Tuesday, 17 January 2017

strawberry and Chambord marshmallows


Summer in Sydney is a study of extremes; it's hot, bright, colourful, and noisy, with spectacular electrical storms, incredible downpours, and impossibly blue skies. It's not my season, maybe it's my english sensibilities, I love the gentle, more moderate autumn and spring, and relish the relative cool of winter. A silver lining though, for me, is definitely summer fruit; fridge cold water melon, stone fruit, cherries, mangos, their pips devoured over the sink, chins dripping, and berries, bring on the berries. 

A couple of weeks ago at the fruit market there was a tray sale, strawberries were $6 a tray, that's 3kg for six bucks, I bought 2 trays.  Six kilos is more strawberries than you might think, certainly more than I imagined, just wiping and hulling took ages! Half went into my jam pot, and just a portion of the rest into these mallows. They're packed with strawberry flavour, delicately spongy with just the right amount bounce. Homemade marshmallows are incredible, nothing like store bought, honestly, give them a go, you'll need a stand mixer and sugar thermometer, but it's plain sailing after that.

Strawberry and Chambord Marshmallows

350g strawberries
60ml Chambord liqueur (I'm new to Chambord, and it's love at first sight sip đŸ’•)
18g powdered geletin
500g caster sugar
250ml water
2 egg whites
pinch of salt
snow sugar* for dusting

• lightly grease an 18cm by 24cm shallow cake pan and dust with snow sugar (an 18cm by 24cm pan is not essential, any pan that will give you a similar volume will be fine)

• put the strawberries in a blender and pulse to form a puree; push the puree through a sieve into a jug. You need 120ml of the sieved puree, but may have slightly more if your berries are perfectly ripe. Combine the strawberry puree with the Chambord, whisk in the gelatin, and set aside

• in a medium sized saucepan combine the caster sugar and water, cook over a gentle heat, stirring until the sugar has dissolved, stop stirring as soon as the sugar has dissolved. Increase the heat to medium and cook until the syrup reaches 125ÂșC on a sugar thermometer, approximately 5-8 minutes, keep a close eye on it, brushing any crystals that form on the side of the pan with a wet pastry brush. Once the sugar syrup reaches 125ÂșC, remove from the heat and add the strawberry mixture, stir until combined, take care as the mixture is seriously hot and will bubble alarmingly!

• meanwhile, using a stand mixer, whisk the egg whites with a pinch of salt until frothy; gradually add the strawberry mixture, whisking continuously on medium speed until the mixture has doubled in volume, slowly decrease the speed, mixing until the bowl is just warm to touch

• pour the mixture into the cake pan, spread evenly, then dust the surface with snow sugar. Stand at room temperature for around 3 hours or until firm. Carefully turn the mallow slab onto a snow sugar dusted board, and using a very sharp knife, cut into squares; they can be as large or small as you like, I tend to cut into 36 pieces. I have a thing for super straight edges on my mallows, and have developed an annoyingly time consuming method to achieve them. If you're not that bothered, go with the sharp knife, mallow perfectionists read on... Heat a pallet knife over a flame, and quickly use the hot knife to cut the marshmallow slab in half, repeat the heating/cutting process until you have 6 equally sized strips, washing the knife between cuts. Turn your board through 90Âș and repeat the cutting process, turning your 6 strips into 36 mallow squares.

• whatever your cutting method, the cut edges will be sticky, so each square will need to be rolled in snow sugar.

• store in an airtight container between sheets of baking paper, keep the container in a cool place out of direct sunlight; the mallows will keep at room temperature for up to 2 weeks.

