Banana & raspberry cake with passionfruit icing

Classic banana cake gets a makeover with tart berries and a fruity topping.

Ingredients:

• Melted butter to grease
• 125g butter, chopped
• 140g (2/3 cup, firmly packed) brown sugar
• 2 eggs, lightly whisked
• 125g (1/2 cup) sour cream
• 260g (1 cup) mashed ripe banana
• 225g (11/2 cups) self-raising flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon bicarbonate of soda
• 100g frozen raspberries

For the passionfruit icing:

• 125g cream cheese, at room temperature
• 40g butter, at room temperature
• 80g (1/2 cup) pure icing sugar
• 60ml (1/4 cup) fresh passionfruit pulp
• Raspberries (optional), to serve

Method:

Preheat oven to 180°C. Brush a 10 x 20cm loaf pan with melted butter. Line the base with non-stick baking paper. Stir the butter and sugar in a small saucepan over low heat until the butter melts. Set aside for 10 minutes to cool slightly.

Stir the egg, sour cream and banana into the butter mixture. Sift flour, cinnamon and bicarbonate of soda into a large bowl. Make a well in the centre. Add banana mixture and stir until well combined. Fold in the frozen raspberries. Spoon mixture into prepared pan. Bake for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 5 minutes to cool slightly before transferring to a wire rack to cool completely.

Use an electric beater to beat the cream cheese, butter and icing sugar in a small bowl until pale and creamy. Beat in half the passionfruit pulp. Spread the icing over the cake. Top with raspberries and drizzle over the remaining passionfruit pulp.

Mangomisu

Treat yourself  this summer with a summer dessert. This is an incredibly easy recipe, look fantastic and taste great!! This is a twist on Italian classic. This dessert is really was delicious, as well as extremely rich and filling. 

Ingredients:

• 250g mascarpone cheese
• 300ml whipping cream
• 50g icing sugar
• 1 tbsp vanilla extract
• 1/2 cup Grand Marnier
• juices of 2 oranges
• 300g savoiardi (sponge finger)
• 2x 487g tin mango

Method:

Line a 20cm springform cake pan with plastic wrap or baking paper.

Place the mascarpone, whipping cream, icing sugar and vanilla extract in a bowl and beat on high speed until thick and well combined.

Combine Grand Marnier and orange juice in a separate bowl. Dip half the sponge fingers into the juice mixture and layer in the base of the cake-pan. Spread with one third of the mascarpone mixture, and top with one third of the mango slices. Repeat the process, then top with the remaining mascarpone mixture, reserving the remaining mango slices to serve. Cover the cake and chill for 2 hours or until firm. 

To serve, carefully remove the sides and base of the cake pan and transfer the mangomisu to a platter. Decorate with curls of the reserved mango, then slice.

Chocolate Strawberry Cream Cake

Chocolate, cream and strawberries oh lala I am in heaven. . The bright red colour of the strawberries brings out the colour of this cake. 

Ingredients:

For the chocolate sponge cake:

• 175g self raising flour
• 2 1/2 tbsp cocoa powder
• 1 tsp bicarbonate soda
• 2 eggs
• 130g castor sugar
• 150ml milk
• 150ml corn oil
• 1 tsp vanilla extract

For the filling/topping:

• 500g fresh strawberries
• 30ml cold water
• 2 tsp gelatin
• 350ml whipping cream, cold
• 180g icing sugar
• 1 tsp vanilla extract
• 1/8 tsp salt

Method:

Preheat oven to 180C/160C for fan oven. Grease 2x 8" and line the bottoms with parchment paper.

Sift the flour, cocoa powder and bicarbonate soda into a bowl and stir in the sugar. 

In a jug , measure the oil and milk, then add the eggs, vanilla extract and mix together with a fork until combined. 

Combine the wet with the dry ingredients and mix well. The cake mixture will be quiet wet. Pour the mixture into the tins and bake in the centre of the oven for 20 minutes until springy to touch.

Cool the cake in the tin for 5 minutes and then turn out onto a wire rack. Remove from tin and cool completely. Once the cake have cooled, storing them in the fridge for an hour or so makes this process of slicing the cake into half a little easier as the cake will firm up a bit.

