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Great Tasting Cakes to Make for Friends and Family

By Edited Jun 25, 2016 0 0

Chocolate Pound Cake

It's always nice to add a drizzle of chocolate sacue on this one.

Ingredients

  • 170 g sugar
  • 100 ml oil
  • 100 ml water
  • 17 g baking powder
  • 3.5 eggs separated
  • 190 g flour
  • 25 g cocoa powder
  • 5 ml vanilla essence
  • 2 ml salt

Method

  • Mix the sugar, oil, water and vanilla essence till dissolved
  • Stir in the egg yolks
  • Sift the dry ingredients
  • Whip the egg whites until stiff peak
  • Fold the dry ingredients into the sugar mixture
  • Lastly fold the egg white mixture in
  • Place in a lined greased tin and bake at 180°C for 30 minutes
    chocolate pound cake

photo credit:photobucket.com/user/Ataste_OfHeaven/media/Chocolatepoundcake2.jpg

Dark Chocolate Torte

Ingredients

  • 450 g dark chocolate
  • 680 ml cream
  • Chocolate sponge for the base

Method

  • Melt chocolate over a bain marie
  • Whip the cream to soft peak stage
  • Fold in chocolate gently until combined
  • Line a tin, place sponge at the base, pour mixture over and leave to set
  • Slice and serve

Strawberry and Pastry Cream Genoise Sponge

This is based on the French Fraser Recipe. It’s quite technical, but it looks great and tastes even better.

Ingredients

Genoise Sponge

1 3/4 cups flour

pinch salt

1 1/4 cup superfine sugar

8 eggs

Syrup

  • 2 lemons
  • â…“ cup superfine sugar
  • 5 cups Strawberries
  • 2 cups mouselinne cream

Method

  • Line the cake tin, pre-heat the oven to 180°C/350°F
  • Beat the eggs and the sugar to ribbon stage
  • Sift the flour and the salt
  • Fold the dry ingredients into the egg mixture
  • Bake at 180°C until risen and cooked
  • Allow this to cool
  • Place ingredients for syrup in a saucepan and heat with 4½ Tbsp water. When this boils, remove it from the heat.
  • Slice the sponge in half when it has cooled down and place one half in the cake tin and brush with half of the syrup.
  • Fill a pastry bag with mouselline cream
  • Slice the strawberries in half and place them around the sponge.
  • Now start to pipe the cream in between the strawberries.
  • Slice the rest of the strawberries in half again and place them in the middle.
  • Now cover up all of the strawberries with your cream.
  • Brush the rest of the syrup on the other half of the sponge and place that on top.
  • Refrigerate for 30 minutes.

Chocolate Mascarpone and Raspberry Swiss Roll

You will be surprised to find how quick and easy a swiss roll is to make.

Ingredients

  • 4 eggs
  • 9 Tbsp superfine sugar
  • 4 Tbsp cornstarch
  • 4 Tbsp cocoa powder
  • 4 Tbsp flour
  • pinch salt
  • 1 tsp baking powder
  • 1 cup mascarpone
  • 2 Tbsp fondant sugar
  • 1 cup raspberries
  • 1 handful Grated chocolate

Method

  • Line the Swiss roll tin with silicon paper
  • Whisk the eggs and sugar until the mixture becomes light and creamy.
  • Sift all the dry ingredients together
  • Fold the dry ingredients into the egg mixture
  • Pour this into the lined baking tin
  • Bake for 10-12 minutes at 180°C/350 degrees F
  • In the meantime, blend the raspberries with the fondant sugar and mascarpone.
  • Once cooked turn out, cut sides and roll up in a damp cloth, sprinkled with superfine sugar.
  • Leave it rolled up like this for 5 minutes.
  • When it has cooled down, unroll it, and fill it with the mascarpone mixture. Spread ¾ of the mixture evenly with a palette knife on the cake and reserve the rest for the top.
  • Now you can gently roll it up again. Do this tightly, rolling away from you.
  • Finally, Spread the rest of the mixture on top with a nice helping of grated chocolate.

The Best Carrot Cake

This is seriously good; you can freeze it as well, which makes it even better!

Ingredients

  • 2 cups sifted flour
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ½ tsp ground cloves
  • â…“ tsp bicarbonate of soda
  • 1 tsp salt
  • 5 eggs
  • 1½ cups superfine sugar
  • 1 cup oil
  • 3 cups grated carrots
  • ½ cup chopped walnuts
  • ½ cup sunflower seeds
  • ¾ cup coconut

 Method

  • Sift all of the dry ingredients
  • Beat the eggs and then add in the superfine sugar
  • Add the oil and combine it with the dry ingredients
  • Add the carrots, walnuts sunflower seeds and coconut
  • Bake at 180°C/350°C for 35 minutes

Frosting

  • ½ cup butter
  • ½ cup cream cheese
  • 2 cups powdered sugar
  • 1 tsp vanilla essence
  • 1 zest orange/lemon
    carrot cake

photo credit: photobucket.com/user/FrancescaAngelaBergman/media/Carrot.jpg

Chocolate Cake

There are so many chocolate cake recipes out there, but I have been using this one for years and I don’t know why I would want to try anything else.

Ingredients

  • 4 Tbsp water
  • 1 Tbsp butter
  • 2 Tbsp cocoa powder
  • 1 Tbsp golden syrup
  • 2½ cake flour
  • 3 eggs
  • 1 tsp vanilla essence
  • 2 tsp baking powder
  • 2½ cups sugar

Method

  • Place the butter, water, cocoa powder and golden syrup in a pot and let everything combine.
  • Whisk the eggs and the sugar until they are pale in color.
  • Fold in the dry ingredients
  • Then add the hot mixture followed by the dry ingredients
  • Bake in a moderate oven at 180°C/350°F for 18-20 minutes in 2 tins

Baked Cheesecake

This is probably one of the easiest cheesecakes you can think of making. It is crustless, but if you want to use a nice base, scan further down and you will come across the sweet paste recipe. Otherwise, use the good old fashioned crushed biscuits and melted butter mix.

 Ingredients

  • 1½ cups cream cheese
  • ½ cup fondant sugar
  • 4 Tbsp cream
  • 3 eggs
  • 7 Tbsp flour

 Method

  • Sift the flour and add the fondant sugar
  • Soften cream cheese and mix in the flour and fondant sugar
  • Gradually and the eggs and the cream
  • Beat until it is all incorporated
  • Bake at 160°C/320°F for about 30 minutes

 Variation

  • Marble with Chocolate sauce
  • Add a little orange or lemon juice anad zest
  • Berry Coulis

cheesecake

photo credit: photobucket.com/user/PimwaN/media/restaurants/baked-cheesesecrec.jpg

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