Prep 25minBake 18-20minMakes 8 serves

There are two main tricks when making a sponge: don’t over whisk the mixture once you have added the flour, and keep a close eye on your sponge in the oven – it will be dry if over baked.

Ingredients

15g butter, melted and combined with 1½ teaspoons plain flour
4 x 59g eggs, at room temperature
165g (¾ cup) caster sugar
60ml (¼ cup) milk
30g butter, room temperature, diced
110g (¾ cup) self-raising flour, plus extra to dust
30g (¼ cup) cornflour
125ml (½ cup) pure cream, chilled
225g (⅔ cup) strawberry or raspberry jam
Icing sugar, to dust

Method

1. To make the Sponge Layers, place the oven rack in the oven so that the cake tins will sit in the middle of the oven and then preheat it to 180°C (160°C fan-forced). Brush two shallow 20cm/8in round cake tins with the melted butter mixture to grease and line the base of each with a round of non-stick baking paper. Brush the bases again with the melted butter mixture.
2. Use an electric mixer with a whisk attachment on medium-high speed to whisk the eggs in a large bowl until frothy. Add the sugar a spoonful at a time, whisking well after each addition, until the mixture is very thick and pale (this will take about 8 minutes). Lift the whisk out of the mixture and draw a figure eight, if the trail stays on the surface long enough to finish drawing, then the mixture is ready. If not, continue to whisk for a further minute.
3. Meanwhile, heat milk and butter in a small saucepan over medium heat until almost simmering. Remove from heat and pour down the side of the mixing bowl. Quickly sift the flour and cornflour together over the egg mixture and then immediately whisk again with the electric mixer on low speed briefly until the flour mixture is just incorporated (be careful not to overmix). Scrape the base of the bowl and then whisk briefly again, if necessary.
4. Divide the mixture evenly between the cake tins (see Baker’s Tips) and gently tap the tins on the bench top three times to settle the mixture. Bake in preheated oven for 18-20 minutes or until the cakes are a pale golden colour, spring back when lightly touched in the centre and start pulling away from the sides of the tins. Remove from the oven and immediately use a small palette knife to loosen the top of the sponges from the tins and turn onto a wire rack (see Baker’s Tips), top side up, to cool completely.
5. When ready to fill, use a hand-held electric mixer with a whisk attachment or a balloon whisk to whisk the cream until soft-firm peaks form. Spread one cake with the jam and then the whipped cream. Top with the remaining cake and dust with icing sugar.
   

Prep 20min (+cooling time)Bake 35-40minMakes 8-10 serves

I love this tart – a no-fuss, slice-like affair of buttery shortbread layers filled with jam and nuts. Research has revealed no reason why this tart is Belgian, but it brings back vivid childhood memories of my mum, Jocelyn, making it in two enamel plates, throwing them in the oven and then, once cool, covering them with foil to take to a picnic or tennis day. I remember it so clearly when I make the tart now (with a few small alterations) in my own kitchen. 

Ingredients

185g butter, softened slightly
150g caster sugar
1 egg yolk
1 teaspoon natural vanilla essence or extract
260g plain flour
1 teaspoon baking powder
165g mixed berry jam (see Baker’s Tips)
70g (½ cup) unsalted raw peanuts (or nuts of your choice)

Method

1. Preheat the oven to 160°C (140°C fan-forced).
2. Put the butter and sugar in the bowl of a food processor and process until well combined. Add the egg yolk and vanilla and process to combine, scraping down the side of the bowl if necessary. Sift together the flour and baking powder. Add to the butter mixture and use the pulse butter to process until just combined and a soft dough forms.
3. Press half of the mixture evenly over the base of an ungreased 23cm tart tin with removable base. Spread evenly with the jam, leaving a 2cm border. Press portions of the remaining dough between your hands to flatten and press over the jam to cover, patching where necessary. Sprinkle with the peanuts and press into the dough.
4. Place the tart tin on a baking tray and bake in preheated oven for 35-40 minutes or until golden and cooked through. Leave the tart to cool in the tin and then serve in wedges.
   

Prep 15min (+chilling time)

Shortcrust pastry, when you have a good recipe, is one of the simplest and quickest pastries to make. This sweet vanilla variety is great with a Classic Apple Pie.