For the filling: Pour gelatin and water into a bowl. Allow to sit for 10 minutes. Place 80ml of cream in a small pot over medium-low heat. Once cream comes to a simmer, pour slowly over the gelatin. Mix with a fork until gelatin has dissolved. Allow to cool. Stir the bowl often or the cream will began to gel. 

Using the whisk attachment of a standing mixer, beat the cream, powdered sugar, vanilla extract and salt on high until soft peak form, scraping down the sides of the bowl once or twice. Reduce to medium speed and drizzle the gelatin mixture into mixer bowl. Return to high and beat until firm peaks form. Mixture will resembel Cool Whip.

Assembly:

Once your strawberries are sliced and your whipped cream is prepared, slice each layer of the chocolate cake into two. Place one of the cake layer onto a plate or serving platter. Spread one fourth of the whipped cream over the top of the cake layer to the edges, leaving the side bare. Spread one fourth of the strawberries evenly over the whipped cream. Repeat the order for the next three layers.

Refridgerate until ready to serve.

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Posted By Blogger to Yummy Mummy on 6/06/2014 04:00:00 pm

Malaysian Honeycomb Cake

This cake texture is similar to Ma Lai Ko. 

It's best to have it with a teh tarik or a kopi o.

Ingredients:

• 210g sugar
• 250ml water
• 80g butter
• 6 eggs
• 160g condensed milk
• 180g plain flour
• 2 1/2 tsp baking soda

Method:

In a small pot, caramelize the sugar until it turns intois a dark brown. Keep a very close eye so as not to burn it around the edges. Don't rush it as it will slowly melt and turn into a dark golden liquid caramel.

Slowly and carefully pour the water into the caramel. This will spatter and boil and seize up for the first minute or so and not to worry, it will return to a liquid syrup. Remove from heat.

Add the butter and set a side to cool.

Preheat the oven to 175C. Grease a 9 inch round cake tin.

Mix the eggs and condensed milk in a bowl. Sift the flour and baking soda together and add to the egg/milk mixture. Mix well. 

Pour the caramel butter sauce into the batter and mix well. 

Pour batter into the prepared pan. Let it sit for 5 minutes for the bubbles to begin developing.

Bake in the oven for 1 hour or until the skewer inserted comes out clean. Do not use the convection. 

When the cake is cool, turn it out into a serving plate.

Strawberry Shortcake

One of the best desserts to make in summer is Strawberry Shortcake.....a true summer dessert.

Ingredients:

• 250g self raising flour
• 75g unsalted butter
• 4 tbsp milk
• 3 tbsp caster sugar
• 1 tsp baking powder
• 1 egg, beaten
• 1/2 tsp vanilla extract
• icing sugar for dusting

For the filling:

• 350g fresh strawberries
• 284ml whipping cream

Method:

Stir in the flour and baking powder into a bowl. Add the butter and rub together until you achieved the texture of a fine breadcrumbs.

Add in the sugar and mix well.

Make a well in the centre of the mixture and add the egg, milk and vanilla extract. Mix to make a soft dough.

Place the dough on a floured surface and press/roll out to a 8" in diameter. Transfer to a lightly greased baking sheet and bake at 200C for 10 to 15 minutes until firm and golden. Transfer to a wire rack to cool.

Whip the cream and hull the strawberries, then slice the strawberries.

Once the shortcake has cooled slice it in half with a sharp bread knife. Take the top half and carefully cut into 12 equal segments.

Spread a layer of cream on the bottom half of the shortcake and place a layer of sliced strawberries on top.

Spread another layer of cream and add another layer of  strawberries. Keep 12 pieces of half strawberries back for decorating on the top of  the cake.

Spread the remaining cream onto the filling. Carefully place the shortcake segments on top of the cake.

Dust with icing sugar and place the halved starwberries on each segment. Dust lightly once more with icing sugar and serve.

Tips:

If your dough is a bit too sticky add a tbsp of flour into the mixture and it should come together very well..

