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. IngredientsEquipment 3 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 baseOVEN 200°C or Gas 7 Method 1. 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 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 sugar50g butter, melted · 500g full-fat cream cheese100g icing sugar · 1 vanilla pod, sliced lengthways, or 1 tsp vanilla extract 200ml double cream, lightly whipped METHOD 1. 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 lemon125g cream cheese 125g natural yoghurt4 teasp gelatine2 tbsp fruit juice Sweetener to taste100g crushed pineappleFew drops vanilla essence METHOD 1.Melt fat, mix in crumbs and press into dish. 2.Dissolve gelatine in fruit juice 3.Blend fruit, yoghurt and cheese in liquidiser 4.Add rind and lemon juice. 5.Add gelatine 6.Pour over base. 7.Leave to set and decorate.