Ingredients

200g (1⅓ cups) plain flour
2 tablespoons almond meal
2 tablespoons caster sugar
150g chilled salted butter, cubed
3 tablespoons iced water
1 teaspoon vanilla bean paste

Method

1. Combine the flour, almond meal and caster sugar in the bowl of a food processor. Add the butter and use the pulse button to pulse until the mixture resembles fine breadcrumbs.
2. Remove the lid of the food processor and sprinkle the water over the flour mixture and then add the vanilla bean paste. Continue to process using the pulse button until the mixture is evenly combined and just starts to come together (but hasn’t as yet formed a ball). The pastry should be soft but not sticky.
3. Turn the pastry out onto a lightly floured, cool bench top. Knead lightly with your fingertips for about 10 seconds or until it comes together but isn’t completely smooth. Shape the pastry into a disc, wrap well in plastic wrap, and chill and use as directed.
   
   
   

Prep 30min (+pastry making time)Bake 1hr15minMakes 8-10 serves

Everyone loves a classic apple pie – it is the ultimate comfort food... Especially when teamed with some good vanilla ice cream!

Ingredients

2 quantities Sweet Vanilla Shortcrust Pastry (combine ¼ of one pastry quantity with the other, and then shape each into a separate disc before wrapping and chilling for 30 minutes)
1 egg yolk
2 teaspoons milk
1 tablespoon demerara sugar
Vanilla ice-cream, to serve

Apple Filling
2½ tablespoons caster sugar
1½ tablespoons plain flour
1½ teaspoons ground cinnamon
6 medium (about 140g each) pink lady or granny smith apples
1 orange, rind finely grated and juiced
1 teaspoon vanilla bean paste
25g (¼ cup) almond meal
20g salted butter, finely diced

Method

1. Preheat the oven to 200°C (180°C fan-forced).
2. Unwrap the larger portion of pastry and place on a lightly floured, cool benchtop. Use a lightly floured rolling pin to roll the pastry into a round, about 5mm thick and about 35cm in diameter.
3. Carefully drape the pastry loosely around the rolling pin, place it over an ungreased 20cm (top measurement) metal or ceramic pie dish (see Baker’s Tips) then unroll the pastry being careful not to stretch it. Gently lift the edges of the pastry and ease it into the pie dish to line the base and the sides and settle it into the corners without stretching it, allowing the excess pastry to overhang the edges. Place the lined pie dish on an oven tray and then place in the fridge to rest for while making the filling.
4. To make the apple filling, combine the sugar, flour and cinnamon in a small bowl. Peel, core and quarter each apple. Cut each apple quarter into 4 wedges and place in a separate large bowl with the orange rind, 1 tablespoon of the orange juice and the vanilla bean paste. Use your hands or spatula to toss gently to evenly coat the apple slices. Add the sugar mixture and toss gently to combine evenly.
5. Sprinkle the almond meal over the base of the chilled pastry case, spoon the apple mixture over the top and dot with the diced butter. Whisk together the egg yolk and milk. Brush the edge of the pastry with the egg wash. Roll out the remaining smaller disc of pastry into a round, about 5mm thick and about 25cm in diameter. Use a 2cm fluted or plain round cutter to cut out a circle from the centre of the pastry. Carefully drape the pastry loosely around the rolling pin and roll over the top of the pie. Use your fingertips to press the pie pastry top and bottom together around the edge of the pie to seal. Use a small sharp knife to trim the excess pastry from around the edge. Use your fingertips to pinch the edge of the pastry to decorate. Brush the top of the pie with some of the remaining egg wash and then sprinkle with demerara sugar.
6. Bake in preheated oven for 30 minutes. Reduce the oven temperature to 160°C (140°C fan-forced) and bake for a further 40 minutes or until the pastry is golden and cooked through and the apples are tender (see Baker’s Tips). Remove the pie from the oven and stand for 5 minutes before serving warm with ice cream. 
   

Prep 20minBake 35-40minMakes 10 serves

Inspired by the wild rosemary found growing on the Gallipoli peninsula and the symbolic wearing of sprigs as a sign of remembrance for those who have made the ultimate sacrifice, this cake is the perfect way to pay your respects through your baking on Anzac Day. It's a simple cake, made special by the rosemary-infused syrup and is equally good accompanied by a cup of tea or lashings of cream or vanilla ice-cream for dessert (particularly when served while still warm)! 