Frosted Peach and Coconut Cake

A really beautiful  and unsual cake, you'll be unable to resist a slice of this gorgeous cake ♥♥

Ingredients:

• 185g caster sugar
• 185g butter, softened
• 3 large eggs
• 420g can peaches, drained and pureed
• 100g dessicated coconut
• 185g self raising flour
• 1 tsp baking powder

For the icing:

• 300g white chocolate, broken into pieces
• 300g full fat Philadelphia
• 175g unsalted butter, softened
• 1 tbsp Malibu or white rum
• 100g desiccated coconut, toasted 

Method:

Heat the oven temperature 170C or 150C for fan oven. Lightly oiled and base-lined a 20cm springform pan.

Beat in the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Beat in the peaches, don't worry if the mixture splits; it will come back together.

Fold in the coconut, flour and baking powder with a pinch of salt, pour into the cake tin and bake for 1 hour to 1 hour 10 minutes,  until the skewer comes out clean, covering the top with foil if it looks like it's getting too dark. Remove from oven, cool in the tin for 10 minutes, then carefully remove and cool completely on a wire rack.

Meanwhile, making the icing. Melt the choccolate very gently over a pan of steaming water, off the heat. Allow to cool to room temperature- don't rush this or the icing won't set. Beat the Philadephia and butter with electric whisk, then add the melted chocolate and beat again. Stir through the Malibu or rum until smooth.

Using a serrated knife, carefully split the cake in half horizontally. Use a third of the icing to fill the centre, then cover the rest of the cake with the remaining icing. Using a palette knife, carefully press the toasted coconut up the sides of the cake. The decorated cake will keep in the fridge for 3 days. Bring back to room temperature before serving.

Caramel Walnut Teacake

Easy to make and wonderfully soft, this caramel walnut teacake is perfect tea-time treat.

Ingredients:

• 65g butter, softened
• 1/2 cup caster sugar
• 1 egg
• 2 tsp vanilla extract
• 1 cup self raising flour, sifted
• 1/3 cup milk
• 3/4 roughly chopped walnuts

Caramel icing:

• 15g butter
• 11/2 tbsp brown sugar
• 2 tsp milk
• 1/4 cup icing sugar, sifted

Method:

Preheat oven to 180C/160C for fan oven. Grease a 6cm deep 9cmx19cm loaf pan. Line base and sides with baking paper.

Using an electric mixer, beat butter, sugar, egg and vanilla together for 2 minutes or until combined. Stir in half the flour, then half the milk. Repeat with the remaining flour and milk. Spoon mixture into the prepared pan. Level top. Top mixture with walnuts.

Bake for 25-30 minutes or until the skewer inserted in the centre comes out clean. Stand in the pan for 5 minutes. Turn, top-side up, onto aa wire rack.Cool.

Make a caramel icing: Place butter, brown sugar and milk in a microwave-safe bowl. Microwave on high for 1 minutes or until melted and combined. Whisk in icing sugar until combined.

Drizzle cake with icing. Set aside for 20 minutes to set. Serve.

Dorset Apple Cake

Ingredients:

• 225g self raising flour
• 2 tsp ground cinnamon
• 115g unsalted butter, diced and chilled, plus extra for greasing
• 115g light brown sugar
• 1 large egg, beaten
• 8 tbsp milk
• 100g sultanas
• 225g Brambley or Granny Smith apples, peeled, cored and diced
• 2 tbsp demerara sugar

Method:

Heat the oven to 180C/160C for fan oven. Grease and line a deep 20cm cake tin with baking parchment.

Mix the flour and cinnamon together in a large bowl. Add the butter and rub into the flour using your fngers, until it resembles fine breadcrumbs. Stir in the light brown sugar. Beat in the egg followed by 8 tbsp milk. You want to achieve a smooth, thick batter.

Add the apples and sultanas and mix to combine. Scrape the batter into the prepared tin and gently level out. Sprinkle over the demerara sugar and bake in the oven for 30-40 minutes or until golden and a skewer inserted into the middle comes out clean.

Allow to col in the tin for 15 minutes and then carefully turn out onto a wire rack to cool further. Best served still warm with a little custard.
 

Chocolate lava cake

Wow- a company - worthy - ooey, gooey chocolate dessert is a snap to make!!

