Angel cake is a moist white, light and delicate foam cake originating in America. It contains no other raising agents than egg whites. Its lightness is aided by…
Print Recipe Roasted rhubarb and hazelnut cupcakes with butterscotch mascarpone Serves: 12 cupcakes Cooking Time: 1 hour 20 mins Ingredients ROASTED RHUBARB 500g rhubarb, roughly cut into 5cm chunks 100g castor sugar 60ml (¼ cup) honey 1 vanilla pod 30ml (2 tbsp) butter, softened CUPCAKES 400g (2 cups) sugar 3 large eggs 125ml (½ cup)
A dense and moist cake that is perfect for afternoon tea. The ground oats add a slight crunch to this cake which goes really well with the tender pears.
Over the years the readers have always put us to our paces with fresh ideas and interesting food queries. One reader, Annabel Davids, had the perfect classic cheesecake…