3 INGREDIENTS SPONGE CAKE
3 INGREDIENTS SPONGE CAKE
6 eggs, separated
1 cup self raising flour
1 cup caster sugar
METHOD:
Separate the 6 eggs
Beat egg whites – it must be almost stiff - mix egg yolks and sugar - add bit by bit to the egg whites
Mix in the flour - bit by bit - whisk very well
The secret for success of this recipe is: Mix until fluffy and light
Bake in oven at 350 F for 30 min
Add approximately 2 tablespoons of cocoa powder for chocolate cake or coffee granules for coffee cake or 1 tsp of vanilla)
Bron: The Gardening Cook
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
3 INGREDIENTS SPONGE CAKE
6 eggs, separated
1 cup self raising flour
1 cup caster sugar
METHOD:
Separate the 6 eggs
Beat egg whites – it must be almost stiff - mix egg yolks and sugar - add bit by bit to the egg whites
Mix in the flour - bit by bit - whisk very well
The secret for success of this recipe is: Mix until fluffy and light
Bake in oven at 350 F for 30 min
Add approximately 2 tablespoons of cocoa powder for chocolate cake or coffee granules for coffee cake or 1 tsp of vanilla)
Bron: The Gardening Cook
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
ALI'S EGGLESS CHOCOLATE PAN CAKE
ALI'S EGGLESS CHOCOLATE PAN CAKE
BAKING TIME: 20 min
750 ml cake flour
500 ml sugar
80 ml Cocoa
20 ml baking powder
5 ml bi-carb
Pinch of salt
☆☆SIEVE ABOVE INGREDIENTS TOGETHER ☆☆
IN A JUG, ADD...
500 ml boiling water
10 ml vanilla essence
250 ml oil
50 ml white vinegar ( though I have been desperate and have used brown vinegar)
METHOD:
Grease oven pan or glass dish.
Mix hot liquid with dry ingredients, mix just till well blended...
Spread mixture evenly in dish and bake for 20 min 1st degree oven .
Cool down.... Spread your favourite topping... chocolate icing... Nutella ... caramel (as I have).. or if you like a not too sweet option... dust icing sugar over.
Bron: Ali Rossouw
Plasing & Foto: Ali Rossouw / WATERTAND RESEPTE VIR OUD EN JONK
ALI'S EGGLESS CHOCOLATE PAN CAKE
BAKING TIME: 20 min
750 ml cake flour
500 ml sugar
80 ml Cocoa
20 ml baking powder
5 ml bi-carb
Pinch of salt
☆☆SIEVE ABOVE INGREDIENTS TOGETHER ☆☆
IN A JUG, ADD...
500 ml boiling water
10 ml vanilla essence
250 ml oil
50 ml white vinegar ( though I have been desperate and have used brown vinegar)
METHOD:
Grease oven pan or glass dish.
Mix hot liquid with dry ingredients, mix just till well blended...
Spread mixture evenly in dish and bake for 20 min 1st degree oven .
Cool down.... Spread your favourite topping... chocolate icing... Nutella ... caramel (as I have).. or if you like a not too sweet option... dust icing sugar over.
Bron: Ali Rossouw
Plasing & Foto: Ali Rossouw / WATERTAND RESEPTE VIR OUD EN JONK
ANDES MINT CHOCOLATE CAKE
ANDES MINT CHOCOLATE CAKE
1 cup boiling water
2 cups sugar
1 ¾ cups flour
¾ cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk (OR 1 c. Milk mixed with 1 T.
Vinegar)
1/2 cup oil
1 teaspoon vanilla
1 cup chopped
Andes Mints (After Eight Dinner Mints )
Heat oven to 350°F (180°C)
Line the bottom of three 8 inch cake pans with wax paper and spray the sides of the pan with cooking spray.
Bring some water to a boil and keep it simmering while you mix the other ingredients.
In a large mixing bowl combine the sugar, flour, cocoa, baking soda, baking powder and salt.
Add the eggs, buttermilk, oil and vanilla.
Beat with mixer until combined.
Add 1 cup of the boiling water and carefully stir until it is mixed in. Beat for 1 1/2 minutes with mixer.
Shake the chopped Andes Mints in a ziploc bag with a tablespoon of flour, until they are lightly coated.
Fold the mints into the batter and pour into prepared pans.
Bake for 20-23 minutes (until toothpick inserted in center comes out clean).
MINT BUTTERCREAM FROSTING
2 sticks (1 cup)
unsalted butter, room temperature (1 Stick = 125gr)
6 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon peppermint extract
Green food coloring
1/2 cup milk (may use less)
Mix butter, sugar, vanilla, peppermint and food coloring on low speed in large mixing bowl.
Gradually add milk until you reach the desired consistency. Keep covered.
Decorating Tip: I used a cake decorating comb to make the ridges on the sides of the cake.
GANACHE
1 cup semi-sweet
chocolate chips
1 cup heavy cream
1 teaspoon vanilla extract
Place the chocolate chips in a metal bowl. Heat cream over medium heat.
Watch it closely and immediately remove from heat when it starts to boil.
Pour over chocolate chips. Let stand for 1 or 2 minutes.
Then slowly stir the mixture until all the chips have completely melted. Stir in the vanilla.
Allow the ganache to cool and slightly thicken before you use it.
Let it sit at room temperature for a couple hours, or put in the refrigerator if you want to speed things up.
Start pouring the ganache over the center of your cake, and slowly move outward in circles.
You can actually cut this recipe in half and still have enough to cover the cake.
But you will love having leftovers to pour over ice cream, drizzle over cupcakes...so many possibilities!
Cover and store refrigerated for up to 2 weeks.
Bron: Slice Of Life
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
1 cup boiling water
2 cups sugar
1 ¾ cups flour
¾ cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk (OR 1 c. Milk mixed with 1 T.
Vinegar)
1/2 cup oil
1 teaspoon vanilla
1 cup chopped
Andes Mints (After Eight Dinner Mints )
Heat oven to 350°F (180°C)
Line the bottom of three 8 inch cake pans with wax paper and spray the sides of the pan with cooking spray.
Bring some water to a boil and keep it simmering while you mix the other ingredients.
In a large mixing bowl combine the sugar, flour, cocoa, baking soda, baking powder and salt.
Add the eggs, buttermilk, oil and vanilla.
Beat with mixer until combined.
Add 1 cup of the boiling water and carefully stir until it is mixed in. Beat for 1 1/2 minutes with mixer.
Shake the chopped Andes Mints in a ziploc bag with a tablespoon of flour, until they are lightly coated.
Fold the mints into the batter and pour into prepared pans.
Bake for 20-23 minutes (until toothpick inserted in center comes out clean).
MINT BUTTERCREAM FROSTING
2 sticks (1 cup)
unsalted butter, room temperature (1 Stick = 125gr)
6 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon peppermint extract
Green food coloring
1/2 cup milk (may use less)
Mix butter, sugar, vanilla, peppermint and food coloring on low speed in large mixing bowl.
Gradually add milk until you reach the desired consistency. Keep covered.
Decorating Tip: I used a cake decorating comb to make the ridges on the sides of the cake.
GANACHE
1 cup semi-sweet
chocolate chips
1 cup heavy cream
1 teaspoon vanilla extract
Place the chocolate chips in a metal bowl. Heat cream over medium heat.
Watch it closely and immediately remove from heat when it starts to boil.
Pour over chocolate chips. Let stand for 1 or 2 minutes.
Then slowly stir the mixture until all the chips have completely melted. Stir in the vanilla.
Allow the ganache to cool and slightly thicken before you use it.
Let it sit at room temperature for a couple hours, or put in the refrigerator if you want to speed things up.
Start pouring the ganache over the center of your cake, and slowly move outward in circles.
You can actually cut this recipe in half and still have enough to cover the cake.
But you will love having leftovers to pour over ice cream, drizzle over cupcakes...so many possibilities!
Cover and store refrigerated for up to 2 weeks.
Bron: Slice Of Life
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
APPLE SAUCE SPICE CAKE
APPLE SAUCE SPICE CAKE
SIFT TOGETHER:
2 cups flour
1 ½ cups sugar
2 ½ tsp baking powder
1 tsp salt
1 tsp cinnamon
½ tsp nutmeg
¼ tsp cloves, optional
ADD:
½ cup canola oil
1 tsp vanilla
2/3 cup apple sauce
1 cup grated or finely chopped apples, peeled and cored
Beat for 2 minutes then Add:
1/3 cup milk
2 eggs
Then beat for 2 minutes.
Bake at 350° F (180°C) for 30 to 35 minutes for layers or 40 to 45 minutes for oblong baking dish.
Frost with Penuche Icing (see below) and serve.
PENUCHE ICING:
Melt ½ cup butter in saucepan and add 1 cup brown sugar, packed to a boil over low heat for 2 minutes, stir constantly.
Stir in ¼ cup milk, bring to boil, stir constantly. Remove from heat cook to lukewarm.
Gradually add 1 ¾ cup powdered sugar. Beat until thick enough to spread.
Variation: add raisins.
Bron: Granny's Favorite Cookbooks
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
SIFT TOGETHER:
2 cups flour
1 ½ cups sugar
2 ½ tsp baking powder
1 tsp salt
1 tsp cinnamon
½ tsp nutmeg
¼ tsp cloves, optional
ADD:
½ cup canola oil
1 tsp vanilla
2/3 cup apple sauce
1 cup grated or finely chopped apples, peeled and cored
Beat for 2 minutes then Add:
1/3 cup milk
2 eggs
Then beat for 2 minutes.
Bake at 350° F (180°C) for 30 to 35 minutes for layers or 40 to 45 minutes for oblong baking dish.
Frost with Penuche Icing (see below) and serve.
PENUCHE ICING:
Melt ½ cup butter in saucepan and add 1 cup brown sugar, packed to a boil over low heat for 2 minutes, stir constantly.
Stir in ¼ cup milk, bring to boil, stir constantly. Remove from heat cook to lukewarm.
Gradually add 1 ¾ cup powdered sugar. Beat until thick enough to spread.
Variation: add raisins.
Bron: Granny's Favorite Cookbooks
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BANANA BREAD WITH PECANS & CREAM CHEESE
BANANA BREAD WITH PECANS & CREAM CHEESE
INGREDIENTS:
FOR THE BANANA BREAD:
2 cups cake flour
2 tsp baking powder
½ tsp salt
4 overripe bananas, mashed
2 eggs
1 cup brown sugar
½ cup oil
3 Tbsp milk
1 tsp vanilla essence
100 g pecans
FOR THE CREAM CHEESE FROSTING:
250 g cream cheese
1 Tbsp lemon juice
1 tsp vanilla essence
1/3 cup icing sugar
Extra pecans, chopped, for topping
METHOD:
Preheat oven to 180°C. Grease a loaf pan or use a silicone loaf pan and set aside.
Sift the dry ingredients together.
In a separate bowl, using an electric mixer, beat the bananas, egg, sugar and oil until light and fluffy.
Add to the dry ingredients and mix together.
Add the milk, vanilla and pecans and fold to combine.
Pour into a loaf pan and bake for about 45 minutes or until a skewer inserted into the centre comes out clean. Set aside for 5 minutes before turning out onto a wire rack to cool completely
Bron: Radio Vryheid
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BANANA BREAD WITH PECANS & CREAM CHEESE
INGREDIENTS:
FOR THE BANANA BREAD:
2 cups cake flour
2 tsp baking powder
½ tsp salt
4 overripe bananas, mashed
2 eggs
1 cup brown sugar
½ cup oil
3 Tbsp milk
1 tsp vanilla essence
100 g pecans
FOR THE CREAM CHEESE FROSTING:
250 g cream cheese
1 Tbsp lemon juice
1 tsp vanilla essence
1/3 cup icing sugar
Extra pecans, chopped, for topping
METHOD:
Preheat oven to 180°C. Grease a loaf pan or use a silicone loaf pan and set aside.
Sift the dry ingredients together.
In a separate bowl, using an electric mixer, beat the bananas, egg, sugar and oil until light and fluffy.
Add to the dry ingredients and mix together.
Add the milk, vanilla and pecans and fold to combine.
Pour into a loaf pan and bake for about 45 minutes or until a skewer inserted into the centre comes out clean. Set aside for 5 minutes before turning out onto a wire rack to cool completely
Bron: Radio Vryheid
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BANANA BREAD CAKE WITH PEANUT BUTTER FROSTING
BANANA BREAD CAKE WITH PEANUT BUTTER FROSTING
Servings: ± 12 slices
INGREDIENTS:
3 cup cake flour
2 tsp bicarb of soda
2 tsp baking powder
1 cup castor sugar
1 cup oil
1 cup milk
3 eggs
½ tsp vanilla extract
2 ripe bananas (mashed)
FOR PEANUT BUTTER FROSTING:
1.5 cup crunchy/smooth peanut butter
1.5 cup icing sugar
¾ cup butter
½ tsp vanilla extract
METHOD:
Combine dry ingredients and in a separate bowl, combine wet ingredients, except for banana mash.
Combine wet and dry and using a hand mixer, combine well.
Stir in the banana mash and half fill 2 prepared round cake pans and bake at 165°C for 50 minutes or until a cake skewer comes out clean.
Leave to cool completely.
METHOD FOR FROSTING:
Sift icing sugar and combine with butter till a smooth, creamy consistency. Add peanut butter and vanilla extract and mix well.
Spread frosting on one of the halves and place the other half on top. Spread the remaining frosting on top of the cake and drizzle with melted chocolate or top with chocolate chips.
Bron: Food 24
Plasing: Rista Greyvenstein / WATERTAND RESEPTE VIR OUD EN JONK
Servings: ± 12 slices
INGREDIENTS:
3 cup cake flour
2 tsp bicarb of soda
2 tsp baking powder
1 cup castor sugar
1 cup oil
1 cup milk
3 eggs
½ tsp vanilla extract
2 ripe bananas (mashed)
FOR PEANUT BUTTER FROSTING:
1.5 cup crunchy/smooth peanut butter
1.5 cup icing sugar
¾ cup butter
½ tsp vanilla extract
METHOD:
Combine dry ingredients and in a separate bowl, combine wet ingredients, except for banana mash.
Combine wet and dry and using a hand mixer, combine well.
Stir in the banana mash and half fill 2 prepared round cake pans and bake at 165°C for 50 minutes or until a cake skewer comes out clean.
Leave to cool completely.
METHOD FOR FROSTING:
Sift icing sugar and combine with butter till a smooth, creamy consistency. Add peanut butter and vanilla extract and mix well.
Spread frosting on one of the halves and place the other half on top. Spread the remaining frosting on top of the cake and drizzle with melted chocolate or top with chocolate chips.
Bron: Food 24
Plasing: Rista Greyvenstein / WATERTAND RESEPTE VIR OUD EN JONK
BANANA CAKE WITH CREAM CHEESE FROSTING
BANANA CAKE WITH CREAM CHEESE FROSTING
FOR THE CAKE:
2 cups Cake Flour
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, at room temperature
2 tablespoons canola oil
3/4 cup granulated sugar
2 large eggs, at room temperature
1 large egg white, at room temperature
1 teaspoon vanilla extract
4 large ripe bananas
1/4 cup milk
FOR THE FROSTING:
125 ml cream cheese, at room temperature
1/2 teaspoon vanilla extract
1 & 1/2 cups confectioners’ sugar
2 tablespoons chopped toasted nuts (optional)
INSTRUCTIONS:
TO MAKE THE CAKE:
Preheat oven to190°C. Spray an 8-inch square pan with cooking spray.
Whisk together flour, baking powder, and salt. Set aside.
Using an electric mixer, beat butter, oil, and sugar. Beat in eggs and egg white, 1 at a time, mixing well after each addition. Mix in vanilla.
In a separate bowl, mash bananas with milk. Set aside.
Gradually mix half of dry ingredients into butter mixture. Mix in bananas. Mix in remaining dry ingredients. Pour cake batter into prepared baking pan.
Bake 40-45 minutes, or until a toothpick inserted into center of cake comes out clean. Cool cake in pan on wire rack.
TO MAKE THE FROSTING:
Using an electric mixer on medium speed, beat cream cheese and vanilla. Reduce speed and gradually add confectioners’ sugar.
Spread frosting on cake. Sprinkle with nuts.
Bron: Bake or Break
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BANANA CAKE WITH CREAM CHEESE FROSTING
FOR THE CAKE:
2 cups Cake Flour
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, at room temperature
2 tablespoons canola oil
3/4 cup granulated sugar
2 large eggs, at room temperature
1 large egg white, at room temperature
1 teaspoon vanilla extract
4 large ripe bananas
1/4 cup milk
FOR THE FROSTING:
125 ml cream cheese, at room temperature
1/2 teaspoon vanilla extract
1 & 1/2 cups confectioners’ sugar
2 tablespoons chopped toasted nuts (optional)
INSTRUCTIONS:
TO MAKE THE CAKE:
Preheat oven to190°C. Spray an 8-inch square pan with cooking spray.
Whisk together flour, baking powder, and salt. Set aside.
Using an electric mixer, beat butter, oil, and sugar. Beat in eggs and egg white, 1 at a time, mixing well after each addition. Mix in vanilla.
In a separate bowl, mash bananas with milk. Set aside.
Gradually mix half of dry ingredients into butter mixture. Mix in bananas. Mix in remaining dry ingredients. Pour cake batter into prepared baking pan.
Bake 40-45 minutes, or until a toothpick inserted into center of cake comes out clean. Cool cake in pan on wire rack.
TO MAKE THE FROSTING:
Using an electric mixer on medium speed, beat cream cheese and vanilla. Reduce speed and gradually add confectioners’ sugar.
Spread frosting on cake. Sprinkle with nuts.
Bron: Bake or Break
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BANANA CAKE WITH ORANGE MAPLE SAUCE
BANANA CAKE WITH ORANGE MAPLE SAUCE
Turn out the best-ever banana cake with fresh bananas and a few pantry staples.
INGREDIENTS:
Melted butter, to grease
125g butter, at room temperature, chopped
100g (1/2 cup) caster sugar
2 tsp vanilla essence
2 eggs
350g mashed banana
265g (1 3/4 cups) self-raising flour, sifted
1 tsp bicarbonate of soda
80ml (1/3 cup) milk
Double cream, to serve
ORANGE MAPLE SAUCE:
50g butter
125ml (1/2 cup) maple syrup
2 tbs fresh orange juice
METHOD:
Preheat oven to 180°C. Brush a deep 22cm (top measurement) fluted ring pan with melted butter.
Use an electric beater to beat butter, sugar and vanilla in a medium bowl for 5 minutes or until pale and creamy.
Add the eggs, 1 at a time, beating well after each addition. Transfer mixture to a large bowl. Add banana. Use a large metal spoon to fold in half the flour and half the bicarbonate of soda. Fold in half the milk. Repeat with remaining flour, bicarbonate of soda and milk. Stir until just smooth.
Spoon the mixture into the prepared pan and smooth the surface. Bake for 30 minutes or until a skewer inserted in the centre comes out clean. Set aside in the pan for 10 minutes to cool. Turn onto a wire rack over a baking tray and set aside to cool.
Meanwhile, to make the orange maple sauce, stir the butter, maple syrup and orange juice in a small saucepan over medium heat until the butter melts. Increase heat to high and bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally, for 3 minutes. Set aside for 5 minutes to cool slightly.
Pour the sauce over the cake. Serve with cream.
Bron: Australian Good Taste - March 2010 , Page 96 / Kerrie Ray
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
Turn out the best-ever banana cake with fresh bananas and a few pantry staples.
INGREDIENTS:
Melted butter, to grease
125g butter, at room temperature, chopped
100g (1/2 cup) caster sugar
2 tsp vanilla essence
2 eggs
350g mashed banana
265g (1 3/4 cups) self-raising flour, sifted
1 tsp bicarbonate of soda
80ml (1/3 cup) milk
Double cream, to serve
ORANGE MAPLE SAUCE:
50g butter
125ml (1/2 cup) maple syrup
2 tbs fresh orange juice
METHOD:
Preheat oven to 180°C. Brush a deep 22cm (top measurement) fluted ring pan with melted butter.
Use an electric beater to beat butter, sugar and vanilla in a medium bowl for 5 minutes or until pale and creamy.
Add the eggs, 1 at a time, beating well after each addition. Transfer mixture to a large bowl. Add banana. Use a large metal spoon to fold in half the flour and half the bicarbonate of soda. Fold in half the milk. Repeat with remaining flour, bicarbonate of soda and milk. Stir until just smooth.
Spoon the mixture into the prepared pan and smooth the surface. Bake for 30 minutes or until a skewer inserted in the centre comes out clean. Set aside in the pan for 10 minutes to cool. Turn onto a wire rack over a baking tray and set aside to cool.
Meanwhile, to make the orange maple sauce, stir the butter, maple syrup and orange juice in a small saucepan over medium heat until the butter melts. Increase heat to high and bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally, for 3 minutes. Set aside for 5 minutes to cool slightly.
Pour the sauce over the cake. Serve with cream.
Bron: Australian Good Taste - March 2010 , Page 96 / Kerrie Ray
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
BANANA CAKE WITH MOCHA FROSTING AND SALTED CANDIED PEANUTS
BANANA CAKE WITH MOCHA FROSTING AND SALTED CANDIED PEANUTS
Hierdie koek is baie lekker regte Jana koekie. Ek het Cashews gebruik
Makes one 9-inch cake, 12 to 16 servings
BANANA CAKE :
2 ½ cups (350 g) all-purpose flour
1 ½ teaspoons ground cinnamon
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces/230 g) unsalted butter, room temperature
1 1/2 cups (300 g) sugar
1 teaspoon pure vanilla extract
1 tablespoon instant espresso or coffee powder
2 large eggs, room temperature
6 tablespoons (90 ml) buttermilk, yogurt, or sour cream (regular or low fat), room temperature
2 cups (500 ml) banana puree (3 to 4 large bananas)
1 1/4 cups (125 g) pecans or walnuts, toasted and coarsely chopped
METHOD:
Preheat oven to 350° F (175° C). Butter the bottom and sides of two 9-inch (23-cm) round cake pans and line the bottoms with circles of parchment paper.
Using a fine-mesh sieve, sift the flour, cinnamon, baking powder, baking soda and salt into a medium-sized bowl. Using a large whisk, whisk to combine.
In a stand mixer with with the paddle attachment on medium speed, beat together the butter and sugar until light and fluffy, about 3 to 5 minutes. Add the vanilla extract and espresso powder (or coffee powder) and beat to just combine.
Add the eggs one-at-a-time, beating well until completely incorporated.
Mix in half of the flour mixture, followed by the sour cream (or buttermilk or yogurt) and banana puree.
Reduce speed to stir, stir in the remaining flour mixture, then stir in the pecans (or walnuts) just until combined. Do not over mix.
Divide the batter evenly among the 2 prepared baking pans. Bake until golden brown and a cake tester inserted in the centres of the cakes comes out clean, about 40 minutes. Remove from oven and place on a wire rack to cool completely.
Bron: Graces Sweet Life
MOCHA FROSTING:
10 ounces (280 g) bittersweet or semisweet chocolate, coarsely chopped
1/2 cup (125 ml) strong brewed coffee or espresso (if serving the cake to children, you can replace the coffee with water or decaffeinated coffee)
10 tablespoons (5 ounces/140 g) unsalted butter, cut into pieces, room temperature
METHOD:
Combine the chocolate and coffee in a medium heatproof bowl set over a pan of simmering water, stirring occasionally until the chocolate is melted and the mixture is smooth.
Remove the bowl from the heat and whisk in the butter until combined; set aside to cool, stirring occasionally, until thickened and spreadable.
Bron: from David Lebovitz, Ready for Dessert
Plasing & Foto: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
BANANA CAKE WITH MOCHA FROSTING AND SALTED CANDIED PEANUTS
Hierdie koek is baie lekker regte Jana koekie. Ek het Cashews gebruik
Makes one 9-inch cake, 12 to 16 servings
BANANA CAKE :
2 ½ cups (350 g) all-purpose flour
1 ½ teaspoons ground cinnamon
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces/230 g) unsalted butter, room temperature
1 1/2 cups (300 g) sugar
1 teaspoon pure vanilla extract
1 tablespoon instant espresso or coffee powder
2 large eggs, room temperature
6 tablespoons (90 ml) buttermilk, yogurt, or sour cream (regular or low fat), room temperature
2 cups (500 ml) banana puree (3 to 4 large bananas)
1 1/4 cups (125 g) pecans or walnuts, toasted and coarsely chopped
METHOD:
Preheat oven to 350° F (175° C). Butter the bottom and sides of two 9-inch (23-cm) round cake pans and line the bottoms with circles of parchment paper.
Using a fine-mesh sieve, sift the flour, cinnamon, baking powder, baking soda and salt into a medium-sized bowl. Using a large whisk, whisk to combine.
In a stand mixer with with the paddle attachment on medium speed, beat together the butter and sugar until light and fluffy, about 3 to 5 minutes. Add the vanilla extract and espresso powder (or coffee powder) and beat to just combine.
Add the eggs one-at-a-time, beating well until completely incorporated.
Mix in half of the flour mixture, followed by the sour cream (or buttermilk or yogurt) and banana puree.
Reduce speed to stir, stir in the remaining flour mixture, then stir in the pecans (or walnuts) just until combined. Do not over mix.
Divide the batter evenly among the 2 prepared baking pans. Bake until golden brown and a cake tester inserted in the centres of the cakes comes out clean, about 40 minutes. Remove from oven and place on a wire rack to cool completely.
Bron: Graces Sweet Life
MOCHA FROSTING:
10 ounces (280 g) bittersweet or semisweet chocolate, coarsely chopped
1/2 cup (125 ml) strong brewed coffee or espresso (if serving the cake to children, you can replace the coffee with water or decaffeinated coffee)
10 tablespoons (5 ounces/140 g) unsalted butter, cut into pieces, room temperature
METHOD:
Combine the chocolate and coffee in a medium heatproof bowl set over a pan of simmering water, stirring occasionally until the chocolate is melted and the mixture is smooth.
Remove the bowl from the heat and whisk in the butter until combined; set aside to cool, stirring occasionally, until thickened and spreadable.
Bron: from David Lebovitz, Ready for Dessert
Plasing & Foto: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
BANANA CHOCOLATE CAKE
BANANA CHOCOLATE CAKE
INGREDIENTS:
1 ½ cups wholemeal self-raising flour
¾ cup self-raising flour
2/3 cup cocoa powder
½ teaspoon bicarbonate of soda
1 cup caster sugar
2 eggs, lightly beaten
2 large, over-ripe bananas, mashed (see note)
¾ cup buttermilk
½ cup vegetable oil
ICING:
1 ½ cups icing sugar mixture
1 tablespoon cocoa powder
2 to 3 tablespoons milk, warmed
DIRECTIONS:
Preheat oven to 180°C. Lightly grease an 8-cup capacity, 24cm fluted ring tin.
Sift flours, cocoa and bicarbonate of soda into a bowl. Add husks from sieve. Add sugar. Stir to combine. Make a well in the centre.
Combine eggs, banana, buttermilk and oil in a jug. Pour into well. Stir to combine.
Spoon cake mixture into prepared tin. Smooth surface. Bake for 40 to 45 minutes or until a skewer inserted into the centre comes out clean. Stand cake for 5 minutes in tin. Turn out onto a wire rack to cool.
Make icing: Sift icing sugar and cocoa into a bowl. Add milk. Using a wooden spoon, mix until smooth.
Pour icing over cooled cake. Using a flat-bladed knife, spread over top. Allow icing to run down sides.
Stand for 20 minutes or until icing sets. Serve.
You will need 1 cup very ripe and soft mashed banana.
Bron : Super Food Ideas
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
1 ½ cups wholemeal self-raising flour
¾ cup self-raising flour
2/3 cup cocoa powder
½ teaspoon bicarbonate of soda
1 cup caster sugar
2 eggs, lightly beaten
2 large, over-ripe bananas, mashed (see note)
¾ cup buttermilk
½ cup vegetable oil
ICING:
1 ½ cups icing sugar mixture
1 tablespoon cocoa powder
2 to 3 tablespoons milk, warmed
DIRECTIONS:
Preheat oven to 180°C. Lightly grease an 8-cup capacity, 24cm fluted ring tin.
Sift flours, cocoa and bicarbonate of soda into a bowl. Add husks from sieve. Add sugar. Stir to combine. Make a well in the centre.
Combine eggs, banana, buttermilk and oil in a jug. Pour into well. Stir to combine.
Spoon cake mixture into prepared tin. Smooth surface. Bake for 40 to 45 minutes or until a skewer inserted into the centre comes out clean. Stand cake for 5 minutes in tin. Turn out onto a wire rack to cool.
Make icing: Sift icing sugar and cocoa into a bowl. Add milk. Using a wooden spoon, mix until smooth.
Pour icing over cooled cake. Using a flat-bladed knife, spread over top. Allow icing to run down sides.
Stand for 20 minutes or until icing sets. Serve.
You will need 1 cup very ripe and soft mashed banana.
Bron : Super Food Ideas
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
BANANA SPLIT CAKE
BANANA SPLIT CAKE
A very yummy recipe.
INGREDIENTS:
CRUST:
2 cups graham cracker crumbs
1/4 cup butter, melted
1/4 cup sugar
Cream Cheese Layer
375 gr cream cheese, at room temperature
¼ cup granulated sugar
250 gr whipped cream
* If you are making your own, make sure you buy at least 35% fat and keep in fridge for as long as possible before you whip it.
FRUIT & TOPPING LAYER:
4 bananas, sliced
440gr can crushed pineapple, drained well
2 baskets strawberries, sliced
2 cups whipped cream
1 ½ cup walnuts, chopped
OPTIONAL:
Chocolate syrup
Maraschino cherries
DIRECTIONS:
Grease a 9x13-inch baking dish; set aside.
Combine the graham cracker crumbs, melted butter and sugar and press into your pan.
Refrigerate for 1 hour while you prepare the next layer.
If you are making your whip cream from scratch, pour it into a bowl and using an electric mixer start whipping until you get the desired
consistency.
Prep your cream cheese layer in a medium bowl, by mix together the cream cheese and sugar on medium speed until light and fluffy,
about 3 minutes. Fold in 1/4 of your whipping cream.
Spread the cream cheese mixture on top of the graham cracker crust.
Arrange the banana slices in a single layer on top of the cream cheese filling, top with an even layer of the crushed pineapple, and then an even layer of the sliced strawberries.
Cover with the remaining whipping cream.
Sprinkle with the chopped walnuts,
Drizzled chocolate and cherries.
Refrigerate for a couple hours (or best overnight) before you serve.
Bron: Grandmother's Recipe Book, full of Grandmother's Favorite Recipes
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
A very yummy recipe.
INGREDIENTS:
CRUST:
2 cups graham cracker crumbs
1/4 cup butter, melted
1/4 cup sugar
Cream Cheese Layer
375 gr cream cheese, at room temperature
¼ cup granulated sugar
250 gr whipped cream
* If you are making your own, make sure you buy at least 35% fat and keep in fridge for as long as possible before you whip it.
FRUIT & TOPPING LAYER:
4 bananas, sliced
440gr can crushed pineapple, drained well
2 baskets strawberries, sliced
2 cups whipped cream
1 ½ cup walnuts, chopped
OPTIONAL:
Chocolate syrup
Maraschino cherries
DIRECTIONS:
Grease a 9x13-inch baking dish; set aside.
Combine the graham cracker crumbs, melted butter and sugar and press into your pan.
Refrigerate for 1 hour while you prepare the next layer.
If you are making your whip cream from scratch, pour it into a bowl and using an electric mixer start whipping until you get the desired
consistency.
Prep your cream cheese layer in a medium bowl, by mix together the cream cheese and sugar on medium speed until light and fluffy,
about 3 minutes. Fold in 1/4 of your whipping cream.
Spread the cream cheese mixture on top of the graham cracker crust.
Arrange the banana slices in a single layer on top of the cream cheese filling, top with an even layer of the crushed pineapple, and then an even layer of the sliced strawberries.
Cover with the remaining whipping cream.
Sprinkle with the chopped walnuts,
Drizzled chocolate and cherries.
Refrigerate for a couple hours (or best overnight) before you serve.
Bron: Grandmother's Recipe Book, full of Grandmother's Favorite Recipes
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
BAR ONE (MARS BAR) CHOCOLATE CAKE
BAR ONE (MARS BAR) CHOCOLATE CAKE
INGREDIENTS:
220 gr margarine
½ cup cocoa
1 tsp. instant coffee powder
1 cup water
2 eggs
1½ cups sugar
1¾ cups self-rising flour
2 tsp. vanilla essence
¾ cup cream
TOPPING:
3 x 58g (2 oz./0.13 lb.) Bar One/Mars Bar chocolates
1 cup cream
1 tbsp. margarine
METHOD:
Preheat oven to 350°F/180°C
Melt margarine, cocoa, coffee and water together.
In a separate container, beat eggs and sugar until light and fluffy, then add flour.
Add the vanilla and cream and mix well.
Now add the hot cocoa mixture and mix well.
Pour into a glass casserole dish and bake for 50-60 minutes.
FOR THE TOPPING:
Heat all the ingredients until everything has melt and heated or microwave for about 15 minutes (depending on your microwave) just before the cake is ready.
Remove cake from oven, prick all over with fork and pour the warm topping over the cake.
Decorate as desired with fresh roses or curls of chocolate.
Lisa Ann Pinnock
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
220 gr margarine
½ cup cocoa
1 tsp. instant coffee powder
1 cup water
2 eggs
1½ cups sugar
1¾ cups self-rising flour
2 tsp. vanilla essence
¾ cup cream
TOPPING:
3 x 58g (2 oz./0.13 lb.) Bar One/Mars Bar chocolates
1 cup cream
1 tbsp. margarine
METHOD:
Preheat oven to 350°F/180°C
Melt margarine, cocoa, coffee and water together.
In a separate container, beat eggs and sugar until light and fluffy, then add flour.
Add the vanilla and cream and mix well.
Now add the hot cocoa mixture and mix well.
Pour into a glass casserole dish and bake for 50-60 minutes.
FOR THE TOPPING:
Heat all the ingredients until everything has melt and heated or microwave for about 15 minutes (depending on your microwave) just before the cake is ready.
Remove cake from oven, prick all over with fork and pour the warm topping over the cake.
Decorate as desired with fresh roses or curls of chocolate.
Lisa Ann Pinnock
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BLACK FOREST CAKE
KIRSCH BLACK FOREST CAKE
This cake is extra special when made with clear, unsweetened cherry liqueur (kirsch). If kirsch is not available, brandy is an acceptable substitute.
Ready in 1 hour 10 minutes
INGREDIENTS:
1 2/3 cups plain flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons bicarbonate soda
1 teaspoon salt
1/2 cup copha *
1 1/2 cups (375g) white sugar
2 eggs
1 teaspoon vanilla essence
1 1/2 cups (375ml) buttermilk
1/2 cup kirsch
125g butter
3 1/2 cups icing sugar
1 pinch salt
1 teaspoon strong black coffee
750g pitted tinned cherries, drained
2 cups thickened cream
1/2 teaspoon vanilla essence
1 tablespoon kirsch
30g dark chocolate
DIRECTIONS:
Preheat oven to 180°C. Line the bottoms of two 20cm round pans with baking paper circles.
Sift together flour, cocoa, bicarb soda and 1 teaspoon salt. Set aside.
Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla.
Beat in flour mixture, alternating with buttermilk, until combined. Pour into pans.
Bake for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean.
Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total.
Sprinkle layers with the 1/2 cup kirschwasser.
ICING:
In a medium bowl cream the butter until light and fluffy.
Add confectioners sugar, pinch of salt and coffee; beat until smooth. If
the consistency is too thick add a couple teaspoons of cherry juice or milk.
Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.
In a separate bowl whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirschwasser.
Ice top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on dark chocolate.
* Copha is a solidified form of coconut oil, used in several recipes with Chocolate Crackles being the most famous.
It is used primarily in recipes where it is melted and combined with other ingredients and left to set.
Bron: Allrecipes.com.au
Plasing & Foto : Joey Krüger / WATERTAND RESEPTE VIR OUD EN JONK
KIRSCH BLACK FOREST CAKE
This cake is extra special when made with clear, unsweetened cherry liqueur (kirsch). If kirsch is not available, brandy is an acceptable substitute.
Ready in 1 hour 10 minutes
INGREDIENTS:
1 2/3 cups plain flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons bicarbonate soda
1 teaspoon salt
1/2 cup copha *
1 1/2 cups (375g) white sugar
2 eggs
1 teaspoon vanilla essence
1 1/2 cups (375ml) buttermilk
1/2 cup kirsch
125g butter
3 1/2 cups icing sugar
1 pinch salt
1 teaspoon strong black coffee
750g pitted tinned cherries, drained
2 cups thickened cream
1/2 teaspoon vanilla essence
1 tablespoon kirsch
30g dark chocolate
DIRECTIONS:
Preheat oven to 180°C. Line the bottoms of two 20cm round pans with baking paper circles.
Sift together flour, cocoa, bicarb soda and 1 teaspoon salt. Set aside.
Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla.
Beat in flour mixture, alternating with buttermilk, until combined. Pour into pans.
Bake for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean.
Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total.
Sprinkle layers with the 1/2 cup kirschwasser.
ICING:
In a medium bowl cream the butter until light and fluffy.
Add confectioners sugar, pinch of salt and coffee; beat until smooth. If
the consistency is too thick add a couple teaspoons of cherry juice or milk.
Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.
In a separate bowl whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirschwasser.
Ice top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on dark chocolate.
* Copha is a solidified form of coconut oil, used in several recipes with Chocolate Crackles being the most famous.
It is used primarily in recipes where it is melted and combined with other ingredients and left to set.
Bron: Allrecipes.com.au
Plasing & Foto : Joey Krüger / WATERTAND RESEPTE VIR OUD EN JONK
BLACK FOREST CAKE
BLACK FOREST CAKE
This cake is extra special when made with clear, unsweetened cherry liqueur (kirsch). If kirsch is not available, brandy is an acceptable substitute.
Ready in 1 hour 10 minutes
Saved as a favourite by 10 cook(s)
INGREDIENTS:
1 2/3 cups plain flour
2/3 cup unsweetened cocoa powder
1 ½ teaspoons bicarbonate soda
1 teaspoon salt
½ cup copha
1 ½ cups (375g) white sugar
2 eggs
1 teaspoon vanilla essence
1 ½ cups (375ml) buttermilk
½ cup kirsch
125g butter
3 ½ cups icing sugar
1 pinch salt
1 teaspoon strong black coffee
750g pitted tinned cherries, drained
2 cups thickened cream
½ teaspoon vanilla essence
1 tablespoon kirsch
30g dark chocolate
DIRECTIONS:
Prep: 30 minutes | Cook: 40 minutes
Preheat oven to 180°C. Line the bottoms of two 20cm round pans with baking paper circles. Sift together flour, cocoa, bicarb soda and 1 teaspoon salt. Set aside.
Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into pans.
Bake for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirschwasser.
In a medium bowl cream the butter until light and fluffy. Add confectioners sugar, pinch of salt and coffee; beat until smooth. If
the consistency is too thick add a couple teaspoons of cherry juice or milk.
Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.
In a separate bowl whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirschwasser. Ice top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on dark chocolate.
* Copha is a solidified form of coconut oil, used in several recipes with Chocolate Crackles being the most famous.
Copha is a solid fat that is derived from the solidified coconut oil.. It is used primarily in recipes where it is melted and combined with other ingredients and left to set.
Bron: Allrecipes.com.au
Plasing & Foto : Joey Krüger / WATERTAND RESEPTE VIR OUD EN JONK
This cake is extra special when made with clear, unsweetened cherry liqueur (kirsch). If kirsch is not available, brandy is an acceptable substitute.
Ready in 1 hour 10 minutes
Saved as a favourite by 10 cook(s)
INGREDIENTS:
1 2/3 cups plain flour
2/3 cup unsweetened cocoa powder
1 ½ teaspoons bicarbonate soda
1 teaspoon salt
½ cup copha
1 ½ cups (375g) white sugar
2 eggs
1 teaspoon vanilla essence
1 ½ cups (375ml) buttermilk
½ cup kirsch
125g butter
3 ½ cups icing sugar
1 pinch salt
1 teaspoon strong black coffee
750g pitted tinned cherries, drained
2 cups thickened cream
½ teaspoon vanilla essence
1 tablespoon kirsch
30g dark chocolate
DIRECTIONS:
Prep: 30 minutes | Cook: 40 minutes
Preheat oven to 180°C. Line the bottoms of two 20cm round pans with baking paper circles. Sift together flour, cocoa, bicarb soda and 1 teaspoon salt. Set aside.
Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into pans.
Bake for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirschwasser.
In a medium bowl cream the butter until light and fluffy. Add confectioners sugar, pinch of salt and coffee; beat until smooth. If
the consistency is too thick add a couple teaspoons of cherry juice or milk.
Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.
In a separate bowl whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirschwasser. Ice top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on dark chocolate.
* Copha is a solidified form of coconut oil, used in several recipes with Chocolate Crackles being the most famous.
Copha is a solid fat that is derived from the solidified coconut oil.. It is used primarily in recipes where it is melted and combined with other ingredients and left to set.
Bron: Allrecipes.com.au
Plasing & Foto : Joey Krüger / WATERTAND RESEPTE VIR OUD EN JONK
BLACK AND WHITE CAKE
BLACK & WHITE CAKE
Chocolate Cake 2 cups sugar
2 cups all purpose flour
3/4 cup cocoa
2 tsp. baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs
1 cup soured milk
1 cup black coffee
1/2 cup vegetable oil
1 tsp vanilla extract
DIRECTIONS:
Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.
Pour into 2 greased and floured 8 or 9 inch cake pans.
Bake at 350 ° F for 30-35 minutes or until toothpick inserted in the center comes out clean. Cool completely.
MARSHMALLOW FROSTING:
4 egg whites
¼ tsp cream of tarter
2 tsp vanilla extract
1 1/4 cups sugar
½ cup corn syrup
1/4 cup water
DIRECTIONS:
In a small saucepan combine sugar, corn syrup and water.
Bring to a boil over medium heat and continue to cook until the mixture reaches 240 ° F on a candy thermometer or when a teaspoonful of the mixture dropped into ice water forms a soft ball that holds its shape when cool.
Whip the egg whites, cream of tartar and vanilla extract to soft peaks in a large bowl.
With the mixer on medium high speed, slowly begin to pour the sugar syrup down the side of the egg white bowl in a thin continuous stream. Continue to whip the frosting until it forms stiff peaks.
Frost your cake immediately with this frosting while it is still slightly warm as it is easier to spread smoothly than if allowed to cool completely.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Chocolate Cake 2 cups sugar
2 cups all purpose flour
3/4 cup cocoa
2 tsp. baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs
1 cup soured milk
1 cup black coffee
1/2 cup vegetable oil
1 tsp vanilla extract
DIRECTIONS:
Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.
Pour into 2 greased and floured 8 or 9 inch cake pans.
Bake at 350 ° F for 30-35 minutes or until toothpick inserted in the center comes out clean. Cool completely.
MARSHMALLOW FROSTING:
4 egg whites
¼ tsp cream of tarter
2 tsp vanilla extract
1 1/4 cups sugar
½ cup corn syrup
1/4 cup water
DIRECTIONS:
In a small saucepan combine sugar, corn syrup and water.
Bring to a boil over medium heat and continue to cook until the mixture reaches 240 ° F on a candy thermometer or when a teaspoonful of the mixture dropped into ice water forms a soft ball that holds its shape when cool.
Whip the egg whites, cream of tartar and vanilla extract to soft peaks in a large bowl.
With the mixer on medium high speed, slowly begin to pour the sugar syrup down the side of the egg white bowl in a thin continuous stream. Continue to whip the frosting until it forms stiff peaks.
Frost your cake immediately with this frosting while it is still slightly warm as it is easier to spread smoothly than if allowed to cool completely.
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
BLACK MAGIC CAKE RECIPE
BLACK MAGIC CAKE RECIPE
1 ¾ cups all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong brewed coffee
1 cup buttermilk
½ cup vegetable oil
1 teaspoon vanilla extract
METHOD:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.
Bron: Allrecipes.com
BEST CHOCOLATE FROSTING RECIPE:
1/2 cup butter, melted
2/3 cup unsweetened cocoa powder
3 cups confectioners' sugar
Bron: Allrecipes.com
Plasing & Foto: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
BLACK MAGIC CAKE RECIPE
1 ¾ cups all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong brewed coffee
1 cup buttermilk
½ cup vegetable oil
1 teaspoon vanilla extract
METHOD:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.
Bron: Allrecipes.com
BEST CHOCOLATE FROSTING RECIPE:
1/2 cup butter, melted
2/3 cup unsweetened cocoa powder
3 cups confectioners' sugar
Bron: Allrecipes.com
Plasing & Foto: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
BLUEBERRY CREAM CAKE WITH CHEESECAKE FROSTING
BLUEBERRY CREAM CAKE WITH CHEESECAKE FROSTING
INGREDIENTS:
75g soft butter
175g golden caster sugar
3 large eggs
225g self-raising flour
1 tsp baking powder
2 tsp vanilla extract
142ml carton soured cream
3 x 125g punnets blueberries
CHEESECAKE FROSTING:
200g tub Philadelphia cheese
100g icing sugar
DIRECTIONS:
Preheat the oven to fan 160C/ conventional 180C /gas 4 and butter and line the base of a loose-based 22cm round cake tin with non-stick baking paper or reusable Bake-o-glide.
Put the butter, sugar, eggs,flour, baking powder and vanilla in a bowl.
Beat with a wooden spoon for 2-3 minutes, or with a hand electric beater for 1-2 minutes, until lighter in colour and well mixed. Beat in 4 tbsp soured cream, then stir in half the blueberries with a large spoon.
Tip the mixture into the tin and spread it level.
Bake for 50 minutes until it is risen, feels firm to the touch and springs back when lightly pressed.
Cool for 10 minutes, then take out of the tin and peel off the paper or lining. Leave to finish cooling on a wire rack.
To make the frosting, beat the soft cheese with the icing sugar and the remaining soured cream in a bowl until smooth and creamy.
Spread over the top of the cooled cake (don't be impatient as the frosting will melt if the cake is too warm) and scatter with the remaining blueberries. The cake will keep in the fridge for a couple of days. Bring it to room temperature for about an hour before serving.
Bron; Onbekend
Plasing: Shirley Spamer / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
75g soft butter
175g golden caster sugar
3 large eggs
225g self-raising flour
1 tsp baking powder
2 tsp vanilla extract
142ml carton soured cream
3 x 125g punnets blueberries
CHEESECAKE FROSTING:
200g tub Philadelphia cheese
100g icing sugar
DIRECTIONS:
Preheat the oven to fan 160C/ conventional 180C /gas 4 and butter and line the base of a loose-based 22cm round cake tin with non-stick baking paper or reusable Bake-o-glide.
Put the butter, sugar, eggs,flour, baking powder and vanilla in a bowl.
Beat with a wooden spoon for 2-3 minutes, or with a hand electric beater for 1-2 minutes, until lighter in colour and well mixed. Beat in 4 tbsp soured cream, then stir in half the blueberries with a large spoon.
Tip the mixture into the tin and spread it level.
Bake for 50 minutes until it is risen, feels firm to the touch and springs back when lightly pressed.
Cool for 10 minutes, then take out of the tin and peel off the paper or lining. Leave to finish cooling on a wire rack.
To make the frosting, beat the soft cheese with the icing sugar and the remaining soured cream in a bowl until smooth and creamy.
Spread over the top of the cooled cake (don't be impatient as the frosting will melt if the cake is too warm) and scatter with the remaining blueberries. The cake will keep in the fridge for a couple of days. Bring it to room temperature for about an hour before serving.
Bron; Onbekend
Plasing: Shirley Spamer / WATERTAND RESEPTE VIR OUD EN JONK
BLUE VELVET CAKE
BLUE VELVET CAKE
CAKE:
2 cups sugar
2 sticks (250gr) of unsalted room temperature butter
(I've learned that keeping it out the night before really REALLY helps)
2 eggs
1 1/2 Tablespoon unsweetened cocoa powder
1 Tablespoon royal blue food coloring
1 small dab of violet food coloring [use a toothpick to get the dab]
2 1/2 cups Cake Flour
1 teaspoon Salt
1 cup Buttermilk
1 teaspoon Vanilla extract
1/2 teaspoon Baking soda
1 Tablespoon White vinegar
FROSTING:
1 pound of cream cheese [at room temperature]
2 sticks of room temperature unsalted butter
1 teaspoon vanilla extract
3 cups sifted confectioners sugar
1 package of blueberries [about half a cup]
METHOD:
Preheat oven to 180*C and grease 2 8-inch cake pans.
Line bottom of cake pans with fitted parchment paper rounds and grease everything again with butter or Pam.
Cream sugar and butter in a mixer until light and fluffy. Add eggs one at a time mixing well after each one.
In a smaller bowl mix cocoa powder and food coloring together.
(I didn’t get it all mixed thoroughly, because the food coloring i used was a gel, so i kind of mashed it together and then dumped everything into the sugar mixture)
Sift flour and salt together in a separate bowl. Add to the sugar mixture alternating with the buttermilk.
Start and end with flour. Mix in vanilla extract.
Combine baking soda and vinegar in a smaller bowl, then add to the cake mixture. Scrape the sides of the bowl and mix one last time.
Fill cake pans half way full with batter and bake for 20 minutes* [for me and my weird oven it took 20 minutes, but i think mine runs hotter than most.
(Most people have said it takes 30-40 minutes, but i go by whether or not a toothpick comes clean in the middle, so check often with a toothpick or a knife)
Keep on wire rack until completely cooled.
TIP: I took my cakes out, let it cool for about 45 minutes, when they felt not so scalding hot, i flipped them over onto a wire cooling rack lined with parchment paper and then stuck the whole rack with the cakes on it into the freezer for about 30 minutes. It kind of speeds up the cooling process.
FROSTING TIME:
Beat cream cheese, butter, and vanilla until smooth and combined.
Add powdered sugar gradually and taste along the way, stop adding sugar when it gets to your desired sweetness.
Frost bottom layer first, then add blueberries in an even tight packed layer. Frost one side of your top cake layer and place the frosted side down on top of the blueberries. Frost the top of your now 2-layered cake and then around the sides. Top with a blueberry or whatever else you want!
Bron: Bake, Bake Bake
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
CAKE:
2 cups sugar
2 sticks (250gr) of unsalted room temperature butter
(I've learned that keeping it out the night before really REALLY helps)
2 eggs
1 1/2 Tablespoon unsweetened cocoa powder
1 Tablespoon royal blue food coloring
1 small dab of violet food coloring [use a toothpick to get the dab]
2 1/2 cups Cake Flour
1 teaspoon Salt
1 cup Buttermilk
1 teaspoon Vanilla extract
1/2 teaspoon Baking soda
1 Tablespoon White vinegar
FROSTING:
1 pound of cream cheese [at room temperature]
2 sticks of room temperature unsalted butter
1 teaspoon vanilla extract
3 cups sifted confectioners sugar
1 package of blueberries [about half a cup]
METHOD:
Preheat oven to 180*C and grease 2 8-inch cake pans.
Line bottom of cake pans with fitted parchment paper rounds and grease everything again with butter or Pam.
Cream sugar and butter in a mixer until light and fluffy. Add eggs one at a time mixing well after each one.
In a smaller bowl mix cocoa powder and food coloring together.
(I didn’t get it all mixed thoroughly, because the food coloring i used was a gel, so i kind of mashed it together and then dumped everything into the sugar mixture)
Sift flour and salt together in a separate bowl. Add to the sugar mixture alternating with the buttermilk.
Start and end with flour. Mix in vanilla extract.
Combine baking soda and vinegar in a smaller bowl, then add to the cake mixture. Scrape the sides of the bowl and mix one last time.
Fill cake pans half way full with batter and bake for 20 minutes* [for me and my weird oven it took 20 minutes, but i think mine runs hotter than most.
(Most people have said it takes 30-40 minutes, but i go by whether or not a toothpick comes clean in the middle, so check often with a toothpick or a knife)
Keep on wire rack until completely cooled.
TIP: I took my cakes out, let it cool for about 45 minutes, when they felt not so scalding hot, i flipped them over onto a wire cooling rack lined with parchment paper and then stuck the whole rack with the cakes on it into the freezer for about 30 minutes. It kind of speeds up the cooling process.
FROSTING TIME:
Beat cream cheese, butter, and vanilla until smooth and combined.
Add powdered sugar gradually and taste along the way, stop adding sugar when it gets to your desired sweetness.
Frost bottom layer first, then add blueberries in an even tight packed layer. Frost one side of your top cake layer and place the frosted side down on top of the blueberries. Frost the top of your now 2-layered cake and then around the sides. Top with a blueberry or whatever else you want!
Bron: Bake, Bake Bake
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BLUE VELVET CAKE
BLUE VELVET CAKE
CAKE:
2 cups sugar
250 gr butter, at room temperature
2 eggs
1 tablespoon cocoa powder
60 ml blue food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 tablespoon vinegar
ICING:
1 X 250gr package cream cheese
125 gr butter softened
1 cup melted marshmallows
450gr confectioners’ sugar
1 cup shredded coconut (optional)
1 cup chopped pecans (optional)
DIRECTIONS:
Preheat oven to180*C. Grease and flour 3 (8-inch) round pans.
In a mixing bowl, cream the sugar and butter, mix until light and fluffy.
Add the eggs 1 at a time and mix well after each addition.
Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt.
Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture.
Pour batter into pans. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.
ICING:
Blend cream cheese and butter together in a mixing bowl. Add marshmallows and sugar and blend. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake.
Bron: Paula Deen
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BLUE VELVET CAKE
CAKE:
2 cups sugar
250 gr butter, at room temperature
2 eggs
1 tablespoon cocoa powder
60 ml blue food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 tablespoon vinegar
ICING:
1 X 250gr package cream cheese
125 gr butter softened
1 cup melted marshmallows
450gr confectioners’ sugar
1 cup shredded coconut (optional)
1 cup chopped pecans (optional)
DIRECTIONS:
Preheat oven to180*C. Grease and flour 3 (8-inch) round pans.
In a mixing bowl, cream the sugar and butter, mix until light and fluffy.
Add the eggs 1 at a time and mix well after each addition.
Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt.
Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture.
Pour batter into pans. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.
ICING:
Blend cream cheese and butter together in a mixing bowl. Add marshmallows and sugar and blend. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake.
Bron: Paula Deen
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BUTTERMILK MAGIC CAKE
BUTTERMILK MAGIC CAKE:
4 egg yolks, room temperature
¾ cup sugar
1/3 cup butter, melted and cooled
¾ cup all purpose flour
2 ¼ cups buttermilk, room temperature
2 tsp Vanilla Extract
4 large egg whites, room temperature
1 tbsp sugar
DIRECTIONS:
Preheat oven to 175 grade C.
Lightly grease an 20X20cm square baking pan.
In a large bowl, beat together egg yolks and sugar at medium-high speed until doubled in volume.
Bear in melted butter, then sift in the flour and salt and mix until well-combined. At low speed, gradually blend in the buttermilk and vanilla.
In medium bowl, whip egg whites until foamy.
Beat in 1 tbsp sugar, then continue to beat the egg whites on high speed until stiff peaks form.
Whisk half of the egg whites into the buttermilk mixture until well combined.
The buttermilk mixture will be fluid, so don’t worry if the egg whites lose some volume.
Once half of the egg whites have been incorporated, fold in the remaining half with your whisk.
Pour into prepared pan.
Bake for about 60 minutes, until cake is set and juggles (but is not liquidy) when the pan is gently shaken and the top is golden brown.
Allow to cool completely before slicing
Serves 9
Bron: Bakingbites.com
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
BUTTERMILK MAGIC CAKE:
4 egg yolks, room temperature
¾ cup sugar
1/3 cup butter, melted and cooled
¾ cup all purpose flour
2 ¼ cups buttermilk, room temperature
2 tsp Vanilla Extract
4 large egg whites, room temperature
1 tbsp sugar
DIRECTIONS:
Preheat oven to 175 grade C.
Lightly grease an 20X20cm square baking pan.
In a large bowl, beat together egg yolks and sugar at medium-high speed until doubled in volume.
Bear in melted butter, then sift in the flour and salt and mix until well-combined. At low speed, gradually blend in the buttermilk and vanilla.
In medium bowl, whip egg whites until foamy.
Beat in 1 tbsp sugar, then continue to beat the egg whites on high speed until stiff peaks form.
Whisk half of the egg whites into the buttermilk mixture until well combined.
The buttermilk mixture will be fluid, so don’t worry if the egg whites lose some volume.
Once half of the egg whites have been incorporated, fold in the remaining half with your whisk.
Pour into prepared pan.
Bake for about 60 minutes, until cake is set and juggles (but is not liquidy) when the pan is gently shaken and the top is golden brown.
Allow to cool completely before slicing
Serves 9
Bron: Bakingbites.com
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
BUTTER CAKE (KENTUCKY)
BUTTER CAKE (KENTUCKY)
This Kentucky Butter Cake recipe has been around for a long time because it is such a great cake! Butter cake is very moist and the rum just makes it even better. This recipe is a keeper. Great to serve to family, friends and guests.