Ingredients

• Olive oil, to grease
• 180ml olive oil
• 3 eggs, at room temperature
• 2 lemons, rind finely grated
• 150g caster sugar
• 125g almond meal
• 75g (1/2 cup) self-raising flour, plus extra to dust
• 40g flaked almonds
  
• Fresh rosemary flowers (optional), to decorate 

• 60ml (1/4 cup) strained fresh lemon juice
• 60ml (1/4 cup) water
• 110g (½ cup) caster sugar
• 4 x 10cm sprigs fresh rosemary

Method

1. Preheat oven to 180°C (160°C fan-forced). Brush a 20cm spring form tin with olive oil and line the base with non-stick baking paper.
2. Combine the flour, sugar and almond meal in a large bowl. Whisk together the olive oil, eggs and lemon rind until well combined. Add to the almond meal mixture and use a balloon whisk or spatular to stir until just evenly combined.
3. Pout into the prepared tin and spread with the back of a spoon. Sprinkle evenly with the flaked almonds. Bake in preheated oven for 35-40 minutes or until a skewer inserted in the centre comes out clean. Stand the cake in the tin before turning transferring to a wire rack sitting over a tray.
   
4. Meanwhile, to make the Lemon & Rosemary Syrup combine the lemon juice, water and sugar in a small saucepan and stir over medium heat until the sugar dissolves. Add the rosemary sprigs, bring to a simmer and simmer for 5 minutes or until reduced by about half.
5. Slowly pour the hot syrup over the warm cake, allowing it to soak in as much as possible. Cool to room temperature (this will take about 1 hour). Decorate with the rosemary flowers if using and serve in slices.

Prep 30min (+ 1hr proving time)Bake 15-18minMakes 4 serves

This is a terrific pizza recipe and it's particularly fun to make with kids. It has become a favourite in our house and when the kids were younger it was a regular fixture for Friday night dinner, when their friends would come for a play and early dinner. Together we would knead and roll the dough, then top it, bake it and eat it. They loved it and I'm sure you will too!

Ingredients

Dough 
450g (3 cups) strong bread or pizza flour, plus extra to dust 
1 x 7g sachet instant dried yeast
1½ teaspoons salt
310ml (1¼ cups) lukewarm water
1 tablespoon olive oil

Pizza Sauce
1 tablespoon olive oil 
½ brown onion, finely diced
1 garlic clove, crushed
½ teaspoon dried oregano
400g tin diced tomatoes
½ teaspoon sugar, or to taste
Salt and freshly ground black pepper, to taste

Topping
270g bocconcini, cut into 1cm-thick slices or torn into chunks
160g semi-dried tomatoes or 200g cherry or grape tomatoes (halved or quartered if large)
8 think slices prosciutto
50g rocket leaves
Freshly ground black pepper, to taste
Extra virgin olive oil, to drizzle

Method

1. To make the dough, combine the flour, yeast and salt in a large bowl and make a well in the centre. Combine the water and oil, then add to the flour mixture. Use a wooden spoon and then your hands to mix to a soft dough.

2. Turn the dough onto a lightly floured bench top and knead for 8-10 minutes, adding as little extra flour as possible, or until it is smooth and elastic and springs back when you push your finger into it.

3. Place the dough in an oiled bowl, turning it to coat lightly with the oil. Cover with plastic wrap and place in a warm, draught-free place for 1 hour or until doubled in size.

4. Meanwhile, to make the Pizza sauce, put the olive oil and onion in a medium saucepan over medium heat and cook, stirring occasionally, for 8 minutes or until the onion is tender. Add the garlic and oregano and cook for 1 minute or until aromatic. Add the tomatoes and bring to the boil. Reduce the heat to low and simmer for 15-20 minutes, stirring occasionally, or until thickened to a thick sauce consistency. Remove from the heat and season with sugar, salt and freshly ground black pepper, to taste. Set aside to cool.

5. Preheat the oven to 230°C (210°C fan-forced).

6. Knock back the dough by punching it in the centre with your fist. Turn onto a lightly floured bench top and knead briefly until reduced to its original size. Divide the dough into 2 equal portions. Roll out one portion on a piece of non-stick baking paper large enough to line a large heavy oven tray to a rectangle about 3mm thick. Transfer to the tray and prick all over with a fork. Repeat with the remaining dough and another piece of non-stick baking paper and large oven tray.

7. Spread the pizza bases with the pizza sauce leaving a border around the edge. Top with the bocconcini and semi-dried tomatoes (if using), dividing evenly. Bake in preheated oven for 15-18 minutes, swapping the trays after 8 minutes, until the bases are crisp, golden and cooked through.

