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A selection of easy cake recipe (27.09.18)

Sep 27, 2018

COURTESY KHATIJA EBRAHIM

SPONGE CAKE:
Beat until light & fluffy:
– 1 cup sugar
– 4 eggs
Then add:
1 tsp vanilla essence
Sift – 1 cup flour
1 Tbspn maizena
Make very hot
1/2 cup cup milk
60g butter

As soon as egg mixture is ready add vanilla. Then add flour mixture. Fold in very quickly. Then add hot milk mixture. Give a quick mix.
Pour into 2 baking pans.
Bake in moderate oven.

Used the above sponge cake recipe

For caramel sauce
1/2 cup boiling milk
1 tin caramel treat

Combine together till smooth
Dip cooled cakes and cover in coconut

 

BOUNTY CAKES
125g butter
½ cup castor sugar
3 egg yolks
1 tsp vanilla essence
1 cup flour
1 n half tsp baking powder
2 Tblsp cocoa
3/4 cup milk
Filling
3 egg whites
Half cup icing sugar
1 n quarter cup coconut
Cream butter and sugar. Add egg yolks and vanilla. Add sifted dry ing and milk. For the filling beat egg whites until stiff. Fold in coconut and icing sugar. Pour half batter into greased pan. Add filling and top with remaining batter. Bake at 180 until done. Decorate as desired.

 

CARROT AND PECAN NUT CAKE

1 1/2 cup castor sugar
2 cups oil
4 eggs
1 tsp vanilla essence
3 cups flour
4 cups grated carrot
2 Tblsp lemon juice
3/4 cup pecan nuts- chopped
4 tsp cinnamon powder
3/4 tsp bicarbonate of soda
5 tsp baking powder
Pinch of salt

Grate carrots and sprinkle lemon juice over and set aside. Chop pecan nuts and set aside. Beat oil, castor sugar, eggs and vanilla essence till fluffy. Add the rest of the ingredients and mix well. Pour into well greased pan or paper cups for cup cakes. Bake in a preheated oven @180°C for 15-20 mins for cupcakes and 30-40 mins for larger cake. When done prick all over with a fork. Pour sauce while cake is hot.

SAUCE:
8 Tblsp sugar
9 Tblsp milk
4 Tblsp butter
Boil on stove and then pour over cake.

CREAM CHEESE FROSTING:

250mls fresh cream
1 tub cream cheese
1 cups icing sugar
Vanilla essence
Beat fresh cream stiff then mix in icing and vanilla.
Beat cream cheese just to make smooth and add in icing sugar and vanilla essence.
Fold fresh cream into the cream cheese.
Decorate cake as desired.
(Extra frosting can always be kept in the freezer until needed.)

 

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