2 cups sugar
4 eggs
2 sticks butter, softened
2 teaspoons rum, can use more(If you don’t use alcohol, you can substitute vanilla extract or rum extract)
1 cup buttermilk
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
METHOD:
In a large bowl cream sugar, eggs, butter, and buttermilk together with mixer. Add flour, salt, baking powder, baking soda, and vanilla or rum and mix. Pour batter into a well-sprayed bundt pan or pan of your choice. Bake in a preheated 325 degree oven for 55 to 60 minutes until done. Let cool in the pan at least 30 minutes before removing.
RUM SAUCE :
3/4 cup sugar
1/3 cup butter
3 tablespoons water
2 teaspoons rum, can use more (If you don’t use alcohol, you can substitute vanilla extract or rum extract)
METHOD:
Combine all ingredients in a saucepan and cook over medium heat until fully melted. Do not boil! Pour over cake. (Note: I take a skewer and poke holes in the cake, then use a turkey baster to put sauce into holes but you can just pour it over the cake) The cake will soak up the sauce. YUMMY! Enjoy!
Posted:The Southern Lady
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
This Kentucky Butter Cake recipe has been around for a long time because it is such a great cake! Butter cake is very moist and the rum just makes it even better. This recipe is a keeper. Great to serve to family, friends and guests.
2 cups sugar
4 eggs
2 sticks butter, softened
2 teaspoons rum, can use more(If you don’t use alcohol, you can substitute vanilla extract or rum extract)
1 cup buttermilk
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
METHOD:
In a large bowl cream sugar, eggs, butter, and buttermilk together with mixer. Add flour, salt, baking powder, baking soda, and vanilla or rum and mix. Pour batter into a well-sprayed bundt pan or pan of your choice. Bake in a preheated 325 degree oven for 55 to 60 minutes until done. Let cool in the pan at least 30 minutes before removing.
RUM SAUCE :
3/4 cup sugar
1/3 cup butter
3 tablespoons water
2 teaspoons rum, can use more (If you don’t use alcohol, you can substitute vanilla extract or rum extract)
METHOD:
Combine all ingredients in a saucepan and cook over medium heat until fully melted. Do not boil! Pour over cake. (Note: I take a skewer and poke holes in the cake, then use a turkey baster to put sauce into holes but you can just pour it over the cake) The cake will soak up the sauce. YUMMY! Enjoy!
Posted:The Southern Lady
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
BUTTERSCOTCH-PECAN CAKE
MARTHA’S BUTTERSCOTCH-PECAN CAKE
Serves 12 to 14
INGREDIENTS FOR THE CAKE:
vegetable oil or cooking spray, for pans
3 3/4 cups all-purpose flour
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
2 1/2 teaspoons coarse salt
10 ounces (2 1/2 sticks) unsalted butter, softened
2 1/2 cups packed dark-brown sugar
4 large eggs, room temperature
1 tablespoon plus 1 teaspoon pure vanilla extract
1 1/4 teaspoons rum, preferably golden or dark
1 1/4 cups buttermilk, room temperature
INGREDIENTS FOR THE FROSTING:
12 ounces unsalted butter (3 sticks), 1 stick left whole, 2 sticks cut into small pieces, softened
2 cups packed dark-brown sugar
1 cup heavy cream
1/2 teaspoon coarse salt
20 ounces cream cheese, softened
1/2 cup confectioner’s sugar, sifted
INGREDIENTS FOR BUTTERSCOTCH SAUCE
2/3 cup packed dark-brown sugar
3 ounces (6 tablespoons) butter, cut into pieces
1/2 cup light corn syrup
1/4 teaspoon coarse salt
1/2 cup heavy cream
2 cups pecan halves, toasted and chopped, plus more halves for garnish
METHOD:
Make the cakes: Preheat oven to 325 F. Coat three 8-by-2-inch round cake pans with cooking spray, line with parchment, and coat parchment. Whisk flour, baking powder, baking soda, and salt in a medium bowl.
Beat butter and brown sugar with a mixer on medium-high speed until pale and fluffy, about 5 minutes.
Beat in eggs, 1 at a time, beating well after each addition, then add vanilla and rum. Reduce speed to low.
Add flour mixture in 2 additions, alternating with buttermilk. Raise speed to medium-high, and beat for 2 minutes.
Divide batter among pans.
Bake cakes until golden brown and testers inserted in centers come out clean, about 40 minutes.
Transfer pans to wire racks, and let cool slightly. Invert cakes onto racks. Let cool.
Make the frosting: Melt 1 stick butter in a medium saucepan over medium heat until dark golden brown, about 10 minutes.
Add brown sugar, cream, and salt, stirring until sugar dissolves. Bring to a boil, whisking constantly, and cook for three minutes.
Transfer to a mixer bowl, and let cool.
With machine running, add remaining butter, a few pieces at a time, and beat on low until incorporated.
Raise speed to medium, and beat for 2 minutes. In another bowl, beat cream cheese and confectioner’s sugar on medium-high until fluffy and smooth, about 3 minutes.
Add brown-butter mixture to cream cheese, and beat until smooth. Cover, and refrigerate until chilled, at least 2 hours (or overnight, beating on low speed before using).
Make the butterscotch sauce: Mix sugar, butter, corn syrup, and salt in a small saucepan over medium heat, and cook, stirring, until sugar dissolves. Bring to a boil, and cook for 2 minutes. Remove from heat, and whisk in cream.
Return to heat, and cook for 2 minutes. Let cool slightly.
To assemble the cake: Trim tops of 2 cake layers and top and bottom of third (this will be the middle) to create flat exposed surfaces.
Brush 1/4 cup plus 2 tablespoons butterscotch sauce on cut sides. Let cool.
Spread 1 cup frosting on 1 layer, then place middle layer on top, sauce side down.
Spread 1 cup frosting on middle layer, then place third layer on top, sauce side down.
Spread 1 cup frosting on top and sides. Refrigerate until firm, about 1 hour.
Using an offset spatula, spread remaining frosting on top and sides of cake.
Press chopped pecans on sides, and garnish top with halves. Transfer cake to a serving plate or cake stand. Refrigerate until firm, at least 4 hours (or up to 2 days, covered).
Bron: emformarvelous
Plasing & Foto: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
MARTHA’S BUTTERSCOTCH-PECAN CAKE
Serves 12 to 14
INGREDIENTS FOR THE CAKE:
vegetable oil or cooking spray, for pans
3 3/4 cups all-purpose flour
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
2 1/2 teaspoons coarse salt
10 ounces (2 1/2 sticks) unsalted butter, softened
2 1/2 cups packed dark-brown sugar
4 large eggs, room temperature
1 tablespoon plus 1 teaspoon pure vanilla extract
1 1/4 teaspoons rum, preferably golden or dark
1 1/4 cups buttermilk, room temperature
INGREDIENTS FOR THE FROSTING:
12 ounces unsalted butter (3 sticks), 1 stick left whole, 2 sticks cut into small pieces, softened
2 cups packed dark-brown sugar
1 cup heavy cream
1/2 teaspoon coarse salt
20 ounces cream cheese, softened
1/2 cup confectioner’s sugar, sifted
INGREDIENTS FOR BUTTERSCOTCH SAUCE
2/3 cup packed dark-brown sugar
3 ounces (6 tablespoons) butter, cut into pieces
1/2 cup light corn syrup
1/4 teaspoon coarse salt
1/2 cup heavy cream
2 cups pecan halves, toasted and chopped, plus more halves for garnish
METHOD:
Make the cakes: Preheat oven to 325 F. Coat three 8-by-2-inch round cake pans with cooking spray, line with parchment, and coat parchment. Whisk flour, baking powder, baking soda, and salt in a medium bowl.
Beat butter and brown sugar with a mixer on medium-high speed until pale and fluffy, about 5 minutes.
Beat in eggs, 1 at a time, beating well after each addition, then add vanilla and rum. Reduce speed to low.
Add flour mixture in 2 additions, alternating with buttermilk. Raise speed to medium-high, and beat for 2 minutes.
Divide batter among pans.
Bake cakes until golden brown and testers inserted in centers come out clean, about 40 minutes.
Transfer pans to wire racks, and let cool slightly. Invert cakes onto racks. Let cool.
Make the frosting: Melt 1 stick butter in a medium saucepan over medium heat until dark golden brown, about 10 minutes.
Add brown sugar, cream, and salt, stirring until sugar dissolves. Bring to a boil, whisking constantly, and cook for three minutes.
Transfer to a mixer bowl, and let cool.
With machine running, add remaining butter, a few pieces at a time, and beat on low until incorporated.
Raise speed to medium, and beat for 2 minutes. In another bowl, beat cream cheese and confectioner’s sugar on medium-high until fluffy and smooth, about 3 minutes.
Add brown-butter mixture to cream cheese, and beat until smooth. Cover, and refrigerate until chilled, at least 2 hours (or overnight, beating on low speed before using).
Make the butterscotch sauce: Mix sugar, butter, corn syrup, and salt in a small saucepan over medium heat, and cook, stirring, until sugar dissolves. Bring to a boil, and cook for 2 minutes. Remove from heat, and whisk in cream.
Return to heat, and cook for 2 minutes. Let cool slightly.
To assemble the cake: Trim tops of 2 cake layers and top and bottom of third (this will be the middle) to create flat exposed surfaces.
Brush 1/4 cup plus 2 tablespoons butterscotch sauce on cut sides. Let cool.
Spread 1 cup frosting on 1 layer, then place middle layer on top, sauce side down.
Spread 1 cup frosting on middle layer, then place third layer on top, sauce side down.
Spread 1 cup frosting on top and sides. Refrigerate until firm, about 1 hour.
Using an offset spatula, spread remaining frosting on top and sides of cake.
Press chopped pecans on sides, and garnish top with halves. Transfer cake to a serving plate or cake stand. Refrigerate until firm, at least 4 hours (or up to 2 days, covered).
Bron: emformarvelous
Plasing & Foto: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
CARAMEL BANANA CAKE ROLL
CARAMEL BANANA CAKE ROLL
This cake roll is a light version to the typical cake roll. With a light and fluffy sponge cake full of banana flavour and filled with a caramel filling.
RECIPE:
INGREDIENTS CAKE:
1 cup cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
2 eggs
3/4 cup sugar, divided
1/2 cup mashed ripe banana (about 1 medium)
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
3 egg whites
1 tablespoon
confectioners’ sugar
DIRECTIONS CAKE:
Line a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray with waxed paper and coat the paper with non stick cooking spray; set aside.
Combine the flour, baking soda, salt and baking powder. In a large mixing bowl, beat eggs for 5 minutes; add 1/2 cup sugar, banana, vanilla and lemon peel. In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, a tablespoon at a time, on high until stiff peaks form.
Add flour mixture to banana mixture; mix gently until combined. Fold in egg white mixture.
Spread into prepared pan. Bake at 190°C for 10-12 minutes or until cake springs back when lightly touched. Cool 5 minutes.
Turn cake onto a kitchen towel dusted with confectioners sugar.
Gently peel off waxed paper. Roll up cake in towel jelly-roll style, starting with a short side. Cool completely on a wire rack
NOTE: Once the roll is cooled, un roll the cake. Because the cake has cooled in a rolled position it will easily re roll.
INGREDIENTS FILLING:
125gr reduced-fat cream cheese
1/2 cup packed brown sugar
1/2 teaspoon vanilla extract
1 cup reduced-fat whipped topping
1 tablespoon confectioners’ sugar
2 tablespoon fat-free caramel ice cream topping
DIRECTIONS FILLING:
In a mixing bowl, beat cream cheese and brown sugar until smooth and sugar is dissolved.
Beat in vanilla; fold in the whipped topping. Unroll cake and spread the filling.
Roll back up, sprinkle with confectioners’ sugar and drizzle caramel ice cream topping.
Bron: Lady Behind The Curtain
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
This cake roll is a light version to the typical cake roll. With a light and fluffy sponge cake full of banana flavour and filled with a caramel filling.
RECIPE:
INGREDIENTS CAKE:
1 cup cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
2 eggs
3/4 cup sugar, divided
1/2 cup mashed ripe banana (about 1 medium)
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
3 egg whites
1 tablespoon
confectioners’ sugar
DIRECTIONS CAKE:
Line a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray with waxed paper and coat the paper with non stick cooking spray; set aside.
Combine the flour, baking soda, salt and baking powder. In a large mixing bowl, beat eggs for 5 minutes; add 1/2 cup sugar, banana, vanilla and lemon peel. In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, a tablespoon at a time, on high until stiff peaks form.
Add flour mixture to banana mixture; mix gently until combined. Fold in egg white mixture.
Spread into prepared pan. Bake at 190°C for 10-12 minutes or until cake springs back when lightly touched. Cool 5 minutes.
Turn cake onto a kitchen towel dusted with confectioners sugar.
Gently peel off waxed paper. Roll up cake in towel jelly-roll style, starting with a short side. Cool completely on a wire rack
NOTE: Once the roll is cooled, un roll the cake. Because the cake has cooled in a rolled position it will easily re roll.
INGREDIENTS FILLING:
125gr reduced-fat cream cheese
1/2 cup packed brown sugar
1/2 teaspoon vanilla extract
1 cup reduced-fat whipped topping
1 tablespoon confectioners’ sugar
2 tablespoon fat-free caramel ice cream topping
DIRECTIONS FILLING:
In a mixing bowl, beat cream cheese and brown sugar until smooth and sugar is dissolved.
Beat in vanilla; fold in the whipped topping. Unroll cake and spread the filling.
Roll back up, sprinkle with confectioners’ sugar and drizzle caramel ice cream topping.
Bron: Lady Behind The Curtain
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
CARROT & PUMPKIN CAKE
CARROT & PUMPKIN CAKE
INGREDIENTS:
1 cup (2 sticks) softened butter
1 cup (packed) soft brown sugar (I used Muscavado sugar)
2 extra-large eggs
2 ¾ cups cake flour (all purpose)
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
pinch of ground cloves
reserved juice from crushed pineapple
1 cup pumpkin puree
1 x 400g (approx 14 oz) can/tin crushed pineapple with juice, drained but juice reserved
1 ½ cups grated carrots
FOR THE CREAMCHEESE FROSTING:
½ cup (1 stick) butter, softened
¼ cup cream cheese, softened
2 cups icing sugar, sifted
juice of ½ lemon
INSTRUCTIONS:
Pre-heat the oven to 180°c and grease and line 3x 20cm cake pans with baking paper.In a large bowl, cream the butter and sugar together until light and fluffy.Add the eggs one a time, beating well after each addition.Sift together the flour, baking powder, baking soda and spices.Add the flour and the pineapple juice, alternatively, to the creamed butter, sugar and eggs and mix until everything has been incorporated.Fold in the pumpkin purée, crushed pineapple and carrots.Divide the batter between the three prepared pans and place in the oven.Bake for 20-30 minute until the cakes are golden brown and a skewer inserted comes out clean.Remove from the oven and allow to cool completely.To make the frosting, beat together the butter and cream cheese then add the icing sugar and mix until thick and creamy.Add the lemon juice and mix through then stack the cakes, dividing the frosting between the layers then serve.*This cake will last for approximately one week if kept in an airtight container.
Bron: Delicious Food
Plasing & Foto: Zaldha Hennessey / WATERTAND RESEPTE VIR OUD EN JONK
CARROT & PUMPKIN CAKE
INGREDIENTS:
1 cup (2 sticks) softened butter
1 cup (packed) soft brown sugar (I used Muscavado sugar)
2 extra-large eggs
2 ¾ cups cake flour (all purpose)
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
pinch of ground cloves
reserved juice from crushed pineapple
1 cup pumpkin puree
1 x 400g (approx 14 oz) can/tin crushed pineapple with juice, drained but juice reserved
1 ½ cups grated carrots
FOR THE CREAMCHEESE FROSTING:
½ cup (1 stick) butter, softened
¼ cup cream cheese, softened
2 cups icing sugar, sifted
juice of ½ lemon
INSTRUCTIONS:
Pre-heat the oven to 180°c and grease and line 3x 20cm cake pans with baking paper.In a large bowl, cream the butter and sugar together until light and fluffy.Add the eggs one a time, beating well after each addition.Sift together the flour, baking powder, baking soda and spices.Add the flour and the pineapple juice, alternatively, to the creamed butter, sugar and eggs and mix until everything has been incorporated.Fold in the pumpkin purée, crushed pineapple and carrots.Divide the batter between the three prepared pans and place in the oven.Bake for 20-30 minute until the cakes are golden brown and a skewer inserted comes out clean.Remove from the oven and allow to cool completely.To make the frosting, beat together the butter and cream cheese then add the icing sugar and mix until thick and creamy.Add the lemon juice and mix through then stack the cakes, dividing the frosting between the layers then serve.*This cake will last for approximately one week if kept in an airtight container.
Bron: Delicious Food
Plasing & Foto: Zaldha Hennessey / WATERTAND RESEPTE VIR OUD EN JONK
CHOCOLATE COFFEE ICE CREAM CAKE
CHOCOLATE COFFEE ICE CREAM CAKE
FOR THE BROWNIE LAYER:
250g bitterweet chocolate, chopped
6 tablespoons unsalted butter, cut into pieces
1 cup sugar
3 eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1/3 cup plus one tablespoon flour
1/4 cup cacao nibs
For the coffee ice cream layer
2 cups heavy cream
1 cup milk
1/4 cup coffee beans, coarsely ground
3/4 cups sugar
5 egg yolks
2 tablespoons Kahlua or other coffee liqueur
A few pinches of salt
NO-CHURN ICE CREAM
385g can of sweetened condensed milk
2 cups heavy cream
2 tablespoons bourbon
A few pinches of salt
DIRECTIONS:
To make the brownie layer, preheat your oven to 180º F and line an 8-inch springform pan with parchment paper; grease the bottom and sides generously.
Put the chopped chocolate and butter in a heatproof bowl over a saucepan of simmering water, stirring occasionally until the chocolate and butter are completely melted. Let cool.
In a separate bowl, whisk together the sugar, eggs, vanilla, and salt until the mixture is lighter in color, about 3 minuntes.
Pour the melted chocolate mixture into the eggs and whisk to combine, then fold in the flour and 2 tablespoons of the cacao nibs.
Pour the batter into the prepared pan and sprinkle the rest of the cacao nibs over top.
Slide it into the oven, and bake until a toothpick inserted into the brownies comes out clean -- it should take about 25 to 30 minutes.
Once the brownies have cooled, remove the outside of the springform pan and slice the brownie-round in half horizontally.
I find the brownies are easiest to slice after a few minutes in the refrigerator.
Leave the bottom half of the brownies in the pan and put the outside of the springform pan back in place.
Break the top layer of brownie into 1-inch pieces and set aside.
Next, make your coffee ice cream.
Once it's been chilled and churned, spread the soft ice cream mixture over the trimmed brownie layer that's still in the pan.
You want to fill the pan so it is about halfway full, which means you will probably have a bit of extra ice cream; freeze it in an airtight container to enjoy later.
Top the coffee ice cream with the broken brownie pieces.
Put the pan in the freezer to firm up while you prepare the no-churn ice cream.
First, whisk the sweetened condensed milk, bourbon, and salt together. Whip heavy cream into stiff peaks, and fold it into the condensed milk mixture.
Top the coffee ice cream and brownies with the sweet cream mixture -- you may have a bit leftover -- and freeze overnight before slicing.
Just before serving, sprinkle with a few teaspoons of cacao nibs and top the slices with chocolate sauce. I like this Magic Shell with a pinch of salt.
Source : Food 52
Foto: Hettie Bezuidenhout
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
CHOCOLATE COFFEE ICE CREAM CAKE
FOR THE BROWNIE LAYER:
250g bitterweet chocolate, chopped
6 tablespoons unsalted butter, cut into pieces
1 cup sugar
3 eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1/3 cup plus one tablespoon flour
1/4 cup cacao nibs
For the coffee ice cream layer
2 cups heavy cream
1 cup milk
1/4 cup coffee beans, coarsely ground
3/4 cups sugar
5 egg yolks
2 tablespoons Kahlua or other coffee liqueur
A few pinches of salt
NO-CHURN ICE CREAM
385g can of sweetened condensed milk
2 cups heavy cream
2 tablespoons bourbon
A few pinches of salt
DIRECTIONS:
To make the brownie layer, preheat your oven to 180º F and line an 8-inch springform pan with parchment paper; grease the bottom and sides generously.
Put the chopped chocolate and butter in a heatproof bowl over a saucepan of simmering water, stirring occasionally until the chocolate and butter are completely melted. Let cool.
In a separate bowl, whisk together the sugar, eggs, vanilla, and salt until the mixture is lighter in color, about 3 minuntes.
Pour the melted chocolate mixture into the eggs and whisk to combine, then fold in the flour and 2 tablespoons of the cacao nibs.
Pour the batter into the prepared pan and sprinkle the rest of the cacao nibs over top.
Slide it into the oven, and bake until a toothpick inserted into the brownies comes out clean -- it should take about 25 to 30 minutes.
Once the brownies have cooled, remove the outside of the springform pan and slice the brownie-round in half horizontally.
I find the brownies are easiest to slice after a few minutes in the refrigerator.
Leave the bottom half of the brownies in the pan and put the outside of the springform pan back in place.
Break the top layer of brownie into 1-inch pieces and set aside.
Next, make your coffee ice cream.
Once it's been chilled and churned, spread the soft ice cream mixture over the trimmed brownie layer that's still in the pan.
You want to fill the pan so it is about halfway full, which means you will probably have a bit of extra ice cream; freeze it in an airtight container to enjoy later.
Top the coffee ice cream with the broken brownie pieces.
Put the pan in the freezer to firm up while you prepare the no-churn ice cream.
First, whisk the sweetened condensed milk, bourbon, and salt together. Whip heavy cream into stiff peaks, and fold it into the condensed milk mixture.
Top the coffee ice cream and brownies with the sweet cream mixture -- you may have a bit leftover -- and freeze overnight before slicing.
Just before serving, sprinkle with a few teaspoons of cacao nibs and top the slices with chocolate sauce. I like this Magic Shell with a pinch of salt.
Source : Food 52
Foto: Hettie Bezuidenhout
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
CHOCOLATE MAGIC CAKE
CHOCOLATE MAGIC CAKE
4 eggs, at room temperature and separated
1 tbsp water
2 cups (500ml) milk
150g sugar
125g butter, melted
65g all purpose flour
50g cocoa powder
pinch of salt
1tsp vanilla extract
1tsp vinegar
DIRECTIONS:
Preheat oven to 175 grade C.
Grease and flour an 20X20 cm baking pan.
Separate the eggs and add the egg yolk to the bowl of a mixer.
Add a tbsp. of water to the egg yolks and add the sugar. Beat this at high until eggs are light and creamy.
Add melted butter, vanilla extract and salt to mixer and continue beating until butter is fluffy, incorporated and mixture is light and fluffy.
You can mix the cocoa powder and flour together and add to the mixing bowl in batches, 3 times should be enough.
After each addition mix thoroughly.
Once flour and cocoa powder has been mixed in, add the milk a bit at a time and mix.
The milk should be warm so not to cool the butter. Make sure the milk has been mixed in thoroughly, the mixture should be pretty liquidy, so don’t get scared.
Clean the mixing bowl and whisk attachment and make sure you dry it out.
Add egg whites to mixing bowl and the vinegar and mix until egg whites are stiff.
Add a bit of the egg whites to the chocolate mixture and gently fold in.
Next you’re going to reverse and add a bit of the chocolate mixture to the egg whites.
This way it will be easier to mix everything together. Repeat until everything is well mixed and the mixture should be think like a pancake batter.
Pour the batter in the prepared baking dish and bake for roughly 60 minutes or until done.
The cake will still jiggle in the middle when you take it out, so that’s normal. Let it cool completely then cut into pieces and serve
Bron: Jocooks.com
Plasing en fotos: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
CHOCOLATE MAGIC CAKE
4 eggs, at room temperature and separated
1 tbsp water
2 cups (500ml) milk
150g sugar
125g butter, melted
65g all purpose flour
50g cocoa powder
pinch of salt
1tsp vanilla extract
1tsp vinegar
DIRECTIONS:
Preheat oven to 175 grade C.
Grease and flour an 20X20 cm baking pan.
Separate the eggs and add the egg yolk to the bowl of a mixer.
Add a tbsp. of water to the egg yolks and add the sugar. Beat this at high until eggs are light and creamy.
Add melted butter, vanilla extract and salt to mixer and continue beating until butter is fluffy, incorporated and mixture is light and fluffy.
You can mix the cocoa powder and flour together and add to the mixing bowl in batches, 3 times should be enough.
After each addition mix thoroughly.
Once flour and cocoa powder has been mixed in, add the milk a bit at a time and mix.
The milk should be warm so not to cool the butter. Make sure the milk has been mixed in thoroughly, the mixture should be pretty liquidy, so don’t get scared.
Clean the mixing bowl and whisk attachment and make sure you dry it out.
Add egg whites to mixing bowl and the vinegar and mix until egg whites are stiff.
Add a bit of the egg whites to the chocolate mixture and gently fold in.
Next you’re going to reverse and add a bit of the chocolate mixture to the egg whites.
This way it will be easier to mix everything together. Repeat until everything is well mixed and the mixture should be think like a pancake batter.
Pour the batter in the prepared baking dish and bake for roughly 60 minutes or until done.
The cake will still jiggle in the middle when you take it out, so that’s normal. Let it cool completely then cut into pieces and serve
Bron: Jocooks.com
Plasing en fotos: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
CHOCOLATE CHIP BARS
CHOCOLATE CHIP BARS
Chocolate Chip Cookie Bars with Cookie Dough Frosting
FOR THE COOKIE BARS:
3/4 cup butter, softened
3/4 cup brown sugar
1/4 cup white sugar
1 egg
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
2 tsp cornstarch
1/2 tsp salt
1 cup mini milk chocolate chips
FOR THE COOKIE DOUGH FROSTING:
1 stick butter, softened (113 gram)
1 tsp vanilla extract
1/3 cup brown sugar
About 3 cups powdered sugar
Milk (as needed)
1 cup miniature chocolate chips
DIRECTIONS:
Preheat oven to 350 degrees F. Line an 8×8″ pan with foil, extending the sides over the edges of the pan. Mist lightly with cooking spray and set aside.
In a medium bowl, whisk together the flour, soda, cornstarch and salt, and set aside. Meanwhile, in a large bowl with an electric mixer, beat together the butter and sugars until creamy, about a minute. Beat in the egg and vanilla to combine.
Gradually add flour mixture to the butter mixture, beating well after each addition. Once dough has come together, stir the mini chocolate chips in by hand with a wooden spoon.
Press the cookie dough into the prepared dish in an even layer. Bake for approx. 20 minutes or until golden brown, center is set, and a toothpick inserted near the center comes out mostly clean. Cool completely.
To prepare the frosting, in the bowl of a stand mixer, beat together the butter, vanilla and brown sugar until creamy. Gradually add the powdered sugar, about a cup at a time, until frosting is light and fluffy. You kind of want it on the softer side (think cookie dough!) rather than stiff icing, so if you need to add milk, do so now, about a Tablespoon at a time. Stir in the miniature chocolate chips.
Spread the frosting evenly on top of the cooled cookie bars. Pop the bars in the fridge for about 10 minutes or so to set the frosting.
Cut into squares and serve! This recipe makes about 9 bars if you cut them larger, or about 12 on the smaller side (like what I did here). You can keep them fresh in the fridge for a couple days when covered.
Bron: Recipetipster.com
Plasing en Foto: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
CHOCOLATE CHIP BARS
Chocolate Chip Cookie Bars with Cookie Dough Frosting
FOR THE COOKIE BARS:
3/4 cup butter, softened
3/4 cup brown sugar
1/4 cup white sugar
1 egg
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
2 tsp cornstarch
1/2 tsp salt
1 cup mini milk chocolate chips
FOR THE COOKIE DOUGH FROSTING:
1 stick butter, softened (113 gram)
1 tsp vanilla extract
1/3 cup brown sugar
About 3 cups powdered sugar
Milk (as needed)
1 cup miniature chocolate chips
DIRECTIONS:
Preheat oven to 350 degrees F. Line an 8×8″ pan with foil, extending the sides over the edges of the pan. Mist lightly with cooking spray and set aside.
In a medium bowl, whisk together the flour, soda, cornstarch and salt, and set aside. Meanwhile, in a large bowl with an electric mixer, beat together the butter and sugars until creamy, about a minute. Beat in the egg and vanilla to combine.
Gradually add flour mixture to the butter mixture, beating well after each addition. Once dough has come together, stir the mini chocolate chips in by hand with a wooden spoon.
Press the cookie dough into the prepared dish in an even layer. Bake for approx. 20 minutes or until golden brown, center is set, and a toothpick inserted near the center comes out mostly clean. Cool completely.
To prepare the frosting, in the bowl of a stand mixer, beat together the butter, vanilla and brown sugar until creamy. Gradually add the powdered sugar, about a cup at a time, until frosting is light and fluffy. You kind of want it on the softer side (think cookie dough!) rather than stiff icing, so if you need to add milk, do so now, about a Tablespoon at a time. Stir in the miniature chocolate chips.
Spread the frosting evenly on top of the cooled cookie bars. Pop the bars in the fridge for about 10 minutes or so to set the frosting.
Cut into squares and serve! This recipe makes about 9 bars if you cut them larger, or about 12 on the smaller side (like what I did here). You can keep them fresh in the fridge for a couple days when covered.
Bron: Recipetipster.com
Plasing en Foto: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
CHOCOLATE YOGHURT CAKE
CHOCOLATE YOGHURT CAKE
(makes one 9″ cake)
125g self-raising flour
40g plain flour
30g best quality cocoa powder
125g butter, softened
310g caster sugar
2 eggs, room temperature, lightly beaten
1/2 cup plain yogurt, room temperature
1/2 cup water
DIRECTIONS:
Preheat oven to 350*F. Grease and line 9″ round cake tin.
Sift flours and cocoa into a large bowl.
Using electric beaters, cream together butter and sugar until light and fluffy. Add eggs gradually, beting well after each addition.
Combine yogurt and water in a small bowl.
Fold in flour mixure alterately with the yogurt mixture. Pour mixture into tin and bake for 45-55 mins until a skewer comes out clean when inserted into the center of the cake.
Bron: Periplus crazy for Chocolate
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
(makes one 9″ cake)
125g self-raising flour
40g plain flour
30g best quality cocoa powder
125g butter, softened
310g caster sugar
2 eggs, room temperature, lightly beaten
1/2 cup plain yogurt, room temperature
1/2 cup water
DIRECTIONS:
Preheat oven to 350*F. Grease and line 9″ round cake tin.
Sift flours and cocoa into a large bowl.
Using electric beaters, cream together butter and sugar until light and fluffy. Add eggs gradually, beting well after each addition.
Combine yogurt and water in a small bowl.
Fold in flour mixure alterately with the yogurt mixture. Pour mixture into tin and bake for 45-55 mins until a skewer comes out clean when inserted into the center of the cake.
Bron: Periplus crazy for Chocolate
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
CHOCOLATE LAYER CAKE (BEST EVER)
BEST EVER CHOCOLATE LAYER CAKE
FOR THE CAKE:
175g self-raising flour, sifted
3 tbsp 70% cocoa powder
1 tsp instant espresso coffee powder (optional)
175g butter, completely softened, plus extra for lining the tin
175g golden caster sugar
1 tsp baking powder
3 eggs
1-2 tbsp milk
100g 70% dark chocolate, melted and cooled
FOR THE ICING:
500ml double cream
500g milk chocolate, chopped
METHOD:
Make the icing first (it takes a while to cool and thicken). Put the chocolate into a bowl. Pour the cream into a pan and heat until simmering. Take off the heat and pour it over the chocolate. Stir until the mixture is smooth. Cool, then chill, until really thick but spreadable.
Heat the oven to 180C/fan 160C/gas 4. Butter and base-line 2 x 18cm sandwich tins with baking parchment. Take 3 tbsp flour from the full flour amount and put them back in the flour bag – the cocoa powder will make up the difference.
Put all the cake ingredients except the chocolate in a large bowl. Beat them together with an electric whisk (or whizz in a food processor) until you have a creamy mixture, then fold in the melted chocolate. Add a little more milk if the mix is too stiff – it should fall easily from a spoon.
Divide the mixture between the 2 tins and level. Bake on the same shelf in the oven for 20-25 minutes or until the sponge springs back when pressed. Cool for 5 minutes, turn out onto a wire rack, peel off the paper and cool completely. Cut each in half horizontally so that you have 4 layers altogether.
Sandwich the layers together with a little icing, then spread the rest on top thickly.
Bron: Olive Magazine
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
FOR THE CAKE:
175g self-raising flour, sifted
3 tbsp 70% cocoa powder
1 tsp instant espresso coffee powder (optional)
175g butter, completely softened, plus extra for lining the tin
175g golden caster sugar
1 tsp baking powder
3 eggs
1-2 tbsp milk
100g 70% dark chocolate, melted and cooled
FOR THE ICING:
500ml double cream
500g milk chocolate, chopped
METHOD:
Make the icing first (it takes a while to cool and thicken). Put the chocolate into a bowl. Pour the cream into a pan and heat until simmering. Take off the heat and pour it over the chocolate. Stir until the mixture is smooth. Cool, then chill, until really thick but spreadable.
Heat the oven to 180C/fan 160C/gas 4. Butter and base-line 2 x 18cm sandwich tins with baking parchment. Take 3 tbsp flour from the full flour amount and put them back in the flour bag – the cocoa powder will make up the difference.
Put all the cake ingredients except the chocolate in a large bowl. Beat them together with an electric whisk (or whizz in a food processor) until you have a creamy mixture, then fold in the melted chocolate. Add a little more milk if the mix is too stiff – it should fall easily from a spoon.
Divide the mixture between the 2 tins and level. Bake on the same shelf in the oven for 20-25 minutes or until the sponge springs back when pressed. Cool for 5 minutes, turn out onto a wire rack, peel off the paper and cool completely. Cut each in half horizontally so that you have 4 layers altogether.
Sandwich the layers together with a little icing, then spread the rest on top thickly.
Bron: Olive Magazine
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
CHOCOLATE COCA COLA CAKE:
COCA COLA CHOCOLATE CAKE
A deliciously moist chocolate cake with a chocolate cola butter cream icing. Serve with a tasty chocolate sauce and some mini marshmallows for an extra special treat.
FOR THE CAKE:
1 cup plus 2 tablespoons butter
1 3/4 cup of self rising flour
1 1/2 cup sugar
3 heaping tablespoons of cocoa powder, sifted
generous pinch of baking soda
3/4 cup coke (slightly more than 3/4 cup)
1/4 cup milk
2 large eggs, beaten
1 teaspoon vanilla extract
FOR THE BUTTER CREAM ICING:
4 1/2 tablespoons of butter, softened
1 1/2 cups of powdered sugar, sifted
2 to 3 tablespoons cocoa powder, sifted
2 tablespoons of coke
FOR THE SAUCE:
1/2 cup heavy cream
3 tablespoons butter, cut into small pieces
1/3 cup sugar
1/3 cup dark brown sugar, firmly packed
pinch salt
1/2 cup sifted cocoa powder
To serve: Mini marshmallows
DIRECTIONS:
Pre-heat the oven to 180C .
Butter a 9 inch round cake pan. Set aside.
Whisk the flour, sugar, cocoa powder and baking soda together in a large bowl. Melt the butter and cola together. Add to the dry ingredients along with the milk, eggs and vanilla. Mix gently bur thoroughly. Pour into the prepared pan. Bake for 40 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack to cool.
Beat together all the ingredients together for the icing until smooth and fluffy. Spread over cooled cake.
To make the sauce, melt the butter and sugars together until they no longer feel grainy. Whisk in the cream and heat through. Whisk in the cocoa powder until smooth.
Cut the cake into slices to serve. Sprinkle with some marshmallows and spoon some of the chocolate sauce over top.
Bron: The English Kitchen
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
A deliciously moist chocolate cake with a chocolate cola butter cream icing. Serve with a tasty chocolate sauce and some mini marshmallows for an extra special treat.
FOR THE CAKE:
1 cup plus 2 tablespoons butter
1 3/4 cup of self rising flour
1 1/2 cup sugar
3 heaping tablespoons of cocoa powder, sifted
generous pinch of baking soda
3/4 cup coke (slightly more than 3/4 cup)
1/4 cup milk
2 large eggs, beaten
1 teaspoon vanilla extract
FOR THE BUTTER CREAM ICING:
4 1/2 tablespoons of butter, softened
1 1/2 cups of powdered sugar, sifted
2 to 3 tablespoons cocoa powder, sifted
2 tablespoons of coke
FOR THE SAUCE:
1/2 cup heavy cream
3 tablespoons butter, cut into small pieces
1/3 cup sugar
1/3 cup dark brown sugar, firmly packed
pinch salt
1/2 cup sifted cocoa powder
To serve: Mini marshmallows
DIRECTIONS:
Pre-heat the oven to 180C .
Butter a 9 inch round cake pan. Set aside.
Whisk the flour, sugar, cocoa powder and baking soda together in a large bowl. Melt the butter and cola together. Add to the dry ingredients along with the milk, eggs and vanilla. Mix gently bur thoroughly. Pour into the prepared pan. Bake for 40 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack to cool.
Beat together all the ingredients together for the icing until smooth and fluffy. Spread over cooled cake.
To make the sauce, melt the butter and sugars together until they no longer feel grainy. Whisk in the cream and heat through. Whisk in the cocoa powder until smooth.
Cut the cake into slices to serve. Sprinkle with some marshmallows and spoon some of the chocolate sauce over top.
Bron: The English Kitchen
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
CHOCOLATE CAKE HOME MADE
HOME MADE CHOCOLATE CAKE
INGREDIENTS
125g butter, softened
3/4 cup caster sugar
2 eggs, lightly beaten
1 1/4 cups self-raising flour, sifted
1/4 cup cocoa powder, sifted
1/2 cup milk
DIRECTIONS:
1. Step 1
Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, 1 at a time, beating after each addition. Stir in flour, cocoa and milk until combined.
2. Step 2
Spread into prepared pan. Bake for 1 hour 10 minutes or until skewer inserted in centre comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool completely
Bron: Recipe by Emma Braz
Plasing: Jana Prinsloo / WATERTAND RESEPTE VIR OUD EN JONK
HOME MADE CHOCOLATE CAKE
INGREDIENTS
125g butter, softened
3/4 cup caster sugar
2 eggs, lightly beaten
1 1/4 cups self-raising flour, sifted
1/4 cup cocoa powder, sifted
1/2 cup milk
DIRECTIONS:
1. Step 1
Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, 1 at a time, beating after each addition. Stir in flour, cocoa and milk until combined.
2. Step 2
Spread into prepared pan. Bake for 1 hour 10 minutes or until skewer inserted in centre comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool completely
Bron: Recipe by Emma Braz
Plasing: Jana Prinsloo / WATERTAND RESEPTE VIR OUD EN JONK
CHOC EXTRAVAGANZA (MOIRS ULTIMATE)
CHOC EXTRAVAGANZA (MOIRS ULTIMATE)
INGREDIENTS:
2 x 400g packets of Moir’s Soft ‘n Moist Chocolate Cake Mix
2 heaped tsp (10ml) of instant coffee powder dissolved into 2tbsp (30ml) hot water
4 eggs
100ml cooking oil
400ml fresh milk
FILLING:
1 packet (40g) Moir’s Creamo
1 tsp Moir’s Vanilla Essence
200g dark chocolate
20ml Frangelico liqueur
Chocolate Ganache
200g dark chocolate
180ml fresh cream
20ml Frangelico liqueur
100g hazelnuts
METHOD:
Four layers of rich chocolate sponge, filled with chocolate cream and topped with dark chocolate, hazelnut and Frangelico ganache
Make up the Moir’s chocolate sponge cakes as per instructions, adding 1 tsp (5ml) of instant coffee dissolved into 1 tablespoon (15ml) hot water per 400g packet. You will end up with four sponge cakes
Prepare the Moir’s Creamo as per instructions for use as a topping
Melt the chocolate in a heatproof bowl over simmering water and cool slightly
Mix the Creamo, chocolate and Frangelico together
Spread a 3rd of the creamo filling over the top of the sponge cake and top with the next sponge
Repeat until you have four layers.
Refrigerate for an hour or until the filling has set.
In the meantime, make the chocolate ganache by melting the cream and chocolate in a heatproof bowl over simmering water.
Stir until smooth and then add the Frangelico.
Leave to cool slightly and then pour over the cake, allowing the ganache to drip over the edge of the cake.
Top with the hazelnuts
Bron: Moirs Recipe
Plasing: Marianne Pampoen / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
2 x 400g packets of Moir’s Soft ‘n Moist Chocolate Cake Mix
2 heaped tsp (10ml) of instant coffee powder dissolved into 2tbsp (30ml) hot water
4 eggs
100ml cooking oil
400ml fresh milk
FILLING:
1 packet (40g) Moir’s Creamo
1 tsp Moir’s Vanilla Essence
200g dark chocolate
20ml Frangelico liqueur
Chocolate Ganache
200g dark chocolate
180ml fresh cream
20ml Frangelico liqueur
100g hazelnuts
METHOD:
Four layers of rich chocolate sponge, filled with chocolate cream and topped with dark chocolate, hazelnut and Frangelico ganache
Make up the Moir’s chocolate sponge cakes as per instructions, adding 1 tsp (5ml) of instant coffee dissolved into 1 tablespoon (15ml) hot water per 400g packet. You will end up with four sponge cakes
Prepare the Moir’s Creamo as per instructions for use as a topping
Melt the chocolate in a heatproof bowl over simmering water and cool slightly
Mix the Creamo, chocolate and Frangelico together
Spread a 3rd of the creamo filling over the top of the sponge cake and top with the next sponge
Repeat until you have four layers.
Refrigerate for an hour or until the filling has set.
In the meantime, make the chocolate ganache by melting the cream and chocolate in a heatproof bowl over simmering water.
Stir until smooth and then add the Frangelico.
Leave to cool slightly and then pour over the cake, allowing the ganache to drip over the edge of the cake.
Top with the hazelnuts
Bron: Moirs Recipe
Plasing: Marianne Pampoen / WATERTAND RESEPTE VIR OUD EN JONK
CHOCOLATE SWISS ROLL
CHOCOLATE SWISS ROLL
20g Unsweetened cocoa powder
40g Hot water
60g Egg yolks (approx. 3 large eggs)
45g Castor sugar
50g Sunflower oil
30g Fresh milk
75g Cake flour
120g Egg whites (approx. 3 large eggs)
60g Castor sugar
1/4tsp Vanilla extract
Grated Chocolate
METHOD:
For swiss roll (chiffon method)
Preheat oven at 180 deg C. Line a the base of a 11" x 14" tray.
Mix cocoa powder with hot water into a paste and set aside.
Use a electric hand mixer, whisk egg yolk and sugar till creamy.
Add in cocoa mixture (1) and mix well.
Add in oil and milk and mix till well incorporated. Stir in sifted flour and set aside.
In another mixing bowl, whisk egg white till foamy. Add in sugar and whisk till stiff peak at max speed. Then reduce to low speed to whisk for 1 min. (to reduce bubbles).
Fold 1/3 of the egg white mixture into the egg yolk mixture (4). Then add this mixture into the balance egg white fold till well corporated.
Pour mixture into the prepared tray and bake in preheated oven for 12 mins.
Carefully remove the cake from the tray to cool. Cover probably to prevent drying.
Bron: wensdelight.blogspot.com.au
Plasing & Foto: Joey Kruger/WATERTAND RESEPTE VIR OUD EN JONK
VERSIERSEL EN VULSEL:
5 E sagte botter,
4 E kakaopoeier,
875 ml versiersuiker en
2 E amarula of enige ander room likeur.
Klits tot sag en romerig en smeer oor rol
Rol versigtig op en smeer nog versiersel bo-oor as jy wil.
Bron: Radio Namakwaland
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
CHOCOLATE SWISS ROLL
20g Unsweetened cocoa powder
40g Hot water
60g Egg yolks (approx. 3 large eggs)
45g Castor sugar
50g Sunflower oil
30g Fresh milk
75g Cake flour
120g Egg whites (approx. 3 large eggs)
60g Castor sugar
1/4tsp Vanilla extract
Grated Chocolate
METHOD:
For swiss roll (chiffon method)
Preheat oven at 180 deg C. Line a the base of a 11" x 14" tray.
Mix cocoa powder with hot water into a paste and set aside.
Use a electric hand mixer, whisk egg yolk and sugar till creamy.
Add in cocoa mixture (1) and mix well.
Add in oil and milk and mix till well incorporated. Stir in sifted flour and set aside.
In another mixing bowl, whisk egg white till foamy. Add in sugar and whisk till stiff peak at max speed. Then reduce to low speed to whisk for 1 min. (to reduce bubbles).
Fold 1/3 of the egg white mixture into the egg yolk mixture (4). Then add this mixture into the balance egg white fold till well corporated.
Pour mixture into the prepared tray and bake in preheated oven for 12 mins.
Carefully remove the cake from the tray to cool. Cover probably to prevent drying.
Bron: wensdelight.blogspot.com.au
Plasing & Foto: Joey Kruger/WATERTAND RESEPTE VIR OUD EN JONK
VERSIERSEL EN VULSEL:
5 E sagte botter,
4 E kakaopoeier,
875 ml versiersuiker en
2 E amarula of enige ander room likeur.
Klits tot sag en romerig en smeer oor rol
Rol versigtig op en smeer nog versiersel bo-oor as jy wil.
Bron: Radio Namakwaland
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
DOUBLE DARK CHOCOLATE CAKE WITH CHOCOLATE CREAM CHEESE FROSTING
DOUBLE DARK CHOCOLATE CAKE WITH CHOCOLATE CREAM CHEESE FROSTING
Serves: 8-10
INGREDIENTS:
1 ¾ cup Cake flour
2 cups Sugar
¾ cup Cocoa powder
2 tsp Baking soda (bicarbonate of soda)
1 tsp Baking powder
½ tsp Salt
1 cup Buttermilk, shaken (refer notes for substitute)
½ cup Vegetable oil – (I used Sunflower oil)
2 extra-large Eggs, room temp – (refer notes)
1 tsp Vanilla essence
1 cup Hot coffee (refer notes)
FOR THE CHOCOLATE CREAM CHEESE FROSTING:
200 gms Cream cheese – softened (full cream)
175 gms Unsalted Butter –softened
225 gms Semi sweet chocolate
1 tsp Vanilla essence
1¾ – 2 cups Icing sugar
FOR SUGAR SYRUP:
⅓ cup Sugar
⅓ cup Water
FOR CHOCLATE SHARDS
125 gms Baking chocolate
INSTRUCTIONS:
Preheat the oven to 350 degrees F / 180 C. Prepare two 8-inch or 9 inch cake pans – Line with parchment, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
In another bowl or large measuring cup, combine the buttermilk, oil, eggs, and vanilla, gently whisk. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine – scrape up from the bottom to catch any pesky flour mixture hiding below.
Pour the batter into the prepared pans and bake for 35 to 40 minutes. Cool in the pans for 30 minutes, then turn them out onto a cooling rack to complete cooling.
FOR THE ICING:
Melt the chocolate in MW or using a double boiler method. Let it cool. Cream together the softened cream cheese and butter. Make sure there are no lumps. Add Vanilla essence and mix well. Add melted chocolate. Combine. Add 1 cup of icing sugar and mix well. Do a taste test and add the rest of the icing sugar accordingly and combine well.
FOR THE SUGAR SYRUP:
Mix together water and sugar. Heat it till the sugar dissolves and let it boil. Remove from fire and let it cool completely.
FOR CHOCOLATE SHARDS:
Melt 125 gms of baking chocolate in MW or using a double boiler method. Spread the melted chocolate (there is no need to cool it) on a parchment/baking paper. Cover it with another parchment paper of same size. Roll it into a tube, refrigerate it with the seam side down for 2 hours. Unroll the tube and the chocolate will crackle itself. Shards is ready. Use as per your liking. Check out the video here, to see how it’s done.
ASSEMBLY OF THE CAKE:
The cake has to be cooled completely before icing. Place one of the cakes on a cake board & brush it with sugar syrup, make sure the entire cake is brushed. Place some icing on top of it & spread using a spatula. Place the other cake on top of this and repeat the process. After the top layer is placed and covered with icing, apply the icing around the sides as well. Now you can decorate the cake with Chocolate shards.
Refrigerate the iced cake. Keep the refrigerated cake @ room temp for 20-30 mins, before serving.
NOTES:
Buttermilk substitute: 1 cup buttermilk = 1 tablespoon lemon juice or white vinegar + enough milk to make 1 cup. Let stand for 5 minutes 1 cup buttermilk = 1 cup plain yogurt.
You can also use an electric beater or a manual whisk to make the batter.
Since I didn’t have extra large eggs, I used 2 whole eggs and 1 egg white. To make I cup hot coffee, I added 3 tsp of instant coffee powder to 1 cup hot water.
The cake batter is very thin and almost runny. I wouldn’t recommend using a spring form/loose bottom tin for baking this.
I used two 9 inch cake pans. My cakes were ready in 25 mins. It’s ok to bake one cake at a time, if your oven cant fit 2 pans together. I’ve also baked this cake in two, 7 inch round pan and with the excess batter I got 12 std size cupcakes. Adjust the baking time of the cake, depending on the size of the pan you are using.
When I baked the 7 inch cakes, I cut each cake into 2, to get a 4 layered cake.
I baked the cake one day in advance. I wrapped the cooled cake in cling film and stored at room temp. The iced cake can be refrigerated for 3-4 days in an airtight container.
Bron: Maria Jose Martin
Plasing: Marianne Pampoen / WATERTAND RESEPTE VIR OUD EN JONK
Serves: 8-10
INGREDIENTS:
1 ¾ cup Cake flour
2 cups Sugar
¾ cup Cocoa powder
2 tsp Baking soda (bicarbonate of soda)
1 tsp Baking powder
½ tsp Salt
1 cup Buttermilk, shaken (refer notes for substitute)
½ cup Vegetable oil – (I used Sunflower oil)
2 extra-large Eggs, room temp – (refer notes)
1 tsp Vanilla essence
1 cup Hot coffee (refer notes)
FOR THE CHOCOLATE CREAM CHEESE FROSTING:
200 gms Cream cheese – softened (full cream)
175 gms Unsalted Butter –softened
225 gms Semi sweet chocolate
1 tsp Vanilla essence
1¾ – 2 cups Icing sugar
FOR SUGAR SYRUP:
⅓ cup Sugar
⅓ cup Water
FOR CHOCLATE SHARDS
125 gms Baking chocolate
INSTRUCTIONS:
Preheat the oven to 350 degrees F / 180 C. Prepare two 8-inch or 9 inch cake pans – Line with parchment, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
In another bowl or large measuring cup, combine the buttermilk, oil, eggs, and vanilla, gently whisk. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine – scrape up from the bottom to catch any pesky flour mixture hiding below.
Pour the batter into the prepared pans and bake for 35 to 40 minutes. Cool in the pans for 30 minutes, then turn them out onto a cooling rack to complete cooling.
FOR THE ICING:
Melt the chocolate in MW or using a double boiler method. Let it cool. Cream together the softened cream cheese and butter. Make sure there are no lumps. Add Vanilla essence and mix well. Add melted chocolate. Combine. Add 1 cup of icing sugar and mix well. Do a taste test and add the rest of the icing sugar accordingly and combine well.
FOR THE SUGAR SYRUP:
Mix together water and sugar. Heat it till the sugar dissolves and let it boil. Remove from fire and let it cool completely.
FOR CHOCOLATE SHARDS:
Melt 125 gms of baking chocolate in MW or using a double boiler method. Spread the melted chocolate (there is no need to cool it) on a parchment/baking paper. Cover it with another parchment paper of same size. Roll it into a tube, refrigerate it with the seam side down for 2 hours. Unroll the tube and the chocolate will crackle itself. Shards is ready. Use as per your liking. Check out the video here, to see how it’s done.
ASSEMBLY OF THE CAKE:
The cake has to be cooled completely before icing. Place one of the cakes on a cake board & brush it with sugar syrup, make sure the entire cake is brushed. Place some icing on top of it & spread using a spatula. Place the other cake on top of this and repeat the process. After the top layer is placed and covered with icing, apply the icing around the sides as well. Now you can decorate the cake with Chocolate shards.
Refrigerate the iced cake. Keep the refrigerated cake @ room temp for 20-30 mins, before serving.
NOTES:
Buttermilk substitute: 1 cup buttermilk = 1 tablespoon lemon juice or white vinegar + enough milk to make 1 cup. Let stand for 5 minutes 1 cup buttermilk = 1 cup plain yogurt.
You can also use an electric beater or a manual whisk to make the batter.
Since I didn’t have extra large eggs, I used 2 whole eggs and 1 egg white. To make I cup hot coffee, I added 3 tsp of instant coffee powder to 1 cup hot water.
The cake batter is very thin and almost runny. I wouldn’t recommend using a spring form/loose bottom tin for baking this.
I used two 9 inch cake pans. My cakes were ready in 25 mins. It’s ok to bake one cake at a time, if your oven cant fit 2 pans together. I’ve also baked this cake in two, 7 inch round pan and with the excess batter I got 12 std size cupcakes. Adjust the baking time of the cake, depending on the size of the pan you are using.
When I baked the 7 inch cakes, I cut each cake into 2, to get a 4 layered cake.
I baked the cake one day in advance. I wrapped the cooled cake in cling film and stored at room temp. The iced cake can be refrigerated for 3-4 days in an airtight container.
Bron: Maria Jose Martin
Plasing: Marianne Pampoen / WATERTAND RESEPTE VIR OUD EN JONK
CHOC RIPPLE CAKE
CHOC RIPPLE CAKE
Create an impressive cake without ever turning on the oven. Taste members adore this choc ripple refrigerator cake and for good reason.
Super Food Ideas - December 2010
Recipe by Arnott's
Photography by Sue Ferris
2 cups (500ml) thickened cream
1 tsp caster sugar
1 tsp vanilla essence
1 x 250g packet Arnott’s Choc Ripple biscuits
Raspberries or seasonal berries to decorate
METHOD:
Place cream, sugar and vanilla in a bowl and beat using an electric beater until stiff.
Spread a little of the cream onto the base of a serving plate. Spread one biscuit with 1 1/2 teaspoons cream then sandwich with another biscuit. Top with another 1 1/2 teaspoons cream then place biscuits on their side onto the serving plate. Repeat until all biscuits have been used and form a cake.
Spread remaining cream over cake to cover entirely. Cover loosely with foil, then place in refrigerator for a minimum of 6 hours to set.
Just before serving, sprinkle cake with seasonal berries.
Bron:Taste.com
Plasing & Foto: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
CHOC RIPPLE CAKE
Create an impressive cake without ever turning on the oven. Taste members adore this choc ripple refrigerator cake and for good reason.
Super Food Ideas - December 2010
Recipe by Arnott's
Photography by Sue Ferris
2 cups (500ml) thickened cream
1 tsp caster sugar
1 tsp vanilla essence
1 x 250g packet Arnott’s Choc Ripple biscuits
Raspberries or seasonal berries to decorate
METHOD:
Place cream, sugar and vanilla in a bowl and beat using an electric beater until stiff.
Spread a little of the cream onto the base of a serving plate. Spread one biscuit with 1 1/2 teaspoons cream then sandwich with another biscuit. Top with another 1 1/2 teaspoons cream then place biscuits on their side onto the serving plate. Repeat until all biscuits have been used and form a cake.
Spread remaining cream over cake to cover entirely. Cover loosely with foil, then place in refrigerator for a minimum of 6 hours to set.
Just before serving, sprinkle cake with seasonal berries.
Bron:Taste.com
Plasing & Foto: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
DELECTABLE MINI CHOCOLATE ORANGE CAKES
MINI CHOCOLATE ORANGE CAKES
Makes :6 small double-layer cakes
INGREDIENTS
PASTRY:
500 g GOLDEN CLOUD Chocolate Cake Mix
150 ml sunflower oil
150 ml milk
100 ml orange liqueur or orange juice
50 ml water
2 eggs
GANACHE:
250 ml fresh cream
300 g good quality dark chocolate, roughly chopped 100 g unsalted butter
FOR DECORATIONS:
Silver balls
Ribbon of choice
Rose petals, rinsed and dried. (optional)
INSTRUCTION
Preheat oven to 180 ˚C. Grease and line 12 empty 175 g tuna tins or hollows of a 6 hole jumbo muffin tin.
Beat the oil, milk, liqueur, water and eggs together. Add to the dry GOLDEN CLOUD Chocolate Cake Mix and mix according to instructions on the pack. Divide the batter between the prepared tins.
Bake for 15 - 20 minutes or until cakes spring back when gently pressed with the finger. Remove from tins. Allow to cool on a wire rack.
FOR GANACHE: Heat the cream in a small heavy-based saucepan. Bring to boil and immediately remove from heat. Pour half hot cream over the chocolate in a small bowl. Stir thoroughly, add the remaining cream and stir until smooth. Add the 100 g butter and stir until mixed through. Cover and leave in a cool dry place for 1 hour or until thickened.