8. Remove from the oven, cut into portions and serve topped with the fresh tomatoes (if using), prosciutto and rocket, sprinkled with freshly ground black pepper and drizzled with a little olive oil.

Photography by Julie Renouf.

Prep 40mins (+ 1-2 hours cooling time)Bake 1 hour Makes about 50

Ingredients

Method

1. Preheat oven to 110°C. Line an oven tray with non-stick baking paper.

2. Combine the egg whites and sugar in a medium heatproof bowl (preferably metal) and place over a saucepan of simmering water, ensuring the bowl doesn’t touch the water. Stir with a spatula or small whisk until the sugar dissolves and the mixture is hot to touch (about 55-60°C on a sugar thermometer). Be careful not to allow the egg whites to cook.

3. Transfer the egg white mixture to the bowl of an electric mixer (see Baker’s Tips). Whisk the egg white mixture with a whisk attachment on medium-high speed until very thick and glossy and the mixture has cooled to room temperature. Whisk in the vanilla and cornflour.

4. Fill a large piping bag fitted with a 4B (or #11 round) nozzle with the meringue mixture. Holding the piping nozzle about 1cm above the tray, pipe small rosettes (or 'kisses') about 2.5cm in diameter and 2cm apart on the lined tray.

5. Bake in a preheated oven for 1 hour or until the meringues are crisp, hard to touch and peel away from the tray easily, but are not coloured.

6. Turn off the oven, leave the door slightly ajar and leave meringues to cool completely in the oven for 1-2 hours or overnight.

Prep 1.5hr (+ Meringue Rosettes prep)Bake 18-20minMakes 8-10 serves

An absolute must-try for any citrus fan, this light-as-air cake is the ultimate balance between light sponge, mouth-puckering lemon curd and beautiful hand-made adornments.
Created by Make Me a Baker student, Cate Tibbertsma for her graduation, this cake is a nostalgic one "that will fill your belly with sweet memories" as Cate says.

Ingredients

125ml (½ cup) thickened cream
125g (½ cup) sour cream
1 tablespoon pure icing sugar, sifted
1 teaspoon Citrus Dust (see recipe below), plus extra to sprinkle
Meringue Rosettes (get Cate's meringue recipe HERE), to decorate
Oven-dried orange slices (optional), to decorate

Lemon Curd
2 eggs, at room temperature
2 egg yolks, at room temperature
165g (3/4 cup) caster sugar
80g unsalted butter, diced
2 lemons, zest finely grated and juiced

Sponge Layers
Melted butter to grease
4 fresh eggs, at room temperature
1½ teaspoons natural vanilla essence or extract
165g (3/4 cup) caster sugar
60ml (1/4 cup) milk
30g butter, diced
110g (3/4 cup) self-raising flour
30g (1/4 cup) cornflour

Citrus Syrup
110g (½ cup) caster sugar
60ml (1/4 cup) strained fresh lemon juice
60ml (1/4 cup) strained fresh orange juice

Citrus Toffee Shards
Oil spray
100g caster sugar
2½ tablespoons water
1 tablespoon liquid glucose
½ teaspoon Citrus Dust (see recipe below), to sprinkle

Lemon Curd

1. Combine the whole eggs, yolks and sugar in a small saucepan and stir with a whisk until smooth. Add the butter and the lemon juice and zest.
2. Place the saucepan over a low heat and stir constantly with the whisk until thickened and the mixture reaches 75°C on a sugar thermometer.
3. Strain through a sieve into a sterilised jar or glass container with lid. Refrigerate until required (see Baker’s Tips).

Citrus Toffee Shards

1. Line a baking tray with non-stick baking paper and spray lightly with oil; set aside. Combine the caster sugar, water and the liquid glucose in a small saucepan.  Stir over a low heat until the sugar dissolves. Stop stirring when it starts to boil and brush down the inside of the saucepan with a wet pastry brush to dissolve any crystals that have formed on the surface. Boil until the syrup turns a dark caramel colour (see Baker's Tips).
2. Immediately pour the caramel over the entire surface of the baking sheet to create a thin layer.  Sprinkle with the Citrus Dust.  Set aside to cool and set. When completely cool, transfer to a sealed airtight container together with the baking paper.

