Fast Cakes: Easy Bakes in Minutes

Product Information

Measure all the ingredients except the cocoa and icing sugar into a large bowl and beat well with an electric mixer until light and fluffy. Put half the mixture in another bowl and add the cocoa powder. Mix well.

Measure the cream cheese and flour into another bowl and beat with an electric hand-held whisk until smooth. Add the vanilla, eggs, sugar and double cream, whisk again until well blended, then pour the mixture over the crumb base. Measure all the ingredients for the cake into a large mixing bowl and beat with an electric mixer until well blended and smooth.This weekend I made the Scones and the Chocolate Eclairs- neither of which I have made before. They both turned out excellently.

Melt the butter in a pan over a gentle heat. Take off the heat and add the biscuits. Mix together very well. Tip into the tin and press flat over the base using a spoon. Put large spoonfuls of both cake mixtures in the tin, then swirl the two together with a skewer to create a marbled effect.I've read through this book about 4 times since I got it on Friday - so 3 days ago. I took to it bed with me the first night, which resulted in some very strange dreams. :/ But I woke up and baked, so all good. Bake for about 30 minutes, until well-risen and just set around the edges. Take out of the oven and rest for 10 minutes to allow the top of the cheesecake to become level and flat. Measure the baking spread, caster sugar, flour, eggs, baking powder, lemon curd and half the lemon and lime zest into a mixing bowl. Beat together using an electric mixer until light and fluffy. Tip the mixture into the tin and level the top with a spatula.