INGREDIENTS 3 cups flour 3 tsp baking powder 1 tsp bicarbonate of soda 1/2 tsp salt 200g butter softened 21/2 cups castor sugar 3 large eggs 1 cup buttermilk 1 tbsp grated lemon zest 4 tbsp lemon juice 1 tsp lemon essence (optional)
SYRUP 1/3 cup water 1/3 cup castor sugar 2 tbsp lemon juice
GLAZE 1 cup icing sugar 1 tbsp lemon essence 1 tbsp water 1 tbsp melted butter
Glazed lemon slices for decoration (optional)
METHOD Preheat oven to 180 degrees Spray a bundt pan with cooking spay and dust with flour In a mixing bowl mix sift together flour, baking and salt In a separate bowl cream together butter and sugar until light and fluffy Beat in eggs one at a time In a small jug mix together buttermilk, lemon zest , lemon essence and lemon juice Mix together the flour mixture with the butter, sugar and egg mixture until combined to form a batter Add in the the buttermilk mixture and mix until incorporated Spoon the batter into a prepared bundt pan Bake for 1 hour or until a skewer or cake tester comes out clean Once cake is baked remove from oven and cool for 10 minutes Make the syrup by combining all ingredients the syrup ingredients in a pot and bring to a boil Boil for 5 minutes or until sugar has dissolved Poke the cake using a cake tester and pour the syrup over the cake Let the syrup soak in Remove cake from pan and cool on a cooling rack for an hour Make the glaze by combining all the glaze ingredients and mix until smooth Spoon the glaze over the cake and decorate with glazed lemons
2 cups flour half cup oil half cup sugar 2 eggs 2 tablespoon cocoa powder 1cup water pinch of salt and vanilla essence
Method. Mix all dry ingredients then add eggs, oil , water and half cup milk then mix.I didnt use electric mixer But hands only for beating .Then bake. Upto now i wont believe it its so soft and light as well as tastier more than we buy in shops.
Ingredients 125 g butter 200 ml sugar 3 extra large eggs 500 ml cake flour 3 tsp baking powder 200 ml orange or lemon juice 60 ml poppy seeds Topping: 2 tsp lemon or orange rind 1/2 cup icing sugar 1/2 cup cream cheese
Method Beat the butter and sugar well, add the eggs one at a time Add the flour and baking powder, then the orange juice and poppy seeds Spoon into a greased muffin pan Or any pan of your choice. Bake at 160 degrees C for approximately 20 to 25 minutes Optional: make a topping with 2 teaspoons of lemon/orange rind, half a cup of icing sugar and half a cup of cream cheese.beat well until combined.
Carrot Cake Ingredients2 cups all-purpose flour2 teaspoons baking powder1 1/2 teaspoons baking soda1 1/2 teaspoons salt2 teaspoons ground cinnamon1/2 teaspoon ground nutmeg1 cup granulated sugar1 cup brown sugar1 1/2 cup vegetable or canola oil4 large eggs2 cups carrots (4-5 medium carrots), peeled8 ounces crushed pineapple, lightly drained3 1/2 ounces coconut flakes
Cream Cheese Frosting Ingredients8 ounces cream cheese, softened but still cool4 ounces (1 stick) butter, softened but still cool1 teaspoon vanilla16 ounces confectioners’ sugar
Directions :Adjust oven rack to middle position; heat oven to 350°F. Grease 13 by 9-inch baking pan with vegetable oil. Line bottom of pan with parchment and oil.In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.Shred carrots using small holes of box grater; set aside. In bowl of standing mixer fitted with paddle attachment (or in large bowl and using hand-held mixer), beat eggs, granulated and brown sugars on medium-high until thoroughly combined, about 45 seconds. Reduce speed to low; with mixer running, add oil in slow, steady stream. Increase speed to high and mix until mixture is light in color and well emulsified, about 45 to 60 seconds longer.On low speed, add the dry ingredients until just combined. By hand stir in the carrots, pineapple and coconut until well combined. Pour into cake pan and bake until toothpick or skewer inserted into center of cake comes out clean, 35 to 40 minutes. On a wire rack, cool cake to room temperature in pan, about 1-2 hours.Mix cream cheese, butter, and vanilla at medium high speed in clean bowl of standing mixer fitted with whisk attachment ( or in large bowl using handheld mixer) until well combined, about 30 seconds, scraping down bowl with rubber spatula as needed. Add confectioners’ sugar and mix until very fluffy, about 1 minute.Run paring knife around edge of cake to loosen from pan. Invert cake onto wire rack, peel off parchment, then invert again onto serving platter. Using icing spatula, spread frosting evenly over surface of cake. Cut into squares and serve.Makes one 13 by 9-inch cake.
