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    Apple cake with caramel sauce(Makes 1 large cake)

    2 medium apples

    60 g butter or margarine

    125 ml light brown sugar

    125 g butter or margarine

    160 ml castor sugar

    5 ml vanilla essence

    2 extra-large eggs

    375 ml Snowflake self-raising flour (210 g)

    3 ml bicarbonate of soda

    250 ml buttermilk

    60 ml fresh cream

    1. Peel, core and quarter apples. Cut into thin slices. Add 60 g butter to a heavy-based saucepan and fry apples for a few minutes until softened. Add brown sugarand fry further for about 5 minutes until mixture thickens slightly. Set apples andliquid aside.

    2. Beat butter, castor sugar and essence well together. Add eggs, one at a time,beating until light and fluffy.

    3. Sift dry ingredients and add, alternately with buttermilk to egg mixture.

    4. Spread two-thirds of the mixture into pan. Top with apples, leaving a 2 cm borderaround the edge; cover with remaining mixture. Bake about 50 minutes. Stand cakea few minute, turn out onto wire rack to cool.

    5. Sauce: Return reserved apple liquid to large frying pan, add cream; bring to a boil.Reduce heat, simmer about 10 minutes until sauce thickens. Pour sauce over cake.

    Apricot cheese cake(Makes 1 large cake)

    Pastry

    250 ml Snowflake cake flour (140g)

    2 ml baking powder

    45 ml castor sugar

    80 g butter or margarine

    5 ml grated lemon rind

    2 ml vanilla essence

    1 extra large egg yolk

    Filling

    75 g dried apricots, coarsely chopped (125 ml)

    60 ml orange juice

    500 g smooth cottage cheese

    125 ml fresh cream

    180 ml castor sugar

    3 extra large eggs

    5 ml vanilla essence

    5 ml grated orange rind

    1. Pastry: Sift flour and baking powder. Add sugar. Rub in butter until crumbly.

    2. Add lemon rind, essence and egg yolk. Knead lightly on floured surface.Refrigerate for at least 30 minutes.

    3. Press pastry onto base of a greased 23 cm round dish or loose-bottomed tin. Bakein a preheated oven at 200 C for about 8 minutes. Remove from oven and cool.

    4. Reduce oven temperature to 160 C.

    5. Filling: Soak apricots in orange juice for about 20 minutes. Drain. Whisk the

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    cottage cheese, cream, eggs, sugar and vanilla essence until smooth. Add apricotsand juice and pour filling into base.

    6. Bake in preheated oven for 40 minutes. Reduce oven to 140C and bake for afurther 15 minutes. Leave cake in switched off oven to cool

    Bar one cake

    (Makes 1 large cake)

    45 ml cocoa powder

    80 ml boiling water

    150 g butter or margarine

    250 ml sugar (200 g)

    3 extra-large eggs

    500 ml Snowflake cake flour (280 g)

    15 ml baking powder

    3 ml bicarbonate of soda

    2 ml salt

    250 ml buttermilk or plain unflavouredyoghurt

    Icing

    60 g slab bar one100 g dark bakingchocolate

    60 ml fresh cream

    45 ml butter or margarine

    1. Mix cocoa powder and boiling water until smooth and set aside to cool off slightly.

    2. Cream butter and sugar well. Add eggs, one at a time and beat well until light andcreamy. Add cocoa powder mixture.

    3. Sift dry ingredients and add alternately with buttermilk to creamed mixture.

    4. Spoon out into a greased and l ined 24 cm loose-bottomed cake pan. Bake in apreheated oven at 180 C for about 60 minutes. Remove from tin and cool off.

    5. Icing: Mix all the ingredients together in a small heavy-based saucepan. Placeover low heat and heat until melted completely. Spoon over top of cake and leave toset.

    Beetroot and carrot cake

    (Makes 1 large cake

    250 ml sugar (200 g)

    250 ml cooking oil

    3 extra-large eggs, separated

    10 ml caramel essence

    500 ml Snowflake cake flour (280g)

    1 ml salt

    10 ml baking powder

    250 ml grated raw beetroot (125 g)250 ml grated raw carrots (125 g)

    60 ml milk

    1. Beat sugar, oil and egg yolks. Add essence.

    2. Sift dry ingredients and beat into sugar mixture. Add grated beetroot, carrots andmilk and mix lightly.

    3. Beat egg whites until soft and fold into sugar mixture. Spoon mixture into a 24 cmloose-bottomed ring tin.

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    4. Bake in a preheated oven at 180 C for about 40 minutes. Remove from oven,leave to cool in tin for a few minutes and turn out. When serving, dust with icingsugar.

