Seville Orange Tart

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January is the month we hit ‘peak orange’ when the harvest of these citrus-packed fruits begins across southern Europe.

This year has seen a bumper harvest of ‘naranjos’ or Seville oranges – the iconic fruit of southern Spain.

Marmalade – that quintessentially English delicacy – is what we usually associate with Seville’s finest, but the orange harvest also serves as a reminder of sunnier times ahead, when we can look forward to enjoying al fresco lunches in a delightful Andalucian plaza as spring returns to the Med and the orange blossom is everywhere.

This dish takes us beyond Marmalade to a wonderfully zingy yet surprisingly delicate dessert – think classic tarte au citron – but with more natural sweetness and a dash of Spanish passion. Salud!

Ingredients

Sweet pastry shortcrust pastry case

For the Filling

  • 3 Seville oranges, zest and juice
  • 3 eggs
  • 110g caster sugar
  • 300ml double cream

Method

  1. You will need a 25cm x 4cm tart tin.
  2. Line the tart tin with pastry and bake it blind in your ESSE at 180C (vent open) for about 25 minutes.
  3. Place the zest and juice of the oranges in a bowl with the eggs and the sugar.
  4. Mix together and then add the cream.
  5. Lower the oven or use the bottom oven set at 150C (vent closed) and carefully pour into the baked pastry case.
  6. Bake in the oven for about 25 – 30 minutes until the filling is set.

Recipe by Philippa Vine, Bluebell Farmhouse Kitchen.

Italian Olive Oil Cake

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Roxy Bannerman has shared this super-simple dairy-free recipe which Italians traditionally eat for breakfast.  It’s the perfect excuse for cake in the morning. Cake for breakfast…why not?

Ingredients

  • 175g 00′ flour or plain flour
  • 2 tsp baking powder
  • pinch salt
  • 3 eggs
  • 150g olive oil
  • 150g caster sugar
  • juice and zest of 1 lemon

Method

  1. Preheat the oven to 180. Grease and line a loaf tin.
  2. Mix together the eggs, sugar, oil, lemon juice and zest in a large bowl until well combined.  Sift over the flour and baking powder and fold in with the salt.
  3. Pour into the loaf tin and bake in the oven for 45 minutes or until a skewer comes out clean.
  4. Cover with foil after 30mins if you think it’s browning too much.
  5. Cool on a wire rack and store in an airtight container for up to two weeks.

Recipe by Roxy Bannerman

Raspberry Cake

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This sumptuous summer cake isn’t too sweet and makes the most of seasonal soft fruit which should be at their best around now.

It’s nice and moist and benefits by being served with some berries or a fruit compote and a nice dollop of cream, crème fraiche or ice-cream on the side. Enjoy!

Ingredients

  • 210g soft butter
  • 210g caster sugar
  • 3 large eggs
  • 250g Self raising flour
  • 150g ground almonds
  • 50g flaked almonds

Method

  1. Grease and line a 20cm cake tin.
  2. Cream the butter and the caster sugar together. Add the eggs gradually, taking care not to split the mix.
  3. Sieve the flour and add the ground almonds, then mix this into the butter, followed by the raspberries.
  4. Fill your cake tin. Smooth over and sprinkle with the flaked almonds.
  5. Bake at 170˚C for 50 mins, vent closed, middle shelf of top oven.

Recipe by Dominique Ashford

Roasted Red Pepper, Mint and Halloumi Tart

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Delicious served with summer salads and to make it even easier, use a jar of roasted peppers. If you can get good quality halloumi, then all the better. A useful tip when making pastry, keep the flour and butter cold in the fridge or freezer, it will make it easier to roll out and handle and it is a ‘no blind bake’ pastry recipe too! You will need a 23cm loose-bottomed flan tin.

