To celebrate yet another year of tour de france, this cake’s decoration was based on the palaton. Despite the decoration, this moist lemon cake sandwich a thin layer of salted caramel cream gives this cake an additional taste of dimension.
100g butter (room temperature)
1 lemon ( juice and zest)
3 medium eggs
1. preheat oven at 170C
2. Beat butter and sugar until light and fluffy.
3. add eggs one by one.
4. combine the flour baking powder and milk, fold well.
5. Bake for 35 minutes.
6. When it is cold, decorate with butter cream.
These simple rich chocolate based cake with vanilla butter cream and a touch of salted caramel sauce are just easy to bake and yummy to eat 🙂
30g coaca powder
2 medium eggs
3/4tsp baking powder
1/4 bicarbonate of soda
1tsp vanilla extract
200g icing sugar
125g caster sugar
80ml double cream
1/2 tsp salt
1. Mix butter, sugar and eggs together.
2. Add in flour and chocolate powder. Finally add milk and mix well.
3. Spoon into the cupcake cases and bake in 170C preheated oven for 16-18 minutes.
1. Dissolve the sugar and 60ml water in a small pan.
2. Wait for few minutes but DO NOT STIR, as soon as it changes to a caramel colour and starts to thicken, remove immediately from the hear. Stand well back and add the cream.
1. Cream the butter and icing sugar for at least 5 minutes with an electric mixer and add the milk until combine.
100g butter (room temperature)
1 tsp baking powder
1/2tsp bicarbonate of soda
3 tbsp cocoa powder (good quality)
3 medium eggs
1/2 lime juice
1. cream sugar and butter, add in eggs one by one.
2. Take 1/2 milk and mix with cocoa powder until become paste, add to mixture in 1.
3. Add flour (sifted), mix the rest of the ingredient.
4. bake in 180c oven for 40 mins.
300g icing sugar
50g butter ( at room temp)
175g cream cheese
mix all together.
I have never tried yoghurt chiffon cake before, this is rather healthy and interesting, of course also yummy! This recipe is nice and easy.
4 egg yolks
40g vegetable oil
1/4 cream of tart
100g strawberry yogurt
80g self raising flour
4 egg whites
1. Pour egg yolks and sugar in a bowl. Whisk till sugar dissolves.
2. Add in the rest of ingredients (A) and stir to combine.
3. Fold in sifted flour. Mix till smooth.
4. In another bowl, whisk the egg whites till frothy. Add sugar gradually and beat until stiff. Fold in 1/3 of the whites into the yolk mixture till well incorporate. Pour in the remaining egg whites and fold gently till well combine.
5. Pour into 20 cm chiffon mould. Bake at 160C for 40 minutes.
6. Immediately invert it after removal from oven. Leave to cool. When cake is cold, remove from mould.
This is the ‘trendy’ cake at the moment, so I decided to give it a go. Coping recipe from http://www.redonline.co.uk/food/recipes/hummingbird-bakery-s-red-velvet-cupcakes
It came out really well, moist yet fluffy. The best cupcake I have made to date.
60g unsalted butter at room temperature
150g caster sugar
20g cocoa powder
40ml red food colouring
½ tsp vanilla extract
150g plain flour
½ tsp bicarbonate of soda
1½ tsp white vinegar
1 x 12-hole cupcake tray, lined with paper cases
For the frosting:
300g icing sugar, sifted
50g unsalted butter, at room temperature
125g cream cheese, cold
1. Preheat the oven to 170°C.
2. Mix the butter and the sugar beat on medium speed until light and fluffy and well mixed. Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated.
3. In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a very thick, dark paste. Add to the butter mixture and mix thoroughly until evenly combined and coloured. Turn the mixer down to slow speed and slowly pour in half the buttermilk.
4. Beat until well mixed, then add half the flour and beat until everything is well incorporated. Repeat this process until all the buttermilk and flour have been added. Scrape down the side of the bowl again. Turn the mixer up to high speed and beat until you have a smooth, even mixture. Turn the mixer down to low speed and add the bicarbonate of soda and vinegar. Beat until well mixed, then turn up the speed again and beat for a couple more minutes.
5. Meanwhile, make the frosting by beating the icing sugar the remaining 20g of the unsalted butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Add the cream cheese in one go and beat it until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy, at least five minutes. Do not overbeat, as it can quickly become runny.
6. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20 to 25 minutes, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely. When the cupcakes are cold, spoon the cream cheese frosting on top.
This recipe is from my mum, I love her chocolate cakes. I did this for the dinner party last night, it went down very well 🙂
1.5 tbsp Chocolate emulco
100g self raising flour
30g cocoa powder
25ml corn oil (or cooking oil)
1. Beat eggs and sugar at high speed until thick and creamy. Add in chocolate emulco.
2. Using a metal spatula,m fold in sieved flours. LAstly fold in oil. Pour into prepared tin and bake in 180C preheated oven for 40 minutes.
150g mascoporne cheese
100g caster sugar ( or icing sugar)
whipped everything together until thick, set in fridge for 3-4 hours.
If you find normal butter cake is too buttery, then this maybe another simple light and fluffy but still taste buttery cake for you.
110g super fine flour
1tsp baking powder
1 cup refined oil ( and mix some melted butter)
2 tbs vanilla essence
1/2 cup walnuts chopped or finelly griante
20g Ground chocolate flakes
1. Sieve flour 3 times
2. Beat eggs until light and fluffy, add sugar and oil and beat again for 2-3 minutes, add vanilla
3. Lightly fold in flour, donnot beat after add in flour but mix it well.
4. Add half walnuts to it, pour the mixture to a greased baking tin. Top it with the remaining walnut.
5. Baked at preheated oven at 180°c for 30mins.