Baking at home table

Dessert / Bread Type	Ingredients (sequence + grams)	Baking / Final Instructions
Butter Cake	1. Whisk 500 g self-raising flour + 200 g sugar until pale 2. Add 6 eggs, whisk until pale 3. Add 250 g softened butter, mix 4. Add 80 ml milk (optional)	Bake 180°C, 50 min (middle rack)
Sponge Cake (Chiffon) low sugar log cake	1. Separate 5 egg yolks & 5 egg whites 2. Yolks: whisk 80 g sugar + yolks until pale 3. Add 60 ml milk + 60 ml oil 4. Add 120 g sifted cake flour 5. Whites: whisk 80 g sugar to stiff peaks 6. Fold whites into yolk batter	Bake 160°C, 50–55 min, upside-down cool
Tiramisu (no bake)	1. Whisk 250 g mascarpone until smooth 2. Whip 200 ml whipping cream + 30–50 g sugar to soft peaks 3. Fold cream into mascarpone 4. Mix 2 tbsp Nescafé + 200 ml warm water to dip biscuits 5. Layer cream → dipped biscuits → cream	Chill min 4 hr, best overnight
No-Bake Cheesecake	1. Crush 120 g digestive biscuits + 50 g melted butter, press into tin 2. Whisk 250 g cream cheese + 60–80 g sugar until smooth 3. Add 200 ml whipping cream, whisk 4. Add 1 tbsp lemon juice 5. Optional: 1 tsp gelatin dissolved in 2 tbsp hot water	Chill 6–8 hr until firm
Banana Cake	1. Mash 300 g ripe banana 2. Whisk 150 g sugar + 2 eggs 3. Add 120 ml oil 4. Add 250 g self-raising flour 5. Add banana mash	Bake 175°C, 45–50 min
Fluffy Pancakes	1. Mix 150 g plain flour + 1.5 tsp baking powder + 20 g sugar 2. Add 1 egg + 180 ml milk + 1 tbsp melted butter	Cook on pan, low heat, 2–3 min each side
Scones English Scones	1. Mix 250 g plain flour + 2 tsp baking powder + 40 g sugar 2. Rub in 60 g cold butter until breadcrumb texture 3. Add 150 ml milk, lightly knead, cut rounds	Bake 200°C, 15–18 min
White Sandwich Loaf	1. Mix 500 g bread flour + 10 g salt + 20 g sugar 2. Dissolve 7 g instant yeast in 250 ml milk 3. Mix milk + yeast with flour, knead 10 min 4. Add 30 g butter, knead smooth & elastic 5. Cover, proof 1 hr until double	Bake 180°C, 30–35 min, middle rack
Baguette / Rustic Bread	1. Mix 500 g bread flour + 10 g salt + 7 g instant yeast 2. Add 300 ml water, knead 10 min 3. Cover, proof 1 hr until double	Bake 220°C, 20–25 min, steam oven if possible
Brioche / Enriched Bread	1. Whisk 4 eggs + 150 ml milk + 10 g sugar 2. Mix 500 g bread flour + 10 g salt + yeast 3. Add wet mixture, knead 5 min 4. Add 100 g softened butter, knead until smooth & elastic 5. Cover, proof 1–2 hr until double	Bake 180°C, 25–30 min, golden brown
Dinner Rolls / Soft Rolls	1. Mix 400 g bread flour + 8 g salt + 15 g sugar + yeast 2. Add 200 ml milk + 1 egg, knead 8 min 3. Add 30 g butter, knead smooth 4. Portion into rolls, proof 45 min	Bake 180°C, 15–20 min, until golden
Wholemeal / Multigrain Bread	1. Mix 400 g wholemeal flour + 100 g bread flour + 10 g salt + yeast 2. Add 300 ml water or milk, knead 10 min 3. Optional: add 30 g seeds/nuts, knead lightly 4. Cover, proof 1 hr	Bake 190°C, 35–40 min, until firm & golden
Puddin Bake or Steam Puddin	1. Bloom 2.5g Gelatin with warm water 2. Melt Chocolate 3. Whisk 3 egg whites with 10 g sugar 4. Transfer to moulds.	Bake or Steam 80°C, 10–12 min