Ingredients

For the pastry:

  • 150g plain flour
  • 35g polenta
  • 90g butter, cold
  • 1 egg

For the filling:

  • 3 large red peppers, roasted and peeled or use a jar ready roasted, chopped
  • A good handful of fresh mint, finely chopped
  • 250g halloumi, drained and coarsely grated
  • 2 egg yolks and 2 whole eggs
  • 284ml (a carton) single cream
  • Freshly ground black pepper

Method

  1. Preheat the oven to 190C (375F, Gas mark 5).  To make the pastry, put the flour, polenta and butter in a food processor and process briefly until breadcrumb consistency.
  2. Add the egg and continue processing until it forms a dough.  Roll out and carefully line the flan tin.
  3. Place the tin on a baking sheet ready to put in the oven and before you add the filling. Fill the pastry case with half the halloumi and peppers and cover with chopped mint.
  4. Beat the eggs and cream together and plenty of black pepper (do not add salt as the cheese has the ideal amount).
  5. Carefully pour the egg mixture into the tin and top with the remaining cheese and peppers.
  6. Cook in the oven on the base of the ESSE and cook until set and tinged golden brown for about 30 – 35 minutes.

Recipe by Philippa Vine

Summer Pimms Cake

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This cake is works so well using gluten free flour and is a great celebrational Summer cake perfect for Wimbledon! The sponge is a simple whisked sponge and contains no fat. Whisked sponges rise purely due to the air incorporated during the whisking process.

Serves

8-10 people

Ingredients

  • 6 eggs
  • 175g caster sugar
  • 175g gluten free plain flour or plain flour
  • 500ml double cream
  • 500g a mix of strawberries, raspberries and blueberries
  • Small glass of Pimm’s
  • 2 heaped tablespoons raspberry jam (optional)
  • Edible flowers and fresh mint for decoration

Method

  • Grease and line with parchment paper 3 x 20cm cake tins.
  • Preheat the oven to 180C (350F, ESSE Dial Guide MODERATE, aim for the dial reading to be at the top end of MODERATE or very low end of HOT).
  • Whisk the eggs and sugar together with an electric whisk until the mixture becomes very pale fluffy and mousse-like.
  • Sift the flour over the mixture and carefully fold it in, taking care not to beat any air out of the mixture.
  • Pour the mixture into the prepared tins and bake in the oven until risen and golden.
  • When lightly pressed with your fingertips it should bounce back, about 20 minutes.
  • Allow to cool in the tins for a few minutes and then turn out onto wire racks to cool.
  • Sprinkle some Pimm’s over each cake. Whip the cream into soft peaks.
  • Carefully spread a little jam on each layer if using.  Then sandwich together the 3 layers with some whipped cream and mixed berries.
  • Spread a layer of cream around the sides and on top of the cake.
  • Finally decorate with more berries and edible flowers and mint if desired!

Recipe provided by Philippa Vine of Bluebell Farmhouse Kitchen. Located at Bates Green Farm, Arlington, the Bluebell Farmhouse kitchen is run by Philippa and Michael Vine.  Sharing their passion for locally grown and sourced quality ingredients, Philippa runs several themed cookery courses and demonstrations every year using ESSE electric range cookers and the Ironheart wood fired cooking stove. Participants can enjoy the fruits of their labours together afterwards in the delightful country kitchen. Philippa is a professional cook and cookery writer and delights her visitors with her creative and wholesome food.

Pineapple Upside Down Cake

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Ingredients

  • Half a Pineapple.
  • 170 grams unsalted butter, softened
  • 100 grams light brown sugar 100 grams vanilla sugar
  • Zest of 2 small lemons OR limes and juice of 1
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 195 grams plain flour (Or 100g flour and 95g desiccated coconut
  • 250 grams creme fraiche or plain yogurt.

Method

  1. Halve the pineapple. Slice off skin. Take the core out. Slice into semi-circles.
  2. Grease / line an 8-inch cake tin.
  3. Lay pineapple in a pretty pattern and sprinkle a little Demerara sugar over the top.
  4. Beat the sugar and butter in a mixing bowl or food mixer with paddle.
  5. Add eggs one at a time. Add zest and juice of lemons, vanilla paste.
  6. Add flour (and desiccated coconut) and baking powder. Beat on slow until flour is incorporated.
  7. Add creme fraiche and keep beating. If batter is very thick and not dropping consistency add 1 – 2 tspns of milk.
  8. Put half your batter over the pretty pineapple pattern in the tin.
  9. Add a few more pineapple chunks if you have some left. Add rest of batter.
  10. Bake low on 160-170 degrees for 45-55 minutes. Use a skewer to test cake is done.
  11. This is a fresh fruit cake, so it needs to be cooked for longer and slower than dryer cakes.
  12. It might take a little longer than one hour in the ESSE at the above temperatures.
  13. Just check every 5 minutes after 55 minutes has passed.
  14. Leave to cool a little and then turn out upside down.

