Victoria Sponge for Valentine's day

Valentine’s Day Special Victoria Sponge Cake With Silky Butter Cream Icing- Lusciously Rich Cake For The Romantic Occasion

This lusciously rich, heart-shaped Victoria Sponge cake, filled with creamy butter icing and homemade strawberry jam, is an ideal romantic creation, just right for celebrating  your Valentine’s day in a very stylish way.  Hurry, gather the necessary ingredients and whip it up now!

Victoria Sponge, named after the Queen Victoria,  who was known to enjoy a slice of this cake with her afternoon tea, is now a classic teatime favourite in England.  Traditionally, this cake is round in shape and the top is dusted with icing sugar.  However, I chose to make the same in a heart shape and smeared butter icing generously on the top to suit the occasion. No reservations for the yummy tastebuds when love is in the air!

Now that the strawberries are in season, it will take less than half an hour to make fresh and juicy jam at home to fill this sponge.  Please click on the link below for my easy jam recipe.  I must emphasise that the enticing flavours in this homemade strawberry  jam complements hugely to the delicious taste of this cake.  If the time doesn’t permit to make the jam or you are in a region where straw are hard to come by, then opt for the best brand of strawberry jam in the shop shelves.

http://happyrecipes.co.uk/strawberry-jam-a-very-british-strawberry-jam-recipe-with-white-sugar/

Also, the butter icing should be smooth and creamy to enhance the overall taste.  I used Stork spread for this purpose and am quite happy with the outcome.  However, you can opt for any soft butter of your choice, but remember to stick to the right proportions and whisk it until silky and smooth.




Ingredients needed to make the sponge :

Self Raising flour / Cake flour 250 g
Margerine or melted butter under room tempreture 250 g
Caster sugar 250 g
Eggs under room temp 4
Milk 3 tbsp
Lemon juice and Vanilla essence 1  tsp each
Salt 2 pinches
Baking powder 1 tsp

Let’s start :

Let’s make it: Set the oven to 180 C .




http://happyrecipes.co.uk/oven-temperature-conversion/

Cream it

  • Cream butter and sugar together until smooth and creamy,  using an electric hand mixer.  Go clockwise  (3 – 4 mins)
  • Add eggs, one at a time. Make sure you beat  after each addition ( Beat 15 seconds after each egg)
  • Add vanilla essence,  lemon juice, salt, milk and whisk two rounds (1 min) 
  • Mix baking powder to flour and sieve onto the cake batter
  • Fold the flour gently with a wooden spoon until everything comes together as a creamy batter

Tray it

  • Divide the batter equally into two parts ( If you have two similar trays, both cakes could go to the oven at the same time. Otherwise, bake one and use the same tray to bake the other)
  • Line up the bottom of the  baking tray with a parchment paper cut according to the shape and rub butter and dust flour on the sides
  • Spoon one part of the batter into the baking tray and flatten with a spatula.
  • Lift up the tray and drop it twice onto your kitchen-top gently, allowing the batter to spread and settle evenly on the try

Oven it

  • Place the tray in middle/bottom shelf of the oven (If you oven heats up too soon, set the temp. for 160 C degrees and bake the cake in the lower shelf)
  • Bake for 20 mins or the top turns golden yellow  (Never open the oven door in the initial 10 mins.  If the top is browned and the middle is not baked, do not worry, just cover the top with a parchment paper and continue to bake for further 10 mins)

Take out / Bake the next

  • After 20 mins, insert a skewer into the middle of the cake and if it comes clean,  your cake is ready

  • Take it out from the oven and let it rest for 10 mins
  • Slowly remove from the tray and place the cake on a cooling rack
  • Now bake the rest of the batter in the same tray and let both cakes cool off completely

Let’s make the butter icing now 

You will need the following ingredients :

 Icing sugar 300 g
Butter or Margarine 125 g
Lemon juice 1/2 tsp
Milk 2 tbsp
Vanilla 1/2 tsp