    Carrot cake

    (Makes 1 cake)

    3 extra large eggs

    250 ml castor sugar (210 g)

    250 ml cooking oil

    500 ml Snowflake cake flour (280g)

    10 ml baking powder

    3 ml salt

    5 ml ground cinnamon

    3 ml ground ginger

    3 ml ground cloves

    500 ml grated carrots

    125 ml chopped pecan nuts, optional

    Cream cheese icing

    100 g butter or margarine

    125 g smooth cottage cheese

    500 ml icing sugar (250 g)

    10 ml lemon juice

    1. Whisk eggs and sugar together until light and fluffy. Add oil and beat well.

    2. Sift dry ingredients together and add to beaten mixture. Fold in carrot and nuts.

    3. Pour mixture into two lined and greased 20 cm cake tins or one 24 cm springformtin.

    4. Bake in a preheated oven at 180 C for 35 40 minutes. Leave in tin for a fewminutes and turn out onto a wire rack. Dust with icing sugar or ice with icing.

    5. Icing: Combine all ingredients and mix until just smooth. Spread icing on cooledcake.

    Carrot chocolate cake

    (Makes 1 cake)

    200 ml cooking oil

    3 extra large eggs

    250 ml soft brown sugar (200 g)

    375 ml Snowflake self-raising flour (210 g)

    5 ml bicarbonate of soda

    10 ml ground cinnamon

    30 ml cocoa powder

    200 g dark chocolate, grated

    500 ml grated carrots

    80 ml golden syrup or honey

    Topping

    250 ml icing sugar (130 g)

    60 g butter

    100 g white chocolate

    about 15 ml milk

    1. Whisk oil, eggs, and sugar in a large bowl until well combined.

    2. Sift dry ingredients together and add to mixture. Fold in chocolate. Stir in carrotsand syrup and mix until combined and smooth.

    3. Pour into greased 23 cm spring form tin. Bake in a preheated oven at 180 C forabout 30 minutes. Reduce temperature to 160 C and bake for a further 30 minutesor until skewer comes out clean.

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    4. Topping: Mix icing sugar, butter and white chocolate. Heat in the microwave or ina saucepan until starting to melt. Add milk, heat further and mix until smooth.Spread over cake, set and dust lightly with cocoa powder.

    Chocolate cream & mint swiss roll

    (Makes 1 large cake)

    4 extra large eggs, separated

    125 ml castor sugar (105 g)

    60 ml Snowflake self-raising flour (35g)

    60 ml cocoa powder (25 g)

    castor sugar for rolling

    1. Beat egg yolks and castor sugar until light and pale.

    2. Sift flour and cocoa powder and add to egg mixture, beating well.

    3. Beat egg whites until soft-peak stage and fold in with a metal spoon.

    4. Spread in a lined and greased 23 cm x 32 cm Swiss roll tin. Bake in a preheatedoven at 180 C for 1012 minutes. Remove from oven and leave to cool slightly.

    5. Turn out onto a clean, dry tea towel sprinkled well with castor sugar. Trim edgesto ensure rolling without breaking. Remove paper carefully and roll it up with thesugared cloth. Leave it for about 5 minutes, then unroll and leave it to cool further.

    6. For filling: Beat cream and sugar until thickened. Spread over the Swiss roll andsprinkle peppermint crisp over it. Roll up.

    Chocolate mayonnaise cake

    (Makes 1 cake)

    500 ml Snowflake cake flour (280 g)

    125 ml cocoa powder

    15 ml baking powder

    5 ml bicarbonate of soda

    3 extra large eggs

    375 ml sugar (300 g)

    5 ml vanilla essence

    250 ml mayonnaise

    250 ml water

    Icing

    125 g butter or margarine

    80 ml cocoa powder

    375 ml icing sugar (200 g)

    5 ml vanilla essence

    15 ml milk, optional

    1. Sift the dry ingredients together and leave aside.

    2. Beat eggs, sugar and essence together until light and creamy. Add mayonnaiseand water gradually, alternatively with dry ingredients. Mix well and spoon into twogreased 20 cm cake tins.

    3. Bake in a preheated oven at 180 C for about 35 minutes. Leave to cool in pansbefore turning out onto cooling racks.

    4. Icing: Cream the butter. Sift cocoa and icing sugar and add to butter, beating

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    well. Add essence and milk and mix well.

    Chocolate mousse cake

    (Makes 1 large cake)

    Sponge

    45 ml cooking oil

    80 ml milk

    5 ml vanilla essence

    5 ml coffee powder

    200 ml sugar (150 g)

    1 extra large egg, beaten

    250 ml Snowflake cake flour (140g)

    8 ml baking powder

    1 ml salt

    45 ml cocoa powder

    Filling

    250 g dark chocolate

    15 ml butter

    2 extra large eggs, separated

    45 ml castor sugar

    5 ml vanilla essence

    30 ml brandy or Van der Hum liqueur

    250 ml fresh cream, whipped

    Chocolate topping

    200 g dark chocolate

    100 ml fresh cream

    1. Sponge: Whisk oil, milk, essence and coffee powder. Add sugar and egg and mixwell.

    2. Sift dry ingredients and add, beating lightly until mixed well. Pour mixture into agreased and lined 23 cm springform tin. Bake in a preheated oven for 20 25minutes. Turn cake out and cool completely. Cut diagonally in half and set aside.

