Batter
115g butter, melted
1 egg
1/4 cup brown sugar
1/4 cup white sugar
1 teaspoon vanilla extract
1/3 cup oats
2/3 cup brown flour
1/4 teaspoon cream of tartar
Sprinkling
1/8 cup white sugar
2 teaspoons cinnamon
Preheat oven to 180C. Grease a 8-by-8-inch baking tray.
Melt butter.
Cool slightly; add egg, sugar, vanilla, and beat until smooth.
Add flour, oats and cream of tartar until just combined; pour into tray.
Combine the sprinkling sugar and cinnamon; sprinkle over the batter.
Bake for 25 minutes, or until done. Cool in tray for at least 15 min before slicing.
Showing posts with label cake. Show all posts
Showing posts with label cake. Show all posts
Saturday, March 5, 2016
Wednesday, September 21, 2011
White cake with cream cheese icing
2 3/4 cups flour
1 2/3 cups sugar; superfine sugar is best
1 Tablespoon baking powder
3/4 teaspoon salt
3/4 cup (12 tablespoons) unsalted butter, softened
4 large eggs whites plus 1 whole large egg
1 cup full-fat vanilla yogurt or 1 cup whole milk
2 teaspoons vanilla extract
1 teaspoon almond extract
Preheat the oven to 350°F. Prepare two 8" x 2" or 9" x 2" round pans; a 9" x 13" pan; or 2 standard cupcake pans (20 to 24 cupcakes) by greasing and flouring; or lining with parchment, then greasing the parchment. Note: Make sure your 8" round pans are at least 2" deep; if they're not, use one of the other pan options.
Mix all of the dry ingredients on slow speed to blend. Add the soft butter and mix until evenly crumbly, like fine damp sand. It may form a paste, depending on the temperature of the butter, how much it's mixed, and granulation of the sugar used.
Add the egg whites one at a time, then the whole egg, beating well after each addition to begin building the structure of the cake. Scrape down the sides and bottom of the bowl after each addition.
In a small bowl, whisk the yogurt (or milk) with the vanilla and almond extracts. Add this mixture, 1/3 at a time, to the batter. Beat 1 to 2 minutes after each addition, until fluffy. Be sure to scrape down the sides and bottom of the bowl.
Pour the batter into the prepared pans. Bake for 25 to 35 minutes for 8" or 9" rounds; 36 to 42 minutes for a 9" x 13" x 2" sheet cake; or 18 to 20 minutes for cupcakes. A toothpick or cake tester inserted into the center will come out clean when done. Remove from the oven, remove from the pan, if desired (not advisable for a 9" x 13" sheet cake), cool on a rack, and frost.
Yield: Two 8" or 9" round layers; one 9"x 13" x 2" sheet cake, or 20 to 24 cupcakes.
Source
Cream-Cheese Frosting
1 8-ounce package cream cheese, softened
1/2 cup (or more, if you like) powdered sugar
1/2 teaspoon vanilla
1 cup heavy cream
In a mixing bowl fitted with a whisk attachment, combine the cream cheese, sugar, and vanilla. Beat it at medium speed until smooth. Pour the heavy cream in a slow, steady stream while the mixture is whipping until the mixture has fluffed up and can hold a stiff peak, scraping the bottom of the bowl with a spatula occasionally to remove any lumps.
Makes enough to frost a two-layer cake. Can use with fresh strawberries etc.
Source
1 2/3 cups sugar; superfine sugar is best
1 Tablespoon baking powder
3/4 teaspoon salt
3/4 cup (12 tablespoons) unsalted butter, softened
4 large eggs whites plus 1 whole large egg
1 cup full-fat vanilla yogurt or 1 cup whole milk
2 teaspoons vanilla extract
1 teaspoon almond extract
Preheat the oven to 350°F. Prepare two 8" x 2" or 9" x 2" round pans; a 9" x 13" pan; or 2 standard cupcake pans (20 to 24 cupcakes) by greasing and flouring; or lining with parchment, then greasing the parchment. Note: Make sure your 8" round pans are at least 2" deep; if they're not, use one of the other pan options.
Mix all of the dry ingredients on slow speed to blend. Add the soft butter and mix until evenly crumbly, like fine damp sand. It may form a paste, depending on the temperature of the butter, how much it's mixed, and granulation of the sugar used.
