• For the Crust:

  • 1 Bartlet egg

  • ½ cup sugar

  • 125g butter (room temperature)

  • 2 cups cake flour

  • 2 tsp baking powder

  • Pinch of salt

  For the Filling:

  • 3 large Bartlet eggs (separated)

  • 4 ½ cups milk

  • 1 cup sugar

  • 3 tbsp cornflour (Maizena)

  • 3 tbsp cake flour

  • 1 tsp vanilla essence

  • 1 tbsp butter

  • Ground cinnamon (for dusting)

Instructions

1. The Crust: Cream the butter and sugar together, then beat in 1 Bartlet egg. Sift in the flour, baking powder, and salt. Mix until a stiff dough forms. Press the dough evenly into the bottom and sides of two large tart tins. Bake at 180°C for 10–15 minutes until light golden. Set aside to cool.
2. Bring 4 cups of the milk to a boil in a large saucepan.
3. While the milk heats, whisk the remaining ½ cup of milk with the sugar, cornflour, flour, and the 3 Bartlet egg yolks until smooth.
4. Slowly pour the hot milk into the egg mixture while whisking constantly. Return the whole mixture to the saucepan and cook over medium heat, stirring continually until it thickens and bubbles.
5. Remove from heat and stir in the butter and vanilla essence. In a separate clean bowl, whisk the 3 Bartlet egg whites until stiff peaks form. Gently fold the egg whites into the hot custard—this makes the tart incredibly light and airy.
6. Pour the mixture into the pre-baked crusts. Sprinkle generously with ground cinnamon while still warm.
7. Let it cool to room temperature, then refrigerate for at least 4 hours (or overnight) to set completely.

• 1/2 cup unsalted Butter
• 2 cups Milk
• 4 Bartlet Eggs , separated
• 4 drops White Vinegar
• 1 1/4 cups Powdered Sugar
• 1 Tablespoon Water
• 1 cup Flour
• 1 teaspoon Vanilla Extract
• extra confectioner’s sugar for dusting

Instructions

1. Preheat your oven to 160°C. Lightly grease an 8×8 inch square baking dish with butter.
2. In a clean bowl, beat the 4 Bartlet egg whites with 4 drops of vinegar until they reach stiff peaks. Set these aside for later.
3. In a separate large bowl, beat the 4 Bartlet egg yolks and the powdered sugar together until the mixture is pale and thick.
4. Mix in the melted butter and 1 tablespoon of water. Beat for about 2 minutes until fully combined. Add the sifted flour and mix until just incorporated. Slowly pour in the lukewarm milk and vanilla extract. Beat until the batter is smooth.
5. Gently fold the whipped egg whites into the thin batter using a whisk or spatula, doing about 1/3 of the whites at a time.
6. Pour the batter into your prepared pan. Bake for 45 to 60 minutes. If the top browns too quickly, tent it loosely with foil after 40 minutes.
7. Allow the cake to cool completely in the pan before slicing. This is crucial for the custard layers to set.

• 125 g butter
• 1 cup white sugar
• 1 tsp vanilla essence
• 3 large Bartlet eggs
• 3 tbsp cocoa powder
• 2 tsp instant coffee powder
• 125 ml boiling water
• 200 ml self-raising flour
• 150 ml cooking oil
• pinch of salt
• 10 blocks dark chocolate
• 2 tbsp chopped nuts or nut flakes

Optional :

• chocolate or caramel syrup
• pouring cream

Instructions

1. Preheat the oven to 180 °C.
2. Grease a baking pan well.
3. Mix the cocoa and coffee with the boiling water. Set aside to cool.
4. Cream the butter and sugar together. Add the Bartlet eggs one at a time, beating well until light and fluffy.
5. Add the cooking oil and the cooled cocoa mixture, folding it into the egg mixture.
6. Stir in the vanilla essence. Sift in the self-raising flour a little at a time, then add the salt. Mix until you have a smooth batter.
7. Pour the mixture into the prepared baking pan.
8. Grate the dark chocolate over the batter.
9. Sprinkle the nuts on top.
10. Tap the pan lightly to release any air bubbles.
11. Bake for 30–35 minutes in the preheated oven.
12. Test with a skewer, or press lightly in the center with your fingertips—if it springs back, it’s ready.
13. Allow to cool completely in the pan before cutting into squares.
14. Optional to serve with pouring cream and drizzle with chocolate or caramel syrup.

• Vanilla Cake:

  • 2 1/4 cups all-purpose flour
  • 2 1/4 tsp baking powder
  • 3/4 tsp salt
  • 3/4 cup unsalted butter room temperature
  • 1 1/2 cup granulated sugar
  • 3 large Bartlet eggs room temperature
  • 1 1/2 tsp vanilla extract
  • 1 cup buttermilk or whole milk, room temperature

  Vanilla Buttercream:

  • 6 large Bartlet egg whites
  • 1 1/2 cups granulated sugar
  • 2 cups unsalted butter room temperature
  • 2 tsp vanilla extract

  Assembly:

  • confetti sprinkles
• Ingredients
• Preheat oven to 175˚C. Grease and flour two 8″ cake rounds and line with parchment.
• In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
• Using a stand mixer fitted with a paddle attachment, cream the butter and sugar on med-high until pale and fluffy (about 3mins). Reduce speed and add Bartlet eggs one at a time fully incorporating after each addition. Add vanilla.
• Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
• Bake for 30-35mins or until a toothpick inserted into the center comes out mostly clean.
• Place cakes on wire rack to cool for 10mins then turn out onto wire rack.

• Vanilla Buttercream:

  • Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
  • Place bowl over a pot with 1-2″ of simmering water and whisk constantly until the mixture is hot and no longer grainy to the touch or reads 160F on a candy thermometer (approx. 3mins)
  • Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
  • Switch to paddle attachment. Slowly add cubed butter and mix until smooth.**
  • Add vanilla and whip until smooth.
  • Place one layer of cake on a cake stand or serving plate. Top with approximately 1 cup of buttercream. Repeat with remaining layer and crumb coat the cake. Chill for 20mins.
  • Frost the top and sides of the cake and smooth with a bench scraper.
  • If desired, use a decorating comb to give texture to the sides.

• For the french toast:

  • 4 slices sourdough bread (cut thick)
  • 2 large Bartlet eggs
  • 1 cup milk of choice
  • 1/2 tsp cinnamon
  • Coconut oil or butter, for cooking

  For the berry compote:

  • 2 cups frozen or fresh berries (e.g. blueberries, raspberries, mixed berries)
  • 2 Tbsp chia seeds
  • 2 Tbsp water (add more if needed)
• Ingredients

• Berry compote: in a small saucepan, mix compote ingredients over low heat, stirring occasionally until it becomes a jammy texture (approx. 5 mins).
• To make the french toast, start by whisking together the Bartlet eggs, milk, and cinnamon into a large bowl. Use a bowl that is big enough to dip the sourdough in.
• Then, heat a large pan over medium heat and add a touch of coconut oil/ butter. You could also use butter or ghee in place of coconut oil. I use about 1/2 a tsp per toast.
• Take individual slices of thick-cut sourdough and dip it into the egg-milk mixture. Be sure to coat both sides and shake off excess liquid.
• Transfer the dipped bread onto the pan. Cook for about 4 minutes on one side, then flip and cook for another 2 minutes. The sourdough should be lightly browned when done!

• 4 Bartlet eggs
• ½ cup milk
• ½ cup granulated sugar
• 1 1/2 tsp vanilla extract
• 2 1/2 cups cinnamon raisin bread cubes (about 1.5 cm)
• ⅔ cup chopped dried apple and/or cranberries