    3. Filling: Melt chocolate in top of a double boiler, stirring until melted. Add butter insmall pieces, stirring continuously. Remove from heat.

    4. Whisk egg yolks and sugar in a bowl until pale and thick. Add vanilla and brandyor Van der Hum liqueur.

    5. Add egg mix to chocolate and beat for about 2 minutes until blended. Whisk eggwhites until stiff. Fold with cream into chocolate mix.

    6. To assemble: Place one sponge layer in base of springform tin. Spoon moussefilling in, top with second layer of cake, cover with cling wrap and freeze for about 4hours.

    7. Chocolate topping: Break chocolate in smaller pieces and melt. Add cream andwhisk until smooth. Pour and spread smoothly over cake. Return to freezer and set.Decorate with chocolate or dust cocoa powder over. Remove from freezer about 30minutes prior to serving.

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    Chocolate yoghurt cake(Makes 1 large cake)

    180 g butter or margarine

    310 ml sugar (260 g)

    4 extra large eggs

    375 ml Snowflake self-raising flour (210 g)

    80 ml cocoa powder (32 g)

    2 ml salt

    250 ml natural yoghurt

    60 ml sugar (52 g)

    2 ml vanilla essence

    Sauce

    150 g dark chocolate30 ml butter or margarine

    45 ml milk

    1. Cream butter and sugar well. Add three of the eggs, one at a time, and beat untillight and fluffy.

    2. Sift flour, cocoa and salt and fold in.

    3. In a separate bowl, mix the yoghurt, sugar, and essence and remaining egg untilsmooth.

    4. Spoon chocolate mix into a 23 cm greased ring tin. Top with yoghurt mix. Cutwith a knife through mixture, creating a marble effect.

    5. Bake in a preheated oven at 180 C about 45 minutes. Leave to stand a fewminutes before turning out onto a wire rack to cool.

    6. For sauce: Put the chocolate in a heatproof bowl and place over a saucepan ofgently simmering water until the chocolate melts. Remove from heat and add butter

    and milk while stirring.7. To serve, cut the cake into slices and pour sauce over it.

    Tip

    To make the sauce in a microwave, place all ingredients in a microwave bowl. Cookon High for 2-3 minutes, stirring once, until the chocolate melts. Be careful not tooverheat the chocolate as it will become dry and crumbly when it cools.

    Citrus butter cake

    (Makes about 20)

    250 g butter or margarine

    300 ml castor sugar (250 g)

    4 extra large eggs

    20 ml grated orange rind

    5 ml vanilla essence500 ml Snowflake self-raising flour (280 g)

    2 ml salt

    about 150 ml milk

    Citrus icing

    60 g butter or margarine

    500 ml icing sugar (250 g)

    about 40 ml orange juice or granadilla pulp

    1. Cream butter and sugar together well. Add eggs, one at a time, and beat well

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    after each addition until light and fluffy. Add orange rind and essence.

    2. Sift flour and salt together and add, together with milk, to egg mixture.

    3. Spoon into a greased rectangular tin of about 28 x 23 cm. Bake in a preheatedoven at 180 C for 40 45 minutes.

    4. Leave in tin a awhile, then turn onto a wire rack to cool.

    5. Icing: Cream butter and sifted icing sugar together. Add orange juice and spreadover cake. Cut into squares.

    Citrus fruit ring

    (Makes 1 cake)

    125 g butter or margarine

    250 ml sugar (200 g)

    2 extra large eggs

    500 ml Snowflake cake flour (280 g)

    5 ml baking powder

    250 ml fruit cake mix (150 g)

    10 ml grated orange rind

    5 ml bicarbonate of soda

    250 ml sour milk

    Syrup

    125 ml sugar (100 g)

    125 ml orange juice

    30 ml lemon juice

    5 ml grated orange rind

    1. Cream butter and sugar together. Add eggs and beat well until light and fluffy.

    2. Sift flour and baking powder and add to creamed mixture. Add cake mix andorange rind.

    3. Dissolve bicarbonate of soda in sour milk and add to mixture.

    4. Spoon into a greased 22 cm ring cake tin and bake in a preheated oven at 180 Cfor 45 - 50 minutes.

    5. For syrup: Mix ingredients together and boil for 2 minutes. Remove cake fromoven and spoon syrup over hot cake while in pan. Leave to cool slightly and turn out.