Ingredients:

• 113g semi sweet baking chocolate
• 113g butter
• 2 eggs
• 75g sugar
• 40g plain flour, sifted
• butter for greasing ramekins

Method:

Heat the oven to 180C/fan 160C.

In a double boiler, melt the chocolate. Once the chocolate is melted, remove  from the heat and add in the butter. Mix until the butter is melted fully

In a medium mixing bowl, beat eggs and sugar until light and fluffy. Then add the chocolate/butter mixture into the eggs and the plain flour and mix until well incorporate.

Butter the bottom and sides of the ramekins and pour the mixture about 3/4 way full.

Place the ramekins on a baking tray and bake for about 10-15 minutes. Shorter for a gooey inside, longer for a slightly stiff inside.

Serve hot with vanilla ice cream or with a dusting of powdered sugar.

Banana cake with walnut crumble crunch

A wedge of this alongside a cup of coffee or tea makes for a perfect Sunday

Ingredients:

• 250g light brown sugar
• 250g self raising flour, sifted
• 140g walnuts, roughly chopped
• 1 tbsp butter
• 2 eggs plus 2 egg white
• 4 ripe bananas or 3 large, mashed
• 150ml sunflower oil
• 100ml milk
• 1tsp cinnamon
• 1tsp baking powder

Method:

Heat oven to 180C/fan 160C. Line the base and sides of a 20cm loose-bottomed cake tin with baking parchment.

For crumble topping: stir together 2 tbsp each of the sugar, flour and chopped walnuts, then add the butter, cut into a few pieces, and rub together until you have sticky crumbs. Set aside.

Break up the whole eggs with fork, then mix with the mashed bananas, oil and milk until all the wet ingredients are well combined.

In a separate large bowl sift in the self raising flour, cinnamon and baking powder. Then stir in the sugar and the chopped walnuts.

Whisk the egg whites until just stiff in another clean oil free bowl.

To combine add the oily banana mixture into the bowl of the dry ingredients and stir well together until you have a smooth, lump free mixture. Finally using a large metal spoon or spatula gently fold in the egg whites. Then carefully pour the mixture into the prepared tin. Scatter over the crumble topping and bake for 1 hour, until the skewer inserted in centre comes out clean. Check the cake within 15 minutes to go, if the surface is browning too quickly cover with another piece of baking parchment.

Once the cake is ready leave it in the tin for 5 minutes, then finish cooling in a wire rack.

 

Rich Valentine's Chocolate Cupcakes

This lovely & delicious cupcakes are to die for. It is great for Valentine's Day by adding the royal icing sugar heart.

Ingredients:

For the cake:

• 150g butter
• 150g light brown sugar
• 3 eggs, beaten
• 115g self raising flour, sifted
• 35g cocoa powder, sifted
• 1/2tsp baking powder
• 2 tbsp brandy

For the chocolate icing:

• 125g good quality plain chocolate
• 50g butter
• 75ml double cream

To make the hearts:

• 150g royal icing sugar
• pink food colouring

Method:

Preheat the oven to 170C/150C Fan. Line a cupcake tin with paper cupcake cases.

Place the butter and brown sugar in a mixing bowl and beat until light and fluffy. Gradually add the beaten egg a little at a time, beating until smooth. Using a large metal spoon fold in the flour, cocoa, vanilla and baking powder.

Divide the mixture between the cup cake cases. Bake for 20 -25 minutes until risen and just firm to the touch. As soon as the cakes come out of the oven prink with a cocktail stick and drizzle with the brandy. Leave to cool on a wire rack.

To make the icing, break up the chocolate and place in a bowl with the butter. Place the bowl over a pan of just simmering water and leave until melted, stirring until smooth. Alternatively, melt in the microwave for 1 minute on medium, stirring halfway through. Stir until smooth.

When the butter and chocolate have melted, remove from the heat and stir in the cream until smooth. Cool for 30 mins or until thick enough to pipe. Place in a piping bag with a large star shaped nozzle and pipe in swirls on top of the cakes.

