue, which acts as an effective insulator so the ice cream remains frozen even in the heat of the oven. A really fun dessert for a special occasion, either served on its own or topped with this extremely moreish hot chocolate sauce.
Prep time: 45 minutes
Baking time: 30–35 minutes
Ready in: 1 hour 45 minutes
Serves: 8–10
1 litre (1¾ pints) vanilla, coffee or chocolate ice cream
For the sponge base
50g (2oz) dark chocolate, in drops or broken into pieces
125g (4½oz) butter, softened, plus extra for greasing
125g (4½oz) caster sugar
2 eggs, beaten
125g (4½oz) self-raising flour, sifted
For the meringue
3 egg whites
200g (7oz) caster sugar
Pinch of cream of tartar
1 litre (1¾ pint) pudding basin (20cm/8in in diameter)
20cm (8in) diameter cake tin
Line the pudding basin with a double layer of cling film, leaving enough hanging over the edge to cover the sides of the basin. Place the ice cream in the basin (you may need to allow it to soften for a few minutes, but don’t let it melt). Press down to get a smooth surface (giving it a few gentle bangs to help remove any air holes), then cover the top with the cling film and return it to the freezer.
Preheat the oven to 180°C (350°F), Gas mark 4, then butter the sides of the cake tin and line the base with a disc of baking parchment.
Place the chocolate in a heatproof bowl and set over a pan of gently simmering water. Leave until just melted, stirring occasionally, then remove from the heat and set aside.
Cream the butter until soft in a large bowl or in an electric food mixer. Add the sugar and beat until the mixture is light and fluffy. Gradually add the eggs to the creamed butter mixture, beating all the time. Beat in the melted chocolate, then gently fold in the flour to combine.
Tip into the prepared cake tin and bake for 25–30 minutes or until a skewer inserted into the centre of the cake comes out clean.
Remove the cake from the oven and turn the temperature up to 220°C (425°F), Gas mark 7, if cooking the meringue straight away.
Allow the cake to cool down in the tin for 10 minutes, then loosen around the edges with a small, sharp knife and carefully remove the cake before leaving on a wire rack to cool down fully.
Meanwhile, make the meringue. In a large, spotlessly clean bowl, whisk the egg whites until they form soft peaks. Add half the caster sugar and the cream of tartar and whisk until stiff peaks form and the meringue is satiny and glossy. Fold in the remaining sugar with a metal spoon or spatula.
Once it has cooled, place the cake base in the middle of a baking sheet (one that is completely flat, with no ‘lip’, so that the baked Alaska can be removed easily). Take the ice cream out of the freezer. With the help of the cling film, remove the ice cream from the pudding bowl and place it upside down onto the cake, removing all the cling film.
Quickly spoon over the meringue, spreading it thickly and in peaks over the ice cream and the sides of the cake, down to the baking sheet. You can cook the baked Alaska immediately or you can return it to the freezer for up to 1 hour. It will take an extra 3–4 minutes in the oven if cooking from frozen. To cook, place in the centre of the hot oven for 3–4 minutes or until the meringue is set on the outside and golden in colour.
Carefully transfer the baked Alaska to a serving plate, using a palette knife dipped in hot water to help you slide and push it onto the plate. Serve straight away on its own or with chocolate sauce.
Variation
If you prefer, you can make this dish using a plain version of the sponge. Follow the recipe as above but simply omit the chocolate from the mixture.
Prep time: 5 minutes
Cooking time: 5 minutes
Ready in: 10 minutes
Makes: about 400ml (14fl oz)
200ml (7fl oz) double or regular cream
200g (7oz) dark chocolate, in drops or chopped into pieces
1–2 tbsp rum or brandy (optional)
To make the hot chocolate sauce, place the cream in a saucepan and bring to the boil. Add the chocolate and stir until just melted, then add the rum or brandy (if using). Reheat the sauce gently when needed.
Chocolate orange sauce
Add 1–2 tablespoons of orange liqueur (such as Cointreau or Grand Marnier) and 1 teaspoon of finely grated orange zest to the basic chocolate sauce.
Carrot cake is a classic. Carrots were originally added to cakes to sweeten them when sugar was rare and expensive. Despite sugar being readily available today, carrot cake remains universally popular, the carrots adding not just sweetness but moisture and a lightly resistant texture. Here are three different types of carrot cake. This first one is cooked in a loaf tin where the cream-cheese icing has just a hint of orange. Then there are some cupcakes, which are infused with ginger – both ground and crystallised. These are followed by a layer cake, where the icing is laden with the caramel flavour of dulce de leche.
Prep time: 20 minutes
Baking time:1 hour–1 hour 15 minutes
Ready in: 2 hours
Serves: 8–10
2 eggs
150ml (5fl oz) sunflower or vegetable oil
200g (7oz) soft light brown sugar
300g (11oz) peeled and grated carrots (weight