    Date & cherry ring cake

    (Makes 1 cake)

    125 g butter or margarine

    250 ml sugar (200 g)

    2 extra large eggs

    500 ml Snowflake cake flour (280 g)

    2 ml salt

    5 ml baking powder

    5 ml bicarbonate of soda

    100 g red glac cherries, quartered

    125 g pitted dates, chopped

    200 ml natural yoghurt or sour milk

    Syrup

    200 ml orange juice

    5 ml grated orange rind

    200 ml sugar (150 g)

    1. Cream butter and sugar together. Beat eggs into mixture one at a time until lightand creamy.

    2. Sift flour, salt, baking powder and bicarbonate of soda and add to egg mixture.Add fruit.

    3. Add the yoghurt, mix well and place in a greased ring cake tin or loaf tin. Bake ina preheated oven at 180 C for about 45 minutes.

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    4. For syrup: Cook all ingredients together for 5 minutes and pour over cake whilestill hot.

    Decadent honey carrot cake(Makes 1 large cake)

    3 extra large eggs

    250 ml light brown sugar (200 g)

    625 ml Snowflake cake flour (350g)

    10 ml bicarbonate of soda

    5 ml baking powder

    8 ml ground cinnamon

    2 ml salt

    2 ml ground nutmeg

    2 ml ground ginger

    80 ml honey

    200 ml cooking oil

    10 ml vanilla essence

    500 ml coarsely grated carrot

    440 g can crushed pineapple

    60 ml chopped pecan nuts

    Icing

    45 ml butter or margarine

    375 ml icing sugar (200 g)

    15 ml honey

    60 ml smooth cottage or cream cheese

    3 ml vanilla essence

    chopped pecan nuts for topping1. Beat eggs and sugar until light and fluffy. Sift dry ingredients together and add.

    2. In a separate bowl, whisk together honey, oil and essence. Add to flour mixtureand mix until well blended.

    3. Add carrots, pineapple and pecan nuts. Spoon into a 23 cm round loose-bottomedcake tin.

    4. Bake in a preheated oven at 180 C for about 45 minutes. Reduce temperature to160 C for further 40 minutes. Leave to cool slightly in tin before lifting out to coolcompletely.

    5. Icing: Beat butter and icing sugar together. Add remaining ingredients and mixuntil just smooth. Spread over cooled cake. Sprinkle nuts over.

    Eggless rich chocolate cake

    (Makes 1 large cake)

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    125 g butter

    15 ml vinegar

    500 ml water

    10 ml vanilla essence

    750 ml Snowflake self-raising flour (420 g)

    5 ml salt

    5 ml bicarbonate of soda80 ml cocoa powder

    500 ml sugar

    Chocolate icing

    60 g butter

    30 ml milk

    2 ml vanilla essence

    20 ml cocoa powder

    375 ml icing sugar

    1. Melt butter, remove from heat and add vinegar, water and essence.

    2. Sift dry ingredients together. Add to melted butter mixture and whisk slightly untilsmooth.

    3. Spoon cake mixture into a greased and lined 23 cm springform cake tin. Bake in a

    preheated oven at 180 C for 50 60 minutes. Leave in tin a few minutes beforeturning out on cooling rack.

    4. Icing: Heat butter and milk. Remove from heat and add essence, cocoa and icingsugar. Whisk until smooth and pour over cooled cake.

    Fruit crumble cake

    (Makes about 20 squares)

    100 g soft butter or margarine

    200 ml castor sugar (160 g)

    2 extra large eggs

    5 ml vanilla essence

    330 ml Snowflake cake flour (200 g)

    7 ml baking powder

    45 ml milk

    about 10 fresh apricots, stoned andhalved

    Crumble topping

    80 ml Snowflake cake flour (45 g)

    30 ml sugar

    30 g butter

    1. Cream the butter and sugar. Add the eggs, one at a time, and beat until light andfluffy. Add the essence.

    2. Sift the flour and baking powder and add, alternately with the milk and beat untilcombined. Spoon the batter into a greased and lined 20 x 24 cm cake tin. Arrangethe fruit over the top.

    3. Crumble: Mix the flour, sugar and butter in a bowl. Rub butter in until crumblyand sprinkle over the fruit.

    4. Bake in a preheated oven at 180 C for about 35 minutes or until cooked whentested. Cut into squares.

    Granadilla butter cake

    (Makes 1 cake)

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    125 g butter

    250 ml castor sugar (210 g)

    4 extra large eggs, separated

    500 ml Snowflake cake flour (280 g)

    10 ml baking powder

    1 ml salt

    5 ml vanilla essence

    120 ml milk

    80 ml water

    45 ml granadilla pulp

    5 ml cream of tartar

    smooth apricot jamGranadilla butter icing

    125 g butter

    375 ml icing sugar (200 g)

    45 ml granadilla pulp5 ml vanilla essence

    1. Preheat oven to 180C.

    2. Cream together the butter and sugar until light and fluffy.

    3. Beat in the egg yolks and mix well.

    4. Add in the sifted dry ingredients alternatively with theessence and the milk and water. Add granadilla pulp.

    5. Whisk the egg whites with the cream of tartar until stiff.Using a large metal spoon, fold the egg whites into the flourmixture.

