I went through so many recipes when I was testing this recipe. Mostly because the bloody thing kept cracking. The egg white to yolk ratio was off. Once I got that sorted, I ended up with a soft and creamy perfectly baked lemon tart. Looks simple but it’s got a flavour punch! Comment LEMON and I’ll DM you the recipe 🍋 RECIPE: https://thescranline.com/lemon-tart/ | The Scran Line
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One of my favorite chocolate recipes is this simple chocolate pastry cream which can be used as pie fillings or to fill chocolate eclairs (my fave!). It's silky smooth, not overly sweet and so darn delicious! | The Scran Line
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This is one of my favorite cake recipes. It's so fluffy and light, and that's because of the way the eggs are whipped. I love filling it with fresh cream and jam and that pattern on top is so easy to make too! Looks like something you'd find in a country bakery. Comment 'cake' and I'll DM you the recipe. N x RECIPE: https://thescranline.com/easy-sponge-cake-recipe/ | The Scran Line
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This is one of my favorite cake recipes. It's so fluffy and light, an…
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You know how at the end of some chocolate cake recipes you add boiling water? What it does is dissolve the cocoa and blooms it too which intensifies the flavor. The other thing it does is partially cook the flour which gelatinises it. That helps it retain moisture. I was jealous of that method. I’ve used it and it works and I wanted an equivalent of that for my vanilla cake. Enter the ‘hot milk’ method which does the exact same thing. And it does is spectacularly. And it’s super soft and fluffy.
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Luscious, creamy, deeply chocolatey cheesecake that bakes and sets like a dream. Recipe in the comments! | The Scran Line
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