Recipe by Miranda Rose Shearer

Eton Mess

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My best mess ever was homemade meringues made in the ESSE ELX990, raspberry or blackcurrant sorbet, vanilla mascarpone and lemon zest cream, fresh figs and crushed frozen raspberries, topped with a cherry, raspberry and black currant sauce.

This is – truly – the ultimate summer pudding.

Ingredients

  • 300g caster sugar (golden if you prefer a more caramelised flavour and colour)
  • 5 eggs whites
  • Makes 8 – 10 large ones.

Method

  1. Heat the top oven of the ESSE ELX 990 to 200˚C. Spread the sugar over an oven tray lined with baking parchment and cook until it has just begun to melt at the edges, but not caramelise (about 8 minutes).
  2. Crack the eggs, being careful not to drop any yolk into your whites. If you lose any bits of shell, scoop out with the eggshell – shell acts like a magnet.
  3. Put the egg whites into a clean mixer. I use my Kitchen Aid, but you can use a hand whisk. Make sure there is no water or contaminants in the bowl or the egg whites will not froth.
  4. The mixture should be just foamy by the time you start to add the sugar. Add the hot sugar slowly one teaspoon at a time, into the still-whisking mixer.
  5. Continue whisking until the mixture has cooled. It should look glossy and hold its shape. Turn the oven down to its lowest setting. I turn the bottom oven of the ESSE on to 60 degrees.
  6. If you want to fold through any spices or other flavourings, or roll the meringues in nuts or another topping, this is the time to do it.
  7. Line a baking tray with parchment. Use a serving spoon to plop a large blob of meringue on to the tray. You can pipe them if you are feeling truly swish.
  8. Leave space in between each blob as the meringues increase a little in size as they dry out. Put them into the oven and bake until they are crisp on the outside, and sound hollow when tapped on the bottom: depending on their size, this could take six hours, so don’t wait up.
  9. Turn the oven off and leave them in there until it has cooled. Transfer to an air-tight container.
  10. Meringues need clean equipment, good sugar, and, most important of all, a low oven. If you don’t have an oven thermometer, and you suspect your oven is too hot, try turning it down to the coolest setting, and leave the meringues to it. Don’t rush a meringue.
  11. While the meringues are cooking, you have a lot of time to make the other components, all of which keep in the fridge or freezer.
  12. Freeze a tub of fresh raspberries

Sorbet

  • 200g golden caster sugar
  • 200ml boiling water
  • 750g blackcurrants
  • 4 tbsp liquid glucose
  • Juice of 2 lemons

Make a syrup by stirring the sugar into the boiling water and add the glucose and the blackcurrants and cook for about 5 minutes. Whizz in a food processor, and strain into a bowl through a sieve. Use a wooden spoon to sieve until you just have a dry pulp left in the sieve.

Stir in the lemon juice and cool. Place in an ice cream making machine or put in a Tupperware container and beat 3-4 times as it freezes, every 20 minutes.

Very Berry Sauce

  • 100g Pitted cherries
  • 100g Blackcurrants
  • 100g Raspberries
  • Juice of 1 orange
  • 2 tbsp icing sugar
  • 1 tsp vanilla paste

Place berries in the pan with the icing sugar, vanilla paste and orange juice. Heat for a few minutes to release the juices. Transfer to a bowl and blend briefly until berries are pureed.

Blitz, but do not over blend. Pass through a fine sieve to remove the seeds and reserve in the fridge. This can be used on meringues, vanilla ice cream, over the top of a summer pudding. It is a great way to use up berries and it keeps in the fridge.

Mascarpone Vanilla Cream

  • 1 x 250g tub of mascarpone
  • 1 x 200g French fromage frais or crème fraiche
  • 1 tsp vanilla
  • Zest of a lemon
  • 1 Tbsp icing sugar

Whip all ingredients together (you might want to slacken with a little double cream). This keeps in the fridge. Do not over whip. Before I serve this, I whip in a little of the berry sauce to flavour the cream.

THE PILE UP

Meringue, Vanilla Mascarpone Cream, Sorbet, Very Berry sauce, crush the frozen raspberries over the top for decoration and slice some fresh figs to place around the base of the meringue… and jolly well hope that someone calls you a show off because if you pull this off, you deserve that label!