    6. Pour batter into two 20 cm round greased and lined cake

    tins.7. Bake in preheated oven for 30 - 35 minutes. Leave for a fewminutes in tins before turning out onto a wire rack to continuecooling.

    8. For icing: Beat all the ingredients together until smooth andcreamy in consistency.

    9. Sandwich with half of icing and ice top of cake withremaining icing.

    Variation

    Omit granadilla pulp for plain butter icing.Kiwi fruit cheese cake

    (Makes 1 cake)

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    Sponge

    2 extra large eggs

    125 ml castor sugar (105 g)

    250 ml Snowflake cake flour (140 g)

    8 ml baking powder

    125 ml milk

    50 g butter or margarine

    3 ml vanilla essenceFilling

    20 ml gelatine

    80 ml water

    3 extra large eggs,separated

    250 ml sugar (200 g)

    30 ml milk

    500 g smooth cottage cheese

    5 ml vanilla essence

    250 ml fresh creamTopping

    3 kiwi fruit, peeled and sliced, or any otherfruit of choice

    1. For sponge: Beat eggs and sugar together until thick andcreamy.

    2. Sift flour and baking powder together and fold into egg andsugar mixture.

    3. Heat milk and butter. Do not boil. Stir milk mixture andessence into batter. Spoon into a greased 20 cm cake tin.

    4. Bake in a preheated oven at 180 C for 25-30 minutes. Turnout onto a wire rack.

    Divide sponge cake horizontally into two or three layers and setaside.

    5. For filling: Sponge gelatine in the water and dissolve overhot water.

    6. Place egg yolks, sugar and milk in a heavy-based saucepanand bring to the boil. Whisk constantly while bringing to theboil. Remove from heat; stir in gelatine.

    7. Add cottage cheese and essence, and fold in beaten eggwhites.

    8. Beat cream with remaining sugar and add to egg mixture,beating lightly until

    smooth.

    9. To assemble: Place one layer of cake in base of the 20 cmloose-bottomed cake tin. Spoon one third of filling over andrepeat with other sponges and filling. Leave to set inrefrigerator. Arrange fruit on top of cheesecake.

    Lemon semolina cake

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    (Makes 1 layer cake )

    125 ml Snowflake semolina (80 g)

    375 ml Snowflake self-raising flour (210g)

    5 ml baking powder

    1 ml salt

    160 ml castor sugar (110 g)

    4 extra large eggs

    80 ml cooking oil

    80 ml lemon juice

    3 ml lemon zestGlac icing

    500 ml icing sugar

    2 ml lemon essence

    3 ml lemon zest

    about 45 ml warm water1. Sift semolina, flour, baking powder and salt. Add sugar.

    2. Whisk together the eggs, oil and lemon juice. Add lemonzest. Add this mixture to the dry ingredients and mix until justcombined.

    3. Spoon into a greased 20 cm round or square cake tin. Bakein a preheated oven at 180 C for 2025 minutes.

    4. Glac icing: Sift icing sugar. Add essence, zest and enoughwarm water to form a spreadable icing. Pour or spoon overcake.

    Mocha roulade

    (Makes 1 cake)

    15 ml coffee granules

    30 ml water

    3 extra-large eggs

    125 ml castor sugar (105 g)

    125 ml Snowflake cake flour (70g)

    1 ml saltFilling

    250 g smooth cottage cheese

    125 ml cream

    10 ml castor sugar

    5 ml coffee powder

    1. Grease a Swiss roll pan, line base and sides with bakingpaper.

    2. Dissolve coffee in water.

    3. Beat eggs and sugar well until light and creamy. Adddissolved coffee.

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    4. Sift flour and salt and sift over egg mixture, then fold ingently into mixture. Spread mixture into pan. Bake in apreheated oven at 180 C for 12 - 15 minutes.

    5. Turn sponge out onto sugared cloth. Roll sponge from longside and leave to cool.

    6. Filling : Beat ingredients well together. Unroll sponge andspread filling over sponge. Re-roll sponge. Refrigerate beforeserving.

    Mocha spice cake

    (Makes 1 large cake)

    2 extra large eggs

    375 ml sugar

    10 ml instant coffee powder

    5 ml caramel essence

    500 ml Snowflake cake flour (280g)

    3 ml bicarbonate of soda

    7 ml baking powder

    2 ml salt

    5 ml ground cinnamon

    15 ml cocoa powder

    160 ml oil

    125 ml buttermilk

    125 ml water

    Filling and icing100 g butter ormargarine

    500 g icing sugar, sifted

    20 ml cocoa, sifted

    10 ml coffee powder

    little milk

    1. Beat the eggs and sugar well until light and fluffy. Add oil,buttermilk, water and essence. Dissolve coffee powder with alittle warm water, add and beat to a smooth batter.

