Cakes

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CAKES.

CONTENTS PAGE.

01. CAKE MAKING TIPS 3


02. A GOOD WEDDING CAKE 4
03. PLAIN CAKE 5
04. SPONGE CAKE 6
05. PINEAPPLE SPONGE CAKE 6
06. LEMINGTONS 7
07. MADEIRA LOAF 7
08. LIGHTING CAKE 8
09. BUTTER CAKE 8
10. QUICK CUP CAKE 9
11. FAIRY LIGHT CUP CAKES 9
12. COCONUT TOP CAKE 10
13. WAFFER CAKE 10
14. PEPPERMINT CAKE 11
15. COFFEE WALNUT CAKE 11
16. BUTTER SCOTCH CAKE 12
17. PISTA CAKE 13
18. DATE CAKE 13
19. CARROT CAKE 14
20. FRUIT CAKE 14
21. HEALTHY BRAN MUFFINS 15
22. POPPY SEED MUFFINS 15
23. CHOCOLATE MOUSSE CAKE 16
24. TRIPPLE CHOCOLATE MUFFINS 17
25. CHOCOLATE SWISS ROLL 17
26. SWISSROLL OR SPONGE LAYER CAKE 18
27. CHOCOLATE CAKE 19
28. CHOCOLATE GANACHE CAKE 19
29. MACADAMIAN BLONDIES 20
30. CHOCOLATE BROWNIES 20
31. CAKE TOPPINGS 21

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CAKE MAKING TIPS.

TIPS FOR SUCCESS.


1. Always read the entire recipe before starting.
2. All utensils should be clean and dry.
3. Measure out all ingredients so they are ready to use.
4. All ingredients should be at room temperature, especially eggs and milk unless
otherwise required. Butter should be soft but not turning transparent like ghee.
5. Use extra large eggs.
6. Dry ingredients should be sifted out at least once.
7. Preheat your oven as most cakes are impatient after mixing and should be baked
immediately.
8. Grease well and line your cake tin with baking paper.
9. Never open the oven while it is baking, rather set a timer.
10. Check cakes with a skewer rather than a knife.
11. Always allow to cool before icing or creaming.

SPONGE CAKE.
1. Whisk eggs adding sugar gradually in.
2. Beat until the mixture becomes pale and soft yellow and runs in a thick, slow ribbon
like way off the whisk.
3. After this stage is reach it is better to fold in the remaining ingredients by hand with a
large metal spoon.
4. Flour should be sifted at least 3 X for sponge cakes.
5. Sponge cakes should be baked immediately.

OIL CAKES.
1. Whisk up the egg whites until stiff. To test turn the dish upside down and the eggs
should not fall out.
2. Add a little salt to the eggs when whipping.
3. Egg whites should always be folded in last by hand with a big metal spoon.

BUTTER CREAM CAKE.


1. Cream soft butter and sugar (and oil if required) until light, pale and fluffy.
2. Rub the mixture between your finger tips and you should not feel the sugar granules.
3. Add the eggs in next and mix well or else mixture might curdle (if it does add in
flour).
4. Flour should always be sifted and added in last.

DON’T DESPAIR IF CAKE FLOPS , MAKE A TRIFFLE.

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A GOOD WEDDING CAKE.

Ingredients.

2 kg love
500 g butter of youth
225 g good looks
450 g sweet temper
450 g blindness to faults
450 g self-forgetfulness

450 g pounded wit


450 g good humor
30 ml sweet argument
250 g modesty
1 wine glass of common sense

Method.

1. Put the love, good looks and sweet temper into a well furnished house.
2. Beat the butter of youth to a cream and mix well together with the blindness
to faults.
3. Stir the pounded wit and good humor into the sweet argument.
4. Then add the rippling laughter and common sense.
5. Work the whole together until everything is well mixed and bake gently
FOREVER.

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PLAIN CAKE.

CUP CAKES / LEMMINGTONS/ RED CAKES.

Ingredients.
125g butter
1½ cups sugar
4 eggs
4 tsp baking powder
½ cup oil
1 cup milk
3 cups flour
1 tsp vanilla essence

Method.
1. Cream butter, oil and sugar. Add eggs and mix well.
2. Add remaining ingredients besides flour and mix well.
3. Sift in flour and pour into a grease cake tin.
4. Bake at 180* till golden brown.
5. Makes delicious cup cakes.