Let’s make the icing:




  • Cream butter/spread until smooth
  • Sieve icing sugar onto butter
  • Add lemon juice, milk and vanilla essence
  • Cream up all together using an electric hand mixer until smooth
  • Your butter cream icing is ready now

Let’s ice the cake now

  • Scrape the tops gently off

  • Smear strawberry jam generously on the bottom layer

  • Then spread butter cream icing on the jam layer
  • Place the other cake on top  and sandwich the cakes
  • Spread a layer of butter cream icing on the top and decorate with strawberries or rasphberries
  • Leave in the fridge for 1/2 hr before serving
  • Dip a long knife in boiling water, wipe clean and gently cut dainty pieces
  • Serve with more strawberries on the side
  • Enjoy!

 

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Sticky date cake

Sticky Date Cake – Soaked With Delicious Toffee Sauce To Celebrate The New Year 2019!

Happy New Year 2019!

Sticky date cake


 




 
The perfect combination of the richness of dates and the sticky sweetness of the toffee sauce will make you fall in love with this cake instantly!  Make this juicy cake to celebrate any occassion and you will never fail to disappoint your guests.

Rustle this up just the day before, allowing all the flavours and juices to infuse properly.  Serve the daintily-cut, traingle cake pieces  with a pool of toffee sauce all around it. Heavenly!

With its rich flavours, dense sponginess and the thick toffee sauce that melted through all the layers, make this cake a comfort and a joy to taste during cold winter months.  You can even serve this to your family and friends at family gatherings during Christmas time.   Incredibly, to make the cake batter, you don’t even have to take the electric cake mixer out as the batter is cooked on the stove, resulting a very dense and flavourful texure!   So, make it today and enjoy the luxury taste of this exotic cake!




 




 
Ingredients needed :

Dates – (de stoned) 250 g
Self raising flour 150 g
Brown sugar 150 g
Eggs 2
Margerine or Cake spread (For cakes, I follow Marry Berry’s tip to use spread in place of butter for a lighter texture) 65 g
Bicarb powder 1 tsp
Water 1 cup
Salt 3 pinches

For the Toffee sauce

Brown sugar 5 tbsp
Margerine or butter 3 tbsp
Milk 3 tbsp
Salt 1 pinch

Let’s make it :




  • Cut the dates into small pieces
  • Place the date pieces and water  into a deep pan and bring to boil – (3-4 mins) Do not over boil as the dates will become a sticky pulp.

  • Switch the flame off and add 1tsp of bicarb and mix well

  • Add Sugar and stir until dissolved
  • Next add margerine and give a good mix
  • Beat the 2 eggs lightly and add to the mixture

  • Add the flour little by little while mixing gradually

  • Finally,  add a drop of lemon juice and vanilla and mix until everything combines properly
  • Pour the batter onto a round cake tray (line up the tray with parchment paper or rub butter and dust with flour)
  • Keep aside for 15 mins for all the flavours to incorporate properly

  • Bake in the lower rack of the oven for 20 mins under 180C degrees
  • After 20 mins stab a skewer and check if it comes clean.  If not, keep in the oven for a little longer
  • Keep the cake to cool off completely in the tray itself
  • Once cooled off, take the cake out slowly and remove the linning and stab with a skewer in several places

Now make the Toffee sauce

  • Add 5 tbsp of sugar into a thick bottom pan and switch the flame on to medium

  • Let the sugar turn golden
  • Add butter immediately and give a good stir

  • Then add milk and a pinch of salt and stir under low flame until the sugar crystals melt and turn into a thick sauce

  • Take off  the flame and keep to cool
  • Pour half of it over the cake letting the sauce run through the holes

  • Smear more sauce all over the top
  • Leave the cake overnight for the best taste!