To make the hearts, make up the royal icing as directed on the pack and divide between 2 bowls. Add pink food colouring to both bowls of icing and mix to give a pale and darker shade of pink. Place the icing in small piping bags fitted with fine plain piping nozzles. Line a tray with baking parchment and pipe heart shapes onto the paper. Leave to dry in a warm place for at least 24 hours, longer if possible until they will easily lift off the paper. Place a heart in each cupcake and serve.

Mango Mousse Cake

This cake is definately for mango lover!!!!

Ingredients:

For the genoise sponge base:

• 2 eggs
• 50g castor sugar
• 15g unsalted butter
• 50g plain flour, sifted

For the mango mousse:

• 17g gelatine powder
• 60g hot water
• 350g whipping cream
• 3 tbsp icing sugar
• 300g mango puree
• 200g cubed mango

For mango puree topping:

• 150g mango puree
• 1 tbsp gelatin
• 4 1/2 tbsp boiling water
• fruits for decoration, optional

Method:

First make the sponge:  Heat the oven to 180C/160C for fan oven. Grease and line the base of a 8in springform tin.

Put the eggs and sugar in a heatproof bowl and place over a pan of simmering water ( don't let the bowl touch the water). Use an electric whisk to whisk them together until thick, pale and moussey and doubled in volumn. The mixture should hold a trail when you lift the beaters out of the mixture. Take off the heat.

Fold the melted butter gently into the egg mousse, then gently fold in the flour. Pour into the prepared tin and bake for 15-20 minutes, or until cooked and lightly golden-brown. Leave to cool completely, then remove the sponge from the tin and peel off the parchment paper.

Line the sides of the same tin with baking parchment, first snipping a line of little "feet" along the base of the paper so it will fit snugly against the base. Put the sponge base back into the tin.

To make the mango mousse: In a mixing bowl, whip whipping cream with icing sugar to mousse state. Refridge to chill.

In a small bowl, dissolve gelatine powder in hot water. When the gelatine powder is fully dissolved, add to mango puree. Mix well. Add the mango mixture to whipped cream. Mix well till incorporated.

Pour half the mango mousse over the prepared sponge tin. Add mango cubes and cover with the remaing mousse. Let it set for 30 to 45 minutes in the fridge.

To make the mango puree topping: Dissolve gelatine in hot water. Mix into mango puree. Wait until the mousse is set and the topping is cooled, arrange sliced fruits carefully. Let the cake chill for at least 3 hours before removing the cake ring.

 

Basic Macaron

Finally after several attempts I manage to get it right this time !!! They have a smooth, crisp and a moist chewy interior.

Ingredients:

• 50g icing sugar
• 5g cornflour
• 30g finely ground almond
• 35g egg white
• 30g sugar

Method:

Prepare the baking tray, lined with silicon coated parchment paper (draw circles behind the parchment if required) or you can also use the special silicon macaron mat. Preheat oven to 160C/140C for fan oven.

Sift icing sugar with the cornflour together. Add the ground almond to the icing sugar mixture and sift again. Set aside.

In another clean and dry bowl, whisk the egg white till frothy. Add in sugar in 2 additions and whisk untill soft peak.

Add in the ground almond mixture into the whisked egg whites in 2 addition, fold until incorporated. Lift the spatula to see if it falls ribbon-like.

Load the batter into a piping bag with round tip. If no round tip, snip the end of the piping bag. Pipe into circles. Bake for about 5-8 minutes. The "feet" will start to form. Lower down the temperature to 110C/90C for fan oven and further bake for another 15 minutes. Set aside to cool and remove from paper or silicon mat.

Pair them up and sandwich with nutella, buttercream or ganache. Refridgerate before serving.

Strawberry Mousse Cake

 Looking for a lighter and healthier cake recipe? This strawberry mousse cake is a delicious option. As the cake is light and your 5 a day you don't have to feel guilty eating them.


Ingredients:

 

For the Genoise sponge base

• 2 eggs
• 50g caster sugar
• 15g unsalted butter, melted, plus extra for greasing
• 50gz plain flour, sifted

For the strawberry mousse

• 1 x 135g packet strawberry jelly
• 350g strawberries
• 2 x 170g tins evaporated milk

For the strawberry topping

• 150g strawberry puree
• 1 tbsp gelatine powder
• 41/2 tbsp boiling water

For decorations

• extra strawberries for the side of the cake and also extra for the top decorations
• 50g dark chocolate chopped

Method:

First make the sponge : Heat your oven to 180C/160C for fan oven. Grease and line the base of a 8in springform tin.

