“Baking goes hand in hand with existing, it’s something I do almost every day, something I do compulsively, that I both want and need to do, that I love.” This is how Annie Bell feels about her baking and that is exactly how you will feel after paging through this recipe book.
Upon opening the first page, you will be captivated by the gorgeous imagery and the detailed introduction. Here Bell explains the art of baking and decoration, raw materials, equipment and flavourings. This section reads like a novel and will convert even those who cannot stand the heat in the kitchen.
From cookies to cakes, you will find anything you can ever imagine baking in this book. We’ve decided to share one of our favourite recipes from the book, the Angel Cake.
Ingredients (Makes 1 x 18cm tube cake)
For the cake:
8 medium egg whites
¼ teaspoon sea salt
1 teaspoon cream of tartar
250g icing sugar, sifted
140g white plain flour, sifted
1 teaspoon vanilla extract
Finely grated zest of 1 lemon
For the topping:
3 – 4 tablespoons lemon juice, sieved
300g icing sugar, sifted
200g blueberries
Kit:
Electric whisk
18cm angel cake tin (or 20cm cake tin with a removable base, 9cm deep)
Palette knife
Preheat the oven to 150C fan oven/ 170C electric oven. Whisk the egg whites in a large bowl with the salt and cream of tartar until stiff peaks form using an electric whisk. Whisk in the sugar, a couple of tablespoons at a time, sprinkling it over the egg whites and whisking for about 20 seconds with each addition. Fold the sifted flour into the meringue in three goes, and then the vanilla extract and lemon zest. Spoon the mixture into an 18cm unbuttered angel cake tin and bake for 40 minutes until golden and springy to the touch. Invert the pan and leave the cake to cool.
To make the icing, add just enough lemon juice to the icing sugar in a bowl to achieve a thick coating icing. Run a knife around the edge of the cake and lift it out on its base, then remove this. Place the sponge, base-side up, on a plate and smooth the icing over the top and sides using a palette knife. Leave to set for about 1 hour before transferring the cake to a stand or serving plate. To serve, scatter the blueberries over and around the cake – you can fill the hole if you wish – then dust with icing sugar.
We’re very excited to try this decadent recipe out – add your friends and refreshing drinks for the perfect spring afternoon. Browse our range of cookbooks available in store and online.
