Cake recipes Archives

Cake recipes

Mom’s amasi cake

45 minutes

Afternoon tea

Dried fig-and-apple fruit cake

1 1⁄2 hours

Cake recipes

Ma’s steamed mielie cake

1 ½ hours

Cake recipes

Aunty Bev’s mud cake

20 minutes

Afternoon tea

Cheat’s lamingtons and snowballs

Cake recipes

Four-ingredient condensed milk cake

30–35 minutes

Afternoon tea

Nestlé caramel tres leches cake

45 minutes

Cake recipes

Citrus-and-poppy seed almond cake

35 minutes

Cake recipes

One-bowl chocolate-and-raisin cake

40 minutes

Berry recipes

Speculaas cake

1 hour

Afternoon tea

Ice-cream Swiss roll

15 minutes

Ice-cream Swiss roll

Serves 6 to 8

Difficulty Easy

Prep Time 25 minutes

Cooking Time 15 minutes

Ingredients

6 free-range eggs, separated
350 g caster sugar
4½ T milk
210 g self-raising flour
salt, a pinch
1 litre vanilla ice cream, softened

Method

1. Preheat the oven to 180°C. Beat the egg yolks and sugar until light and creamy, the add the milk.

2. Sift the flour and salt together.

3. Beat the egg whites until stiff, then fold into the egg yolk mixture. Fold in the flour.

4. Spread the mixture onto a well-greased, lined 23 cm baking tray and bake for 15 minutes.

5. Sprinkle a clean tea towel with caster sugar and turn out the cake onto it. Remove the paper. Roll it up, keeping covered until cooled.

6. Gently unroll, then spread the ice cream inside and roll back up again.

Find more cake recipes here.

Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food Assistant: Jacqueline Burgess and Emma Barbieri

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Mom’s amasi cake

Dried fig-and-apple fruit cake

Ma’s steamed mielie cake

Aunty Bev’s mud cake

Cheat’s lamingtons and snowballs

Four-ingredient condensed milk cake

Nestlé caramel tres leches cake

Citrus-and-poppy seed almond cake

One-bowl chocolate-and-raisin cake

Speculaas cake

Ice-cream Swiss roll

Ice-cream Swiss roll

Ingredients

Method