Recipe by Miranda Rose Shearer

Ministry Crumb Fudge

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Named after the recipe was issued by the Ministry of Food.  They would save up their butter and sugar rationing for this recipe to give it to children for a special treat.

Ingredients

  • 2 heaped tablespoons golden syrup
  • 110g butter
  • 110g sugar
  • 1 heaped tablespoon cocoa powder
  • 125g toasted breadcrumbs

Method

  1. Boil together the syrup, butter and sugar, whisk together to get them well mixed.
  2. Stir in the toasted breadcrumbs and cocoa powder. Mix well.
  3. Spoon into a shallow tray and allow to cool and set.
  4. When set, cut into squares.

Recipe by Philippa Vine, Bluebell Farmhouse Kitchen.

Ham & Cheese Cake

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This is a lovely savoury cake to make with leftover bits of cheese, ham or olives left in the fridge. It’s great picnic food or a nice savoury treat to serve with an aperitif. It’s definitely one to experiment with, would be delicious with stilton and walnuts or chopped mozzarella and chorizo, the choice is yours.

Ingredients

  • 300g Plain Flour
  • 200g Grated cheese of your choice, or you can include some crumbled feta.
  • 200g ham or cooked bacon, chopped small
  • 150g melted butter
  • 4 eggs
  • 2-3 tbsp milk
  • 7g (1 sachet) fast action dry yeast
  • salt and pepper

Method

  1. Preheat the oven to 200˚C
  2. Grease a large loaf tin.
  3. Put all of the ingredients into a large bowl and mix well. Scrape into the prepared tin.
  4. Leave in a warm place to rise for an hour, the top of the ESSE is ideal.
  5. Bake for 10 mins and then turn the oven down to 180˚C and bake for a further 25-30 minutes.  Insert a skewer into the centre to check that it is cooked through, it may need a few minutes longer.
  6. Leave the cake in the tin to cool for 15 minutes on a wire rack, turn out and ideally eat warm.
  7. Leftover cake keeps well for up to 5 days wrapped in greaseproof paper and stored in the fridge.

Recipe by Roxy Bannerman, Roxy’s Sauces.

Hot Cross Buns

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Hot Cross Buns are a welcome treat for family and friends visiting at Easter. Fresh yeast can be found in most major supermarkets. The ingredients for this dough enjoy a warm environment so the top of your ESSE stove is the perfect resting place for warming milk, flour and to prove your dough.

Ingredients

  • 450g strong white bread flour
  • 25g fresh yeast
  • 1/2 teaspoon honey
  • 300ml milk and water, warm
  • 2 teaspoon mixed spice
  • 1 teaspoon salt
  • 50g light soft brown sugar
  • 140g mixed fruit with peel
  • 50g melted butter
  • 1 egg, beaten
  • Honey for the glaze

Method

  1. Mix the yeast with the warm milk and water mixture with ½ teaspoon honey.
  2. Warm the flour and make a well in the centre.
  3. Melt the butter and put this in the well with the sugar, salt, mixed spiced, fruit and beaten egg.
  4. Mix together adding the yeast mix as you go.
  5. It will be a sticky dough, leave it in a warm place to prove.
  6. When it has doubled in size knead the dough on a floured surface until smooth.
  7. Divide into pieces, shape them into rounds and place them on a lined baking tray.
  8. Mark each round firmly with a cross.
  9. Brush with a little egg wash then pipe a cross with a little paste, make out of flour and water, in the indentation.
  10. Leave in a warm place until the buns are well risen and bake in a hot oven 220°C/ESSE dial guide HOT (aim for the dial reading to be at the top end of HOT) for about 15 minutes or until golden.
  11. Brush with a little melted honey.

Recipe presented by Philippa Vine at Bluebell Farmhouse Kitchen.

Cheesy Picnic Bread with Pepperoni and Tomatoes

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Cheesy Picnic Bread with Pepperoni and Tomatoes By Carol Bowen Ball

Featured in the ESSE Four Seasons Cookbook
Bored with your summer meal routine? Sometimes all you need is a change of scene (literally). Take advantage of the warm weather and enjoy a delicious al fresco meal in your garden or at the park or beach with family and friends. From crunchy vegetables and juicy fruits to cheeses, sandwich meats, summery salads, and whole-grain breads – a super-fast picnic is easy to organize and pack. With a little more time and notice then plan ahead and make a shallot dartois or cheesy picnic bread the night before or early on the day of travel (especially if you want to eat it whilst still warm).