TO DECORATE: Cut the tops of the cakes even. If a muffin tin was used, cut the cakes in half horizontally and cut the tops even. Sandwich the cakes together with a thin layer of the ganache. Spread the remaining ganache on top of the cakes, using a pallet knife. Decorate with silver balls and rose petals. Tie a piece of ribbon around each cake and place on a cake stand.
Serve with afternoon tea or as dessert.
Bron: Golden cloud recipe
Plasing: Marianne Pampoen / WATERTAND RESEPTE VIR OUD EN JONK
Makes :6 small double-layer cakes
INGREDIENTS
PASTRY:
500 g GOLDEN CLOUD Chocolate Cake Mix
150 ml sunflower oil
150 ml milk
100 ml orange liqueur or orange juice
50 ml water
2 eggs
GANACHE:
250 ml fresh cream
300 g good quality dark chocolate, roughly chopped 100 g unsalted butter
FOR DECORATIONS:
Silver balls
Ribbon of choice
Rose petals, rinsed and dried. (optional)
INSTRUCTION
Preheat oven to 180 ˚C. Grease and line 12 empty 175 g tuna tins or hollows of a 6 hole jumbo muffin tin.
Beat the oil, milk, liqueur, water and eggs together. Add to the dry GOLDEN CLOUD Chocolate Cake Mix and mix according to instructions on the pack. Divide the batter between the prepared tins.
Bake for 15 - 20 minutes or until cakes spring back when gently pressed with the finger. Remove from tins. Allow to cool on a wire rack.
FOR GANACHE: Heat the cream in a small heavy-based saucepan. Bring to boil and immediately remove from heat. Pour half hot cream over the chocolate in a small bowl. Stir thoroughly, add the remaining cream and stir until smooth. Add the 100 g butter and stir until mixed through. Cover and leave in a cool dry place for 1 hour or until thickened.
TO DECORATE: Cut the tops of the cakes even. If a muffin tin was used, cut the cakes in half horizontally and cut the tops even. Sandwich the cakes together with a thin layer of the ganache. Spread the remaining ganache on top of the cakes, using a pallet knife. Decorate with silver balls and rose petals. Tie a piece of ribbon around each cake and place on a cake stand.
Serve with afternoon tea or as dessert.
Bron: Golden cloud recipe
Plasing: Marianne Pampoen / WATERTAND RESEPTE VIR OUD EN JONK
CARAMEL (SALTED) DING DONG CAKE TOPPED WITH CHOCOLATE
CARAMEL (SALTED) DING DONG CAKE TOPPED WITH CHOCOLATE
THIS CAKE IS A TRIBUTE TO HOSTESS. IT'S A PLAY ON THE DING DONG, AND GOES ONE STEP FURTHER INCLUDING A DARK CHOCOLATE SALTED CARAMEL GANACHE IN BETWEEN. THIS IS ONE OF THE MOST DELICIOUS CAKES EVER! TRULY, A MUST TRY, NO MATTER HOW YOU DECIDE TO DECORATE IT IN THE END!
CAKE RECIPE (BEST CHOCOLATE CAKE EVER!)
FOLLOW THIS RECIPE IF YOU WANT TWO LAYERS.
I DOUBLED THIS TO MAKE 4 LAYERS-
I USED 3 LAYERS FOR THIS CAKE AND SAVED THE FOURTH IN THE FREEZER FOR ANOTHER CREATION!
FOR THE CAKE:
• 2 cups sugar
• 1 3/4 cups all-purpose flour
• 3/4 cups cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk
• 1 cup hot coffee
• 1/2 cup canola oil
• 2 large eggs
• 2 teaspoon pure vanilla extract
1. Adjust oven rack to the middle position. Preheat oven to 180°C. Butter and line 2, 20cm baking pans with parchment paper. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, add the dry ingredients & mix.
3. Add in the buttermilk, hot coffee, oil, eggs, and vanilla. Mix on medium speed until well combined 1-2 mins.
4. Divide batter among cake pans and bake until a toothpick inserted comes out almost clean, about 35 to 40 minutes. Let cake cool in pans about 10 minutes then remove from pans and cool on a cooling rack until completely cooled. I froze mine at this point, overnight.
BEFORE MAKING THIS CAKE, YOU'LL WANT TO HAVE MY HOMEMADE 8 OUNCE (240ml)CARAMEL READY TO GO! IT WILL STORE IN THE FRIDGE FOR WEEKS SO YOU CAN MAKE IT WAY IN ADVANCE!!! RECIPE AT THE END.
NEXT, MAKE THE CHOCOLATE CARAMEL GANACHE.
JUST MELT 10 OUNCES (275g) DARK CHIPS IN THE MICROWAVE AND STIR IN YOUR 8 OUNCES (240ml) OF COLD CARAMEL.
WHISK UNTIL SMOOTH. SET ASIDE TO THICKEN (SPEED THIS IN FRIDGE OR REHEAT IF TOO THICK)
VANILLA BEAN WHIPPED CREAM FILLING:
• 2 tablespoons cold water
• 1 1/4 teaspoons unflavoured gelatin
• 1 1/2 cups chilled heavy cream
• 3/4 cup powdered sugar
• 1 vanilla bean, split lengthwise
1. Add the cold water to a small bowl, then sprinkle the gelatin over it. Allow to sit for about 10 minutes, until it has set.
2. In a small skillet, add about 1/2-inch (1cm) of water, and heat over medium-high heat. Place the small bowl with the gelatin directly inside the skillet. Stir the gelatin until it is melted, about 2 minutes. Remove the bowl from the skillet.
3. In the mixer, use whisk attachment and beat the heavy cream, powdered sugar, and vanilla bean seeds. Beat on high to soft peaks. Add in the melted gelatin mixture and continue to beat until stiff peaks have formed.
ASSEMBLE YOUR CAKE
4. Take the first cake layer and place it on a cake plate. Spread a layer of ganache over the cake. Top with vanilla bean whipped cream. Repeat in between each layer you use. Chill cake.
5. Make ganache to pour on top:
6. Heat 1 c. heavy cream and pour over 8 ounces (225G) dark chips. Whisk smooth and pour over cake!
7. Decorate with chocolate dipped Twinkies, chocolate dipped marshmallows or anything else you like!
CHILL FIRM BEFORE CUTTING!!!!!
I HAVE ADDED SOME TIPS BELOW TO HELP MAKE THIS EASY FOR YOU!!
FOOL PROOF SALTED CARAMEL
Ingredients:
2 cups sugar
1 2/3 cups heavy cream
2 Tbsp salted butter
3/4 tsp coarse sea salt
METHOD TO MAKE CARAMEL SAUCE :
1. Spread the sugar in an even layer in a large metal pot, at least 6 quarts. Set over a moderate heat and cook without stirring, until the sugar near the edge just starts to liquefy.
2. Use a wooden spoon and begin stirring, encouraging the melted sugar around the edges toward the center, delicately stirring up any sugar melting on the bottom as well. The sugar will start to look pebbly as it cooks, but keep going until it is melted completely and an amber color. If you think it is cooking too fast, lower the heat and keep stirring. Be patient.
3. Continue to cook until the sugar turns deep brown. Once brown, take it off of the heat!!!!
4. Time to add the cream but here is my trick....only add a DROP at a time and stir, stir, stir. This will eliminate the seizing of your caramel and you will love me for this trick. Keep adding a drop at a time and stirring until all of the cream is mixed in. Be patient...you have a lot of cream so this will take a few minutes. Once smooth, add butter and salt. Let cool. Will store in fridge up to one month. HA! As if it will last that long...ever!!!! TOO delicious!!
Bron: Hugs and Cookies
Plasing: Rista Greyvenstein
CARAMEL (SALTED) DING DONG CAKE TOPPED WITH CHOCOLATE
THIS CAKE IS A TRIBUTE TO HOSTESS. IT'S A PLAY ON THE DING DONG, AND GOES ONE STEP FURTHER INCLUDING A DARK CHOCOLATE SALTED CARAMEL GANACHE IN BETWEEN. THIS IS ONE OF THE MOST DELICIOUS CAKES EVER! TRULY, A MUST TRY, NO MATTER HOW YOU DECIDE TO DECORATE IT IN THE END!
CAKE RECIPE (BEST CHOCOLATE CAKE EVER!)
FOLLOW THIS RECIPE IF YOU WANT TWO LAYERS.
I DOUBLED THIS TO MAKE 4 LAYERS-
I USED 3 LAYERS FOR THIS CAKE AND SAVED THE FOURTH IN THE FREEZER FOR ANOTHER CREATION!
FOR THE CAKE:
• 2 cups sugar
• 1 3/4 cups all-purpose flour
• 3/4 cups cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk
• 1 cup hot coffee
• 1/2 cup canola oil
• 2 large eggs
• 2 teaspoon pure vanilla extract
1. Adjust oven rack to the middle position. Preheat oven to 180°C. Butter and line 2, 20cm baking pans with parchment paper. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, add the dry ingredients & mix.
3. Add in the buttermilk, hot coffee, oil, eggs, and vanilla. Mix on medium speed until well combined 1-2 mins.
4. Divide batter among cake pans and bake until a toothpick inserted comes out almost clean, about 35 to 40 minutes. Let cake cool in pans about 10 minutes then remove from pans and cool on a cooling rack until completely cooled. I froze mine at this point, overnight.
BEFORE MAKING THIS CAKE, YOU'LL WANT TO HAVE MY HOMEMADE 8 OUNCE (240ml)CARAMEL READY TO GO! IT WILL STORE IN THE FRIDGE FOR WEEKS SO YOU CAN MAKE IT WAY IN ADVANCE!!! RECIPE AT THE END.
NEXT, MAKE THE CHOCOLATE CARAMEL GANACHE.
JUST MELT 10 OUNCES (275g) DARK CHIPS IN THE MICROWAVE AND STIR IN YOUR 8 OUNCES (240ml) OF COLD CARAMEL.
WHISK UNTIL SMOOTH. SET ASIDE TO THICKEN (SPEED THIS IN FRIDGE OR REHEAT IF TOO THICK)
VANILLA BEAN WHIPPED CREAM FILLING:
• 2 tablespoons cold water
• 1 1/4 teaspoons unflavoured gelatin
• 1 1/2 cups chilled heavy cream
• 3/4 cup powdered sugar
• 1 vanilla bean, split lengthwise
1. Add the cold water to a small bowl, then sprinkle the gelatin over it. Allow to sit for about 10 minutes, until it has set.
2. In a small skillet, add about 1/2-inch (1cm) of water, and heat over medium-high heat. Place the small bowl with the gelatin directly inside the skillet. Stir the gelatin until it is melted, about 2 minutes. Remove the bowl from the skillet.
3. In the mixer, use whisk attachment and beat the heavy cream, powdered sugar, and vanilla bean seeds. Beat on high to soft peaks. Add in the melted gelatin mixture and continue to beat until stiff peaks have formed.
ASSEMBLE YOUR CAKE
4. Take the first cake layer and place it on a cake plate. Spread a layer of ganache over the cake. Top with vanilla bean whipped cream. Repeat in between each layer you use. Chill cake.
5. Make ganache to pour on top:
6. Heat 1 c. heavy cream and pour over 8 ounces (225G) dark chips. Whisk smooth and pour over cake!
7. Decorate with chocolate dipped Twinkies, chocolate dipped marshmallows or anything else you like!
CHILL FIRM BEFORE CUTTING!!!!!
I HAVE ADDED SOME TIPS BELOW TO HELP MAKE THIS EASY FOR YOU!!
FOOL PROOF SALTED CARAMEL
Ingredients:
2 cups sugar
1 2/3 cups heavy cream
2 Tbsp salted butter
3/4 tsp coarse sea salt
METHOD TO MAKE CARAMEL SAUCE :
1. Spread the sugar in an even layer in a large metal pot, at least 6 quarts. Set over a moderate heat and cook without stirring, until the sugar near the edge just starts to liquefy.
2. Use a wooden spoon and begin stirring, encouraging the melted sugar around the edges toward the center, delicately stirring up any sugar melting on the bottom as well. The sugar will start to look pebbly as it cooks, but keep going until it is melted completely and an amber color. If you think it is cooking too fast, lower the heat and keep stirring. Be patient.
3. Continue to cook until the sugar turns deep brown. Once brown, take it off of the heat!!!!
4. Time to add the cream but here is my trick....only add a DROP at a time and stir, stir, stir. This will eliminate the seizing of your caramel and you will love me for this trick. Keep adding a drop at a time and stirring until all of the cream is mixed in. Be patient...you have a lot of cream so this will take a few minutes. Once smooth, add butter and salt. Let cool. Will store in fridge up to one month. HA! As if it will last that long...ever!!!! TOO delicious!!
Bron: Hugs and Cookies
Plasing: Rista Greyvenstein
COFFEE & WALNUT CAKE
125g butter, at room temperature
125g caster sugar
2 eggs
125g self-raising flour
1 tsp baking powder
2 heaped tbsp coffee, dissolved in 100ml water
100g walnut halves
ICING:
200g butter
2-300g icing sugar
METHOD:
Heat the oven to 170C/fan 150C/fan 3. Line a deep 18cm loose-based or springform cake tin. Beat the butter and sugar together with electric beaters and then beat in the eggs, flour and baking powder.
Beat in 1 tbsp of the coffee mixture and then add up to another tbsp little by little until the mixture drops easily off the spoon. Keep the rest of the coffee mixture for the icing.
Stir in half the walnuts, snapping them in half as you drop them into the bowl. Spoon into the tin, level the top and bake for 40 minutes or until a skewer comes out cleanly. Cool.
To make the icing, beat the butter until soft and then beat in 200g icing sugar followed by the remaining coffee mixture, little by little. Stop when you have a depth of colour and flavour that you like. If the icing looks a little soft, beat in extra icing sugar.
Cut the cake into 3 slices horizontally and then sandwich the layers together with some of the icing, you need a reasonably thick layer. Ice the top of the cake with the rest of the icing and decorate with the rest of the walnuts.
Bron: Olive Magazine
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
125g caster sugar
2 eggs
125g self-raising flour
1 tsp baking powder
2 heaped tbsp coffee, dissolved in 100ml water
100g walnut halves
ICING:
200g butter
2-300g icing sugar
METHOD:
Heat the oven to 170C/fan 150C/fan 3. Line a deep 18cm loose-based or springform cake tin. Beat the butter and sugar together with electric beaters and then beat in the eggs, flour and baking powder.
Beat in 1 tbsp of the coffee mixture and then add up to another tbsp little by little until the mixture drops easily off the spoon. Keep the rest of the coffee mixture for the icing.
Stir in half the walnuts, snapping them in half as you drop them into the bowl. Spoon into the tin, level the top and bake for 40 minutes or until a skewer comes out cleanly. Cool.
To make the icing, beat the butter until soft and then beat in 200g icing sugar followed by the remaining coffee mixture, little by little. Stop when you have a depth of colour and flavour that you like. If the icing looks a little soft, beat in extra icing sugar.
Cut the cake into 3 slices horizontally and then sandwich the layers together with some of the icing, you need a reasonably thick layer. Ice the top of the cake with the rest of the icing and decorate with the rest of the walnuts.
Bron: Olive Magazine
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BLACK FOREST TORTE
Serves 10-12
Prep 1 hour (+ cooling
& 2 hours chilling time) Cooking 50 mins
670g jar Marco Polo Morello Cherries
60ml (1/4 cup) kirsch* (cherry
brandy)
200g dark chocolate, finely chopped
150g milk chocolate, finely chopped
350ml thickened cream
150g (1 cup) plain flour, sifted
35g (1/3 cup) cocoa powder, sifted
6 eggs
215g (1 cup) caster sugar
60g butter, melted
120g dark chocolate, extra, finely chopped
Pinch of table salt
125ml (1/2 cup) pouring cream
White and dark chocolate curls, to decorate
*Available from Dan Murphy's
1 Drain cherries, reserving 80ml (1/3 cup) syrup. Combine syrup and kirsch in a bowl. Place combined chocolate and thickened cream in a
microwave-safe bowl. Cook on medium in microwave, stirring halfway, for 2-3 minutes until smooth. Chill, stirring halfway, for 1 hour or until thick. Use an electric beater to beat until thick and spreadable.
2 Meanwhile, preheat oven to 180ºC. Line a 26cm (base measurement) non-stick spring-form cake pan. Place flour and cocoa powder in a bowl. Place eggs and caster sugar in a separate bowl over a saucepan one-third filled with simmering water. Whisk for 4 minutes or until warm. Remove from heat. Use an electric beater to beat for 5 minutes or until a ribbon trail forms when beater is lifted. Fold flour mixture into egg mixture until just combined. Fold in the butter. Pour into lined pan. Bake for 35-40 minutes or until the sponge springs back when touched. Cool completely.
3 Place dark chocolate and salt in a bowl. Bring pouring cream just to boil in a saucepan over medium heat. Pour the cream over chocolate. Whisk ganache until smooth.
4 Cut cake horizontally into 3 layers. Place cake base on a plate. Drizzle with one-third of the syrup mixture. Spread over half the cream mixture. Top with one-third of the cherries. Continue layering with remaining cake, syrup mixture, cream mixture and half the remaining cherries, finishing with a cake layer. Pour over ganache and set aside to set. Top with remaining cherries and chocolate curls.
This recipe is part of our German Bakehouse feature.
Bron: Woolworth's Australian Good Taste
Plasing: Marieta van Bladeren
Prep 1 hour (+ cooling
& 2 hours chilling time) Cooking 50 mins
670g jar Marco Polo Morello Cherries
60ml (1/4 cup) kirsch* (cherry
brandy)
200g dark chocolate, finely chopped
150g milk chocolate, finely chopped
350ml thickened cream
150g (1 cup) plain flour, sifted
35g (1/3 cup) cocoa powder, sifted
6 eggs
215g (1 cup) caster sugar
60g butter, melted
120g dark chocolate, extra, finely chopped
Pinch of table salt
125ml (1/2 cup) pouring cream
White and dark chocolate curls, to decorate
*Available from Dan Murphy's
1 Drain cherries, reserving 80ml (1/3 cup) syrup. Combine syrup and kirsch in a bowl. Place combined chocolate and thickened cream in a
microwave-safe bowl. Cook on medium in microwave, stirring halfway, for 2-3 minutes until smooth. Chill, stirring halfway, for 1 hour or until thick. Use an electric beater to beat until thick and spreadable.
2 Meanwhile, preheat oven to 180ºC. Line a 26cm (base measurement) non-stick spring-form cake pan. Place flour and cocoa powder in a bowl. Place eggs and caster sugar in a separate bowl over a saucepan one-third filled with simmering water. Whisk for 4 minutes or until warm. Remove from heat. Use an electric beater to beat for 5 minutes or until a ribbon trail forms when beater is lifted. Fold flour mixture into egg mixture until just combined. Fold in the butter. Pour into lined pan. Bake for 35-40 minutes or until the sponge springs back when touched. Cool completely.
3 Place dark chocolate and salt in a bowl. Bring pouring cream just to boil in a saucepan over medium heat. Pour the cream over chocolate. Whisk ganache until smooth.
4 Cut cake horizontally into 3 layers. Place cake base on a plate. Drizzle with one-third of the syrup mixture. Spread over half the cream mixture. Top with one-third of the cherries. Continue layering with remaining cake, syrup mixture, cream mixture and half the remaining cherries, finishing with a cake layer. Pour over ganache and set aside to set. Top with remaining cherries and chocolate curls.
This recipe is part of our German Bakehouse feature.
Bron: Woolworth's Australian Good Taste
Plasing: Marieta van Bladeren
BLACK FOREST CHERRY TORTE
INGREDIENTS
Small amount of vegetable shortening and flour for preparing pan
CHOCOLATE GENOISE BATTER:
½ cup unsalted butter
¾ cup cake flour
½ cup Dutch-processed cocoa powder
6 large eggs, room temperature
¾ cup granulated sugar
2 teaspoons pure vanilla extract
Tip: Use standard measuring cups and spoons or scales for
accurate measuring.
POACHED CHERRIES:
2 cups (about 500gr )
fresh dark sweet cherries
3 cups water
2/3 cup granulated sugar
Tip: in place of fresh cherries, use frozen cherries, or jarred Morello or Bing cherries. If using frozen cherries, cook as directed for fresh cherries.
If using jarred cherries, they have already been poached; drain and reserve 1 cup of the cherry juice.
SUGAR SYRUP:
1 cup reserved cherry water (from the poached cherries), or 1 cup cherry juice from the jarred cherries
2 tablespoons granulated sugar
2 tablespoons kirshwasser or cherry liquor or cherry brandy
Whipped Cream Filling and
FROSTING:
3 cups chilled whipping (heavy) cream
¾ cups confectioner's (powdered) sugar
1 teaspoon pure vanilla extract
GARNISH:
Reserved poached cherries
Reserved whipped cream
Small block of chocolate (milk chocolate, bittersweet, or semisweet) for chocolate curls
DIRECTIONS:
Preheat oven to 180°C. Prepare one 9 inch round layer cake pan; generously grease the pan with shortening and dust with flour.
Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour. Wrap the outside of the pan with a cake strip to help ensure the cake rises evenly.
Tip: Make a cake strip with a length of aluminium foil long enough to encircle the pan with a little overlap.
Fold the strip lengthwise until it is 2 to 3 inches wide. Wrap the strip around the outside of the pan and secure it with a metal paper clip or tape. If you don’t have a heart shaped cake pan, substitute with a 9-inch round layer cake pan.
CHOCOLATE GENOISE BATTER:
Melt the butter in a small saucepan over low heat. Remove from heat and set aside to cool. Or, place the butter in a
microwave-safe bowl, use 50% power and heat just until the butter is melted; do not overheat. Set aside to cool.
Sift the cake flour and cocoa together 4 times onto a paper towel or piece of parchment paper or wax paper. Set aside.
In a large bowl of an electric mixer, use a wire whisk to whisk together the eggs and sugar just until blended. Place the bowl over a pan of
barely simmering water, making sure that the water does not touch the bottom of the bowl, and heat the egg mixture 3 to 5 minutes, whisking constantly, until the mixture is a deep golden color and warm to the touch, between 110 and 120 degrees on an instant-read thermometer.
Remove the bowl from the simmering water and dry the bottom. Using an electric mixer with the whisk attachment, beat the egg mixture on medium-high speed until cool and the mixture has tripled in volume and is thick and light in color, about 5 to 6 minutes. Reduce the
mixer speed to medium and add the vanilla. Beat 1 minute longer. Remove the bowl from the mixer.
Place the cocoa and flour into a wire mesh strainer and sprinkle 2 to 3 tablespoons at a time over the egg mixture. Using a balloon type
whisk or large rubber spatula, fold the cocoa/flour into the eggs, using about 3 to 4 turns with each addition of cocoa/flour, and making sure to reach to the bottom of the bowl as you fold. Do not worry about incorporating all the flour until the last addition, as too much handling will deflate the batter. The flour should be added quickly in about 5 to 6 additions.
Before the last addition of cocoa/flour, quickly pour the warm butter in a stream over the batter.
Immediately sprinkle in the remaining cocoa/flour mixture, and fold into the batter taking about 12 to 15 more turns to completely incorporate the
ingredients, and taking no more than 15 to 20 seconds as the batter can deflate quickly.
Using a rubber spatula, immediately push the batter into the prepared pan. If any butter remains in the bottom of the bowl, do not add to the
batter as this could prevent the cake from rising. Smooth the top of the batter with a small offset spatula or the back of a large spoon.
BAKE:
Tap the pan on the counter to remove air bubbles, and place the pan in the oven. Bake 35 to 40 minutes or until the cake is springy to the
touch and has completely come away from the sides of the pan. Remove the pan from the oven and let stand 10 minutes on a wire cooling rack. Run a thin sharp knife around the edge of the pan to release the cake. Remove cake from the pan and place on a wire cooling rack to finish cooling. Tip: Lightly grease the cooling rack with vegetable oil or a nonstick cooking spray to prevent the cake from sticking.
POACHED CHERRIES:
Wash, remove the stems, and pit the cherries. Set aside.
In a medium saucepan over medium heat, bring the water and sugar to a boil. Add the cherries; reduce heat to medium-low and cook, stirring
occasionally, until cherries are soft, about 10 minutes. Remove from the heat and let the cherries cool to room temperature. Drain, reserving 1 cup of the cherry water to use for the sugar syrup. Slice each cherry in half. Refrigerate cherries until ready to use.
SUGAR SYRUP
In a small saucepan over medium heat, add the reserved cherry water from the poached cherries or the cherry juice if using jarred cherries, and sugar. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from the heat and cool to room temperature. When cooled, add the
cherry liquor. Set aside and ready to use. Tip: if made in advance, rewarm before using.
WHIPPED CREAM FILLING AND FROSTING:
In a large mixing bowl, using an electric mixer, beat the whipping cream until soft mounds form; gradually add the powdered sugar and vanilla, continue beating until thick and stiff.
Tip: the cream will whip easier if the mixing bowl and beaters are first chilled; place in the refrigerator to chill until ready to whip the cream.
Place about ½ cup of the whipped cream in a pastry bag fitted with a large fluted tip. Set aside in the refrigerator until ready to use.
ASSEMBLY:
Set aside 12 cherry halves to use for the garnish.
Place cherries, cut side down, on a paper towel to drain.
Use a long kitchen knife to split each cake into 3 horizontal layers. Place the first layer cut side up on a cake plate. Using a pastry brush, brush about 1/3 of the sugar syrup over the cake layer. Using an offset spatula spread about ½ inch layer of the whipped cream over the top. Sprinkle ½ of the sliced cherries over the whipped cream.
Place the middle layer over the first and brush with 1/3 of the sugar syrup, spread ½ inch layer of whipped cream over the top and sprinkle
with the remaining sliced cherries.
Moisten the cut side of the third layer with the remainder sugar syrup and place the cut side down on top of the cake. Frost the sides and top with the remaining whipped cream.
GARNISH:
19.Coat the sides of the cake with chocolate curls. Use the offset spatula to lift the curls and gently touch them to the sides of the
cake. Reserve some of the curls for the top of the cake.
Remove the filled pastry bag from the refrigerator. Pipe 12 rosettes around the top of the cake.
Place a reserved cherry between each rosette. Sprinkle remainder of chocolate curls around the top perimeter of the cake.
After garnishing cake, refrigerate, uncovered, 2 to 4 hours before serving. Cover and refrigerate leftovers.
CHOCOLATE CURLS :
Place a small block of chocolate (milk chocolate, bittersweet, or semisweet) wrapped in a paper towel, in the microwave oven. Microwave for 10 seconds on the defrost cycle. Turn the block over and microwave again for 10 seconds.
Handle the chocolate with a piece of paper towel so that it doesn’t touch your hands (the heat from your hand will melt the chocolate.) Scrape a vegetable peeler along the bar; scrape towards you, shaving the chocolate off into curls. If the chocolate seems too cold and hard and is not forming curls, return the chocolate to the microwave for a few seconds longer.
Tip: the curls are fragile and will break easily if you pick them up with your fingers. Instead, use a thin spatula or toothpick to lift the
curls and gently place them on the cake
Bron: TheBakingPan
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Small amount of vegetable shortening and flour for preparing pan
CHOCOLATE GENOISE BATTER:
½ cup unsalted butter
¾ cup cake flour
½ cup Dutch-processed cocoa powder
6 large eggs, room temperature
¾ cup granulated sugar
2 teaspoons pure vanilla extract
Tip: Use standard measuring cups and spoons or scales for
accurate measuring.
POACHED CHERRIES:
2 cups (about 500gr )
fresh dark sweet cherries
3 cups water
2/3 cup granulated sugar
Tip: in place of fresh cherries, use frozen cherries, or jarred Morello or Bing cherries. If using frozen cherries, cook as directed for fresh cherries.
If using jarred cherries, they have already been poached; drain and reserve 1 cup of the cherry juice.
SUGAR SYRUP:
1 cup reserved cherry water (from the poached cherries), or 1 cup cherry juice from the jarred cherries
2 tablespoons granulated sugar
2 tablespoons kirshwasser or cherry liquor or cherry brandy
Whipped Cream Filling and
FROSTING:
3 cups chilled whipping (heavy) cream
¾ cups confectioner's (powdered) sugar
1 teaspoon pure vanilla extract
GARNISH:
Reserved poached cherries
Reserved whipped cream
Small block of chocolate (milk chocolate, bittersweet, or semisweet) for chocolate curls
DIRECTIONS:
Preheat oven to 180°C. Prepare one 9 inch round layer cake pan; generously grease the pan with shortening and dust with flour.
Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour. Wrap the outside of the pan with a cake strip to help ensure the cake rises evenly.
Tip: Make a cake strip with a length of aluminium foil long enough to encircle the pan with a little overlap.
Fold the strip lengthwise until it is 2 to 3 inches wide. Wrap the strip around the outside of the pan and secure it with a metal paper clip or tape. If you don’t have a heart shaped cake pan, substitute with a 9-inch round layer cake pan.
CHOCOLATE GENOISE BATTER:
Melt the butter in a small saucepan over low heat. Remove from heat and set aside to cool. Or, place the butter in a
microwave-safe bowl, use 50% power and heat just until the butter is melted; do not overheat. Set aside to cool.
Sift the cake flour and cocoa together 4 times onto a paper towel or piece of parchment paper or wax paper. Set aside.
In a large bowl of an electric mixer, use a wire whisk to whisk together the eggs and sugar just until blended. Place the bowl over a pan of
barely simmering water, making sure that the water does not touch the bottom of the bowl, and heat the egg mixture 3 to 5 minutes, whisking constantly, until the mixture is a deep golden color and warm to the touch, between 110 and 120 degrees on an instant-read thermometer.
Remove the bowl from the simmering water and dry the bottom. Using an electric mixer with the whisk attachment, beat the egg mixture on medium-high speed until cool and the mixture has tripled in volume and is thick and light in color, about 5 to 6 minutes. Reduce the
mixer speed to medium and add the vanilla. Beat 1 minute longer. Remove the bowl from the mixer.
Place the cocoa and flour into a wire mesh strainer and sprinkle 2 to 3 tablespoons at a time over the egg mixture. Using a balloon type
whisk or large rubber spatula, fold the cocoa/flour into the eggs, using about 3 to 4 turns with each addition of cocoa/flour, and making sure to reach to the bottom of the bowl as you fold. Do not worry about incorporating all the flour until the last addition, as too much handling will deflate the batter. The flour should be added quickly in about 5 to 6 additions.
Before the last addition of cocoa/flour, quickly pour the warm butter in a stream over the batter.
Immediately sprinkle in the remaining cocoa/flour mixture, and fold into the batter taking about 12 to 15 more turns to completely incorporate the
ingredients, and taking no more than 15 to 20 seconds as the batter can deflate quickly.
Using a rubber spatula, immediately push the batter into the prepared pan. If any butter remains in the bottom of the bowl, do not add to the
batter as this could prevent the cake from rising. Smooth the top of the batter with a small offset spatula or the back of a large spoon.
BAKE:
Tap the pan on the counter to remove air bubbles, and place the pan in the oven. Bake 35 to 40 minutes or until the cake is springy to the
touch and has completely come away from the sides of the pan. Remove the pan from the oven and let stand 10 minutes on a wire cooling rack. Run a thin sharp knife around the edge of the pan to release the cake. Remove cake from the pan and place on a wire cooling rack to finish cooling. Tip: Lightly grease the cooling rack with vegetable oil or a nonstick cooking spray to prevent the cake from sticking.
POACHED CHERRIES:
Wash, remove the stems, and pit the cherries. Set aside.
In a medium saucepan over medium heat, bring the water and sugar to a boil. Add the cherries; reduce heat to medium-low and cook, stirring
occasionally, until cherries are soft, about 10 minutes. Remove from the heat and let the cherries cool to room temperature. Drain, reserving 1 cup of the cherry water to use for the sugar syrup. Slice each cherry in half. Refrigerate cherries until ready to use.
SUGAR SYRUP
In a small saucepan over medium heat, add the reserved cherry water from the poached cherries or the cherry juice if using jarred cherries, and sugar. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from the heat and cool to room temperature. When cooled, add the
cherry liquor. Set aside and ready to use. Tip: if made in advance, rewarm before using.
WHIPPED CREAM FILLING AND FROSTING:
In a large mixing bowl, using an electric mixer, beat the whipping cream until soft mounds form; gradually add the powdered sugar and vanilla, continue beating until thick and stiff.
Tip: the cream will whip easier if the mixing bowl and beaters are first chilled; place in the refrigerator to chill until ready to whip the cream.
Place about ½ cup of the whipped cream in a pastry bag fitted with a large fluted tip. Set aside in the refrigerator until ready to use.
ASSEMBLY:
Set aside 12 cherry halves to use for the garnish.
Place cherries, cut side down, on a paper towel to drain.
Use a long kitchen knife to split each cake into 3 horizontal layers. Place the first layer cut side up on a cake plate. Using a pastry brush, brush about 1/3 of the sugar syrup over the cake layer. Using an offset spatula spread about ½ inch layer of the whipped cream over the top. Sprinkle ½ of the sliced cherries over the whipped cream.
Place the middle layer over the first and brush with 1/3 of the sugar syrup, spread ½ inch layer of whipped cream over the top and sprinkle
with the remaining sliced cherries.
Moisten the cut side of the third layer with the remainder sugar syrup and place the cut side down on top of the cake. Frost the sides and top with the remaining whipped cream.
GARNISH:
19.Coat the sides of the cake with chocolate curls. Use the offset spatula to lift the curls and gently touch them to the sides of the
cake. Reserve some of the curls for the top of the cake.
Remove the filled pastry bag from the refrigerator. Pipe 12 rosettes around the top of the cake.
Place a reserved cherry between each rosette. Sprinkle remainder of chocolate curls around the top perimeter of the cake.
After garnishing cake, refrigerate, uncovered, 2 to 4 hours before serving. Cover and refrigerate leftovers.
CHOCOLATE CURLS :
Place a small block of chocolate (milk chocolate, bittersweet, or semisweet) wrapped in a paper towel, in the microwave oven. Microwave for 10 seconds on the defrost cycle. Turn the block over and microwave again for 10 seconds.
Handle the chocolate with a piece of paper towel so that it doesn’t touch your hands (the heat from your hand will melt the chocolate.) Scrape a vegetable peeler along the bar; scrape towards you, shaving the chocolate off into curls. If the chocolate seems too cold and hard and is not forming curls, return the chocolate to the microwave for a few seconds longer.
Tip: the curls are fragile and will break easily if you pick them up with your fingers. Instead, use a thin spatula or toothpick to lift the
curls and gently place them on the cake
Bron: TheBakingPan
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
BROWN SUGAR CARAMEL POUND CAKE
BROWN SUGAR CARAMEL POUND CAKE
INGREDIENTS:
1 ½ cups butter softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk
1 8oz bag toffee chips
1 cup pecans, chopped
Carmel Drizzel:
1 – 14 oz can sweetened condensed milk
1 cup brown sugar
2 tablespoons butter
½ teaspoon vanilla extract
DIRECTIONS:
Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray with flour
Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee buts and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.
Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Caramel Drizzle over cooled cake.
Directions for Caramel Drizzle
In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure you drizzle the caramel while it’s still HOT. When cooled the caramel does somewhat harden.
BRON: Jennifer Watson
Plasing: Tina De Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
1 ½ cups butter softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk
1 8oz bag toffee chips
1 cup pecans, chopped
Carmel Drizzel:
1 – 14 oz can sweetened condensed milk
1 cup brown sugar
2 tablespoons butter
½ teaspoon vanilla extract
DIRECTIONS:
Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray with flour
Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee buts and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.
Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Caramel Drizzle over cooled cake.
Directions for Caramel Drizzle
In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure you drizzle the caramel while it’s still HOT. When cooled the caramel does somewhat harden.
BRON: Jennifer Watson
Plasing: Tina De Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
GLUTEN FREE COCONUT CAKE- FRESH BERRIES
Ganache, and Whipped Cream for #SundaySupper
Prep time: 40 mins
Cook time: 35 mins
Total time: 1 hour 15 mins
Serves: 10
Ingredients
For the cake:
• 1 cup coconut flour
• ½ teaspoon sea salt
• 8 large eggs
• 1 teaspoon baking soda
• ½ cup plain yogurt
• 5 Tablespoons unsalted butter
• ½ cup honey
• 1 Tablespoon vanilla extract
For the ganache:
• 250gr semi sweet chocolate, chopped
• 1 cup heavy cream
For the whipped cream
• 2 cups heavy whipping cream
• 2 Tablespoons powdered sugar
• Zest of 1 orange
• 1 tablespoon fresh squeezed orange juice
For the berries:
• 185gr blackberries
• 185gr raspberries
• 1 quart strawberries, halved
Instructions
1. Preheat oven to 350°F (180°C).
2. Butter 2 8 inch round cake pans and dust with coconut flour. Set aside.
3. Place all the cake ingredients in the bowl of an electric mixer, and mix together, starting on low speed. Once the flour is mostly incorporated, turn speed up to medium high and beat until smooth and well combined.
4. Divide batter evenly between the two cake pans and smooth with a spatula. Bake for 35-45 minutes, or until golden and a cake tester inserted in the center comes out clean. Allow to cool in the pan for about 2 minutes then run a knife around the outside and invert cakes on a cooling rack to cool completely.
For the ganache:
1. Place chocolate in a large heat proof bowl. Heat cream on the stove top over medium low heat until bubbles are just beginning to form around the outside surface. Keep an eye on it because it can bubble over fast! Remove from heat and immediately pour over chopped chocolate.
Allow to sit for 5 minutes then whisk until smooth.
For the whipped cream:
1. Place the heavy whipping cream in the bowl of an electric mixer fitted with the whisk attachment (this works even better if you’ve chilled your
bowl before hand). Whip the cream, starting on medium speed and increasing to high until soft peaks form. Stir in orange juice, powdered sugar, and orange zest. Continue to whisk until peaks are firm.
To assemble:
1. Place one layer of cake on the serving platter. Top with cooled but still pourable ganache, enough to generously cover the top and run down the sides a bit. Place half of the fresh berries on top of the ganache followed by half of the whipped cream.
2. Add the second layer of cake over the whipped cream, followed by more ganache, and the rest of the whipped cream. Finally, pile the remaining
berries in the center. Refrigerate until ready to serve. Note: Ganache will harden when refrigerated. If you’d like it soft, serve immediately or allow to
come to room temperature before serving.
Bron: NeighborFood
Plasing: Tiana Botes
Prep time: 40 mins
Cook time: 35 mins
Total time: 1 hour 15 mins
Serves: 10
Ingredients
For the cake:
• 1 cup coconut flour
• ½ teaspoon sea salt
• 8 large eggs
• 1 teaspoon baking soda
• ½ cup plain yogurt
• 5 Tablespoons unsalted butter
• ½ cup honey
• 1 Tablespoon vanilla extract
For the ganache:
• 250gr semi sweet chocolate, chopped
• 1 cup heavy cream
For the whipped cream
• 2 cups heavy whipping cream
• 2 Tablespoons powdered sugar
• Zest of 1 orange
• 1 tablespoon fresh squeezed orange juice
For the berries:
• 185gr blackberries
• 185gr raspberries
• 1 quart strawberries, halved
Instructions
1. Preheat oven to 350°F (180°C).
2. Butter 2 8 inch round cake pans and dust with coconut flour. Set aside.
3. Place all the cake ingredients in the bowl of an electric mixer, and mix together, starting on low speed. Once the flour is mostly incorporated, turn speed up to medium high and beat until smooth and well combined.
4. Divide batter evenly between the two cake pans and smooth with a spatula. Bake for 35-45 minutes, or until golden and a cake tester inserted in the center comes out clean. Allow to cool in the pan for about 2 minutes then run a knife around the outside and invert cakes on a cooling rack to cool completely.
For the ganache:
1. Place chocolate in a large heat proof bowl. Heat cream on the stove top over medium low heat until bubbles are just beginning to form around the outside surface. Keep an eye on it because it can bubble over fast! Remove from heat and immediately pour over chopped chocolate.
Allow to sit for 5 minutes then whisk until smooth.
For the whipped cream:
1. Place the heavy whipping cream in the bowl of an electric mixer fitted with the whisk attachment (this works even better if you’ve chilled your
bowl before hand). Whip the cream, starting on medium speed and increasing to high until soft peaks form. Stir in orange juice, powdered sugar, and orange zest. Continue to whisk until peaks are firm.
To assemble:
1. Place one layer of cake on the serving platter. Top with cooled but still pourable ganache, enough to generously cover the top and run down the sides a bit. Place half of the fresh berries on top of the ganache followed by half of the whipped cream.
2. Add the second layer of cake over the whipped cream, followed by more ganache, and the rest of the whipped cream. Finally, pile the remaining
berries in the center. Refrigerate until ready to serve. Note: Ganache will harden when refrigerated. If you’d like it soft, serve immediately or allow to
come to room temperature before serving.
Bron: NeighborFood
Plasing: Tiana Botes
CANADA'S BEST CARROT CAKE WITH CREAM CHEESE ICING
Canada's Best Carrot Cake with Cream Cheese Icing
Ingredients
2 cups (500 mL) all-purpose flour
2 tsp (10 mL) baking powder
2 tsp (10 mL) cinnamon
1 tsp (5 mL) baking soda
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) nutmeg
3/4 cup (175 mL) granulated sugar
3/4 cup (175 mL) packed brown sugar
3 eggs
3/4 cup (175 mL) vegetable oil
1 tsp (5 mL) vanilla
2 cups (500 mL) grated carrots
1 cup (250 mL) drained crushed canned pineapple
1/2 cup (125 mL) chopped pecans
Icing:
1 8 oz (250g) package cream cheese, softened
1/4 cup (60 mL) butter, softened
1/2 tsp (2 mL) vanilla
1 cup (250 mL) icing sugar (aka confectioners sugar and powdered sugar)
Preparation
Grease and flour 13- x 9-inch (3.5 L) metal cake pan; (or 2 round pans) set aside.
In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg. In separate bowl, beat together granulated and brown sugars, eggs, oil and vanilla until smooth; pour over flour mixture and stir just until moistened. Stir in carrots, pineapple and pecans. Spread in prepared pan.
Bake in centre of 350°F (180°C) oven for 40 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack. (Make-ahead: Cover with plastic wrap and store at room temperature for up to 2 days. Or ovenwrap with heavy duty foil and freeze for up to 2 weeks; let thaw before continuing.)
Icing: In bowl, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar, one-third at a time, until smooth. Spread over top of cake. (Make-ahead: Cover loosely and refrigerate for up to I day.)
Source: Canadian Living magazine
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
Ingredients
2 cups (500 mL) all-purpose flour
2 tsp (10 mL) baking powder
2 tsp (10 mL) cinnamon
1 tsp (5 mL) baking soda
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) nutmeg
3/4 cup (175 mL) granulated sugar
3/4 cup (175 mL) packed brown sugar
3 eggs
3/4 cup (175 mL) vegetable oil
1 tsp (5 mL) vanilla
2 cups (500 mL) grated carrots
1 cup (250 mL) drained crushed canned pineapple
1/2 cup (125 mL) chopped pecans
Icing:
1 8 oz (250g) package cream cheese, softened
1/4 cup (60 mL) butter, softened
1/2 tsp (2 mL) vanilla
1 cup (250 mL) icing sugar (aka confectioners sugar and powdered sugar)
Preparation
Grease and flour 13- x 9-inch (3.5 L) metal cake pan; (or 2 round pans) set aside.
In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg. In separate bowl, beat together granulated and brown sugars, eggs, oil and vanilla until smooth; pour over flour mixture and stir just until moistened. Stir in carrots, pineapple and pecans. Spread in prepared pan.
Bake in centre of 350°F (180°C) oven for 40 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack. (Make-ahead: Cover with plastic wrap and store at room temperature for up to 2 days. Or ovenwrap with heavy duty foil and freeze for up to 2 weeks; let thaw before continuing.)
Icing: In bowl, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar, one-third at a time, until smooth. Spread over top of cake. (Make-ahead: Cover loosely and refrigerate for up to I day.)
Source: Canadian Living magazine
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
CARROT CAKE
CARROT CAKE
3 cups carrots
2 cups flour
1 teaspoon salt
2 cups sugar
1 teaspoon vanilla essence
1.5 cups oil
2 teaspoons baking powder
2 teaspoons cinnamon
4 eggs
1 cup walnuts or pecan nuts
METHOD:
Preheat oven to 180'C
Pour oil over carrots
Mix together flour, baking powder, salt, cinnamon and sugar.
Add eggs one at a time and mix well
Add Vanilla
Add carrots and oil mixture using a wooden spoon
Mix in wallnuts
Bake in 1 square tin or 3 greased and floured 8-9 layer pans for 45 minutes.
FROSTING:
75 ml butter
250gr Cream Cheese
1 teaspoon vanilla
Pinch salt
500ml castor sugar
1 cup nuts
METHOD:
Cream together first 5 ingredients
Frost cake
Sprinkle with nuts
NOTE: I baked mine 1 hour.
Bron: Tania vd Merwe
Plasing en foto: Henriette Wessels/ WATERTAND RESEPTE VIR OUD EN JONK
3 cups carrots
2 cups flour
1 teaspoon salt
2 cups sugar
1 teaspoon vanilla essence
1.5 cups oil
2 teaspoons baking powder
2 teaspoons cinnamon
4 eggs
1 cup walnuts or pecan nuts
METHOD:
Preheat oven to 180'C
Pour oil over carrots
Mix together flour, baking powder, salt, cinnamon and sugar.
Add eggs one at a time and mix well
Add Vanilla
Add carrots and oil mixture using a wooden spoon
Mix in wallnuts
Bake in 1 square tin or 3 greased and floured 8-9 layer pans for 45 minutes.
FROSTING:
75 ml butter
250gr Cream Cheese
1 teaspoon vanilla
Pinch salt
500ml castor sugar
1 cup nuts
METHOD:
Cream together first 5 ingredients
Frost cake
Sprinkle with nuts
NOTE: I baked mine 1 hour.
Bron: Tania vd Merwe
Plasing en foto: Henriette Wessels/ WATERTAND RESEPTE VIR OUD EN JONK
CARROT CAKE
6 cups grated carrots
1 cup Brown Sugar
1 cup Raisins
4 eggs
1 1/2 cups white sugar
1 cup vegetable Oil
2 tsp vanilla essence
1 cup crushed pineapple drained
3 cups all purpose flour (koekmeel v SA)
1 1/2 tsp bicarbonate of Soda
1 tsp salt
4 tsp ground cinnamon
1 cup chopped walnuts
In a medium bowl combine grated carrots and brown sugar and set aside for 60 minutes, stir in the raisins.
Preheat the oven to 350 ° F (175° C). Grease and flour pan (I use my deep ring pan)
In a large bowl beat eggs until light and fluffy.
Gradually beat in the white sugar, oil and vanilla.
Combine the flour, bicarbonate of soda, salt and cinnamon, stir into the wet mixture till absorbed.
Finally stir in the carrot mix and the walnuts.
Pour into the pan. Bake 45 to 50 minutes until a toothpick comes out dry when pierced.
Cool for 10 minutes before removing from the pan.
Icing:
60 gr soft butter
250 gr icing sugar
60 gr cream cheese
1 tbs lemon juice or orange juice
Mix all together till creamy
Bron: Resep van my vriendin gekry
Plasing: Henriette Wessels
1 cup Brown Sugar
1 cup Raisins
4 eggs
1 1/2 cups white sugar
1 cup vegetable Oil
2 tsp vanilla essence
1 cup crushed pineapple drained
3 cups all purpose flour (koekmeel v SA)
1 1/2 tsp bicarbonate of Soda
1 tsp salt
4 tsp ground cinnamon
1 cup chopped walnuts
In a medium bowl combine grated carrots and brown sugar and set aside for 60 minutes, stir in the raisins.
Preheat the oven to 350 ° F (175° C). Grease and flour pan (I use my deep ring pan)
In a large bowl beat eggs until light and fluffy.
Gradually beat in the white sugar, oil and vanilla.
Combine the flour, bicarbonate of soda, salt and cinnamon, stir into the wet mixture till absorbed.
Finally stir in the carrot mix and the walnuts.
Pour into the pan. Bake 45 to 50 minutes until a toothpick comes out dry when pierced.
Cool for 10 minutes before removing from the pan.
Icing:
60 gr soft butter
250 gr icing sugar
60 gr cream cheese
1 tbs lemon juice or orange juice
Mix all together till creamy
Bron: Resep van my vriendin gekry
Plasing: Henriette Wessels
CARROT CAKE
CARROT CAKE
In a large bowl mix:
2 cups plain flour
2 teaspoons Baking powder
1 1/2 teaspoons Bi- carb.
1 teaspoon salt
2 cups brown sugar ( light brown or yellow)
1 teaspoon cinamon
STIR TO COMBINE
ADD: 1 tin pie apples
2 cups grated carrots
4 eggs blended with 3/4 cup of oil
1 cup walnut crumbs
METHOD:
Spray and line a 37 x 27 baking tin and pour in batter.level on top and bake at 180 c for 3/4 hour or until cooked. cool for 10 minutes and turn out on a cooling rack.
Cool and decorate with the following Icing:
1 packet Philly cheese at room temperature
2 cups of icing sugar
Vanilla essence or lemon juice
Blend well and decorate the cake.Sprinkle some extra walnut crumbs over.
Brenda always bake this carrot cake for our Biggest Morning Tea and is a winner!
Bron: My Friend Brenda
Plasing: Hettie Bezuidenhout / WATERTAND RESEPTE VIR OUD EN JONK
CARROT CAKE
In a large bowl mix:
2 cups plain flour
2 teaspoons Baking powder
1 1/2 teaspoons Bi- carb.
1 teaspoon salt
2 cups brown sugar ( light brown or yellow)
1 teaspoon cinamon
STIR TO COMBINE
ADD: 1 tin pie apples
2 cups grated carrots
4 eggs blended with 3/4 cup of oil
1 cup walnut crumbs
METHOD:
Spray and line a 37 x 27 baking tin and pour in batter.level on top and bake at 180 c for 3/4 hour or until cooked. cool for 10 minutes and turn out on a cooling rack.
Cool and decorate with the following Icing:
1 packet Philly cheese at room temperature
2 cups of icing sugar
Vanilla essence or lemon juice
Blend well and decorate the cake.Sprinkle some extra walnut crumbs over.
Brenda always bake this carrot cake for our Biggest Morning Tea and is a winner!
Bron: My Friend Brenda
Plasing: Hettie Bezuidenhout / WATERTAND RESEPTE VIR OUD EN JONK
CARROT CAKE ROLL
Yield: 12 servings
Ingredients
For the Cake:
3 eggs
2/3 cup granulated sugar
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ginger
1/4 teaspoon nutmeg
2 teaspoons cinnamon
3/4 cup flour
2 cups shredded carrots (about 2 medium carrots)
Powdered sugar, to aid in rolling
For the Filling:
175g cream cheese, room temperature
4 tablespoons butter, room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
Powdered sugar, for dusting
Instructions
Preheat oven to 180 degrees (350'F). Line a jelly roll/swiss roll (25cmx36cm)(10x15inch) pan with foil and spray with cooking spray (I like to use the spray with flour).
Beat eggs at high speed for 5 minutes, until frothy and dark yellow. Beat in sugar, oil, and vanilla extract.
Whisk together salt, baking powder, ginger, nutmeg, cinnamon, and flour. Stir into wet ingredients just until blended. Stir in carrots.
Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 9-11 minutes (mine took 10).
While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.
Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour.
While the cake is cooling, make the frosting.
Beat the butter and cream cheese together until smooth. Beat in powdered sugar and vanilla.
When cake is cool, carefully unroll the towel. Spread the filling on the cake evenly, and re-roll tightly. Chill until it firms up a bit, at least thirty minutes to one hour. Dust with powdered sugar,then slice and serve. Cake can be wrapped in plastic and frozen for up to one month.
Notes
Optional: add 1/2-1 cup toasted pecans or walnuts to the filling!
Bron: Mamaw June's Recipes
Plasing: Rista Greyvenstein / WATERTAND RESEPTE VIR OUD EN JONK
Ingredients
For the Cake:
3 eggs
2/3 cup granulated sugar
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ginger
1/4 teaspoon nutmeg
2 teaspoons cinnamon
3/4 cup flour
2 cups shredded carrots (about 2 medium carrots)
Powdered sugar, to aid in rolling
For the Filling:
175g cream cheese, room temperature
4 tablespoons butter, room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
Powdered sugar, for dusting
Instructions
Preheat oven to 180 degrees (350'F). Line a jelly roll/swiss roll (25cmx36cm)(10x15inch) pan with foil and spray with cooking spray (I like to use the spray with flour).
Beat eggs at high speed for 5 minutes, until frothy and dark yellow. Beat in sugar, oil, and vanilla extract.
Whisk together salt, baking powder, ginger, nutmeg, cinnamon, and flour. Stir into wet ingredients just until blended. Stir in carrots.
Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 9-11 minutes (mine took 10).
While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.
Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour.
While the cake is cooling, make the frosting.
Beat the butter and cream cheese together until smooth. Beat in powdered sugar and vanilla.
When cake is cool, carefully unroll the towel. Spread the filling on the cake evenly, and re-roll tightly. Chill until it firms up a bit, at least thirty minutes to one hour. Dust with powdered sugar,then slice and serve. Cake can be wrapped in plastic and frozen for up to one month.
Notes
Optional: add 1/2-1 cup toasted pecans or walnuts to the filling!
Bron: Mamaw June's Recipes
Plasing: Rista Greyvenstein / WATERTAND RESEPTE VIR OUD EN JONK
COCONUT SNOWBALLS
• Ingredients
• Nutrition
• 250g packet plain sweet biscuits (see note)
• 1/2 cup desiccated coconut
• 1/2 x 100g packet multi glace cherries, finely chopped
• 1 teaspoon vanilla extract
• 395g can sweetened condensed milk
• 1 1/2 x 375g packets white chocolate melts
• 2 teaspoons desiccated coconut, extra
Line a large baking tray with baking paper. Place biscuits in a food processor. Process until mixture resembles fine breadcrumbs. Transfer to a large bowl. Add coconut, cherries, vanilla and milk. Stir until well combined.
Using damp hands, roll 1 level tablespoon of mixture into a ball. Place on prepared tray. Repeat with remaining mixture. Freeze for 1 hour or until firm.
Place chocolate in a heatproof, microwave-safe bowl. Microwave on medium (50%) for 3 to 4 minutes, stirring halfway during cooking with a metal spoon, or until melted and smooth.
Using a fork, dip 1 snowball into melted chocolate, shaking off excess. Return to tray and sprinkle immediately with a little of the extra coconut. Repeat with remaining snowballs, melted chocolate and coconut. Refrigerate until set. Serve.
We used Marie biscuits.
To wrap: Place snowballs in small paper cases. Arrange in a gift box and seal with ribbon.
Bron: Super Food Ideas
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
• Nutrition
• 250g packet plain sweet biscuits (see note)
• 1/2 cup desiccated coconut
• 1/2 x 100g packet multi glace cherries, finely chopped
• 1 teaspoon vanilla extract
• 395g can sweetened condensed milk
• 1 1/2 x 375g packets white chocolate melts
• 2 teaspoons desiccated coconut, extra
Line a large baking tray with baking paper. Place biscuits in a food processor. Process until mixture resembles fine breadcrumbs. Transfer to a large bowl. Add coconut, cherries, vanilla and milk. Stir until well combined.
Using damp hands, roll 1 level tablespoon of mixture into a ball. Place on prepared tray. Repeat with remaining mixture. Freeze for 1 hour or until firm.
Place chocolate in a heatproof, microwave-safe bowl. Microwave on medium (50%) for 3 to 4 minutes, stirring halfway during cooking with a metal spoon, or until melted and smooth.
Using a fork, dip 1 snowball into melted chocolate, shaking off excess. Return to tray and sprinkle immediately with a little of the extra coconut. Repeat with remaining snowballs, melted chocolate and coconut. Refrigerate until set. Serve.
We used Marie biscuits.
To wrap: Place snowballs in small paper cases. Arrange in a gift box and seal with ribbon.
Bron: Super Food Ideas
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
EASIEST FRUITCAKE FOR CHRISTMAS
EASIEST FRUITCAKE FOR CHRISTMAS
COOK TOGETHER:
1 cup brown sugar
125g butter/margarine
1 cup cold water
500g choice supercakemix
Let all cool down. Add 2 well beaten eggs.
SIFT TOGETHER :
2 cups of selfraising flour
1 heaped teaspoon baking soda and
1 teaspoon mixed spice.
Add to mixture.
Add 125g glazed cherries and half cup of brandy (whiskey, port).
Preheat oven. Line a cake pan with aluminum foil.
Pour mixture in pan.
Bake for 1¼ hour at 150°C. Decorate with cherries and preserved green figs
Bron: Blou Bakkie
Plasing: Theresa Peel-Van Loggerenberg / WATERTAND RESEPTE VIR OUD EN JONK
EASIEST FRUITCAKE FOR CHRISTMAS
COOK TOGETHER:
1 cup brown sugar
125g butter/margarine
1 cup cold water
500g choice supercakemix
Let all cool down. Add 2 well beaten eggs.
SIFT TOGETHER :
2 cups of selfraising flour
1 heaped teaspoon baking soda and
1 teaspoon mixed spice.
