The Pink Whisk Guide to Whisking: Brilliant baking step-by-step

The Pink Whisk Guide to Whisking: Brilliant baking step-by-step

Language: English

Pages: 119

ISBN: B00D0AH032

Format: PDF / Kindle (mobi) / ePub


Ruth Clemens, finalist on The Great British Bake Off, shows, through clear step-by-step photography, how to bake successfully using the whisking method, whatever the occasion. Each recipe is detailed with the whisking technique, hints, timings, shortcuts and cheats, plus all the essential information needed for you to maximise your creativity, and prove that baking is achievable and fun.
Detailed step-by-step photography of nearly 10 mouth watering projects using the whisking technique easy to follow, whether you are a baking expert or a complete novice, so really can achieve the beautiful finished product. Recipes include: swiss roll, angel cake and carrot cake.

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chance of that in my house! Don’t let the lack of a Swiss Roll tin put you off – baking or roasting trays are often just the right size. Ingredients Cake • 4 eggs, large • 100g (31⁄2oz) caster (superfine) sugar • 100g (31⁄2oz) plain (all-purpose) flour Filling and rolling • A little caster (superfine) sugar for rolling • 175g (6oz) raspberry jam (about half an average-sized jar) Equipment • Electric handmixer • Swiss Roll tin (pan) or shallow-sided roasting tray approx.

it would have to be folded not rolled! 8 The cake should still be warm and it’s time to get ready for rolling: take a piece of baking paper slightly larger than the size of the cake and set it on the work surface. Scatter it liberally with caster sugar – this will stop the cake from sticking to the paper. 9 Remove the cake from the tray, still in its baking paper. Gently ease the lining paper away from each edge of the cake, then flip it over so that the top of the cake sits on top of the

it would have to be folded not rolled! 8 The cake should still be warm and it’s time to get ready for rolling: take a piece of baking paper slightly larger than the size of the cake and set it on the work surface. Scatter it liberally with caster sugar – this will stop the cake from sticking to the paper. 9 Remove the cake from the tray, still in its baking paper. Gently ease the lining paper away from each edge of the cake, then flip it over so that the top of the cake sits on top of the

with the sides of the cake shrinking away from the tin. The third cake on the lower shelf may need a further 5 minutes’ baking time. 8 Let the cakes cool in the tins for 5 minutes before removing and transferring carefully to a wire rack to cool completely. Once cooled it’s time for the assembly. Tip If you missed a spot when greasing the edge of the cake will grip to the side of the tin. Free it gently with a sharp knife as soon as it comes out of the oven. 9 Softly whip the double

Prep 30 minutes | Bake 1 hour 10 minutes oven 160°c (fan)/180°c/350°F/Gas Mark 4 1 Follow the steps for the Carrot Cake replacing the carrot with grated apple and using a combination of wholemeal flour, self-raising flour, baking powder and ground almonds. Apples contain much more water than carrot so the ground almonds are needed to hold the structure. 2 When making the cream cheese frosting use a golden icing sugar if possible for a subtle toffee taste. 3 To make the rosy red apple

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