This method uses whisking instead of a raising agent to work air into the mix and is ideal if you're looking for a lower-fat lighter sponge as they usually contain no butter.
Eggs and sugar are whisked together before the dry ingredients are sieved and then folded gently through the egg mixture in batches, being careful not to knock the air out of the mix - otherwise you'll lose the desired light and airy texture.
Roll up your sleeves and prepare to get stuck in for this simple method.
With this method the fat is first rubbed into the flour using the finger tips, lightly, until the mix becomes breadcrumb-like.
Next to go in is the sugar followed by the liquid, like milk.
As soon as the liquid is incorporated, stop working the mix to avoid a tough end texture.
This technique is commonly used for crumble as well as shortcrust pastry and perfect scones. Find the recipe forsavoury cheese scones here.
Once you’ve got the hang of all these different methods, the options are endless. A traditional Black Forest Cake is an irresistible showstopper with a long history behind it. Moving from Germany to Italy, you might want to try your hand at a Mimosa Cake, typically made to celebrate the annual International Women’s Day festival on 8 March. This recipe for Carrot Cake with Coconut puts a twist on a firm favourite and surely has to count as one of your five-a-day.
Francesco Martucci from I Masanielli in the Campania region of Italy has been named the best pizzaiolo in the world for a third year running. See the full list as well as all the international winners.