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INFORMATION

All-in-one sponge

»This kind of sponge is ideal for the baking novice. It is quick to make and uses the same ingredients as a sponge cake mixture. The only difference is that all the ingredients are mixed together at the same time instead of one after the other.

»All the ingredients are whisked together with a hand-mixer, first briefly on a low setting, then for I–2 minutes on the highest setting until you have obtained a smooth, even mixture.

»Admittedly this kind of sponge has a less fluffy consistency than a sponge cake mixture but it is very suitable for cakes without heavy ingredients.

»The methods of preparing, baking and storing all-in-one sponge mixture are the same as those given in the Sponge Mixture Information section (pp. 8–9).

Fruit pie with strawberries

QUICK (ABOUT 12 PIECES)

Preparation time:

about 30 minutes, excluding cooling time

Baking time: about 15 minutes

For the pie tin (diameter 28 cm/11 in) or springform mould (diameter 26 cm/10¼ in):

a little fat or baking parchment

For the all-in-one sponge:

125 g/4½ oz (1¼ cups) plain (all purpose) flour 2½ level teaspoons baking powder 100 g/3½ oz (½ cup) sugar 1 sachet vanilla sugar 4 eggs (medium) 3 tablespoons cooking oil 2 tablespoons vinegar, e.g. fruit vinegar

For the vanilla cream:

80 g/3 oz (½ cup) vanilla-flavoured custard powder 250 ml/8 fl oz (1 cup) milk 20 g/¾ oz (2 tablespoons) sugar

For the filling:

1 kg/2¼ lb strawberries a little sugar if necessary

1 Grease the bottom of the pie tin or springform mould and line with baking parchment. Preheat the oven: Top/bottom heat: about 180 °C/350 °F (Gas mark 4) Fan oven: about 160 °C/325 °F (Gas mark 3)

2 To make the sponge, mix together the flour and baking powder in a mixing bowl. Add all the rest of the ingredients one after the other and whisk with a hand-mixer with whisk attachment, first briefly on the lowest setting, then on the highest setting for 1 minute until you have a smooth, even mixture.

3 Put the sponge mixture in the pie tin or springform mould and smooth flat. Put the tin or springform mould on a shelf in the bottom third of the preheated oven. Bake for about 15 minutes.

4 Turn out onto a cake rack lined with baking parchment and leave to cool.

5 To make the vanilla-flavoured crème pâtissière, make a custard with vanilla-flavoured custard powder using 250 ml/8 fl oz (1 cup) milk and 20 g/¾ oz (2 tablespoons) sugar, following the instructions on the packet. Leave to cool, stirring occasionally, then pour over the base (photograph 1).

6 For the topping, wash the strawberries, drain thoroughly, remove the stalks and cut the larger ones in half. Sprinkle the strawberries with sugar, leave to stand briefly and then arrange on the base (photograph 2).

7 Make the glaze with glaze powder, sugar and water, following the instructions on the packet. Then spoon over the strawberries (photograph 3). Leave the glaze to set and refrigerate until ready to serve.

TIPS» If you are using metal pie tins, you must grease and flour them first.