Cooking Recepies

Pineapple Cake

2009-02-08T04:26:00.000-08:00

Ingredients:

For the cake:
1 (20 ounce) can crushed pineapple, undrained
2 cups flour
1 teaspoon baking soda
2 cups sugar
1 teaspoon vanilla

For the glaze:
2 tablespoons pineapple juice
1 tablespoon milk
1 cup powdered sugar
1/2 teaspoon vanilla

Preparation:
1. In a bowl, combine the flour, baking soda, sugar and vanilla.
2. Gently mix in the undrained can of crushed pineapple. Reserve 2 tablespoons of the pineapple juice to use in the glaze.
3. Pour into a greased and floured 9×13 pan.
4. Bake at 350 degrees F for about 35-40 minutes (until the center is set). Let cool for 5-6 minutes.
5. To make the frosting: In a separate bowl, combine the pineapple juice, milk, powdered sugar and vanilla. If the mixture is too thick, add a little more milk.
6. Pour the glaze over the hot cake.

Nutritional information for one serving:
Calories: 165
Calories from fat: 1
Total fat: 0.2g
Cholesterol: 0mg
Total carbs: 40.2g
Protein: 1.4g

Light Ricotta Cheesecake

2009-02-08T04:18:00.000-08:00

Ingredients:
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 egg, slightly beaten
1/4-1/2 cup butter
1/2 cup sugar
2 teaspoons cinnamon
4 eggs, separated
1 lb part-skim ricotta cheese
1/2 cup sugar
1 cup low-fat sour cream
2 tablespoons flour
1/2 teaspoon salt
1/4 cup oatmeal
2 tablespoons fresh-squeezed orange juice
2 teaspoons vanilla
1 teaspoon cinnamon

Preparation:
1. Cream together the butter and sugar. Stir in the egg. Combine the flour, baking powder, salt and cinnamon; add to the butter mixture.
2. Mix to form a soft dough. Reserve half a cup of the dough to be used later for topping; refrigerate the remaining dough.
3. In a medium-sized bowl, whip the egg whites until stiff.
4. In a large bowl, combine the egg yolks, ricotta cheese, sugar, sour cream, orange juice, flour, salt and vanilla; beat until smooth and gently fold in the whipped egg whites.
5. Press the chilled dough evenly into a 10″ springform pan that has been lightly sprayed with no-stick cooking spray. Pour the filling over the crust. Combine the reserved dough with oatmeal and cinnamon; crumble this topping evenly over filling.
6. Bake at 350° F for about 45-60 minutes (or until a knife inserted near center of the cheesecake comes out clean).
7. Cool the cheesecake on a wire rack. Cover and refrigerate to chill thoroughly.
8. Just before serving, remove the sides of the springform pan and transfer the cheesecake to a serving platter.

Nutritional information for one serving:
Calories: 196
Calories from fat: 78
Total fat: 8.7g
Cholesterol: 88mg
Total carbs: 22.9g
Fiber: 0.6g
Protein: 6.8g

Angel Food Cake

2009-02-08T04:17:00.000-08:00

Ingredients:
1 cup cake flour
12 large egg whites
3/4 cup sugar
2 tablespoons sugar
1 1/2 teaspoons cream of tartar
1/2 teaspoon almond extract
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
3/4 cup sugar

Preparation:
1. Separate the eggs in a glass - don’t get any egg yolk in the whites!
2. Use an angel food cake pan, without greasing it.
3. Preheat the oven to 375° F.
4. Sift the cake flour and 3/4 cup plus 2 tablespoons sugar; set aside.
5. Combine the vanilla and almond extract in a small bowl; set aside.
6. Beat the egg whites, cream of tartar and salt until it forms peaks.
7. Slowly add the other 3/4 cup of sugar, then beat on high until stiff peaks form.
8. Beating on low, slowly add the flour mixture and extracts.
9. Make sure you fold in the sides and bottom of your mixing bowl.
10. Spoon into the angel food cake pan.
11. Move a knife through the batter to remove any air pockets that may form.
12. Bake for about 30-35 minutes (or until the top springs back when lightly touched with a finger).
13. Invert the pan onto a tin funnel to cool completely.
14. To remove the cake from the pan, firmly spank the sides of the pan (you could also use a knife, but this sometimes tears the sides of the cake).
15. Invert the cake onto a serving plate, then take the knife to the top and gently cut the cake away from the pan insert, and just give the cake a gently but firm tap or downward shake on to the plate.
16. You can add whipped cream, strawberries, peaches or any other fruit you like to this cake.

Nutritional information for one serving:
Calories: 124
Calories from fat: 1
Total fat: 0.1g
Cholesterol: 0mg
Total carbs: 27.4g
Fiber: 0.1g
Protein: 3.4g

Malakoff Cake - Lady Fingers

2009-02-07T06:52:00.000-08:00

You will need:

- 50 sponge (lady) fingers
- 150 ml cream
- 180 g butter
- 200 g sugar
- 4 egg yolks
- milk
- 180 g almonds, chopped
To garnish:
- chocolate, chopped
- 1/4 l cream
- almonds, chopped
- sponge (lady) fingers

Step 1:
Line a 15 cm/6 in deep round cake tin (pan) with greaseproof (waxed) paper. Soak the lady fingers into the milk, just for few seconds so that they absorb just a little milk. Line the sides and bottom of the tin with sponge fingers.