    2. Sift dry ingredients together. Gently fold into egg mixture

    and beat lightly until mixed well.3. Pour mixture into two greased 20 cm cake tins. Bake in apreheated oven at 180 C for 25 30 minutes. Turn out onto acooling rack.

    4. Filling and icing: Beat butter and add icing sugar and cocoa.Mix coffee powder with a little warm water and add, with a littlemilk to a soft, spreadable mixture. Fill and ice two layers.

    Moist custard cake

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    (Makes 1 large cake)

    180 ml milk

    90 g butter or margarine

    3 extra large eggs

    250 ml sugar (200 g)

    375 ml Snowflake cake flour (210 g)

    15 ml baking powder

    1 ml saltCustard

    250 ml milk

    20 ml custard powder

    60 g butter or margarine

    125 ml castor sugar (105 g)

    1. Heat milk and butter. Leave aside to cool slightly.

    2. Beat eggs and sugar well until creamy. Sift dry ingredients

    and add to egg mixture. Add heated milk and butter to flourmixture. Turn out into two greased 20 cm tins and bake in apreheated oven at 180 C for about 25 minutes.

    3. Filling: Heat milk and thicken with custard powder. Boil a fewminutes and set aside to cool slightly. Beat butter and sugarwell. Gradually add custard and beat lightly until smooth.

    4. Fill and top cake layers with custard. Leave custard to setand keep cake in fridge.

    New York cheesecake(Makes 1 large cake)

    310 ml Snowflake cake flour (175 g)

    60 ml castor sugar (50 g)

    3 ml grated lemon rind

    125 g butter

    1 extra-large egg yolkFilling

    750 g cream cheese

    375 ml castor sugar (315 g)

    10 ml lemon rind3 ml vanilla essence

    45 ml Snowflake cake flour

    4 extra-large eggs

    2 extra-large egg yolks

    60 ml fresh cream

    1. Pastry: Sift flour and add sugar and rind. Rub butter in until

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    it resembles fine breadcrumbs. Add egg yolk and knead lightlyto mix well until it forms a ball.

    2. Cover pastry and leave to rest in fridge for about 30 minutes.Use halve of pastry, press into base of a greased 23 cm loos-bottom springformpan. Bake blind in a preheated oven at 190C for about 10 minutes. Leave to cool slightly.

    3. Roll out or press remaining pastry and place on sides. Chill infridge for about 10 minutes.

    4. Filling: Whisk cream cheese, sugar, rind, essence and cakeflour until smooth. Add eggs and yolks, one at a time and stirlightly in with cream.

    5. Pour into pastry base and bake in a preheated oven at 200C for about 15 minutes. Reduce heat to 140 C and bakefurther for about 60 minutes. Switch off oven and leave in foranother 15 minutes. Leave to cool off and garnish with freshfruit of choice.

    Orange blueberry cake

    (Makes 1 cake)

    125 g butter or margarine

    125 ml castor sugar (105 g)

    3 extra large eggs

    500 ml Snowflake self-raising flour (280g)

    125 ml yoghurt

    80 ml orange juice

    80 ml milk

    250 ml fresh or frozen blueberries (160 g)

    15 ml grated orange rindGlac icing

    250 ml icing sugar (130 g)

    45 ml orange juice

    5 ml grated orange rind

    1. Beat butter and sugar. Add eggs, one at a time, beating untillight and fluffy.

    2. Sift flour and add alternately with yoghurt, juice and milk toegg mixture. Add blueberries and rind; mix until just combined.Spoon into a greased 23 cm round loose-bottomed cake pan.

    3. Bake in preheated oven at 180 C for about 30 minutes.

    Reduce heat to 160 C for a further 30 minutes. Leave to standin pan for a few minutes before turning out to cool completely.

    4. Icing: Sift icing sugar and add juice and rind. Drizzle overcake and leave to set.

    Orange butter cake

    (Makes 1 cake)

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    250 g butter

    300 ml castor sugar (250 g)

    4 extra large eggs

    20 ml grated orange rind

    5 ml vanilla essence500 ml Snowflake self-raising flour (280g)

    2 ml salt

    about 150 ml milk

    1. Cream butter and sugar together well. Add eggs, one at atime, and beat well after each addition until light and fluffy.Add orange rind and essence.