Put the eggs and sugar in a heatproof bowl and place over a pan of simmering water (don't let the bowl touch the water). Use an electric whisk to whisk them together until thick, pale and moussey and doubled in volume. The mixture should hold a trail when you lift the beaters out of the mixture. Take off the heat.

Fold the melted butter gently into the egg mousse, then gently fold in the flour. Pour into the prepared tin and bake for 15–20 minutes, or until cooked and lightly golden-brown. Leave to cool completely, then remove the sponge from the tin and peel off the parchment paper.

Line the sides of the same tin with baking parchment, first snipping a line of little ‘feet’ along the base of the paper so it will fit snugly against the base. Put the sponge base back into the tin.

To make the mousse : break up the jelly and put in a pan with a tablespoon of water. Melt gently over a low heat until smooth. Remove from the heat and set aside. Puree the strawberries in a blender until smooth and pass through a sieve to remove the seeds.Use 350g for the mousse.

Using an electric whisk, or a free-standing mixer with a whisk attachment, whisk the evaporated milk for at least five minutes, or until it is thick, bubbly and doubled in volume. Gently fold in the liquid jelly, then fold in the strawberry puree.

Arrange the strawberry slices around the edge of the lined tin, cut side against the tin. Scatter any extra strawberries over the sponge.

Pour the strawberry mousse into the tin, levelling the top. It doesn’t matter if the mousse doesn’t quite cover the strawberries. Place in the fridge for at least two hours to set.

To make the strawberry puree topping: dissolve gelatine in hot water for strawberry puree topping. Mix in the strawberry puree. Wait until the mousse is set and the topping is cooled, pour in the topping carefully.Let the cake chill for at least 3 hours before removing the cake ring.

To decorate, melt the chocolate in a heatproof bowl over a pan of simmering water. Dip a few strawberries in the melted chocolate and leave to set.

Pour the remaining chocolate into a paper piping bag. Snip the end off the piping bag and drizzle lines of chocolate over the top of the mousse (alternatively use a piping bag with a fine plain nozzle attached). Place the chocolate dipped strawberries in the centre and serve.

Rocky Road

This is a fabulously easy and utterly irresistible recipe that even the kids can make. Sweet, deliciously crunchy and really tasty. There are so many varations, you can add nuts, dried fruits and biscuits it really up to you.

Ingredients:

• 125g soft butter
• 300g best quality dark chocolate ( minimum 70% cocoa solid) broken into pieces
• 3 tbsp golden syrup
• 200g rich tea biscuits
• 100g mini marshmallows
• 2 tsp icing sugar, for dusting

Method:

Melt the butter, chocolate and golden syrup in a heavy-based saucepan. Scoop about 3/4 cup of this melted mixture and put to one side.

Put the biscuits into a freezer bag and then bash them with a rolling pin. You are aiming for both crumbs and pieces of biscuits.

Fold the biscuits pieces and the crumbs into the melted chocolate mixture in the saucepan, and then add the marshmallows.

Tip into a foil tray ( 9 inch square), flatten as best as you can with a spatula. Pour the reserved cup of melted chocolate mixture over the marshmallows mixture and smooth the top.

Refrigerate for about 2 hours or overnight.

Cut into 24 fingers and dust with icing sugar by pushing it gently through a tea strainer or small sieve.

Orange Cream Cake

Found this recipes from wendyinkk@blogspot. This recipe uses some corn flour. It makes the cake much lighter than the sponge cake. I prefer to eat the cake the same day as as the cake taste moist and tender at room temperatur  and it's quiet a delight to eat. If you keep the cake chilled, you can reheat each slice for 15-20 seconds in a microwave. Eating the cake cold will be a bit too firm, unless you enjoy it this way.