In a large mixing bowl, cream the butter until fluffy. Mix in the sugars and continue creaming. Scrape the bowl and add the eggs and vanilla. Beat for 1-2 minutes. On low speed slowly mix in the flour and baking powder. Spread half of the batter in the bottom of a greased 9×13 pan. Sprinkle the cinnamon/sugar mixture over the batter. Take a small spoon and drop the remaining batter evenly over the cinnamon sugar. Bake at 350 for 25 minutes. Cool completely. Whisk together the powdered sugar, milk and vanilla for the glaze. Drizzle over the bars.
Method: 1. Preheat oven to 180ºC. Grease and line two 20cm cake tins with wax paper. 2. Sift dry ingredients together. Separate eggs and beat together egg yolks, oil and vanilla essence. Add to dry ingredients with boiling water. Mix well. 3. Beat egg whites until stiff with an electric beater and fold into mixture. 4. Pour batter into prepared tins and bake for 25 – 30 minutes. 5. Once cool, carefully cut each cake horizontally through the centre using string or nylon line 6. Optional: Drizzle each layer with a little black forest filling to moisten. 7. Whip cream until stiff. Drain liquid from cherries. 7. Spread each cake layer with whipped cream and black forest cherry filling 8. Finally top with the remaining cream, cherries and decorate with dark chocolate shavings.
Red velvet sponge recipe 125ml margarine 1 and half cups of sugar 2 eggs 1TBS Coacoa 2TBS viniger 1 and 1/2 tsp baicarbonate of soda 1/2 tsp baking powder 1 cup buttermilk 2 and half cups flour 4tsp red food coloring Vanilla essence
Method Cream butter and sugar until they are pale, add 1 egg at a time beat well add vanilla essence, then make a paste of cocoa, food coloring and viniger and add it to the margarine batter and then add flour, bicab, and baking powder and alternatively add buttermilk then lastly bake at 180 degrees for 35minutes and let it cool
Method cheese cake 1 cream cheese tub 1 tin condensed milk 1/4 cup lemon juice 1tsp vanilla essence
Method Beat cream cheese until it is smooth, then add condensed milk and lemon juice and vanilla essence mix it well until it become a biy thick then cut ur red velvet sponge in ur desirable size and grease ur dish or the pan u will be using and pour ur cheese mixture and the n grate ur cake and put on top of ur cheesecake refrigirate for 6hours.
Marble cake recipe 1cup stork to bake margarine 1 and 1/2 cups castor sugar 1 cup milk 4 eggs 1/4 cup oil 3 and 1/4 cups flour 1/4 cup cocoa powder 1/4tsp salt 4 tsp baking powder Vanilla essence
Method Cream sugar and margarine until it’s creamy, add eggs one at a time add 1 tsp vanilla essence add oil, add milk and mix well, then add flour, baking powder and salt and mix well.
Then pour 3/4 mixture of your dough in ur prepared pans leaving the small amount of dough then on that remaining dough add 1/4 cup of cocoa mix it well then for sing a knife make swirls then bake at 180degrees for 30minutes.
Swiss roll recipe 4 eggs seperated 3/4 cup sugar 1tsp baking powder 3/4cup flour Jam Fresh cream Icing sugar (for dusting) Pinch of salt
Method Cream egg yolks and sugar until they are creamy, add vanilla essence, then add flour and baking powder and mix well, then beat egg whites until they are stiff and then mix with the flour mixture using a spoon and then bake for 15minutes, then on a damp cloth pour castor sugar then put ur sponge upside down removing it from the baking paper, when it is cool spread jam and whipped cream using both hands roll it over closing it and powder with icing sugar.
Recipe 3 and 1/2 cups flour 1and half cups sugar 4eggs Tsp vanilla 250g stork to bake margarine 1/4 cocoa powder 60ml oil 3tsp baking powder 1cup milk 60ml hot water
Vanilla cream 125g butter 1 and 1/4 cup icing sugar 2TBS fresh cream 1tsp vanilla essence Pinch of salt (for taste)
Chocolate cream 125g butter 1/4 cup cocoa powder 2TBS fresh cream 1tsp vanilla essence Pinch of salt 1 and 1/4 icing sugar
Method(cake) Mix sugar and margarine mix until it is creamy then add eggs one at at a time then add vanilla essence add oil mix for about 3 minutes, add sifted flour and baking powder and. Alternatively add milk mix well then take 3/4 of ur mixture and put aside
Mix water and cocoa and mix with the remaining batter it must be thick, then put paper cups in your pan starting with chocolate mixture using a spoon pour INA small amount then pour in vanilla mixture and add chocolate mixture ending with vanilla make swirls using a knife to make a marble finish bake to 20minutes at 180degrees
Vanilla cream Beat margarine until it is creamy then add icing sugar and cream and vanilla essence and salt mix well if it is too runny add icing sugar if it is too thick add cream
Chocolate cream Use the vanilla method but add cocoa powder
When your cakes are cool use a piping bag pour in both ur cream side by side enjoy.