    2. Sift flour and salt together and add, together with milk, toegg mixture.

    3. Spoon into a greased and lined 20 cm x 24 cm rectangulartin.

    4. Bake in a preheated oven at 180 C for 40 - 45 minutes.

    5. Leave in tin a while, then turn onto a wire rack to cool. Icewith Orange Icing. Cut

    into squares

    Orange poppy seed cake(Makes 1 cake)

    180 g butter or margarine

    250 ml sugar (200 g)

    3 extra large eggs

    80 ml poppy seeds

    500 ml Snowflake self-raising flour (280g)

    2 ml salt

    80 ml milk

    125 ml fresh orange juice

    15 ml finely grated orange rindSauce

    125 ml sugar (100 g)

    60 ml water

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    10 ml grated orange rind

    30 ml butter

    125 ml orange juice

    1. Beat butter and sugar well. Add eggs, one at a time beatingwell after each addition. Add poppy seeds.

    2. Sift flour and salt. Add to egg mixture, alternately with milk,orange juice and orange rind.

    3. Spoon mixture into a greased 23 cm ring tin. Bake in apreheated oven at 180 C for about 40 minutes.

    4. Sauce: Mix all ingredients together in a heavy-basedsaucepan. Boil for a few minutes. Leave cake in the tin for afew minutes to cool off before turning out onto a wire rack.Pour syrup over cake

    Orange yoghurt cake

    (Makes 20 squares)

    100 g butter or margarine10 ml grated orange rind

    200 ml castor sugar (160 g)

    2 extra large eggs

    80 ml orange juice

    375 ml Snowflake self-raising flour (210g)

    2 ml salt

    375 ml natural yoghurt

    1. Beat butter, rind and sugar together in a bowl until light and

    creamy. Beat in eggs one at a time. Stir in orange juice.

    2. Sift flour and salt and add to mixture alternately withyoghurt.

    3. Pour mixture into a lined and greased cake tin of about 18 x26 cm.

    4. Bake in a preheated oven at 160 C for 45 50 minutes.Leave in tin for a few minutes, then turn out to cool on a wirerack. Dust with icing sugar

    Pear crumble cake

    (Makes 1 large cake)

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    200 g butter or margarine

    180 ml light brown sugar (130 g)

    3 extra large eggs

    500 ml Snowflake self-raising flour (280g)

    5 ml bicarbonate of soda250 ml sour cream or buttermilk

    410 g can pears, drained and slicedTopping

    80 ml Snowflake cake flour (50 g)

    60 ml sugar (50 g)

    60 g butter or margarine, slightly melted

    80 ml desiccated coconut

    5 ml ground cinnamon

    1. Cream the butter and sugar together. Add the eggs, one at atime, beating well after each addition.

    2. Sift the flour and bicarbonate of soda together. Addalternately with the sour cream to the creamed mixture. Spoonhalf of the batter into a greased 23 cm springform tin. Layerwith the pears slices.

    3. Topping: Combine all the ingredients and sprinkle over thetop of the cake.

    4. Bake in a preheated oven at 180 C for about 45 minutes.Cool slightly in the tin and remove to serve on a plate. Dustwith icing sugar before serving.

    Pineapple yoghurt cake

    (Makes 1 loaf)

    100 g butter or margarine

    250 ml light brown sugar

    2 extra large eggs

    625 ml Snowflake self-raising flour (350g)

    5 ml bicarbonate of soda

    1 ml ground cinnamon

    1 ml salt

    250 ml granadilla yoghurt

    440 g can crushed pineappleIcing

    375 ml icing sugar (200 g)

    about 45 ml granadilla yoghurt

    1. Cream butter and brown sugar well. Add eggs, one at a timeand beat until light and fluffy.

    2. Sift flour, bicarbonate of soda, cinnamon and salt. Add toegg mixture, alternately with yoghurt.

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    3. Add pinepple and mix lightly together. Spoon in a greased 23cm breadpan and bake in a preheated oven at 180 C for 40minutes. Reduce oven to 160 C for a further 15 20 minutes.

    4. Icing: Sift icing sugar and add granadilla yoghurt. Spreadover cake and place in fridge to set slightly.

    Poppyseed delight(Makes about 24 squares)

    3 extra large eggs

    250 ml sugar (200 g)

    125 ml cooking oil or melted butter

    250 ml Snowflake self-raising flour (140g)

    175 ml plain yoghurt

    125 ml desiccated coconut (40 g)

    60 ml poppyseedsLemon icing

    30 ml soft butter

    375 ml icing sugar (200 g)

    5 ml grated lemon rind

    30 45 ml fresh lemon juice

    1. Beat eggs and sugar until light and fluffy.

    2. Add oil and beat well. Sift flour and add yoghurt, coconutand poppyseeds.

    3. Pour into a greased 20 cm x 24 cm cake tin or ovenproofdish. Bake in a preheated oven at 180 for 35 40 minutes.Leave to cool in container.

    4. For icing: Cream butter, icing sugar and rind together. Addenough juice to mixture to make it light and creamy, and of aspreadable consistency. Ice the top of the cake and cut intosquares.