Step 2:
Put the butter, egg yolks and sugar in a bowl and beat until light and fluffy. Whip the cream until peaking. Add cream and almonds to the butter mixture.

Step 3:
Turn half the mixture into the prepared tin. Add sponge fingers on top, than again mixture and finish with sponge fingers.

Step 4:
Chill for several hours or overnight.

Step 5:
Pipe the remaining whipped cream round the edge and on the top of cake and decorate with a chopped almonds on the edge, lady fingers, chocolate and cream on top.

Chocolate Tart

2009-01-24T11:21:00.000-08:00

You will need:

- 200 g ready-made, short crust dough
- 500 g chopped dark chocolate
- 300 ml cream
- 200 ml milk
- 2 whole eggs
- 1 egg yolk
- 2 tbsp brandy
- a quarter tsp salt
- a little whipped cream for the garnish
- 500 g uncooked beans of any type to weigh down the dough

Step 1:
Before you begin making the tart, set the oven to 180 degrees Centigrade.

Step 2:
Take the ready-made dough and very carefully fit it onto the tart mould, being careful not to rip it. Make sure it is fitted along the whole bottom of the pan. To ensure this, lift up on the sides and gently press the dough against the pan.
Now press the dough onto the sides of the mould and tear away any excess. Use a fork and make pricks into the tart crust, covering the entire bottom just as our chef is demonstrating. This will keep the dough from rising.

TIP:
In order to keep the dough from rising, pop it in the freezer for 5 minutes or so once it is in the tart pan!

Step 3:
Place some aluminium paper on top of the dough and then fill the mould with the beans. This is done to stop the dough from rising during baking. Place it into the oven and bake for 20-25 minutes. This process is known as "blind baking."
Now take the tart shell out of the oven and remove the foil and the beans. Since the tart has no actual cooking time, the crust has to be brown on top before it is filled with the chocolate.
If it is not yet brown, return the empty shell to the oven for about 5 minutes.

Step 4:
Place a stainless steel mixing bowl over a pot of simmering water, making sure that the bottom of the bowl does not come into contact with the water. Now introduce the chocolate into the bowl and wait for it to melt.
You can give it a quick stir to help it along. When thoroughly melted, leave the bowl over the hot water and remove it from the heat.

Step 5:
Add the cream, the milk, the brandy, and the salt to a saucepan and warm them up over a medium heat. Take special care not to let it boil.

TIP:
In place of brandy, feel free to use any other liqueur like Grand Marnier, for example.

Step 6:
Next, whisk the eggs in a small bowl and combine them with the milk. Now strain the hot milk mixture into the melted chocolate, whisking gently to combine it thoroughly but taking special care not to add any excess air into the mixture.
The filling needs to be dense, not fluffy.

Step 7:
We are now ready to put the tart together. Carefully pour the chocolate filling into the shell. Your chocolate tart is now ready for the oven.

Step 8:
You can now put the tart into the preheated oven. Let it cook for five minutes and then turn off the heat. Now leave it inside the oven for about 40 minutes more.
When that time has passed, take it out and place it in the refrigerator to chill for at least 3 hours.

Step 9:
Once the tart is cooled, carefully remove it from the mould and serve it. It goes well with whipped cream or any type ice cream.

Yule Log

2009-01-22T13:42:00.000-08:00

You will need:

For the log cake:
- 6 large eggs, separated
- 140 g caster sugar
- 60 g cocoa powder
- 220 ml double cream
For the chocolate sauce:
- 230 g plain chocolate
- 2 large eggs, separated
- 2 tbsp water
- icing sugar for dusting
- a knob of butter for greasing

Step 1:
Set the oven to 180ºC (350ºF/ gas mark 4)

Step 2:
To begin making the chocolate sauce, break the chocolate roughly into pieces into the metal bowl then add the water.

Step 3:
Place a saucepan onto a high heat, half filled with water and bring it to a simmer. Put the bowl of chocolate on top of the pan and allow it to melt, stirring occasionally which will take about 5 minutes. Once melted remove from the heat and mix into a smooth paste.

Step 4:
Pour the two egg yolks into a separate large bowl and taking your whisk, beat them lightly. Spoon in the melted chocolate and stir well.

Step 5:
Tip the two egg whites into a large bowl and with your mixer on a high setting, whip into soft peaks.

Step 6:
Into the bowl of melted chocolate, spoon in the stiffened egg whites with your spatula and gently begin to fold in. This keeps the air in and creates a light, fluffy consistency.

Step 7:
Cover the bowl with cling film and seal tightly, then place in the fridge and chill for 1 hour.

Step 8:
Coat the paper on the baking tray with a layer of butter.

Step 9:
Add the six egg yolks into a large bowl and whisk briefly until they begin to slightly thicken. Add the caster sugar and whisk again for roughly 30 seconds. Finally add the cocoa powder and whisk well.

Step 10:
Take the egg whites from the six eggs and put them into a large bowl. With your mixer on a high setting, whip until they form soft peaks.

Step 11:
Add the stiffened egg whites to the chocolate mix and fold in with your spatula.

Step 12:
Pour the chocolate mix into the relined baking tray and smooth to the edges with your spatula.

Step 13:
Place the tray into the centre of the preheated oven and bake for 20-25 minutes or until it becomes spongy. Once baked allow to cool in the tray, for roughly 30-45 minutes.

