UPDATES & REVISIONS

Here’s a few errors and updates that slipped through the gap whilst we were editing SIFT…

Reference section

  • ‘The Right amount of sugar’ table, page 29: “Prevents gluten fermentation and structure formation” should read "slows down fermentation, gluten and structure formation"

Recipes

  • Marble Cake, page 144:

    • Ingredients list: 155g130g sour cream, 50g30g milk.

    • Method:

      • Sift together the flour, bicarbonate of soda and baking powder, then stir these into the butter/sugar. Finally, mix together the sour cream and milk and stir through the sour cream. 

      • Divide the batter in half, about 360g each, then stir the cocoa powder and milk into one half. 

  • Baked Lemon Custard, page 216: Ingredients list: 125g25g Lemon Juice

  • DIY Mint Viennese Ice Cream Cake:

    • Method:

      • For the semifreddo, whisk the cream and peppermint extract until semi-whipped with very soft peaks.

      • Whisk the egg whites with the sugar, salt and peppermint extract to a French meringue (see page 118).

  • Horchata Tres Leches, page 234:

    • Method: Cream of Tartar should be added with the meringue, not with the dry ingredients

  • Parmesan & Tomato Linzer, page 250:

    • Ingredients list: Add 50g Black Olives, finely chopped

    • Method: Step 6: For the dough, beat the butter until smooth, then add the sieved egg yolks, black olives and Parmesan cheese and mix until well combined. Finally, stir through the flour, salt and some black pepper until a dough forms. 

  • Whipped Feta Cheesecake, page 265:

    • Add note about crust: You can sub for 400g Graham crackers/digestive biscuits but you will need 3x amount of butter

  • Pickled Pineapple Pate De Fruit, page 203:

    • Ingredients list: Powdered pectin (I use citrus – avoid apple) to powdered pectin (avoid apple) 

  • Basic Roasted Fruit, page 336

    • Method: Halve the fruit, mix with the sugar and liquid, then add to the lined baking tray in a single layer. 

  • Cutting Pastries, pg 301

    • Croissant Roll Out Size: 2026 x 36

  • Egg Wash, page 343:

    • Whisk together until combined, then leave for at least 20 minutes before using so the eggs break down. This can be made 3 days in advance and kept in an airtight container in the fridge.