Odlums Strawberry & Cream Sponge recipe

What you need:

  • 75g/3oz Odlums Self Raising Flour
  • 3 Eggs (separated and at room temperature)
  • 75g/3oz Shamrock Golden Caster Sugar
  • Pinch of Salt
  • Few drops of Goodall’s Vanilla Essence (optional)

Filling

  • Fresh Strawberries, sliced
  • 150ml/¼pt Whipped Cream

How to:

  1. Preheat oven to 200°C/400°F/Gas 6. Grease and base line two 18cm/7½” sandwich tins with greaseproof paper.
  2. Place the three egg whites and salt in a large, clean, dry mixing bowl. Stiffly beat until mixture is dry looking in appearance.
  3. Next add the sugar and beat for a few seconds, then add the egg yolks and beat until mixture thickens and the trail of the beaters is visible.
  4. Finally, sieve in the flour and fold it into the thick mixture using a metal spoon. To fold, just cut through the mixture, over and over with the metal spoon until all the flour is blended. Never beat, as it will beat out all the air.
  5. Fold in the vanilla essence if used, then transfer to the prepared tins and bake for about 15 minutes.
  6. As soon as sponge is baked, transfer to a wire tray to cool.
  7. When cold, spread one sponge with whipped cream and layer sliced strawberries on top. Then put second sponge on top to sandwich together. Dust with sieved icing sugar, if desired.

http://www.odlums.ie/recipes/strawberry-cream-sponge

Ballymaloe’s Famous Chocolate Orange Cake recipe

Weigh the eggs. Take the same weight in butter, sugar and flour. Beat the butter and sugar together until pale and light in texture. Wash the oranges and add the finely grated rind of 2 and the juice of 1 to the butter mixture. Mix the flour and baking powder and add alternately with the eggs. Beat thoroughly. Bake in a 24cm (91/2in) tin in a moderate oven, 180°C/350°F/gas 4, for 50 minutes approx. Cool the cake and split it in two. Sandwich with the orange butter icing and spread the chocolate icing over the top and sides allowing any excess to run off.
To make the orange butter icing, finely grate the rind of the orange and squeeze out the juice. Beat the icing sugar, butter and orange rind together. Add in enough juice to make the icing a spreading consistency.
To make the chocolate icing, melt the chocolate in the water. Remove from the heat and beat in the butter and then the eggs very thoroughly. Leave to cool and set before icing and filling the cake.
Serves 12

For the Orange Cake:

  • 4 eggs
  • softened butter
  • sugar
  • plain flour
  • 2 oranges
  • 1 teaspoon baking powder

For the orange butter icing:

  • 1 orange
  • 110g (4oz, 1/2 cup) icing sugar
  • 55g (2oz, 1/4 cup) softened butter

For the chocolate icing:

  • 170g (6oz) chocolate
  • 2 tablespoons water
  • 50g (2oz, 4 tablespoons) softened butter
  • 2 large eggs

 

Rachel Allen’s pancakes with orange butter

You will need:

To make the orange butter, cream the softened butter with the finely grated orange rind. Then add the sifted icing sugar and beat the mixture until it’s fluffy. Add the Grand Marnier, if you’re using it. To serve, melt a large blob of the orange butter in the pan, add a few spoonfuls of the freshly squeezed orange juice and, one by one, toss each pancake in the foaming butter. Fold each tossed pancake in half and then in quarters, so that you have a fan shape.

Serve two pancakes per person on warm plates. Repeat until all the pancakes and all of the orange butter has been used.

http://www.rachelallen.com/post/pancakes-orange-butter

 

Odlums Almond Bakewell Slices

odl almond bakewell fb 12816

Ingredients

Pastry 175g/6oz Odlums Cream Plain Flour Pinch of Salt 75g/3oz Butter/Margarine Cold Water   Topping 75g/3oz Odlums Cream Plain Flour 125g/4oz Butter/Margarine 125g/4oz Caster Sugar 100g packet Shamrock Ground Almonds 2 Eggs 2 teaspoons Goodall’s Almond Extract/Essence 2 tablespoons Fruitfield Raspberry Jam Shamrock Flaked Almonds to decorate

Method:

  1. Preheat oven to 190°C/375°F/Gas 5. Lightly grease an 11 x 7”/ 28x 18cm Swiss Roll tin.
  2. Sieve the flour and salt into a bowl. Rub in the margarine and add sufficient water to make a soft dough.
  3. Turn onto a lightly floured board, roll out and line the Swiss Roll tin. Cover and leave in the fridge while making the topping.

 

To make topping

  1.  Melt the margarine in a pan over a low heat.
  2.  Remove from the heat and add the sugar, ground almonds and strong flour.
  3. Mix well, then beat in the eggs and almond essence. Leave to cool a little.
  4. Remove pastry from the fridge; spread the jam over the top of the pastry base.
  5. Pour the topping over the jam.
  6. Decorate with flaked almonds and bake for 35-40 mins. until pale golden in colour.
  7.  When cool, cut into slices.

http://odlums.ie/recipes/almond-bakewell-slices/