Step 14:
Whilst the sponge is cooling, liberally dust the second relined baking tray with icing sugar. Then lay the cooled chocolate sponge onto the dusted tray, parchment paper side up and remove the paper.

Step 15:
Pour the cream into a bowl and with your electric mixer switched onto a high setting, whip the cream for roughly 3 minutes to form soft peaks.

Step 16:
Spread the chocolate mix evenly, all over the sponge, then spread over the whipped cream.

Step 17:
Carefully roll up the cake to make a log, rolling from the shortest side. Don't worry if it cracks, it just gives it a more rustic look.

Step 18:
Sprinkle some icing sugar over your Yule log and it's ready to serve!

Chocolate Fondants

2009-01-22T13:26:00.000-08:00

You will need:

- 200 g dark chocolate
- 200 g butter, cut into cubes
- 6 eggs
- 200 g sugar
- 100 g flour
- ½ tbsp ground coriander
For the cups:
- 50 g butter, at room temperature
- 4 tbsp cocoa powder

Step 1:
Set the oven to 200ºC (400ºF, gas mark 6)

Step 2:
Take one of the aluminium cups and using the brush, completely coat the inside with butter.
Add 1 tsp of the cocoa powder, turn the cup around gently to coat the buttered surface and tip out any excess powder.
Repeat this process, with all the remaining cups.

Step 3:
Put the butter and chocolate into a mixing bowl.
Place the bowl over a saucepan, about a third full of simmering water. Make sure the water doesn't touch the bottom of the bowl, so the steam melts the ingredients gradually.
Stir occasionally to combine the ingredients well.
When thoroughly melted, remove from the heat.

Step 4:
Pour the eggs into another mixing bowl and whip them vigorously. Add a little of the sugar and continue to whip.
Continue to add the sugar in stages and combine it into the eggs until all the sugar is blended in.

Step 5:
Pour the chocolate mixture into the egg mixture and whisk well. Add the flour and ground coriander and whisk again.
It's important to do all of this as quickly as possible. If not, the chocolate will start to cool down and solidify.

Step 6:
Place the chocolate-coated cups onto an oven tray and carefully pour the mixture into each one.

Step 7:
Place the tray into the centre of the preheated oven and bake for 6-8 minutes. After 6 minutes check the fondants. They should be cooked around the edges, but with the chocolate still soft in the centre. Then either remove, or cook for a couple of minutes more.

Step 8:
Take one of the fondants, ease it out onto a plate and dust it lightly with icing sugar. Break it open with a spoon, to release the liquid chocolate centre and drizzle over some cream. Wild fruits make an ideal accompaniment and it can also be served with a dollop of vanilla ice cream.

Coffee Cake

2009-01-22T13:12:00.000-08:00

You will need:

- 200 g butter
- 200 g caster sugar
- 4 medium eggs
- 200 g self-raising flour
- 1 tsp baking powder
- 2 tbsp instant coffee
- 100 g walnuts
- 100 ml water
- 200 g butter
- 300 g icing sugar
- 2 tbsp coffee

Step 1:
Heat your oven to 170C/fan 150C/gas mark 3. Line a deep 20cm loose-based or springform cake tin. Beat 200g butter and 200g caster sugar together with electric beaters and then beat in 4 eggs, 200g self-raising flour and 1 teaspoon of baking powder.

Step 2:
Dissolve 2 heaped tablespoons of instant coffee in 100ml water, then beat in 1 tablespoon of this into the cake mixture. Add up to another tablespoon little by little until the mixture drops easily off the spoon. Keep the rest of the coffee mixture for the icing. Also stir in 50g walnuts, snapping them in half as you drop them into the bowl.

Step 3:
Spoon the mixture into the tin, level the top and bake for 40 minutes or until a skewer comes out cleanly. When it's ready, turn the cake out of the tin and leave to cool.

Step 4:
To make the icing, beat 200g 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.

Step 5:
When it's cool, cut the cake into 3 slices horizontally and then sandwich the layers together with some of the icing; you need a reasonably thick layer. Cover the top of the cake with the rest of the icing and decorate with walnuts.

Double Layered Chocolate Cake

2009-01-22T12:59:00.000-08:00

You will need:

For the cake:
- 85 g dark chocolate, chopped
- 360 ml brewed coffee, hot
- 350 g flour
- 600 g sugar
- 120 g unsweetened cocoa powder
- 1 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 3 eggs
- 180 ml vegetable oil
- 360 ml buttermilk
- 1 tsp vanilla essence
For the icing:
- 170 g dark chocolate, chopped
- 170 g milk chocolate, chopped
- 450 g crème fraiche
- 2 tsp vanilla essence
- a pinch of salt

Step 1:
Set the oven to 150ºC (300ºF/ gas mark 2) in preparation for baking

Step 2:
Tip the chocolate into a bowl. Pour over the hot coffee and whisk continuously, until the chocolate has thoroughly melted.

Step 3:
Add the sugar into a separate bowl. Follow with the flour, cocoa, baking soda, baking powder and the salt. Mix it all together into a finely combined powder, by twisting it with your whisk and set it aside.

Step 4:
Put the eggs into the mixer. Whisk them on high speed until fluffy. Slowly pour in the oil, little by little. Make sure that it has fully incorporated before adding in the next batch. Add the buttermilk, vanilla and the melted chocolate and coffee liquid. Add it in slowly as it will splash back!

Step 5:
Slow down the mixer and carefully spoon in the dry mixture. Allow it to mix until it's just combined and remove the bowl from the mixer.