THREE COLOUR CAKE / LOAF CAKE /ICING CAKE.

Ingredients.
250g butter
1 ¾ cups sugar
1 cup milk
1/3 cup warm water
5 eggs
2 ½ tab maizena
5 tsp baking powder
1 tsp vanilla essence
3 cups flour

Method.
1. Cream butter and sugar. Add eggs and mix well.
2. Add remaining ingredients besides flour.
3. Lastly sift in flour and mix well.
4. Bake in a greased cake tin at 180* till golden brown.

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SPONGE CAKE.

Ingredients.
4 eggs
1¼ cups castor sugar
2 cups cake flour
3 tab baking powder
1 cup milk
90g butter
1¼ tsp baking powder

Method.
1. Beat eggs and castor sugar, till thick, pale and creamy.
2. Fold in flour and baking powder.
3. Heat milk and butter. Don’t boil.
4. Fold in milk mixture and vanilla essence.
5. Pour into 2 x greased 23 cm cake tins.
6. Bake at 180* for 25-30 mins.

PINEAPPLE SPONGE CAKE.

Ingredients.
6 eggs
1½ cups sugar
2 tsp baking powder
1¾ cups flour
7 tab warm water
1 tsp pineapple essence

Method.
1. Beat eggs and sugar till thick, pale and creamy.
2. Sift dry ingredients in. Add remaining ingredients.
3. Pour into a greased oven tray. Bake at 180*.
4. When cool decorate with fresh cream and tin pineapples.

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LEMINGTONS.

Ingredients. Syrup.
250g butter 1½ cups sugar
1 cup sugar 1 cup water
4 eggs 1½ tab cocoa
1 cup milk 1 tsp vanilla essence
3 tsp baking powder
3 cups flour
1 tsp vanilla essence

Method.
1. Cream butter and sugar .Add eggs and mix well.
2. Add remaining ingredients besides flour.
3. Sift in flour lastly and mix well.
4. Pour into a greased oven tray and bake at 180*.
5. Cut when cool and dip into syrup and roll in coconut.
6. For syrup –bring all ingredients to a boil.

MADEIRA LOAF.

Ingredients.
125 g butter
1 cup sugar
2 eggs
1 tsp lemon essence
2 cups flour
2 tsp baking powder
1 cup milk
lemon rind

Method.
1. Cream butter and sugar.
2. Beat in eggs, lemon essence and rind.
3. Sift flour and baking powder and add alternately with milk.
4. Pour into 23 cm loaf tin and bake at 180*.

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LIGHTNING CAKE.
( Quick And Easy.)

Ingredients.
125g soft margarine
¾ cup castor sugar
3 eggs
½ cup milk
1 ½ cup cake flour
3 tsp. baking powder
pinch of salt

Method.
1. Have all ingredients at room temperature.
2. Put everything in a mixer and mix for 3 mins. Till light , pale and fluffy.
3. Pour into cake pan and bake at 180*.

BUTTER CAKE.

Ingredients.
125 g butter, soften
1 cup castor sugar
3 eggs
1 tsp vanilla essence
2 cups flour
2 tsp baking powder
¾ cup milk
pinch of salt

Method.
1. Mix butter and sugar until pale and fluffy.
2. Add eggs in one at a time, mixing after each addition.
3. Add in alternately sifted dry ingredients and milk.
4. Pour into a greased and lined 20cm cake pan and bake at 180*c.
5. Split the cake horizontally and sandwich with jam, dust icing sugar on top.

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QUICK CUP CAKES.

Ingredients.
125 g butter
1 cup sugar
3 eggs
2 cups self raising flour
½ tsp baking powder
½ cup milk

Method.
1. Beat all ingredients for 4 mins.
2. Pour into cup cakes paper and bake at 180*c.

FAIRY LIGHT CUP CAKES.

Ingredients.
250 g butter
1 cup castor sugar
5 eggs
1 cup milk, cold
2½ cups flour
7 level tsp baking powder

Method.
1. Cream butter and castor sugar until pale in colour.
2. Add eggs in one at a time, mixing after each addition.
3. Add in alternately sifted dry ingredients and milk.
4. Pour into greased or lined cup cakes pan and bake at 180*c., until pale in colour.
5. Dust icing sugar on top.

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COCONUT TOP CAKE.