Ingredients:

• 100g butter
• 100g sugar
• 3 egg yolks
• 185ml milk
• zest of 2 oranges, plus some extra for garnish
• 3 egg whites
• 50g sugar
• 50g corn flour
• 150gplain flour
• 2 tsp baking powder

Cream:

• 150ml fresh orange juice
• 100g sugar
• 25g plain flour
• 40g unsalted butter

Method:

To prepare the cake: Grease 2 x 20cm sandwich tins and line the base. Preheat the oven to 180C.

Sift flour,corn flour and baking powder and set aside. Beat the egg yolks with sugar until pale and fluffy. Add in the butter and beat until smooth.

Put half of the sifted flours into the butter mixture and beat on low speed until smooth. Gradually pour in the half the milk and beat on a low speed until well blended. Finally put in the balance of the flours into the butter mixture and again beat until smooth. Pour in the remaining milk and orange zest and beat until all the mixture are well incorporated.

In a clean bowl whisk the egg whites until foamy. Put in the sugar and beat until stiff.
Add 1/4 of the beated egg whites into the batter with a ballon whisk, fold until no lumps are seen.Repeat with another 1/4 of the egg whites.

Use a spatula and scrape the sides of the bowl. Fold in the balance egg whites. Divide the batter into the 2 prepared sandwich tins.

Bake for 180C for 30 minutes or until the skewer inserted comes out clean. Let the cake cool down in the tin for 10 minutes then tranfer into a wire rack to cool completely.

Prepare the cream filling: Combine flour and sugar in a heavy saucepan and mix until the flour is free of lump. Pour in the orange juice and butter. Cook the mixture on medium low heat until the mixture thickens and turn translucent. Pour into a bowl and let it cool down before use.

To assemble the cake: Spread 80% of the filling onto the top of the cake and top it with the other cake. Sift icing sugar over the cake as much as you prefer. Put the remaining orange cream into a small plastic bag, snip away a small corner and pipe the cream over whichever way you prefer. Sprinkle with some of the reserved orange zest.

 

Carrot and walnut cake with cream cheese icing

For this classic carrot cake recipes, it is important to use full fat cream cheese for the icing. If you use a low fat version, the icing will just rin off the cake. Carrot cake is beautifully moist, so keeps well. If your kitchen is warm, store the cake in the fridge.

Ingredients:

• 250ml sunflower oil
• 4 large eggs
• 225g light brown sugar
• 200g carrots, peeled and coarsely grated
• 300g self raising flour
• 2 tsp baking powder
• 1 tsp ground mixed spice
• 1 tsp ground ginger
• 75g walnuts, shelled and chopped, plus 8 halves to decorate

For the icing:

• 50g butter, room temperature
• 25g icing sugar
• 250g full-fat cream cheese, room temperature
• a few drops of vanilla extract

Method:

Preheat oven to 180C/160C for fan oven. Grease 2 x 20cm sandwich tins and line the bases of the cake tins with baking parchment.

In a large bowl, put the oil, eggs and sugar and whisk until all the mixture is well combined, lighter and thickened. Gently fold in the carrot into the cake batter. Then stir in the flour, baking powder, mixed spice, ginger and chopped walnuts until evenly blended. Spoon the mixture evenly between the tins.

Put the cakes intothe oven and bake for about 35 minutes or until golden brown, risen and shrinking away from the side of the tins. Transfer to a wire rack to cool.

To make the icing: add the butter, icing sugar, cream cheese and vanilla extract into a bowl and whisk until smooth and thoroughly blended.

Spread half of the icing on the cake, sit the other cake on top and spread the remaining icing on top. Decorate the top of the cake with halved walnuts.

 

Coffee & Walnut Cake

On the Remembrance Sunday decided to bake a traditional British cake.

Ingredients:

• 150g unsalted butter, softened
• 150g castor sugar
• 3 large eggs, beaten
• 150g self raising flour
• 1/2 tsp baking powder
• 2 tsp coffee granules dissolved in 1 tbp boiling water and 1 tbsp Camp coffee
• 50g walnuts, roasted and chopped

For the coffee buttercream:

• 50g unsalted butter, softened
• 100g icing sugar, sifted
• 2 tsp coffee granules mixed with 1 tbsp boiling water and 1 tsp Camp coffee

For the coffee glace icing:

• 150g icing sugar, sifted
• 4 tsp coffee granules mixed with 2 tbsp boiling water
• 75g walnut pieces for decoration

Method:

Grease and base-lined with baking parchment paper 2 x 20cm sandwich tins. Preheat the oven to 180C/160C.