* in Australia snow sugar is available from specialty food stores, including The Essential Ingredient, but can be substituted with a 50/50 combination of icing sugar and corn or potato starch









Tuesday, 27 December 2016

nutella chiffon cake



For you Lily! This nutella chiffon cake was my son's birthday request, it was about a month late, there were oven issues... I'm still working on the cake, it's tricky to achieve a good chocolate flavour and maintain the lightness of the sponge. So really, the cake here is just a vehicle for the frosting and ganache; the nutella buttercream was amazing, the smoothest finish I've had, and so delicious. The cake is a work in progress, please share any suggestions, I'll be back with an update soon...

chocolate chiffon

200g cake flour
30g cocoa powder
10g baking powder
1/4 tsp bicarb soda
1/2 tsp salt
250g caster sugar
180 ml cooled, weak black coffee
125 ml canola oil
1 vanilla bean, seeds scraped or 1 tsp vanilla paste
6 eggs, separated
1 extra egg white
1/2 tsp cream of tartar (not essential, but will stabilise the egg whites)
50g caster sugar

nutella swiss meringue buttercream, recipe below
cooled nutella ganache, recipe below
strawberries and ferrero rocher to decorate

serves 16

 preheat your oven to 170ÂșC

• combine the cake flour, cocoa, baking powder, bicarb soda and salt, sift into a the bowl of a stand mixer, if you have one, and with the paddle attachment mix through the 250g caster sugar 
• make a well in the centre of your flour mixture, add the cooled coffee, egg yolks, oil and vanilla extract, mix until smooth
• in another, really large bowl whisk the 7 egg whites until foamy, add the cream of tartar then mix until you have soft peaks, gradually add the additional 50g caster sugar, whisking until you have firm peaks and the sugar has dissolved
• fold the egg whites into the batter in three stages
• pour the batter into an ungreased, unlined angel food cake tin and bake for 55-60 minutes; check after 55 minutes, the cake should spring back when gently pressed, if not, put it back in for the extra 5 minutes
• remove the cake from the oven, and immediately invert to cool; if your tin doesn't have "feet" balance the upturned tin over a bottle, guiding the neck of the bottle through the centre tube of your pan
• when completely cool, to release the cake, run a sharp knife around the inside and tube sections of the cake tin, remove the cake leaving it sitting on the centre section of the tin; this next stage is tricky, slide a strong thread, I use dental floss, between the base of the cake and the tin, slide the string all the way around the cake, crossing each end around the tube. Invert the cake onto a turntable if you have one, or your serving plate, and put in the fridge for 15 minutes or so.

• frosting step one is the crumb coat, it uses a super thin coating of frosting to glue any loose crumbs to the cake
• starting from the top and working your way down the sides and into the hole through the centre of your cake, use an offset pallet knife to spread a layer of buttercream over your cake;  using the edge of your pallet knife or a cake scraper, gently scrape back as much of the frosting as you can leaving a super thin crumb filled layer behind
• return the cake to the fridge for at least 15 mins to set the crumb coat
• again with the offset pallet knife, cover your cake with a final thicker layer of frosting and return to the fridge for at least 15 minutes, this will firm up the frosting and help the ganache set 

• carefully pour the ganache over the top of the cake, you may need to encourage it over the sides, allow to drip, return to the fridge to set
• decorate with strawberries, hazelnuts, and chocolates of your choice
• slice giant slabs of cake with a serrated knife and enjoy
• the cake will keep covered in the fridge for 3 days


nutella swiss meringue buttercream

3 large egg whites
180g caster sugar
230g butter, cut into cubes, at room temperature

180g nutella
pinch salt
seeds scraped from 1 vanilla bean

• combine the egg whites and sugar in the bowl of a stand mixer, place over a pan of simmering water, don't let the pan touch the water; whisk constantly until the temperature reaches 72ÂșC 

• return the bowl to the stand mixer and whisk on medium high until the mixture cools, has doubled in size and forms stiff peaks
• change to the paddle attachment and add the butter a piece at a time, mix to incorporate each piece before adding the next; the mixture may look alarmingly curdled at times but keep mixing and it will magically come back together
• once all the butter is in, add the salt and vanilla seeds, mixing on slow until combined, finally add the nutella, again mixing slowly to combine