CAKE
Ingredients.
125g butter
½ cup sugar
½ cup milk
3 egg yolk
1 egg white
2 ½ cups flour
2 tsp baking powder

TOPPING.
Ingredients.
2 cups coconut
½ cup sugar
2 whipped egg whites

Method.
1. Mix as for normal cake. Pour batter in a greased pan and spread with apricot jam.
2. Spread coconut topping onto jam.
3. Bake at 180* till golden brown.
4. Can be made in a patty pan.

WAFFER CAKE.

Ingredients.
125g butter
½ cup sugar
1 egg
½ cup milk
1 tsp baking powder
2 ½ cups flour

Method.
1. Beat as for cake mixture.
2. Make a soft dough. Roll 5 roties.
3. Bake at 180*, till lightly brown.
4. When cool layer with custard and coconut.

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PEPPERMINT CAKE.

Ingredients.
125g butter
1 cup sugar
3 eggs
1½ cup flour
¾ cup coconut
2 ½ tsp. baking powder
2/3 cup milk
½ tsp. peppermint essence
½ tsp. green coloring

Method
1. Cream butter and sugar, add eggs.
2. Add in coconut, milk, colouring and essence.
3. Lastly sift flour and pour into 2 X cake tins and bake at 180*.
4. When cool decorate with fresh cream and peppermint crisp chocolate.

COFFE WALNUT CAKE.

Ingredients.
250g stork margarine
½ cup water
1½ cups sugar
125ml ideal milk
4 eggs
3 tsp baking powder
3 cups cake flour
½ cup chopped pecans
3 tsp instant coffee mixed in a little hot water

Method
1. Cream butter and sugar, add eggs and mix well.
2. Add remaining ingredients besides flour and mix well.
3. Sift flour in and mix lightly.
4. Pour into 2 x grease loaf tins. Bake at 180* for 1hr.
5. Decorate with a butter coffee icing, flake and nuts.

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BUTTER SCOTCH CAKE.

Ingredients.
250g butter
1 cup brown sugar
1 tsp. vanilla essence
2 eggs separated
3 tsp. golden syrup
1½ cups cake flour
1½ tsp. baking powder
3ml cinnamon
200ml milk

Method.
1. Cream butter and sugar. Add in egg yolks, vanilla essence and golden syrup.
2. Sift in flour, baking powder and cinnamon.
3. Add in milk and lastly fold in stiff egg whites.
4. Pour into 2X cake tins and bake at 180*.

CARAMEL ICING.
Ingredients.
60 g butter
½ cup brown sugar
60 ml milk
¾ cup icing sugar

Method.
1. Cream all ingredients till light and fluffy.
2. Decorate cake with icing and flake when cool.

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PISTA CAKE.

Ingredients.
2 eggs
¾ cup castor sugar
1 cup flour
1 tab maizena
1 tsp baking powder
1 tsp vanilla essence
1 tab butter
5 tab milk

Method.
1. Beat eggs & sugar till pale thick and creamy. Add flour.
2. Boil butter and milk ,add to 1.
3. Pour into greased 2x loaf tin. Bake immediately at 180*.
4. Spread with jam , cream and pista.

DATE CAKE.

Ingredients.
125g butter
1 cup sugar
½ tsp vanilla essence
3 eggs
1 cup water
½ cup nuts
1pkt dates
1 ½ cups flour
1tsp bi-carb
1tsp baking powder

Method.
1. Boil water, add dates and nuts. Allow to cool.
2. Cream butter and sugar. Add eggs one at a time.
3. Mix 1 & 2.
4. Sift flour and baking powder into 3. If dough is too thin add ¼ cup flour.
5. Place in a loaf pan or in a cup cakes pan. Bake at 180*.
6. Decorate with a water icing and sliced badaam.

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CARROT CAKE.

Ingredients.
125g butter
¾ cup sugar
2 eggs
1 cup chopped raisons
1 cup chopped nuts
2 cups carrots
2 tab golden syrup
½ tsp cinnamon
½ tsp nutmeg
1½ cups flour
1½ tsp baking powder

Method.
1. Cream butter and sugar. Add eggs and mix well.
2. Add raisons, nuts, carrots, golden syrup, and spices.
3. Add dry ingredients . Pour into a greased pan.
4. Bake at 180* for 1hr.

FRUIT CAKE.