Place the butter and caster sugar in a bowl and beat with an electric mixer until very pale and creamy.

Gradually add in the eggs a little at a time, beating continously until all incorporated.

Sift together the flour and baking powder and gently fold into the butter mixture along with the dissolved coffee and the walnuts.

Divide the mixture evenly between the tins, smoothing the top with a palette knife. Bake on the centre shelf of the oven for 20-25 minutes or until well risen and golden brown.

While the cakes are baking, make the coffee syrup. Place all the ingredients in a bowl and stir until it has all dissolved.

Pour the coffee syrup evenly over both the sponges while they are still in the tins. Allow the cakes to cool completely before turning out on to a wire rack.

To make the coffee buttercream, place the softened butter in the bowl, add the sifted icing sugar and dissolved coffee and beat until smooth. If the icing is a little stiff then add a few more drops of boiling water until you have a spreadable consistency.

For the finishing touch, make the glace icing. Place the icing sugar and dissolved coffee in a bowl and beat intil smooth, adding more boiling water until you have a glossy, spreadable consistency.

To assemble the cake, place one cake on a large plate, spread over the coffee buttercream and sandwich with the other cake. Be careful not to let it break.

Spread the glace icing over the top and decorate with walnuts
 

Vampire Teeth Cookies

Decided to make a scary mouth for this halloween. This cookies is so easy to assemble.  All ingredients are ready made which can be obtained in any supermarket.

Ingredients:

• packet of hob nobs, any flavour
• mini marshmallow
• silvered almond, cut to look like fang
• some buttercream icing mixed with red colouring. You can buy a ready made from Betty Crockers and put into a pipping bag. Cut the tip off to make a small hole.

Method:

Cut the biscuits into half. Then pipe the red icing along the edges of the biscuits. Arrange 6 mini marshmallows along the icing and add one marshmallow in the centre so that the biscuit hold properly.  Ice the other side of the biscuit and place over the marshmallows to make it looks like a mouth.
Add a little icing on the almond and stick onto the marshmallow to make it looking like a fang.

Happy trying !!!!!
 

Creepy Eyeball Cupcake

                     HAPPY HALLOWEEN !!!!!

Screams of delights will accompany these eye-catching cupcakes. Who needs candy when you can bake a batch of these creepy Halloween cupcakes?

 

Ingredients:

 

For the chocolate cupcakes:

• 140g butter, softened
• 250g castor sugar
• 2 medium size eggs, lightly beaten
• 1 tsp vanilla extract
• 150g plain flour
• 75g self raising flour
• 1 tsp bicarbonate of soda
• 50g cocoa powder
• 200ml buttermilk or plain yoghurt

For the buttercream icing:

• 140g butter, softened
• 280g icing sugar
• 2 tbsp milk

For decoration:

• gummy eyeballs for supermarket

Method:

Preheat the oven to 180C/160C for fan oven. Line 12 muffin tins with muffin cases.

For the cakes: beat together the butter and sugar with a hand-held mixer until very light and fluffy. Add the eggs a little at a time beating well after each addition. Add the vanilla extract with the last of the egg.

Sift together the flours, bicarbonate of soda and cocoa into a large mixing bowl.

Gently fold the flour mix into the butter mixture along with the buttermilk until completely combined and smooth.

Place a dessert spoonful of the batter into each muffin case then bake in the oven for 20 minutes until firm to the touch.

Place in a wire rack to cool. This makes about 18 cupcakes

For the buttercream icing: beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.

Add the remaining icing sugar and milk and beat the mixture until creamy and smooth.

Take 5 tablespoon full of the ready buttercream icing and add red colouring. Mix well and put into a pipping bag. Set aside. This will be used to for the blood shot.

Iced the cool cupcakes with the buttercream icing. Add a gummy eyeball in the centre of the cake. Then pipe the red icing to decorate the cupcakes looking like blood shot