It’s essential to keep perishable foods cold, so be sure to pack items like veggies, cheese or other dairy products, lean meats, and soups and salads at the bottom of your cooler for safe travel, and the nonperishable foods like fruits, nuts, and crackers at the top or in a separate picnic basket.

This moreish picnic bread is great served warm with dips like hummous or guacamole. Keep warm wrapped in foil and a tea towel for transporting.

Makes: 12 slices

For the bread
Ingredients

  • 300ml tepid water
  • 1 tbsp dried yeast
  • 500g strong plain bread flour
  • 1 tsp salt
  • 2 tbsp finely chopped sun-dried tomatoes in oil
  • 2 tbsp grated Parmesan cheese

For the filling
Ingredients

  • 125g mozzarella – roughly torn
  • 70g sliced pepperoni
  • 100g baby plum tomatoes – halved and deseeded
  • 15g fresh basil leaves – roughly torn

Method

  1. Preheat the oven if necessary to 220°C/Fan 200°C/ ESSE Dial Guide HOT (Aim for the dial reading to be at the top end of HOT).
  2. Place half the water in a bowl, sprinkle over the yeast and leave to stand for 15 minutes.
  3. Mix the flour with the salt, yeast mixture, tomatoes, Parmesan and remaining water and mix to a soft dough. Knead for 5 minutes, cover and prove in a warm place until doubled in size, about 1 hour.
  4. Turn onto a lightly floured surface and knead for 2 minutes. Roll out to a 30 x 40cm oblong then cut in half lengthways. Scatter the mozzarella pieces, pepperoni, tomatoes and basil over both halves. Working from the longest side, tightly roll up each piece of dough. Place on lightly greased baking trays, cover with cling film and leave in a warm place for 40 minutes until doubled in size.
  5. Bake for 30-35 minutes until well-risen, golden and cooked. Allow to cool slightly before slicing to serve.

Cinnamon Buns

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Serves

6 people

Ingredients

  • 150g plain flour
  • 150g strong white bread flour
  • 25g caster sugar
  • ½ teaspoon salt
  • 20g fresh yeast
  • 140ml milk
  • 25g butter
  • 1 egg

For the filling

  • 90g butter
  • 75g dark Muscovado sugar
  • 20g plain flour
  • 2 heaped teaspoons ground cinnamon

Method

  1. Heat the ESSE to 180C/ESSE dial reading top end of MODERATE.
  2. Warm the milk and crumble in the yeast.  Stir well to dissolve the yeast.
  3. Add 1 teaspoon of the 25g of sugar.
  4. Place the 2 flours into a bowl and add the rest of the sugar and the salt.
  5. Rub the butter into the flour and warm it.
  6. Make a well in the centre and put in it the egg and the milk/yeast mixture.
  7. Mix with a table knife to a smooth dough and then place in a warm place to prove, next to the ESSE.
  8. Meanwhile, make the filling by beating the butter, sugar, flour and cinnamon together.  Set aside.
  9. When the dough has doubled in size, remove it from the bowl and knead briefly to knock it back.
  10. Roll out the dough to a rectangle roughly 30cm x 25cm.
  11. Spread the filling across the dough leaving a 4cm gap top and bottom but spreading it right to the other edges.
  12. Roll the dough into a cylinder and using a sharp knife cut it into slices about 5cm wide.
  13. Oil your tin and place in the buns leaving a little space for them to expand.  (They will join up in the proving/cooking process.)
  14. Put the buns in a warm place to prove and when doubled in size put them in the oven and bake for 20 – 25 minutes, (ESSE vent closed) until puffed up and lightly golden.
  15. Drizzle with a little white icing or honey if desired.

Recipe designed by Philippa Vine at Bluebell Farmhouse Kitchen.

Chocolate Soufflé Pudding

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This isn’t a true soufflé but its wonderfully chocolately and is quick and easy to make and is the most delicious chocolate pudding.  Gluten free

You will need – 6 ramekins or individual pots, heart shaped!