Ingredients.
500 g butter
250 g mixed fruit
2 cups milk
2 cups brown sugar
4 eggs
4 tsp baking powder
2 tsp cinnamon
1 tsp mixed spice
1 tsp ginger
2 tsp bi carb
4 cups flour

Method.
1. Boil and cool first four ingredients.
2. Beat the rest of the ingredients till smooth.
3. Mix 1 & 2. Pour into a grease tin. Bake at 180*for an hour.

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HEALTHY BRAN MUFFINS.

Ingredients.
2 ½ cups flour
2 cups bran
½ tsp salt
1 ½ cup brown sugar
2 cups milk
2 ½ tsp bi-carb
2 eggs
½ cup oil
2 tsp vanilla essence
dates, nuts, coconut

Method.
1. Mix all ingredients together and pour into muffin cups.
2. Bake at 180*c.

POPPY SEED MUFFINS.

Ingredients. Syrup.
3 cups flour 2 tab butter
2 heaped cups castor sugar ¾ cup sugar
1 ½ tsp baking powder ¼ cup orange juice
1 ½ tsp salt ½ tsp vanilla essence
3 tab poppy seeds ½ tsp almond essence
¼ tsp bi-carb
1 ½ cups milk
1 cup oil
3 eggs
1 ½ tsp vanilla essence
½ tsp almond essence

Method.
1. Mix all ingredients together and pour into muffin cups.
2. Bake at 180*c till golden brown.
3. Boil the ingredients for the syrup well.
4. Brush over muffins while still hot.

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CHOCOLATE MOUSSE CAKE.

Ingredients.
5 egg whites
½ tsp baking powder
5 egg yolks
2 tsp baking powder
3 tab cocoa
½ tsp vanilla essence
1 cup castor sugar
½ cup oil
½ cup warm water
1 cup flour

Method.
1. Beat egg whites & ½ tsp baking powder until stiff.
2. Mix cocoa and hot water.
3. Mix remaining ingredients with the cocoa for 5 min.
4. Fold egg whites into batter, gently by hand with a metal spoon.
5. Pour into 2 x greased loaf tin.
6. Bake at 180* for 30 min.

MOUSSE.
1 cup fresh cream
3 tab cocoa
3 tab hot chocolate
1 tsp vanilla essence
icing sugar to taste

CHOCOLATE SAUCE.
3 tab golden syrup
1 slab chocolate (melted)
1 tin nestle cream

METHOD.
1. When cake is cool slit in half.
2. Pipe mousse in the middle.
3. Top with chocolate sauce.

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TRIPPLE CHOCOLATE MUFFINS.

CHOCOLATE CHIP MUFFINS.


Ingredients.
2 cups cake flour
2 tsp. baking powder
¼ tsp salt
5 tab cocoa
160ml castor sugar
½ cups choc chips
100g chocolate grated
1 egg
½ cup oil
1 cup milk
1 tsp. vanilla essence

Method.
1. Sift flour, baking powder, salt and cocoa.
2. Add in castor sugar, chocolate chips and grated chocolate, mix lightly.
3. Beat egg, oil, milk and vanilla essence and mix in lightly with the chocolate mixture.
4. 2/3 fill cup cakes and bake at 200* for 20-25 mins.

CHOCOLATE CLAZE.
Ingredients.
1 tin nestle cream
½ slab baking chocolate

Method.
1. Melt baking chocolate.
2. Mix in nestle cream until smooth.
3. Pour a table spoon of chocolate mixture and decorate with chocolate chips or flake.

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CHOCOLATE SWISS ROLL.

Beat: 4 eggs, gradually adding 1 cup sugar.

Sift: 1 cup flour


1 tab cocoa
3 tab cold water
1½ tsp baking powder
1 tab maizena
salt

Method.
1. Gently mix sifted ingredients into eggs.
2. Pour into a well greased pan. Bake at 180* for 20 min.
3. Place a damp dishcloth on a flat surface . Cover with a piece of wax wrap and
sprinkle with sugar.
4 Turn cake out onto wax paper while still hot. Gently roll cake using cloth.
5 When cool fill with cream and top with chocolate.

SWISSROLL OR SPONGE LAYER CAKE.