Sponge Layers

1. Position the oven rack in the middle of the oven and then preheat it to 180°C (160°C fan-forced). Brush two 18cm springform tins with melted butter to grease and line the base of each with a sheet of non-stick baking paper. Combine butter and milk in a small saucepan and set aside. Combine the Citrus Syrup ingredients in a separate small saucepan and set aside also.
2. Use an electric mixer with a whisk attachment on medium-high speed to whisk the eggs and vanilla in a medium bowl until frothy. Add the sugar a spoonful at a time, whisking well between each addition, until the mixture is very thick and pale and the sugar has dissolved (this will take about 8 minutes).  Lift the whisk out of the mixture and slowly draw a figure eight, if the trail stays on the surface long enough for you to finish drawing then the mixture is ready. If not, continue to whisk for a further minute and then test again.
3. Meanwhile, heat the milk and butter in a small saucepan over medium heat until the butter melts and the mixture is almost simmering. Remove from the heat.  Pour the hot milk mixture down the side of the bowl and then sift the flour and cornflour together over the egg mixture. Immediately whisk briefly again with the electric mixer on low speed, until the flour mixture is just incorporated (make sure there is no flour caught at the bottom of the bowl and be careful not to over mix).
4. Divide the mixture evenly between the cake tins (see Baker's Tips) and gently tap the tins on the bench top three times to settle the mixture. Bake in preheated oven for 18-20 minutes or until the cakes are a pale golden colour, spring back when lightly touched in the centre and start pulling away from the sides of the tins.

Citrus Syrup

1. About 5 minutes before the Sponge Layers finish baking, place the saucepan with the Citrus Syrup ingredients over a medium heat and stir until the sugar dissolves. Bring to a boil then reduce to a very gentle simmer to keep warm. 
2. Remove sponges from the oven and immediately use a small palette knife to loosen the top of the sponges from the tins and turn onto a wire rack lined with a tea towel. Remove the baking paper and carefully turn the hot sponges back on their base onto a rack over a tray. Immediately pour hot syrup over the hot sponge layers. Set aside to cool completely before layering.

To Assemble

1. Use an electric hand mixer with a whisk attachment or a balloon whisk to whisk the thickened cream, sour cream and icing sugar together in a medium bowl, until soft peaks form.
2. Place one sponge layer on a serving plate or cake stand. Spread about 1/2 cup of curd over the sponge layer and use a small sieve to sprinkle the Citrus Dust over the curd. Spread about half the cream mixture over the curd layer, spreading gently to avoid over-working the cream.  Top with the remaining sponge layer. Spread another 1/2 cup of curd on top followed by the remaining cream mixture, again spreading gently so you don’t over work it.
3. Decorate with the Meringue Rosettes and Citrus Toffee Shards and sprinkle with extra Citrus Dust. Embellish with oven-dried orange slices, if desired.  Serve immediately or refrigerate for up to 2 hours (see Baker's Tips).

ORANGE CITRUS DUST: Preheat oven to 100°C (80°C fan-forced).  Use a vegetable peeler to peel the rind from 1 large orange.  Use a small knife to scrap any excess pith away.  Place on a lined oven tray and bake in oven for 1-2 hours.  Rind is ready when it has dried completely but still retains some of its original colour. Use a mortar and pestle or a small food processor to pound or process the rind to a fine powder that is aromatic and rich in colour.  Store in an airtight container in a cool dry place for up to one month.

Prep 11/2hr (+ standing time) Bake 15min (per batch) Makes about 28

Pretty to look at, divine to eat, these macarons were created by Allen Au, one of our Make Me a Baker graduates, to use as part of his Graduation cake recipe.

Ingredients

125g almond meal
125g pure icing sugar
96g egg whites
125g caster sugar
30ml water
Gel colouring (see Baker's tip)

Filling

125g unsalted butter
125g pure icing sugar, sifted
1 tablespoon sieved cherry jam 