Ingredients

  • 225g chocolate, 70% cocoa solids
  • 110g butter
  • 3 eggs
  • 30g caster sugar plus extra
  • Extra butter for greasing the dishes

Method

  1. Brush the insides of the dishes with a little melted butter and coat with with a little caster sugar.
  2. Melt the chocolate & butter by either placing it in a bowl at the back of your ESSE or melting it on the induction hob set at 1.
  3. Whisk together until smooth.
  4. In a separate bowl whisk the eggs and sugar until pale and thick.  Then fold in the chocolate/butter mix.
  5. Pour into the dishes to just about 3/4 full.
  6. Bake in ESSE at 190C/ESSE dial reading low end of HOT (vent closed) for about 20 minutes until well risen.  Either serve immediately or allow to cool, (the puddings will collapse) but still deliciously rich.  Serve with ice cream or clotted cream.  The puddings left from your valentines dinner can be reheated the next day successfully!

Recipe designed by Philippa Vine at Bluebell Farmhouse Kitchen.

Crispy Wild Garlic

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An unusual and tasty way to use the abundance of wild garlic around in February and March.

Makes

N/A

Ingredients

  • 2 – 3 good bunches of wild garlic leaves
  • 2 table spoons of corn flour
  • Salt and sugar to taste
  • Vegetable oil for deep frying

Method

Gently wash the garlic leaves and trim the coarser stalks back to the base of the leaf. Shred the leaves with a sharp knife into 3-4mm strips. A good way to do this is to take a dozen or so leaves and roll them up like a cigar and then slice with the knife.

In a large bowl, toss the shredded leaves with the flour. You want a fine, even coating. Using a large saucepan, heat the oil to 180 degrees. Deep fry the garlic in batches. Each batch will take approximately 5 seconds, or when the garlic stops fizzing and rises to the surface.

Keep batches warm in the bottom oven on a sheet of kitchen paper while you cook more on the top.

To finish sprinkle with a little salt and a little caster sugar.

Welsh Cakes – on the hot plate, with a little twist

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ESSE Recipes March – A Welsh Spring

These tasty Welsh versions of scones are a classic but I have given them a little spicy twist to make them stand out, they are ideal for cooking straight on the hot plate of the ESSE range cookers or can be cooked in a pan, I love to serve them up just as they are or with a little soft goats cheese and a drizzle of good runny honey.

Ingredients

  • 225g Salted Welsh butter, lard or even dripping
  • 425g Organic self raising flour
  • 150g Organic golden caster sugar
  • 2 Medium free range eggs
  • 150g Sultanas
  • The grated zest of one small orange
  • 1/2 teaspoon of ground cardamon pod
  • A little extra caster sugar, for dusting

Method

In a large bowl, rub the butter into the flour until it resembles breadcrumbs, this can be done in a food mixer if needs be, it helps if the butter isn’t too cold but it should certainly not be soft. Add the sugar, eggs, zest, cardamon and sultanas. Mix with your hands until a firm dough forms, if it needs extra moisture a little cold milk will work wonders.

Turn out the dough onto a floured board and roll out until 10mm thick, then cut into rounds to be traditional or random shapes if like me you prefer them – this also means you won’t have to re roll any spare mixture which keeps the cakes a little lighter I think.

To cook, simply place a non-stick mat straight on the hot plate or use a cast iron pan with butter and then wipe away with kitchen paper. Cook the Welsh cakes for 2 to 3 minutes until darkly toasted but NOT burnt, then flip over and cook the same on the other side for an even finish. Serve them warm, they are by far at their best when eaten straight away but can be warmed up later if needs be.

Chocolate Sponge

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Ingredients

  • 60g plain flour
  • 15g cocoa powder
  • Pinch of sea salt
  • 3 eggs
  • 75g caster sugar

Method

  1. Preheat the oven to ESSE dial reading low end of HOT / 190°C/Gas mark 5.
  2. Line a baking sheet with baking parchment.
  3. Place the eggs and sugar in a large mixing bowl. Using either a hand-held electric whisk or a free-standing electric mixer, whisk until the mixture has almost quadrupled in volume, is very light and fluffy, and holds its shape. Sift half of the flour and cocoa, using a large metal spoon, carefully fold them in before adding the remaining flour and cocoa in the same way. Scrape down the sides of the bowl well with a spatula.
  4. Pour the mixture into the prepared tin and spread it out lightly and evenly, making sure it fills the corners of the tin.
  5. Bake in the oven for 12–14 minutes until the sponge feels firm to the touch in the centre.
  6. As soon as the sponge comes out of the oven, lift onto a wire rack and leave to cool.
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