• the frosting should be firm enough to scoop, if it's too soft, put it in the fridge to firm up, checking in 5 minute intervals until it is ready
• buttercream will keep for a week in an air tight container in the fridge, allow to soften at room temperature before use



nutella ganache

100g nutella
60g chocolate, 70% cocoa solids
125ml cream

• finely chop the chocolate, tip into a small heatproof bowl with the nutella
• heat cream in a small pan until barely simmering, simmer for 1 minute then pour over the chocolate and nutella, stir to ensure the chocolate and nutella are covered by the cream, then let stand for 5 minutes
• stir until smooth and glossy, leave to cool







Saturday, 24 December 2016

eggnog bavarois with cinnamon cookies




It's been ages I know, but it's almost Christmas, my favourite time to bake, and this eggnog bavarois would be just right on Christmas Night. It's light and creamy with just the right amount of booze, and an intensely nostalgic hit of freshly grated nutmeg. Served with cinnamon cookies and a cherry compote it screams gently hums Christmas, so here's a sneaky post, just in time for the big day.



Meet Tiny, my gorgeous new Kitchenaid mini, it's only been a week, but I love him already. Kitchenaid Australia sent him over and I put him to work right away testing Christmas recipes. My first kitchenaid was a Christmas gift from my husband 15 years ago, it's still going strong, despite the abuse! The mini is as powerful as the original mixer, but smaller and lighter; it coped brilliantly with the cookie dough, whipping up the bavarois, and the yeasted dough for my chocolate wreath was a breeze. Check that wreath out over on instagram, it's kinda wonky, but really festive and so pretty.

I'm spending Christmas with my family on a balmy beach, we've been away for a week already, and slipped so easily into holiday mode I'm surprised this post made it! Have a wonderful break, wherever you are, stay safe, see you in 2017...

eggnog bavarois

300ml full cream milk
30ml bourbon
30ml rum
1 cinnamon stick
1 vanilla bean, seeds scraped (or 1 tsp vanilla bean paste)
75g caster sugar
4 egg yolks
1 1/2 sheets gold strength gelatine leaves
300ml thickened cream
fresh nutmeg

• tip the milk, bourbon, rum, cinnamon stick, vanilla bean and seeds into a small pan. Over a low heat, bring the milk mixture to a simmer, take off the heat, set aside to steep for 10 minutes, then strain into a jug. Wash and dry the pan, or just find another :)
• put the gelatine leaves into a bowl of iced water, set aside
• whisk together the egg yolks and sugar until combined, whisk in the warm milk and return to the pan. Stir continuously over a low heat until the mixture coats the back of a spoon. Take off the heat, squeeze the water from the gelatine leaves and add the squishy gelatine to the pan, stirring until they disappear. Strain the custard into a clean bowl, place over a bowl of ice, leave to cool, whisking from time to time (in the fridge will work too, just don't forget about it!)
• while the custard cools, whip the cream to medium peaks
• once the the custard is cold, gently fold through the whipped cream, ladle into serving glasses, and taking special care of your finger tips, grate fresh nutmeg overtop! Cover and return to the fridge to set; 3 hours should do it, overnight is fine
• bring to room temperature to serve, add a biscuit or two, and maybe a generous spoonful of cherry compote, crank up Bing/Frank/Dean on your sound system and sink into a christmas haze 


cinnamon cookies

250g plain flour
1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
115g unsalted butter
1/2 tsp vanilla bean paste
1 egg, at room temperature
200g granulated sugar