    Pumpkin & pineapple cake(Makes 30 squares, depending on size)

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    125 ml cooking oil

    2 extra large eggs

    375 ml Snowflake cake flour (210 g)

    200 ml castor sugar (160 g)

    3 ml baking powder

    3 ml bicarbonate of soda

    375 ml grated raw pumpkin

    250 ml crushed pineapple, well-drained

    1. Beat oil and eggs until light and creamy. Sift all dryingredients and add to oil mixture.

    2. Add grated pumpkin and pineapple and mix well. Spoon ingreased square pan of about 24 cm.

    3. Bake in a preheated oven at 180 C for about 25 - 30minutes. Stand in tin before turning out to cool off. Cut intosquares.Variation

    Substitute pumpkin with butternut.

    Rich meringue cake

    (Makes 1 large cake)

    125 g butter or margarine

    125 ml sugar (100 g)

    3 extra large egg yolks

    375 ml Snowflake cake flour (210 g)

    10 ml baking powder

    160 ml milkTopping

    3 extra large egg whites

    125 ml sugar (100 g)

    125 ml desiccated coconut (40g)

    80 g red glac cherries

    1. Beat butter and sugar well. Add egg yolks and beat untillight and fluffy.

    2. Sift dry ingredients and add alternately with milk to buttermixture. Spoon into a 23 cm round loose-bottomed cake tin.

    3. Topping: Beat egg whites until foamy. Add sugar gradually,while beating until soft peak stage. Add coconut and cherriesand spoon onto dough.

    4. Bake in a preheated oven at 160 C for about 15 minutes.Reduce temperature to 150 C for a further 40 minutes. Leaveto cool slightly in tin before lifting out to cool further.

    Semolina Almond cake

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    (Makes 1 cake)

    125 g butter, chopped

    250 ml castor sugar (200 g)

    2 extra large eggs, beaten

    10 ml orange grated rind

    60 ml orange juice

    250 ml Snowflake self-raising flour (140g)

    160 ml Snowflake semolina (100 g)

    1 ml salt

    125 ml ground almonds

    125 ml milkCitrus icing

    45 ml soft butter or margarine

    250 ml icing sugar (130 g)

    3 ml grated orange rind20 ml fresh orange juice

    1. Cream the butter and sugar. Add eggs, one at a time untillight and creamy. Add orange rind and juice.

    2. Sift the flour, semolina and salt. Add ground almonds. Adddry ingredients alternately with milk to egg mixture.

    3. Spoon the mixture into a greased 23 cm loaf tin. Bake in apreheated oven at 180 C for about 40 minutes. Leave the cakein the tin for about 5 minutes before turning onto a wire rack tocool.

    4. Icing: Cream the butter and add sifted icing sugar. Addorange rind and juice and mix to a spreadable consistency.Spoon over cake

    Sour cream lemon cake

    (Makes 1 cake)

    200 g soft butter or margarine

    160 ml sugar (125 g)

    4 extra large eggs

    15 ml finely grated lemon rind

    5 ml lemon essence

    500 ml Snowflake cake flour (280 g)

    10 ml baking powder250 ml sour cream

    80 ml milkGlaze

    80 ml fresh lemon juice

    60 ml sugar

    30 ml water

    1. Cream the butter and sugar.

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    2. Add the eggs, one at a time with lemon rind and lemonessence. Beat until light and fluffy.

    3. Sift flour and baking powder and add, alternately with thesour cream and milk, to the mixture. Mix gently until smoothand pour into a well-greased 23 cm round springform tin.

    4. Bake in a preheated oven at 160 C for 45 - 50 minutes.5. Glaze: Boil juice, sugar and water until dissolved. Removecake from oven and pour glaze over cake while still hot. Leavecake for a few more minutes in tin before turning out onto awire rack to cool further.

    Spicy German apple cake

    (Makes 1 large cake)

    250 g butter or margarine

    375 ml castor sugar (315 g)

    3 extra-large eggs

    5 ml vanilla essence

    625 ml Snowflake cake flour (350 g)

    10 ml baking powder

    250 ml milk

    125 ml sultanas or raisinsTopping

    2 3 Granny Smith apples, peeled andsliced

    30 ml butter, melted

    60 ml castor sugar (52 g)

    5 ml ground cinnamon

    3 ml ground nutmeg125 ml icing sugar (65 g)

    about 15 ml hot water

    1. Cream butter and sugar very well together. Add eggs, one ata time, beating well after each addition. Add essence.

    2. Sift the flour and baking powder together. Add to creamedmixture, alternately with milk. Fold in the sultanas. Spoon outinto a well-greased 23 cm deep springform cake pan.

    3. Topping: Arrange the sliced apples, on top of the cakemixture and brush with melted butter.

    4. Mix the castor sugar, cinnamon and nutmeg together and

    sprinkle over the apples. Bake in a preheated oven at 180 Cfor about 1 hours.

    5. Leave cake to cool slightly, turn out and cool further. Sift theicing sugar and add the hot water to make a smoothconsistency. Ice with glac icing and serve.