Ingredients.
5 eggs
1 cup castor
1 tsp vanilla essence
¾ cup flour
½ cup corn flour
1 tsp baking powder
pinch of salt

Method.
1. Beat egg whites. Add castor sugar.
2. Add egg yolks and vanilla essence.
3. Sift dry ingredients and fold into mixture.
4. Pour into 2 greased swissroll pans. Bake at 180* for 15 min.
5. Roll as for swissroll or cut into 4 and layer with cream.

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CHOCOLATE CAKE.

Ingredients.
3 eggs
1 cup flour
2 tsp baking powder
¼ tsp salt
1 tsp vanilla essence
¾ cup sugar
¼ cup oil
¼ cup cocoa
½ cup hot water

Method.
1. Dissolve cocoa into hot water, allow to cool.
2. Whip egg whites and salt till stiff.
3. Mix egg yolks, oil, sugar and cocoa mixture.
4. Sift dry ingredients into 3.
5. Fold egg whites into 4.
6. Pour into 2 greased 20cm cake tins.
7. Bake at 200* for 20 – 25 min.

CHOCOLATE GANACHE CAKE.

Ingredients. Ganache.
1 cup castor sugar 150g dark chocolate
1 cup flour 100ml fresh cream
4 tab cocoa Gently melt together on low heat.
3 tsp baking powder
½ cup water
½ cup oil
4 eggs, separated
100g dark chocolate grated

Method.
1. Sift flour, sugar and cocoa into .
2. Beat in the oil, water, egg yolks and grated chocolate lightly.
3. Whip egg whites and salt till stiff.
4. Fold egg whites into flour mixture.
5. Pour into a greased 22cm spring foam cake tin.
6. Bake at 180* for 40 min.
7. Spread ganache on a cool cake.

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MACADAMIAN BLONDIES.

Ingredients.
125 g sugar
200 g white chocolate
¾ cup castor sugar
1 eggs
1 cup flour
130 g white chocolate chopped
125 g toasted chopped macadamian nuts

Method.
1. Place first two ingredients in a pot on low heat. Remove from heat once dissolved.
2. Stir in sugar .Add lightly beaten egg. Sift in flour.
3. Fold in 100g chopped chocolate and nuts. Pour into a greased 18cm x27 cm square
tin.
4. Bake at 180* for 20 –30 mins. Cool in tin.
5. Drizzle with 30g chocolate and cut into 20 squares.

CHOCOLATE BROWNIES.

Ingredients.
150 g butter
¾ cup castor sugar
200 g chocolate
2 eggs
1 cup flour
¼ cup chopped pecan nuts

Icing .Ingredients.
50 g butter
3 tab water
4 tab castor sugar
1 cup icing sugar
2 tab cocoa
Melt first three ingredients and sift in remaining two. Beat well.

Method.
1. Dissolve first three ingredients on low heat, whilst stirring.
2. Remove from heat and add lightly beaten egg and sift in flour. Mix well.
3. Fold in remaining ingredients. Bake at 180* in a greased 18cm x 27cm tin
4. Cool in tin. Top with icing.

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CAKE TOPPINGS.

ICING 1 .
125g butter
1 cup icing sugar
1 tab water
1 tab milk
1 tsp oil
beat well

ICING 2 .
75g butter
2/3 cup icing sugar
1 tsp vanilla essence
beat well

LEMINGTONS.
50g butter
1 cup water
2 tab cocoa
1 cup icing sugar
boil to a thin syrup

RED CAKE.
2 tab sugar
½ cup water
¾ cup mix fruit jam
red colouring
boil to a thin syrup

MOCK CREAM.
115g butter
12 tab sugar
beat well, add
4 tab butter
4 tab milk
½ tsp vanilla essence

CAKE TOPPINGS CONT…..

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CHOCOLATE ICING.
60g butter
¼ cup cocoa
2 cup icing sugar
1 tsp vanilla essence
beat well

CHOCOLATE BUTTER ICING.


125g butter
1 ½ cup icing sugar
3 tab cocoa
1 tsp vanilla essence
beat well

CHOCOLATE GLAZE.
100g melted chocolate
40g butter

CHOCOLATE SAUCE
½ slab melted chocolate
1 tin nestle cream
beat well

HOT CHOCOLATE SAUCE.


CAN BE USED FOR ICE CREAMS.
Combine equal quantities of:
Boiling water
Cocoa powder
Golden syrup
Icing sugar butter

PASSION FRUIT ICING.


2tab passion fruit pulp
20g butter
1½ cup sugar
1 tab water
beat well.

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