Sponge Cake

Ingredients

• 1 Tbsp. butter
• 2 Tbsp. milk
• 1 teaspoon vanilla (optional)
• 5 large eggs, room temperature
• 3/4 cup granulated sugar
• 1 1/4 cups cake flour, sifted twice

Directions

1. In a small saucepan, heat together the butter, milk, and vanilla over medium heat until the butter is melted, stirring so that the mixture does not burn. Remove from heat and set aside.
2. In a large mixing bowl, beat the eggs together with an electric mixer until foamy. Gradually add the sugar and beat on medium-high to high speed until the mixture lightens in color and quadruples in size. The texture of the sugar and eggs should be thick and should fall in ribbons when the mixer is lifted. Fold in the sifted cake flour in 3 parts, only folding enough to just incorporate each time. Sprinkle the milk mixture over the batter 
3. Preheat oven to 350 degreen Fahrenheit. Grease and flour a 8-inch circular springform pan or line the bottom and sides with parchment paper.
4. Pour batter into the pan and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Let cool in pan for 5 minutes, then remove sides of pan and let cake cool completely on a wire rack.
5. Decorate and serve as desired. Keep in an airtight container to store (best eaten within 2 days).

To make a basic double-layer Christmas cake:

• Split cake in half to make two layers. Brush each layer with a simple syrup. Spread sweetened whipped cream on the bottom layer and cover with berries and more cream. Stack the other layer on top and cover the rest of the cake with more whipped cream and other garnishes. Serve or refrigerate in an airtight container.

Aussie Bites

Ingredients

• 1 3/4 cup rolled oats
• 1/4 cup granulated sugar
• 1/4 cup dried apricots
• 1/4 cup raisins
• 1/4 cup ground flaxseed
• 1/4 cup unsalted sunflower seeds
• 1/4 cup unsweetened shredded coconut
• 1/4 cup cooked quinoa
• 2 tablespoons chia seeds
• 1/4 tsp baking soda
• 1/4 cup honey
• 1/4 cup unsalted butter, melted
• 1/4 cup canola oil
• 1/2 tsp vanilla extract

Directions

1. Preheat oven to 350 degrees Fahrenheit. Lightly grease a 24 count mini-muffin pan.
2. Pour 1 cup of rolled oats into a food processor. Process for about 1 minute until oats are pulverized.
3. Add in the remaining 3/4 cup rolled oats, sugar, dried apricots, raisins, flax seed, sunflower seeds, coconut, quinoa, chia seeds, and baking soda. Pulse until apricots and raisins are in small bits.
4. Pour in honey, melted butter, canola oil, and vanilla extract. Pulse just until combined.
5. Divide batter among the prepared muffin tin.
6. Bake in the preheated oven for 10 to 12 minutes until golden brown.
7. Remove pan from oven and let cool in pan on a wire cooling rack for 10 minutes. Remove muffins from tin and let cool completely on the wire rack.
8. Once completely cooled, store in an airtight container for 4 to 5 days.