Step 6:
Pour the batter equally into the two cake tins and transfer them into the oven. Bake for roughly 60 minutes or until done, then remove.

Step 7:
Insert the wooden skewer into the middle of both chocolate cakes, to see if they have baked enough. If it comes out free of batter, they are done. Let both cakes cool down completely. In the meantime you can make the frosting.

Step 8:
Heat a saucepan, one third full of water and put a bowl over it. Spoon in the dark chocolate and the milk chocolate. Stir it until they have melted. Add the crème fraiche, the vanilla and the pinch of salt. Mix together with your spatula until thoroughly combined and remove the bowl from the pan.

Step 9:
Allow the chocolate spread to cool and begin to solidify before frosting. Occasionally whisk it to maintain the same consistency. When cool, take one of the cakes and using the spatula, pour over some of the frosting. Spread it generously but evenly all over the sponge. Place the second cake, upside down over the top of the first cake, removing the baking paper, as you go. Finally, spread the remaining frosting, liberally and evenly over the top and sides of the chocolate cake.

Step 10:
Your chocolate cake is now ready to serve.

Lemon Cake

2009-01-22T12:55:00.000-08:00

You will need:

- 220 g softened butter
- 220 g caster sugar
- 5 medium lemons , 3 zested and 2 juiced
- 4 medium eggs
- 200 g self-raising flour
- 1 tsp baking powder
- 50 g ground almonds
- icing sugar

Step 1:
Heat your oven to 180C/fan 160C/gas 4. Grease a 20cm round cake tin and line it with greaseproof paper.

Step 2:
Beat 225g softened, unsalted butter with 225g caster sugar until pale and creamy. Then add 4 eggs, one at a time, slowly mixing through. Sift in 225g self-raising flour, then finely grate the zest of 1 lemon and mix this in until everything's well combined. Spoon the mixture into the tin and level the top.

Step 3:
Bake in your pre-heated oven for 45-50 mins. You can tell when the cake's ready by inserting a thin skewer into the centre. If it comes out clean the cake is cooked. While the cake is cooling in its tin, juice one and a half lemons and mix the juice with 85g caster sugar.

Step 4:
Prick the warm cake all over with a skewer or fork, then pour over the sugared lemon juice - the liquid will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve.

Pavlova

2009-01-22T12:47:00.000-08:00

You will need:

- 3 medium egg whites
- 180 g caster sugar
- 1 tsp cornflour
- 1 tsp white wine vinegar
- 420 ml double or whipping cream
- 1 kg seasonal fruit

Step 1:
Before you begin, preheat your oven to 170ºC (325ºF/ gas 3)

Step 2:
The meringue is made with 3 eggs whites and 175g sugar. Whisk the egg whites until they're stiff then beat in half the sugar. Continue beating while you add the remaining sugar with 1 teaspoons cornflour and 1 teaspoons white wine vinegar. The meringue should be glossy and stiff.

Step 3:
Take a flat baking sheet and cover with baking parchment. Spread the meringue in a circle approximately 25cm in diameter with a slight dip in the middle. Sprinkle with a little caster sugar and bake in the oven for 30-40 minutes, until the baking paper peels away easily from the base of the meringue. It shouldn't be too coloured, just very slightly golden. When it's done, turn off the oven and open the oven door, letting the meringue cool completely before you remove it.

Step 4:
Remove the paper and put the meringue on a serving dish. Fill the central hollow with whipped cream and top with plenty of fruit.

Vanilla Cheesecake

2009-01-22T12:38:00.000-08:00

You will need:

- 250 g butter biscuits, crumbled
- 100 g butter, melted
- 1 kg quark cheese
- 4 eggs
- 1 orange zest
- 200 g sugar
- 400 g sour cream
- 60 g vanilla sugar
- candied citrus to garnish

Step 1:
Preheat the oven to 150ºC, gas mark 2

Step 2:
Pour the melted butter over the biscuit crumbs and mix them together well. Now take the baking tin and spoon in the biscuit and butter mix. Even it out while pressing it down into the tin to make the base for the cheesecake.

Step 3:
Add the sugar to the cheese followed by the orange zest, then using a hand whisk, blend the ingredients together. Now one by one, break the eggs into the bowl and gradually stir them in.

Step 4:
Pour the mixture over the biscuit base and give it a quick shake to even it out.

Step 5:
Place the tin in the centre of the oven and bake the cheesecake for 25 minutes.

Step 6:
After 25 minutes, lower the temperature to 130ºC, that's gas mark 1. Bake the cheesecake for a further 40 minutes until set.

Step 7:
Check that the cheesecake is set by gently shaking it and remove it from the oven. Then raise the temperature of the oven to 170ºC or gas mark 3.

Step 8:
Put the vanilla sugar into the same bowl as the sour cream and mix the ingredients together well. Then pour it over the top of the cheesecake and using the rubber spatula smooth it out. Finally, give the tin a gentle shake to make it even.

Step 9:
Put the cheesecake back into the oven and bake for a final 5 minutes.

Step 10:
Take the cheesecake out of the oven and leave it to cool down. Then put it in the fridge still in it's tin and let it chill overnight.

Step 11:
Take the cheesecake out of the fridge and run a knife around the edges to help release it from the tin. Then gently ease it out. Decorate the cheesecake with the candied citrus and finally slice it up and serve!