Add to mixture.
Add 125g glazed cherries and half cup of brandy (whiskey, port).
Preheat oven. Line a cake pan with aluminum foil.
Pour mixture in pan.
Bake for 1¼ hour at 150°C. Decorate with cherries and preserved green figs
Bron: Blou Bakkie
Plasing: Theresa Peel-Van Loggerenberg / WATERTAND RESEPTE VIR OUD EN JONK
FESTIVE FRUITCAKE
FESTIVE FRUITCAKE
1kg Festive cake mix
500g Butter
1c Brown sugar
750ml Water
2c Cake flour
1tsp Bicarbonate of soda
1tsp Cinnamon
1/2tsp Ginger
1/2tsp All spice
3 Eggs
METHOD:
Bring water, sugar and butter to the boil until the butter is melted
Add the cake mix and boil for 15 minutes
Let the mixture cool down
Add the spices and mix through
Add bicarbonate of soda and mix through
Add the sifted flour and fold into the mixture
Add 1/2c brandy or tropical juice (optional) and fold into the mixture
Put mixture into a greased 20cm cake tin
Bake at 180C for 1.5 hours
Decorate as desired with fruit & nuts
Bron: Food Lovers Market
Plasing & Foto: Tina De Comarmond /WATERTAND RESEPTE VIR OUD EN JONK
FESTIVE FRUITCAKE
1kg Festive cake mix
500g Butter
1c Brown sugar
750ml Water
2c Cake flour
1tsp Bicarbonate of soda
1tsp Cinnamon
1/2tsp Ginger
1/2tsp All spice
3 Eggs
METHOD:
Bring water, sugar and butter to the boil until the butter is melted
Add the cake mix and boil for 15 minutes
Let the mixture cool down
Add the spices and mix through
Add bicarbonate of soda and mix through
Add the sifted flour and fold into the mixture
Add 1/2c brandy or tropical juice (optional) and fold into the mixture
Put mixture into a greased 20cm cake tin
Bake at 180C for 1.5 hours
Decorate as desired with fruit & nuts
Bron: Food Lovers Market
Plasing & Foto: Tina De Comarmond /WATERTAND RESEPTE VIR OUD EN JONK
MINI CHRISTMAS CAKES
MINI CHRISTMAS CAKES
makes 12 mini cakes
INGREDIENTS:
500 g Golden Cloud Vanilla muffin mix
225 ml Hot rooibos tea
500 ml Mixed dried fruit
100 g Mixed nuts, roughly chopped
5 ml Cinnamon
10 ml Mixed spice
15 ml Jam, melted
METHOD:
1. Preheat the oven to 180 degrees C and grease a muffin tin.
2. Prepare the batter as explained on the pack, using the rooibos tea in place of water.
3. Mix in the fruit, nuts and spice.
4.Spoon muffin mixture into muffin pan.
5. Bake for about 20-25 minutes until the mini cakes are baked. Test with a metal skewer to ensure mini cakes are baked. Cool in the tin for 5 minutes before turning out onto a wire rack to cool.
6. Once cool brush the cake with melted jam and decorate with marzipan stars, nuts or dried fruit.
Bron: Golden Cloud
Plasing & Foto: Sharon Viljoen / WATERTAND RESEPTE VIR OUD EN JONK
MINI CHRISTMAS CAKES
makes 12 mini cakes
INGREDIENTS:
500 g Golden Cloud Vanilla muffin mix
225 ml Hot rooibos tea
500 ml Mixed dried fruit
100 g Mixed nuts, roughly chopped
5 ml Cinnamon
10 ml Mixed spice
15 ml Jam, melted
METHOD:
1. Preheat the oven to 180 degrees C and grease a muffin tin.
2. Prepare the batter as explained on the pack, using the rooibos tea in place of water.
3. Mix in the fruit, nuts and spice.
4.Spoon muffin mixture into muffin pan.
5. Bake for about 20-25 minutes until the mini cakes are baked. Test with a metal skewer to ensure mini cakes are baked. Cool in the tin for 5 minutes before turning out onto a wire rack to cool.
6. Once cool brush the cake with melted jam and decorate with marzipan stars, nuts or dried fruit.
Bron: Golden Cloud
Plasing & Foto: Sharon Viljoen / WATERTAND RESEPTE VIR OUD EN JONK
PUMPKIN PIE CAKE
PUMPKIN PIE CAKE
( cake or desert)
1 teaspoon bicarb of soda
1/2 cup milk warmed
1 cup dark brown sugar
2 eggs lightly beaten
1/2 cup oil
1 cup crushed pineapple in syrup or juice.
3 teaspoons mixed spice
1/2 teaspoon salt
2 cups self raising flour
2 cups grated raw pumpkin
1 cup chopped walnuts or pecan nuts
To serve: golden syrup , ice cream or I made a glaze of cottage cheese icing sugar and lemon juice
PREHEAT the oven to 180c
Spray a 23 cm springform or bundt tin with non stick Spray
Add bicarb soda to warm milk and stir through
In a large mixing bowl mix sugar,eggs,oil,pineapple,and syrup.Mix until combined.Add the mixed spice, salt, flour,and milk mixture.
Stir in the pumpkin and the nuts.
Pour mixture into the prepared tin and bake for 55 minutes .The cake is cooked when firm to touch in centre and the ends pull away from the sides of the tin.
Allow to cool for 10 minutes in the tin and turn out onto a serving plate.
Serve lukewarm with ice cream and golden syrup or cold with cottage cheese icing.
TIP : I drizzled maple syrup over when it came out of the oven an waited for it to cool slightly and then pour over the cottage cheese icing.
Bron: Better Homes & Garden
Plasing: Hettie Bezuidenhout / WATERTAND RESEPTE VIR OUD EN JONK
( cake or desert)
1 teaspoon bicarb of soda
1/2 cup milk warmed
1 cup dark brown sugar
2 eggs lightly beaten
1/2 cup oil
1 cup crushed pineapple in syrup or juice.
3 teaspoons mixed spice
1/2 teaspoon salt
2 cups self raising flour
2 cups grated raw pumpkin
1 cup chopped walnuts or pecan nuts
To serve: golden syrup , ice cream or I made a glaze of cottage cheese icing sugar and lemon juice
PREHEAT the oven to 180c
Spray a 23 cm springform or bundt tin with non stick Spray
Add bicarb soda to warm milk and stir through
In a large mixing bowl mix sugar,eggs,oil,pineapple,and syrup.Mix until combined.Add the mixed spice, salt, flour,and milk mixture.
Stir in the pumpkin and the nuts.
Pour mixture into the prepared tin and bake for 55 minutes .The cake is cooked when firm to touch in centre and the ends pull away from the sides of the tin.
Allow to cool for 10 minutes in the tin and turn out onto a serving plate.
Serve lukewarm with ice cream and golden syrup or cold with cottage cheese icing.
TIP : I drizzled maple syrup over when it came out of the oven an waited for it to cool slightly and then pour over the cottage cheese icing.
Bron: Better Homes & Garden
Plasing: Hettie Bezuidenhout / WATERTAND RESEPTE VIR OUD EN JONK
CHOCOLATE CHRISTMAS CAKE
Last weekend we went to a Christmas-do with friends and I wanted to create a fun chocolate cake that also looks festive so it was time to get the gold dust out. Just brush it on the before you place the Maltesers on the cake as you will need to apply some pressure and they would otherwise move around in the soft butter cream. Maltesers are great for this as they look like little Christmas baubles and their malty taste goes nicely with the spices and the rum but even chocolate covered hazelnuts or such could work well.
SPICED CHOCOLATE CAKE
4 eggs
200g sugar
200g butter (room temperature)
pinch of salt
200g self-raising flour
100g cocoa powder
3 tbsp baking powder
1/2 tbsp all spice
pinch of cinnamon
4 tbsp rum
4 tbsp milk
4 packs of Maltesers
edible gold powder
For the butter cream:
200g butter
100g icing sugar
300g chocolate custard/pudding (follow packet instructions)
pinch of cinnamon
Preheat the oven to 200°C and butter your baking tin. Separate the eggs and whisk the whites with a pinch of salt until it forms stiff peaks. In another bowl mix the egg yolks and sugar until pale and fluffy (with a hand-held mixer for about 5 min) and add the butter. Sift the flour, cocoa and baking powder and add to the mixture. When the dough gets too thick add the rum and milk. Now gently fold in the stiff egg whites. Bake for around 30-40 minutes in a 20cm/8 inch baking tin. Rotate the tin after half the baking time so it will bake evenly. If it gets too dark on the top cover it up with baking paper for the last 15 minutes. Let cool and cut into 3 layers. Place the sponge layers in the fridge for about 10-15 minutes before you assemble the cake. Cook the custard/pudding according to packet instructions and leave to cool. Cream the butter until pale and fluffy, add the sifted icing sugar, mix some more, then add the cold custard/pudding and cinnamon powder. Spread an even amount of the icing between the layers, stack the cake and apply a thin layer on the the outside. Place in the fridge to chill before you apply the rest of the icing layer. Brush the malt balls with the gold dust and place on the the top and sides of the cake.
Bron: Onbekend (per epos ontvang)
Plasing: Tiana Botes
SPICED CHOCOLATE CAKE
4 eggs
200g sugar
200g butter (room temperature)
pinch of salt
200g self-raising flour
100g cocoa powder
3 tbsp baking powder
1/2 tbsp all spice
pinch of cinnamon
4 tbsp rum
4 tbsp milk
4 packs of Maltesers
edible gold powder
For the butter cream:
200g butter
100g icing sugar
300g chocolate custard/pudding (follow packet instructions)
pinch of cinnamon
Preheat the oven to 200°C and butter your baking tin. Separate the eggs and whisk the whites with a pinch of salt until it forms stiff peaks. In another bowl mix the egg yolks and sugar until pale and fluffy (with a hand-held mixer for about 5 min) and add the butter. Sift the flour, cocoa and baking powder and add to the mixture. When the dough gets too thick add the rum and milk. Now gently fold in the stiff egg whites. Bake for around 30-40 minutes in a 20cm/8 inch baking tin. Rotate the tin after half the baking time so it will bake evenly. If it gets too dark on the top cover it up with baking paper for the last 15 minutes. Let cool and cut into 3 layers. Place the sponge layers in the fridge for about 10-15 minutes before you assemble the cake. Cook the custard/pudding according to packet instructions and leave to cool. Cream the butter until pale and fluffy, add the sifted icing sugar, mix some more, then add the cold custard/pudding and cinnamon powder. Spread an even amount of the icing between the layers, stack the cake and apply a thin layer on the the outside. Place in the fridge to chill before you apply the rest of the icing layer. Brush the malt balls with the gold dust and place on the the top and sides of the cake.
Bron: Onbekend (per epos ontvang)
Plasing: Tiana Botes
CHOCOLATE SLICES
CHOCOLATE SLICES
INGREDIENTS:
4 extra large eggs ( room temperature)
1 cup of sugar
1&1/2 cups of sifted plain flour
3/4 cup of vegetable oil
1cup of warm water
1/2 a cup of cocoa powder
1 teaspoon of baking soda
2 teaspoons of baking powder
1 tablespoon of vanilla essence
For the toppings
1 tin of caramel
FOR VANILLA CREAM:
1 tub of whipping cream
1 tub of double cream
1 tablespoon of vanilla essence
3 tablespoons of icing sugar
METHOD:
With electric mixer , whisk eggs and sugar until light and creamy , about 3-4 minutes . Add the oil and vanilla essence , mix for few seconds , now put the cocoa powder in the warm water and stir until well combined and cocoa is completely dissolved in the warm water , pour the cocoa water and dry ingredients in the bowl now mix with a spatula or spoon till well combined .
Pour into a square tray and bake in a preheated oven at 190 deg, for 25 minutes . Cool completely . Place in fridge covered with cling wrap and chill for half an hour .
VANILLA CREAM
Whip with electric mixer the cream , double cream , icing sugar , vanilla essence until stiff peaks form , remember this will happen very quickly because of the double cream , so don't over whip .
Spread the caramel Evenly over cake , then pipe the cream all over the caramel , if you don't have a piping bag , you can use a knife as well . Grate some chocolate over the cream . Cut into slices .
This cake is rich , moist and very light and melts away in your mouth
NOTES:
I've added 2 tsp coffee granules in 1 tsp warm water (let it cool) to the vanilla cream and mixed 50g Peppermint Aero in the mix, sprinkle 20g Peppermint. Aero over the cake after frosting
Bron: Cape Malay Cooking with Fatima Sydow
Plasing & Foto: Tina De Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
CHOCOLATE SLICES
INGREDIENTS:
4 extra large eggs ( room temperature)
1 cup of sugar
1&1/2 cups of sifted plain flour
3/4 cup of vegetable oil
1cup of warm water
1/2 a cup of cocoa powder
1 teaspoon of baking soda
2 teaspoons of baking powder
1 tablespoon of vanilla essence
For the toppings
1 tin of caramel
FOR VANILLA CREAM:
1 tub of whipping cream
1 tub of double cream
1 tablespoon of vanilla essence
3 tablespoons of icing sugar
METHOD:
With electric mixer , whisk eggs and sugar until light and creamy , about 3-4 minutes . Add the oil and vanilla essence , mix for few seconds , now put the cocoa powder in the warm water and stir until well combined and cocoa is completely dissolved in the warm water , pour the cocoa water and dry ingredients in the bowl now mix with a spatula or spoon till well combined .
Pour into a square tray and bake in a preheated oven at 190 deg, for 25 minutes . Cool completely . Place in fridge covered with cling wrap and chill for half an hour .
VANILLA CREAM
Whip with electric mixer the cream , double cream , icing sugar , vanilla essence until stiff peaks form , remember this will happen very quickly because of the double cream , so don't over whip .
Spread the caramel Evenly over cake , then pipe the cream all over the caramel , if you don't have a piping bag , you can use a knife as well . Grate some chocolate over the cream . Cut into slices .
This cake is rich , moist and very light and melts away in your mouth
NOTES:
I've added 2 tsp coffee granules in 1 tsp warm water (let it cool) to the vanilla cream and mixed 50g Peppermint Aero in the mix, sprinkle 20g Peppermint. Aero over the cake after frosting
Bron: Cape Malay Cooking with Fatima Sydow
Plasing & Foto: Tina De Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
CHOC MINT SQUARES
INGREDIENTS
500 g Golden Cloud Chocolate Muffin Mix
175 ml oil
225 ml water
2 eggs
1 x 49g peppermint crisp chocolate, coarsely chopped
Topping:
1 x 360g can caramel treat
1 x 49g extra peppermint crisp chocolate
INSTRUCTION
Preheat oven to 180 C. Grease and line a 20 cm square baking tin.
Mix Golden Cloud Chocolate Muffin Mix according to the instructions on the packet, stir in the peppermint crisp and spoon mixture into the prepared pan.
Bake for 30-35 minutes or until a skewer comes out clean when inserted into the centre or the cake. Remove from oven and turn onto a wire rack and allow to cool completely.
For topping: Mix caramel well until smooth and creamy.
Top cake with caramel mixture and sprinkle the other peppermint crisp on top.
Variation:
Melt 50 g dark chocolate over boiling water and drizzle onto caramel layer
Bron: golden cloud
Plasing: Marianne Pampoen
500 g Golden Cloud Chocolate Muffin Mix
175 ml oil
225 ml water
2 eggs
1 x 49g peppermint crisp chocolate, coarsely chopped
Topping:
1 x 360g can caramel treat
1 x 49g extra peppermint crisp chocolate
INSTRUCTION
Preheat oven to 180 C. Grease and line a 20 cm square baking tin.
Mix Golden Cloud Chocolate Muffin Mix according to the instructions on the packet, stir in the peppermint crisp and spoon mixture into the prepared pan.
Bake for 30-35 minutes or until a skewer comes out clean when inserted into the centre or the cake. Remove from oven and turn onto a wire rack and allow to cool completely.
For topping: Mix caramel well until smooth and creamy.
Top cake with caramel mixture and sprinkle the other peppermint crisp on top.
Variation:
Melt 50 g dark chocolate over boiling water and drizzle onto caramel layer
Bron: golden cloud
Plasing: Marianne Pampoen
CHOCOLATE CAKE (TRIPLE LAYER) -CHOCOLATE SWIRL CREAM
TRIPLE LAYER CHOCOLATE CAKE - CHOCOLATE SWIRL CREAM
Filled with choc-swirled cream and dripping with a dark chocolate sauce, this stunning dessert cake has special occasion written all over it.
INGREDIENTS:
Melted butter, to grease
400g butter, at room temperature
430g (2 cups) caster sugar
1 tsp vanilla essence
4 eggs, at room temperature
300g (2 cups) self-raising flour
150g (1 cup) plain flour
80g (3/4 cup) cocoa powder, sifted
250ml (1 cup) milk
300g dark chocolate
625ml (2 1/2 cups) thickened cream
2 x 300ml ctns double thick cream
80ml (1/3 cup) Kahlúa liqueur
2 x 125g punnets fresh raspberries
DIRECTIONS:
Preheat oven to 160°C.
Brush a round 22cm (base measurement) cake pan with melted butter. Line the base and side with non-stick baking paper.
Use an electric beater to beat the butter, sugar and vanilla in a large bowl until pale and creamy.
Add the eggs, 1 at a time, beating well after each addition.
Stir in the combined flour, cocoa powder and milk until combined. Spoon the mixture into the prepared pan and smooth the surface.
Bake for 2 hours 15 minutes or until a skewer inserted into the centre comes out clean.
Turn onto a wire rack to cool completely.
Place the chocolate and 250ml (1 cup) thickened cream in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir until the chocolate melts and the mixture is smooth. Set aside for 1 hour to cool.
Use a large serrated knife to cut the cake into 3 layers horizontally.
Use a balloon whisk to whisk the double thick cream and remaining thickened cream in a bowl until soft peaks form. Divide the cream between 2 bowls.
Drizzle 60ml (1/4 cup) of the chocolate mixture over 1 portion of the cream and fold to create a swirled effect.
Repeat with another 60ml (1/4 cup) chocolate mixture and the remaining cream.
Place the cake base on a serving plate.
Brush with half the Kahlua.
Spoon half the chocolate cream over the cake.
Repeat with another cake layer, the remaining Kahlua and remaining chocolate cream.
Top with the remaining cake layer.
Drizzle over the remaining chocolate mixture. Top with the raspberries.
Bron: Australian Good Taste
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
Filled with choc-swirled cream and dripping with a dark chocolate sauce, this stunning dessert cake has special occasion written all over it.
INGREDIENTS:
Melted butter, to grease
400g butter, at room temperature
430g (2 cups) caster sugar
1 tsp vanilla essence
4 eggs, at room temperature
300g (2 cups) self-raising flour
150g (1 cup) plain flour
80g (3/4 cup) cocoa powder, sifted
250ml (1 cup) milk
300g dark chocolate
625ml (2 1/2 cups) thickened cream
2 x 300ml ctns double thick cream
80ml (1/3 cup) Kahlúa liqueur
2 x 125g punnets fresh raspberries
DIRECTIONS:
Preheat oven to 160°C.
Brush a round 22cm (base measurement) cake pan with melted butter. Line the base and side with non-stick baking paper.
Use an electric beater to beat the butter, sugar and vanilla in a large bowl until pale and creamy.
Add the eggs, 1 at a time, beating well after each addition.
Stir in the combined flour, cocoa powder and milk until combined. Spoon the mixture into the prepared pan and smooth the surface.
Bake for 2 hours 15 minutes or until a skewer inserted into the centre comes out clean.
Turn onto a wire rack to cool completely.
Place the chocolate and 250ml (1 cup) thickened cream in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir until the chocolate melts and the mixture is smooth. Set aside for 1 hour to cool.
Use a large serrated knife to cut the cake into 3 layers horizontally.
Use a balloon whisk to whisk the double thick cream and remaining thickened cream in a bowl until soft peaks form. Divide the cream between 2 bowls.
Drizzle 60ml (1/4 cup) of the chocolate mixture over 1 portion of the cream and fold to create a swirled effect.
Repeat with another 60ml (1/4 cup) chocolate mixture and the remaining cream.
Place the cake base on a serving plate.
Brush with half the Kahlua.
Spoon half the chocolate cream over the cake.
Repeat with another cake layer, the remaining Kahlua and remaining chocolate cream.
Top with the remaining cake layer.
Drizzle over the remaining chocolate mixture. Top with the raspberries.
Bron: Australian Good Taste
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
CHOCOLATE CAKE-GLOSSY CHOCOLATE
OLD FASHIONED CHOCOLATE CAKE - GLOSSY CHOCOLATE
INGREDIENTS
CAKE
3 cups all-purpose flour
2 cups sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon table salt
2 cups hot water
3/4 cup vegetable oil
2 tablespoons white vinegar
1 tablespoon instant coffee granules
1 tablespoon vanilla extract
GLOSSY CHOCOLATE ICING
1 stick unsalted butter
1 1/2 cups sugar
1 1/4 cups unsweetened cocoa powder
1 pinch salt
1 1/4 cups heavy whipping cream
1/4 cup sour cream
1 teaspoon instant coffee granules
2 teaspoons vanilla extract
DIRECTIONS:
Preheat oven to 350 with rack in the center. Spray two 8" round cake pans with nonstick spray.
Whisk flour, sugar, cocoa, baking soda and salt together in a large mixing bowl.
Combine water, oil, vinegar, instant coffee granules, and vanilla in a large measuring cup. Add to the dry ingredients and whisk until combined- a few lumps are ok.
Divide batter between the two pans, then bake until toothpick inserted in center comes out clean, 35- 40 min. *My cooking time was 25-30 minutes.
Cool cakes for 15 minutes on a rack, then invert them onto the rack. Leave upside down (this flattens domed cakes) until completely cooled before frosting them.
To make icing:
Melt butter in large saucepan over medium heat. Stir in sugar, cocoa, and salt. Mixture will be thick and grainy.
Combine heavy cream, sour cream and instant coffee granules in a large measuring cup, mixing until smooth. Gradually add cream mixture to chocolate until blended and smooth. Cook until the sugar has dissolved and the mixture is smooth and hot to the touch. DO NOT BOIL.
Take mixture off the heat, and add vanilla. Cool at room temperature until spreadable, 2-3 hours. (Icing may be chilled until completely cold, then warmed gently in microwave until spreadable. Heat at high power in 20 second intervals, stirring well after each interval.
I gotta say, this was so easy. Give it a try and let me know what you think.
Bron: Onbekend
Plasing: Magda Helderberg / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS
CAKE
3 cups all-purpose flour
2 cups sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon table salt
2 cups hot water
3/4 cup vegetable oil
2 tablespoons white vinegar
1 tablespoon instant coffee granules
1 tablespoon vanilla extract
GLOSSY CHOCOLATE ICING
1 stick unsalted butter
1 1/2 cups sugar
1 1/4 cups unsweetened cocoa powder
1 pinch salt
1 1/4 cups heavy whipping cream
1/4 cup sour cream
1 teaspoon instant coffee granules
2 teaspoons vanilla extract
DIRECTIONS:
Preheat oven to 350 with rack in the center. Spray two 8" round cake pans with nonstick spray.
Whisk flour, sugar, cocoa, baking soda and salt together in a large mixing bowl.
Combine water, oil, vinegar, instant coffee granules, and vanilla in a large measuring cup. Add to the dry ingredients and whisk until combined- a few lumps are ok.
Divide batter between the two pans, then bake until toothpick inserted in center comes out clean, 35- 40 min. *My cooking time was 25-30 minutes.
Cool cakes for 15 minutes on a rack, then invert them onto the rack. Leave upside down (this flattens domed cakes) until completely cooled before frosting them.
To make icing:
Melt butter in large saucepan over medium heat. Stir in sugar, cocoa, and salt. Mixture will be thick and grainy.
Combine heavy cream, sour cream and instant coffee granules in a large measuring cup, mixing until smooth. Gradually add cream mixture to chocolate until blended and smooth. Cook until the sugar has dissolved and the mixture is smooth and hot to the touch. DO NOT BOIL.
Take mixture off the heat, and add vanilla. Cool at room temperature until spreadable, 2-3 hours. (Icing may be chilled until completely cold, then warmed gently in microwave until spreadable. Heat at high power in 20 second intervals, stirring well after each interval.
I gotta say, this was so easy. Give it a try and let me know what you think.
Bron: Onbekend
Plasing: Magda Helderberg / WATERTAND RESEPTE VIR OUD EN JONK
CHOCOLATE AND BEETROOT CAKE WITH CHOCOLATE GANACHE
CHOCOLATE AND BEETROOT CAKE WITH CHOCOLATE GANACHE
Beetroot makes this rich chocolate cake super moist and extra delicious.
1/2 cup (125ml) vegetable oil
1 cup (220g) firmly packed brown sugar
1/2 cup (125ml) maple syrup
60 g dark chocolate (70%), chopped
250 g (around 2 cups) raw beetroot, coarsely grated
3 eggs, lightly beaten
1 1/2 cups (225g) self raising flour
1/4 cup dutch cocoa powder
GANACHE
3/4 cup (185ml) thin cream
150g dark chocolate, finely chopped
1 tablespoon maple syrup
Preheat the oven to 160°C. Grease and line a 20cm round baking tin with baking paper and set aside. Warm the oil in a medium size sauce pan on very low heat. Add the brown sugar, maple syrup and chocolate and stir until the chocolate is melted. Remove from heat. Add the grated beetroots. Whisk the eggs in a small bowl and then add them to the sauce pan. Sift the flour and cocoa powder together and stir into the beetroot mixture. Pour the batter into the tin and bake for 1 hour or until a skewer inserted comes out clean. Leave to cool for 5 minutes in the tin, before turning out and cooling completely.
Bron: Taste.com.au - September 2013 /Recipe by Jessica Brook
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
CHOCOLATE AND BEETROOT CAKE WITH CHOCOLATE GANACHE
Beetroot makes this rich chocolate cake super moist and extra delicious.
1/2 cup (125ml) vegetable oil
1 cup (220g) firmly packed brown sugar
1/2 cup (125ml) maple syrup
60 g dark chocolate (70%), chopped
250 g (around 2 cups) raw beetroot, coarsely grated
3 eggs, lightly beaten
1 1/2 cups (225g) self raising flour
1/4 cup dutch cocoa powder
GANACHE
3/4 cup (185ml) thin cream
150g dark chocolate, finely chopped
1 tablespoon maple syrup
Preheat the oven to 160°C. Grease and line a 20cm round baking tin with baking paper and set aside. Warm the oil in a medium size sauce pan on very low heat. Add the brown sugar, maple syrup and chocolate and stir until the chocolate is melted. Remove from heat. Add the grated beetroots. Whisk the eggs in a small bowl and then add them to the sauce pan. Sift the flour and cocoa powder together and stir into the beetroot mixture. Pour the batter into the tin and bake for 1 hour or until a skewer inserted comes out clean. Leave to cool for 5 minutes in the tin, before turning out and cooling completely.
Bron: Taste.com.au - September 2013 /Recipe by Jessica Brook
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
CLASSIC SPOUNGE CAKE
CLASSIC SPOUNGE CAKE
NOTA: Die mengsel het so min gelyk toe bak ek dit in kleiner pannetjies, ek stel voor bly by die 22cm panne
CLASSIC SPOUNGE CAKE
4 eggs
¾ cup caster sugar
1 cup wheaten cornflour (EK HET NORMALE MAZINA GEBRUIK)
1 tsp cream of tartar
½ tsp bicarbonate of soda
Whipped cream and jam, to serve
METHOD:
Preheat oven to moderate (180 grade C/160 grade C fan forced) Grease and line two 22cm round cake pans.
Place eggs in a small bowl. Using the balloon whisks, beat on high speed (5-6) until thick and creamy (about 5 minutes)
Continue beating, gradually adding the sugar until dissolved.
Sift flour, cream of tartar and bicarbonate of soda twice.
Sift into egg mixture and use a large metal spoon to fold until combined.
Divide mixture evenly among cake pans.
Bake for about 20 minutes or until skewer inserted into the centre comes out clean.
Turn cakes immediately onto a baking paper lined wire rack.
Serve cool sponges sandwiched together with whipped cream and jam. Dust with icing sugar.
Bron: Sunbeam
Plasing & Foto: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
CLASSIC SPOUNGE CAKE
NOTA: Die mengsel het so min gelyk toe bak ek dit in kleiner pannetjies, ek stel voor bly by die 22cm panne
CLASSIC SPOUNGE CAKE
4 eggs
¾ cup caster sugar
1 cup wheaten cornflour (EK HET NORMALE MAZINA GEBRUIK)
1 tsp cream of tartar
½ tsp bicarbonate of soda
Whipped cream and jam, to serve
METHOD:
Preheat oven to moderate (180 grade C/160 grade C fan forced) Grease and line two 22cm round cake pans.
Place eggs in a small bowl. Using the balloon whisks, beat on high speed (5-6) until thick and creamy (about 5 minutes)
Continue beating, gradually adding the sugar until dissolved.
Sift flour, cream of tartar and bicarbonate of soda twice.
Sift into egg mixture and use a large metal spoon to fold until combined.
Divide mixture evenly among cake pans.
Bake for about 20 minutes or until skewer inserted into the centre comes out clean.
Turn cakes immediately onto a baking paper lined wire rack.
Serve cool sponges sandwiched together with whipped cream and jam. Dust with icing sugar.
Bron: Sunbeam
Plasing & Foto: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
GERMAN CHOCOLATE CAKE
120ml boiling water
120ml German's Chocolate, coarsely chopped
480ml all-purpose flour
60ml cocoa
5ml baking soda
5ml salt
480ml sugar
240ml (2 sticks) unsalted butter, softened
4 large
eggs, separated
5ml vanilla
240ml buttermilk
Coconut-Pecan
Filling (Recipe at the bottom)
Directions
1.Make batter: Preheat oven to 350°F (180°C).
Using a small brush, lightly coat two 9-inch cake pans with softened butter or vegetable-oil cooking spray.
Dust with flour and tap out any excess. Set aside.
In a medium heat-proof bowl, pour boiling water over German's Chocolate.
Stir until smooth and set aside. In another medium bowl, combine flour, cocoa, baking soda, and salt.
Set aside. In a large bowl, using a mixer set on medium-high speed, beat sugar and butter until very light, 1 to 2 minutes.
Add egg yolks, one at a time, until well incorporated.
Reduce mixer speed to low and add chocolate mixture and vanilla.
Add flour mixture by thirds, alternating with buttermilk and ending with dry ingredients.
Thoroughly clean mixer beaters. In a medium bowl, beat egg whites to soft peaks.
Use a rubber spatula to gently stir a half cup beaten whites into batter. Fold remaining whites into batter.
2.Bake cake: Divide batter equally between pans and spread evenly. Bake on middle rack of oven until a tester inserted in center of each cake layer comes out clean, 30 to 35 minutes.
Cool in pans on a wire rack for 15 minutes. Use a knife to loosen cake from sides of pan and invert onto wire rack to cool completely.
3.Finish cake: Place 1 layer on a cake plate and top with 1/3 of our Coconut-Pecan Filling.
Repeat with second and third layers and remaining filling.
Serve or store in an airtight container at room temperature.
COCONUT PECAN FILLING
240ml sugar
1 can evaporated milk
120ml unsalted butter
3 large egg yolks
5ml vanilla
559ml (220gr) flaked coconut
360 ml chopped pecans
Directions
1.In a medium saucepan, combine the sugar, milk, butter, egg yolks, and vanilla.
Cook over medium heat, stirring constantly, until thickened, about 10 minutes.
2.Stir in coconut and pecans.
Transfer to a bowl and, stirring occasionally, allow to cool to room temperature before frosting the cake.
Bron: Country Living
Plasing: Henriette Wessels
120ml German's Chocolate, coarsely chopped
480ml all-purpose flour
60ml cocoa
5ml baking soda
5ml salt
480ml sugar
240ml (2 sticks) unsalted butter, softened
4 large
eggs, separated
5ml vanilla
240ml buttermilk
Coconut-Pecan
Filling (Recipe at the bottom)
Directions
1.Make batter: Preheat oven to 350°F (180°C).
Using a small brush, lightly coat two 9-inch cake pans with softened butter or vegetable-oil cooking spray.
Dust with flour and tap out any excess. Set aside.
In a medium heat-proof bowl, pour boiling water over German's Chocolate.
Stir until smooth and set aside. In another medium bowl, combine flour, cocoa, baking soda, and salt.
Set aside. In a large bowl, using a mixer set on medium-high speed, beat sugar and butter until very light, 1 to 2 minutes.
Add egg yolks, one at a time, until well incorporated.
Reduce mixer speed to low and add chocolate mixture and vanilla.
Add flour mixture by thirds, alternating with buttermilk and ending with dry ingredients.
Thoroughly clean mixer beaters. In a medium bowl, beat egg whites to soft peaks.
Use a rubber spatula to gently stir a half cup beaten whites into batter. Fold remaining whites into batter.
2.Bake cake: Divide batter equally between pans and spread evenly. Bake on middle rack of oven until a tester inserted in center of each cake layer comes out clean, 30 to 35 minutes.
Cool in pans on a wire rack for 15 minutes. Use a knife to loosen cake from sides of pan and invert onto wire rack to cool completely.
3.Finish cake: Place 1 layer on a cake plate and top with 1/3 of our Coconut-Pecan Filling.
Repeat with second and third layers and remaining filling.
Serve or store in an airtight container at room temperature.
COCONUT PECAN FILLING
240ml sugar
1 can evaporated milk
120ml unsalted butter
3 large egg yolks
5ml vanilla
559ml (220gr) flaked coconut
360 ml chopped pecans
Directions
1.In a medium saucepan, combine the sugar, milk, butter, egg yolks, and vanilla.
Cook over medium heat, stirring constantly, until thickened, about 10 minutes.
2.Stir in coconut and pecans.
Transfer to a bowl and, stirring occasionally, allow to cool to room temperature before frosting the cake.
Bron: Country Living
Plasing: Henriette Wessels
DARK CHOCOLATE FROSTED YELLOW CAKE
Dark Chocolate Frosted Yellow Cake with Raspberry Preserves
Moist yellow cake with deep-dark, fudgy chocolate icing covered in chocolate chips and a layer of raspberry preserves inside makes this cake the ultimate treat for any occasion.
Ingredients
For Cake:
• 1 Box Duncan Hines Classic Yellow Cake Mix
• 1 scant cup water (a little less than a cup, but more than 3/4)
• 1/3 cup butter, melted
• 3 eggs
For Raspberry Filling
• 1 cup Frozen Raspberries, thawed and drained
• 2/3 cup raspberry preserves
For Dark Chocolate Frosting
• 1/2 cup plus 1 tablespoon unsweetened cocoa powder (I used Ghirardelli)
• 1/2 cup plus 1 tablespoon boiling water
• 2 1/4 cups (4 1/2 sticks) unsalted butter, room temperature
• 2 cups powdered sugar, sifted
• 1/4 teaspoon salt
• 1 1/2 pounds semisweet chocolate, melted and cooled (I used Ghirardelli)
• 12 oz mini chocolate chips for decorating
Instructions
For Cake
1. Heat oven to 350°.(180C) Grease and flour two 9 inch round cake pans (I like to simply spray my pans with Pam Baking Spray
2. Using a large mixing bowl, combine cake mix, water, butter and eggs and mix with electric mixer on low for one minute, scrape sides, then mix on high for one minute. Pour evenly into the two prepared pans.
3. Bake for 25 to 30 minutes in preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
For Raspberry Filling:
4. In a small bowl, combine raspberries and preserves.
5. Place one cake layer, bottom side up on cardboard with 2 pieces of parchment paper between cake and cardboard; spread cake with raspberry mixture, leaving a 1-inch border. Top with second cake layer, bottom side up.
For Dark Chocolate Frosting:
6. Combine cocoa and the boiling water, stirring until cocoa has dissolved. With an electric mixer on medium-high speed, beat butter, confectioners' sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture.
7. Frost cake, remove parchment paper from under cake, then garnish with mini chocolate chips.
WATERTAND RESEPTE VIR OUD EN JONK
Moist yellow cake with deep-dark, fudgy chocolate icing covered in chocolate chips and a layer of raspberry preserves inside makes this cake the ultimate treat for any occasion.
Ingredients
For Cake:
• 1 Box Duncan Hines Classic Yellow Cake Mix
• 1 scant cup water (a little less than a cup, but more than 3/4)
• 1/3 cup butter, melted
• 3 eggs
For Raspberry Filling
• 1 cup Frozen Raspberries, thawed and drained
• 2/3 cup raspberry preserves
For Dark Chocolate Frosting
• 1/2 cup plus 1 tablespoon unsweetened cocoa powder (I used Ghirardelli)
• 1/2 cup plus 1 tablespoon boiling water
• 2 1/4 cups (4 1/2 sticks) unsalted butter, room temperature
• 2 cups powdered sugar, sifted
• 1/4 teaspoon salt
• 1 1/2 pounds semisweet chocolate, melted and cooled (I used Ghirardelli)
• 12 oz mini chocolate chips for decorating
Instructions
For Cake
1. Heat oven to 350°.(180C) Grease and flour two 9 inch round cake pans (I like to simply spray my pans with Pam Baking Spray
2. Using a large mixing bowl, combine cake mix, water, butter and eggs and mix with electric mixer on low for one minute, scrape sides, then mix on high for one minute. Pour evenly into the two prepared pans.
3. Bake for 25 to 30 minutes in preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
For Raspberry Filling:
4. In a small bowl, combine raspberries and preserves.
5. Place one cake layer, bottom side up on cardboard with 2 pieces of parchment paper between cake and cardboard; spread cake with raspberry mixture, leaving a 1-inch border. Top with second cake layer, bottom side up.
For Dark Chocolate Frosting:
6. Combine cocoa and the boiling water, stirring until cocoa has dissolved. With an electric mixer on medium-high speed, beat butter, confectioners' sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture.
7. Frost cake, remove parchment paper from under cake, then garnish with mini chocolate chips.
WATERTAND RESEPTE VIR OUD EN JONK
DARK CHOCOLATE MOUSSE CAKE
For the sour cream cake layers:
1 3/4 cups all purpose flour
1 2/3 cups sugar
1/3 cup natural cocoa powder
1 tsp baking soda
2 large eggs
1/2 cup sour cream
2 tsp pure vanilla extract
1 stick (8 tbl) salted butter, melted and cooled
1/3 cup corn or vegetable oil
3/4 cup ice-cold water
Position a rack in the center of the oven and preheat the oven to 350 degrees. Grease the bottom and sides of a 9x3" springform pan. Line the bottom of the pan with a round of parchment paper, and grease the paper. Dust the paper and the sides of the pan with flour and tap out the excess.
Sift together the flour, sugar, cocoa powder, and baking soda into a medium bowl. Whisk to combine and set aside.
In another medium bowl, whisk together the eggs until blended. Whisk in the sour cream and vanilla extract until blended. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment mix the melted butter and oil together at low speed. Add the cold water and mix to blend. Add the dry ingredients all at once and mix at medium-low speed for 1 minute. Add the egg mixture and mix for another minute, scraping down the sides of the bowl with a rubber spatula as necessary. Scrape the batter into the prepared pan.
Bake the cake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Set the pan on a wire rack and cool the cake for 20 minutes. Invert the cake onto the rack, reinvert the cake, and cool completely. Make the chocolate mousse.
For the dark chocolate mousse filling:
9 ounces (275g) dark chocolate (at least 60%), coarsely chopped
1/2 cup whole milk
1/4 cup granulated sugar
1 tsp instant espresso powder( strong coffee)
pinch salt
2 tsp vanilla extract
1 cup heavy cream(double cream)
Place the chocolate in a large heat proof bowl and set aside.
In a small saucepan, combine the milk, sugar, espresso powder, and salt and bring to a boil over medium heat, stirring until the sugar dissolves. Pour the mixture over the chocolate, cover, and let sit 5 minutes. Uncover and stir until combined. Add in the vanilla and stir to combine. Let cool 10 minutes.
In the bowl of an electric mixer fitted with the whisk attachment beat the heavy cream until soft peaks form. Using a rubber spatula, gently fold 1/3 of the whipped cream into the chocolate mixture. Fold in the remaining cream until completely blended (the mousse should be used immediately).
To assemble the cake:
cooled sour cream chocolate cake
dark chocolate mousse filling
dark chocolate glaze (recipe below)
Using a long serrated knife, trim off the domed top of the cake so that the cake is perfectly level; reserve the trimmings. Cut the cake horizontally into 3 layers.
Place one of the cake layers in the bottom of a 9x3" springform pan. Scrape half of the chocolate mousse over the cake layer and spread it into an even layer. Top with another cake layer. Scrape over the remaining mousse and spread it into an even layer. Top with the remaining cake layer. Cover the top of the pan with plastic wrap or foil and freeze the cake for at least 3 hours, until firm.
Place the reserved cake trimmings in the bowl of a food processor and process to fine crumbs. Set aside. Make the dark chocolate glaze, if you have not already completed this step.
Remove the cake from the freezer. Run a sharp thin-bladed knife under hot water and wipe it dry. Run the kinfe between the cake and the side of the pan to release the cake; reheat the knife as necessary. Remove the side of the pan. Using a small offset spatula, smooth the mousse on the sides of the cake.
Place the cake on a wire rack and set the rack over a baking sheet. Pour the warm glaze over the top of the cake and use the offset spatula to smooth it evenly over the top and sides. Pat the cake crumbs over the sides of the cake. Refrigerate the cake for at least one hour (to thaw) before serving.
For the dark chocolate glaze:
6 ounces dark chocolate (at least 60%), coarsely chopped
2/3 cup heavy cream
1 tsp vanilla extract
In a small saucepan, bring the cream to a boil. Remove from the heat and add the chocolate. Stir until melted and combined. Add in the vanilla extract and stir to combine. Cover and let cool for 10 minutes before using.
Bron: Sarah cupcake
Plasing: Marianne Pampoen / WATERTAND RESEPTE VIR OUD EN JONK
1 3/4 cups all purpose flour
1 2/3 cups sugar
1/3 cup natural cocoa powder
1 tsp baking soda
2 large eggs
1/2 cup sour cream
2 tsp pure vanilla extract
1 stick (8 tbl) salted butter, melted and cooled
1/3 cup corn or vegetable oil
3/4 cup ice-cold water
Position a rack in the center of the oven and preheat the oven to 350 degrees. Grease the bottom and sides of a 9x3" springform pan. Line the bottom of the pan with a round of parchment paper, and grease the paper. Dust the paper and the sides of the pan with flour and tap out the excess.
Sift together the flour, sugar, cocoa powder, and baking soda into a medium bowl. Whisk to combine and set aside.
In another medium bowl, whisk together the eggs until blended. Whisk in the sour cream and vanilla extract until blended. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment mix the melted butter and oil together at low speed. Add the cold water and mix to blend. Add the dry ingredients all at once and mix at medium-low speed for 1 minute. Add the egg mixture and mix for another minute, scraping down the sides of the bowl with a rubber spatula as necessary. Scrape the batter into the prepared pan.
Bake the cake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Set the pan on a wire rack and cool the cake for 20 minutes. Invert the cake onto the rack, reinvert the cake, and cool completely. Make the chocolate mousse.
For the dark chocolate mousse filling:
9 ounces (275g) dark chocolate (at least 60%), coarsely chopped
1/2 cup whole milk
1/4 cup granulated sugar
1 tsp instant espresso powder( strong coffee)
pinch salt
2 tsp vanilla extract
1 cup heavy cream(double cream)
Place the chocolate in a large heat proof bowl and set aside.
In a small saucepan, combine the milk, sugar, espresso powder, and salt and bring to a boil over medium heat, stirring until the sugar dissolves. Pour the mixture over the chocolate, cover, and let sit 5 minutes. Uncover and stir until combined. Add in the vanilla and stir to combine. Let cool 10 minutes.
In the bowl of an electric mixer fitted with the whisk attachment beat the heavy cream until soft peaks form. Using a rubber spatula, gently fold 1/3 of the whipped cream into the chocolate mixture. Fold in the remaining cream until completely blended (the mousse should be used immediately).
To assemble the cake:
cooled sour cream chocolate cake
dark chocolate mousse filling
dark chocolate glaze (recipe below)
Using a long serrated knife, trim off the domed top of the cake so that the cake is perfectly level; reserve the trimmings. Cut the cake horizontally into 3 layers.
Place one of the cake layers in the bottom of a 9x3" springform pan. Scrape half of the chocolate mousse over the cake layer and spread it into an even layer. Top with another cake layer. Scrape over the remaining mousse and spread it into an even layer. Top with the remaining cake layer. Cover the top of the pan with plastic wrap or foil and freeze the cake for at least 3 hours, until firm.
Place the reserved cake trimmings in the bowl of a food processor and process to fine crumbs. Set aside. Make the dark chocolate glaze, if you have not already completed this step.
Remove the cake from the freezer. Run a sharp thin-bladed knife under hot water and wipe it dry. Run the kinfe between the cake and the side of the pan to release the cake; reheat the knife as necessary. Remove the side of the pan. Using a small offset spatula, smooth the mousse on the sides of the cake.
Place the cake on a wire rack and set the rack over a baking sheet. Pour the warm glaze over the top of the cake and use the offset spatula to smooth it evenly over the top and sides. Pat the cake crumbs over the sides of the cake. Refrigerate the cake for at least one hour (to thaw) before serving.
For the dark chocolate glaze:
6 ounces dark chocolate (at least 60%), coarsely chopped
2/3 cup heavy cream
1 tsp vanilla extract
In a small saucepan, bring the cream to a boil. Remove from the heat and add the chocolate. Stir until melted and combined. Add in the vanilla extract and stir to combine. Cover and let cool for 10 minutes before using.
Bron: Sarah cupcake
Plasing: Marianne Pampoen / WATERTAND RESEPTE VIR OUD EN JONK
DECADENT DARK DELIGHT
CAKE MIXTURE:
5ml Moir’s Baking Powder
5ml Moir’s Bicarbonate of Soda
5ml Moir’s Vanilla Essence
125ml Moir’s Creamo (prepared)
500ml Sasko Cake Flour
375ml Sugar
2 Eggs
125ml Sunflower oil
125ml strong black coffee
10ml Lemon Juice
250ml Water
60ml Cocoa
125ml Butter
FILLING:
100g Dark Brown Sugar
80ml Milk
45g Butter
1 Egg, beaten
50g Moir’s Desiccated Coconut
50g Chopped Almonds
Chocolate ganache
150ml Cream
200g Dark Chocolate
3ml Moir’s Almond Essence
Almonds & chocolate curls for decoration
1. Sift the flour and baking powder together.
2. In a separate bowl mix the eggs and sugar with an electric mixer until light and creamy.
3. Add Bicarbonate of soda and vanilla essence and mix well.
4. Combine the cream and lemon juice in a third bowl.
5. Stir until the mixture has thickened .
6. Combine the oil, cream mixture, water, cocoa, coffee and butter in a saucepan and heat gently, until melted.
7. Fold the sifted dry ingredients and cocoa mixture into the egg mixture by hand, until well mixed.
8. Pour into 2 greased and lined 20cm, deep cake tins and bake at 180ºC for 30-40 minutes or until done.
9. To make the filling, combine the sugar, milk and butter in a saucepan, heat gently, stirring often until the sugar has dissolved.
10. Add the egg, beat well and cook for a minute, stirring continuously.
11. Remove from heat.
12. Add the coconut and nuts.
13. Set aside until completely cooled down (or overnight), before filling the cooled cake.
14. To make the topping, heat the cream to boiling point.
15. Remove from the heat.
16. Break the chocolate into smaller pieces and add to the cream.
17. Mix until melted.
18. Working quickly, pour the ganache over the cake and decorate with sprinkled nuts, crystallized flowers or chocolate curls.
Bron: Moirs Recipe
Plasing Marianne Pampoen / WATERTAND RESEPTE VIR OUD EN JONK
5ml Moir’s Baking Powder
5ml Moir’s Bicarbonate of Soda
5ml Moir’s Vanilla Essence
125ml Moir’s Creamo (prepared)
500ml Sasko Cake Flour
375ml Sugar
2 Eggs
125ml Sunflower oil
125ml strong black coffee
10ml Lemon Juice
250ml Water
60ml Cocoa
125ml Butter
FILLING:
100g Dark Brown Sugar
80ml Milk
45g Butter
1 Egg, beaten
50g Moir’s Desiccated Coconut
50g Chopped Almonds
Chocolate ganache
150ml Cream
200g Dark Chocolate
3ml Moir’s Almond Essence
Almonds & chocolate curls for decoration
1. Sift the flour and baking powder together.
2. In a separate bowl mix the eggs and sugar with an electric mixer until light and creamy.
3. Add Bicarbonate of soda and vanilla essence and mix well.
4. Combine the cream and lemon juice in a third bowl.
5. Stir until the mixture has thickened .
6. Combine the oil, cream mixture, water, cocoa, coffee and butter in a saucepan and heat gently, until melted.
7. Fold the sifted dry ingredients and cocoa mixture into the egg mixture by hand, until well mixed.
8. Pour into 2 greased and lined 20cm, deep cake tins and bake at 180ºC for 30-40 minutes or until done.
9. To make the filling, combine the sugar, milk and butter in a saucepan, heat gently, stirring often until the sugar has dissolved.
10. Add the egg, beat well and cook for a minute, stirring continuously.
11. Remove from heat.
12. Add the coconut and nuts.
13. Set aside until completely cooled down (or overnight), before filling the cooled cake.
14. To make the topping, heat the cream to boiling point.
15. Remove from the heat.
16. Break the chocolate into smaller pieces and add to the cream.
17. Mix until melted.
18. Working quickly, pour the ganache over the cake and decorate with sprinkled nuts, crystallized flowers or chocolate curls.
Bron: Moirs Recipe
Plasing Marianne Pampoen / WATERTAND RESEPTE VIR OUD EN JONK
GUMMY BEAR LAYER CAKE
(cake recipe from Martha Stewart, makes a 5-layer 18-20cm round cake, serves 30ish people)
For the cake: (You can halve this recipe to make a smaller cake)
3 cups (about 385g)
plain/all-purpose flour
2 &1/2 cups (about 560g) sugar (I used
caster/superfine but white/granulated is fine too)
1 tbsp baking powder
2 tsp baking/bicarb soda
1 tsp salt
1 & 1/2 cups unsweetened cocoa powder, preferably Dutch-process
340g (3 sticks) butter, melted
1 & 1/2 cups (about 360ml) buttermilk
4 large egg
4 large egg whites
Preheat oven to 180°C (350°F). Grease and line three 18-20cm round cake tins (if
you have taller cake tins you can do this in two tins, don't risk it if your
tins are shallow like mine as the batter may overflow). Line a standard cupcake
tray with papers. In a large mixing bowl, combine flour, sugar, baking powder,
bicarb soda, and salt; set aside. With an electric mixer, combine cocoa and 3/4
cup hot water until a thick paste forms (this process intensifies the chocolate
flavor). Add butter, buttermilk, eggs, and egg whites; beat until combined.
Whisk in flour mixture until smooth. Pour mixture into tins, distributing to
make 5 layers (2/5 in two of the tins and 1/5 in the 3rd, or if using two tall
tins; 3/5 in one and 2/5 in the other). Bake until a skewer inserted in the
center of cake comes out clean, about 45-60 minutes.Cool in tin for 10 minutes
then carefully remove from tin and cool completely on a wire rack. You can chill
the cakes at this point to make them easier to cut. Using a long serrated knife,
cut cakes into 5 even layers and trim off any doming that may have occurred
during baking. (I used this trick to help my cakes bake more evenly)
For the icing:
(It sounds like a lot of butter and sugar but you need a lot to cover all 5 layers. Feel free to halve the amounts for a smaller cake)
500g (about 4 1/3 sticks) salted butter, softened
500g (about 4 cups) icing/confectioner's sugar, sifted
1 tsp pure vanilla extract
2-3 tbsp milk
Optional: Green, yellow, red food colouring
375g (3 & 1/3 sticks) salted butter, softened
375 (3 cups) icing/confectioner's sugar, sifted
1/2 tsp pure vanilla extract
1-2 tbsp milk
4 packs (700g) of gummy bear candies
To fill the cake layers and crumb coat the cake, place the 500g of butter in a large mixing bowl and beat until light and fluffy.
Gradually add 500g sifted icing sugar while beating on low speed until combined, then add vanilla extract and beat on high until fluffy. Add milk 1 tbsp at a time while beating on high until you achieve desired icing consistency. Icing
should be very fluffy and light in colour, easy to spread but stiff enough to hold its shape.
Split mixture into 5 equal portions. Add food colouring to four of the portions, green, yellow, orange and red. Sandwich coloured icing between
the 5 layers of cake. Use the remaining icing to crumb coat the outside of your cake. Chill in fridge for at least an hour, can be left overnight.
Prepare more icing using the remaining ingredients and repeating the steps above, without adding food colouring. Using a spatula, spread icing smoothly over the top of the crumb coat. Decorate cake with gummy bears. Serve immediately or store in an airtight container until ready to serve.
Bron: Martha Stewart
Plasing: Tiana Botes
For the cake: (You can halve this recipe to make a smaller cake)
3 cups (about 385g)
plain/all-purpose flour
2 &1/2 cups (about 560g) sugar (I used
caster/superfine but white/granulated is fine too)
1 tbsp baking powder
2 tsp baking/bicarb soda
1 tsp salt
1 & 1/2 cups unsweetened cocoa powder, preferably Dutch-process
340g (3 sticks) butter, melted
1 & 1/2 cups (about 360ml) buttermilk
4 large egg
4 large egg whites
Preheat oven to 180°C (350°F). Grease and line three 18-20cm round cake tins (if
you have taller cake tins you can do this in two tins, don't risk it if your
tins are shallow like mine as the batter may overflow). Line a standard cupcake
tray with papers. In a large mixing bowl, combine flour, sugar, baking powder,
bicarb soda, and salt; set aside. With an electric mixer, combine cocoa and 3/4
cup hot water until a thick paste forms (this process intensifies the chocolate
flavor). Add butter, buttermilk, eggs, and egg whites; beat until combined.
Whisk in flour mixture until smooth. Pour mixture into tins, distributing to
make 5 layers (2/5 in two of the tins and 1/5 in the 3rd, or if using two tall
tins; 3/5 in one and 2/5 in the other). Bake until a skewer inserted in the
center of cake comes out clean, about 45-60 minutes.Cool in tin for 10 minutes
then carefully remove from tin and cool completely on a wire rack. You can chill
the cakes at this point to make them easier to cut. Using a long serrated knife,
cut cakes into 5 even layers and trim off any doming that may have occurred
during baking. (I used this trick to help my cakes bake more evenly)
For the icing:
(It sounds like a lot of butter and sugar but you need a lot to cover all 5 layers. Feel free to halve the amounts for a smaller cake)
500g (about 4 1/3 sticks) salted butter, softened
500g (about 4 cups) icing/confectioner's sugar, sifted
1 tsp pure vanilla extract
2-3 tbsp milk
Optional: Green, yellow, red food colouring
375g (3 & 1/3 sticks) salted butter, softened
375 (3 cups) icing/confectioner's sugar, sifted
1/2 tsp pure vanilla extract
1-2 tbsp milk
4 packs (700g) of gummy bear candies
To fill the cake layers and crumb coat the cake, place the 500g of butter in a large mixing bowl and beat until light and fluffy.
Gradually add 500g sifted icing sugar while beating on low speed until combined, then add vanilla extract and beat on high until fluffy. Add milk 1 tbsp at a time while beating on high until you achieve desired icing consistency. Icing
should be very fluffy and light in colour, easy to spread but stiff enough to hold its shape.
Split mixture into 5 equal portions. Add food colouring to four of the portions, green, yellow, orange and red. Sandwich coloured icing between
the 5 layers of cake. Use the remaining icing to crumb coat the outside of your cake. Chill in fridge for at least an hour, can be left overnight.
Prepare more icing using the remaining ingredients and repeating the steps above, without adding food colouring. Using a spatula, spread icing smoothly over the top of the crumb coat. Decorate cake with gummy bears. Serve immediately or store in an airtight container until ready to serve.
Bron: Martha Stewart
Plasing: Tiana Botes
ICED VOVO CAKE RECIPE
ICED VOVO CAKE RECIPE
INGREDIENTS:
Melted butter, to grease
150g unsalted butter, cubed, at room temperature
2/3 cup (155ml) milk
3 eggs, at room temperature
1 1/2 cups (275g) self-raising flour
1/2 cup (75g) plain flour
1 cup (220g) caster sugar
1 tsp pure vanilla extract
a pinch of salt
FOR THE TOPPING:
125g unsalted butter
2 cups icing sugar, sifted
Pink food colouring
1 1/2 cups white or pink marshmallows
1/2 cup raspberry or strawberry jam, whisked until smooth
1/2 cup dessicated coconut
METHOD:
First preheat the oven to 140°C (285°F). On the second lowest shelf of the oven, place a rack. Brush with the melted butter to lightly grease a 17x27cm rectangular slice/brownie tin. Line base and sides with non-stick baking paper.
