For Natalie Paull, baking is the reason her feet hit the floor every morning. She was hit by the kitchen thunderbolt as a child and has been baking sweets to celebrate births, birthdays, unions and more at her shop Beatrix Bakes. “Sweet baking is a gift, a powerful elixir of pleasure, connection, generosity and joy. I love being present for the small moments in the kitchen: deciphering the crumbs, examining the hold on the foam of whisked egg, cradling the base of a mixer bowl with your hand to check the temperature of what it holds.”

A highlight of the masterclass was a blueprint for olive oil sponge roll, which involves separating eggs and beating the whites until they become semi-stiff and creamy white.

Once the sponge is baked, it is inverted and allowed to cool for 15 minutes before the filling is applied. The filling that Natalie taught in the class was a combination of mascarpone, cream and olive oil whipped until the cream holds form on the whisk. “Too billowy and the roll will slump.”