• line 2 baking trays with baking paper, set aside
• sift together the flour, baking powder, cinnamon and salt, set aside
• in the bowl of a stand mixer, use the paddle attachment to cream together the butter and sugar
• in a small bowl or jug, whisk together the egg and vanilla, slowly add to the creamed butter and sugar, mixing until combined
• with the mixer on low, gradually add the flour, mix until combined and your dough comes together. Tip the dough onto your bench, lightly knead until smooth, divide in two, form each half into a disc, wrap in plastic and pop into the fridge for an hour
• take the cookie dough out of the fridge, give if 5 minutes or so to soften slightly
• lighlty dust your bench with flour, roll the cookie dough to 5mm thick, cut out shapes with your favourite festive cookie cutters and carefully place on the baking sheet, spacing the cookies 2cm apart. Put the tray in the fridge for 20 minutes before they bake. Repeat with the rest of the dough.
• bake the cookies for 20 minutes, until they just start to turn golden around the edges, leave on the tray for 5 minutes, then transfer to a rack to cool
• store your cookies in an airtight container for up to a week

cherry compote

1.5kg fresh cherries
300g sugar
zest and juice of 1 orange
1 vanilla bean, seeds scraped
1 cinnamon stick
1 star anise

• combine all ingredients in a pan and bring to the boil, simmer gently for 10 minutes, stir, then continue to simmer for 40-50 minutes until thick and syrupy, stirring regularly. Pour into a sterilised jar, keep in a cool dry place, use within 2 days (you can leave them in the jar, but don't eat the cinnamon stick or star anise!)

recipe adapted from Jamie Oliver







Tuesday, 2 August 2016

best ever chocolate chip cookies






These are hands down the best cookies I have made, ever... If you like your cookies with a crisp edge, chewy centre and packed with chocolate you NEED to make these. Like now, right now. The dough rests in the fridge for at least 24 hours so start now and cookie perfection could be but a day away!


•   c o o k i e   p e r f e c t i o n   •

I spent most of last week in the Southern Highlands, recipe testing, baking and prepping for "Christmas in July" - we snuck in just in time this year, although it wouldn't have been the first time we've celebrated "Christmas in August". These cookies, and maybe the spiced cherry jam, were the best things I made. Adapted slightly from the New York Times recipe that made the rounds of so many blogs a few years ago; the original makes giant 5 1/2 inch cookies, mine a more petite 3 1/2. The rolling and chilling are absolutely worth the effort, the calories too...

best ever chocolate chip cookies

210g cake flour*
210g bread flour*
1 tsp bicarb soda
1 1/4 tsp baking powder
1 1/4 tsp table salt
250g butter, at room temperature
250g light brown sugar
200g granulated sugar
2 large eggs
seeds from 1 vanilla bean, or 1 tsp vanilla extract
500g chocolate, roughly chopped (pieces no larger than 2cm)
sea salt flakes

* I suspect 420g regular plain flour would work just as well, in the interest of science I'll test this theory at the weekend :)

• sift the cake flour, bread flour, bicarb soda, baking powder and salt into a bowl, set aside
• using a stand mixer, if you have one, with the paddle attachment, cream together the butter and sugars until very light; you'll need to scrape the sides of the bowl every so often, it will take around 5 minutes, longer if your butter is firm
• with the mixer on medium speed, add the eggs one at a time, mixing until combined, then mix in the vanilla
• turn your mixer to low and slowly add the dry ingredients, mix until just combined, tip in the chopped chocolate, mix through gently, trying not to break the pieces
• line a baking tray with baking paper
• roll walnut sized balls of dough and place them on the baking tray, (you can really pack them in here as they are going into the fridge to rest) sprinkle with salt flakes, cover with plastic wrap then refrigerate for at least 24 hours, and a maximum of 72. Mine chilled for about 36 and were fabulous!
• when you're ready to bake, preheat your oven to 175ÂșC, cook 6 or 8 cookies at a time for 12-15 minutes, until just golden
• the cookies will be very soft, almost raw looking in the centre, leave them on the tray on a cooling rack for a few minutes to firm up, then transfer them to another rack and leave to cool, maybe sneaking a few while still warm ;)
• store in an airtight container, I'm sure they'd keep for a week, ours lasted 2 days (there were 10 of us, don't judge :) )

makes approximately 36 cookies



Tuesday, 29 March 2016

walnut and cinnamon babka



Babka is definitely one of the next "big things" in baking; a filled, rolled, and twisted loaf, it's been around for decades at least, even featured in Seinfeld. I was slow to catch on, a few years ago my friend Annie raved about a recipe she'd tried, it was easy to make, delicious and looked spectacular. I borrowed the recipe, yep, babka.  Turns out I already had it, in the fabulous Jerusalem by Sami Tamimi and Yotam Ottolenghi, a book I love but had never really considered for dessert; too many cook books and rash judgements. Hanging out on my "to bake" list with semla and kanelbullar, I finally made it in January, enthusiastically embracing 2016 as my year of bread.

