Scones and Sponges

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Across
  1. 4. In NZ this measures 15mL
  2. 6. Where measurements of liquid ingredients should be read at
  3. 7. Butter is measured in this
  4. 9. The stage when a beaten mixture of sugar and eggs makes wide thick 'ribbons'
  5. 12. The temperature that butter should be for making scones
  6. 15. A scone mixture that has been well made will have no lumps of this in it
  7. 16. The piece of equipment used to mix the milk into a scone dough
  8. 18. how butter is mixed into flour when making scones
  9. 20. The ideal texture for a scone dough
  10. 22. A piece of equipment for measuring liquid ingredients in
  11. 23. The colour of well cooked scones
  12. 24. The best piece of equipment for sifting dry ingredients
  13. 25. A technique that adds air, removes lumps and mixes dry ingredients together
  14. 26. The texture of a good sponge
Down
  1. 1. A small example of a sponge cake (not from the sea!)
  2. 2. The oven function used when cooking more than one tray of food
  3. 3. Cream should be at this temperature when beaten
  4. 5. A necessary piece of equipment for making a sponge
  5. 8. This addition of this makes a sponge mixture go thick and pale coloured
  6. 10. The oven function used when cooking a single tray of food
  7. 11. A very light type of cake
  8. 13. A gentle method of mixing in dry ingredients
  9. 14. A good piece of equipment for folding
  10. 15. The ingredient that makes scones rise
  11. 17. Scones must be cut into pieces that are this if they are to cook at the same time.
  12. 19. A piece of equipment for measuring small quantities of ingredients
  13. 21. Sifting dry ingredients twice