Chocolate Ganache Cake

2009-01-20T16:01:00.000-08:00

You will need:

- 1 box chocolate fudge cake mix
- Water, vegetable oil and eggs called for on cake mix box
- 1 container Rich & Creamy chocolate frosting
- 1/3 cup whipping cream
- 1/2 cup semisweet chocolate chips
- 40 g chocolate-covered toffee candy, very coarsely chopped

Step 1:
Heat oven to 180°C or 350°F. Make and cool cake as directed on box for two 8-inch or 9-inch round pans.

Step 2:
Place 1 cake layer, rounded side down, on serving plate. Spread with about 1/3 cup frosting. Top with second layer, rounded side up. Frost side and top of cake with remaining frosting.

Step 3:
In 1-quart saucepan, heat whipping cream over medium heat until hot (do not boil). Remove from heat. Stir in chocolate chips until melted and smooth. Let stand 5 minutes. Carefully pour chocolate mixture onto top center of cake. Spread to edge, allowing some to drizzle down side.

Step 4:
Garnish top of cake with toffee candy. Refrigerate about 1 hour or until chocolate is set. Store covered in refrigerator.

Chocolate Marble Cake

2009-01-20T15:54:00.000-08:00

You will need:

- 3/8 c. butter
- 1 c. sugar
- 3 egg whites, stiffly beaten
- 1 1/2 c. flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 3/8 c. milk
- 1/2 tsp. vanilla
- 2 sq. melted chocolate
- 1/8 c. boiling water
- 1/8 tsp. soda

Step 1:
Cream butter and sugar. Add flour alternately with milk. Add vanilla. Fold in egg whites quickly and thoroughly.

Step 2:
To melted chocolate, add sugar and boiling water.

Step 3:
Then add soda and stir until thickened.

Step 4:
Then divide part in half and add chocolate to one half.

Step 5:
Bake at 180°C or 350°F for 20 minutes.

Chocolate Cherry Cake

2009-01-20T14:43:00.000-08:00

You will need:

- 6 egg white
- 1 chocolate cake mix
- 600 g cherry pie mix
For Frosting:
- 2 egg white
- 1 1/2 cup sugar
- 1/4 tsp cream of tartar
- 1/3 cup tater
- 1 tsp vanilla essence

Step 1:
In a bowl mix egg whites, chocolate cake mix and cherry pie filling. Grease 9" X 13" pan and make a layer of flour on it. Pour the batter into the pan.

Step 2:
In a preheated oven bake the pan for 35 - 40 minutes or untill the toothpick comes out clean.

Step 3:
Take the cake out and cool it.

Step 4:
To make the frosting, mix all the frosting ingredients and pour in a double boiler and with a beater, beat for 1 minute. Then place this boiler on boiling water and again beat for 7 minutes. Remove from heat and beat for 2 minutes on high speed.

Step 5:
Frost the cool cake with this mixture.

Banana Chocolate Cake

2009-01-20T14:39:00.000-08:00

You will need:

- 1 egg
- 1 1/2 tsp baking powder
- 1 cup meshed banana
- 1 1/2 cup all purpose flour
- 3/4 cup semi sweet chocolate chips
- 1/2 cup unsalted butter which is melted
- 1/4 tsp salt
- 2/3 cup white sugar

Step 1:
In a large mixing bowl stir together all purpose flour, sugar, salt and baking powder.
Take another bowl and mix together melted butter milk egg and meshed bananas.

Step 2:
Now add the banana mixture into the flour mixture until thoroughly blended.
Be careful not to overmix. Add the chocolate chips.

Step 3:
Pre-heat the oven to 175ºC or 350°F

Step 4:
Grease and flour a 9x13 inch pan. Pour the batter into the pan and bake it for 35 minutes or until the toothpick inserted into it comes out clean.

Step 5:
When the cake gets baked take out the pan from the oven and let it cool for 10-15 minutes. This cake will have some melted chocolate but no crumbs.

Ice Cream Cake

2009-01-20T14:29:00.000-08:00

You will need:

- 1 medium tub good quality vanilla ice-cream
- 200 g Italian Sponge Finger Biscuits
- 600 ml boiling water
- 5 tsp coffee granules
- 85 g caster sugar
- 3 tbsp brandy
- 1 cups (250ml) double cream , lightly whipped
- cocoa , for dusting
- chocolate shavings

Step 1:
Start by lining a 1kg loaf tin with cling film. Mix 5 teaspoons of coffee granules with 600ml boiling water, leave for 5 mins then stir in 3 tablespoons of brandy and 85g sugar.

Step 2:
Take 200g Italian sponge finger biscuits and put 2 to one side. You're going to line the tin with the rest. Dip them quickly in the coffee mixture, and line the sides of the tin with the moistened biscuits. The biscuits along the sides will stand above the rim of the tin.

Step 3:
Spoon a layer of ice cream into the tin, dip the last biscuits into the coffee and place on top end to end. Spoon the remaining ice cream over, then fold the sticking up sponge fingers over to cover the top. Cover and freeze.

Step 4:
To serve, turn out onto a plate, strip off the cling film and dust generously with cocoa. Spoon the cream down the centre and decorate with chocolate.