Place the plain flour, self-raising flour, sugar, milk, butter, eggs and vanilla essence in a large mixing bowl. With an electric beater, beat on low speed for 30 seconds or until just combined. Increase the speed to high and beat for 1-2 minutes or until the mixture is thick and all the butter is incorporated. Spoon the mixture into the prepared pan and smooth the surface with the back of a spoon.
Bake in preheated oven for 40-50 mins or until a skewer inserted into the centre of the cake comes out clean. Remove from oven and set aside for 10 minutes. Turn onto a wire rack for 30 minutes or until completely cool.
FOR THE ICING:
Remove butter from the fridge 30 mins before starting (i.e. while you are waiting for the cake to cool). Place the sifted icing sugar and butter in a large mixing bowl and beat until light and fluffy. Add pink food colouring to lightly tint pink. Place marshmallows in a large microwave safe bowl and heat in microwave for about 30 seconds to a minute, enough to cause it to expand and melt the whole way through. (This can also be done in a pan over low heat) Using a spatula, transfer melted marshmallows to the mixing bowl and beat until smooth.
Spread the mixture over the top of the cooled cake in two large strips, leaving a gap in the middle for the jam. Smooth surface of icing with a spatula. Carefully dollop jam along the middle strip of the cake, taking care not to let it overflow down the sides. Sprinkle dessicated coconut over the icing and jam. Can be served immediately or stored in an airtight container for up to 3 days.
Bron: Sydney Blog
Plasing: Petra Pretorius / WATERTAND RESEPTE VIR OUD EN JONK
ICED VOVO CAKE RECIPE
INGREDIENTS:
Melted butter, to grease
150g unsalted butter, cubed, at room temperature
2/3 cup (155ml) milk
3 eggs, at room temperature
1 1/2 cups (275g) self-raising flour
1/2 cup (75g) plain flour
1 cup (220g) caster sugar
1 tsp pure vanilla extract
a pinch of salt
FOR THE TOPPING:
125g unsalted butter
2 cups icing sugar, sifted
Pink food colouring
1 1/2 cups white or pink marshmallows
1/2 cup raspberry or strawberry jam, whisked until smooth
1/2 cup dessicated coconut
METHOD:
First preheat the oven to 140°C (285°F). On the second lowest shelf of the oven, place a rack. Brush with the melted butter to lightly grease a 17x27cm rectangular slice/brownie tin. Line base and sides with non-stick baking paper.
Place the plain flour, self-raising flour, sugar, milk, butter, eggs and vanilla essence in a large mixing bowl. With an electric beater, beat on low speed for 30 seconds or until just combined. Increase the speed to high and beat for 1-2 minutes or until the mixture is thick and all the butter is incorporated. Spoon the mixture into the prepared pan and smooth the surface with the back of a spoon.
Bake in preheated oven for 40-50 mins or until a skewer inserted into the centre of the cake comes out clean. Remove from oven and set aside for 10 minutes. Turn onto a wire rack for 30 minutes or until completely cool.
FOR THE ICING:
Remove butter from the fridge 30 mins before starting (i.e. while you are waiting for the cake to cool). Place the sifted icing sugar and butter in a large mixing bowl and beat until light and fluffy. Add pink food colouring to lightly tint pink. Place marshmallows in a large microwave safe bowl and heat in microwave for about 30 seconds to a minute, enough to cause it to expand and melt the whole way through. (This can also be done in a pan over low heat) Using a spatula, transfer melted marshmallows to the mixing bowl and beat until smooth.
Spread the mixture over the top of the cooled cake in two large strips, leaving a gap in the middle for the jam. Smooth surface of icing with a spatula. Carefully dollop jam along the middle strip of the cake, taking care not to let it overflow down the sides. Sprinkle dessicated coconut over the icing and jam. Can be served immediately or stored in an airtight container for up to 3 days.
Bron: Sydney Blog
Plasing: Petra Pretorius / WATERTAND RESEPTE VIR OUD EN JONK
TRIPLE LAYER CARAMEL CHOCOLATE CAKE
MAKE CHOCOLATE CAKES- RECIPE BY INA (DOUBLE THIS RECIPE MAKING 4 LAYERS AND RESERVE ONE LAYER FOR ANOTHER USE AS YOU WILL ONLY NEED 3
Ingredients
(RECIPE BY INA)
Butter, for greasing the pans
1 ¾ cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Chocolate Buttercream, recipe follows *
Directions
Preheat the oven to 350°F (180°C).
Butter two 8-inch x 2-inch round cake pans.
Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
In another bowl, combine the buttermilk, oil, eggs, and vanilla.
With the mixer on low speed, slowly add the wet ingredients to the dry.
With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean.
Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Chill until ready to assemble.
MAKE CARAMEL FOR TOP OF CAKE AND BUTTER CREAM
SALTED CARAMEL RECIPES
Ingredients:
2 cups sugar
1 2/3 cups heavy cream
2 Tbsp salted butter
3/4 tsp coarse sea salt
Method to make the caramel sauce:
1.Spread the sugar in an even layer in a large metal pot, at least 6 quarts.
Set over a moderate heat and cook without stirring, until the sugar near the edge just starts to liquefy.
2. Use a wooden spoon and begin stirring, encouraging the melted sugar around the edges toward the center, delicately stirring up any sugar melting on the bottom as well.
The sugar will start to look pebbly as it cooks, but keep going until it is melted completely and an amber color.
If you think it is cooking too fast, lower the heat and keep stirring. Be patient.
3. Continue to cook until the sugar turns deep brown. Once brown, take it off of the heat!!!!
4. Time to add the cream but here is my trick....only add a DROP at a time and stir, stir, stir.
This will eliminate the seizing of your caramel and you will love me for this trick.
Keep adding a drop at a time and stirring until all of the cream is mixed in.
Be patient...you have a lot of cream so this will take a few minutes.
Once smooth, add butter and salt. Let cool.
Will store in fridge up to one month
SALTED CARAMEL FROSTING *
2 sticks butter at room temperature (stick 125gr)
250gr of cream cheese
3-4 cups sifted powdered sugar
1 cup salted caramel (recipe above)
1. Beat butter and cream cheese at medium speed until creamy.
2. Add 2 cups of the powdered sugar into the butter/cream cheese mixture and beat to combine.
3. Add 1 cup of the salted caramel and beat to combine.
4. Add additional powdered sugar until the frosting is the sweetness and consistency you desire.
CHOCOLATE DIPPED COCONUT MACAROONS
make small to get 10-15
440gr (14oz) sweetened shredded coconut
420gr (14oz)sweetened condensed milk
1 tsp. vanilla extract
2 egg whites
1/4 teaspoon kosher salt
chocolate of your choice for melting (melt chips in microwave in a wide bowl for easy dipping)
Directions:
Preheat the oven to 325°F (160°C)
Line a cookie sheet with parchment paper to prevent sticking!
In a bowl, mix the coconut, condensed milk, and vanilla.
Whip the egg whites and salt on high speed in an electric mixer with the whisk attachment until medium-firm peaks.
Fold the egg whites into the coconut mixture.
Drop the batter onto sheet pans lined with parchment paper using a large spoon or an ice cream scoop.
Should look like mounds. Bake for 25 to 30 minutes, until golden brown.
Cool and dip the bottoms into any type of chocolate you like.
Chill until assembly.
Assembly-cake, buttercream, cake, buttercream, cake and coat whole cake with buttercream.
Pour some caramel on top (I chilled it first to thicken it) and let it drip down the sides.
Chill and then top with your macaroons!
Line bottom of cake with pecans!
Bron: Hugs & Cookies
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
Ingredients
(RECIPE BY INA)
Butter, for greasing the pans
1 ¾ cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Chocolate Buttercream, recipe follows *
Directions
Preheat the oven to 350°F (180°C).
Butter two 8-inch x 2-inch round cake pans.
Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
In another bowl, combine the buttermilk, oil, eggs, and vanilla.
With the mixer on low speed, slowly add the wet ingredients to the dry.
With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean.
Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Chill until ready to assemble.
MAKE CARAMEL FOR TOP OF CAKE AND BUTTER CREAM
SALTED CARAMEL RECIPES
Ingredients:
2 cups sugar
1 2/3 cups heavy cream
2 Tbsp salted butter
3/4 tsp coarse sea salt
Method to make the caramel sauce:
1.Spread the sugar in an even layer in a large metal pot, at least 6 quarts.
Set over a moderate heat and cook without stirring, until the sugar near the edge just starts to liquefy.
2. Use a wooden spoon and begin stirring, encouraging the melted sugar around the edges toward the center, delicately stirring up any sugar melting on the bottom as well.
The sugar will start to look pebbly as it cooks, but keep going until it is melted completely and an amber color.
If you think it is cooking too fast, lower the heat and keep stirring. Be patient.
3. Continue to cook until the sugar turns deep brown. Once brown, take it off of the heat!!!!
4. Time to add the cream but here is my trick....only add a DROP at a time and stir, stir, stir.
This will eliminate the seizing of your caramel and you will love me for this trick.
Keep adding a drop at a time and stirring until all of the cream is mixed in.
Be patient...you have a lot of cream so this will take a few minutes.
Once smooth, add butter and salt. Let cool.
Will store in fridge up to one month
SALTED CARAMEL FROSTING *
2 sticks butter at room temperature (stick 125gr)
250gr of cream cheese
3-4 cups sifted powdered sugar
1 cup salted caramel (recipe above)
1. Beat butter and cream cheese at medium speed until creamy.
2. Add 2 cups of the powdered sugar into the butter/cream cheese mixture and beat to combine.
3. Add 1 cup of the salted caramel and beat to combine.
4. Add additional powdered sugar until the frosting is the sweetness and consistency you desire.
CHOCOLATE DIPPED COCONUT MACAROONS
make small to get 10-15
440gr (14oz) sweetened shredded coconut
420gr (14oz)sweetened condensed milk
1 tsp. vanilla extract
2 egg whites
1/4 teaspoon kosher salt
chocolate of your choice for melting (melt chips in microwave in a wide bowl for easy dipping)
Directions:
Preheat the oven to 325°F (160°C)
Line a cookie sheet with parchment paper to prevent sticking!
In a bowl, mix the coconut, condensed milk, and vanilla.
Whip the egg whites and salt on high speed in an electric mixer with the whisk attachment until medium-firm peaks.
Fold the egg whites into the coconut mixture.
Drop the batter onto sheet pans lined with parchment paper using a large spoon or an ice cream scoop.
Should look like mounds. Bake for 25 to 30 minutes, until golden brown.
Cool and dip the bottoms into any type of chocolate you like.
Chill until assembly.
Assembly-cake, buttercream, cake, buttercream, cake and coat whole cake with buttercream.
Pour some caramel on top (I chilled it first to thicken it) and let it drip down the sides.
Chill and then top with your macaroons!
Line bottom of cake with pecans!
Bron: Hugs & Cookies
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
FRESH STRAWBERRY YOGHURT CAKE
FRESH STRAWBERRY YOGHURT CAKE:
1 cup (2 sticks) butter, softened...
2 cups sugar
3 eggs
3 tablespoons lemon juice, divided
Zest of 1 lemon
2 ½ cups all-purpose flour, divided
½ teaspoon baking soda
½ teaspoon salt
250 ml plain or vanilla, Greek yogurt
275 gr fresh strawberries, diced
1 cup powdered sugar
METHOD:
Preheat oven to 190°C
Grease and flour a 10 inch Bundt pan (10-15 cup pan.) Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.
With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter. Pour the batter into the Bundt pan. Place in the oven and reduce the temperature to 325 degrees F. Bake for 60 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.
NOTE: I've had a few questions on the texture of the batter in this cake. The consistency of the yogurt and the juiciness of the berries, greatly determined the consistency of the batter. Thick, (dryer) yogurt will produce a thicker batter, in which the berries won't sink to the bottom (top) of the cake as seen in the photos.
Either way, it is a great cake--don't worry about the thickness of the batter.
Bron: aspicyperspective
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
FRESH STRAWBERRY YOGHURT CAKE:
1 cup (2 sticks) butter, softened...
2 cups sugar
3 eggs
3 tablespoons lemon juice, divided
Zest of 1 lemon
2 ½ cups all-purpose flour, divided
½ teaspoon baking soda
½ teaspoon salt
250 ml plain or vanilla, Greek yogurt
275 gr fresh strawberries, diced
1 cup powdered sugar
METHOD:
Preheat oven to 190°C
Grease and flour a 10 inch Bundt pan (10-15 cup pan.) Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.
With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter. Pour the batter into the Bundt pan. Place in the oven and reduce the temperature to 325 degrees F. Bake for 60 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.
NOTE: I've had a few questions on the texture of the batter in this cake. The consistency of the yogurt and the juiciness of the berries, greatly determined the consistency of the batter. Thick, (dryer) yogurt will produce a thicker batter, in which the berries won't sink to the bottom (top) of the cake as seen in the photos.
Either way, it is a great cake--don't worry about the thickness of the batter.
Bron: aspicyperspective
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
HUMMINGBIRD CAKE
3 cups all-purpose flour (cake flour)
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 teaspoon ground cinnamon
3 large eggs, beaten
1 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 (250gr) can crushed pineapple, un-drained
1 cup chopped pecans
2 cups chopped bananas
1/2 cup chopped pecans
CREAM CHEESE FROSTING
1 (250gr) package cream cheese, softened
1/2 cup butter or 1/2 cup margarine, softened
1 (500gr) package powdered sugar, sifted
1 teaspoon vanilla extract
Combine first five ingredients in a large bowl; add eggs, and oil, stirring until dry ingredients are moistened.
Stir in vanilla, pineapple, 1 cup pecans, and bananas.
Do not beat...just stir them in. Pour batter into 3 greased and floured 9" round cake pans.
Bake at 180° C for 25-30 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top.
Store in refrigerator.
CREAM CHEESE FROSTING
Beat cream cheese and butter at medium speed, with an electric mixer until smooth.
Gradually add powdered sugar, beating at low speed until light and fluffy.
Stir in vanilla.
Bron: Food.com
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 teaspoon ground cinnamon
3 large eggs, beaten
1 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 (250gr) can crushed pineapple, un-drained
1 cup chopped pecans
2 cups chopped bananas
1/2 cup chopped pecans
CREAM CHEESE FROSTING
1 (250gr) package cream cheese, softened
1/2 cup butter or 1/2 cup margarine, softened
1 (500gr) package powdered sugar, sifted
1 teaspoon vanilla extract
Combine first five ingredients in a large bowl; add eggs, and oil, stirring until dry ingredients are moistened.
Stir in vanilla, pineapple, 1 cup pecans, and bananas.
Do not beat...just stir them in. Pour batter into 3 greased and floured 9" round cake pans.
Bake at 180° C for 25-30 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top.
Store in refrigerator.
CREAM CHEESE FROSTING
Beat cream cheese and butter at medium speed, with an electric mixer until smooth.
Gradually add powdered sugar, beating at low speed until light and fluffy.
Stir in vanilla.
Bron: Food.com
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
CHOCOLATE HAZELNUT CAKE
* 200g dark chocolate, chopped
* 200g butter, softened
* 1 cup brown sugar
* 1 teaspoon vanilla essence
* 2 eggs, at room temperature
* 1 3/4 cups self-raising flour
* 1/4 cup cocoa powder
* 3/4 cup milk
* 1 cup choc-hazelnut spread (such as Nutella)
* 80 small solid chocolate Easter eggs
Method
1. Preheat oven to 160°C. Grease and line a 20cm (base) round cake pan. Place chocolate into a heatproof, microwave-safe bowl. Heat on
MEDIUM (50%) power for 2 minutes, stirring every minute with a metal spoon, or until smooth. Set aside to cool slightly.
2. Using an electric mixer, beat butter, sugar and vanilla essence until creamy. Add eggs, 1 at a time, beating after each addition. Add cooled
chocolate. Mix well.
3. Sift flour and cocoa powder together. Fold half the flour mixture into chocolate mixture. Fold half the milk into chocolate mixture. Repeat
with remaining flour mixture and milk.
4. Spoon cake batter into cake pan. Smooth surface. Bake for 1 hour to 1 hour 15 minutes, or until a skewer inserted into the centre comes
out clean. Stand for 15 minutes before turning onto a wire rack to cool completely.
5. Spread choc-hazelnut spread over cake. Top with Easter eggs. Serve.
Bron: Onbekend
Plasing: Tiana Botes
* 200g butter, softened
* 1 cup brown sugar
* 1 teaspoon vanilla essence
* 2 eggs, at room temperature
* 1 3/4 cups self-raising flour
* 1/4 cup cocoa powder
* 3/4 cup milk
* 1 cup choc-hazelnut spread (such as Nutella)
* 80 small solid chocolate Easter eggs
Method
1. Preheat oven to 160°C. Grease and line a 20cm (base) round cake pan. Place chocolate into a heatproof, microwave-safe bowl. Heat on
MEDIUM (50%) power for 2 minutes, stirring every minute with a metal spoon, or until smooth. Set aside to cool slightly.
2. Using an electric mixer, beat butter, sugar and vanilla essence until creamy. Add eggs, 1 at a time, beating after each addition. Add cooled
chocolate. Mix well.
3. Sift flour and cocoa powder together. Fold half the flour mixture into chocolate mixture. Fold half the milk into chocolate mixture. Repeat
with remaining flour mixture and milk.
4. Spoon cake batter into cake pan. Smooth surface. Bake for 1 hour to 1 hour 15 minutes, or until a skewer inserted into the centre comes
out clean. Stand for 15 minutes before turning onto a wire rack to cool completely.
5. Spread choc-hazelnut spread over cake. Top with Easter eggs. Serve.
Bron: Onbekend
Plasing: Tiana Botes
KIT KAT CAKE
Ingredients:
Favourite chocolate cake recipe (any recipe you like)
(I used a really easy one but I actually thought it came out a little dry so I'm not going to include the cake recipe I used here)
2 packs of fresh strawberries
3-4 cups of heavy cream
1/2 cup of sugar
4 tbsp of high quality cocoa powder
Kit Kats (17 extra large ones needed for a 6 inch cake, likely you will need about 30 regular
ones, or more for an 8 inch cake)
1/2 cup apricot preserves
Directions:
1. Bake cake according to instructions in a round spring form pan or 2 round cake pans. Let cake cool completely. If you used one spring form pan you will need to slice the cake to make two round cakes. If you baked in 2 round cake pans, gently slice uneven top surface so that you are working with two level round cakes.
2. Make whipped cream by combining cream, sugar, and cocoa powder on high speed until stiff peaks form. You may want to add more sugar or cocoa powder, depending on your preference. I chose to use a less sweet whipped cream to balance out the kit kats and cake.
3. Using a spatula, spread a thin layer of whipped cream across the surface of one of the cake rounds. Slice up 6-7 strawberries and place on top of the whipped cream layer, scattering evenly across the cake surface. Spread another layer of whipped cream on top of the strawberries. Place the untouched cake round on top of the whipped cream layer.
4. Using remaining whipped cream, spread across exterior of cake, until every part of the cake has a thin layer of whipped cream. Unwrap kit kats and press onto outside rim of cake until entire outside is lined with kit kats. The kit kats should hold their place with the help of the whipped cream.
Fill the top of the cake with fresh strawberries (you can use other fruit as well).
5. In a small saucepan, heat 1/2 cup apricot preserves with 2 tbsp of water until it begins to thicken and bubble. Strain out the apricot pieces.
Brush strawberries with glaze
Bron: Kerbie Cravings
Plasing: Tiana Botes
Favourite chocolate cake recipe (any recipe you like)
(I used a really easy one but I actually thought it came out a little dry so I'm not going to include the cake recipe I used here)
2 packs of fresh strawberries
3-4 cups of heavy cream
1/2 cup of sugar
4 tbsp of high quality cocoa powder
Kit Kats (17 extra large ones needed for a 6 inch cake, likely you will need about 30 regular
ones, or more for an 8 inch cake)
1/2 cup apricot preserves
Directions:
1. Bake cake according to instructions in a round spring form pan or 2 round cake pans. Let cake cool completely. If you used one spring form pan you will need to slice the cake to make two round cakes. If you baked in 2 round cake pans, gently slice uneven top surface so that you are working with two level round cakes.
2. Make whipped cream by combining cream, sugar, and cocoa powder on high speed until stiff peaks form. You may want to add more sugar or cocoa powder, depending on your preference. I chose to use a less sweet whipped cream to balance out the kit kats and cake.
3. Using a spatula, spread a thin layer of whipped cream across the surface of one of the cake rounds. Slice up 6-7 strawberries and place on top of the whipped cream layer, scattering evenly across the cake surface. Spread another layer of whipped cream on top of the strawberries. Place the untouched cake round on top of the whipped cream layer.
4. Using remaining whipped cream, spread across exterior of cake, until every part of the cake has a thin layer of whipped cream. Unwrap kit kats and press onto outside rim of cake until entire outside is lined with kit kats. The kit kats should hold their place with the help of the whipped cream.
Fill the top of the cake with fresh strawberries (you can use other fruit as well).
5. In a small saucepan, heat 1/2 cup apricot preserves with 2 tbsp of water until it begins to thicken and bubble. Strain out the apricot pieces.
Brush strawberries with glaze
Bron: Kerbie Cravings
Plasing: Tiana Botes
TWO INGREDIENT LEMON BARS
While I don't expect you to get all nostalgic putting together this
easy recipe, it is one of the easiest bar recipes I have ever found.
All you need it a one-step angel food cake mix and a 450ml can of lemon pie filling. Mix them together by hand until moist.
Be sure not to over stir.
Bake in a 9x13 cake pan at 180°C until golden brown
on the top (about 20 minutes). Cool completely before eating.
As they are cooling, you can sprinkle with powder sugar if you wish
(Which I guess technically makes this a 3-ingredient recipe).
They have more of an angel food cake texture than a traditional lemon bar texture.
Bron: Through A Country Momma's Eyes
Plasing: Henriette Wessels
easy recipe, it is one of the easiest bar recipes I have ever found.
All you need it a one-step angel food cake mix and a 450ml can of lemon pie filling. Mix them together by hand until moist.
Be sure not to over stir.
Bake in a 9x13 cake pan at 180°C until golden brown
on the top (about 20 minutes). Cool completely before eating.
As they are cooling, you can sprinkle with powder sugar if you wish
(Which I guess technically makes this a 3-ingredient recipe).
They have more of an angel food cake texture than a traditional lemon bar texture.
Bron: Through A Country Momma's Eyes
Plasing: Henriette Wessels
LAMINGTONS
LAMINGTONS
INGREDIENTS
VANILLA SPONGE:
500ml (2 cups) Huletts Castor Sugar
4 large eggs
250ml (1 cup) oil
5ml (1 teaspoon) vanilla essence
750ml (3 cups) flour, sifted
15ml (1 Tablespoon) baking powder
250ml (1 cup) milk
Desiccated coconut for coating
CHOCOLATE COATING:
500ml (2 cups) Huletts White Sugar
250ml (1 cup) hot water
45ml (3 Tablespoons) cocoa powder
15ml (1 Tablespoon) butter or brick margarine
METHOD:
VANILLA SPONGE:
1. Whisk castor sugar and eggs in a mixer until light and fluffy.
2. Add oil and vanilla essence, mix well.
3. Add sifted flour and baking powder to mixture alternatively with milk.
4. Pour the creamed mixture into a greased oven tray and bake in a preheated oven at 180ºC for 25 - 30 minutes or until golden brown.
5. Allow to cool and cut into squares.
CHOCOLATE COATING:
1. Heat sugar, cocoa, butter and water until bubbly.
2. Allow to cool, dip sponge squares into sauce and roll in coconut.
Bron: Huletts
Plasing: Maggel Webster/WATERTAND RESEPTE VIR OUD EN JONK
LAMINGTONS
INGREDIENTS
VANILLA SPONGE:
500ml (2 cups) Huletts Castor Sugar
4 large eggs
250ml (1 cup) oil
5ml (1 teaspoon) vanilla essence
750ml (3 cups) flour, sifted
15ml (1 Tablespoon) baking powder
250ml (1 cup) milk
Desiccated coconut for coating
CHOCOLATE COATING:
500ml (2 cups) Huletts White Sugar
250ml (1 cup) hot water
45ml (3 Tablespoons) cocoa powder
15ml (1 Tablespoon) butter or brick margarine
METHOD:
VANILLA SPONGE:
1. Whisk castor sugar and eggs in a mixer until light and fluffy.
2. Add oil and vanilla essence, mix well.
3. Add sifted flour and baking powder to mixture alternatively with milk.
4. Pour the creamed mixture into a greased oven tray and bake in a preheated oven at 180ºC for 25 - 30 minutes or until golden brown.
5. Allow to cool and cut into squares.
CHOCOLATE COATING:
1. Heat sugar, cocoa, butter and water until bubbly.
2. Allow to cool, dip sponge squares into sauce and roll in coconut.
Bron: Huletts
Plasing: Maggel Webster/WATERTAND RESEPTE VIR OUD EN JONK
LEMON JOGHURT CAKE
Hierdie suurlemoenkoek is baie lekker. Van die ander kosmakers het dit in daardie silikoon koek"panne" gemaak en gekla dat dit vasgesit het, gebruik dus 'n gewone "blik" ringkoekpan wat gespuit of gesmeer is. Myne het nog nooit vasgesit nie.
Dankie aan Mariette Visser wat my vertel het hoe HEERLIK dié koek is! Maklik en vinnig om te maak, wenresep. Sy het ook nou die dag vir my laat weet dat dit heerlike cupcakes maak!
Ek het vergeet om joghurt te koop en het gewone melk gebruik en ek het net 1 koppie suiker in die beslag gebruik. Dit het lieflik uitgekom, pragtige tekstuur vir 'n koek wat sommer net gemeng en gebak word.
Een van my absolute gunstelinge, ek maak dit gereeld.
Lemon Yoghurt Cake (Donna Hay)
Serves 10
Ingredients
¾ cup (180ml) vegetable oil
2 eggs
1 tablespoon finely grated lemon rind
2 tablespoons lemon juice
1 cup (280g) thick natural yoghurt
1¾ cups (385g) caster (superfine) sugar
2 cups (300g) self-raising (self-rising) flour
lemon frosting
¾ cup (120g) granulated sugar
¼ cup (60ml) lemon juice
Method
1.Preheat oven to 180°C (350°F).
2.Place the oil, eggs, rind, lemon juice, yoghurt and sugar in a bowl and whisk to combine.
3.Sift over the flour and stir until smooth.
4.Pour the mixture into a greased 24cm fluted ring tin and bake for 35 minutes or until cooked when tested with a skewer.
5.While the cake is still hot remove from the tin and place on a plate.
6.To make the lemon frosting, gently stir together the sugar and lemon juice.
7.Spoon over the cake and allow to set. Serve warm.
Moenie die suurlemoensap en suiker te lank voor die tyd meng nie, anders los die suiker op en jy wil hê dit moet mooi frosty lyk.
Bron: Donna Hay
Plasing: Louise Groenewald / WATERTAND RESEPTE VIR OUD EN JONK
Dankie aan Mariette Visser wat my vertel het hoe HEERLIK dié koek is! Maklik en vinnig om te maak, wenresep. Sy het ook nou die dag vir my laat weet dat dit heerlike cupcakes maak!
Ek het vergeet om joghurt te koop en het gewone melk gebruik en ek het net 1 koppie suiker in die beslag gebruik. Dit het lieflik uitgekom, pragtige tekstuur vir 'n koek wat sommer net gemeng en gebak word.
Een van my absolute gunstelinge, ek maak dit gereeld.
Lemon Yoghurt Cake (Donna Hay)
Serves 10
Ingredients
¾ cup (180ml) vegetable oil
2 eggs
1 tablespoon finely grated lemon rind
2 tablespoons lemon juice
1 cup (280g) thick natural yoghurt
1¾ cups (385g) caster (superfine) sugar
2 cups (300g) self-raising (self-rising) flour
lemon frosting
¾ cup (120g) granulated sugar
¼ cup (60ml) lemon juice
Method
1.Preheat oven to 180°C (350°F).
2.Place the oil, eggs, rind, lemon juice, yoghurt and sugar in a bowl and whisk to combine.
3.Sift over the flour and stir until smooth.
4.Pour the mixture into a greased 24cm fluted ring tin and bake for 35 minutes or until cooked when tested with a skewer.
5.While the cake is still hot remove from the tin and place on a plate.
6.To make the lemon frosting, gently stir together the sugar and lemon juice.
7.Spoon over the cake and allow to set. Serve warm.
Moenie die suurlemoensap en suiker te lank voor die tyd meng nie, anders los die suiker op en jy wil hê dit moet mooi frosty lyk.
Bron: Donna Hay
Plasing: Louise Groenewald / WATERTAND RESEPTE VIR OUD EN JONK
MAGIC CHOCOLATE CAKE
MAGIC CHOCOLATE CAKE
INGREDIENTS:
4 eggs, at room temperature
1 teaspoon vanilla extract/essence
1 and ¼ cup sugar
110g butter, melted
½ cup cake flour
⅓ cup cocoa powder
2 cups milk, lukewarm
1 tablespoon powdered sugar for dusting (versiersuiker)
INSTRUCTIONS:
Preheat oven to 160°C
Grease a 30cmx17cm baking pan and line it with parchment paper.
Separate egg whites and yolks.
Beat egg whites in a bowl until stiff and put aside.
Whisk egg yolks, vanilla essence and sugar until creamy.
Add melted butter and mix for half a minute.
Add the flour and cocoa powder. Mix with a spatula until incorporated well.
Pour the milk gradually and continue beating.
Add in the egg whites, one third at a time and gently mix with a spatula.
Pour this liquidy batter into the baking pan and bake for 60 minutes.
Let it cool and when it comes to room temperature CHILL for an hour IN REFRIGERATOR
Slice it in the size you like and dust with powdered sugar right before serving.
Keep it in refrigerator until you finish it all.
Bron: Kathleen Heaton
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
MAGIC CHOCOLATE CAKE
INGREDIENTS:
4 eggs, at room temperature
1 teaspoon vanilla extract/essence
1 and ¼ cup sugar
110g butter, melted
½ cup cake flour
⅓ cup cocoa powder
2 cups milk, lukewarm
1 tablespoon powdered sugar for dusting (versiersuiker)
INSTRUCTIONS:
Preheat oven to 160°C
Grease a 30cmx17cm baking pan and line it with parchment paper.
Separate egg whites and yolks.
Beat egg whites in a bowl until stiff and put aside.
Whisk egg yolks, vanilla essence and sugar until creamy.
Add melted butter and mix for half a minute.
Add the flour and cocoa powder. Mix with a spatula until incorporated well.
Pour the milk gradually and continue beating.
Add in the egg whites, one third at a time and gently mix with a spatula.
Pour this liquidy batter into the baking pan and bake for 60 minutes.
Let it cool and when it comes to room temperature CHILL for an hour IN REFRIGERATOR
Slice it in the size you like and dust with powdered sugar right before serving.
Keep it in refrigerator until you finish it all.
Bron: Kathleen Heaton
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
MAGIC CUSTARD CAKE
MAGIC CUSTARD CAKE
8’X8’ cake
½ cp (113g) Butter/Margarien
2 cups (500ml) Milk
4 Eggs, separated
1 ¼ cups (150g) Confectioner’s Sugar (icing sugar)
1 Tablespoon(15ml) Water
1 cup (115g) Flour
1 teaspoon (5m) Vanilla Extract
Extra confectioner’s sugar for dusting
METHOD:
Preheat the oven to 325 ° F (175 ° C).
Lightly butter or grease a baking dish.
Melt the butter and set aside to slightly cool.
Warm the milk to lukewarm and set aside.
Whip the egg whites to stiff peaks. Set aside.
Beat the egg yolks and sugar until light.
Mix in the melted butter and the tablesoon water for about 2 minutes or until evenly incorporated.
Mix in the flour until evenly incorporated. Slowly beat in the milk and vanilla extract until everthing is well mixed.
Fold in the egg whites, 1/3 at a time. Repeat until all of the egg whites are folded in.
Pour the batter into the prepared pan and bake for 45 minutes or until top is golden.
Allow cake to completely cool before cutting then dust with confectioner’s sugar.
NOTE:
For faster cooling you can place the cake in the fridge. Even after fully cooled, it will still be slightly jiggly.
Bron: Passionate Life Kitchen
Plasing & Foto: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
MAGIC CUSTARD CAKE
8’X8’ cake
½ cp (113g) Butter/Margarien
2 cups (500ml) Milk
4 Eggs, separated
1 ¼ cups (150g) Confectioner’s Sugar (icing sugar)
1 Tablespoon(15ml) Water
1 cup (115g) Flour
1 teaspoon (5m) Vanilla Extract
Extra confectioner’s sugar for dusting
METHOD:
Preheat the oven to 325 ° F (175 ° C).
Lightly butter or grease a baking dish.
Melt the butter and set aside to slightly cool.
Warm the milk to lukewarm and set aside.
Whip the egg whites to stiff peaks. Set aside.
Beat the egg yolks and sugar until light.
Mix in the melted butter and the tablesoon water for about 2 minutes or until evenly incorporated.
Mix in the flour until evenly incorporated. Slowly beat in the milk and vanilla extract until everthing is well mixed.
Fold in the egg whites, 1/3 at a time. Repeat until all of the egg whites are folded in.
Pour the batter into the prepared pan and bake for 45 minutes or until top is golden.
Allow cake to completely cool before cutting then dust with confectioner’s sugar.
NOTE:
For faster cooling you can place the cake in the fridge. Even after fully cooled, it will still be slightly jiggly.
Bron: Passionate Life Kitchen
Plasing & Foto: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
MAGIC LEMON CAKE
LEMON MAGIC CAKE
110g / ½ cup of butter
4 egg whites
4 drops of vinegar
4 egg yolks
150g / 1 and ¼ cup of icing sugar
Zest of a lemon, finely chopped (about ½ a tablespoon)
3 tablespoons of lemon juice
120g / 1 cup of all purpose flour/ gluten free flour
480ml / 2 cups of millk
Extra icing sugar for dusting
DIRECTIONS:
Preheat the oven to 160 C / 325 F. Grease an 8 inch square tin with butter, you could equally use an 8 inch round tin.
Melt the butter and leave aside. Next, beat the egg whites and vinegar with an electric whisk, until they form stiff peaks.
In a separate large mixing bowl beat together the egg yolk and sugar with a hand whisk. Beat until well combined. Then, add the melted butter, lemon juice and lemon zest. Mix together, and then add the flour, followed by the milk. It’s quite a sloppy batter, so that’s why I recommend using a hand whisk rather than an electric beaters.
Fold the egg whites into the batter, but only fold in one third at a time. You want to fold gently, however you still want to fold it in enough to get rid of all the big lumps. Once the egg white is all folded in, pour the batter into the prepared tin and place in the oven.
Cook for 45 – 60 minutes. When cooked it should have a slight wobble in the center like jelly, but not too much of a sloppy jiggle The top should be a nice golden brown. I left mine in for 50 minutes.
Allow to cool completely for at least three hours. Once it has cooled, place a sheet of parchment paper covered with icing sugar on a flat work surface. Using the back of a knife carefully trace around the edge of the tin to loosen the edges from the side. Then invert the cake onto the sheet of icing sugar and cut into squares. Turn the squares sugar side up and refrigerate until ready to serve.
Bron: Stastay
Plasing & Foto : Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
LEMON MAGIC CAKE
110g / ½ cup of butter
4 egg whites
4 drops of vinegar
4 egg yolks
150g / 1 and ¼ cup of icing sugar
Zest of a lemon, finely chopped (about ½ a tablespoon)
3 tablespoons of lemon juice
120g / 1 cup of all purpose flour/ gluten free flour
480ml / 2 cups of millk
Extra icing sugar for dusting
DIRECTIONS:
Preheat the oven to 160 C / 325 F. Grease an 8 inch square tin with butter, you could equally use an 8 inch round tin.
Melt the butter and leave aside. Next, beat the egg whites and vinegar with an electric whisk, until they form stiff peaks.
In a separate large mixing bowl beat together the egg yolk and sugar with a hand whisk. Beat until well combined. Then, add the melted butter, lemon juice and lemon zest. Mix together, and then add the flour, followed by the milk. It’s quite a sloppy batter, so that’s why I recommend using a hand whisk rather than an electric beaters.
Fold the egg whites into the batter, but only fold in one third at a time. You want to fold gently, however you still want to fold it in enough to get rid of all the big lumps. Once the egg white is all folded in, pour the batter into the prepared tin and place in the oven.
Cook for 45 – 60 minutes. When cooked it should have a slight wobble in the center like jelly, but not too much of a sloppy jiggle The top should be a nice golden brown. I left mine in for 50 minutes.
Allow to cool completely for at least three hours. Once it has cooled, place a sheet of parchment paper covered with icing sugar on a flat work surface. Using the back of a knife carefully trace around the edge of the tin to loosen the edges from the side. Then invert the cake onto the sheet of icing sugar and cut into squares. Turn the squares sugar side up and refrigerate until ready to serve.
Bron: Stastay
Plasing & Foto : Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
LUMBER-JACK CAKE
LUMBER JACK CAKE
180g dates chopped
250ml boiling water
1 teaspoon bicarb
125g butter
1 cop brown sugar
1 large egg
lightly beaten
1 teaspoon vanilla
200g flour
1/2 teaspoon baking powder
30g coconut
3 medium tart apples, peeled & coarsely chopped
CREAM CHEESE FROSTING
125g cream cheese
60g butter
1 teaspoon vanilla
1.5 cups icing sugar
1/3 cup toasted coconut (for outside of cake)
METHOD
Place dates, bicab + butter in bowl leave to soak for for about 5 minutes
Beat egg sugar and vanilla until smooth
Beat in flour, baking powder & coconut
Stir in date mixture & apple by hand
Bake for 50 to 60 minutes at 180° C
Bron: 7 x 7
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
180g dates chopped
250ml boiling water
1 teaspoon bicarb
125g butter
1 cop brown sugar
1 large egg
lightly beaten
1 teaspoon vanilla
200g flour
1/2 teaspoon baking powder
30g coconut
3 medium tart apples, peeled & coarsely chopped
CREAM CHEESE FROSTING
125g cream cheese
60g butter
1 teaspoon vanilla
1.5 cups icing sugar
1/3 cup toasted coconut (for outside of cake)
METHOD
Place dates, bicab + butter in bowl leave to soak for for about 5 minutes
Beat egg sugar and vanilla until smooth
Beat in flour, baking powder & coconut
Stir in date mixture & apple by hand
Bake for 50 to 60 minutes at 180° C
Bron: 7 x 7
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
ORANGE BUTTER CAKE
ORANGE BUTTER CAKE
INGREDIENTS:
250g good quality unsalted butter, softened
185g castor sugar
170g whole eggs, at room temperature
100ml freshly squeezed orange juice
finely grated zests of 2 oranges (see instructions below)
250g self raising flour
MAKING THE CAKE:
Preheat Oven and preparing baking tin - Preheat oven to 180 degrees C. Line a 9 x 5 loaf tin with baking paper.
Rubbing orange zests and sugar - Grate orange zests over castor sugar to catch the orange oil. Using your hands, rub the orange zests and the castor sugar until the flavour is infused into the sugar. The castor sugar will be pale orange in colour.
Creaming the butter - In a large mixing bowl, cream butter and orange-infused sugar on medium high speed for about 5 minutes until pale and fluffy
Adding eggs to creamed butter - Add beaten eggs to creamed butter in 6 additions and mix on medium speed, ensuring each addition is well incorporated before adding the next addition. The batter will become wet as more eggs is added but will slowly firm up when the last portion of eggs are mixed in.
Adding flour mixture and orange juice - Sieve 1/3 of the self raising flour to the egg-butter mixture. Mix on low speed until the last bit of flour is absorbed. Next, add in half the orange juice and continue mixing until the orange juice is incorporated. Repeat the mixing process by sifting another 1/3 portion of self raising flour, followed by the remaining half of the orange juice, lastly followed by sifting in the remaining 1/3 of the self raising flour. Scrape the sides and bottom of the bowl with a spatula to incorporate loose ingredients.
Baking the cake - Pour batter into lined 9 x 5 loaf tin. Bake the batter for 50-60 mins at 180 degrees C. Allow cake to cool in loaf tin for 10 minutes before removing cake from loaf tin. Allow cake to cool completely on a wire rack before storing.
Bron: Baking Library
Plasing & Foto: Joey Kruger/WATERTAND RESEPTE VIR OUD EN JONK
ORANGE BUTTER CAKE
INGREDIENTS:
250g good quality unsalted butter, softened
185g castor sugar
170g whole eggs, at room temperature
100ml freshly squeezed orange juice
finely grated zests of 2 oranges (see instructions below)
250g self raising flour
MAKING THE CAKE:
Preheat Oven and preparing baking tin - Preheat oven to 180 degrees C. Line a 9 x 5 loaf tin with baking paper.
Rubbing orange zests and sugar - Grate orange zests over castor sugar to catch the orange oil. Using your hands, rub the orange zests and the castor sugar until the flavour is infused into the sugar. The castor sugar will be pale orange in colour.
Creaming the butter - In a large mixing bowl, cream butter and orange-infused sugar on medium high speed for about 5 minutes until pale and fluffy
Adding eggs to creamed butter - Add beaten eggs to creamed butter in 6 additions and mix on medium speed, ensuring each addition is well incorporated before adding the next addition. The batter will become wet as more eggs is added but will slowly firm up when the last portion of eggs are mixed in.
Adding flour mixture and orange juice - Sieve 1/3 of the self raising flour to the egg-butter mixture. Mix on low speed until the last bit of flour is absorbed. Next, add in half the orange juice and continue mixing until the orange juice is incorporated. Repeat the mixing process by sifting another 1/3 portion of self raising flour, followed by the remaining half of the orange juice, lastly followed by sifting in the remaining 1/3 of the self raising flour. Scrape the sides and bottom of the bowl with a spatula to incorporate loose ingredients.
Baking the cake - Pour batter into lined 9 x 5 loaf tin. Bake the batter for 50-60 mins at 180 degrees C. Allow cake to cool in loaf tin for 10 minutes before removing cake from loaf tin. Allow cake to cool completely on a wire rack before storing.
Bron: Baking Library
Plasing & Foto: Joey Kruger/WATERTAND RESEPTE VIR OUD EN JONK
STRAWBERRY YOGHURT CAKE
FRESH STRAWBERRY YOGHURT CAKE:
1 cup (2 sticks) butter, softened...
2 cups sugar
3 eggs
3 tablespoons lemon juice, divided
Zest of 1 lemon
2 ½ cups all-purpose flour, divided
½ teaspoon baking soda
½ teaspoon salt
250 ml plain or vanilla, Greek yogurt
275 gr fresh strawberries, diced
1 cup powdered sugar
METHOD:
Preheat oven to 190°C
Grease and flour a 10 inch Bundt pan (10-15 cup pan.) Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.
With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter. Pour the batter into the Bundt pan. Place in the oven and reduce the temperature to 325 degrees F. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.
NOTE: I've had a few questions on the texture of the batter in this cake. The consistency of the yogurt and the juiciness of the berries, greatly determined the consistency of the batter. Thick, (dryer) yogurt will produce a thicker batter, in which the berries won't sink to the bottom (top) of the cake as seen in the photos.
Either way, it is a great cake--don't worry about the thickness of the batter.
Bron: aspicyperspective
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
1 cup (2 sticks) butter, softened...
2 cups sugar
3 eggs
3 tablespoons lemon juice, divided
Zest of 1 lemon
2 ½ cups all-purpose flour, divided
½ teaspoon baking soda
½ teaspoon salt
250 ml plain or vanilla, Greek yogurt
275 gr fresh strawberries, diced
1 cup powdered sugar
METHOD:
Preheat oven to 190°C
Grease and flour a 10 inch Bundt pan (10-15 cup pan.) Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.
With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter. Pour the batter into the Bundt pan. Place in the oven and reduce the temperature to 325 degrees F. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.
NOTE: I've had a few questions on the texture of the batter in this cake. The consistency of the yogurt and the juiciness of the berries, greatly determined the consistency of the batter. Thick, (dryer) yogurt will produce a thicker batter, in which the berries won't sink to the bottom (top) of the cake as seen in the photos.
Either way, it is a great cake--don't worry about the thickness of the batter.
Bron: aspicyperspective
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
RICH FRUIT CAKE
Ingredients:
225g butter or margarine
225g soft dark brown sugar
300g cake flour
5ml baking powder
15ml mixed spice
15ml black treacle
5 eggs
225g currants
225g raisins
225g sultanas
100g glace cherries, quartered
50g mixed peel
METHOD:
Grease and line a 20cm deep cake tin or a loaf tin.
Place all ingredients except flour, baking powder and eggs into a large saucepan.
Bring to the boil until all the butter is melted and the sugar has dissolved. Cool completely. Whisk eggs in a separate bowl.
Place all ingredients into a large mixing bowl, and beat with wooden spoon for 3 minutes until well mixed.
Bake:
FAN OVEN: 125C for 2 ½ -3 hours
CONV OVEN: 150C for 2 ¾ - 3 ½ hours
When cooked, leave for 30 minutes before turning out.
Bron: Cape Malay Cooking & Other Delights
Plasing: Tina De Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
225g butter or margarine
225g soft dark brown sugar
300g cake flour
5ml baking powder
15ml mixed spice
15ml black treacle
5 eggs
225g currants
225g raisins
225g sultanas
100g glace cherries, quartered
50g mixed peel
METHOD:
Grease and line a 20cm deep cake tin or a loaf tin.
Place all ingredients except flour, baking powder and eggs into a large saucepan.
Bring to the boil until all the butter is melted and the sugar has dissolved. Cool completely. Whisk eggs in a separate bowl.
Place all ingredients into a large mixing bowl, and beat with wooden spoon for 3 minutes until well mixed.
Bake:
FAN OVEN: 125C for 2 ½ -3 hours
CONV OVEN: 150C for 2 ¾ - 3 ½ hours
When cooked, leave for 30 minutes before turning out.
Bron: Cape Malay Cooking & Other Delights
Plasing: Tina De Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
TURTLE CAKE - CAFFE LATTE
CAFE LATTE TURTLE CAKE
Unsweetened cocoa powder
1 egg, slightly beaten
1 cup buttermilk or sour milk (see note)
2/3 cup cooking oil
2 cups all-purpose flour (cake Flour)
1 ¾ cups sugar
1/2cup unsweetened cocoa powder
1 tablespoon baking soda
1 teaspoon salt
1 cup freshly brewed hot coffee
1 ½ cups pecan halves, toasted
3/4cup purchased caramel ice cream topping
DIRECTIONS:
Grease three 9-inch cake pans*.
Line the bottom of each pan with parchment paper.
Grease the paper; dust with unsweetened cocoa powder.
Set pans aside.
In a small bowl, stir together egg, buttermilk and cooking oil; set aside.
In a large bowl, stir together flour, sugar, 1/2 cup cocoa powder, baking soda and salt.
Gradually add buttermilk mixture to flour mixture, beating with an electric mixer until combined.
Gradually beat in hot coffee. Pour batter into prepared pans; spread evenly. (Layers will appear shallow.)
Bake in a 350°F (180°C) oven for 25 to 30 minutes or until a wooden toothpick inserted near centre comes out clean.
Cool cakes on a wire racks for 10 minutes. Loosen sides from pans, then invert cakes on racks.
Remove cakes from pans. Peel off paper; cool thoroughly.When the cakes are cool, make the Chocolate Frosting.
Place 1 cake layer, top-side down, onto a serving plate.
Using an icing spatula or wide knife, work quickly to frost the top of this layer with one-third of the frosting, pushing it out
slightly from edges to make ripple or petal effect. Arrange one-third of the pecans on top and drizzle with 1/4 cup of the ice cream topping.
Top with the second layer, top-side down. Repeat with frosting, pecans and caramel topping.
Top with the third layer, right side up. Repeat with remaining frosting, pecans and caramel topping.
Chill cake 1 to 2 hours before serving.Makes 12 to 16 servings.
NOTE: If you don't have buttermilk on hand when preparing this cake, substitute sour milk in the same amount.
For each cup of sour milk needed, place 1 tablespoon lemon juice or vinegar in a glass measuring cup.
Add enough milk to make 1 cup total liquid; stir.
Let mixture stand for 5 minutes before using.
NOTE: If you only have two 9-inch cake pans, refrigerate 1/3 of the batter while you bake the other two layers.
Clean and prepare one of the pans as directed, and bake remaining batter.
CHOCOLATE FROSTING:
1 cup sugar
1/2 cup milk
6 tablespoons butter
2 cups semisweet chocolate pieces
1 - 2 teaspoons freshly brewed hot coffee
In a small saucepan, combine sugar and milk. Add butter.
Bring to boiling, stirring constantly. Remove from heat.
Add semisweet chocolate pieces. Using a wire whisk, mix until smooth.
If frosting is too thick or grainy, stir in coffee. Makes about 2-1/2 cups.
Bron: Midwest Living
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Unsweetened cocoa powder
1 egg, slightly beaten
1 cup buttermilk or sour milk (see note)
2/3 cup cooking oil
2 cups all-purpose flour (cake Flour)
1 ¾ cups sugar
1/2cup unsweetened cocoa powder
1 tablespoon baking soda
1 teaspoon salt
1 cup freshly brewed hot coffee
1 ½ cups pecan halves, toasted
3/4cup purchased caramel ice cream topping
DIRECTIONS:
Grease three 9-inch cake pans*.
Line the bottom of each pan with parchment paper.
Grease the paper; dust with unsweetened cocoa powder.
Set pans aside.
In a small bowl, stir together egg, buttermilk and cooking oil; set aside.
In a large bowl, stir together flour, sugar, 1/2 cup cocoa powder, baking soda and salt.
Gradually add buttermilk mixture to flour mixture, beating with an electric mixer until combined.
Gradually beat in hot coffee. Pour batter into prepared pans; spread evenly. (Layers will appear shallow.)
Bake in a 350°F (180°C) oven for 25 to 30 minutes or until a wooden toothpick inserted near centre comes out clean.
Cool cakes on a wire racks for 10 minutes. Loosen sides from pans, then invert cakes on racks.
Remove cakes from pans. Peel off paper; cool thoroughly.When the cakes are cool, make the Chocolate Frosting.
Place 1 cake layer, top-side down, onto a serving plate.
Using an icing spatula or wide knife, work quickly to frost the top of this layer with one-third of the frosting, pushing it out
slightly from edges to make ripple or petal effect. Arrange one-third of the pecans on top and drizzle with 1/4 cup of the ice cream topping.
Top with the second layer, top-side down. Repeat with frosting, pecans and caramel topping.
Top with the third layer, right side up. Repeat with remaining frosting, pecans and caramel topping.
Chill cake 1 to 2 hours before serving.Makes 12 to 16 servings.
NOTE: If you don't have buttermilk on hand when preparing this cake, substitute sour milk in the same amount.
For each cup of sour milk needed, place 1 tablespoon lemon juice or vinegar in a glass measuring cup.
Add enough milk to make 1 cup total liquid; stir.
Let mixture stand for 5 minutes before using.
NOTE: If you only have two 9-inch cake pans, refrigerate 1/3 of the batter while you bake the other two layers.
Clean and prepare one of the pans as directed, and bake remaining batter.
CHOCOLATE FROSTING:
1 cup sugar
1/2 cup milk
6 tablespoons butter
2 cups semisweet chocolate pieces
1 - 2 teaspoons freshly brewed hot coffee
In a small saucepan, combine sugar and milk. Add butter.
Bring to boiling, stirring constantly. Remove from heat.
Add semisweet chocolate pieces. Using a wire whisk, mix until smooth.
If frosting is too thick or grainy, stir in coffee. Makes about 2-1/2 cups.
Bron: Midwest Living
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
CHOC-CHERRY CAKE WITH GANACHE
Ingredients
• 370g moist chocolate packet cake mix
• 2 eggs
• 20g butter, softened
• 2/3 cup milk
• 100g red glace cherries, chopped
• 2/3 cup desiccated coconut, toasted
Chocolate ganache
• 200g dark chocolate, chopped
• 1/4 cup pure cream
1. Step 1
Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 20cm (base) round cake pan. Line base and side with baking paper.
2. Step 2
Place cake mix in a large bowl. Add eggs, butter and milk. Using an electric mixer, beat on low speed for 30 seconds or until just combined. Increase speed to medium. Beat for 4 minutes or until mixture is pale and creamy. Stir in cherries and 1/3 cup coconut.
3. Step 3
Pour into prepared pan. Bake for 45 to 50 minutes or until a skewer inserted in the centre comes out clean. Cool in pan for 5 minutes. Turn out onto a wire rack to cool completely.
4. Step 4
Meanwhile, make Chocolate ganache: Place chocolate and cream in a microwavesafe bowl. Microwave on high (100%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, or until smooth. Refrigerate for 30 minutes or until slightly thickened.
5. Step 5
Place remaining coconut on a baking tray. Spread side of cake with ganache. Roll side of cake evenly in coconut. Place on plate. Spread top with remaining ganache. Set aside for 15 minutes or until set. Serve.
Bron: Super Food Ideas
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
• 370g moist chocolate packet cake mix
• 2 eggs
• 20g butter, softened
• 2/3 cup milk
• 100g red glace cherries, chopped
• 2/3 cup desiccated coconut, toasted
Chocolate ganache
• 200g dark chocolate, chopped
• 1/4 cup pure cream
1. Step 1
Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 20cm (base) round cake pan. Line base and side with baking paper.
2. Step 2
Place cake mix in a large bowl. Add eggs, butter and milk. Using an electric mixer, beat on low speed for 30 seconds or until just combined. Increase speed to medium. Beat for 4 minutes or until mixture is pale and creamy. Stir in cherries and 1/3 cup coconut.
3. Step 3
Pour into prepared pan. Bake for 45 to 50 minutes or until a skewer inserted in the centre comes out clean. Cool in pan for 5 minutes. Turn out onto a wire rack to cool completely.
4. Step 4
Meanwhile, make Chocolate ganache: Place chocolate and cream in a microwavesafe bowl. Microwave on high (100%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, or until smooth. Refrigerate for 30 minutes or until slightly thickened.
5. Step 5
Place remaining coconut on a baking tray. Spread side of cake with ganache. Roll side of cake evenly in coconut. Place on plate. Spread top with remaining ganache. Set aside for 15 minutes or until set. Serve.
Bron: Super Food Ideas
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
CHOCOLATE MAYONNAISE CAKE
2 cups
flour
1/2 cup cocoa
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup sugar
3/4 cup mayonnaise
1 cup water
1 teaspoon
vanilla
Preheat oven to 180°C. Grease and flour 2 layer cake pans or a 9x13 inch pan.
Sift together the flour, cocoa, soda and salt.
Cream together the sugar, mayonnaise, water and vanilla.
Add dry ingredients to the creamed mixture; stir until well blended.
Pour batter into prepared cake pans. Bake for about 25 minutes.
Let cool and frost with your favorite frosting.
Bron: Grandma's Favorite Cookbooks
Plasing: Henriette Wessels
1/2 cup cocoa
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup sugar
3/4 cup mayonnaise
1 cup water
1 teaspoon
vanilla
Preheat oven to 180°C. Grease and flour 2 layer cake pans or a 9x13 inch pan.
Sift together the flour, cocoa, soda and salt.
Cream together the sugar, mayonnaise, water and vanilla.
Add dry ingredients to the creamed mixture; stir until well blended.
Pour batter into prepared cake pans. Bake for about 25 minutes.
Let cool and frost with your favorite frosting.
Bron: Grandma's Favorite Cookbooks
Plasing: Henriette Wessels
THE MOCHA CRUNCH CAKE
Cake
1 ¼ cups
unsweetened cocoa powder
2 ½ cups all purpose flour
2 ½ cups sugar
2 ½ teaspoons baking soda
1 ¼ teaspoons baking powder
1 ¼ teaspoons salt
2 large eggs plus 1 large egg yolk
1 ¼ cups warm water
1 ¼ cups buttermilk
½ cup plus 2 tablespoons vegetable oil
1 ½ teaspoons pure vanilla extract
Mocha Buttercream
¼ cup Kahlua
1 tablespoon instant coffee crystals
10 oz semisweet chocolate
6 large egg yolks
¾ cup granulated sugar
½ cup corn syrup
1 lb (4 sticks) unsalted butter
Ganache
4 oz semisweet chocolate
½ cup heavy cream
Additional
1-1 ½ cups toffee bits
2 toffee candy bars (such as Heath)
Make the cake: Preheat the oven to 350 degrees, making sure the baking rack is in the
middle of the oven. Prepare two 9” round cake pans by cutting out a piece of
parchment or wax paper to line the bottom of them. Grease the pans, place the
parchment or wax paper in the bottoms and lightly grease again. Dust the pans
with flour (or cocoa powder if you don’t want the white dusting on the finished
cakes). Set the pans aside.
Sift together the cocoa, flour, sugar,
baking soda, baking powder, and salt into a large bowl. Add the eggs, yolk, warm
water, buttermilk, oil and vanilla. Mix on low speed until smooth, about 3 minutes.
Divide the batter evenly between the prepared pans. Bake the cakes for about 32-35 minutes, until a toothpick inserted into the middle comes
out clean or with moist crumbs. Do not overbake! Remove the pans from the oven and set the pans on a wire rack to cool for 15 minutes. Gently run a thin knife around the edges of the pans and unmold the cakes, removing the parchment paper liners from the bottom of the cakes. Let them cool completely, top sides ups, on a wire rack. Trim the tops of the cake layers with a long serrated knife to make them level.
