SHOPPING LIST: Cooking Skills: Eggs 2, Chapter 5 (Eggs in Cakes and Biscuits)

Eggs: the five recipes use 8 medium eggs and 1 yolk. The three experiments use about 8 more, so two boxes of 6 are enough for most of it.
Choose Lion-marked eggs. Keep the spare whites from the shortbread in a covered pot in the fridge for chapter 6 (or freeze them).

All-in-one sponge (8 portions)
[ ] 100 g self-raising flour
[ ] 100 g soft butter or baking spread
[ ] 100 g caster sugar
[ ] 2 medium eggs, at room temperature
[ ] 1 tsp baking powder
[ ] 1 tbsp milk
[ ] ½ tsp vanilla extract
[ ] A little butter, for greasing
    Cupboard check: butter, for greasing are probably already at home.

Blueberry muffins (6 portions)
[ ] 200 g plain flour
[ ] 2 tsp baking powder
[ ] 60 g caster sugar
[ ] 1 medium egg
[ ] 200 ml semi-skimmed milk
[ ] 50 ml sunflower or vegetable oil
[ ] 100 g blueberries, fresh or frozen
[ ] Pinch of salt
    Cupboard check: salt is probably already at home.

Egg-yolk shortbread (12 portions)
[ ] 150 g plain flour
[ ] 100 g cold butter, cubed
[ ] 50 g caster sugar, plus extra for sprinkling
[ ] 1 medium egg yolk
[ ] Pinch of salt
    Cupboard check: salt is probably already at home.

Cheese scones with an egg glaze (6 portions)
[ ] 225 g self-raising flour, plus extra for dusting
[ ] 1 tsp baking powder
[ ] 50 g cold butter, cubed
[ ] 75 g mature Cheddar, grated
[ ] 2 medium eggs (one for the dough, one for the glaze)
[ ] 80 ml milk, plus a splash for the glaze
[ ] Pinch of salt
    Cupboard check: salt is probably already at home.

Whisked (fatless) sponge (8 portions)
[ ] 3 medium eggs, at room temperature
[ ] 75 g caster sugar
[ ] 75 g plain flour, sifted
[ ] A little butter and flour, for the tin
    Cupboard check: butter and flour, for the tin are probably already at home.