Method

1. Preheat oven to 165°C (145°C fan-forced). Line two large oven trays with non-stick baking paper or silicone baking mats.
2. Sift together the almond meal and icing sugar into a large bowl. Add half the egg white and mix until a thick paste forms.
3. Combine the caster sugar and water in a small saucepan and stir over medium heat until the sugar dissolves. Bring to a boil and simmer over medium heat, brushing down the sides of the saucepan with a wet pastry brush occasionally to prevent any sugar crystals forming. Do not stir. Once the sugar mixture has reached 115°C on a sugar thermometer, use an electric mixer with a whisk attachment to whisk the remaining egg white on medium-high speed until soft peaks form. Once the sugar mixture has reached 118°C, remove the saucepan from the heat and slowly whisk the hot sugar mixture into the egg whites. Continue to whisk on medium-high speed until the temperature cools to 30°C. The meringue should be thick and glossy. Add enough gel colour to the meringue to tint to the desired colour, whisking until evenly combined. 
4. Fold 2 large tablespoons of the meringue into the almond paste mixture until well incorporated. Fold in the remaining meringue until evenly combined. The consistency of the batter should look like molten lava. If you can draw a figure eight and the trail stays on the surface, then the mixture is ready to be piped.
5. Spoon the mixture into a piping bag fitted with a 10mm round nozzle. Pipe the macarons onto the lined trays into 3.5cm rounds. Tap the tray to remove any air bubbles from the macarons. Leave the macarons out in the open until a skin forms on the surface of the macaron. (This can take from 20 minutes to an hour depending on the humidity). The skin should be dry enough that it does not stick to your finger when touched lightly. 
6. Bake one tray of macarons in the centre of the preheated oven for 15 minutes or until shells don't feel soft at the 'feet' when touched. Set aside to cool on the tray and repeat with the remaining tray of macarons.
7. To make the Filling, use an electric mixer to beat the butter until it is pale and creamy. Beat in the icing sugar until well combined. Add the cherry jam and beat until well combined. Spoon the filling into a piping bag fitted with a 7mm star nozzle and pipe a small rosette onto the base of half the macarons. Sandwich with the remaining macarons.
8. Store the macarons in the fridge overnight so the flavours from the filling are absorbed by the shells. Bring the macarons to room temperature before serving. 

Baker's Tips

• Allen used Chefmaster Liqua-Gel colours to colour his macarons – he used 8 drops of Super Red with 0.5 drop of Black Diamond
• This recipe is based on a recipe from a course Allen did with Australian Patisserie Academy

Prep 11/2hr (+ macaron prep)Bake 18-20min (per batch)Makes 10 serves

Created by Make Me a Baker student, Allen Au for his graduation, this cake is certainly a show stopper.

Before starting the program Allen had always found making sponge cakes challenging and had almost given up on ever making another again. But, he set himself the challenge of perfecting a sponge and creating a version of Black Forest cake that his wife had always wanted him to. The result was a modern cake bursting with flavour and showcasing Allen's newly-acquired baking skills!
The sponge cake in this recipe is a version of the one students learn to make during the Make Me a Baker program. 

Ingredients

Chocolate Sponge Cake (2 layers)
Melted butter, to grease
4 eggs, at room temperature
150g caster sugar
60ml milk
30g salted butter
110g self-raising flour
30g cocoa powder

Chocolate Sponge Cake (1 layer)
Melted butter, to grease
2 eggs, at room temperature
75g caster sugar
30ml milk
15g salted butter
55g self-raising flour
15g cocoa powder

Kirsch Syrup
80g caster sugar
90ml water
60ml kirsch

To Assemble
900ml thickened cream
200g cherry jam
1½ x 680g jars pitted Morello cherries, drained

To Decorate
Chocolate bark (see Baker's tips)
10 Maraschino cherries with stems, drained
2 Cadbury Cherry Ripe double-dipped chocolate bar, cut into 3-4 pieces
1½ Cadbury Flake bar, broken into fine pieces
3 cherry macarons (get Allen's Cherry Macaron recipe HERE)

Chocolate Sponge Cake Layers

1. To make the Chocolate sponge cake layers, place the oven rack in the oven so that the cake tins will sit in the middle of the oven and then preheat to 180°C (160°C fan-forced). Brush two 20cm shallow cake tins with melted butter to grease and line the base of each with a sheet of non-stick baking paper. You will need to reuse one of the cake tins to make the third sponge layer later.
2. To make the first two layers of sponge, use an electric mixer with a whisk attachment on medium-high speed to whisk the 4 eggs in a large bowl until frothy. Add the sugar a spoonful at a time, whisking well after each addition, until the mixture is very thick and pale (this will take about 8 minutes). Lift the whisk out of the mixture and draw a figure eight. If the trail stays on the surface long enough to finish drawing, then the mixture is ready. If not, continue to whisk for a further minute.
3. Meanwhile, heat the milk and butter in a small saucepan over medium heat until almost simmering. Remove from the heat and pour the warm milk mixture down the side of the mixing bowl. Quickly sift the flour and cocoa powder together over the egg mixture and then immediately whisk again with the electric mixer on low speed briefly until the flour mixture is just incorporated (be careful not to overmix). Scrape the base of the bowl and then whisk briefly again, if necessary.
4. Divide the mixture evenly between the cake tins (see Baker’s tips) and gently tap the tins on the benchtop three times to settle the mixture. Bake in preheated oven for 18-20 minutes or until the cakes spring back when lightly touched in the centre and start pulling away from the sides of the tins. Remove from the oven and immediately use a small palette knife to loosen the sides of the sponges from the tins and turn onto a wire rack to cool completely.
5. Repeat steps 1–4 using the ingredients to make one more layer of sponge.