Make the buttercream: Put Kahlua in a microwave safe dish and heat until boiling. Remove and add instant coffee. Mixture will immediately
boil up high and once it goes back down, gently stir it until the coffee is dissolved. Set aside to come to room temperature. Place the chocolate in a
microwave-safe dish and heat for 30 seconds and stir. Continue heating in 15-second intervals, stirring in between, until the chocolate is almost melted. Stir and allow the residual heat to melt it completely. Set aside and allow to come to room temperature.
Beat the egg yolks until light and mixer blades make tracks in them. Spray a 1-cup glass measure with cooking spray and
set beside the stove. Combine sugar and corn syrup in a saucepan and cook over medium heat, stirring constantly, until it comes to a full rolling boil.
Immediately remove from heat and pour into the prepared measuring cup to stop the cooking. While mixer is running, pour the syrup in a steady stream into the egg yolks, careful not to pour it onto the beaters. Continue beating until mixture is room temperature. Beat the butter in a small bowl until fluffy, then begin adding it to the egg mixture a tablespoon or two at a time, beating until incorporated after each addition. Once the chocolate is cooled, turn the mixer back on and add the chocolate to the buttercream, beating until smooth. Add the cooled Kahlua mixture and beat until uniform & smooth.
Make the ganache: Place the chocolate and cream in a microwave safe dish and heat for a minute; stir. Continue heating in 15-30 second intervals until the chocolate emulsifies and the mixture is shiny, dark, uniform, and smooth. Allow to come to room temperature.
Assemble: Place one cake layer on plate and spread about 1 cup of mocha buttercream over the top. Put second cake layer on top and
frost the top and sides with the remaining buttercream. Take handfuls of toffee bits and press them into the sides of the cake. Chop the candy bars into four pieces each and place with a pointed side up around the edge of the cake. Slowly pour the cooled ganache over the top of the cake and use a spatula to spread to the edges so that it will ooze out between the candy bars and down the sides a little. Sprinkle some toffee bits in the middlof the cake. Serve at room temperature.
SOURCE: veronicascornucopia
Plasing: Tiana Botes
1 ¼ cups
unsweetened cocoa powder
2 ½ cups all purpose flour
2 ½ cups sugar
2 ½ teaspoons baking soda
1 ¼ teaspoons baking powder
1 ¼ teaspoons salt
2 large eggs plus 1 large egg yolk
1 ¼ cups warm water
1 ¼ cups buttermilk
½ cup plus 2 tablespoons vegetable oil
1 ½ teaspoons pure vanilla extract
Mocha Buttercream
¼ cup Kahlua
1 tablespoon instant coffee crystals
10 oz semisweet chocolate
6 large egg yolks
¾ cup granulated sugar
½ cup corn syrup
1 lb (4 sticks) unsalted butter
Ganache
4 oz semisweet chocolate
½ cup heavy cream
Additional
1-1 ½ cups toffee bits
2 toffee candy bars (such as Heath)
Make the cake: Preheat the oven to 350 degrees, making sure the baking rack is in the
middle of the oven. Prepare two 9” round cake pans by cutting out a piece of
parchment or wax paper to line the bottom of them. Grease the pans, place the
parchment or wax paper in the bottoms and lightly grease again. Dust the pans
with flour (or cocoa powder if you don’t want the white dusting on the finished
cakes). Set the pans aside.
Sift together the cocoa, flour, sugar,
baking soda, baking powder, and salt into a large bowl. Add the eggs, yolk, warm
water, buttermilk, oil and vanilla. Mix on low speed until smooth, about 3 minutes.
Divide the batter evenly between the prepared pans. Bake the cakes for about 32-35 minutes, until a toothpick inserted into the middle comes
out clean or with moist crumbs. Do not overbake! Remove the pans from the oven and set the pans on a wire rack to cool for 15 minutes. Gently run a thin knife around the edges of the pans and unmold the cakes, removing the parchment paper liners from the bottom of the cakes. Let them cool completely, top sides ups, on a wire rack. Trim the tops of the cake layers with a long serrated knife to make them level.
Make the buttercream: Put Kahlua in a microwave safe dish and heat until boiling. Remove and add instant coffee. Mixture will immediately
boil up high and once it goes back down, gently stir it until the coffee is dissolved. Set aside to come to room temperature. Place the chocolate in a
microwave-safe dish and heat for 30 seconds and stir. Continue heating in 15-second intervals, stirring in between, until the chocolate is almost melted. Stir and allow the residual heat to melt it completely. Set aside and allow to come to room temperature.
Beat the egg yolks until light and mixer blades make tracks in them. Spray a 1-cup glass measure with cooking spray and
set beside the stove. Combine sugar and corn syrup in a saucepan and cook over medium heat, stirring constantly, until it comes to a full rolling boil.
Immediately remove from heat and pour into the prepared measuring cup to stop the cooking. While mixer is running, pour the syrup in a steady stream into the egg yolks, careful not to pour it onto the beaters. Continue beating until mixture is room temperature. Beat the butter in a small bowl until fluffy, then begin adding it to the egg mixture a tablespoon or two at a time, beating until incorporated after each addition. Once the chocolate is cooled, turn the mixer back on and add the chocolate to the buttercream, beating until smooth. Add the cooled Kahlua mixture and beat until uniform & smooth.
Make the ganache: Place the chocolate and cream in a microwave safe dish and heat for a minute; stir. Continue heating in 15-30 second intervals until the chocolate emulsifies and the mixture is shiny, dark, uniform, and smooth. Allow to come to room temperature.
Assemble: Place one cake layer on plate and spread about 1 cup of mocha buttercream over the top. Put second cake layer on top and
frost the top and sides with the remaining buttercream. Take handfuls of toffee bits and press them into the sides of the cake. Chop the candy bars into four pieces each and place with a pointed side up around the edge of the cake. Slowly pour the cooled ganache over the top of the cake and use a spatula to spread to the edges so that it will ooze out between the candy bars and down the sides a little. Sprinkle some toffee bits in the middlof the cake. Serve at room temperature.
SOURCE: veronicascornucopia
Plasing: Tiana Botes
CHOCOLATE MARSHMALLOW CAKE
Ingredients
1 cup boiling water
2 cups sugar
1 3/4 cups flour
3/4 cup cocoa powder
2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla
For the frosting:
1/2 cup butter
6 tablespoons buttermilk
4 tablespoons cocoa powder
16 oz. powdered sugar
1 teaspoon vanilla
2 cups marshmallows (, optional)
Directions
Heat the oven to 180°C and grease a 13×9 pan.
Bring some water to boil and keep it simmering while you make the batter.
In a large mixing bowl, combine the sugar, flour, cocoa, baking soda, baking powder, and salt.
Add the eggs, buttermilk, oil and vanilla and beat with mixer for 30 seconds.
Add the 1 cup boiling water and carefully stir until the water is mixed in; beat for 1 1/2 minutes.
Pour the batter into the 13×9 pan (batter will be thin).
Bake at 180°C for 35-38 minutes or just until the top springs back when lightly touched.
Make the frosting while the cake is baking. When the cake is done, pour the warm frosting over the hot cake.
For the frosting - In a medium saucepan, combine the butter, buttermilk and cocoa.
Cook, stirring constantly, just until it comes to a boil; remove the pan from the heat.
Add the powdered sugar and vanilla, and beat with mixer until the frosting is nearly smooth (stir every few minutes
while the cake finished baking). Add the marshmallows, then pour the warm frosting over the hot cake, gently spreading until it covers the cake evenly.
Cool to room temperature before serving.
Bron: Onbekend
Plasing: Henriette Wessels
1 cup boiling water
2 cups sugar
1 3/4 cups flour
3/4 cup cocoa powder
2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla
For the frosting:
1/2 cup butter
6 tablespoons buttermilk
4 tablespoons cocoa powder
16 oz. powdered sugar
1 teaspoon vanilla
2 cups marshmallows (, optional)
Directions
Heat the oven to 180°C and grease a 13×9 pan.
Bring some water to boil and keep it simmering while you make the batter.
In a large mixing bowl, combine the sugar, flour, cocoa, baking soda, baking powder, and salt.
Add the eggs, buttermilk, oil and vanilla and beat with mixer for 30 seconds.
Add the 1 cup boiling water and carefully stir until the water is mixed in; beat for 1 1/2 minutes.
Pour the batter into the 13×9 pan (batter will be thin).
Bake at 180°C for 35-38 minutes or just until the top springs back when lightly touched.
Make the frosting while the cake is baking. When the cake is done, pour the warm frosting over the hot cake.
For the frosting - In a medium saucepan, combine the butter, buttermilk and cocoa.
Cook, stirring constantly, just until it comes to a boil; remove the pan from the heat.
Add the powdered sugar and vanilla, and beat with mixer until the frosting is nearly smooth (stir every few minutes
while the cake finished baking). Add the marshmallows, then pour the warm frosting over the hot cake, gently spreading until it covers the cake evenly.
Cool to room temperature before serving.
Bron: Onbekend
Plasing: Henriette Wessels
CHOCOLATE PAN CAKE
CHOCOLATE PAN CAKE
2c Self Raising Flour
125g Butter
1c Water
2 Eggs
1t Bi-Carb
1t Vanilla
2c Sugar
Pinch of Salt
1/2c Oil
1/2c Cocoa
125ml Karringmilk
METHOD:
Sift flour, sugar & salt together
Heat butter, water, oil & cocoa in a bowl i microwave until boiling
Allow to cool down
Addflour mixture & mix well
Mix karringmilk& bi-carb well together
Beat eggs & add to karringmilk & mix
Add karringmilk to the flour mixture & mix well
Pour into greased oven pan
Bake at 200C for 25 mins or until baked
ICING:
5T Butter
2T Cocoa
1t Vanilla
1 & 1/2c Icing Sugar
3D/spoons Karringmilk
METHOD:
Heat butter, karringmilk & cocoa toboilong point
Remove from stove
Sift in icing sugar & add vanilla
Mix well
Pour the HOT icing over the HOT cake
Allow to cool down & cut into squares
Source: Unkown
Plasing & Foto: Diane Roode Hancox / WATERTAND RESEPTE VIR OUD EN JONK
CHOCOLATE PAN CAKE
2c Self Raising Flour
125g Butter
1c Water
2 Eggs
1t Bi-Carb
1t Vanilla
2c Sugar
Pinch of Salt
1/2c Oil
1/2c Cocoa
125ml Karringmilk
METHOD:
Sift flour, sugar & salt together
Heat butter, water, oil & cocoa in a bowl i microwave until boiling
Allow to cool down
Addflour mixture & mix well
Mix karringmilk& bi-carb well together
Beat eggs & add to karringmilk & mix
Add karringmilk to the flour mixture & mix well
Pour into greased oven pan
Bake at 200C for 25 mins or until baked
ICING:
5T Butter
2T Cocoa
1t Vanilla
1 & 1/2c Icing Sugar
3D/spoons Karringmilk
METHOD:
Heat butter, karringmilk & cocoa toboilong point
Remove from stove
Sift in icing sugar & add vanilla
Mix well
Pour the HOT icing over the HOT cake
Allow to cool down & cut into squares
Source: Unkown
Plasing & Foto: Diane Roode Hancox / WATERTAND RESEPTE VIR OUD EN JONK
CHOCOLATE LAYER MOUSSE CAKE-COGNAC-BITTERSWEET
Chocolate layer-mousse cake with cognac and bittersweet chocolate curls
A light and not-too-sweet chocolate layer cake. The recipe has many steps, but it is easy to make.
Serves 12
For the cakes
• 1 ¼ cup unbleached all purpose flour
• 1 cup Dutch process cocoa – sifted
• 2 teaspoons baking powder
• 2 pinches sea salt
• 8 large eggs – at room temperature
• 1 ½ cup organic sugar
• 4 tablespoons unsalted butter – melted and slightly cooled
• 1 cup strong coffee – cooled to room temperature
• 1/3 cup Cognac
•
For the milk chocolate mousse, white chocolate frosting & garnish
• 9 ounces (280g)milk chocolate – coarsely chopped
• 1 ½ cup heavy cream
• 1 tablespoon chocolate liqueur
• 1 teaspoon pure vanilla extract
• 12 ounces (375g) white chocolate – coarsely chopped
• 1 ½ cup heavy cream
• 2 ounces (60g) bittersweet chocolate, as garnish
•
1. Preheat oven to 375°F190C.
2. Place the flour, cocoa, baking powder and salt. Whisk until well blended.
3. Place the eggs in the bowl of an electric mixer. Whisk at high speed until very pale, thick and ribbony (about 2 minutes). Slowly add the sugar and continue whisking at high speed until soft peaks form, another minute.
4. Add half the flour/cocoa mixture to the whipped eggs. Fold in carefully. Add the melted butter and fold in carefully. Fold in the remaining flour/cocoa mixture, taking care not to overmix.
5. Divide the batter equally into the prepared molds. Bake for 18 to 20 minutes until the cakes have risen and a skewer inserted in the center comes out clean. Remove from oven and let cool to room temperature before un-molding.
6. Cook’s note: The cakes can be prepared up to 24 hours ahead. Cool to room temperature, wrap in plastic wrap and refrigerate. Bring to room temperature before assembling the cake.
7. To make the milk chocolate mousse: Place the chocolate pieces in a double boiler. Melt the chocolate over simmering water, stirring constantly until smooth. Remove from heat and let cool until just warm to the touch.
8. Place the heavy cream, chocolate liqueur and vanilla in the bowl of an electric mixer. Whip at medium speed until thick, taking care not to overbeat or it will turn to butter. Pour the melted milk chocolate into the whipped cream and fold until well blended. Transfer to a container, cover and refrigerate for 2 to 4 hours.
9. To make the white chocolate frosting: Place the white chocolate pieces in a double boiler. Melt the chocolate over simmering water, stirring constantly until smooth. Remove from heat and let cool until just warm to the touch.
10. Place the heavy cream in the bowl of an electric mixer. Whip at medium speed until thick, taking care not to overbeat or it will turn to butter. Pour the melted white chocolate into the whipped cream and fold until well blended. Transfer to a container, cover and refrigerate for 2 to 4 hours.
11. To assemble the cake: Un-mold the chocolate cakes and cut in 4 even layers, about 1" thick (I use a cake leveler, it makes the job infinitely easier!). Place one layer of cake in the center of a serving platter. Line the rim of the platter with plastic wrap (this will keep the rim clean as you apply the frosting). Using a pastry brush, soak the cake with one quarter of the coffee and Cognac. Top with a third of the milk chocolate mousse and spread it evenly over the whole surface of the cake. Top with another layer of the chocolate cake. Repeat soaking with the coffee and Cognac, and spreading the milk chocolate mousse 2 more times until you have 3 layers. Top with the last layer of chocolate cake and soak with the remaining coffee and Cognac. Finish by applying the white chocolate frosting, first on the top, then on the sides. Save a little frosting for piping if desired: pipe a rim around the top edge. Remove the plastic wrap lining the platter and pipe the remaining frosting around the base of the cake. Loosely cover the cake with plastic wrap and refrigerate for 4 to 6 hours. Remove from refrigerator 30 minutes before serving.
12. When ready to serve, shave the bittersweet chocolate using a vegetable hand peeler over the cake and around the rim of the platter.
• This recipe was entered in the contest for Your Best Chocolate Cake
A light and not-too-sweet chocolate layer cake. The recipe has many steps, but it is easy to make.
Serves 12
For the cakes
• 1 ¼ cup unbleached all purpose flour
• 1 cup Dutch process cocoa – sifted
• 2 teaspoons baking powder
• 2 pinches sea salt
• 8 large eggs – at room temperature
• 1 ½ cup organic sugar
• 4 tablespoons unsalted butter – melted and slightly cooled
• 1 cup strong coffee – cooled to room temperature
• 1/3 cup Cognac
•
For the milk chocolate mousse, white chocolate frosting & garnish
• 9 ounces (280g)milk chocolate – coarsely chopped
• 1 ½ cup heavy cream
• 1 tablespoon chocolate liqueur
• 1 teaspoon pure vanilla extract
• 12 ounces (375g) white chocolate – coarsely chopped
• 1 ½ cup heavy cream
• 2 ounces (60g) bittersweet chocolate, as garnish
•
1. Preheat oven to 375°F190C.
2. Place the flour, cocoa, baking powder and salt. Whisk until well blended.
3. Place the eggs in the bowl of an electric mixer. Whisk at high speed until very pale, thick and ribbony (about 2 minutes). Slowly add the sugar and continue whisking at high speed until soft peaks form, another minute.
4. Add half the flour/cocoa mixture to the whipped eggs. Fold in carefully. Add the melted butter and fold in carefully. Fold in the remaining flour/cocoa mixture, taking care not to overmix.
5. Divide the batter equally into the prepared molds. Bake for 18 to 20 minutes until the cakes have risen and a skewer inserted in the center comes out clean. Remove from oven and let cool to room temperature before un-molding.
6. Cook’s note: The cakes can be prepared up to 24 hours ahead. Cool to room temperature, wrap in plastic wrap and refrigerate. Bring to room temperature before assembling the cake.
7. To make the milk chocolate mousse: Place the chocolate pieces in a double boiler. Melt the chocolate over simmering water, stirring constantly until smooth. Remove from heat and let cool until just warm to the touch.
8. Place the heavy cream, chocolate liqueur and vanilla in the bowl of an electric mixer. Whip at medium speed until thick, taking care not to overbeat or it will turn to butter. Pour the melted milk chocolate into the whipped cream and fold until well blended. Transfer to a container, cover and refrigerate for 2 to 4 hours.
9. To make the white chocolate frosting: Place the white chocolate pieces in a double boiler. Melt the chocolate over simmering water, stirring constantly until smooth. Remove from heat and let cool until just warm to the touch.
10. Place the heavy cream in the bowl of an electric mixer. Whip at medium speed until thick, taking care not to overbeat or it will turn to butter. Pour the melted white chocolate into the whipped cream and fold until well blended. Transfer to a container, cover and refrigerate for 2 to 4 hours.
11. To assemble the cake: Un-mold the chocolate cakes and cut in 4 even layers, about 1" thick (I use a cake leveler, it makes the job infinitely easier!). Place one layer of cake in the center of a serving platter. Line the rim of the platter with plastic wrap (this will keep the rim clean as you apply the frosting). Using a pastry brush, soak the cake with one quarter of the coffee and Cognac. Top with a third of the milk chocolate mousse and spread it evenly over the whole surface of the cake. Top with another layer of the chocolate cake. Repeat soaking with the coffee and Cognac, and spreading the milk chocolate mousse 2 more times until you have 3 layers. Top with the last layer of chocolate cake and soak with the remaining coffee and Cognac. Finish by applying the white chocolate frosting, first on the top, then on the sides. Save a little frosting for piping if desired: pipe a rim around the top edge. Remove the plastic wrap lining the platter and pipe the remaining frosting around the base of the cake. Loosely cover the cake with plastic wrap and refrigerate for 4 to 6 hours. Remove from refrigerator 30 minutes before serving.
12. When ready to serve, shave the bittersweet chocolate using a vegetable hand peeler over the cake and around the rim of the platter.
• This recipe was entered in the contest for Your Best Chocolate Cake
COFFEE CAKE
BUTTERY SOUR CREAM COFFEE CAKE
NOTA: Ek het stroop gebruik in plaas van suiker so my koek is effens bruiner as wat dit seker sal wees as jy dit met suiker doen.
This coffee cake is wonderful to serve guests for breakfast. Your family will love this, too, and it won’t last long.
CAKE:
1 1/2 sticks butter or margarine, softened (This is 12 tablespoons or 3/4 cup)
3/4 cup sugar
2 eggs
1 cup sour cream
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons vanilla flavoring
1/2 cup raisins
DIRECTIONS:
Cream butter, sugar, eggs and sour cream in bowl with mixer. Add flour, baking powder, baking soda and vanilla. Mix well.
Fold in raisins. Batter will be thick.
Spray a bundt pan generously and spread half the batter in the bottom of the pan.
Add half the topping from recipe below, spreading over batter.
Add the other half of the batter and the rest of the topping.
Cook in preheated 350 degree oven 45 to 55 minutes until center is done.
Let cool for about 20 minutes before removing from pan.
Pour glaze from recipe below over the cooked coffee cake or your can pour glaze over cake when it is served.
TOPPING:
2/3 cup brown sugar
2 teaspoons cinnamon
1/2 cup walnut pieces
Whisk together ingredients in bowl.
GLAZE :
1 cup confectionery sugar
1 tablespoon corn syrup
2 to 3 tablespoons milk
Whisk ingredients together and pour over cooled cake. (I use a small pitcher like a cream pitcher to pour the glaze over the cake).
Bron: Onbekend
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
NOTA: Ek het stroop gebruik in plaas van suiker so my koek is effens bruiner as wat dit seker sal wees as jy dit met suiker doen.
This coffee cake is wonderful to serve guests for breakfast. Your family will love this, too, and it won’t last long.
CAKE:
1 1/2 sticks butter or margarine, softened (This is 12 tablespoons or 3/4 cup)
3/4 cup sugar
2 eggs
1 cup sour cream
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons vanilla flavoring
1/2 cup raisins
DIRECTIONS:
Cream butter, sugar, eggs and sour cream in bowl with mixer. Add flour, baking powder, baking soda and vanilla. Mix well.
Fold in raisins. Batter will be thick.
Spray a bundt pan generously and spread half the batter in the bottom of the pan.
Add half the topping from recipe below, spreading over batter.
Add the other half of the batter and the rest of the topping.
Cook in preheated 350 degree oven 45 to 55 minutes until center is done.
Let cool for about 20 minutes before removing from pan.
Pour glaze from recipe below over the cooked coffee cake or your can pour glaze over cake when it is served.
TOPPING:
2/3 cup brown sugar
2 teaspoons cinnamon
1/2 cup walnut pieces
Whisk together ingredients in bowl.
GLAZE :
1 cup confectionery sugar
1 tablespoon corn syrup
2 to 3 tablespoons milk
Whisk ingredients together and pour over cooled cake. (I use a small pitcher like a cream pitcher to pour the glaze over the cake).
Bron: Onbekend
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
HUMMINGBIRD CAKE
HUMMINGBIRD CAKE
INGREDIENTS:
3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3 eggs- lightly beaten
2 teaspoons vanilla extract
1 1/2 cups oil
1 (250GR) crushed pineapple -do not drain
2 cups bananas, mashed or about 3 – 4 large bananas
1 cups pecans or almonds/ walnuts chopped
DIRECTIONS:
Combine the flour, sugar, baking soda, salt, cinnamon.
Mix together with whisk. Add eggs, vanilla extract, oil, pineapple, bananas and pecans(or nuts of choice) and mix until all ingredients are moistened
Spray 3 (9 inch) round cake pans or one 9 x 13 inch pan. Cook in preheated 180*C oven 30 to 35 minutes until cake is done in center.
Then Frost with cream cheese frosting or any favorite frosting you may have!
Bron: Best Yummy Recipes
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
ROOMKAAS VERSIERSEL:
60 g roomkaas
60 g sagte botter
250 g versiersuiker
1 E suurlemoensap of lemoensap
Klits alles goed saam
Bron: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
HUMMINGBIRD CAKE
INGREDIENTS:
3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3 eggs- lightly beaten
2 teaspoons vanilla extract
1 1/2 cups oil
1 (250GR) crushed pineapple -do not drain
2 cups bananas, mashed or about 3 – 4 large bananas
1 cups pecans or almonds/ walnuts chopped
DIRECTIONS:
Combine the flour, sugar, baking soda, salt, cinnamon.
Mix together with whisk. Add eggs, vanilla extract, oil, pineapple, bananas and pecans(or nuts of choice) and mix until all ingredients are moistened
Spray 3 (9 inch) round cake pans or one 9 x 13 inch pan. Cook in preheated 180*C oven 30 to 35 minutes until cake is done in center.
Then Frost with cream cheese frosting or any favorite frosting you may have!
Bron: Best Yummy Recipes
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
ROOMKAAS VERSIERSEL:
60 g roomkaas
60 g sagte botter
250 g versiersuiker
1 E suurlemoensap of lemoensap
Klits alles goed saam
Bron: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
JAM FILLED VANILLA/ CHOCOLATE CAKES WITH A COCONUT TOPPING
Makes :10-12 muffins, depending on the size.
INGREDIENTS
500 g Golden Cloud Vanilla Cake Mix/ Golden Cloud Chocolate Cake Mix
2 eggs
250 ml milk
100 ml smooth apricot/ strawberry jam
For the topping:
200 ml desiccated coconut
30 ml extra smooth apricot jam
10 ml water
INSTRUCTION
1. Preheat oven to 180°C and line muffin pans with paper cups.
2. Beat the Golden Cloud Chocolate or Vanilla Cake mix, eggs and milk according to instructions on packet. Pour half the cake mixture into the muffin pan, spoon in 5 ml of jam and top with more cake mixture.
3. Bake for 25– 30 minutes or until cakes spring back when gently pressed with finger or a skewer comes out clean.
4. Allow to cool slightly on wire racks.
5. In a medium sized saucepan, warm through apricot jam and water. With a pastry brush, lightly brush some of the jam and water mixture on to each muffin top. Dip in coconut and serve.
Bron: Golden cloud recipe
Plasing: Marianne Pampoen / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS
500 g Golden Cloud Vanilla Cake Mix/ Golden Cloud Chocolate Cake Mix
2 eggs
250 ml milk
100 ml smooth apricot/ strawberry jam
For the topping:
200 ml desiccated coconut
30 ml extra smooth apricot jam
10 ml water
INSTRUCTION
1. Preheat oven to 180°C and line muffin pans with paper cups.
2. Beat the Golden Cloud Chocolate or Vanilla Cake mix, eggs and milk according to instructions on packet. Pour half the cake mixture into the muffin pan, spoon in 5 ml of jam and top with more cake mixture.
3. Bake for 25– 30 minutes or until cakes spring back when gently pressed with finger or a skewer comes out clean.
4. Allow to cool slightly on wire racks.
5. In a medium sized saucepan, warm through apricot jam and water. With a pastry brush, lightly brush some of the jam and water mixture on to each muffin top. Dip in coconut and serve.
Bron: Golden cloud recipe
Plasing: Marianne Pampoen / WATERTAND RESEPTE VIR OUD EN JONK
LEMON BLUEBERRY POUND CAKE
LEMON BLUEBERRY POUND CAKE
NOTA: Het die glaze se vloeistowwe verdubbel want dit was bietjie droog vir my. Dit is regtig so maklike resep
INGREDIENTS
1 cup butter
1¾ cups sugar
zest of one lemon
3 eggs
½ teaspoon vanilla
¾ cup buttermilk
3 cups fresh blueberries
2½ cups flour
2 teaspoon baking powder
1 teaspoon salt
LEMON GLAZE:
1½ cup powdered sugar
1 Tablespoon lemon juice
1 Tablespoon lemon zest
1 Tablespoon milk
¼ teaspoon vanilla
INSTRUCTIONS
Preheat oven to 350 degrees F.
In a large bowl, cream butter, sugar, and lemon zest together for 3 to 5 minutes.
Add eggs one at a time and beat an addition minute per egg.
In a separate large bowl, mix and combine dry ingredients together.
Add dry ingredients alternatively with the buttermilk to the butter/sugar/lemon zest/egg mixture. Fold in blueberries.
Grease and flour either 2 large bread pans or 3 small bread pans.
Pour batter and bake at 350 degrees F for 55 to 60 min.
Let loaves cool and pour glaze over them.
LEMON GLAZE:
Whisk glaze ingredients together until smooth.
Bron: chef-in-training
Plasing & Foto: Joey Kruger/WATERTAND RESEPTE VIR OUD EN JONK
LEMON BLUEBERRY POUND CAKE
NOTA: Het die glaze se vloeistowwe verdubbel want dit was bietjie droog vir my. Dit is regtig so maklike resep
INGREDIENTS
1 cup butter
1¾ cups sugar
zest of one lemon
3 eggs
½ teaspoon vanilla
¾ cup buttermilk
3 cups fresh blueberries
2½ cups flour
2 teaspoon baking powder
1 teaspoon salt
LEMON GLAZE:
1½ cup powdered sugar
1 Tablespoon lemon juice
1 Tablespoon lemon zest
1 Tablespoon milk
¼ teaspoon vanilla
INSTRUCTIONS
Preheat oven to 350 degrees F.
In a large bowl, cream butter, sugar, and lemon zest together for 3 to 5 minutes.
Add eggs one at a time and beat an addition minute per egg.
In a separate large bowl, mix and combine dry ingredients together.
Add dry ingredients alternatively with the buttermilk to the butter/sugar/lemon zest/egg mixture. Fold in blueberries.
Grease and flour either 2 large bread pans or 3 small bread pans.
Pour batter and bake at 350 degrees F for 55 to 60 min.
Let loaves cool and pour glaze over them.
LEMON GLAZE:
Whisk glaze ingredients together until smooth.
Bron: chef-in-training
Plasing & Foto: Joey Kruger/WATERTAND RESEPTE VIR OUD EN JONK
MISSISSIPI MUD CAKE
Ek weet nie of julle al die resep het nie, maar die marshmellow icing idee het nogal vir my oulik gelyk. Die mense oorsee kan marshmellow fluff gebruik ipv gesmelte marshmellows.
DECANDENTLY DELICIOUS. It is one of my favorite cakes because of all the chocolate and the marshmallow.
1 cup butter or margarine, or 2 sticks or 16 tablespoons, melted
1/2 cup cocoa (I use 100% pure cocoa)
2 cups sugar
4 eggs, beaten
1 1/2 cups all-purpose flour
Dash salt
1 teaspoon vanilla extract
1 1/2 cups nuts of your choice( I use pecans or walnuts)
4 cups miniature marshmallows
Melt butter in microwave. Whisk in cocoa, sugar, eggs, flour salt and vanilla. Fold in nuts. Spray 23cmx32cm with cooking spray. Bake in preheated 180’C degree oven for about 30 to 35 checking for doneness as ovens vary. Remove from oven and spread marshmallows on top while the cake is still hot. (I put mine back in the oven for about 2 minutes to let the marshmallows begin to melt.) Add frosting over marshmallows.
Frosting:
4 cups powdered sugar
1/2 cup evaporated milk
1/4 cup or 4 tablespoons butter, softened
1/3 cup cocoa
1 teaspoon vanilla extract
Beat all the frosting ingredients together with mixer. Spread over cake.
Let cake cool completely.
Note: I keep this cake in the refrigerator
Decorate with pecan nuts (optional)
ENJOY!
RISTA GREVENSTEIN
DECANDENTLY DELICIOUS. It is one of my favorite cakes because of all the chocolate and the marshmallow.
1 cup butter or margarine, or 2 sticks or 16 tablespoons, melted
1/2 cup cocoa (I use 100% pure cocoa)
2 cups sugar
4 eggs, beaten
1 1/2 cups all-purpose flour
Dash salt
1 teaspoon vanilla extract
1 1/2 cups nuts of your choice( I use pecans or walnuts)
4 cups miniature marshmallows
Melt butter in microwave. Whisk in cocoa, sugar, eggs, flour salt and vanilla. Fold in nuts. Spray 23cmx32cm with cooking spray. Bake in preheated 180’C degree oven for about 30 to 35 checking for doneness as ovens vary. Remove from oven and spread marshmallows on top while the cake is still hot. (I put mine back in the oven for about 2 minutes to let the marshmallows begin to melt.) Add frosting over marshmallows.
Frosting:
4 cups powdered sugar
1/2 cup evaporated milk
1/4 cup or 4 tablespoons butter, softened
1/3 cup cocoa
1 teaspoon vanilla extract
Beat all the frosting ingredients together with mixer. Spread over cake.
Let cake cool completely.
Note: I keep this cake in the refrigerator
Decorate with pecan nuts (optional)
ENJOY!
RISTA GREVENSTEIN
MERINGUE PAVLOVA
MEINGUE PAVLOVA
(serves 8-10)
Meringue comes out crunchy on the outside and nice and chewy and light on the inside.
Serve with strawberries or Kiwi or even a mix of fruit – it’s up to you and then some whipped cream.
INGREDIENTS:
4 egg whites
1 1/4 cups
castor sugar
4 tsp maizena (cornflour)
2 tsp vinegar
1 tsp vanilla essence
1/4 tsp salt
DIRECTIONS:
Preheat oven to 150°C
Beat the egg whites until stiff peaks form and then add castor sugar and beat again until stiff.
Add maizena, vinegar and vanilla and mix again until well combined.
Place wax paper on a baking tray and with a piping bag or with the back of a spoon, create a circular base of meringue mixture.
Use a piping bag to then pipe dollops of meringue around the edges, effectively creating a “basket” or “barrier” so that the fruit and cream which you’ll put in later (when serving) doesn’t escape!
Bake for about 1 hour at 150°C. Allow to cool.
To serve, spread the top with cream and strawberries
Bron: Onbekend (per email ontvang)
Plasing: Henriette Wessels
(serves 8-10)
Meringue comes out crunchy on the outside and nice and chewy and light on the inside.
Serve with strawberries or Kiwi or even a mix of fruit – it’s up to you and then some whipped cream.
INGREDIENTS:
4 egg whites
1 1/4 cups
castor sugar
4 tsp maizena (cornflour)
2 tsp vinegar
1 tsp vanilla essence
1/4 tsp salt
DIRECTIONS:
Preheat oven to 150°C
Beat the egg whites until stiff peaks form and then add castor sugar and beat again until stiff.
Add maizena, vinegar and vanilla and mix again until well combined.
Place wax paper on a baking tray and with a piping bag or with the back of a spoon, create a circular base of meringue mixture.
Use a piping bag to then pipe dollops of meringue around the edges, effectively creating a “basket” or “barrier” so that the fruit and cream which you’ll put in later (when serving) doesn’t escape!
Bake for about 1 hour at 150°C. Allow to cool.
To serve, spread the top with cream and strawberries
Bron: Onbekend (per email ontvang)
Plasing: Henriette Wessels
MUD CAKE
MUD CAKE
250g butter, chopped
200g dark chocolate, chopped
2 cups caster sugar
2 eggs, lightly beaten
1 cup self-raising flour, sifted
1 1/2 cups plain flour, sifted
1/4 cup cocoa powder, sifted
chocolate flakes, to serve
CHOCOLATE GANACHE
200g dark chocolate, chopped
2/3 cup thickened cream
METHOD:
Preheat oven to 180°C/160°C fan-forced.
Grease a 6cm-deep, 22cm round cake pan.
Line base and sides with baking paper.
Melt butter in a large saucepan over medium-low heat.
Add chocolate, sugar and 1 cup cold water.
Cook, stirring constantly, for 3 to 4 minutes or until smooth.
Transfer to large bowl. Cool for 10 minutes.
Add eggs. Stir to combine. Add flours and cocoa. Stir until smooth.
Pour mixture into prepared pan.
Bake for 1 hour and 30 minutes or until a skewer inserted in the centre has moist crumbs clinging.
Stand for 10 minutes in pan. Turn out onto a wire rack to cool.
MEANWHILE MAKE CHOCOLATE GANACHE:
Place chocolate and cream in a small saucepan over medium-low heat.
Cook, stirring constantly, for 3 to 4 minutes or until smooth.
Transfer to a bowl. Refrigerate for 30 minutes or until thick enough to spread.
Spread over cake. Top with chocolate flakes. Stand for 10 minutes or until ganache is set.
Serve.
Bron: Super Food Ideas Apr 2008
Plasing & Foto: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
MUD CAKE
250g butter, chopped
200g dark chocolate, chopped
2 cups caster sugar
2 eggs, lightly beaten
1 cup self-raising flour, sifted
1 1/2 cups plain flour, sifted
1/4 cup cocoa powder, sifted
chocolate flakes, to serve
CHOCOLATE GANACHE
200g dark chocolate, chopped
2/3 cup thickened cream
METHOD:
Preheat oven to 180°C/160°C fan-forced.
Grease a 6cm-deep, 22cm round cake pan.
Line base and sides with baking paper.
Melt butter in a large saucepan over medium-low heat.
Add chocolate, sugar and 1 cup cold water.
Cook, stirring constantly, for 3 to 4 minutes or until smooth.
Transfer to large bowl. Cool for 10 minutes.
Add eggs. Stir to combine. Add flours and cocoa. Stir until smooth.
Pour mixture into prepared pan.
Bake for 1 hour and 30 minutes or until a skewer inserted in the centre has moist crumbs clinging.
Stand for 10 minutes in pan. Turn out onto a wire rack to cool.
MEANWHILE MAKE CHOCOLATE GANACHE:
Place chocolate and cream in a small saucepan over medium-low heat.
Cook, stirring constantly, for 3 to 4 minutes or until smooth.
Transfer to a bowl. Refrigerate for 30 minutes or until thick enough to spread.
Spread over cake. Top with chocolate flakes. Stand for 10 minutes or until ganache is set.
Serve.
Bron: Super Food Ideas Apr 2008
Plasing & Foto: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
RICH DARK CHOCOLATE CAKE
RICH DARK CHOCOLATE CAKE
INGREDIENTS:
2 cups flour
¾ cups cocoa powder
1 ½ tsp baking powder
2 tsp baking soda
pinch of salt
1 cup milk
1 tsp vanilla essence
2 cups sugar
½ cup oil
1 cup boiling water or hot coffee
2 eggs
METHOD:
Preheat the oven to 180°C. Line two 23cm round cake pans, or one 23x33cm rectangular baking pan, with wax paper.
Grease the paper and the sides of the pan well.In a large bowl, sift the dry ingredients together.Add the eggs, milk, oil and vanilla essence and beat with an electric mixer for about two minutes.
Add the boiling water or coffee and mix until combined.Pour the batter evenly into the prepared pans and bake for 30-40 minutes.To test if the cake is ready, insert a toothpick into the middle of the pan. If it comes out clean, the cake is ready. A single rectangular cake will take slightly longer to bake than two round layers.Slide a knife around the edge of each cake to loosen it from the pan, turn the pan over onto a metal rack and peel off the paper.Let the cake cool completely before covering with icing.
For the icing I used a packet instant choc pudding and 2x lindt 70% dark chocolate... Make the pudding, melt chocolate and mix together. Decorate cake as desired
Bron: Eie Resep
Plasing & Foto : Zaldha Hennessy / WATERTAND RESEPTE VIR OUD EN JONK
RICH DARK CHOCOLATE CAKE
INGREDIENTS:
2 cups flour
¾ cups cocoa powder
1 ½ tsp baking powder
2 tsp baking soda
pinch of salt
1 cup milk
1 tsp vanilla essence
2 cups sugar
½ cup oil
1 cup boiling water or hot coffee
2 eggs
METHOD:
Preheat the oven to 180°C. Line two 23cm round cake pans, or one 23x33cm rectangular baking pan, with wax paper.
Grease the paper and the sides of the pan well.In a large bowl, sift the dry ingredients together.Add the eggs, milk, oil and vanilla essence and beat with an electric mixer for about two minutes.
Add the boiling water or coffee and mix until combined.Pour the batter evenly into the prepared pans and bake for 30-40 minutes.To test if the cake is ready, insert a toothpick into the middle of the pan. If it comes out clean, the cake is ready. A single rectangular cake will take slightly longer to bake than two round layers.Slide a knife around the edge of each cake to loosen it from the pan, turn the pan over onto a metal rack and peel off the paper.Let the cake cool completely before covering with icing.
For the icing I used a packet instant choc pudding and 2x lindt 70% dark chocolate... Make the pudding, melt chocolate and mix together. Decorate cake as desired
Bron: Eie Resep
Plasing & Foto : Zaldha Hennessy / WATERTAND RESEPTE VIR OUD EN JONK
SALTED CARAMEL & CHOCOLATE CAKE (LAYERD)
LAYERD CHOCOLATE & SALTED CARAMEL CAKE
1 1/2 cups self-raising flour
2 cups plain flour
2 cups caster sugar
1/2 cup cocoa powder
1 teaspoon bicarbonate of soda
1 1/2 teaspoons sea salt flakes
4 eggs
1 ½ cups buttermilk
½ cup vegetable oil
2 teaspoons vanilla extract
395g can caramel top ‘n’ fill
Sea salt flakes, to decorate
CHOCOLATE FROSTING:
¼ cup cocoa powder, sifted
250g butter, softened
½ cup pure icing sugar, sifted
400g dark chocolate, melted, cooled
METHOD:
Preheat oven to 180°C/160°C fan-forced. Grease two 6cm deep, 20cm (base) round cake pans. Line base and sides with baking paper.
Sift flours, sugar, cocoa, bicarbonate of soda and 1/2 teaspoon salt into a large bowl. Using an electric mixer, beat on low speed until combined. Add eggs, buttermilk, oil, vanilla and 1 cup cold water. Increase speed to medium. Beat for 3 to 4 minutes or until mixture is smooth.
Divide batter between pans. Bake for 40 to 45 minutes or until a skewer inserted in the centre comes out clean. Stand in pans for 5 minutes. Turn out onto a wire rack to cool.
Make Chocolate frosting: Whisk cocoa and 1/4 cup warm water in a bowl until cocoa has dissolved.
Using an electric mixer, beat butter and sugar until pale and fluffy. Beat in chocolate, then cocoa mixture until combined.
Combine caramel and remaining salt in a bowl. Using a serrated knife, trim tops of cakes.
Cut each cake in half horizontally. Transfer the base of 1 cake to a plate.
Spread with 1/3 of the caramel mixture.
Top with 1 cake layer and spread with 1/2 the remaining caramel mixture.
Repeat layering with 1 cake layer and remaining caramel mixture.
Top with remaining cake layer. Spread top and sides of cake with chocolate frosting.
Sprinkle with salt. Serve.
Bron: Super Food Ideas
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
1 1/2 cups self-raising flour
2 cups plain flour
2 cups caster sugar
1/2 cup cocoa powder
1 teaspoon bicarbonate of soda
1 1/2 teaspoons sea salt flakes
4 eggs
1 ½ cups buttermilk
½ cup vegetable oil
2 teaspoons vanilla extract
395g can caramel top ‘n’ fill
Sea salt flakes, to decorate
CHOCOLATE FROSTING:
¼ cup cocoa powder, sifted
250g butter, softened
½ cup pure icing sugar, sifted
400g dark chocolate, melted, cooled
METHOD:
Preheat oven to 180°C/160°C fan-forced. Grease two 6cm deep, 20cm (base) round cake pans. Line base and sides with baking paper.
Sift flours, sugar, cocoa, bicarbonate of soda and 1/2 teaspoon salt into a large bowl. Using an electric mixer, beat on low speed until combined. Add eggs, buttermilk, oil, vanilla and 1 cup cold water. Increase speed to medium. Beat for 3 to 4 minutes or until mixture is smooth.
Divide batter between pans. Bake for 40 to 45 minutes or until a skewer inserted in the centre comes out clean. Stand in pans for 5 minutes. Turn out onto a wire rack to cool.
Make Chocolate frosting: Whisk cocoa and 1/4 cup warm water in a bowl until cocoa has dissolved.
Using an electric mixer, beat butter and sugar until pale and fluffy. Beat in chocolate, then cocoa mixture until combined.
Combine caramel and remaining salt in a bowl. Using a serrated knife, trim tops of cakes.
Cut each cake in half horizontally. Transfer the base of 1 cake to a plate.
Spread with 1/3 of the caramel mixture.
Top with 1 cake layer and spread with 1/2 the remaining caramel mixture.
Repeat layering with 1 cake layer and remaining caramel mixture.
Top with remaining cake layer. Spread top and sides of cake with chocolate frosting.
Sprinkle with salt. Serve.
Bron: Super Food Ideas
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
SNICKERS PEANUT BUTTER BROWNIE ICE CREAM CAKE
SNICKER PEANUTBUTTER BROWNIE ICE CREAM CAKE
1 box brownie mix, plus ingredients required on box
¼ cup milk
1 cup cream cheese, softened
½ cup sugar
1 ½ cups peanut butter
1 cup Cool Whip, thawed
1 x 625 ml (2 ½ cups) bottle chocolate sundae syrup
1 x 625 ml (2 ½ cups) bottle caramel sundae syrup
1 bag mini snickers, chopped, divided into three groups
DIRECTIONS:
NOTE: An 20 x 4 spring form pan is best for this recipe so that you can easily remove the cake once it's been assembled If you do not have a spring form pan, line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear warp to lift your cake out of the pan once it's assembled and frozen.
BROWNIES:
Make brownie dough according to instructions on back of box
Grease two 20 x 4 pans (preferable spring form pans) and line the bottoms with parchment paper to allow for easy removal. Bake at temperature on box, reducing baking time to about 20 min
(You can also bake 1 big brownie - which would cook for the normal time and cut it in half, but cutting a brownie in half isn't super easy).
When brownies are done baking, allow to completely cool
ICE CREAM
Combine milk, cream cheese, sugar and peanut butter together in the bowl of a stand mixer
Mix until completely combined
Fold in the cool whip
ASSEMBLING IT ALL:
Line the sides of a 20 x 4 spring form pan with parchment paper
The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan
If you want, put a cardboard cake circle in the bottom of the pan
You should be using the same 20 x 4 pan you used for the brownies
Not all 20 x 4 pans are exactly the same size your brownie needs to fit in this pan
Put the first brownie layer in the bottom of your pan
Spread ½ cup caramel sauce and ½ cup chocolate sauce over the brownie
Top with first group of chopped snickers
Top with half of the peanut butter ice cream
Add second brownie to the pan, on top of the ice cream
Again cover with ½ cup caramel sauce and ½ cup chocolate sauce
Top with second group of chopped snickers
Top with remaining peanut butter ice cream allow ice cream cake to freeze completely
When frozen, remove from spring form pan and remove parchment paper from sides
Top with additional caramel sauce and chocolate sauce, allowing it to drizzle down the sides
Cover with remaining chopped snickers and a little more caramel and chocolate sauce
Bron: The Cake Boss
PLASING: Vanessa Fourie Willemse / WATERTAND RESEPTE VIR OUD EN JONK
1 box brownie mix, plus ingredients required on box
¼ cup milk
1 cup cream cheese, softened
½ cup sugar
1 ½ cups peanut butter
1 cup Cool Whip, thawed
1 x 625 ml (2 ½ cups) bottle chocolate sundae syrup
1 x 625 ml (2 ½ cups) bottle caramel sundae syrup
1 bag mini snickers, chopped, divided into three groups
DIRECTIONS:
NOTE: An 20 x 4 spring form pan is best for this recipe so that you can easily remove the cake once it's been assembled If you do not have a spring form pan, line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear warp to lift your cake out of the pan once it's assembled and frozen.
BROWNIES:
Make brownie dough according to instructions on back of box
Grease two 20 x 4 pans (preferable spring form pans) and line the bottoms with parchment paper to allow for easy removal. Bake at temperature on box, reducing baking time to about 20 min
(You can also bake 1 big brownie - which would cook for the normal time and cut it in half, but cutting a brownie in half isn't super easy).
When brownies are done baking, allow to completely cool
ICE CREAM
Combine milk, cream cheese, sugar and peanut butter together in the bowl of a stand mixer
Mix until completely combined
Fold in the cool whip
ASSEMBLING IT ALL:
Line the sides of a 20 x 4 spring form pan with parchment paper
The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan
If you want, put a cardboard cake circle in the bottom of the pan
You should be using the same 20 x 4 pan you used for the brownies
Not all 20 x 4 pans are exactly the same size your brownie needs to fit in this pan
Put the first brownie layer in the bottom of your pan
Spread ½ cup caramel sauce and ½ cup chocolate sauce over the brownie
Top with first group of chopped snickers
Top with half of the peanut butter ice cream
Add second brownie to the pan, on top of the ice cream
Again cover with ½ cup caramel sauce and ½ cup chocolate sauce
Top with second group of chopped snickers
Top with remaining peanut butter ice cream allow ice cream cake to freeze completely
When frozen, remove from spring form pan and remove parchment paper from sides
Top with additional caramel sauce and chocolate sauce, allowing it to drizzle down the sides
Cover with remaining chopped snickers and a little more caramel and chocolate sauce
Bron: The Cake Boss
PLASING: Vanessa Fourie Willemse / WATERTAND RESEPTE VIR OUD EN JONK
PEPPERMINT CRISP CHOCOLATE TREATS
PEPPERMINT CRISP CHOCOLATE TREATS
Last-minute guests? No problem – this beautiful dessert is just three ingredients away...
Peppermint Crisp
Chocolate sponge cake
Chocolate sauce
LAST MINUTE METHOD:
Chop up the Peppermint Crisp.
Using a cookie cutter of your choice, cut shapes from the sponge cake and place on your serving plates.
Drizzle with the chocolate sauce and sprinkle with the Peppermint Crisp.
Serve and enjoy.
TASTY TIP:
For a warm, winter version of this treat
you can heat the cake and the chocolate
Bron: Top Billing
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
PEPPERMINT CRISP CHOCOLATE TREATS
Last-minute guests? No problem – this beautiful dessert is just three ingredients away...
Peppermint Crisp
Chocolate sponge cake
Chocolate sauce
LAST MINUTE METHOD:
Chop up the Peppermint Crisp.
Using a cookie cutter of your choice, cut shapes from the sponge cake and place on your serving plates.
Drizzle with the chocolate sauce and sprinkle with the Peppermint Crisp.
Serve and enjoy.
TASTY TIP:
For a warm, winter version of this treat
you can heat the cake and the chocolate
Bron: Top Billing
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
PUMPKIN PIE CAKE
PUMPKIN PIE CAKE
( cake or desert)
1 teaspoon bicarb of soda
1/2 cup milk warmed
1 cup dark brown sugar
2 eggs lightly beaten
1/2 cup oil
1 cup crushed pineapple in syrup or juice.
3 teaspoons mixed spice
1/2 teaspoon salt
2 cups self raising flour
2 cups grated raw pumpkin
1 cup chopped walnuts or pecan nuts
To serve: golden syrup , ice cream or I made a glaze of cottage cheese icing sugar and lemon juice
PREHEAT the oven to 180c
Spray a 23 cm springform or bundt tin with non stick Spray
Add bicarb soda to warm milk and stir through
In a large mixing bowl mix sugar,eggs,oil,pineapple,and syrup.Mix until combined.Add the mixed spice, salt, flour,and milk mixture.
Stir in the pumpkin and the nuts.
Pour mixture into the prepared tin and bake for 55 minutes .The cake is cooked when firm to touch in centre and the ends pull away from the sides of the tin.
Allow to cool for 10 minutes in the tin and turn out onto a serving plate.
Serve lukewarm with ice cream and golden syrup or cold with cottage cheese icing.
TIP : I drizzled maple syrup over when it came out of the oven an waited for it to cool slightly and then pour over the cottage cheese icing.
Bron: Better Homes & Garden
Plasing: Hettie Bezuidenhout / WATERTAND RESEPTE VIR OUD EN JONK
PUMPKIN PIE CAKE
( cake or desert)
1 teaspoon bicarb of soda
1/2 cup milk warmed
1 cup dark brown sugar
2 eggs lightly beaten
1/2 cup oil
1 cup crushed pineapple in syrup or juice.
3 teaspoons mixed spice
1/2 teaspoon salt
2 cups self raising flour
2 cups grated raw pumpkin
1 cup chopped walnuts or pecan nuts
To serve: golden syrup , ice cream or I made a glaze of cottage cheese icing sugar and lemon juice
PREHEAT the oven to 180c
Spray a 23 cm springform or bundt tin with non stick Spray
Add bicarb soda to warm milk and stir through
In a large mixing bowl mix sugar,eggs,oil,pineapple,and syrup.Mix until combined.Add the mixed spice, salt, flour,and milk mixture.
Stir in the pumpkin and the nuts.
Pour mixture into the prepared tin and bake for 55 minutes .The cake is cooked when firm to touch in centre and the ends pull away from the sides of the tin.
Allow to cool for 10 minutes in the tin and turn out onto a serving plate.
Serve lukewarm with ice cream and golden syrup or cold with cottage cheese icing.
TIP : I drizzled maple syrup over when it came out of the oven an waited for it to cool slightly and then pour over the cottage cheese icing.
Bron: Better Homes & Garden
Plasing: Hettie Bezuidenhout / WATERTAND RESEPTE VIR OUD EN JONK
RAINBOW CAKE ROLL
RAINBOW CAKE ROLL
1 Teaspoon Baking Soda
2/3 Cup Flour
¼ Teaspoon Salt
5 Egg Yolks
2/3 Castor Sugar divided into 2
1 Teaspoon Lemon juice
½ Teaspoon finely lemon zest
5 Egg whites
3 Tablespoon melted butter cooled down
125 g Cream cheese softened
½ Cup white sugar
½ Teaspoon vanilla Essence
3/2 Cup Heavy Cream
METHOD:
Pour egg yolks into medium bowl.
Beat yolks till light and thicken up.
Add little by little the 1/3 cup of castor sugar.
Until light yellow, and a little thicken as well.
Add and stir the lemon zest and lemon juice into egg mixture.
Put aside
Add egg whites into a large bowl
Beat until soft peaks form
Add 1/3 cup of castor sugar little by little in and beat until stiff peaks.
Add the egg yolk mixture with the egg white mixture and fold in.
Sift the cake flour into a bowl and baking soda
Add the dry ingredients to the egg mixture. Then fold in the dry ingredients.
When well fold in add melted butter, fold in butter.
Divided into six bowls.
Put food colouring in and stir as gently as you can.
Place it into plastic piping bags.
All the colours need to touch but don’t over flow to much.
Bake on 175 gr C for about 10 min or cooked until slightly brown on edges.
Take out of cookie pan put on damped tea towel cake first on towel baking paper on top of rainbow cake,
Put another damped tea towel on top , flip over. Then roll it up in tea towel to cool down.
Mixed cream cheese vanilla essence and sugar until nice and fluffy.
Next bowl
Beat heavy whipped cream until nice and thick.
Add the whipped cream and the cream cheese mixture fold in your two mixtures
Place filling onto cake roll. Don’t worry if you don’t fill it corner to corner don’t worry when you roll it up it will fill up. You can roll it anyway you want to so the stripes can go either way!!
Bron: Creative Ideas
Plasing: Vanessa Fourie WIllemse / Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
1 Teaspoon Baking Soda
2/3 Cup Flour
¼ Teaspoon Salt
5 Egg Yolks
2/3 Castor Sugar divided into 2
1 Teaspoon Lemon juice
½ Teaspoon finely lemon zest
5 Egg whites
3 Tablespoon melted butter cooled down
125 g Cream cheese softened
½ Cup white sugar
½ Teaspoon vanilla Essence
3/2 Cup Heavy Cream
METHOD:
Pour egg yolks into medium bowl.
Beat yolks till light and thicken up.
Add little by little the 1/3 cup of castor sugar.
Until light yellow, and a little thicken as well.
Add and stir the lemon zest and lemon juice into egg mixture.
Put aside
Add egg whites into a large bowl
Beat until soft peaks form
Add 1/3 cup of castor sugar little by little in and beat until stiff peaks.
Add the egg yolk mixture with the egg white mixture and fold in.
Sift the cake flour into a bowl and baking soda
Add the dry ingredients to the egg mixture. Then fold in the dry ingredients.
When well fold in add melted butter, fold in butter.
Divided into six bowls.
Put food colouring in and stir as gently as you can.
Place it into plastic piping bags.
All the colours need to touch but don’t over flow to much.
Bake on 175 gr C for about 10 min or cooked until slightly brown on edges.
Take out of cookie pan put on damped tea towel cake first on towel baking paper on top of rainbow cake,
Put another damped tea towel on top , flip over. Then roll it up in tea towel to cool down.
Mixed cream cheese vanilla essence and sugar until nice and fluffy.
Next bowl
Beat heavy whipped cream until nice and thick.
Add the whipped cream and the cream cheese mixture fold in your two mixtures
Place filling onto cake roll. Don’t worry if you don’t fill it corner to corner don’t worry when you roll it up it will fill up. You can roll it anyway you want to so the stripes can go either way!!
Bron: Creative Ideas
Plasing: Vanessa Fourie WIllemse / Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
RAINBOW CUBES
yield: 36 mini cubes
INGREDIENTS:
1 cup (4 ounces),plus 2 tablespoons cake flour
3 tablespoons malted milk powder
1-1/2 teaspoons baking powder
1/4 teaspoon fine sea salt
3 sticks (12 ounces) unsalted butter, softened
1 cup (8 ounces) condensed milk
5 large eggs, room temperature
12 large egg yolks, room temperature
1 cup (7 ounces) granulated sugar
2 teaspoons pure vanilla extract
2 teaspoons pure almond extract
Food gel coloring: red, orange, yellow, green, blue, purple
DIRECTIONS:
1. Adjust oven racks to middle position and heat oven to 450 degrees. Line one 8-inch square baking pan with parchment sling (allowing a 2-inch overhang on 2 sides). Set aside.
2. Add flour, milk powder, baking powder and salt to a small bowl, whisk to combine; set aside.
3. Place butter in bowl of standing mixer fitted with paddle attachment and beat at medium-high speed until creamy, about 1 minute. Add condensed milk and continue to beat until light and fluffy, about 5 minutes. Remove butter mixture into a medium bowl with a rubber spatula as clean as possible.
