Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×9 inch pan or line a muffin pan with paper liners.
In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.
Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool.
Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.
3 ounces chocolate (bittersweet or semisweet, chopped)
1 cup heavy cream
2 tablespoons powdered sugar
Optional: 1/2 teaspoon vanilla
Steps to Make It
Put the chopped chocolate into a medium bowl.
Pour cream into a small heavy saucepan; stir in sugar. Place over medium heat and bring to a boil. Pour the hot cream over chocolate; stir until smooth and the chocolate is melted. Cover and refrigerate for 4 hours, or until thoroughly chilled.
For best results, put the mixing bowl and beaters in the refrigerator a few hours before you plan to beat the cream.
Transfer to a large bowl. Beat to spreading or piping consistency. Refrigerate for about 1 hour before using.
Keep the whipped cream in refrigerator for up to 2 days.
Heat oven to 180C/160C fan/gas 4 and fill a 12 cupcake tray with cases.
Using an electric whisk beat 110g softened butter and 110g golden caster sugar together until pale and fluffy then whisk in 2 large eggs, one at a time, scraping down the sides of the bowl after each addition.
Add ½ tsp vanilla extract, 110g self-raising flour and a pinch of salt, whisk until just combined then spoon the mixture into the cupcake cases.
Bake for 15 mins until golden brown and a skewer inserted into the middle of each cake comes out clean. Leave to cool completely on a wire rack.
To make the buttercream, whisk 150g softened butter until super soft then add 300g icing sugar, 1 tsp vanilla extract and a pinch of salt.
Whisk together until smooth (start off slowly to avoid an icing sugar cloud) then beat in 3 tbsp milk.
If wanting to color, stir in the food coloring now. Spoon or pipe onto the cooled cupcakes.
Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter.
Set aside for 30 mins to rest if you have time, or start cooking straight away.
Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper.
When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.
Serve with lemon wedges and caster sugar, or your favorite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.
1) Whip the egg whites until they form hard peaks, set aside. Whip the egg yolks with the sugar until you reach a pale yellow color. Whip in the mascarpone cheese for 5 minutes.
2) Fold in the egg whites to the mascarpone cream and mix. Pour a layer of mascarpone cream into a large glass bowl or small individual bowls top with a layer of sponge fingers soaked in the espresso coffee. Repeat this operation 2 more times.
3) Finish with a mascarpone cream layer and sprinkle with the coffee powder.
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after each addition.
golden, keeping them warm in a low oven as you go.