Strawberry Cake

2009-01-20T14:01:00.000-08:00

You will need:

- 1 Pound Cake
- 450 g of fresh Strawberries
- 1 pint container of whipping cream, divided
- 1 tsp sugar
- 85 g white chocolate
- 55 g semi-sweet chocolate

Step 1:
Wash and gently pat dry your strawberries. Depending on the size of the strawberries that you purchase, pick out about 8 berries of the prettiest to decorate the plate with at the end.

Step 2:
Pick out 12 to 15 berries to slice and cut their green tops off. Cut a medium size strawberry into 4 slices each. Set aside for a few minutes.
Slice the Pound cake into 3 equal slices, the length of the cake.

TIP:
Cut the cake when it is partly frozen. It is easier to cut that way.

Step 3:
To whip the whipping cream, you will need a large bowl and a hand mixer.
Pour 1 ¼ cup of the chilled cream into the bowl and start whipping. When it starts to thicken, add the sugar and continue whipping to soft peaks.

Step 4:
Place the bottom cake layer on your serving plate. Cover the cake layer with half of the whipped cream then a layer of strawberries.

Step 5:
Place the second layer on and repeat the steps. Finish by placing the top layer on the cake. Place the cake into the refrigerator to keep cool. You can stop at this point if you need to. Cover the cake with tented aluminum foil and keep refrigerated for up to 4 hours.

Step 6:
On a cutting board, finely chop the white chocolate and place in a cup.
Pour ¼ cup of whipping cream over the chocolate in the cup and place in the microwave for 15 seconds intervals and stir in between each round. It will probably need about a 1 minute 15 seconds to get the Ganache hot. Stir until all of the chocolate and cream are combined and if necessary microwave it a bit more.
Let the White Ganache sit on the counter to cool while you prepare the Semi Sweet Chocolate Ganache.

Step 7:
Chop your dark chocolate and prepare it the same way you did the White Chocolate. Use 55 g of the semi-sweet and 30 g of whipping cream. Heat and stir in 15 second intervals until the Ganache is very warm. Stir the chocolate thoroughly and add more cream if you need to. You want the Ganache to pour like Maple Syrup.

Step 8:
When the White Chocolate is no warmer than body temperature, remove the cake from the refrigerator and slowly pour the White Chocolate over the cake. Allow it to gently run off over the edge and make puddles of chocolate on the serving plate. When the coating of White Ganache has hardened, gently pour the Semi Sweet Ganache over the top and allow it to flow over the edge to make little dark puddles of chocolate on top of the White Chocolate Ganache. If you want to, you can take a clean dry spoon and make little swirls on the top of the cake.

Step 9:
Place a few strawberries on the plate, mint leaves, or edible flowers for your presentation.
Enjoy!

Apple Cake

2009-01-20T13:20:00.000-08:00

You will need:

- 5 to 6 Granny Smith apples, peeled
- 270 g sugar
- 2 eggs
- 100 ml cream
- half a vanilla pod
- 120 g butter
- 25 g baking powder
- 80 g flour
- ½ tsp cinnamon
To garnish:
- icing sugar in a sifter
- whipped cream
- pinch of cinnamon

Step 1:
Set the oven to 200ºC (400ºF/gas mark 6)

Step 2:
Cut the apples along their length into pieces, avoiding any of the core. Cut the pieces into thin slices. Repeat until all of the apples are neatly sliced.

Step 3:
Carefully slit the vanilla pod, making sure not to cut it all the way through. Open it and scrape away the pulp from the sides. Put both the pod and the pulp into the saucepan.

Step 4:
Put the butter, cream and vanilla in the pan over a medium heat and let them blend together. Give it a stir every now and then to release the vanilla essence.

Step 5:
Next, put the sugar into the bowl and add the eggs. Whisk until it becomes a white, fluffy mixture.

Step 6:
Into the flour, add the baking powder and cinnamon. Mix them together well and set aside.

Step 7:
Add the apples and using a strainer pour in the cream mixture, discarding the vanilla pod. Add the flour mix and combine all the ingredients together gently, taking extra care not to break the apples.

Step 8:
Transfer the mixture to the baking dish, place it in the lower part of the oven and bake for about 50 minutes. While cooking, don't be alarmed when the top of the cake becomes a little bit over-brown.
It won't be important since the cake will be served inverted and we need the underside to be brown.

TIP:
Have a pan or a little aluminium foil in the oven underneath the apple cake to catch any overflow. The cake will rise and some batter is sure to make a mess of your oven if you don't!

Step 9:
Remove the cake from the oven and using a knife, carefully separate the sides of the pie from the sides of the baking dish. This will help the cake to shrink in a uniform manner from the pan while cooling. Allow the cake to cool for one hour or more if possible.
Next, loosen the foil from the sides of the pan. Now turn the cake over and very carefully separate the foil from the cake. Use a knife to make the job a little easier.

Step 10:
Just before serving, cut the pie into slices and sprinkle with icing sugar. Place the slices on a serving plate with whipped cream. Garnish with mint leaves and your apple cake is ready to serve.

Coconut Cake

2009-01-20T13:15:00.000-08:00

You will need:

- 150 g sugar
- 100 g brown sugar
- 280 g plain flour
- 1 tbsp baking powder
- A pinch salt
- 3 eggs
- 1 tsp vanilla essence
- 250 ml coconut milk
- 350 ml shaved coconut - dessicated coconut
- 240 g soft butter

Step 1:
Pre-heat the oven to 170ºC

Step 2:
Introduce the white sugar, the brown sugar, vanilla essence and the butter into the mixer bowl. Lower the whisk attachment down into the bowl and blend on high for a few minutes to whip the butter.

