Preheat oven to 190°C and line a baking pan with butter.

Fit a stand mixer with a whisk attachment and add in the eggs. Mix on medium speed until pale and frothy. Gradually add sugar until it is pale and thick (8-10 minutes).

Add the melted butter and flour into the cake in thirds. Fold after adding each time till combined.

Add into the tin and bake for 25 minutes. Let cool.

Genoise Sponge Cake

First make brown butter: place butter in a small saucepan over medium heat and stir until completely melted. Allow butter to come to a boil and then continue to cook while stirring occasionally while it bubbles and crackles as the moisture boils off. Keep cooking with frequent stirring until it reaches a deep golden colour. It will progress from golden yellow to tan and finally, brown. The crackling noises will fade, the bubbles will subside and a dense foam will form at the surface as the last bit of water squeezes out. Stir constantly until you see brown flecks come up through the foam. This whole process takes around 8-10 minutes. Immediately pour it into a large mixing bowl, then place it in the freezer for about 10 minutes until cool and thick. It should be cool enough that it is opaque and firm, but not hard. If you freeze it for too long, just leave it at room temperature for 10-20 minutes until it softens up.

In a medium bowl, whisk together flour, baking soda and salt.

Beat butter with both sugars and vanilla in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed for 2 minutes until creamy, lightened and a bit fluffy. Scrape down the sides and bottom of the bowl halfway through mixing. Beat in egg until well incorporated and creamy. Beat in milk. Add flour mixture and mix on low just until mostly combined then mix in chocolate chunks and nuts (if you’re using them). Refrigerate the dough for 1-2 hours.

Preheat your oven to 350°F. Line 2 large baking sheets with parchment paper.

Roll 2 tablespoons of cookie dough into balls and place them onto prepared baking sheets, spacing them 2 inches apart. Flatten them slightly with the palm of your hand and bake for 9-11 minutes until golden around the edges. Let cookies cool on baking sheet for 2 minutes before carefully transferring to a wire rack to finish cooling.

Brown Butter Chocolate Chip Cookies

120 G Gluten-Free Flour We use Bob’s Red Mill

200 G Buttermilk 200g milk + 2 tsp lemon juice

Mix all the wet ingredients in another bowl

Add the wet ingredients to the dry ingredients. Add more milk to thin the batter if necessary. The batter should be thick but able to fall off a spoon slowly.

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