i  •  l o v e  •  t h i s  •  r e c i p e

It's a two part process: make the dough, chill overnight; roll, fill, shape, leave to proof, bake, anoint with syrup; eat, go back for a second slice, come up with an excuse to make another. It's strangely comforting.

Tinkering with the recipe just a little, I swapped pecans for pistachios and dried sour cherries intended for an abandoned Christmas something or other.  Worked like a dream. The exterior sticky, chewy, still crisp in places; light and fluffy inside, cut with intensely chocolatey ribbons, the sour chew of cherries and fragrant bite of pistachios a wonderful contrast in texture.



There's something for me though about dough and cinnamon, enter Seinfeld's different "lesser babka" oh I loved the 90's... I used the filling from a cinnamon scroll recipe, a sprinkling of chopped walnuts, and struck babka gold. It's best still warm from the oven, but thick toasted slices slathered with butter are breakfast heaven. Happens to be my birthday today, and hand on my heart, my kids have told me they're giving me Lurpak. Happy days..





babka

you'll need a large loaf tin, mine is 27cm (l) x 12cm (w) x 7cm (d)

355g plain flour
65g caster sugar
6g instant yeast
seeds from 1/2 vanilla bean, or 1/2 tsp vanilla extract
2 large eggs
80 ml water
1/2 tsp fine salt (table salt)
100g butter, divided into 8 pieces, at room temperature
extra butter for greasing

filling

100g walnuts, finely chopped
60g butter
100g brown sugar
2 tsp ground cinnamon

• put the flour, sugar and yeast in the bowl of a stand mixer fitted with the paddle attachment, mix to combine
• put the vanilla, eggs and water in a jug, whisk lightly then add to flour mixture, mix until the dough comes together
• switch to the dough hook, on low speed add the salt, then butter, a piece at a time
increase the speed to medium, mix for approximately 10 minutes, until the dough is smooth and elastic, if the dough is very sticky you may need to add a little extra flour
• grease a rectangular dish or container that is at least double the volume of your dough, tip the dough into the container, lightly press the dough to the corners, forming an even layer, cover and pop in the fridge overnight (you can use a bowl for this step, but I find it much easier to roll the dough into a rectangle if it is approximately rectangular when I start)
• to make the filling; cream the butter and sugar until light and fluffy, add the cinnamon and beat to combine, set aside
• lightly flour your bench, carefully remove the dough from its container, roll to form a rectangle approximately 30cmm by 40cm
• spread the filling over the dough rectangle, leaving a 1 cm boarder clear at the top of the 30cm edge,
strew with the chopped walnuts, keeping a tablespoon aside
• using a pastry brush, lightly bush the 1cm boarder with water
• starting with the edge closest to you, carefully roll the dough into a log shape, as if you are making a roulade or swiss roll (if this means nothing to you, check out this awesome video from breads bakery in New York for babka rolling and shaping technique)
• gently press along the damp edge to seal, trim the uneven ends, carefully lift onto a baking tray and put into the fridge for approximately 20mins to firm up, this will make it easier to cut and shape
• while your babka is chilling, grease your loaf tin and line with baking paper
• once firm, using a serrated knife, cut the log in half vertically to give you two long strips; turn the strips cut side up, place one over the other to form an X, then make a couple of twists with each end
• lift your babka into the loaf tin, tucking the ends under if you need to, cover with a damp tea towel and leave in a warm place to proof, you want the babka to almost double in size, mine took around an hour and half today, a lovely sunny autumn day in Sydney
• after about an hour pre-heat your oven to 180ÂșC, once the babka has almost doubled, sprinkle with the remaining chopped walnuts then bake in the centre of the oven for 45-55 minutes; test with a skewer at 45 minutes, if it comes out clean the babka is ready, if not pop it back in the oven and re- test at approximately 3-5 minute intervals
• remove from the oven and leave to cool in the tin on a wire rack