Step 3:
When the batter is thoroughly whipped , slow down the speed and start adding in the eggs. Add the first egg and allow to mix in. Then add the second egg. Allow to blend in and add the final egg and mix in thoroughly.

Step 4:
Continue by adding the baking powder, salt, then add half of the flour, little by little, add in some of the coconut milk little by little, allowing each amount to mix in before adding the next batch. Then add a little more flour, a little more coconut milk, add the remaining flour and when thoroughly combined shake in the coconut and give it a quick blend. Switch off the machine, twist off the whip attachment, shaking off any batter and remove the bowl. Finally, give it a quick mix by hand using your rubber spatula.

Step 5:
Spoon the batter into the buttered spring form baking tin and using your spatula spread it evenly. It is now ready to bake!

Step 6:
Place the baking tin in the centre of the oven preheated to 170 degrees centigrade and bake for roughly 45 minutes. Check to see if it's done by piercing it in the centre with a skewer. If it comes out dry it is done!

Fruit Cake

2009-01-20T13:10:00.000-08:00

You will need:

- 220 g plain flour
- ¼ tsp salt
- ½ tsp mixed spice
- ½ tsp ground cinnamon
- 200 g butter
- 2 tbsp black treacle
- 1 tbsp marmalade
- ¼ tsp vanilla essence
- 4 medium eggs, lightly beaten
- 800 g mixed dried fruit
- 100 g chopped mixed peel
- 150 g glace cherries, halved
- 100 g blanched almonds, chopped
- 250 ml orange liqueur , or orange juice
- 200 g brown sugar

Step 1:
Soak 800g mixed dried fruit, 100g chopped mixed peel and 150g glace cherries in 250ml orange liqueur overnight.

Step 2:
The next day, heat your oven to 150C/300F/Gas2. Grease a 20cm/8inch round or an 18cm/7inch square cake tin and line the bottom and sides with baking parchment.

Step 3:
Sieve 225g plain flour, 1/4 teaspoon salt, 1/2 teaspoon mixed spice and 1/2 teaspoon cinnamon into a bowl.

Step 4:
Cream 200g butter and 200g dark brown sugar in a large mixing bowl and then mix in 2 tablespoons of black treacle, 1 tablespoon marmalade and 1/4 teaspoon vanilla essence until light and fluffy.

Step 5:
Beat 4 eggs, and fold them a little at a time into the mixture adding a tablespoon of the flour mixture with the last of the eggs.

Step 6:
Fold in the remaining flour mixture until well mixed. Then mix in the soaked fruit mixture with 100g chopped almonds.

Step 7:
Turn the mixture into the prepared tin and make a slight hollow in the centre. Bake in the oven for 3 hours and then test with a skewer. If it's not ready bake for up to another hour testing every 20 minutes until the skewer comes out clean.

Step 8:
Remove from the oven and leave to cool in the tin for 15 minutes. Turn out on to a wire rack and leave to cool.

Step 9:
Once cool, make a few holes in the cake with a skewer and pour over 3-4 tbsp of Orange Liqueur. Let it soak into the cake. Store the cake wrapped in foil and in an airtight tin or plastic container, holes side up.

Step 10:
For a rich and moist cake, spoon over a few tablespoons of brandy, Orange Liqueur, or for an alcohol free version use cold tea, every week until you are ready to ice and decorate your cake.

Plasma Cake

2009-01-19T18:01:00.000-08:00

You will need:

- 250 g biscuit (Petit-Beurre)
- 200 ml milk
For the chocolate filling:
- 250 g butter
- 7 egg yolks
- 7 egg white
- 200 g sugar
- 150 g plasma ground biscuits
- 200 g melted chocolate
- 1 whipped cream

Step 1:
Soak the biscuit into the milk, just for few seconds so that they absorb just a little milk. Then place them into the tin.

Step 2:
Pour the egg yolks into a bowl. Add butter and sugar and combine.
In another bowl mix egg whites, plasma ground biscuits and melted chocolate.
Combine these two fillings together.

TIP:
The chocolate can also be melted in the microwave.

Step 3:
Pour the cream into a bowl. Whisk it well.

Step 4:
Pour the chocolate filling over the biscuits.
Finish by adding a whipped cream on the cake.
Leave in a fridge for few hours.

Orange Cake

2009-01-19T17:04:00.000-08:00

You will need:

- 150 g brown sugar
- 6 egg yolks
- 1 tbsp vanilla essence
- 260 ml orange juice
- zest of 1 orange
- 160 ml vegetable oil
- 350 g self raising flour
- 6 egg whites
- 150 g sugar
- 150 ml orange juice
- 60 g brown sugar

Step 1:
Pre-heat the oven to 180ºC or gas mark 4

Step 2:
Next, introduce the egg yolks into a large bowl. Then add the brown sugar, orange juice, vanilla essence, the orange zest, vegetable oil and then whisk it all together to fully combine.
Sieve the flour over the mixture.

Step 3:
Pour the egg whites into the mixer bowl. Lower the whisk attachment and whisk on high speed for roughly 2 minutes. As soon as the egg whites become fluffy, slowly start to add in the sugar, little by little, with the mixer still whisking. You will see the egg whites begin to stiffen and become shiny, so turn down the speed and switch the blender off.