4. Replace paddle attachment with whisk attachment, Place eggs and egg yolks into bowl of stand mixer and whisk on medium-high speed for 1 minute. Slowly add sugar and continue to whisk until ribbon stage, about 6 minutes.
5. Reduce speed to medium and add butter mixture in three batches, until combined. Add extracts and increase speed to medium-high and whisk until fully combined, about 2 minutes. (Mixture might look curdled). Remove bowl from mixer and whisk in flour mixture with the whisk attachment of the mixer until just combined.
6. Divide batter into 6 equal portions; add food coloring to each portion to achieve desire color. Set aside.
7. Heat the prepared cake pan in the oven for 4 minutes. Remove pan from oven and spread half of purple color batter in the pan (about 5 tablespoons). Spread batter to coat the entire pan by tilting cake pan; bake for 3-4 minutes or until slightly brown.
9. Remove pan from oven, press cake layer with the bottom of a 1/2-cup measuring cup to remove excess air. Spread half of blue batter into pan over the purple layer, spread the batter to coat the entire pan by tilting cake pan; bake for 3-4 minutes or until slightly brown.
10. Continue step 9 with green, yellow, orange and red layer, then repeat the color again to achieve a total of twelve layers.
11. Remove cake pan from oven and set on cooling rack, cool cake in pan to room temperature, about 60 minutes. Lift cake out of pan with parchment sling. Cut into cubes, approximately 1-inch.
Bron: hungry rabbit
Plasing; Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
1 cup (4 ounces),plus 2 tablespoons cake flour
3 tablespoons malted milk powder
1-1/2 teaspoons baking powder
1/4 teaspoon fine sea salt
3 sticks (12 ounces) unsalted butter, softened
1 cup (8 ounces) condensed milk
5 large eggs, room temperature
12 large egg yolks, room temperature
1 cup (7 ounces) granulated sugar
2 teaspoons pure vanilla extract
2 teaspoons pure almond extract
Food gel coloring: red, orange, yellow, green, blue, purple
DIRECTIONS:
1. Adjust oven racks to middle position and heat oven to 450 degrees. Line one 8-inch square baking pan with parchment sling (allowing a 2-inch overhang on 2 sides). Set aside.
2. Add flour, milk powder, baking powder and salt to a small bowl, whisk to combine; set aside.
3. Place butter in bowl of standing mixer fitted with paddle attachment and beat at medium-high speed until creamy, about 1 minute. Add condensed milk and continue to beat until light and fluffy, about 5 minutes. Remove butter mixture into a medium bowl with a rubber spatula as clean as possible.
4. Replace paddle attachment with whisk attachment, Place eggs and egg yolks into bowl of stand mixer and whisk on medium-high speed for 1 minute. Slowly add sugar and continue to whisk until ribbon stage, about 6 minutes.
5. Reduce speed to medium and add butter mixture in three batches, until combined. Add extracts and increase speed to medium-high and whisk until fully combined, about 2 minutes. (Mixture might look curdled). Remove bowl from mixer and whisk in flour mixture with the whisk attachment of the mixer until just combined.
6. Divide batter into 6 equal portions; add food coloring to each portion to achieve desire color. Set aside.
7. Heat the prepared cake pan in the oven for 4 minutes. Remove pan from oven and spread half of purple color batter in the pan (about 5 tablespoons). Spread batter to coat the entire pan by tilting cake pan; bake for 3-4 minutes or until slightly brown.
9. Remove pan from oven, press cake layer with the bottom of a 1/2-cup measuring cup to remove excess air. Spread half of blue batter into pan over the purple layer, spread the batter to coat the entire pan by tilting cake pan; bake for 3-4 minutes or until slightly brown.
10. Continue step 9 with green, yellow, orange and red layer, then repeat the color again to achieve a total of twelve layers.
11. Remove cake pan from oven and set on cooling rack, cool cake in pan to room temperature, about 60 minutes. Lift cake out of pan with parchment sling. Cut into cubes, approximately 1-inch.
Bron: hungry rabbit
Plasing; Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
RED VELVET BUNDT CAKE
RED VELVET BUNDT CAKE
2 1/2 cups cake flour
2 Cups Granulated Sugar
1 cup Vegetable oil
1 teaspoon Salt
3 Tablespoons Cocoa Powder
1 Table Spoon White Vinegar
1 Teaspoon Vanilla Extract
2 Eggs
1 Cup Buttermilk (or 1 cup milk and 1 T Vinegar)
30 ml Red Food Coloring
METHOD:
Preheat Oven to 160*C
Grease a Bundt Pan really well
Place one cupcake liner in a cupcake pan (use this for garnishing)
In a medium bowl mix eggs with wire whisk. Add oil, vinegar, vanilla, buttermilk and food coloring. Whisk together and set aside.
In a large mixing bowl mix together all the dry ingredients
Add the wet ingredients and mix on medium high until combined
FIll fupcake liner half with batter, then pour rest of the batter into your bundt pan.
Bake cupcake for 20-25 minutes and the cake for 50-55 minutes
CREAM CHEESE FROSTING
250gr Package Cream Cheese
1/2 Cup Unsulted Butter
4 Cups Icing Sugar
1 teaspoon vanilla extract
1/4 cup of milk (optional)
Let cream cheese sit in mixing bowl until softened>
Mix together and add sugar, vanilla and milk
Pour over cooled cake
*I added milk to make the consistency pourable
Bron: A Bird on The Cake
Plasing & Foto: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
RED VELVET BUNDT CAKE
2 1/2 cups cake flour
2 Cups Granulated Sugar
1 cup Vegetable oil
1 teaspoon Salt
3 Tablespoons Cocoa Powder
1 Table Spoon White Vinegar
1 Teaspoon Vanilla Extract
2 Eggs
1 Cup Buttermilk (or 1 cup milk and 1 T Vinegar)
30 ml Red Food Coloring
METHOD:
Preheat Oven to 160*C
Grease a Bundt Pan really well
Place one cupcake liner in a cupcake pan (use this for garnishing)
In a medium bowl mix eggs with wire whisk. Add oil, vinegar, vanilla, buttermilk and food coloring. Whisk together and set aside.
In a large mixing bowl mix together all the dry ingredients
Add the wet ingredients and mix on medium high until combined
FIll fupcake liner half with batter, then pour rest of the batter into your bundt pan.
Bake cupcake for 20-25 minutes and the cake for 50-55 minutes
CREAM CHEESE FROSTING
250gr Package Cream Cheese
1/2 Cup Unsulted Butter
4 Cups Icing Sugar
1 teaspoon vanilla extract
1/4 cup of milk (optional)
Let cream cheese sit in mixing bowl until softened>
Mix together and add sugar, vanilla and milk
Pour over cooled cake
*I added milk to make the consistency pourable
Bron: A Bird on The Cake
Plasing & Foto: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
RUM SULTANA POUND CAKE WITH LEMON GLAZE
RUM SULTANA POUND CAKE WITH LEMON GLAZE
1 cup sultanas
1/2 cup +3 tsp rum
1 1/2 cups plain flour
1/4 tsp baking powder
170 g unsalted butter
1 1/4 caster sugar
3/4 tsp vanilla extract
1/2 teaspoon salt
3 large eggs
1/3 cups buttermilk
1 3/4 cups sifted icing sugar
5 tsp lemon zest 7 tsp lemon juice
Pre heat oven to 180 c
Spray an 8 cup bundt pan ( ring pan) with cooking spray
Bring sultanas and 1/2 cup rum to boil just to a simmer over medium heat.Set aside. Stir occasionally until plump.Cool
whisk flour and baking powder in a medium bowl to blend.In the bowl of an electric stand mixer on medium speed beat butter,castersugar,vanilla and salt for 10 minutes or until light and fluffy.Add eggs one at a time, beating well after each addition.Reduce speed to low .Add buttermilk and flour mixture alternately in batches.Beating until just blended.Stir in Sultana mixture.
Transfer to prepared pan.Bake for 45 minutes or until a toothpick comes out clean with moist crumbs attached.. Cool in pan for 10 minutes.Invert onto a pkate and remove from pan.Cool for 30 minutes
Whisk the icing sugar ,lemon zest juice and remaining 3 teaspoons rum to form a smooth glaze.Spoon over the warm cake.Sift extra icing sugar over and serve warm or at room temperature.
The original recipe was with Lime but I used lemon.I also said baking time 1 hour but I decided that 45 minutes would be enough and I were right.
Recipe by Curtis Stone . well known Australian Chef.
The Recipe was in our Free in Store magazine Coles
Plasing & Foto: Hettie Bezuidenhout / WATERTAND RESEPTE VIR OUD EN JONK
RUM SULTANA POUND CAKE WITH LEMON GLAZE
1 cup sultanas
1/2 cup +3 tsp rum
1 1/2 cups plain flour
1/4 tsp baking powder
170 g unsalted butter
1 1/4 caster sugar
3/4 tsp vanilla extract
1/2 teaspoon salt
3 large eggs
1/3 cups buttermilk
1 3/4 cups sifted icing sugar
5 tsp lemon zest 7 tsp lemon juice
Pre heat oven to 180 c
Spray an 8 cup bundt pan ( ring pan) with cooking spray
Bring sultanas and 1/2 cup rum to boil just to a simmer over medium heat.Set aside. Stir occasionally until plump.Cool
whisk flour and baking powder in a medium bowl to blend.In the bowl of an electric stand mixer on medium speed beat butter,castersugar,vanilla and salt for 10 minutes or until light and fluffy.Add eggs one at a time, beating well after each addition.Reduce speed to low .Add buttermilk and flour mixture alternately in batches.Beating until just blended.Stir in Sultana mixture.
Transfer to prepared pan.Bake for 45 minutes or until a toothpick comes out clean with moist crumbs attached.. Cool in pan for 10 minutes.Invert onto a pkate and remove from pan.Cool for 30 minutes
Whisk the icing sugar ,lemon zest juice and remaining 3 teaspoons rum to form a smooth glaze.Spoon over the warm cake.Sift extra icing sugar over and serve warm or at room temperature.
The original recipe was with Lime but I used lemon.I also said baking time 1 hour but I decided that 45 minutes would be enough and I were right.
Recipe by Curtis Stone . well known Australian Chef.
The Recipe was in our Free in Store magazine Coles
Plasing & Foto: Hettie Bezuidenhout / WATERTAND RESEPTE VIR OUD EN JONK
SALTED CARAMEL SIX LAYER CHOCOLATE CAKE
For the Cake
Unsalted butter, room temperature, for pans
3 cups all-purpose flour, plus more for pans
3 cups granulated sugar
1 1/2 cups unsweetened Dutch-process cocoa powder
1 tablespoon baking soda
1 1/2 teaspoons baking powder
Coarse salt
4 large eggs
1 1/2 cups low-fat buttermilk
1/2 cup plus 2 tablespoons safflower oil
2 teaspoons pure
vanilla extract
For the Caramel
4 cups granulated sugar
1/4 cup light
corn syrup
2 cups heavy cream
Coarse salt
2 sticks cold unsalted butter, cut into tablespoons
For the Frosting
1/4 cup plus 2 tablespoons
Dutch-process cocoa powder
2 sticks unsalted butter, room temperature
1/2 cup confectioners' sugar
Coarse salt
1 pound semisweet chocolate, chopped, melted, and cooled
Garnish: flaked sea salt, such as Maldon
Directions
Preheat oven to 350°C (180°C).
Make the cake:
Butter three 9-inch round cake pans, and dust with flour, tapping out excess.
Sift flour, granulated sugar, cocoa, baking soda, baking powder, and
1 1/2 teaspoons course salt into the bowl of a mixer.
Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, 1½ cups warm water, oil, and vanilla.
Beat until smooth, about 3 minutes.
Divide batter among pans. Bake until cakes are set and a toothpick inserted into the center of each comes out clean, about 35 minutes.
Let cool in pans set on a wire rack for 15 minutes.
Turn out cakes onto racks, and let cool completely.
Make the caramel:
Combine granulated sugar, corn syrup, and ¼ cup water in a medium saucepan over high heat.
Cook, without stirring, until mixture is dark amber, about 14 minutes.
Remove from heat, and carefully pour in cream (mixture will spatter); stir until smooth.
Return to heat, and cook until a candy thermometer reaches 238 degrees, about 2 minutes.
Pour caramel into a medium bowl, stir in 1 teaspoon coarse salt, and let cool slightly, about 15 minutes.
Stir in butter, 1 tablespoon at a time. Let cool completely.
Meanwhile, make the frosting: Whisk together cocoa and 1/4 cup plus 2 tablespoons warm water in a bowl until cocoa dissolves.
Beat butter, confectioners' sugar, and a generous pinch of coarse salt in a clean bowl with a mixer on medium speed until pale and fluffy.
Gradually beat in melted chocolate and then cocoa mixture until combined.
Let stand for 30 minutes before using.
Trim tops of cakes using a serrated knife to create a level surface.
Cut each in half horizontally to form 2 layers.
Transfer 1 layer to a serving platter, and spread 3/4 cup caramel over top.
Top with another cake layer, and repeat with remaining caramel and cake layers, leaving top uncovered.
Refrigerate until set, about 1 hour.
Frost top and sides of cake in a swirling motion.
Sprinkle with sea salt.
Cook's Note
To make this cake ahead of time: The caramel can be refrigerated for up to 3 days; bring to room temperature before using.
Cake layers can be refrigerated for up to 3 days (they actually taste better when refrigerated and have a better texture for stacking).
When finished, the frosted cake can be refrigerated for up to 3 days.
Bron: Martha Stewart
Unsalted butter, room temperature, for pans
3 cups all-purpose flour, plus more for pans
3 cups granulated sugar
1 1/2 cups unsweetened Dutch-process cocoa powder
1 tablespoon baking soda
1 1/2 teaspoons baking powder
Coarse salt
4 large eggs
1 1/2 cups low-fat buttermilk
1/2 cup plus 2 tablespoons safflower oil
2 teaspoons pure
vanilla extract
For the Caramel
4 cups granulated sugar
1/4 cup light
corn syrup
2 cups heavy cream
Coarse salt
2 sticks cold unsalted butter, cut into tablespoons
For the Frosting
1/4 cup plus 2 tablespoons
Dutch-process cocoa powder
2 sticks unsalted butter, room temperature
1/2 cup confectioners' sugar
Coarse salt
1 pound semisweet chocolate, chopped, melted, and cooled
Garnish: flaked sea salt, such as Maldon
Directions
Preheat oven to 350°C (180°C).
Make the cake:
Butter three 9-inch round cake pans, and dust with flour, tapping out excess.
Sift flour, granulated sugar, cocoa, baking soda, baking powder, and
1 1/2 teaspoons course salt into the bowl of a mixer.
Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, 1½ cups warm water, oil, and vanilla.
Beat until smooth, about 3 minutes.
Divide batter among pans. Bake until cakes are set and a toothpick inserted into the center of each comes out clean, about 35 minutes.
Let cool in pans set on a wire rack for 15 minutes.
Turn out cakes onto racks, and let cool completely.
Make the caramel:
Combine granulated sugar, corn syrup, and ¼ cup water in a medium saucepan over high heat.
Cook, without stirring, until mixture is dark amber, about 14 minutes.
Remove from heat, and carefully pour in cream (mixture will spatter); stir until smooth.
Return to heat, and cook until a candy thermometer reaches 238 degrees, about 2 minutes.
Pour caramel into a medium bowl, stir in 1 teaspoon coarse salt, and let cool slightly, about 15 minutes.
Stir in butter, 1 tablespoon at a time. Let cool completely.
Meanwhile, make the frosting: Whisk together cocoa and 1/4 cup plus 2 tablespoons warm water in a bowl until cocoa dissolves.
Beat butter, confectioners' sugar, and a generous pinch of coarse salt in a clean bowl with a mixer on medium speed until pale and fluffy.
Gradually beat in melted chocolate and then cocoa mixture until combined.
Let stand for 30 minutes before using.
Trim tops of cakes using a serrated knife to create a level surface.
Cut each in half horizontally to form 2 layers.
Transfer 1 layer to a serving platter, and spread 3/4 cup caramel over top.
Top with another cake layer, and repeat with remaining caramel and cake layers, leaving top uncovered.
Refrigerate until set, about 1 hour.
Frost top and sides of cake in a swirling motion.
Sprinkle with sea salt.
Cook's Note
To make this cake ahead of time: The caramel can be refrigerated for up to 3 days; bring to room temperature before using.
Cake layers can be refrigerated for up to 3 days (they actually taste better when refrigerated and have a better texture for stacking).
When finished, the frosted cake can be refrigerated for up to 3 days.
Bron: Martha Stewart
SAVANHA CHOCOLATE CAKE-HOT FUDGE SAUCE CAKE
2 Cups brown sugar
1/2 Cup butter
1Cup buttermilk
1tsp vanilla
60g unsweetened chocolate
3eggs
2Cups sifted all-purpose flour
1tsp bicarb
1/2tsp salt.
HOT FUDGE SAUCE:
1x125g bar chocolate
15g unsweetened chocolate
8Tbsp butter
3Cups icing sugar
1-2/3Cups evaporated milk
1+1/4tsp vanilla.
METHOD:
Preheat oven to 180°C.
Cream together sugar & butter add buttermilk & vanilla.
Add melted chocolate then add eggs one at a time.
Sift together flour bicarb & salt & add to creamed mixture beat well for 2mins.
Pour into a greased baking pan & bake for 40-45mins or until skewer comes out clean after inserted in center of cake.
HOT FUDGE SAUCE:
Melt butter & chocolate in a saucepan over very low heat.
Stir in icing sugar alternating with evaporated milk blending very well.
Bring to a boil over med heat stirring constantly.
Cook & stir until mixture becomes thick & creamy about 8mins.
Stir in vanilla.
Serve warm over cake.
Bron: Paula Deen
Plasing: Henriette Wessels
1/2 Cup butter
1Cup buttermilk
1tsp vanilla
60g unsweetened chocolate
3eggs
2Cups sifted all-purpose flour
1tsp bicarb
1/2tsp salt.
HOT FUDGE SAUCE:
1x125g bar chocolate
15g unsweetened chocolate
8Tbsp butter
3Cups icing sugar
1-2/3Cups evaporated milk
1+1/4tsp vanilla.
METHOD:
Preheat oven to 180°C.
Cream together sugar & butter add buttermilk & vanilla.
Add melted chocolate then add eggs one at a time.
Sift together flour bicarb & salt & add to creamed mixture beat well for 2mins.
Pour into a greased baking pan & bake for 40-45mins or until skewer comes out clean after inserted in center of cake.
HOT FUDGE SAUCE:
Melt butter & chocolate in a saucepan over very low heat.
Stir in icing sugar alternating with evaporated milk blending very well.
Bring to a boil over med heat stirring constantly.
Cook & stir until mixture becomes thick & creamy about 8mins.
Stir in vanilla.
Serve warm over cake.
Bron: Paula Deen
Plasing: Henriette Wessels
ULTIMATE S'MORE ANNIVERSARY CAKE
Here’s what you’ll need for this cake:
2 brownie layers
2 cheesecake layers
2 chocolate chip cookie layers
5 graham crackers (this is one of the ‘cake’ layers)
1 recipe for marshmallow frosting
1 recipe for chocolate Frosting
A few notes about this Ultimate Anniversary Cake:
1. These are the best brownies I’ve ever made. I’ve made Ina’s Outrageous brownies. And those are delicious, but they are VERY fudgy, and are not a brownie EVERYONE likes because of the oober fudgeyness. These King Arthur brownies, these are the perfect combination between fudgy and cakey. And they have that shiny, thin crunchy top, like a good brownie should. Make the brownies alone, and bake them in a 9×13 inch pan, or divide the batter in half, like I did for this cake, slice it into wedges and serve with berries, ice cream and chocolate fudge. Whatever you do,
BAKE THESE BROWNIES!
2. The chocolate frosting, it’s like the kind you scoop from a jar, you know the stuff. Betty Crocker, Duncan Hines??? Come on, you know you probably have a jar in your cupboard right now. But this is 100 million times better. It’s a similar texture and consistency: smooth, creamy, rich. But no fake chemicals in it, yea! It spreads wonderfully too. As I was making it I told my husband “I found the only chocolate frosting recipe I may ever use again. It’s so perfect, why try anything else?” I mean, I know I’ll try others, but dang, this stuff is truly to-die-for and easy also.
3. I have 3 cake pans that are the same size (9 inch springform to be exact). So I used those 3 to bake the brownies, cookie and cheesecake, to make sure they were all the same size round. I lined the bottom of each pan with parchment paper to make it easy to remove each layer. And then I sprayed the parchment with non stick spray.
4. Everything on this cake is homemade, nothing from a box (ok, the graham crackers, but shoot, I’ve made those from scratch before…) But to make this easier, you can make the brownies form a box, or buy jar frosting. But let me tell you, this won’t be NEARLY as good.
5. In case your brownies or cookie get slightly crispy, it’s ok. The frosting and around the cake will help soften them back up as it refrigerates and sits. Let this cake refrigerate for at leats 1 day before serving for maximum flavor results.
Bron: Onbekend
Plasing ; Tiana Botes
2 brownie layers
2 cheesecake layers
2 chocolate chip cookie layers
5 graham crackers (this is one of the ‘cake’ layers)
1 recipe for marshmallow frosting
1 recipe for chocolate Frosting
A few notes about this Ultimate Anniversary Cake:
1. These are the best brownies I’ve ever made. I’ve made Ina’s Outrageous brownies. And those are delicious, but they are VERY fudgy, and are not a brownie EVERYONE likes because of the oober fudgeyness. These King Arthur brownies, these are the perfect combination between fudgy and cakey. And they have that shiny, thin crunchy top, like a good brownie should. Make the brownies alone, and bake them in a 9×13 inch pan, or divide the batter in half, like I did for this cake, slice it into wedges and serve with berries, ice cream and chocolate fudge. Whatever you do,
BAKE THESE BROWNIES!
2. The chocolate frosting, it’s like the kind you scoop from a jar, you know the stuff. Betty Crocker, Duncan Hines??? Come on, you know you probably have a jar in your cupboard right now. But this is 100 million times better. It’s a similar texture and consistency: smooth, creamy, rich. But no fake chemicals in it, yea! It spreads wonderfully too. As I was making it I told my husband “I found the only chocolate frosting recipe I may ever use again. It’s so perfect, why try anything else?” I mean, I know I’ll try others, but dang, this stuff is truly to-die-for and easy also.
3. I have 3 cake pans that are the same size (9 inch springform to be exact). So I used those 3 to bake the brownies, cookie and cheesecake, to make sure they were all the same size round. I lined the bottom of each pan with parchment paper to make it easy to remove each layer. And then I sprayed the parchment with non stick spray.
4. Everything on this cake is homemade, nothing from a box (ok, the graham crackers, but shoot, I’ve made those from scratch before…) But to make this easier, you can make the brownies form a box, or buy jar frosting. But let me tell you, this won’t be NEARLY as good.
5. In case your brownies or cookie get slightly crispy, it’s ok. The frosting and around the cake will help soften them back up as it refrigerates and sits. Let this cake refrigerate for at leats 1 day before serving for maximum flavor results.
Bron: Onbekend
Plasing ; Tiana Botes
SOUTHERN COCONUT CAKE
2 3/4 cups cake flour
2 1/2 cups unsweetened shredded coconut (not reduced-fat...just unsweetened)
1 tablespoon baking powder
2 teaspoons kosher salt
2 3/4 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
5 large eggs
1/2 cup coconut oil, warmed to melt (optional)
1 cup buttermilk
Preheat to 350 degrees.
Coat cake pans with nonstick spray; dust with flour. (I also use parchment paper rounds for this cake).
Whisk 2 3/4 cups flour and next 3 ingredients in a medium bowl.
Using an electric mixer, beat sugar and butter at medium speed, occasionally scraping down sides of bowl, until smooth, 3–4 minutes.
Add eggs one at a time, beating to blend between additions. Beat until light and fluffy, 2–3 minutes.
Gradually beat in oil. Beat in dry ingredients at low speed in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients.
Divide among four 9″ cake pans (about 2 generous cups batter per pan); smooth tops with a spatula.
Bake until a toothpick inserted into center of cakes comes out clean, 22–27 minutes.
Transfer pans to wire racks; let cool in pans for 5 minutes. Invert cakes onto racks, remove pans, and let cakes cool completely.
Refrigerate for about an hour.
Preheat oven to 350°F.
Place coconut chips in a single layer on a baking sheet lined with parchment paper.
Toast until some of the chips are golden brown (some will remain white), 5–7 minutes; let cool completely.
Frosting
4 cups unsweetened coconut chips or flakes
2 (250gr) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the powdered sugar.
Frost chilled cake with and sprinkle toasted coconut on top. Pat sides with toasted coconut and decorate as desired.
Bron: Welcome Home
2 1/2 cups unsweetened shredded coconut (not reduced-fat...just unsweetened)
1 tablespoon baking powder
2 teaspoons kosher salt
2 3/4 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
5 large eggs
1/2 cup coconut oil, warmed to melt (optional)
1 cup buttermilk
Preheat to 350 degrees.
Coat cake pans with nonstick spray; dust with flour. (I also use parchment paper rounds for this cake).
Whisk 2 3/4 cups flour and next 3 ingredients in a medium bowl.
Using an electric mixer, beat sugar and butter at medium speed, occasionally scraping down sides of bowl, until smooth, 3–4 minutes.
Add eggs one at a time, beating to blend between additions. Beat until light and fluffy, 2–3 minutes.
Gradually beat in oil. Beat in dry ingredients at low speed in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients.
Divide among four 9″ cake pans (about 2 generous cups batter per pan); smooth tops with a spatula.
Bake until a toothpick inserted into center of cakes comes out clean, 22–27 minutes.
Transfer pans to wire racks; let cool in pans for 5 minutes. Invert cakes onto racks, remove pans, and let cakes cool completely.
Refrigerate for about an hour.
Preheat oven to 350°F.
Place coconut chips in a single layer on a baking sheet lined with parchment paper.
Toast until some of the chips are golden brown (some will remain white), 5–7 minutes; let cool completely.
Frosting
4 cups unsweetened coconut chips or flakes
2 (250gr) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the powdered sugar.
Frost chilled cake with and sprinkle toasted coconut on top. Pat sides with toasted coconut and decorate as desired.
Bron: Welcome Home
SWISSROLL
Ingredients
Vegetable oil for greasing
125g golden caster sugar plus extra to dust
125g plain flour plus extra to dust
3 large eggs
½ jar of strawberry or raspberry jam
METHOD:
1. Preheat the oven to 200C/fan180C/gas 6. Lightly brush the base of a 33cm x 23cm Swiss roll tin with vegetable oil. Cut a sheet of greaseproof paper to fit the base of the tin exactly. Brush the paper with a little more oil, then dust with caster sugar and flour.
2. Put the sugar and eggs into a large bowl that’s resting on a tea towel and whisk with an electric hand whisk for 10 minutes, until pale and thick enough for the mixture to leave a trail when the whisk is lifted.
3. Sift half the flour into the mixture and fold in very carefully until no traces of flour are left. Repeat with the remaining flour. It’s important to take your time and do it gently. Fold in 1 tablespoon lukewarm water.
4. Pour the mixture into the prepared tin and use a spatula to smooth it evenly into the corners. Bake in the centre of the oven for 10-12 minutes, until golden and risen and just firm to the touch. Meanwhile, put the jam in a bowl and stir well to loosen.
5. Lay out a damp clean cloth on the work surface. Lay a piece of greaseproof paper that is larger than the sponge on top. Dust the greaseproof paper with caster sugar. Run a knife around the edge of the warm sponge and turn out on to the sugar-dusted paper. Peel the paper off the base of the sponge. Trim off the edges of the sponge. Spoon the jam onto the sponge and spread out, leaving a little border of clean sponge all around. Make an incision about 1cm in from the short edge near you, being careful not to cut through the cake: this makes it easier to roll up.
6. Start rolling, using the incision to help you make the first turn. Use the paper to help you roll the sponge tightly. Sit it seam-side down until cold.
CHEF'S TIP
The eggs (which should be at room temperature) and caster sugar must be whisked for a full 10 minutes with an electric whisk, until pale and thick. It’s thick enough when it’s about three times the volume. When you lift out the whisk, the thick mixture that drips off should leave a trail on top of the rest.
Bron:Delicious Magazine
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
Vegetable oil for greasing
125g golden caster sugar plus extra to dust
125g plain flour plus extra to dust
3 large eggs
½ jar of strawberry or raspberry jam
METHOD:
1. Preheat the oven to 200C/fan180C/gas 6. Lightly brush the base of a 33cm x 23cm Swiss roll tin with vegetable oil. Cut a sheet of greaseproof paper to fit the base of the tin exactly. Brush the paper with a little more oil, then dust with caster sugar and flour.
2. Put the sugar and eggs into a large bowl that’s resting on a tea towel and whisk with an electric hand whisk for 10 minutes, until pale and thick enough for the mixture to leave a trail when the whisk is lifted.
3. Sift half the flour into the mixture and fold in very carefully until no traces of flour are left. Repeat with the remaining flour. It’s important to take your time and do it gently. Fold in 1 tablespoon lukewarm water.
4. Pour the mixture into the prepared tin and use a spatula to smooth it evenly into the corners. Bake in the centre of the oven for 10-12 minutes, until golden and risen and just firm to the touch. Meanwhile, put the jam in a bowl and stir well to loosen.
5. Lay out a damp clean cloth on the work surface. Lay a piece of greaseproof paper that is larger than the sponge on top. Dust the greaseproof paper with caster sugar. Run a knife around the edge of the warm sponge and turn out on to the sugar-dusted paper. Peel the paper off the base of the sponge. Trim off the edges of the sponge. Spoon the jam onto the sponge and spread out, leaving a little border of clean sponge all around. Make an incision about 1cm in from the short edge near you, being careful not to cut through the cake: this makes it easier to roll up.
6. Start rolling, using the incision to help you make the first turn. Use the paper to help you roll the sponge tightly. Sit it seam-side down until cold.
CHEF'S TIP
The eggs (which should be at room temperature) and caster sugar must be whisked for a full 10 minutes with an electric whisk, until pale and thick. It’s thick enough when it’s about three times the volume. When you lift out the whisk, the thick mixture that drips off should leave a trail on top of the rest.
Bron:Delicious Magazine
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
MALTESER CAKE
Ingredients
• 200g (1 cup, firmly packed) brown sugar
• 185ml (3/4 cup) milk
• 125g butter, chopped
• 115g (3/4 cup) self-raising flour
• 75g (1/2 cup) plain flour
• 50g (1/2 cup) cocoa powder
• 3 eggs, lightly whisked
• 185g butter, extra, at room temperature
• 345g (2 1/4 cups) icing sugar mixture
• 95g (3/4 cup) malted milk powder
• 1 tbs milk, extra
• 465g Maltesers
GANACHE:
• 300g dark cooking chocolate, finely chopped
• 125ml (1/2 cup) thickened cream
• 30g butter
Preheat oven to 160C. Grease a 20cm round cake pan with butter. Line base and side with baking paper.
Place the brown sugar, milk and butter in a microwave-safe bowl. Cook in microwave on high, stirring every minute, for 4-5 minutes or until the butter melts and the mixture is smooth.
Use a balloon whisk to whisk the combined flour and cocoa powder into the butter mixture. Whisk in the egg. Pour into the prepared pan. Bake for 55 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 5 minutes to cool before transferring to a wire rack to cool completely.
To make the ganache, place the chocolate, cream and butter in a microwave-safe bowl. Cook in microwave on high, stirring every minute, for 2-3 minutes or until the chocolate melts and the mixture is smooth.
Use an electric beater to beat the extra butter in a bowl until pale and creamy. Beat in the icing sugar, malted milk powder and extra milk until fluffy. Beat in 1 1/2 tbs ganache.
Set the remaining ganache aside for 1 hour 30 minutes or until thick, glossy and spreadable.
Meanwhile, use a large serrated knife to cut the cake horizontally into four layers. Place the cake base on a platter. Spread with one-third of the icing. Continue layering with the remaining cake and icing, finishing with cake. Cover and place in the fridge for 1 hour 30 minutes to chill.
Spread the ganache evenly over the top and side of the cake. Decorate with Maltesers.
HINTS:
1) Before attaching the Maltesers to the cake, wear cotton gloves to avoid leaving any fingerprints on the chocolate.
2) To get even rows when decorating, first make a strip of Maltesers straight down the centre of the cake, then add in rows on either side.
3) To cut the cake, start by slicing alongside the centre strip and try to cut between the rows where possible.
Bron: Australian Good Taste / Recipe by Michelle Southan
Plasing: Vanessa Fourie Willemse / WATERTAND RESEPTE VIR OUD EN JONK
• 200g (1 cup, firmly packed) brown sugar
• 185ml (3/4 cup) milk
• 125g butter, chopped
• 115g (3/4 cup) self-raising flour
• 75g (1/2 cup) plain flour
• 50g (1/2 cup) cocoa powder
• 3 eggs, lightly whisked
• 185g butter, extra, at room temperature
• 345g (2 1/4 cups) icing sugar mixture
• 95g (3/4 cup) malted milk powder
• 1 tbs milk, extra
• 465g Maltesers
GANACHE:
• 300g dark cooking chocolate, finely chopped
• 125ml (1/2 cup) thickened cream
• 30g butter
Preheat oven to 160C. Grease a 20cm round cake pan with butter. Line base and side with baking paper.
Place the brown sugar, milk and butter in a microwave-safe bowl. Cook in microwave on high, stirring every minute, for 4-5 minutes or until the butter melts and the mixture is smooth.
Use a balloon whisk to whisk the combined flour and cocoa powder into the butter mixture. Whisk in the egg. Pour into the prepared pan. Bake for 55 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 5 minutes to cool before transferring to a wire rack to cool completely.
To make the ganache, place the chocolate, cream and butter in a microwave-safe bowl. Cook in microwave on high, stirring every minute, for 2-3 minutes or until the chocolate melts and the mixture is smooth.
Use an electric beater to beat the extra butter in a bowl until pale and creamy. Beat in the icing sugar, malted milk powder and extra milk until fluffy. Beat in 1 1/2 tbs ganache.
Set the remaining ganache aside for 1 hour 30 minutes or until thick, glossy and spreadable.
Meanwhile, use a large serrated knife to cut the cake horizontally into four layers. Place the cake base on a platter. Spread with one-third of the icing. Continue layering with the remaining cake and icing, finishing with cake. Cover and place in the fridge for 1 hour 30 minutes to chill.
Spread the ganache evenly over the top and side of the cake. Decorate with Maltesers.
HINTS:
1) Before attaching the Maltesers to the cake, wear cotton gloves to avoid leaving any fingerprints on the chocolate.
2) To get even rows when decorating, first make a strip of Maltesers straight down the centre of the cake, then add in rows on either side.
3) To cut the cake, start by slicing alongside the centre strip and try to cut between the rows where possible.
Bron: Australian Good Taste / Recipe by Michelle Southan
Plasing: Vanessa Fourie Willemse / WATERTAND RESEPTE VIR OUD EN JONK
MAGIC CAKE RECIPE
The magic of this cake is that you pour a single, liquid, somewhat lumpy batter into a cake tin and end up with an impressive three layer cake comprising base, custard layer and spongey cake
Ingredients
4 eggs, yolks separated from whites
1 Tbsp of water
150g caster sugar (or 1/2 cup plus 2 Tbsp)
125g unsalted butter
3/4 cup plain flour
2 cups (500ml) of lukewarm milk
2 tsp vanilla extract
Instructions
Preheat over to 165 degrees celsius (325 F).
Beat egg whites in a clean bowl until stiff peaks form.
In another bowl, beat the egg yolks, sugar, water and vanilla until light and sugar has dissolved. You can test this by rubbing some mixture between your fingers. If you still feel grains, then beat a little longer.
Add melted butter and beat for another minute.
Mix in flour, then add the lukewarm milk (if it is not lukewarm it will harden the butter). Beat until well incorporated.
Gently fold in beaten egg whites with a spatula. Note, you want to still have lumps of beaten egg white in the mixture rather than a perfectly even consistency.
Pour the batter into a greased round cake tin of around 20cm. Don’t use a spring form tin because it could leak!
Bake in preheated oven for approximately one hour or until top is golden and cake appears mostly firm (not liquidy in centre).
Cool in pan for at least 3 hours. Fantastic sprinkled with icing sugar and served with macerated berries or hibiscus syrup.
Bron: Passionate Life Kitchen
Plasing : Tina de Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
Ingredients
4 eggs, yolks separated from whites
1 Tbsp of water
150g caster sugar (or 1/2 cup plus 2 Tbsp)
125g unsalted butter
3/4 cup plain flour
2 cups (500ml) of lukewarm milk
2 tsp vanilla extract
Instructions
Preheat over to 165 degrees celsius (325 F).
Beat egg whites in a clean bowl until stiff peaks form.
In another bowl, beat the egg yolks, sugar, water and vanilla until light and sugar has dissolved. You can test this by rubbing some mixture between your fingers. If you still feel grains, then beat a little longer.
Add melted butter and beat for another minute.
Mix in flour, then add the lukewarm milk (if it is not lukewarm it will harden the butter). Beat until well incorporated.
Gently fold in beaten egg whites with a spatula. Note, you want to still have lumps of beaten egg white in the mixture rather than a perfectly even consistency.
Pour the batter into a greased round cake tin of around 20cm. Don’t use a spring form tin because it could leak!
Bake in preheated oven for approximately one hour or until top is golden and cake appears mostly firm (not liquidy in centre).
Cool in pan for at least 3 hours. Fantastic sprinkled with icing sugar and served with macerated berries or hibiscus syrup.
Bron: Passionate Life Kitchen
Plasing : Tina de Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
MAMA DUCK CHOCOLATE CAKE
MAMA DUCK CHOCOLATE CAKE
2 cups sugar
1¾ cup Flour
¾ cup Cacao
1½ tsp baking powder
1 tsp baking soda
½ tsp Salt
2 Eggs
1 Cup Milk
½ Cup Vegetable oil
1 tsp Vanilla Extract
1 Cup Boiling Water
METHOD:
Preheat the oven to 350°F
Grease two or three "9" baking pans
Combine the dry ingrendients
Beat the eggs, milk, oil & Vanilla together.
Mix with the dry ingredients until smooth
Stir in the boiling water
Pour into pans & bake for 25 minutes or until springy to touch
Cool in pans for 10 minutes before removing from pans
Cool thoroughly before frosting
FROSTING INGREDIENTS
¼ cup butter, melted
¼ tsp salt
½ cup cacao
¼ cup milk
1½ tsp vanilla
3½ cups powder sugar
METHOD:
Combine all the ingrendients until smooth
Spread a thin layer over cooled cakes
Bron: Onbekend
Plasing & Foto: Denve Jessen / WATERTAND RESEPTE VIR OUD EN JONK
MAMA DUCK CHOCOLATE CAKE
2 cups sugar
1¾ cup Flour
¾ cup Cacao
1½ tsp baking powder
1 tsp baking soda
½ tsp Salt
2 Eggs
1 Cup Milk
½ Cup Vegetable oil
1 tsp Vanilla Extract
1 Cup Boiling Water
METHOD:
Preheat the oven to 350°F
Grease two or three "9" baking pans
Combine the dry ingrendients
Beat the eggs, milk, oil & Vanilla together.
Mix with the dry ingredients until smooth
Stir in the boiling water
Pour into pans & bake for 25 minutes or until springy to touch
Cool in pans for 10 minutes before removing from pans
Cool thoroughly before frosting
FROSTING INGREDIENTS
¼ cup butter, melted
¼ tsp salt
½ cup cacao
¼ cup milk
1½ tsp vanilla
3½ cups powder sugar
METHOD:
Combine all the ingrendients until smooth
Spread a thin layer over cooled cakes
Bron: Onbekend
Plasing & Foto: Denve Jessen / WATERTAND RESEPTE VIR OUD EN JONK
NO BAKE STRAWBERRY ICEBOX CAKE
Ingredients:
1kg fresh strawberries, washed
3 1/4 cups whipping cream, divided
1/3 cup confectioners sugar
1 teaspoon vanilla
1/2 teaspoon rosewater (optional)
24-28 Tennis Biscuits
2 ounces dark chocolate, finely chopped
Take out a few of the best-looking strawberries and set them aside for the garnish.
Hull the remainder of the strawberries and slice each berry into thin slices.
With a hand mixer or in the bowl of a stand mixer, whip 3 cups of cream until it just holds stiff peaks.
Add the confectioners sugar, vanilla, and rosewater (if using) and whip to combine.
Spread a small spoonful of whipped cream on the bottom of a 9x13 inch baking pan, or a similarly-sized platter.
Lay down six graham crackers. Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries.
Repeat three times, until you have four layers of graham crackers.
Spread the last of the whipped cream over the top and swirl it lightly with a spoon.
Add a few more strawberries.
To make the ganache, heat the cream until bubbles form around the edges, then pour over the chopped chocolate.
Let it stand for a few minutes, then whisk until the mixture is thick and glossy.
Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.
Refrigerate for at least four hours, or until the crackers have softened completely. Garnish with additional berries.
Bron: Jenn
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
1kg fresh strawberries, washed
3 1/4 cups whipping cream, divided
1/3 cup confectioners sugar
1 teaspoon vanilla
1/2 teaspoon rosewater (optional)
24-28 Tennis Biscuits
2 ounces dark chocolate, finely chopped
Take out a few of the best-looking strawberries and set them aside for the garnish.
Hull the remainder of the strawberries and slice each berry into thin slices.
With a hand mixer or in the bowl of a stand mixer, whip 3 cups of cream until it just holds stiff peaks.
Add the confectioners sugar, vanilla, and rosewater (if using) and whip to combine.
Spread a small spoonful of whipped cream on the bottom of a 9x13 inch baking pan, or a similarly-sized platter.
Lay down six graham crackers. Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries.
Repeat three times, until you have four layers of graham crackers.
Spread the last of the whipped cream over the top and swirl it lightly with a spoon.
Add a few more strawberries.
To make the ganache, heat the cream until bubbles form around the edges, then pour over the chopped chocolate.
Let it stand for a few minutes, then whisk until the mixture is thick and glossy.
Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.
Refrigerate for at least four hours, or until the crackers have softened completely. Garnish with additional berries.
Bron: Jenn
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
NOTHING CAKE RECIPE
NOTHING CAKE RECIPE
2 cups sugar
2 cups flour
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla
500 ml crushed pineapple, undrained
ICING:
1/2 cup butter
1 cup sugar
3/4 cup evaporated milk
1 cup coconut
1 cup nuts
1 teaspoon vanilla
DIRECTIONS:
Place first 6 ingredients in a bowl & mix until blended with spoon.
Pour into 13x9 inch cake pan.
Bake at 180°C 35-40 minutes.
FOR THE ICING:
Mix butter, sugar and evaporated milk together and cook over medium heat until a little thickened. (This usually takes about 5 minutes at a boil).
Remove from heat and add remaining ingredients.
Pour over hot cake.
Bron: Food.com
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
NOTHING CAKE RECIPE
2 cups sugar
2 cups flour
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla
500 ml crushed pineapple, undrained
ICING:
1/2 cup butter
1 cup sugar
3/4 cup evaporated milk
1 cup coconut
1 cup nuts
1 teaspoon vanilla
DIRECTIONS:
Place first 6 ingredients in a bowl & mix until blended with spoon.
Pour into 13x9 inch cake pan.
Bake at 180°C 35-40 minutes.
FOR THE ICING:
Mix butter, sugar and evaporated milk together and cook over medium heat until a little thickened. (This usually takes about 5 minutes at a boil).
Remove from heat and add remaining ingredients.
Pour over hot cake.
Bron: Food.com
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
NUTELLA MUG CAKE
NUTELLA MUG CAKE
INGREDIENTS:
4 tablespoons self raising flour
4 tablespoons white granulated sugar
1 egg
3 tablespoons cocoa powder
3 tablespoons Nutella
3 tablespoons Milk
3 tablespoons olive or vegetable oil
METHOD:
Combine all ingredients in a large coffee mug.
Whisk well with a fork until smooth
Microwave on high for 1 and a half - 3 minutes.
Time depends on microwave voltage.
Top with whipped cream and chocolate syrup
Enjoy
NOTE: Depending on the wattage of your microwave, you may have to increase cooking time
Bron: Onbekend
Foto: Henriette Wessels
Plasing: Nadia du Toit / WATERTAND RESEPTE VIR OUD EN JONK
NUTELLA MUG CAKE
INGREDIENTS:
4 tablespoons self raising flour
4 tablespoons white granulated sugar
1 egg
3 tablespoons cocoa powder
3 tablespoons Nutella
3 tablespoons Milk
3 tablespoons olive or vegetable oil
METHOD:
Combine all ingredients in a large coffee mug.
Whisk well with a fork until smooth
Microwave on high for 1 and a half - 3 minutes.
Time depends on microwave voltage.
Top with whipped cream and chocolate syrup
Enjoy
NOTE: Depending on the wattage of your microwave, you may have to increase cooking time
Bron: Onbekend
Foto: Henriette Wessels
Plasing: Nadia du Toit / WATERTAND RESEPTE VIR OUD EN JONK
ORANGE SUGAR CAKES
ORANGE SUGAR CAKES
INGREDIENTS:
125g butter, softened
1 cup (215g) caster sugar
3 eggs
1 tbs finely grated orange rind
1/4 cup (60ml) orange juice
1/2 cup (55g) almond meal
1/2 cup (75g) self-raising flour
1/4 cup (40g) plain flour
1/4 cup (60g) sour cream
1/4 cup (60ml) orange juice, extra
1/2 cup (110g) white sugar
Finely grated orange rind, extra, to serve
METHOD:
Preheat oven to 160°C. Grease 12 1/2-cup (125ml) capacity loaf, muffin or friand pans. Place on an oven tray.
Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add eggs, one at a time, beating well between each addition. Add orange rind and juice and stir to combine.
Add almond meal, fl our and sour cream; stir until well combined. Spoon among prepared pans and smooth the surface. Bake in preheated oven for 20 minutes or until a skewer inserted in the centre comes out clean. Turn onto a wire rack.
Brush each hot cake with the extra orange juice, sprinkle with sugar and top with orange rind, if desired. Set aside to cool completely.
Notebook: - March 2010 , Page 150
Recipe by Sarah Hobbs
Photography by Ian Wallace
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
125g butter, softened
1 cup (215g) caster sugar
3 eggs
1 tbs finely grated orange rind
1/4 cup (60ml) orange juice
1/2 cup (55g) almond meal
1/2 cup (75g) self-raising flour
1/4 cup (40g) plain flour
1/4 cup (60g) sour cream
1/4 cup (60ml) orange juice, extra
1/2 cup (110g) white sugar
Finely grated orange rind, extra, to serve
METHOD:
Preheat oven to 160°C. Grease 12 1/2-cup (125ml) capacity loaf, muffin or friand pans. Place on an oven tray.
Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add eggs, one at a time, beating well between each addition. Add orange rind and juice and stir to combine.
Add almond meal, fl our and sour cream; stir until well combined. Spoon among prepared pans and smooth the surface. Bake in preheated oven for 20 minutes or until a skewer inserted in the centre comes out clean. Turn onto a wire rack.
Brush each hot cake with the extra orange juice, sprinkle with sugar and top with orange rind, if desired. Set aside to cool completely.
Notebook: - March 2010 , Page 150
Recipe by Sarah Hobbs
Photography by Ian Wallace
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
RASPBERRY WHITE CAKE
Ingredients
• 2 cups plain flour
• 1 teaspoon salt
• 1 cup caster sugar
• 1 cup thickened cream
• 2 tablespoons milk
• 2 teaspoons baking powder
• 4 large egg whites, at room temperature
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond essence
• 1 1/2 cups frozen raspberries
• 3/4 cup raspberry jam
• 1/2 cup flaked coconut, toasted
Meringue frosting
• 1 1/3 cups caster sugar
• 1 1/2 tablespoons glucose syrup
• 5 large egg whites, at room temperature
1. Step 1
Preheat oven to 160°C/140°C fan-forced. Grease three 4cm-deep, 20cm-round (base) cake pans. Line bases and sides with baking paper. Sift flour and salt into a large bowl. Stir in 1/2 cup sugar.
2. Step 2
Combine cream, milk, baking powder and egg whites in a separate bowl. Whisk in vanilla, almond essence and remaining sugar. Fold flour mixture into cream mixture until just combined. Fold in raspberries. Divide mixture evenly between prepared pans.
3. Step 3
Bake cakes for 25 minutes or until golden and top springs back when lightly touched. Cool in pans for 15 minutes. Transfer cakes to a wire rack to cool completely.
4. Step 4
Make Meringue frosting: Combine 1 cup plus 2 tablespoons sugar, glucose syrup and 1/4 cup cold water in a saucepan over low heat. Cook, stirring, until sugar dissolves. Bring to the boil. Increase heat to medium-high. Boil for 4 minutes or until mixture reaches 110°C on a candy thermometer. Use a wet pastry brush to wash down side of pan during cooking.
5. Step 5
Meanwhile, using an electric mixer, beat egg whites in a heatproof bowl until soft peaks form. Gradually beat in remaining 2 tablespoons sugar. Gradually beat in sugar syrup in a slow, steady stream, down the side of bowl. Beat on high speed for about 7 minutes or until mixture is thick, fluffy and cool.
6. Step 6
Place 1 cake on a plate. Spread half the jam over top of cake. Sandwich with another cake. Repeat with remaining jam and cake. Swirl frosting over top and side of cake. Sprinkle top with coconut. Serve.
In cakes, egg whites serve as a raising agent. They also give this frosting all its height. Since sugar can slow the rate at which egg whites beat, it must be added very gradually to form these glossy peaks of frosting
Bron: Super Food Ideas
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
• 2 cups plain flour
• 1 teaspoon salt
• 1 cup caster sugar
• 1 cup thickened cream
• 2 tablespoons milk
• 2 teaspoons baking powder
• 4 large egg whites, at room temperature
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond essence
• 1 1/2 cups frozen raspberries
• 3/4 cup raspberry jam
• 1/2 cup flaked coconut, toasted
Meringue frosting
• 1 1/3 cups caster sugar
• 1 1/2 tablespoons glucose syrup
• 5 large egg whites, at room temperature
1. Step 1
Preheat oven to 160°C/140°C fan-forced. Grease three 4cm-deep, 20cm-round (base) cake pans. Line bases and sides with baking paper. Sift flour and salt into a large bowl. Stir in 1/2 cup sugar.
2. Step 2
Combine cream, milk, baking powder and egg whites in a separate bowl. Whisk in vanilla, almond essence and remaining sugar. Fold flour mixture into cream mixture until just combined. Fold in raspberries. Divide mixture evenly between prepared pans.
3. Step 3
Bake cakes for 25 minutes or until golden and top springs back when lightly touched. Cool in pans for 15 minutes. Transfer cakes to a wire rack to cool completely.
4. Step 4
Make Meringue frosting: Combine 1 cup plus 2 tablespoons sugar, glucose syrup and 1/4 cup cold water in a saucepan over low heat. Cook, stirring, until sugar dissolves. Bring to the boil. Increase heat to medium-high. Boil for 4 minutes or until mixture reaches 110°C on a candy thermometer. Use a wet pastry brush to wash down side of pan during cooking.
5. Step 5
Meanwhile, using an electric mixer, beat egg whites in a heatproof bowl until soft peaks form. Gradually beat in remaining 2 tablespoons sugar. Gradually beat in sugar syrup in a slow, steady stream, down the side of bowl. Beat on high speed for about 7 minutes or until mixture is thick, fluffy and cool.
6. Step 6
Place 1 cake on a plate. Spread half the jam over top of cake. Sandwich with another cake. Repeat with remaining jam and cake. Swirl frosting over top and side of cake. Sprinkle top with coconut. Serve.
In cakes, egg whites serve as a raising agent. They also give this frosting all its height. Since sugar can slow the rate at which egg whites beat, it must be added very gradually to form these glossy peaks of frosting
Bron: Super Food Ideas
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
THE BEST RED VELVET CAKE
Easy. Moist. Homemade
Prep time
15 mins
Cook time
35 mins
Total time
50 mins
This is the best red velvet cake I’ve ever had! Super moist with the perfect, classic red velvet taste. Everybody that I make this for loves it!! Hopefully you will too!
Author: Divas Can Cook – Monique
Serves: 12
Ingredients
• 2 cups all purpose flour
• 1 teaspoon of baking soda
• 1 teaspoon of baking powder
• 1 teaspoon of salt
• 2 Tablespoons unsweetened, cocoa powder
• 2 cups sugar
• 1 cup vegetable oil
• 2 eggs
• 1 cup buttermilk
• 2 teaspoon of vanilla extract
• 1-2 oz. red food coloring
• 1 teaspoon of white distilled vinegar
• ½ cup of prepared plain hot coffee (don’t skip this ingredient)
Instructions
1. Preheat oven to 325.
2. In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
3. In a large bowl, combine the sugar and vegetable oil.
4. Mix in the eggs, buttermilk, vanilla and red food coloring until combined.
5. Stir in the coffee and white vinegar.
6. Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.
7. Generously grease and flour two round cake pans with shortening and flour.
8. Pour the batter evenly into each pan.
9. Bake in the middle rack for 30-40 minutes, or until a toothpick comes out clean. Do not over bake as cake will continue to cook as it cools.
10. Let cool on a cooling rack until the pans are warm to the touch.
11. Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
12. Remove the cakes from the pan and let them cool.
13. Frost the cake with cream cheese frosting when the cakes have cooled completely.
BRON: DIVASCANCOOK
PLASING:Shirley Smith
WATERTAND RESEPTE VIR OUD EN JONK
Prep time
15 mins
Cook time
35 mins
Total time
50 mins
This is the best red velvet cake I’ve ever had! Super moist with the perfect, classic red velvet taste. Everybody that I make this for loves it!! Hopefully you will too!
Author: Divas Can Cook – Monique
Serves: 12
Ingredients
• 2 cups all purpose flour
• 1 teaspoon of baking soda
• 1 teaspoon of baking powder
• 1 teaspoon of salt
• 2 Tablespoons unsweetened, cocoa powder
• 2 cups sugar
• 1 cup vegetable oil
• 2 eggs
• 1 cup buttermilk
• 2 teaspoon of vanilla extract
• 1-2 oz. red food coloring
• 1 teaspoon of white distilled vinegar
• ½ cup of prepared plain hot coffee (don’t skip this ingredient)
Instructions
1. Preheat oven to 325.
2. In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
3. In a large bowl, combine the sugar and vegetable oil.
4. Mix in the eggs, buttermilk, vanilla and red food coloring until combined.
5. Stir in the coffee and white vinegar.
6. Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.
7. Generously grease and flour two round cake pans with shortening and flour.
8. Pour the batter evenly into each pan.
9. Bake in the middle rack for 30-40 minutes, or until a toothpick comes out clean. Do not over bake as cake will continue to cook as it cools.
10. Let cool on a cooling rack until the pans are warm to the touch.
11. Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
12. Remove the cakes from the pan and let them cool.
13. Frost the cake with cream cheese frosting when the cakes have cooled completely.
BRON: DIVASCANCOOK
PLASING:Shirley Smith
WATERTAND RESEPTE VIR OUD EN JONK
SNICKERS PEANUT BUTTER BROWNIE ICE CREAM CAKE
1 box brownie mix, plus ingredients required on box
¼ cup milk
1 cup cream cheese, softened
½ cup sugar
1 ½ cups peanut butter
1 cup Cool Whip, thawed
1 x 625 ml (2 ½ cups) bottle chocolate sundae syrup
1 x 625 ml (2 ½ cups) bottle caramel sundae syrup
1 bag mini snickers, chopped, divided into three groups
NOTE: An 20 x 4 spring form pan is best for this recipe so that you can easily remove the cake once it's been assembled If you do not have a spring form pan, line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear warp to lift your cake out of the pan once it's assembled and frozen.
Brownies
Make brownie dough according to instructions on back of box
Grease two 20 x 4 pans (preferable spring form pans) and line the bottoms with parchment paper to allow for easy removal. Bake at temperature on box, reducing baking time to about 20 min
(You can also bake 1 big brownie - which would cook for the normal time and cut it in half, but cutting a brownie in half isn't super easy).
When brownies are done baking, allow to completely cool
Ice Cream
Combine milk, cream cheese, sugar and peanut butter together in the bowl of a stand mixer
Mix until completely combined
Fold in the cool whip
Assembling it all
Line the sides of a 20 x 4 spring form pan with parchment paper
The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan
If you want, put a cardboard cake circle in the bottom of the pan
You should be using the same 20 x 4 pan you used for the brownies
Not all 20 x 4 pans are exactly the same size your brownie needs to fit in this pan
Put the first brownie layer in the bottom of your pan
Spread ½ cup caramel sauce and ½ cup chocolate sauce over the brownie
Top with first group of chopped snickers
Top with half of the peanut butter ice cream
Add second brownie to the pan, on top of the ice cream
Again cover with ½ cup caramel sauce and ½ cup chocolate sauce
Top with second group of chopped snickers
Top with remaining peanut butter ice cream allow ice cream cake to freeze completely
When frozen, remove from spring form pan and remove parchment paper from sides
Top with additional caramel sauce and chocolate sauce, allowing it to drizzle down the sides
Cover with remaining chopped snickers and a little more caramel and chocolate sauce
[Bron – Cake Boss]
VANESSA FOURIE WILLEMSE
¼ cup milk
1 cup cream cheese, softened
½ cup sugar
1 ½ cups peanut butter
1 cup Cool Whip, thawed
1 x 625 ml (2 ½ cups) bottle chocolate sundae syrup
1 x 625 ml (2 ½ cups) bottle caramel sundae syrup
1 bag mini snickers, chopped, divided into three groups
NOTE: An 20 x 4 spring form pan is best for this recipe so that you can easily remove the cake once it's been assembled If you do not have a spring form pan, line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear warp to lift your cake out of the pan once it's assembled and frozen.