the original recipe soaks the just out of the oven babka loaf with warm sugar syrup, sometimes I do, sometimes not; stickiness on buns, while delicious, bothers me and makes a mess of my toaster! It's fabulous either way, you could replace the syrup with a drizzle of simple icing for a sugar hit with less messy fingers...

syrup

75g sugar
85ml water

• combine the sugar and water in a small pan, stir over a gentle heat until the sugar dissolves, bring to the boil, remove from heat and cool slightly
• brush your babka with the warm syrup using a pastry brush








Saturday, 13 February 2016

apple rose tart



This is such a romantic, whimsical tart I really wanted to post it in good time for valentine's day, just in case someone out there was crazy enough to make it for their someone special, but as my daughter says "you know, life..."

So here it is, my apple rose vanilla custard tart, kind of in time for the 14th, if you put the oven on right now; it's sweet, tart, crisp and creamy, and you don't have to be madly in love to make it. It takes some time, the apple roses are a bit fiddly but after the first you'll fly through them, it's not overly taxing, more craft project than patisserie.




Unbaked it is so beautiful, I was a little concerned cooking would ruin it, slightly more concerned when i took it out of the oven and thought it looked like an onion tart tatin *insert scream face emoji* I've been assured it definitely looks like apples, although onion roses will be someone's idea of perfection so I probably shouldn't obsess :)

The apples and custard shrink slightly over the slow bake, I filled the gaps with herbs from the garden, magically holding on to the last of their flowers. A light dusting of icing sugar will also do the trick if you don't have herbs to hand, maybe if you've used them all making that tart tatin...




































I used careme, my favourite store bought pastry, "because, life...", the sweet vanilla bean shortcrust was out of stock so I went with the sour cream shortcrust and it was perfect. My go to pastry for tarts is Lorraine Godsmark's flaky pastry but I couldn't find the recipe for the life of me, I also love her creme cheese pastry but really any reliable shortcrust or flaky recipe will do.

Tart or no tart, loved up or not, I hope you have a wonderful weekend!

apple rose custard tart

pastry


• line a 20 cm tart tin or ring with your pastry, carefully line with foil and fill with baking weights (I use uncooked rice), bake at 180ÂșC for 20 minutes
• remove the foil and baking weights, if the base looks wet, return to the oven for another 5 minutes or so, allow to cool completely

vanilla pastry cream (creme patisserie)

1/2 vanilla bean

500ml milk
100g caster sugar
4 egg yolks
55g cornflour
60g butter
100ml cream, whipped

• split the vanilla bean in half and scrape out the seeds, put the seeds and bean in a pan with the milk, slowly bring to the boil
• while the milk is heating, tip the sugar and cornflour into a mixing bowl, briefly combine with a whisk; add the egg yolks whisk until smooth and creamy
• whisking as you go, carefully add half the hot milk, once combined add the rest, whisk again, then pour through strainer into a clean large pan
• with the heat on low, continue to whisk, the mixture will thicken and eventually boil, you need to take this slowly or your custard will be grainy and possibly split, it will take around 8-10 minutes
remove from the heat, whisk in the butter, so much whisking!
• pour into a bowl, cover the pastry cream with plastic wrap, you want the wrap touching the surface of the creme to prevent a skin forming *remembers custard at school, shudders*
• when completely cool, fold through the whipped cream
• store in the fridge in an airtight container for up to 5 days




apple roses

8 small apples, I used 6 granny smith and 2 pink ladies
juice of 1 lemon

granny smith apples are good here as the lower sugar content makes them less prone to browning

