Best dessert and baking recipes from TASTE Magazine

Nut recipes

Chocolate-toasted-coconut-almond-marshmallows

2 minutes

Pancake recipes

Lacy pancakes with toffee-fudge sauce and strawberries

25 minutes

Berry recipes

Caramelised chocolate crepes with cherry syrup

30 minutes

Cooking with

Lactose-free chiffon cake

45 minutes

Strawberry-and-rose hot-milk sponge

Serves 8 - 10

Difficulty Easy

Prep Time 25 minutes

Cooking Time 30 minutes

Ingredients

150 g butter
1½ cups milk
420 g flour
1 T baking powder
6 free-range eggs
390 g caster sugar
1 T rose-water
strawberry jam, for filling
whipped cream, for filling

For the butter icing:

240 g softened butter
560 g icing sugar
2 T rose-water

Method

Preheat the oven to 170°C. Place the butter and milk in a saucepan and gently heat until the butter has melted. Do not allow to boil.

Sift together the flour and baking powder, then whisk the eggs and caster sugar until fluffy. Fold the flour mixture into the eggs, then fold in the milk-and-butter mixture. Add the rosewater.

Pour the mixture into 3 lined 22 cm cake tins and bake for 30 minutes. Remove from the oven and allow to cool. Sandwich the cakes together with strawberry jam and whipped cream. Ice with the butter icing.

To make the butter icing, beat all the ingredients together until smooth. Add a little milk to loosen if necessary.

Browse more cake recipes here.

Spinach lasagne

Pot bread

Italian fondue

No-bake cheesecake

Pear-and-pecan crumble

Chocolate-toasted-coconut-almond-marshmallows

Lacy pancakes with toffee-fudge sauce and strawberries

Caramelised chocolate crepes with cherry syrup

Gin ‘n’ tonic cupcakes

Salted caramel

Melkkos

Lactose-free chiffon cake

Ombre buttercream iced amasi cake with a brandy snap crown

Rose-and-ginger poached pears with mascarpone and crushed biscotti

Strawberry-and-rose hot-milk sponge

Strawberry-and-rose hot-milk sponge

Ingredients

Method