Year 9 Recipes

w/c 9 September – Victoria Sponge

Ingredients:

113g self raising flour
½ tsp baking powder
2 medium eggs
113g butter or margarine
113g caster sugar

Optional:
grated zest of 1 lemon or 1 orange

You will make 1 sponge which will be ready to fill at home using jam or another filling eg whipped cream & fruit.  You could also use a punnet of fresh fruit for decorating

A good sized tin or large plastic container to take it home in

w/c 16 September – Dutch Apple Cake

Ingredients:

100g caster sugar
100g soft margarine
2 eggs
100g self raising flour
1 x 5ml spoon baking powder
1 eating apple
1 x 5ml spoon cinnamon
1 x 5ml spoon Demerara sugar

Please remember to bring a 20cm square or round cake tin for the apple cake, if you have one.  You can purchase 2 foil trays from school for 20p if you don't have a cake tin

A good sized named sealable container to carry it home in 

w/c 23 September  – Swiss Roll

Ingredients:

Cake mixture:

3 eggs
75g self-raising flour or 50g self-raising flour
25g cocoa powder
75g caster sugar

Filling:

4-6 tbsp of jam or lemon curd or a small pot of double cream and 200g soft fruit

A named sealable container to carry it home in

w/c 30 September – All ingredients will be provided at school this week

Open Evening Preparation 9Y

Teacake Presentation Challenge 9W and 9Z 

w/c 7 October

Teacake Presentation Challenge - 9Y – All ingredients will be provided at school this week

Future Chef Competition Entry - 9W & 9Z

Please bring all your ingredients to cook your dish you have planned for the competition and a container to take your cooked food home in

No nuts or nut products are to be brought into school

w/c 14 October

Future Chef Competition Entry – 9Y

Please bring all your ingredients to cook your dish you have planned for the competition and a container to take your cooked food home in

No nuts or nut products are to be brought into school

INSET DAY - 9W & 9Z – There is no practical lesson this week

w/c 21 October – Mini Whisked Sponges

Ingredients:

25g butter, melted and cooled, plus extra butter for greasing
5 eggs
140g caster sugar
125g self-raising flour or 25g cocoa powder and 100g self-raising flour

Filling and items to decorate eg jam, fresh fruit, cream, chocolate etc