• fill a large bowl with cold water, add the lemon juice
• using a vegetable peeler, I find the Y shape most effective, peel long strips of apple, dropping them into the bowl of lemony water as you go, discard any strips that are entirely apple skin, stop after the first 4 apples
• take an apple strip, carefully roll the strip as tightly as you can, holding the apple coil, roll another strip around the outside, continue until you have an apple rose the size of a small, well, rose, place to one side and continue rolling
• repeat with the remaining apples, finishing with 6 or so much smaller apple roses

apricot glaze

100g apricot jam

• heat the jam in a small pan until it melts, strain into a bowl

to construct the tart

• preheat the oven to 150ÂșC, place your tart shell on a baking sheet
• tip approximately half of the pastry cream into the shell, spread to the edges
• arrange the apple roses in the pastry shell, filling the gaps with the smaller roses
• bake the tart for an hour, pierce an apple with the tip of a sharp knife, if it feels firm return to the oven for up to 20 minutes, checking with the knife in 5 minute increments
• remove from the oven and while warm, brush with apricot jam
• serve immediately, or at room temperature, with the left over pastry cream, whipped cream if you prefer

I shot this tart over such a long time, I was in and out, picking up kids, dropping off kids, the light was varied, it was almost dark when I took these last shots, I think they're my favourites.






Tuesday, 26 January 2016

chiffington, that lamington/chiffon love child




 I've been contemplating iconic Australian desserts, it's not a long list, pavlova and the lamington, even one of those is contentious. It's Australia Day this week, a public holiday, and an excellent excuse for baking. 

Chiffon cake is one of my favourite things, no surprise, and the only cake my family agree on; so in honour of Australia Day, I've created a chiffon cake with lamington flavours. A light chocolatey sponge, filled with fresh raspberries, whipped cream and raspberry jam, coated in creamy raspberry frosting and showered with coconut. An inside out lamington that looks a bit like a giant iced vovo, another Australian classic. 

It's indulgent, but so is a public holiday so close to Christmas and New Year :) If splitting and filling the cake is a step too far, just go with the frosting, or even slices of the naked cake, spread with jam and heaped with cream. Happy Australia Day x

chocolate chiffon cake

225g cake flour

25g cocoa powder
10g baking powder
1/4 tsp bicarb soda
1/2 tsp salt
250g caster sugar
180 ml cooled, weak black coffee
125 ml canola oil
1 vanilla bean, seeds scraped or 1 tsp vanilla paste
6 eggs, separated
1 extra egg white
1/2 tsp cream of tatar (not essential, but will stabilise the egg whites)
50g caster sugar

raspberry jam, recipe below

300ml thickened cream, whipped to medium peaks
2 punnets raspberries
raspberry swiss meringue buttercream, recipe below
100g shredded coconut, sweetened or unsweetened, whatever you prefer
50g flaked coconut