Brownies
Make brownie dough according to instructions on back of box
Grease two 20 x 4 pans (preferable spring form pans) and line the bottoms with parchment paper to allow for easy removal. Bake at temperature on box, reducing baking time to about 20 min
(You can also bake 1 big brownie - which would cook for the normal time and cut it in half, but cutting a brownie in half isn't super easy).
When brownies are done baking, allow to completely cool
Ice Cream
Combine milk, cream cheese, sugar and peanut butter together in the bowl of a stand mixer
Mix until completely combined
Fold in the cool whip
Assembling it all
Line the sides of a 20 x 4 spring form pan with parchment paper
The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan
If you want, put a cardboard cake circle in the bottom of the pan
You should be using the same 20 x 4 pan you used for the brownies
Not all 20 x 4 pans are exactly the same size your brownie needs to fit in this pan
Put the first brownie layer in the bottom of your pan
Spread ½ cup caramel sauce and ½ cup chocolate sauce over the brownie
Top with first group of chopped snickers
Top with half of the peanut butter ice cream
Add second brownie to the pan, on top of the ice cream
Again cover with ½ cup caramel sauce and ½ cup chocolate sauce
Top with second group of chopped snickers
Top with remaining peanut butter ice cream allow ice cream cake to freeze completely
When frozen, remove from spring form pan and remove parchment paper from sides
Top with additional caramel sauce and chocolate sauce, allowing it to drizzle down the sides
Cover with remaining chopped snickers and a little more caramel and chocolate sauce
[Bron – Cake Boss]
VANESSA FOURIE WILLEMSE
SNOWBALLS
Makes 48
INGREDIENTS:
500g self rising flour
1 cup castor sugar
3 eggs
125g soft butter or margarine
1/2 cup cooking oil
2 teaspoons baking powder
300 - 350ml ml orange juice to mix
TO COMPLETE:
500 ml smooth apricot or mixed fruit jam
250ml water
300g desiccated coconut
METHOD:
Cream together the butter and the castor sugar. Add the oil.
Add the eggs one by one mixing well.
Add the self rising flour, baking powder and the orange juice to
make a smooth batter. Grease a round based patty tin well with oil and fill the holes
2/3 full with batter. Bake at 180C for 12-15 minutes or until golden brown.
Turn out onto a cooling rack until completely cooled down.
TO COMPLETE:
Simmer jam and water in a deep saucepan until the jam has melted about 10 minutes.
Place the coconut in a plate. Using a slotted spoon. dip each cake in the jam mixture
ensuring the whole cake is wet but not drenched. Coat with the coconut.
VARIATIONS:
Add a few drops of food colouring to the desiccated to make different coloured snowballs.
Bron: Onbekend
Plasing: Natalie Hayley Mohammed / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
500g self rising flour
1 cup castor sugar
3 eggs
125g soft butter or margarine
1/2 cup cooking oil
2 teaspoons baking powder
300 - 350ml ml orange juice to mix
TO COMPLETE:
500 ml smooth apricot or mixed fruit jam
250ml water
300g desiccated coconut
METHOD:
Cream together the butter and the castor sugar. Add the oil.
Add the eggs one by one mixing well.
Add the self rising flour, baking powder and the orange juice to
make a smooth batter. Grease a round based patty tin well with oil and fill the holes
2/3 full with batter. Bake at 180C for 12-15 minutes or until golden brown.
Turn out onto a cooling rack until completely cooled down.
TO COMPLETE:
Simmer jam and water in a deep saucepan until the jam has melted about 10 minutes.
Place the coconut in a plate. Using a slotted spoon. dip each cake in the jam mixture
ensuring the whole cake is wet but not drenched. Coat with the coconut.
VARIATIONS:
Add a few drops of food colouring to the desiccated to make different coloured snowballs.
Bron: Onbekend
Plasing: Natalie Hayley Mohammed / WATERTAND RESEPTE VIR OUD EN JONK
SUZANNE'S CHOCOLATE CAKE
SUZANNE'S CHOCOLATE CAKE
INGREDIENTS
CAKE:
3 cups all purpose flour
1 ½ tsp salt
¾ tsp baking powder
1 ½ tsp baking soda
2 2/3 cups sugar
1 cup + 2 Tbsp cocoa
1 cup + 2 Tbsp water
1 cup + 2 Tbsp canola oil
5 large or 4 extra large/jumbo eggs
¾ cup water
1 ½ tsp vanilla
FROSTING:
1 box powdered sugar (1 pound or 454 grams)
3/4 cup cocoa (use Van Houten, Droste, or other dark, high quality alkalized unsweetened cocoa)
A flavoring liquid (water, vanilla, rum, cognac, kirsch, or amaretto)
1 1/2 cup butter - firm, not cold, not too soft
METHOD
CAKE:
Preheat oven to 350°F.
In a large bowl, vigorously whisk together flour, salt, baking powder, baking soda, sugar, and cocoa.
Add 1 cup and 2 tablespoons of water and 1 cup and 2 tablespoons of canola oil. Mix for 1 minute.
Add eggs, 3/4 cup of water, vanilla. Mix 5-6 minutes with a whisk, 3-4 minutes with a hand mixer, or 2 minutes with a KitchenAid mixer.
Pour into three 10" cake pans, bake at 350°F for 25-35 minutes (adjust for convection); test by placing and removing a toothpick through the center at 25 minutes. When toothpick comes out clean, loosen from pans and then put back in the pans. Let cakes cool for 15 minutes. Keep in the pans, wrap in foil, and put in the freezer for at least 2 hours.
FROSTING:
This part is a little harder as it is really done to taste.
Put powdered sugar and 3/4 cup cocoa into a food processor. Pulse until blended.
Drizzle in, until about the consistency of firm butter, several tablespoons of flavoring liquid (water if you aren't looking for flavor beyond the cocoa and butter). To not put in too much liquid, but if you do, add cocoa or sugar. Taste. When the flavor and consistency is right,
add 1 1/2 cup of butter (firm, not cold and not too soft). A good rule of thumb is that both the butter and the sugar mixture should be slightly firmer than you would want it to be to spread it, since the mixing action of the food processor will warm it slightly. Pulse until blended.
ASSEMBLING THE CAKE:
Remove the cakes from the freezer and from their pans. Stack, frosting each layer as you go. Let sit for an hour before serving.
Bron: simply recipes
Plasing & foto: Joey Kruger/WATERTAND RESEPTE VIR OUD EN JONK
SUZANNE'S CHOCOLATE CAKE
INGREDIENTS
CAKE:
3 cups all purpose flour
1 ½ tsp salt
¾ tsp baking powder
1 ½ tsp baking soda
2 2/3 cups sugar
1 cup + 2 Tbsp cocoa
1 cup + 2 Tbsp water
1 cup + 2 Tbsp canola oil
5 large or 4 extra large/jumbo eggs
¾ cup water
1 ½ tsp vanilla
FROSTING:
1 box powdered sugar (1 pound or 454 grams)
3/4 cup cocoa (use Van Houten, Droste, or other dark, high quality alkalized unsweetened cocoa)
A flavoring liquid (water, vanilla, rum, cognac, kirsch, or amaretto)
1 1/2 cup butter - firm, not cold, not too soft
METHOD
CAKE:
Preheat oven to 350°F.
In a large bowl, vigorously whisk together flour, salt, baking powder, baking soda, sugar, and cocoa.
Add 1 cup and 2 tablespoons of water and 1 cup and 2 tablespoons of canola oil. Mix for 1 minute.
Add eggs, 3/4 cup of water, vanilla. Mix 5-6 minutes with a whisk, 3-4 minutes with a hand mixer, or 2 minutes with a KitchenAid mixer.
Pour into three 10" cake pans, bake at 350°F for 25-35 minutes (adjust for convection); test by placing and removing a toothpick through the center at 25 minutes. When toothpick comes out clean, loosen from pans and then put back in the pans. Let cakes cool for 15 minutes. Keep in the pans, wrap in foil, and put in the freezer for at least 2 hours.
FROSTING:
This part is a little harder as it is really done to taste.
Put powdered sugar and 3/4 cup cocoa into a food processor. Pulse until blended.
Drizzle in, until about the consistency of firm butter, several tablespoons of flavoring liquid (water if you aren't looking for flavor beyond the cocoa and butter). To not put in too much liquid, but if you do, add cocoa or sugar. Taste. When the flavor and consistency is right,
add 1 1/2 cup of butter (firm, not cold and not too soft). A good rule of thumb is that both the butter and the sugar mixture should be slightly firmer than you would want it to be to spread it, since the mixing action of the food processor will warm it slightly. Pulse until blended.
ASSEMBLING THE CAKE:
Remove the cakes from the freezer and from their pans. Stack, frosting each layer as you go. Let sit for an hour before serving.
Bron: simply recipes
Plasing & foto: Joey Kruger/WATERTAND RESEPTE VIR OUD EN JONK
TEXAS SHEET CAKE
2 cups Cake Flour
2 cups sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1 teaspoon baking soda
2 sticks butter or margarine or 1 cup or 16 tablespoons
1/3 cup 100% cocoa
1 cup water
In a large mixing bowl combine flour, sugar, salt and cinnamon.
Mix well with a wire whisk.
Set aside.
In a smaller bowl combine eggs, vanilla extract, buttermilk and baking soda.
Mix well with wire whisk. Set aside. In a pan on top of the stove melt butter, add cocoa and water.
Bring to a boil. Remove from stove and pour into flour and mix until all flour is wet with a spoon.
Add egg and milk mixture and continue mixing just until all ingredients are wet.
Pour into a sprayed (I line my pan with Reynolds wrap and don’t spray.
You can do either) 15 x 10 inch jelly roll pan.(Could use a 9 x 13 pan, too).
Bake in preheated 350 degree oven for 20 to 25 minutes testing for doneness at 20 minutes.
If you use a 9 x 13 it may take a little longer to cook.
Frost with recipe below.
Texas Sheet Cake Frosting
3 1/2 cups powdered sugar
1 stick butter or margarine or 1/2 cup or 8 tablespoons
1/4 cup 100% cocoa
7 tablespoons milk
1 teaspoon vanilla extract
1 cup nuts, Optional (I used walnut pieces)
Bring milk, butter and cocoa to a boil on top of the stove.
Remove from heat and stir in sugar, vanilla and nuts. Spread over cake.
Note: You can either stir the nuts into the frosting or spread on top of the frosting.
Enjoy!
Bron: The Southern Lady Cooks
Plasing : Henriette Wessels
2 cups sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1 teaspoon baking soda
2 sticks butter or margarine or 1 cup or 16 tablespoons
1/3 cup 100% cocoa
1 cup water
In a large mixing bowl combine flour, sugar, salt and cinnamon.
Mix well with a wire whisk.
Set aside.
In a smaller bowl combine eggs, vanilla extract, buttermilk and baking soda.
Mix well with wire whisk. Set aside. In a pan on top of the stove melt butter, add cocoa and water.
Bring to a boil. Remove from stove and pour into flour and mix until all flour is wet with a spoon.
Add egg and milk mixture and continue mixing just until all ingredients are wet.
Pour into a sprayed (I line my pan with Reynolds wrap and don’t spray.
You can do either) 15 x 10 inch jelly roll pan.(Could use a 9 x 13 pan, too).
Bake in preheated 350 degree oven for 20 to 25 minutes testing for doneness at 20 minutes.
If you use a 9 x 13 it may take a little longer to cook.
Frost with recipe below.
Texas Sheet Cake Frosting
3 1/2 cups powdered sugar
1 stick butter or margarine or 1/2 cup or 8 tablespoons
1/4 cup 100% cocoa
7 tablespoons milk
1 teaspoon vanilla extract
1 cup nuts, Optional (I used walnut pieces)
Bring milk, butter and cocoa to a boil on top of the stove.
Remove from heat and stir in sugar, vanilla and nuts. Spread over cake.
Note: You can either stir the nuts into the frosting or spread on top of the frosting.
Enjoy!
Bron: The Southern Lady Cooks
Plasing : Henriette Wessels
TRES LECHES CAKE
INGREDIENTS
For the cake:
1 cup all purpose flour
1 tbl baking powder
1/8 tsp salt
5 large eggs
1 cup sugar
1/3 cup whole milk
1 tsp pure vanilla extract
For the soaking liquid:
12 ounce (354ml) can evaporated milk
14 ounce (414ml)can sweetened condensed milk
1/2 cup heavy cream
For the whipped cream topping:
2 1/2 cups heavy cream
1/2 cup powdered sugar
1 tsp pure vanilla extract
DIRECTIONS
First, make the cake: Preheat the oven to 350 degrees. Grease a 9x13" baking dish and line with parchment paper. Grease the parchment paper. Set aside. In a large bowl sift together the flour, baking powder, and salt. Set aside.
Using two large bowls, separate the egg yolks from the whites. With an electric beater, beat the egg yolks with 3/4 cup of the sugar until pale and light, about 3 minutes. Beat in the milk and vanilla until incorporated, another minute. Wash and dry the beater and beat the egg whites until soft peaks form. Gradually add in the remaining 1/4 cup sugar and beat until firm peaks form.
Gently whisk 1/3 of the flour mixture into the egg yolk mixture. Fold in 1/3 of the egg whites. Continue alternating between the flour mixture and egg whites until everything is folded in and homogeneous. Pour the batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted in the meddle comes out clean.
Let the cake cool in the pan for 10 minutes before inverting onto a wire rack, peeling off the parchment paper, and cooling completely. Once the cake has completely cooled return it to the pan. Poke the cake all over with a toothpick or fork.
To prepare the soaking liquid: In a saucepan combine the evaporated milk, sweetened condensed milk, and heavy cream until combined. Heat to a simmer and remove from the heat. Slowly pour the milk mixture over the cooled cake, making sure to let the mixture absorb before adding more. Cover and refrigerate for 2-24 hours.
Just before serving, make the whipped cream topping: In a large bowl beat together the heavy cream, powdered sugar, and vanilla until soft peaks form. Spread the whipped cream over the top of the cake.
Berry variation: Top the cake with fresh berries before serving.
Bron: Sarah cupcake
Plasing: Marianne Pampoen
For the cake:
1 cup all purpose flour
1 tbl baking powder
1/8 tsp salt
5 large eggs
1 cup sugar
1/3 cup whole milk
1 tsp pure vanilla extract
For the soaking liquid:
12 ounce (354ml) can evaporated milk
14 ounce (414ml)can sweetened condensed milk
1/2 cup heavy cream
For the whipped cream topping:
2 1/2 cups heavy cream
1/2 cup powdered sugar
1 tsp pure vanilla extract
DIRECTIONS
First, make the cake: Preheat the oven to 350 degrees. Grease a 9x13" baking dish and line with parchment paper. Grease the parchment paper. Set aside. In a large bowl sift together the flour, baking powder, and salt. Set aside.
Using two large bowls, separate the egg yolks from the whites. With an electric beater, beat the egg yolks with 3/4 cup of the sugar until pale and light, about 3 minutes. Beat in the milk and vanilla until incorporated, another minute. Wash and dry the beater and beat the egg whites until soft peaks form. Gradually add in the remaining 1/4 cup sugar and beat until firm peaks form.
Gently whisk 1/3 of the flour mixture into the egg yolk mixture. Fold in 1/3 of the egg whites. Continue alternating between the flour mixture and egg whites until everything is folded in and homogeneous. Pour the batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted in the meddle comes out clean.
Let the cake cool in the pan for 10 minutes before inverting onto a wire rack, peeling off the parchment paper, and cooling completely. Once the cake has completely cooled return it to the pan. Poke the cake all over with a toothpick or fork.
To prepare the soaking liquid: In a saucepan combine the evaporated milk, sweetened condensed milk, and heavy cream until combined. Heat to a simmer and remove from the heat. Slowly pour the milk mixture over the cooled cake, making sure to let the mixture absorb before adding more. Cover and refrigerate for 2-24 hours.
Just before serving, make the whipped cream topping: In a large bowl beat together the heavy cream, powdered sugar, and vanilla until soft peaks form. Spread the whipped cream over the top of the cake.
Berry variation: Top the cake with fresh berries before serving.
Bron: Sarah cupcake
Plasing: Marianne Pampoen
RAINBOW CAKE ROLL
RAINBOW CAKE ROLL
1 Teaspoon Baking Soda
2/3 Cup Flour
¼ Teaspoon Salt
5 Egg Yolks
2/3 Castor Sugar divided into 2
1 Teaspoon Lemon juice
½ Teaspoon finely lemon zest
5 Egg whites
3 Tablespoon melted butter cooled down
125 g Cream cheese softened
½ Cup white sugar
½ Teaspoon vanilla Essence
3/2 Cup Heavy Cream
METHOD:
Pour egg yolks into medium bowl.
Beat yolks till light and thicken up.
Add little by little the 1/3 cup of castor sugar.
Until light yellow, and a little thicken as well.
Add and stir the lemon zest and lemon juice into egg mixture.
Put aside
Add egg whites into a large bowl
Beat until soft peaks form
Add 1/3 cup of castor sugar little by little in and beat until stiff peaks.
Add the egg yolk mixture with the egg white mixture and fold in.
Sift the cake flour into a bowl and baking soda
Add the dry ingredients to the egg mixture. Then fold in the dry ingredients.
When well fold in add melted butter, fold in butter.
Divided into six bowls.
Put food colouring in and stir as gently as you can.
Place it into plastic piping bags.
All the colours need to touch but don’t over flow to much.
Bake on 175 gr C for about 10 min or cooked until slightly brown on edges.
Take out of cookie pan put on damped tea towel cake first on towel baking paper on top of rainbow cake,
Put another damped tea towel on top , flip over. Then roll it up in tea towel to cool down.
Mixed cream cheese vanilla essence and sugar until nice and fluffy.
Next bowl
Beat heavy whipped cream until nice and thick.
Add the whipped cream and the cream cheese mixture fold in your two mixtures
Place filling onto cake roll. Don’t worry if you don’t fill it corner to corner don’t worry when you roll it up it will fill up. You can roll it anyway you want to so the stripes can go either way!!
Bron: Creative Ideas
Foto: Joey Kruger
Plasing: Vanessa Fourie WIllemse / WATERTAND RESEPTE VIR OUD EN JONK
RAINBOW CAKE ROLL
1 Teaspoon Baking Soda
2/3 Cup Flour
¼ Teaspoon Salt
5 Egg Yolks
2/3 Castor Sugar divided into 2
1 Teaspoon Lemon juice
½ Teaspoon finely lemon zest
5 Egg whites
3 Tablespoon melted butter cooled down
125 g Cream cheese softened
½ Cup white sugar
½ Teaspoon vanilla Essence
3/2 Cup Heavy Cream
METHOD:
Pour egg yolks into medium bowl.
Beat yolks till light and thicken up.
Add little by little the 1/3 cup of castor sugar.
Until light yellow, and a little thicken as well.
Add and stir the lemon zest and lemon juice into egg mixture.
Put aside
Add egg whites into a large bowl
Beat until soft peaks form
Add 1/3 cup of castor sugar little by little in and beat until stiff peaks.
Add the egg yolk mixture with the egg white mixture and fold in.
Sift the cake flour into a bowl and baking soda
Add the dry ingredients to the egg mixture. Then fold in the dry ingredients.
When well fold in add melted butter, fold in butter.
Divided into six bowls.
Put food colouring in and stir as gently as you can.
Place it into plastic piping bags.
All the colours need to touch but don’t over flow to much.
Bake on 175 gr C for about 10 min or cooked until slightly brown on edges.
Take out of cookie pan put on damped tea towel cake first on towel baking paper on top of rainbow cake,
Put another damped tea towel on top , flip over. Then roll it up in tea towel to cool down.
Mixed cream cheese vanilla essence and sugar until nice and fluffy.
Next bowl
Beat heavy whipped cream until nice and thick.
Add the whipped cream and the cream cheese mixture fold in your two mixtures
Place filling onto cake roll. Don’t worry if you don’t fill it corner to corner don’t worry when you roll it up it will fill up. You can roll it anyway you want to so the stripes can go either way!!
Bron: Creative Ideas
Foto: Joey Kruger
Plasing: Vanessa Fourie WIllemse / WATERTAND RESEPTE VIR OUD EN JONK
RED VELVET SWISSROLL
Ingredients:
4 eggs
180ml castor sugar
30ml oil
30ml sour cream
5ml vinegar
5ml vanilla essence
30ml red food colouring
180ml flour
60ml cocoa powder
5ml baking powder
2ml salt
Icing:
250g thick cream cheese
160g butter
4x250ml sifted icing sugar
5ml vanilla extract
Beat the eggs well with an electric beater using the whisk attachment.
Add the sugar and beat well.
Beat in the oil, sour cream, vinegar, vanilla and food colouring.
Sift over the flour, cocoa, baking powder and salt and fold through until well combined.
Pour the mixture into a greased and lined 25x34cm Swiss roll pan.
Bake at 180°C for 12-15 minutes or until the top of the cake springs back when you touch it.
Remove from oven and turn the Swiss roll on to a sheet of non-stick baking paper that has been sprinkled with castor sugar.
Peel away the paper lining, trim the edges and roll up with the paper. Cool
completely.
Unroll and fill with icing, roll up and spread the outside with more icing.
Decorate with coloured sugar if desired.
ICING:
Cream the butter and cream cheese until well combined.
Add the icing sugar and vanilla and mix to form a firm icing.
Bron: Rita
Plasing: Vanessa Fourie Willemse
4 eggs
180ml castor sugar
30ml oil
30ml sour cream
5ml vinegar
5ml vanilla essence
30ml red food colouring
180ml flour
60ml cocoa powder
5ml baking powder
2ml salt
Icing:
250g thick cream cheese
160g butter
4x250ml sifted icing sugar
5ml vanilla extract
Beat the eggs well with an electric beater using the whisk attachment.
Add the sugar and beat well.
Beat in the oil, sour cream, vinegar, vanilla and food colouring.
Sift over the flour, cocoa, baking powder and salt and fold through until well combined.
Pour the mixture into a greased and lined 25x34cm Swiss roll pan.
Bake at 180°C for 12-15 minutes or until the top of the cake springs back when you touch it.
Remove from oven and turn the Swiss roll on to a sheet of non-stick baking paper that has been sprinkled with castor sugar.
Peel away the paper lining, trim the edges and roll up with the paper. Cool
completely.
Unroll and fill with icing, roll up and spread the outside with more icing.
Decorate with coloured sugar if desired.
ICING:
Cream the butter and cream cheese until well combined.
Add the icing sugar and vanilla and mix to form a firm icing.
Bron: Rita
Plasing: Vanessa Fourie Willemse
TRIPLE LAYER CAKE
1. 2 CHOCOLATE LAYERS & 1 CHEESECAKE LAYER FILLED WITH CARAMEL AND TOPPED WITH CHOCOLATE DIPPED OREOS
2. START THE FILLING WITH 40 CARAMELS
3. HERE IS MY CARAMEL TRANSFORMATION
4. POUR IT ONTO A FROZEN CHEESECAKE LAYER...
MAKE THE CHOCOLATE CAKE OF YOUR CHOICE-2 LAYERS NEEDED
5. SCOOP OUT A LITTLE TO MAKE ROOM FOR THE CARAMEL IN ONE LAYER
6. LAYER THE CAKES
7. FROST AND ADD CHOCOLATE CHIPS
8. ADD YOUR CHOCOLATE DIPPED AND DECORATED OREOS
MAKE CHOCOLATE CAKE OF YOUR CHOICE
YOU'LL NEED TWO 9 INCH LAYERS
SCOOP OUT SOME OF THE CENTER ON ONE LAYER AND FREEZE YOUR LAYERS SOLID
MAKE CRUSTLESS CHEESECAKE AND FREEZE
CRUSTLESS CHEESECAKE
1 stick softened butter
1/2 cup granulated sugar
2- 8 oz packages cream cheese, softened
1 1/2 oz. package cook and serve vanilla pudding
2 eggs
1 tsp baking powder
Preheat oven to 325 degrees. Grease ONE 9" pan with shortening, line the pan with parchment and then grease the parchment. Lightly butter the pan and Set aside.
Cream butter and sugar in a stand mixer fitted with paddle attachment. Add cream cheese a little at a time until smooth. Scrape bowl down and beat again on medium speed, adding eggs one at a time. Add remaining ingredients. Mix again until smooth.
Pour in pan. Smooth batter with offset spatula and bake for 45-50 mins. Cheesecake will puff up during baking, then deflate when taken out.
Do not turn out cheesecake when finished baking.
Put directly in the freezer, and leave until frozen solid.
Turn out frozen cheesecake layers and peel parchment from the bottoms.
Put parchment in pan extending over sides and place cheesecake back in.
Keep frozen
CARAMEL
In microwave, melt until smooth:
5 Tbsp butter
one can sweetened condensed milk
40 caramels'
make caramel and pour half on one of the chocolate layers and half on this cheesecake layer, keep all in the freezer
FROSTING
Melt 1 stick butter in the microwave
Beat it in mixer with 3 c confectioners sugar
⅔ c cocoa powder and
⅓ c milk
Assembly: layer cakes-chocolate/caramel, cheesecake/caramel, chocolate.
Frost top and sides and cover with milk chocolate chips.
I then dipped the Oreos in melted milk chocolate and topped with mini m &m's
[Bron – iSave A2z.com]
Plasing: Vanessa Fourie Willemse
2. START THE FILLING WITH 40 CARAMELS
3. HERE IS MY CARAMEL TRANSFORMATION
4. POUR IT ONTO A FROZEN CHEESECAKE LAYER...
MAKE THE CHOCOLATE CAKE OF YOUR CHOICE-2 LAYERS NEEDED
5. SCOOP OUT A LITTLE TO MAKE ROOM FOR THE CARAMEL IN ONE LAYER
6. LAYER THE CAKES
7. FROST AND ADD CHOCOLATE CHIPS
8. ADD YOUR CHOCOLATE DIPPED AND DECORATED OREOS
MAKE CHOCOLATE CAKE OF YOUR CHOICE
YOU'LL NEED TWO 9 INCH LAYERS
SCOOP OUT SOME OF THE CENTER ON ONE LAYER AND FREEZE YOUR LAYERS SOLID
MAKE CRUSTLESS CHEESECAKE AND FREEZE
CRUSTLESS CHEESECAKE
1 stick softened butter
1/2 cup granulated sugar
2- 8 oz packages cream cheese, softened
1 1/2 oz. package cook and serve vanilla pudding
2 eggs
1 tsp baking powder
Preheat oven to 325 degrees. Grease ONE 9" pan with shortening, line the pan with parchment and then grease the parchment. Lightly butter the pan and Set aside.
Cream butter and sugar in a stand mixer fitted with paddle attachment. Add cream cheese a little at a time until smooth. Scrape bowl down and beat again on medium speed, adding eggs one at a time. Add remaining ingredients. Mix again until smooth.
Pour in pan. Smooth batter with offset spatula and bake for 45-50 mins. Cheesecake will puff up during baking, then deflate when taken out.
Do not turn out cheesecake when finished baking.
Put directly in the freezer, and leave until frozen solid.
Turn out frozen cheesecake layers and peel parchment from the bottoms.
Put parchment in pan extending over sides and place cheesecake back in.
Keep frozen
CARAMEL
In microwave, melt until smooth:
5 Tbsp butter
one can sweetened condensed milk
40 caramels'
make caramel and pour half on one of the chocolate layers and half on this cheesecake layer, keep all in the freezer
FROSTING
Melt 1 stick butter in the microwave
Beat it in mixer with 3 c confectioners sugar
⅔ c cocoa powder and
⅓ c milk
Assembly: layer cakes-chocolate/caramel, cheesecake/caramel, chocolate.
Frost top and sides and cover with milk chocolate chips.
I then dipped the Oreos in melted milk chocolate and topped with mini m &m's
[Bron – iSave A2z.com]
Plasing: Vanessa Fourie Willemse
OOEY GOOEY TOFFEE CAKE
Summary: Sweet, buttery cake filled with chocolate chips and Heath toffee, then topped with vanilla ice cream, chocolate and caramel syrups, and even more Heath bits. That’s what you’ll find in Liberty Tree Tavern’s Ooey Gooey Toffee Cake. Enjoy!
Ingredients
Top Layer Ingredients:
• 1 (8 ounce) brick cream cheese, softened
• 1 stick butter, softened and cubed
• 3 eggs
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips
• 1 cup Heath Bar toffee bits
• 1 (16 ounce) bag powdered sugar
Toppings:
• vanilla ice cream
• chocolate syrup
• caramel syrup
• Heath Bar toffee bits
Bottom Layer Ingredients:
• 1 box yellow cake mix
• 1 stick butter, softened to room temperature
• 1 egg
Instructions
Top Layer & Toppings
1. With an electric mixer, cream butter and cream cheese. Add in eggs, one at a time. Mix in vanilla. Blend well on medium speed. Slowly add in powdered sugar, 1 cup at a time, scraping sides of bowl occasionally.
2. Once the batter is mixed well, reduce speed to low and pour in chocolate chips and Heath Bar pieces. Blend just until pieces are incoorporated into all the batter; do not overmix.
3. Spread the batter (will be thick) evenly over the first cake layers in pan. Bake in preheated oven for 35 minutes or until done. Remove from oven and let cool in pan for 30 minutes.
4. Remove each muffin and place onto individual plates. Top with a scoop of vanilla ice cream then drizzle with both chocolate and caramel syrups. Finish off with a dusting of Heath Bar pieces. Enjoy!!
Bottom Layer:
1. Preheat oven to 325-degrees.
2. Mix the above 3 ingredients in large bowl with electric mixer. Batter will be thick, similar to cookie dough. Spread evenly (filling halfway) into each compartment of a large muffin cup pan. Set aside.
Preparation time: 15 minute(s)
Cooking time: 35 minute(s)
Number of servings (yield): 8
Bron: The Disney Diner
Plasing: Marianne Pampoen / WATERTAND RESEPTE VIR OUD EN JONK
Ingredients
Top Layer Ingredients:
• 1 (8 ounce) brick cream cheese, softened
• 1 stick butter, softened and cubed
• 3 eggs
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips
• 1 cup Heath Bar toffee bits
• 1 (16 ounce) bag powdered sugar
Toppings:
• vanilla ice cream
• chocolate syrup
• caramel syrup
• Heath Bar toffee bits
Bottom Layer Ingredients:
• 1 box yellow cake mix
• 1 stick butter, softened to room temperature
• 1 egg
Instructions
Top Layer & Toppings
1. With an electric mixer, cream butter and cream cheese. Add in eggs, one at a time. Mix in vanilla. Blend well on medium speed. Slowly add in powdered sugar, 1 cup at a time, scraping sides of bowl occasionally.
2. Once the batter is mixed well, reduce speed to low and pour in chocolate chips and Heath Bar pieces. Blend just until pieces are incoorporated into all the batter; do not overmix.
3. Spread the batter (will be thick) evenly over the first cake layers in pan. Bake in preheated oven for 35 minutes or until done. Remove from oven and let cool in pan for 30 minutes.
4. Remove each muffin and place onto individual plates. Top with a scoop of vanilla ice cream then drizzle with both chocolate and caramel syrups. Finish off with a dusting of Heath Bar pieces. Enjoy!!
Bottom Layer:
1. Preheat oven to 325-degrees.
2. Mix the above 3 ingredients in large bowl with electric mixer. Batter will be thick, similar to cookie dough. Spread evenly (filling halfway) into each compartment of a large muffin cup pan. Set aside.
Preparation time: 15 minute(s)
Cooking time: 35 minute(s)
Number of servings (yield): 8
Bron: The Disney Diner
Plasing: Marianne Pampoen / WATERTAND RESEPTE VIR OUD EN JONK
VANILLA TRIANGLE CAKE IN SANDWICH-MAKER
VANILLA TRIANGLE CAKE IN SANDWICH-MAKER
INGREDIENTS:
1 cup all-purpose flour
1 tsp. baking powder
1/2 cup butter ( I used cooking oil )
1/2 cup caster sugar
2 eggs
1 tsp. vanilla essence
METHOD:
Sieve flour and baking powder in a bowl, keep aside.
In a separate bowl, combine butter and sugar. Beat till creamy.
Add in eggs, one at a time, beating well after each addition.
Add essence and beat again.
Fold in flour mixture.
Prepare Sandwich Maker by brushing both sides of the sandwich maker ( cooking surface ) with cooking oil. Close and preheat until the light turns red.
Spoon your cake batter in each well until full but not overflowing.
Bron: Simply Sweet & Savoury
Plasing : Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
1 cup all-purpose flour
1 tsp. baking powder
1/2 cup butter ( I used cooking oil )
1/2 cup caster sugar
2 eggs
1 tsp. vanilla essence
METHOD:
Sieve flour and baking powder in a bowl, keep aside.
In a separate bowl, combine butter and sugar. Beat till creamy.
Add in eggs, one at a time, beating well after each addition.
Add essence and beat again.
Fold in flour mixture.
Prepare Sandwich Maker by brushing both sides of the sandwich maker ( cooking surface ) with cooking oil. Close and preheat until the light turns red.
Spoon your cake batter in each well until full but not overflowing.
Bron: Simply Sweet & Savoury
Plasing : Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
VANILLA TRIANGLE CAKE IN THE SNACKWICH
VANILLA TRIANGLE CAKE IN THE SNACKWICH
1 Cup Plain flour
1 tsp baking powder
½ cup butter
½ cup castor sugar
2 eggs
1 tsp Vanilla Essence
METHOD:
Sieve flour and baking powder in a bowl, keep aside,
In a separate bowl, combine butter and sugar. Beat till creamy.
Add in eggs, one at a time, beating well after each addition.
Add essence and beat again.
Fold in flour mixture.
Prepare Sandwich maker by brushing both sides of sandwich maker (cooking surface) with cooking oil. ( Ek het spray ‘n cook gebruik)
Close and preheat until the light turns red.
Spoon your cake batter in each well until full but not overflowing.
Bron: Simply Sweet 'n Savory
Plasing & Foto: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
DIE SOUSIE:
30 G Botter
5 ml Koffie
10 ml warm water
5 ml heuning
5 ml vanielje
250 ml versiersuiker
Meng koffie met water
Smelt botter en voeg by die koffiemengsel
Voeg Heuning, Vanielje en helfte van die versiersuiker by
Roer res van die versiersuiker stadig by om smeerbare middel te vorm en gooi oor verkoelde koek
Foto: Joey Kruger
Bron: Ma se Resep
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
VANILLA TRIANGLE CAKE IN THE SNACKWICH
1 Cup Plain flour
1 tsp baking powder
½ cup butter
½ cup castor sugar
2 eggs
1 tsp Vanilla Essence
METHOD:
Sieve flour and baking powder in a bowl, keep aside,
In a separate bowl, combine butter and sugar. Beat till creamy.
Add in eggs, one at a time, beating well after each addition.
Add essence and beat again.
Fold in flour mixture.
Prepare Sandwich maker by brushing both sides of sandwich maker (cooking surface) with cooking oil. ( Ek het spray ‘n cook gebruik)
Close and preheat until the light turns red.
Spoon your cake batter in each well until full but not overflowing.
Bron: Simply Sweet 'n Savory
Plasing & Foto: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
DIE SOUSIE:
30 G Botter
5 ml Koffie
10 ml warm water
5 ml heuning
5 ml vanielje
250 ml versiersuiker
Meng koffie met water
Smelt botter en voeg by die koffiemengsel
Voeg Heuning, Vanielje en helfte van die versiersuiker by
Roer res van die versiersuiker stadig by om smeerbare middel te vorm en gooi oor verkoelde koek
Foto: Joey Kruger
Bron: Ma se Resep
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
CHOCOLATE WALNUT CARAMEL CAKE
Serves 12.
1½ cups sugar
1 cup water
1 cup whipped cream
2½ cups walnut half’s
7 tbsp unsalted butter - softened
1 egg white - lightly beaten
½ cup apricot preserves
6 ounces semisweet chocolate
4 tbsp unsalted butter
SWEET TART PASTRY
10 tbsp cold butter
4 egg yolks
¼ tsp salt
½ cup sugar
1 tsp vanilla extract
1¾ cups flour
Place egg yolks, salt, sugar, vanilla and butter in a bowl of food processor fitted with a metal blade, process using 4 one second pulses until partially mixed.
Add flour all at once and process with 6 - 8 one second pulses until dough begins to clump but does not form a ball.
Gather dough into a rough mound on work surface.
Work small portions of the dough against the work surface with the heel of your hand, pushing the dough away from you.
Press pieces of dough into a ball.
Divided ball into 2 pieces, one piece that is less than two thirds of the dough for the bottom crust, and one piece that is just over one third of the dough for the top. Refrigerate 2 hours or until firm.
TO MAKE CAKE
Prepare Sweet Tart Pastry
Line bottom of an 8 inch diameter, 1½ inch deep, round cake pan (I used a spring form) with a circle of parchment paper.
Brush sides of pan with melted butter.
Roll out the larger piece of dough into a circle ⅛ inch thick and 10 inches in diameter.
Mold the dough to bottom and sides of pan with gentle finger pressure.
If the dough breaks as you are trying to fit it into the pan, just press into into the pan all around in and even layer.
Patch holes with small pieces of dough.
The bottom and sides of the pan must be covered with an even layer of pastry, none of the pan should show through.
Wrap pastry shell and refrigerate while you make filling.
Roll out the small piece of dough into a circle ⅛ inch thick and 8 inches in diameter. Prick all over with a fork.
Place on waxed paperMlined baking sheet, cover and refrigerate.
Place sugar and water in a 2½ quart saucepan, stir until sugar dissolves and syrup comes to a boil.
Boil, without stirring, until sugar is a light caramel color - 320 * F on a candy thermometer.
Remove from heat.
Add cream and stir to blend.
Then stir in the walnuts and the 7 tbsp soft butter.
Return to heat, and bring to a boil, stirring constantly.
Boil gently until the syrup reaches 225 * F on candy thermometer.
Remove from heat.
Cool for 40 minutes, stirring occasionally.
Preheat oven to 375 * F.
Brush inside of pastry lined cake pan with a thin layer of egg white to moisture
proof shell.
Spread cooled caramel filling in bottom of shell.
Trim the sides of pastry shell to ⅛ inch above filling.
Place pastry lid on top, press to seal at edges.
Bake until pastry is golden brown, 40 - 50 minutes.
Remove from oven, cool in pan for 30 minutes.
Turn out onto a wire rack to cool.
Cool completely before covering with chocolate glaze.
Heat apricot preserves until melted and bubbly.
Strain to remove piece of fruit.
Brush entire surface of cooled pastry with warm preserves.
TO MAKE CHOCOLATE GLAZE
Break chocolate into small pieces and place in a small stainless steel bowl over a pot of hot (not boiling) water.
Melt the 4 tbsp butter in a small saucepan, and skim off the white foam that rises to the top.
When chocolate is just melted, stir in the clarified butter, discard the white solids left behind.
Set aside until chocolate is 86 * F.
Slide cake onto a cardboard cake circle covered with foil that is slightly small in diameter that the cake.
Place cake on a wire rack over a rimmed baking sheet.
Pour chocolate glaze over cake and using a narrow metal spatula, quickly pared it evenly over the top and sides of the cake.
Allow chocolate to set to firm consistency before serving.
Store cake at cool room temperature.
If refrigerated, allow to warm to room temperature before serving.
Serve in 1 inch wedges.
Cake is very rich.
Bron: culinaryconcoctionsbypeabody /Lizelle Ellerbeck
Plasing: TIana Botes / WATERTAND RESEPTE VIR OUD EN JONK
1½ cups sugar
1 cup water
1 cup whipped cream
2½ cups walnut half’s
7 tbsp unsalted butter - softened
1 egg white - lightly beaten
½ cup apricot preserves
6 ounces semisweet chocolate
4 tbsp unsalted butter
SWEET TART PASTRY
10 tbsp cold butter
4 egg yolks
¼ tsp salt
½ cup sugar
1 tsp vanilla extract
1¾ cups flour
Place egg yolks, salt, sugar, vanilla and butter in a bowl of food processor fitted with a metal blade, process using 4 one second pulses until partially mixed.
Add flour all at once and process with 6 - 8 one second pulses until dough begins to clump but does not form a ball.
Gather dough into a rough mound on work surface.
Work small portions of the dough against the work surface with the heel of your hand, pushing the dough away from you.
Press pieces of dough into a ball.
Divided ball into 2 pieces, one piece that is less than two thirds of the dough for the bottom crust, and one piece that is just over one third of the dough for the top. Refrigerate 2 hours or until firm.
TO MAKE CAKE
Prepare Sweet Tart Pastry
Line bottom of an 8 inch diameter, 1½ inch deep, round cake pan (I used a spring form) with a circle of parchment paper.
Brush sides of pan with melted butter.
Roll out the larger piece of dough into a circle ⅛ inch thick and 10 inches in diameter.
Mold the dough to bottom and sides of pan with gentle finger pressure.
If the dough breaks as you are trying to fit it into the pan, just press into into the pan all around in and even layer.
Patch holes with small pieces of dough.
The bottom and sides of the pan must be covered with an even layer of pastry, none of the pan should show through.
Wrap pastry shell and refrigerate while you make filling.
Roll out the small piece of dough into a circle ⅛ inch thick and 8 inches in diameter. Prick all over with a fork.
Place on waxed paperMlined baking sheet, cover and refrigerate.
Place sugar and water in a 2½ quart saucepan, stir until sugar dissolves and syrup comes to a boil.
Boil, without stirring, until sugar is a light caramel color - 320 * F on a candy thermometer.
Remove from heat.
Add cream and stir to blend.
Then stir in the walnuts and the 7 tbsp soft butter.
Return to heat, and bring to a boil, stirring constantly.
Boil gently until the syrup reaches 225 * F on candy thermometer.
Remove from heat.
Cool for 40 minutes, stirring occasionally.
Preheat oven to 375 * F.
Brush inside of pastry lined cake pan with a thin layer of egg white to moisture
proof shell.
Spread cooled caramel filling in bottom of shell.
Trim the sides of pastry shell to ⅛ inch above filling.
Place pastry lid on top, press to seal at edges.
Bake until pastry is golden brown, 40 - 50 minutes.
Remove from oven, cool in pan for 30 minutes.
Turn out onto a wire rack to cool.
Cool completely before covering with chocolate glaze.
Heat apricot preserves until melted and bubbly.
Strain to remove piece of fruit.
Brush entire surface of cooled pastry with warm preserves.
TO MAKE CHOCOLATE GLAZE
Break chocolate into small pieces and place in a small stainless steel bowl over a pot of hot (not boiling) water.
Melt the 4 tbsp butter in a small saucepan, and skim off the white foam that rises to the top.
When chocolate is just melted, stir in the clarified butter, discard the white solids left behind.
Set aside until chocolate is 86 * F.
Slide cake onto a cardboard cake circle covered with foil that is slightly small in diameter that the cake.
Place cake on a wire rack over a rimmed baking sheet.
Pour chocolate glaze over cake and using a narrow metal spatula, quickly pared it evenly over the top and sides of the cake.
Allow chocolate to set to firm consistency before serving.
Store cake at cool room temperature.
If refrigerated, allow to warm to room temperature before serving.
Serve in 1 inch wedges.
Cake is very rich.
Bron: culinaryconcoctionsbypeabody /Lizelle Ellerbeck
Plasing: TIana Botes / WATERTAND RESEPTE VIR OUD EN JONK
WHITE CHOCOLATE TRUFFLE CAKE
• 200g salted butter, at room temperature
• 250g caster sugar
• 1/2 tsp vanilla extract
• 2 eggs
• 1 2/3 cups (250g) self-raising flour, sifted
• 205ml milk
• 135g white chocolate, melted
Truffles (makes about
• 1/2 cup (125ml) thickened cream
• 140g white chocolate, chopped, plus extra grated to decorate
• 1 tsp Grand Marnier or other orange liqueur (optional)
Ganache
• 1 1/2 cups (375ml) thickened cream
• 625g white chocolate, chopped
For truffles, heat cream in a saucepan over medium-low heat until just below boiling point. Place chocolate in a heatproof bowl and pour over hot cream, stirring until smooth. Stir in liqueur, if using, then chill for 6-8 hours or until firm enough to roll. Use 2 teaspoons or your hands to roll the truffle mixture into about eight 2cm balls, then roll in grated chocolate. Keep chilled in an airtight container for up to 2 days.
For ganache, heat cream over medium-low heat, stirring, until just below boiling point. Place chocolate in a heatproof bowl and pour over hot cream, stirring until smooth. Chill for 6-8 hours until thickened.
Preheat the oven to 160°C. Grease and line the base and sides of three 20cm springform cake pans.
Beat butter and sugar with electric beaters until thick and pale. Add vanilla, then eggs 1 at a time, beating well after each addition. Mix in one-third of the flour, then half the milk. Repeat, then beat in the remaining flour. Gently beat in the melted chocolate until combined.
Divide mixture evenly among pans, then bake for 25-30 minutes until firm to touch and a skewer inserted in the centre comes out clean. (Rotate the pans halfway through cooking time, if necessary, to ensure even baking.) Cool in the pan for 5-10 minutes, then transfer to wire racks, right-way up. Remove baking paper and cool completely.
Once the cakes have cooled, spread 2 cakes with some ganache, leaving three-quarters to decorate, then sandwich the cakes together to form 3 layers. Use the remaining three-quarters of the ganache to cover the top and sides of the layered cake. Decorate with truffles and serve. The iced cake will keep in an airtight container for up to 2 days.
BRON:delicious.
JOEY KRUGER
• 250g caster sugar
• 1/2 tsp vanilla extract
• 2 eggs
• 1 2/3 cups (250g) self-raising flour, sifted
• 205ml milk
• 135g white chocolate, melted
Truffles (makes about
• 1/2 cup (125ml) thickened cream
• 140g white chocolate, chopped, plus extra grated to decorate
• 1 tsp Grand Marnier or other orange liqueur (optional)
Ganache
• 1 1/2 cups (375ml) thickened cream
• 625g white chocolate, chopped
For truffles, heat cream in a saucepan over medium-low heat until just below boiling point. Place chocolate in a heatproof bowl and pour over hot cream, stirring until smooth. Stir in liqueur, if using, then chill for 6-8 hours or until firm enough to roll. Use 2 teaspoons or your hands to roll the truffle mixture into about eight 2cm balls, then roll in grated chocolate. Keep chilled in an airtight container for up to 2 days.
For ganache, heat cream over medium-low heat, stirring, until just below boiling point. Place chocolate in a heatproof bowl and pour over hot cream, stirring until smooth. Chill for 6-8 hours until thickened.
Preheat the oven to 160°C. Grease and line the base and sides of three 20cm springform cake pans.
Beat butter and sugar with electric beaters until thick and pale. Add vanilla, then eggs 1 at a time, beating well after each addition. Mix in one-third of the flour, then half the milk. Repeat, then beat in the remaining flour. Gently beat in the melted chocolate until combined.
Divide mixture evenly among pans, then bake for 25-30 minutes until firm to touch and a skewer inserted in the centre comes out clean. (Rotate the pans halfway through cooking time, if necessary, to ensure even baking.) Cool in the pan for 5-10 minutes, then transfer to wire racks, right-way up. Remove baking paper and cool completely.
Once the cakes have cooled, spread 2 cakes with some ganache, leaving three-quarters to decorate, then sandwich the cakes together to form 3 layers. Use the remaining three-quarters of the ganache to cover the top and sides of the layered cake. Decorate with truffles and serve. The iced cake will keep in an airtight container for up to 2 days.
BRON:delicious.
JOEY KRUGER
WHITE FORCE CAKE
Ingredients
The cake base (vanilla sponge) :
100 grams sifted self-raising flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3 large egg, seperated
110 grams caster sugar
1 teaspoon vanilla
50 ml milk
30 grams butter,melted
The cherry filling :
2 *395g cans black cherry filling
2 tablespoons kirsch
The cream topping :
2 cups whipping cream, chilled
30 grams caster sugar
1 teaspoon vanilla
2 tablespoons kirsch
Preparation
1.Make the base, line the 8" cake tin with parchment paper.
Preheat the oven to 350f. Sifted together the flour, baking powder and salt into a bowl.
Beat/whisk the egg white at a high speed of a mixer until foamy, the gradually add sugar, few tbsp at a time, then continue to beat until
a peak stage. Add the yolk, one at a time, to the white and beat until the mixture have reached a ribbon stage.
2.Add the vanilla and mix to incorporate. Divide the flour mixture into few portions and add a portion at a
time into the egg mixture using minimum speed. Mix until just combined, then slowly and gently pour the warm mixture of milk and melted butter into the batter. Now using spatula to gently fold everything until incorporated. Pour the batter into the prepared tin and bake for 25-30 minutes until the top springs back when touched. Cool on a wire rack for 5-10 minutes before turning it out to cool completely.
3.Make the cherry filling, mix the cherry with the kirsch in a bowl and set aside.
4.Make the cream topping, beat the whipping cream with the sugar, vanilla and kirsch until peaked.
5.To assemble : Slice the cake into 2 layers. Spread about 1/3 of the cream topping over the bottom layer ,then top with half of the filling. Place the top layer over and cover the cake with most of the remaining topping (save some for a decoration on top which will protect the filling from leaking/dipping to the side).
6.Use the rest of cream topping to decorate the top around the cake. Then place the rest of the cherry filling on top.
Chill for a few hour/overnight before slicing and serve.
Bron: Onbekend
Plasing; Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
The cake base (vanilla sponge) :
100 grams sifted self-raising flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3 large egg, seperated
110 grams caster sugar
1 teaspoon vanilla
50 ml milk
30 grams butter,melted
The cherry filling :
2 *395g cans black cherry filling
2 tablespoons kirsch
The cream topping :
2 cups whipping cream, chilled
30 grams caster sugar
1 teaspoon vanilla
2 tablespoons kirsch
Preparation
1.Make the base, line the 8" cake tin with parchment paper.
Preheat the oven to 350f. Sifted together the flour, baking powder and salt into a bowl.
Beat/whisk the egg white at a high speed of a mixer until foamy, the gradually add sugar, few tbsp at a time, then continue to beat until
a peak stage. Add the yolk, one at a time, to the white and beat until the mixture have reached a ribbon stage.
2.Add the vanilla and mix to incorporate. Divide the flour mixture into few portions and add a portion at a
time into the egg mixture using minimum speed. Mix until just combined, then slowly and gently pour the warm mixture of milk and melted butter into the batter. Now using spatula to gently fold everything until incorporated. Pour the batter into the prepared tin and bake for 25-30 minutes until the top springs back when touched. Cool on a wire rack for 5-10 minutes before turning it out to cool completely.
3.Make the cherry filling, mix the cherry with the kirsch in a bowl and set aside.
4.Make the cream topping, beat the whipping cream with the sugar, vanilla and kirsch until peaked.
5.To assemble : Slice the cake into 2 layers. Spread about 1/3 of the cream topping over the bottom layer ,then top with half of the filling. Place the top layer over and cover the cake with most of the remaining topping (save some for a decoration on top which will protect the filling from leaking/dipping to the side).
6.Use the rest of cream topping to decorate the top around the cake. Then place the rest of the cherry filling on top.
Chill for a few hour/overnight before slicing and serve.
Bron: Onbekend
Plasing; Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
CHOCOLATE WASTED CAKE
3 cups
all-purpose flour
2 1/2 cups sugar
1 cup cocoa powder
2 tsp. baking soda
1 tsp. salt
2 cups milk*
1 cup butter, melted*
4 tsp. honey*
2 tsp. vanilla extract
1/2 cup semi-sweet chocolate chips*
Frosting:
4 cups powdered sugar, sifted
1 cup cocoa powder
1/2 cup butter, softened to room temperature
1/3-1/2 cup whole milk (start out with 1/3 cup of milk and add more milk to your desired consistency)
1 tsp. vanilla extract liqueur
for drizzling on the cake layers (i.e. chocolate, coffee or almond)melted
chocolate for drizzling, :
2 cups semi-sweet chocolate chips
2-3 Tbs. heavy cream or vegetable oil
semi-sweet chocolate chips for the sides of the cake
assorted chocolate candies for the top of the cake
To make the cake:
(Note: Instead of milk, you can replace it with water or cooled brewed coffee. Instead of butter, you can use vegetable oil. Instead of honey, you can
use corn syrup or agave nectar. Instead of semi-sweet chocolate chips, you can use Enjoy Life brand chocolate chips. For allergen-free alternatives for the candies, you can try Enjoy Life chocolate chips, bars or cookies)
Preheat oven to 180°C. Grease and dust two to three 8-inch or 9-inch cake pans with cocoa powder or flour. Set aside.
Sift together flour, sugar, cocoa powder, baking soda and salt. In a separate mixing bowl, combine milk, butter, honey and vanilla extract.
Slowly add the dry ingredients into the milk/butter mixture. Mix until combined. Fold in the semi-sweet chocolate chips.
Pour in the batter into prepared cake pans. Bake for 30 to 45 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and wait for about 10 minutes to remove from cake pans and place on a cooling rack.
Allow to cool completely before decorating.
To make the frosting:
Note: instead of butter, you can use any allowed margarine, Spectrum organic vegetable shortening, or coconut oil. Instead of milk, you can use rice milk or soy milk.
In a large mixing bowl, sift together powdered sugar and cocoa powder.
Add the butter, milk and vanilla extract. Using an electric mixer, slowly mix together at a low speed. Once all the ingredients are combined, increase the speed and beat till fluffy.
To assemble the cake:
Place the first cake layer on a plate or cake circle. Lightly drizzle with liqueur. Spread an even layer of frosting. Place the second cake layer on top of the frosting.
Lightly drizzle with liqueur. Cover the sides and top of the cake with frosting.
Cover the sides of the cake with semi-sweet chocolate chips and cover the top with assorted chocolate candies.
Drizzle the melted chocolate all over the top of the cake and let it drip down the sides of the cake.
Bron: Onbekend
Plasing: Tiana Botes
all-purpose flour
2 1/2 cups sugar
1 cup cocoa powder
2 tsp. baking soda
1 tsp. salt
2 cups milk*
1 cup butter, melted*
4 tsp. honey*
2 tsp. vanilla extract
1/2 cup semi-sweet chocolate chips*
Frosting:
4 cups powdered sugar, sifted
1 cup cocoa powder
1/2 cup butter, softened to room temperature
1/3-1/2 cup whole milk (start out with 1/3 cup of milk and add more milk to your desired consistency)
1 tsp. vanilla extract liqueur
for drizzling on the cake layers (i.e. chocolate, coffee or almond)melted
chocolate for drizzling, :
2 cups semi-sweet chocolate chips
2-3 Tbs. heavy cream or vegetable oil
semi-sweet chocolate chips for the sides of the cake
assorted chocolate candies for the top of the cake
To make the cake:
(Note: Instead of milk, you can replace it with water or cooled brewed coffee. Instead of butter, you can use vegetable oil. Instead of honey, you can
use corn syrup or agave nectar. Instead of semi-sweet chocolate chips, you can use Enjoy Life brand chocolate chips. For allergen-free alternatives for the candies, you can try Enjoy Life chocolate chips, bars or cookies)
Preheat oven to 180°C. Grease and dust two to three 8-inch or 9-inch cake pans with cocoa powder or flour. Set aside.
Sift together flour, sugar, cocoa powder, baking soda and salt. In a separate mixing bowl, combine milk, butter, honey and vanilla extract.
Slowly add the dry ingredients into the milk/butter mixture. Mix until combined. Fold in the semi-sweet chocolate chips.
Pour in the batter into prepared cake pans. Bake for 30 to 45 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and wait for about 10 minutes to remove from cake pans and place on a cooling rack.
Allow to cool completely before decorating.
To make the frosting:
Note: instead of butter, you can use any allowed margarine, Spectrum organic vegetable shortening, or coconut oil. Instead of milk, you can use rice milk or soy milk.
In a large mixing bowl, sift together powdered sugar and cocoa powder.
Add the butter, milk and vanilla extract. Using an electric mixer, slowly mix together at a low speed. Once all the ingredients are combined, increase the speed and beat till fluffy.
To assemble the cake:
Place the first cake layer on a plate or cake circle. Lightly drizzle with liqueur. Spread an even layer of frosting. Place the second cake layer on top of the frosting.
Lightly drizzle with liqueur. Cover the sides and top of the cake with frosting.
Cover the sides of the cake with semi-sweet chocolate chips and cover the top with assorted chocolate candies.
Drizzle the melted chocolate all over the top of the cake and let it drip down the sides of the cake.
Bron: Onbekend
Plasing: Tiana Botes