Kirsch Syrup

1. Combine the caster sugar and water in a small saucepan. Stir over medium heat until the sugar dissolves. Bring to the boil and then remove from the heat. Stir in the kirsch. Set aside to cool to room temperature.

To Assemble

1. When ready to assemble the cake, use a stand mixer or electric hand mixer with a whisk attachment to whisk the cream until soft peaks form. Place one of the sponge layers on a serving plate or cake stand. Use a pastry brush to generously brush the whole top surface with about one-third of the kirsch mixture. Spread half the jam over the top and then spread with enough whipped cream to create a layer about 1cm thick. Sprinkle with half the drained morello cherries. Repeat with the remaining sponge layers, kirsch syrup, morello cherries and cream layer, finishing with a sponge layer and kirsch syrup.
2. Spread the remaining whipped cream over the sides and top of the cake to cover.
3. To decorate, attach the chocolate bark to the outside of the cake. Decorate the cake with the Maraschino cherries, chocolate bars, and macarons.

Prep 20min (+1hr 30min cooling time)Bake 30-35minMakes 10-12 serves

Everyone needs a good old-fashioned chocolate cake in their repertoire that is easy enough to whip up on a whim. Made with a simple melt-and-mix method this delicious cake is a real crowd-pleaser.

Ingredients

Chocolate buttercream
125g butter, at room temperature
185g (1½ cups) icing sugar, sifted
2 tablespoons cocoa powder, sifted

Method

1. Preheat oven to 180°C (160°C fan-forced). Grease a square 20cm cake tin with melted butter and line the base with non-stick baking paper.
2. Combine the butter, sugar and milk in a medium saucepan. Stir over medium heat until butter melts, sugar dissolves and mixture is combined (see Baker's Tips). Remove from heat and use a fork to whisk in the eggs and vanilla.
3. Sift together the flour, cocoa powder and baking powder into a large bowl. Stir in the coconut. Add the butter mixture and use a balloon whisk to stir until just combined.
4. Spoon the mixture into the prepared tin and use the back of a metal spoon to smooth the surface. Bake in preheated oven for 30-35 minutes or until a skewer inserted into the centre of the cake comes out clean. Stand in the tin for 5 minutes before turning onto a wire rack to cool (this will take about 1½ hours).
5. To make the Chocolate buttercream, use an electric mixer to beat the butter, icing sugar and cocoa powder in a medium bowl until pale and creamy and it is a smooth spreadable consistency. Spread the cooled cake with the buttercream and cut into portions to serve.

Prep 15minBake 30-40minMakes 1kg

Scrumptious and satisfying, this granola recipe is one that Make Me a Baker graduate, Sarah Taylor, serves at her cafe Six Smith in Cronulla on Sydney's southern beaches. If you would like to serve it just as Sarah does, greek-style yoghurt and seasonal fruit, such as oven-baked rhubarb, pears or apples, will make the perfect accompaniment.

Ingredients

275g rolled oats

75g sunflower seeds

75g coconut chips / flakes

75g shredded coconut

75g pepitas

25g white chia seeds

25g black chia seeds

25g poppy seeds

200g unsalted macadamias

60g maple syrup

60g almond oil

Method

1. Preheat the oven to 170°C (150°C fan-forced).
2. Combine all ingredients except the maple syrup and almond oil in a large bowl. Set aside.
3. Heat the maple syrup and almond oil in a small saucepan over a low heat until warmed through and and combined. Pour over the rolled oats mixture and mix thoroughly until combined and evenly coated.
4. Spread the oat mixture evenly over 2 medium shallow baking trays and bake in preheated oven for 30-40 minutes, stirring every 10 minutes, until golden and aromatic.

Baker's tip

• This granola will keep well in an airtight container or jar for up to 4 weeks.