Beat until smooth.

3 Put half of the mixture into another bowl. Dissolve the instant coffee in the measured hot water and stir into one-half of the cake mixture.

4 Drop tablespoonfuls of the plain mixture into the ring mold, then tablespoonfuls of the coffee mixture on top of the plain mixture. Marble by swirling together with a skewer.

5 Bake for 40 minutes or until well-risen and firm to the touch. Let cool for a few minutes, then turn onto a wire rack set over a baking sheet and cool completely.

6 Make the icing: combine the butter, milk, and coffee in a pan and heat, stirring, until smooth. Remove from the heat and beat in the confectioners’ sugar until smooth and glossy.

7 Let cool, then pour over the cake, spreading it over the sides to cover completely. Let set.

8 Melt the white chocolate in a heatproof bowl over a pan of hot water. Cool slightly, then spoon into a plastic bag. Snip off a corner of the bag and drizzle the chocolate over the cake. Let set.

Marbled coffee ring cake

Battenburg cake


Cuts into 12 slices

Special equipment shallow 8in (20cm) square cake pan

Ingredients

9 tbsp soft butter or margarine, plus extra for greasing

1/2 cup granulated sugar

2 extra large eggs

1/3 cup rice flour

1 cup self-rising flour

a few drops of vanilla extract

11/2 tsp cocoa powder

3 tbsp apricot jam

8oz (250g) almond paste

Method

1 Preheat the oven to 325°F (160°C). Lightly grease the cake pan with butter. Line the bottom of the pan with parchment paper.

2 Beat the butter, sugar, eggs, rice flour, flour, and vanilla extract in a large bowl for 2 minutes or until the mixture is smooth and evenly combined.

3 Spoon half of the mixture into one half of the prepared pan. Dissolve the cocoa in a little hot water to make a thick paste and add to the remaining cake mixture in the bowl. Mix well, then spoon into the other half of the pan.

4 Bake the mixture for 35 minutes or until the cake is well-risen and springy to the touch. Turn onto a wire rack, peel off the lining paper, and cool.

5 Trim the edges of the cake. Cut it into 4 equal strips down the length of the 2 colors.

6 Warm the apricot jam in a small saucepan. Stack the cake strips, alternating the colors to give a checkerboard effect and sticking them together with the apricot jam.

7 Roll out the almond paste into an oblong that is the same length as the cake and wide enough to wrap around it. Put the cake on top, then brush with jam. Wrap the almond paste around the cake, pressing it on gently and making the seam in 1 corner. Turn to hide the seam.

8 Score the top with a crisscross pattern and crimp the edges with your fingertips to make a decorative effect.

Pineapple upside-down cake


Cuts into 8 slices

Special equipment 7in (18cm) round cake pan

Ingredients

4 tbsp butter, softened, plus extra for greasing

1/3 cup light brown sugar

1 x 7oz (225g) can pineapple rings in natural juice, drained, and juice reserved

4 dried apricots, coarsely chopped

Cake

9 tbsp butter, softened

1/2 cup granulated sugar

2 large eggs, beaten

11/2 cups self-rising flour

Method

1 Preheat the oven to 350°F (180°C). Lightly butter the pan and line the bottom with parchment paper. Cream together the butter and sugar and spread evenly over the parchment paper.

2 Arrange the pineapple rings on top of the butter and sugar mixture, and sprinkle the chopped dried apricots among the pineapple rings.

3 Make the cake: put the butter, granulated sugar, eggs, and flour into a large bowl with 2 tbsp of the reserved pineapple juice. Beat for 2 minutes or until smooth and well blended. Spoon the mixture on top of the pineapple rings and level the surface.

4 Bake for about 45 minutes until the cake is well-risen and springy to the touch. Invert the cake onto a warmed serving plate, and serve at once.

Apricot upside-down cake
Substitute 1 x 14oz (400g) can apricot halves for the pineapple, and 2 tbsp chopped candied ginger for the dried apricots.

Swiss roll


Cuts into 8 slices

Special equipment 9 x 13in (23 x 33cm) Swiss roll pan

Ingredients

butter for greasing

4 large eggs

1/2 cup granulated sugar, plus extra for sprinkling

1 cup self-rising flour

confectioners’ sugar for sprinkling

Filling

about 1/4 cup raspberry jam

Method

1 Preheat the oven to 425°F (220°C). Lightly butter the Swiss roll pan, line with parchment paper, then lightly butter the parchment.

2 Put the eggs and sugar into a large bowl. Whisk together with an electric mixer at high speed until the mixture is pale and thick enough to leave a trail when the beaters are lifted out.

3 Sift the flour into the egg mixture and fold in gently but thoroughly.

4 Turn the mixture into the prepared pan and tilt to spread the mixture evenly, particularly into the corners.

5 Bake for 10 minutes or until the cake is golden and starting to shrink away from the sides of the pan.

6 Invert the cake onto a large piece of parchment paper that has been liberally sprinkled with granulated sugar. Peel off the lining paper and trim the edges of the cake with a sharp knife.

7 Roll up the cake and the parchment paper together, from one of the short ends. Let stand for 2–3 minutes.

8 Unroll the cake and remove the parchment paper. Warm the jam, spread the warm jam on the cake, and roll up again. Wrap tightly in parchment paper and let cool.