Add the egg whites one at a time, then the whole egg, beating well after each addition to begin building the structure of the cake. Scrape down the sides and bottom of the bowl after each addition.
In a small bowl, whisk the yogurt (or milk) with the vanilla and almond extracts. Add this mixture, 1/3 at a time, to the batter. Beat 1 to 2 minutes after each addition, until fluffy. Be sure to scrape down the sides and bottom of the bowl.
Pour the batter into the prepared pans. Bake for 25 to 35 minutes for 8" or 9" rounds; 36 to 42 minutes for a 9" x 13" x 2" sheet cake; or 18 to 20 minutes for cupcakes. A toothpick or cake tester inserted into the center will come out clean when done. Remove from the oven, remove from the pan, if desired (not advisable for a 9" x 13" sheet cake), cool on a rack, and frost.
Yield: Two 8" or 9" round layers; one 9"x 13" x 2" sheet cake, or 20 to 24 cupcakes.
Source
Cream-Cheese Frosting
1 8-ounce package cream cheese, softened
1/2 cup (or more, if you like) powdered sugar
1/2 teaspoon vanilla
1 cup heavy cream
In a mixing bowl fitted with a whisk attachment, combine the cream cheese, sugar, and vanilla. Beat it at medium speed until smooth. Pour the heavy cream in a slow, steady stream while the mixture is whipping until the mixture has fluffed up and can hold a stiff peak, scraping the bottom of the bowl with a spatula occasionally to remove any lumps.
Makes enough to frost a two-layer cake. Can use with fresh strawberries etc.
Source
Gugelhupf (German chocolate cake)
2 cups yoghurt
4 cups sugar
1 ½ cups oil
4 eggs
6 cups flour
Baking powder
1 packet vanilla sugar (or about 1 tsp vanilla essence)
½ cup chocolate, grated (or melted)
1 tsp cocoa
Icing sugar, to serve
(1 cup = 125ml)
Mix yoghut, sugar, oil, eggs and vanilla until creamy. Mix in dry ingredients, pour into cake tin (traditionally a ring), bake at 180°C for around 30- 45 minutes.
What do the food critics say? The kids ate it, and they don't always eat chocolate cake.
What does the cook say? I have eaten but not made this - it looks easy though.
Source
4 cups sugar
1 ½ cups oil
4 eggs
6 cups flour
Baking powder
1 packet vanilla sugar (or about 1 tsp vanilla essence)
½ cup chocolate, grated (or melted)
1 tsp cocoa
Icing sugar, to serve
(1 cup = 125ml)
Mix yoghut, sugar, oil, eggs and vanilla until creamy. Mix in dry ingredients, pour into cake tin (traditionally a ring), bake at 180°C for around 30- 45 minutes.
What do the food critics say? The kids ate it, and they don't always eat chocolate cake.
What does the cook say? I have eaten but not made this - it looks easy though.
Source
Tuesday, September 20, 2011
Chestnut cake
150g butter
150g sugar
3 egg yolks
1 tsp cinnamon
2 tsp lemon juice
225g chestnut puree
100g frozen chestnuts, thawed and diced
250 g flour
1 tsp baking powder
3 egg whites, beaten
Icing:
1 egg white
150g icing sugar
1/2 tsp lemon juice
Cream butter and sugar, add egg yolks, cinnamon, lemon juice, chestnut puree and chestnuts, mix. Gently mix in flour and baking powder alternately with beaten eggwhites, using a spatula. Pour into greased 20cm cake tin, cook at 180C for around 60min. Turn out and cool.
For the icing: beat the egg white, add icing sugar and lemon juice. Pour over cake, let set.
Source: Coop magazine, 2 february 2010
150g sugar
3 egg yolks
1 tsp cinnamon
2 tsp lemon juice
225g chestnut puree
100g frozen chestnuts, thawed and diced
250 g flour
1 tsp baking powder
3 egg whites, beaten
Icing:
1 egg white
150g icing sugar
1/2 tsp lemon juice
Cream butter and sugar, add egg yolks, cinnamon, lemon juice, chestnut puree and chestnuts, mix. Gently mix in flour and baking powder alternately with beaten eggwhites, using a spatula. Pour into greased 20cm cake tin, cook at 180C for around 60min. Turn out and cool.
For the icing: beat the egg white, add icing sugar and lemon juice. Pour over cake, let set.
Source: Coop magazine, 2 february 2010
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