That is why the size of the tin is stated in the recipe.

If the tin is too big the cake will not rise properly and may  brown unevenly: if too small, the texture will be coarse, and if it doesn’t overflow, it will probably sink on cooling.

Most tins should be filled at least 1/2 full and not  more than 2/3 to achieve effective results.

Loaf and ring tins can be filled a little higher.

Note From the Cook’s Kitchen

If you wish to use a tin different from that given in the recipe, it is easy to check whether it is of suitable size.

Just fill the tin with water before you butter and flour it, of course, and pour the water into  the size tin you have chosen.

If  it does not overflow  it is the right size tin.

Always remember that the right size tin is important when cooking a sponge cake, if it comes over the top it will burn a little, not to mention the mess it will make in the oven.

If too deep it won’t brown nicely and will come in at the sides.

the worlds biggest on the job training

there is only the first step

the first step is the everlasting step.

Life is short

We make it shorter by wasting time

Butter               Soft                              250g

Icing Sugar    Sifted                            375g

Vanilla Essence

Method

Cream   butter until soft  and pale in colour

Slowly beat in sieved icing sugar

Add a few drops of Vanilla essence

Rich Butter Cream

Sugar                                                             375g

Boiled water                                               2 tablespoons

Egg Yolks                                                    2

Butter                   Soft                                185g

Flavouring

Method

Place the sugar and water in small saucepan, place over low heat until sugar is dissolved (syrup)

When syrup is perfectly clear, bring to the boil without  stirring  until syrup makes a good thread on the end of a skewer.

Set aside  for a few minutes

Beat egg yolks in a clean bowl,  then pour on  the syrup in a thin stream, whisking all the time

Important From the Cook’s Kitchen:

If the syrup is added too quickly  or too hot, the eggs will curdle

Beat until cool.

Cream the butter and whisk a little at a time into the egg mixture

Important From the Cook’s Kitchen

If egg mixture is too warm then  the creamed butter will become liquid and mixture will no thicken.

Flavour as  desired,  use the butter cream when very cold.

Coffee Butter Cream

Make as for Butter Cream, but omit the vanilla essence   and flavour according to taste with  liquid coffee extract.

Try adding 2 tblsps  finely chopped walnuts also

Chocolate Butter Cream

Flavour either by adding 30g melted chocolate or by replacing 1   tbsps of sugar  with 1 tablespoon of cocoa.

Walnut Butter Cream

Add 2 tbsps finely chopped walnuts  to some vanilla flavoured butter cream

Nutty Butter Cream

Chop 2 tblsps   toasted almonds, finely chopped  and beat well into plain butter cream

Banana Filling

Bananas                                   2

Castor Sugar                         65g

Lemon rind                           grated

A little lemon juice

2 tblsps cream                      stiffly beaten

Method

Sieve or beat the bananas  and add the sugar, a little lemon juice   and the stiffly beaten cream.

Beat all ingredients together very thoroughly.

Nut and Apricot Filling

Walnuts   Chopped                               3 tblsps

Almonds   Ground                                3 tblsps

Apricot Jam  Warmed

Almond Essence (optional)

Method

Mix nuts together, add enough  slightly warmed sieved apricot jam to bind together.

Add a few drop of Almond Essence if required.

which has become a part of one’s being

1. Cranberries                                           500g
2. Water                                                     150ml
3. Sour Cooking Apples                         500g
4. Sugar with Pectin                              1kg
5. Fine Port                                               8 tablespoons

• Place Cranberries and water in a saucepan
• Add peeled and quarter cooking apples
• Cover and simmer for 15 minutes until fruit is soft
• Remover from heat, add sugar and stir until dissolved.
• Return to heat, bring to the boil and boil for 4 minutes stirring occasionally
• Remove from heat
• Cool for 15 minutes, then stir in the Port
• Pour   into warm jars
• Cover when cold

From the Cook’s Kitchen

*Pectin is the setting ingredients for jam

Always use clean warm jars because pouring hot jam into a cold jar may cause it to crack or shatter.

Jars must be cleaned by placing them in a large saucepan of warm water and bring the water to the boil for 5 minutes.

Because you can only do a little

Edmund Bunkle

Ingredients

1. soft dried apricots                       250g
2. 2 oranges                                    Finely grated rind & juiced
3. orange marmalade                     4 tablespoons
4. Demerra sugar                             500g
5. Mixed Spice                                 2 level teaspoons
6. Nutmeg                                          1/4 level teaspoon
7. Fine Brandy                                 300ml

• Into a large bowl snip the apricots into small pieces
• Add the rind of the oranges and 3 tablespoons of the juice
• Stir in all the other ingredients.
• Cover and leave for 2 days
• Stirr 3 or 4 times during that time.
• Pack into clean warm jars
• Cover tightly with lids to prevent evaporation of the Brandy.
• Store in a cool dry place.

Keeps well for up to 3 months

From the Cook’s Kitchen  Hints & Tips

If giving as a gift

Cut Christmas patterned material into squares or rounds approximately 40cm larger than the top of the jar lid.

Cover the lid, place an elastic band around the material to hold it in place.

Using a 6mm wide piece of bright ribbon  place  it around the top of the jar & tie a bow.

-  indeed, it’s the only thing that ever has.

(Margaret Mead)

Hints & Tips from the Cook’s Kitchen

Remember that Chocolate needs T.L.C. so melt over simmering water only.

If the heat is too hot you will have a white bloom through the chocolate when it cools.

Don’t allow steam to get into your chocolate or it will thicken it.