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Cat Sheppard

Cat has been teaching cookery for more than ten years, previously running a cookery school in Berkshire for Mike Robinson on Game and Wild Food which opened in 2007. Later she moved on to work for the Children’s Food Trust on the Let’s Get Cooking programme, which trained and set up over 7,000 cookery clubs across England, reaching over 3 million children.

Cat ran the London region for over seven years, working with schools, children’s centres, community centres and further education colleges. She built relationships and sponsorship with a number of large corporate organisations including Tesco, and went on to work with them to run cookery courses, teaching thousands more children basic cooking skills in store.

Now based in the world-famous ski resort of Verbier, Switzerland, Cat partnered up with Amy Corbett to open the Mountain Thyme Cookery School in 2017. Their love of teaching and passing on their hard-won skills to the next generation is evident. Also catering to the rich & famous as well as running a home-made ready-meal delivery service, they plan to expand to other Swiss resorts in the very near future.

Video Description

Mountain Thyme Cookery School based in Verbier, Switzerland, invites you into their classroom with these online lessons in cooking and baking.

In this episode with Chef Cat Sheppard you will learn how to make Mountain Thyme's best sponge cake.

Learn step by step how to make the perfect buttercream icing, how to ice a cake like a professional and how to get nice straight edges and corners. 


125g unsalted butter

230g caster sugar

3 eggs, lightly beaten

200g flour

1 tsp baking powder

1 tsp vanilla extract

90ml natural yoghurt

125g good quality butter, softened (for the buttercream)

250g icing sugar

1 tbsp glycerine or golden syrup

½ tsp vanilla extract


Pre-heat the oven to 170°C. Prepare two 20-cm sandwich tins by lining the base with baking parchment and lightly greasing the sides.

Put the butter and sugar in a bowl and mix with an electric whisk until light and fluffy. Slowly add the eggs (so as not to let it split) and beat until it is well incorporated. Add the vanilla extract.

Mix the baking powder into the flour, then taking turns, add a tablespoon of flour to the cake mix, then a tablespoon of yoghurt and keep taking turns until it is all incorporated.

Spoon the mixture into the tins and bake for 20 - 25 minutes, until slightly risen and springy. You can check by inserting a skewer into the cakes and if it comes out clean, they are ready. Allow to cool in the tins before removing them.

For the buttercream, beat the butter in a mixer, until smooth. Gradually add the icing sugar, trying not to redecorate the kitchen! Add the glycerine/golden syrup and vanilla and beat until creamy and light.

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