Chemistry confections: sweet
Talk | Chemistry, Food & Drink, Materials
Return to the chemical kitchen to put taste, smells and the visuals of sweet bakes to the test, finding out how flavours combine for delicious impact. Join experimental chemist Jess Crompton and sustainable and creative chef, Jonas Lodge to test out some science of cooking. Learn tricks of the trade to give your bakes extra zest and create miraculous meringues!
Watch the recording of this live public event
held on Monday 18 October 2021 at IF Oxford
Check out the savoury option from Monday 11 October.
Supported by the Royal Society of Chemistry
Lemon cake recipe
175g butter
175g caster sugar
3 eggs
1 lemon’s zest
½ lemon’s juice
175g self-raising flour
1 tsp baking powder
Mix butter and sugar, then add eggs, followed by lemon juice and zest.
Fold in flour and baking powder.
Bake in a cake tin for 25 minutes at 170°C (fan 150°C).
French meringues
3 egg whites
175g caster sugar
Whisk egg whites to soft peaks, then whisk in caster sugar, one tablespoon at a time for a stiff, glossy meringue mixture.
Place dollops of meringue on a tray lined with baking paper and bake for 2 hours at 140°C (fan 120°C), then switch off the oven and leave in, to cool for 4 hours.
Lemon curd
2 lemons’ juice & zest
100g caster sugar
1½ eggs
1 egg yolk
50g soft butter
Whisk lemon juice, zest, sugar, eggs and extra yolk, then whisk further over a bain marie until thick.
Leave to cool and then finish by mixing in the soft butter and chill.
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