Cake recipes Archives

Cake recipes

Molten chocolate and burnt caramel tart

30 minutes

Cake recipes

Saffron and Scarlett’s Rice Krispie cake

5 minutes

Cake recipes

Sweet potato-and-coconut cake with date “butter”

1 hour 40 minutes

Cake recipes

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.

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Molten chocolate and burnt caramel tart

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Sweet potato-and-coconut cake with date “butter”

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Lactose-free chiffon cake

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Strawberry-and-rose hot-milk sponge

Strawberry-and-rose hot-milk sponge

Ingredients

Method