Sponge flan

Learning objective• To understand how to use different glazing techniques.• How to use gelatine.• How to produce a range of initial ideas to meet a design

specification.

Ingredients Equipment3 eggs 75g caster sugar

75g S.R.flour Tin of fruit/punnet fresh fruit

Arrowroot / quick gel

1 Mixing bowl

1 electric food mixer 1 tablespoon

1 palette knife 1 Sponge flan tin

Makes 1 Flan base OVEN 200°C or Gas 7 

Method1. Collect the equipment. Grease and line the flan tin.2. Whisk together the eggs and the sugar. The mixture should be foamy and very thick and pale in colour. The whisk should leave a trail on the surface when the beaters are removed.3. Use the metal tablespoon to fold in the flour. Use a cutting figure of eight action. 4. Pour into the prepared tin; the mixture should level itself, spread to the corners.5. Bake until golden brown, about 10-15 mins.6. Turn out on to a wire rack , remove greaseproof paper from the centre. Leave to cool on a wire rack. 7. Fill with fresh/canned fruit and cover with quick gel/arrowroot sauce 

Classic refrigerator cheesecake

Learning objective• To understand how to use different glazing techniques.• How to use gelatine.• How to produce a range of initial ideas to meet a design specification.

INGREDIENTS· 100g digestive biscuits, or cookies, crushed into fine crumbs· 50g Demerara sugar 50g butter, melted· 500g full-fat cream cheese 100g icing sugar· 1 vanilla pod, sliced lengthways, or 1 tsp vanilla extract• 200ml double cream, lightly whipped METHOD1. In a mixing bowl, mix together the biscuit crumbs and Demerara sugar. Add in the melted butter and mix well. 2. Spoon the biscuit mixture into a 20cm spring-form cake tin lined with silicon paper or baking parchment. Use a metal spoon to press the biscuit crumbs down firmly and evenly. Chill in the refrigerator until set. 3. In a large mixing bowl, using a whisk or a wooden spoon, beat together the cream cheese, icing sugar and vanilla pod seeds or vanilla extract until well mixed. 4. Fold in the double cream, mixing well. 5. Spoon the cream mixture over the chilled biscuit base, making sure that there are no air bubbles. Smooth the top of the cheesecake with a palette knife or metal spoon. 6. Chill the cheesecake in the refrigerator for 1 hour until set. 7. To serve, remove from the cake tin and cut into slices.

Cheesecake using gelatine

Learning objective• To understand how to use different glazing techniques.• How to use gelatine.• How to produce a range of initial ideas to meet a design

specification.

Baked cheesecake

INGREDIENTS·6 crumbled digestive biscuits 25g butter Juice and zest of 1 small lemon 125g cream cheese125g natural yoghurt 4 teasp gelatine 2 tbsp fruit juiceSweetener to taste 100g crushed pineapple Few drops vanilla essence

METHOD1. Melt fat, mix in crumbs and press into dish.2. Dissolve gelatine in fruit juice3. Blend fruit, yoghurt and cheese in liquidiser4. Add rind and lemon juice.5. Add gelatine6. Pour over base.7. Leave to set and decorate.