From cakes and biscuits, to slices and tarts, these delightful classic baking recipes from the archives of The Australian Women’s Weekly are completely timeless.
Test Kitchen baking tips
Consistent baking
If cooking multiple trays or cake pans in the oven, turn and rotate items between shelves halfway through cooking time. You can use the fan-forced function to assist heat circulation, however you will need to reduce the oven temperature by 20 degrees.
Creaming butter and sugar
The technique of beating butter and sugar with an electric mixer and paddle attachment until light and fluffy. The mixture changes from a creamy yellow to a light colour, or in the case of brown sugar, is paler. The purpose is to dissolve the sugar and aerate the batter.
Beating egg whites
Use a hand whisk or whisk attachment. Ensure whisk and bowl are clean and free of oil. For soft peaks – when beaters are lifted the peaks will flop over immediately. For firm peaks – when beaters are lifted the peaks will stand up straight.
Cooking times
Every oven is different, so our recommendation is to set a timer earlier than specified in our best baking recipes. To test a cake, insert a skewer in the centre away from any cracks or fruit. If cooked, it will withdraw clean or with moist crumbs attached or as specified in the recipe.
Folding in
To combine two mixtures when baking you want to do so with a light hand to preserve the air. This is best done with a large metal spoon, lifting it and turning it through the two mixtures until just combined.
Testing biscuits
Biscuits feel softer in the oven and firm as they cool. A good test for most biscuits is to push the biscuit on the tray gently with your finger, if it moves without breaking the biscuit is cooked.
Measuring
While we provide both cup and weight measures in our best baking recipes, use scales if you have them as they are more accurate.
When using measuring cups, ensure they are metric. Gently spoon or scoop ingredient into the cup, then using a spatula, level flush with the rim. Brown sugar is the exception to the rule, it should be packed into the cup, then leveled.
Melting moments
Classic raspberry coconut slice
Luscious lemon cake
Carrot cake with cream cheese frosting
Hummingbird cake
Lemonade scones
Pumpkin scones
Easy chocolate cake
Basic butter cake
Feather sponge cake with passionfruit icing
Chocolate coconut slice
Cornflake cookies
Strawberry jelly slice
The best Anzac biscuits recipe of all time
Classic cinnamon tea cake
Easy scone recipe
Our classic pavlova recipe
The ultimate blueberry muffins
Our best banana bread recipe
Gingernut biscuits
Classic lamingtons
Brown butter loaf cake
Raspberry muffins
Our best ever lemon tart
Caramel slice
Best ever sponge cake
One-bowl butter cake
Date and oat slice
Apple and sour cream slice
Women’s Weekly Vintage Edition: Ginger coconut slice
New York cheesecake
Women’s Weekly Vintage Edition: Devil’s food cake
Vanilla slice
Lemon meringue pie
Chocolate chip cookies
Quick-mix chocolate cake
Gingerbread biscuits
Best-ever Christmas boiled fruit cake
Fruit mince pies
Traditional shortbread
Scottish shortbread
Easy melt-and-mix fruit cake recipe
Steamed plum pudding