serves 16

 preheat your oven to 170ÂșC

• combine the cake flour, cocoa, baking powder, bicarb soda and salt, sift into a the bowl of a stand mixer, if you have one, and with the paddle attachment mix through the 250g caster sugar 
• make a well in the centre of your flour mixture, add the cooled coffee, egg yolks, oil and vanilla extract, mix until smooth
• in another, really large bowl whisk the 7 egg whites until foamy, add the cream of tartar then mix until you have soft peaks, gradually add the additional 50g caster sugar, whisking until you have firm peaks and the sugar has dissolved
• fold the egg whites into the batter in three stages
• pour the batter into an ungreased, unlined angel food cake tin and bake for 55-60 minutes; check after 55 minutes, the cake should spring back when gently pressed, if not, put it back in for the extra 5 minutes
• remove the cake from the oven, and immediately invert to cool; if your tin doesn't have "feet" balance the upturned tin over a bottle, guiding the neck of the bottle through the centre tube of your pan
• when completely cool, to release the cake, run a sharp knife around the inside and tube sections of the cake tin, remove the cake leaving it sitting on the centre section of the tin; this next stage is tricky, slide a strong thread, I use dental floss, between the base of the cake and the tin, slide the string all the way around the cake, crossing each end around the tube. Invert the cake onto a chopping board, you should have a super flat, neat finish on the top of your cake 
• using a long serrated knife, slice the cake in half horizontally, carefully lift the top section and place to one side
• tip 1/2 cup of raspberry jam into a small pan, heat gently, push through a fine sieve to remove the seeds, set aside to cool
• once cool, spread a layer of jam on the bottom half of the cake, leaving about 1cm margin on the outside and inside edges
• put around 2/3 cup of raspberry buttercream in a piping bag fitted with a plain 10mm tip; pipe a ring of buttercream on the margins you left on the outside and inside edges of the cake, creating a channel 
• scatter some raspberries in the channel and top with whipped cream, staying within the channel; keep left over raspberries and cream to serve with the cake
• carefully lift the top layer of cake, replacing it on the base layer; if your horizontal cut is a dodgy as mine, line the top layer to match any dips and swails on the base layer :) put the cake in fridge for 10 minutes or so to firm up
• place your chilled cake on a turntable if you have one, step one is the crumb coat, it uses a super thin coating of frosting to glue any loose crumbs to the cake
• starting from the top and working your way down the sides and into the hole through the centre of your cake, use an offset pallet knife to spread a layer of buttercream over your cake;  using the edge of your pallet knife or a cake scraper, gently scrape back as much of the frosting as you can leaving a super thin crumb filled layer behind
• return the cake to the fridge for at least 15 mins to set the crumb coat
• again with the offset pallet knife, cover your cake with a final thicker layer of frosting 

• keeping back around a heaped tablespoon of flaked coconut for a final flourish, combine the rest of the flaked coconut with the shredded coconut
• take small handfuls of coconut mix and gently press against the sides of the cake to coat, sprinkle over the top, adding a final scattering of coconut flakes
• slice giant slabs of cake with a serrated knife, serve with raspberries and cream and enjoy
• the cake will keep covered in the fridge for 3 days, perfect for night time raids, very Nigella ;)




quick raspberry jam

500g raspberries, fresh or frozen
75g caster sugar
zest and juice of 1 small lemon

• tip all ingredients into a small pan, set aside for 15 min, the sugar and juice will begin to soften the berries
• bring to the boil over medium heat, turn the heat to low and leave to gently bubble for 15 minutes, the jam will thicken and the berries will begin to break down
• remove from the heat and pour into a clean jar, put the lid on and store in the fridge until you are ready to use (dishwasher clean will be fine, no need to sterilise as you should use all the jam for this recipe; if you double recipe, make it more than a day in advance or plan to store any left overs, best use a sterilised jar, there are many ways to sterilise jam jars and plenty of guides on the web, click here for an example)




raspberry swiss meringue buttercream

3 large egg whites
180g caster sugar
230g butter, cut into cubes, at room temperature

1/2 cup raspberry jam, warmed and strained to remove seeds
pinch salt
seeds scraped from 1 vanilla bean

• combine the egg whites and sugar in the bowl of a stand mixer, place over a pan of simmering water, don't let the pan touch the water; whisk constantly until the temperature reaches 72ÂșC 

• return the bowl to the stand mixer and whisk on medium high until the mixture cools, has doubled in size and forms stiff peaks
• change to the paddle attachment and add the butter a piece at a time, mix to incorporate each piece before adding the next; the mixture may look alarmingly curdled at times but keep mixing and it will magically come back together
• once all the butter is in, add the salt and vanilla seeds, mixing on slow until combined, finally add the cooled strained jam, again mixing slowly to combine

• the frosting should be firm enough to scoop, if it's too soft, put it in the fridge to firm up, checking in 5 minute intervals until it is ready
• buttercream will keep for a week in an air tight container in the fridge, allow to soften at room temperature before use