Kugelhopf (Gugelhopf)

Kugelhopf, kugelhupf [koo-guhl-hopf] Though generally thought of as Austrian, bakers from Alsace, Germany and Poland also claim credit for this light yeast cake. Kugelhopf is filled with raisins, candied fruits and nuts, and generally embellished with a simple dusting of confectioners’ sugar. It’s traditionally baked in a KUGELHOPF PAN, a turban-shaped tube mold with swirled […]

Sponge cake

Sponge cake is a cake based on flour (usually wheat flour), sugar, butter and eggs, and is sometimes leavened with baking powder. It has a firm yet well-aerated structure, similar to a sea sponge. In the United Kingdom a sponge cake is produced using the batter method, while in the US cakes made using the batter method are known as butter or pound cakes. Two common British batter-method sponge cakes […]

Scone

Scone [skohn; Br. Skon] This Scottish QUICK BREAD is said to have taken its name from the Stone of Destiny (or Scone), the place where Scottish kings were once crowned. The original triangular-shaped scone was made with oats and griddle-baked. Today’s versions are more often flour-based and baked in the oven. They come in various […]

Bannock

Bannock [ban-nuhk] Baked on a griddle, this traditional Scottish cake is usually made of Barley meal and Oatmeal. Bannocks are sometimes flavored with almonds and orange peel and are particularly popular at breakfast and high-tea. RECIPE: Ingredients: (For 8 Serves) 250g Self-Raising Flour 90g Butter, cubed 1tsp Salt 1½ tbsp Caster Sugar 200ml Milk 1 […]

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