Filter
Top Products
22
Baking continued
Lemon or Orange Cake
Add the rind of one lemon or orange into the
cake batter, and or with the addition of butter
and sugar and fold 2 tablespoons of poppy
seeds into the cake batter makes an
interesting and tasty cake.
Coffee Crumble
Mix in 2 tablespoons of instant coffee powder
into the cake batter. On top of the cake batter
sprinkle with a mixture of 1 tablespoon butter,
2 tablespoons plain flour, 2 tablespoons
sugar,
1
/
2
teaspoon of cinnamon and 2
tablespoons of instant coffee.
Chocolate Cake
60g unsweetened chocolate - melted and
combine with milk from the recipe above and
mix well into the cake batter before baking.
Marble Cake
Divide batter into 3, leave one plain, add pink
food colour to second portion and 2 tablespoons
of cocoa,
1
/
8
teaspoon bicarbonate of soda and 1
tablespoon milk to the remaining cake batter.
Drop spoonfuls of alternate colours into a 20cm
ring tin, or place each coloured cake mixture
into 3 separate tins and bake. Then cut into
2cm thick fingers and sandwich together with
the fluffy frosting (recipe in icing section, page
19). As sandwiching fingers together create a
3x3 finger cake, decorate with extra frosting.
Berry Cake
Add 2 cups of fresh, frozen or canned mixed
berries to the top of the cake batter in tins
before baking. Make sure that berries are well
drained if canned.
Vanilla Bean Sponge
3 eggs, room temperature & separated
1
/
4
cup caster sugar
1 vanilla bean, split and seeds removed
1 cup self raising flour, sifted
1.Grease and flour a 20cm cake tin. Preheat
oven to 180°C.
2.In the small mixing bowl, place the egg
whites. Beat until soft peaks form, using
High speed (7-8).
3.Reduce to Low speed (2-3) and add castor
sugar slowly and whisk until mixture is thick
and glossy. Increase to High speed (8-9) and
beat in the egg yolks and vanilla, continue
mixing until the mixture is well combined.
4.Stop the mixer. Remove beaters and bowl
from the Mixmaster. Place bowl on bench
and using a large metal spoon or a plastic
spatula fold in the flour and 3 tablespoons
water. Make sure the mixture is well
combined and take care not to over beat as
you will lose the air bubbles and the
mixture will be flat and tough.
5.Spoon the mixture evenly into the greased
tin and bake for 20-25 minutes or until a
skewer is inserted in the centre and it
comes out clean.
6.Once cooked run a knife around the sides
of the cake to loosen the sponge from the
pan and gently tap the bottom of the pan,
turn out onto a cooling rack. Allow to cool
before using.
Note: If you do not have vanilla beans use a
vanilla extract or essence remembering that
the extract is concentrate so only use a drop.
Serving suggestion:
When cake is cool, cut and spread the base
with your favourite jam and top with firmly
whipped cream. Place one sandwich on top of
the other to make 1 cake. Sift with icing
sugar for a plain effort or use more whipped
cream and top with fresh berries.