Alex M made this sponge cake for his girlfriend Talia for her birthday, and we all got to eat it. Ain't that nice!

Ingredients:

175g soft butter
175g sugar
3 eggs
175g self raising flour
1tsp of baking powder
1tsp of vanilla extract

jam
whipped cream
icing sugar

steps:

1/ Preheat your oven to 180c and grease two 18cm cake tins. Line the tins.

2/ Cream the butter & sugar until they are light and fluffy and your arm is sore. Beat in the eggs one at a tim...
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Bless Mama Chan! She made a little mini-me gluten free pudding for Frances as well as a big one for da family (double the recipe).
 
1/3 c raspberry jam,melted
75g butter, softened
1/3 c caster sugar
1 egg
1tsp vanilla essence
1 c plain flour or gluten-free flour, sifted
1 tsp baking powder, sifted
1 Tbs golden syrup
1/2 milk
 
Preheat oven to 160C. If you'd like to do single serve puddings, divide jam between 4 lightly greased ovenproof dishes/tins, or just put all of the jam on the bottom ...
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What a lovely afternoon of endless scones with whipped cream AND clotted cream and different kinds of berry jam.

500g/1lb 2oz self-raising flour, sifted, plus extra for dusting
100g/3½oz butter, softened, cut into cubes, plus extra for greasing
large pinch salt
40g/1½oz caster sugar
300ml/10½fl oz full-fat milk, plus extra for glazing

To serve

butter, fresh clotted cream, good quality strawberry jam

1. In a large mixing bowl, rub the flour and butter together, using your fingerti...

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Alessandra was inspired to make these cupcakes when she was given a jar of delicious coconut butter.

150 ml melted coconut butter

100 g raw cane sugar
 200 g self-rising flour

150 ml water

few drops of pure vanilla essence

Cherry jam

Using an electric beater mix the still warm and melted coconut butter with the sugar, then add the self rising flour and water, making sure that you don't get any lumps. Finally add a few drops of vanilla and divide the batter into 12 cupcake cases. Top each cupcake wit...

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6 eggs
3/4 c sugar
1 tsp salt
1 1/2 c almond meal
1/2 c self-raising flour (or use normal flour and add 1 tsp baking powder)

Line 2 x 25cm sponge tins. Whisk eggs and sugar until fluffy. Fold in dry ingreds. Bake at 180C for 1/2 hour.
We brushed a couple of tablespoons of rum on each sponge and layered it with jam and cream. I think the kiwifruit looks great and yes, there are 50 candles there!

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