Step 4:
Add one third of the stiffened egg whites into the bowl of orange batter and using your whisk mix it in well to fully incorporate, then taking your spatula, add in the remaining egg white mixture. And fold in, which simply means to mix in gently. Continue to fold until everything is thoroughly combined.

Step 5:
Now pour the orange batter into the lined spring form tin, scraping off any of the mixture from the sides of the bowl with your spatula. Then give it a quick shake to remove any air bubbles and your cake is now ready to bake!

Step 6:
Place the baking tin into the centre of the preheated oven and bake for roughly 40-45 minutes. Check to see if it's fully cooked by placing a skewer into the centre of the cake. If it is dry it is ready to be removed from the oven.

Step 7:
Make the sauce.
Place a pan over a medium heat and add the orange juice. Then the brown sugar. Give it a quick stir and allow to melt. As it comes to the boil, stir again and remove from the heat.

TIP:
If you prefer a drier, less denser cake don't make the sauce.

Step 8:
Pour the sauce over the cake still in its baking tin. The cake immediately absorbs the sauce giving it an extra flavour and making it very moist. Allow to cool before serving.
Enjoy!

Sacher Cake

2009-01-19T16:43:00.000-08:00

You will need:

- 140 g butter
- 140 g icing sugar
- 140 g chocolate
- 140 g all-purpose flour
- 6 eggs
- 1 tsp rum
- 1 tsp water
- 3 to 4 tsp apricot jam
- 140 g chocolate
- 115 g granulated sugar
- 1/4 cup of water
- 1/4 tsp melted butter

Step 1:
Prepare round cake tin size 8 inches (20 cm).
Sift all-purpose flour twice.
Separate egg yolks and whites.
Cream butter with 115 g of icing sugar.
Melt chocolate with 1 tsp of water (chocolate must be soft but not hot).
Add egg yolks and melted chocolate gradually to butter and sugar mixture.
Add 1 tsp rum to mixture and stir lightly.

Step 2:
Preheat oven to 180°C (350°F/ gas mark 4)

Step 3:
Whisk egg whites until stiff with 1 ounce icing sugar.
Put beaten egg whites into remaining mixture alternately with the all-purpose flour.
Bake in buttered and floured round cake tin for about 50 to 55 minutes.

Step 4:
When baked, cool 2 minutes, than remove to cooling rack.
Spread 3 to 4 tsp of warmed apricot jam over cold cake and put chocolate icing on the cake.

Step 5:
In a saucepan dissolve 115 g granulated sugar in a 1/4 cup of water and than bring to boil.
Brush the sides of the saucepan with a brush dipped in cold water to prevent crystals forming.
Cook to ” small thread ” stage, than remove from fire and leave to cool.

Step 6:
Melt 140 g chocolate until soft but not hot.
Add lukewarm sugar into melted chocolate, than add a 1/4 tsp melted butter into chocolate icing and stir well.
Put chocolate icing on the cake.

NOTE:
Thickness of the chocolate icing must be equal that of the apricot jam.

Step 7:
Serve next day with whipped cream if desired.

Sponge Cake

2009-01-19T16:31:00.000-08:00

You will need:

- 8 eggs, separated to whites and yolks
- 190 g sugar
- 95 g flour
- 55 g corn starch
- 45 g butter, melted
- 1 tsp vanilla extract

Step 1:
Pre heat your oven to 180°C (350°F/ gas mark 4)

Step 2:
Place the egg yolks into the mixer and mix them on a high speed until creamy. After a minute, add about 2 tbsp of sugar. Continue to mix for a few minutes more until the mixture becomes thicker.
You can now add the vanilla extract. Keep mixing until the mixture becomes double that of its original volume. Now turn off the machine and transfer the egg yolks to a separate bowl.
Wash your mixing bowl and the attachment well in preparation for whipping the egg whites.

TIP:
Make sure that the mixer attachment and bowl are washed extremely clean at this point. If not, any fat that remains on these utensils will affect the whipping of the egg whites. Make sure your things are spotless!

Step 3:
Place whites into the clean mixer bowl. Beat them on high and let them whip until they become white and frothy. Now slowly add the sugar a bit at a time. The whipped egg whites mixture is ready when it clings to the beater attachment but does not drip. Once the mixture is nice and stiff, turn off the mixer.

Step 4:
Now you can introduce the egg yolks to the egg whites mixture. Add the whipped egg yolks into the egg whites and fold them in with the rubber spatula. Make sure not to over-mix.

Step 5:
Next, we need to introduce the flour and corn starch to the eggs. Start by combining the flour and the corn starch in the sieve and using your hands, slowly sift it into the mixture. Sifting the flour will increase the amount of air in the cake, helping to make it even lighter.
Fold it all together remembering again not to over-mix and then add the melted butter to the batter, combining it in briefly.

Step 6:
Using your rubber spatula, you can now transfer the batter into the lined spring-form pan. Spread the batter evenly with the rubber spatula and give the pan a few good shakes to remove any air pockets that might remain.
Now put the cake into the oven and allow it to bake.

Step 7:
After around 30 minutes, test the cake to see it is ready. Insert a wooden skewer into the centre of the cake. The cake is ready when the skewer comes out free of batter. Now set it aside to cool before removing it from the pan.
Once the cake is totally cooled, take a sharp knife and run it around the outside of the cake. Now remove the spring-form pan and there you have it, your sponge cake.

Step 8:
Although sponge cake can be eaten as it is, it can be used as the base for many different layered cakes.