 




 

  • Drizzle the rest of the sauce over cake slices and serve
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Christmas log cake

Yule Log Cake – Christmas Yule Log Filled With Butter Icing

Yule Log 🎄is a very special part of Christmas celebrations dating back to medieval times.  In the yester years, around Europe, this tradition was one of the highlights during Christmas time.   An entire tree was carefully chosen and cut down, cleared of all branches and brought to the house.  Then one side of it would be placed in the fire hearth while the the rest of the log would be lying in the room.  Then the tree would be lit up by the remains of the last year’s log and slowly fed into the fire through the Twelve Days of Christmas bringing such cosy warmth and festive spirit to the family.

Making this chocolate Yule Log cake,  which is filled with buttery chocolate icing, is easy and fun!  I particularly loved decorating it, giving it a real Christmacy appearance; fixing a few holly leaves on the top with red berries and dusting it with icing sugar to make it look like snow flakes made my heart swell with glee!

So, lets gather the following ingredients and get on with making this delicious cake before the Christmas day dawns.




For the cake you will need;

 Plain Flour  50 g
 Sugar (white caster or soft brown sugar)  120 g
 Eggs  3
 Baking Powder  1 tsp
 Corn Flour  2 tbsp
 Cocoa Powder  1 & 1/2 tbsp
 Salt  pinch
 Vanilla 1/2 tsp

For the butter icing

 Icing Sugar  200 g
 Margarine or spread  100 g
 Vanilla and a few drops of lemon juice
 Cocoa Powder  1 & 1/2 tbsp
 Fresh Milk  1 tbsp

Let’s make the cake 

Set the Oven to 180 C

Beat it




  • Seperate the egg whites and yolks carefully (not even a drop of yolk should be in the whites)

(

  •  Beat the egg whites using an electric hand mixer, in high speed for 2 mins until peaks appear

  • Add sugar in three times while beating in high speed for 1 min (Never drop all the sugar at once)

  • Add egg yolks and beat for 2 mins

  • Add chocolate powder, baking powder, corn flour and plain flour together and sieve on to the batter
  • Add salt and vanilla

  • Do not use the electric mixer at this point.  Fold the flour using a spatula until the batter becomes creamy.

Prepare the tin

  • 12″ x 10″ size swiss cake tin is the right size for the sponge
  • Line up with a parchment paper

Prepare the parchment paper for rolling the cake

  • Lay a wide parchment paper on a  kitchen towel
  • Sprinkle granulated sugar and keep it ready for rolling out the cake

Bake 

  • Spread the sponge batter on the tray
  • Lift and drop the tray twice on the kitchen top for the batter to settle evenly
  • Bake in the middle of the oven for 15 mins

 

Take the cake out of the oven

  • Lay the cake face down on the sugar sprinkled parchment paper
  • Sprinkle some water on to the linining parchement paper, so that it comes out easily.  Peel it off gently

Roll out

  • While the cake is still very warm, roll out the cake with the parchment paper

  • Leave it to cool off completely for 1 hr.

Let’s make the butter icing

  • Mix 200g of icing sugar and 1 & 1/2 tbsp of cocoa powder and seive on to 100g of  margerine/spread and beat it in high speed for 2 mins
  • Add 1 tbsp of fresh milk,  vanilla and a few drops of lemon juice
  • Beat altogether until creamy
  • Chocolate butter icing is ready to use!

(You can make an extra batch of butter icing and keep it in an air tight plastic box in the fridge for future use.  For the next cake, place the box of icing in the microwave and heat up for 15 seconds to melt it and spread on the cake)

Ice it




  • Open the cake flat on a tray
  • Spread a thick layer of butter icing

  • Roll it gently

  • Smear a generous amount of chocolate butter icing on top
  • Run a fork across the surface, making it look like a real log!
  • Dust with icing sugar
  • Decorate to your heart’s content and bring your inner Christmas spirit out!

Christmas log cake

Merry Christmas Everyone!

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No mixer chocolate cupcakes

No Mixer Chocolate Cupcakes – Easy Peasy Glorious Cupcakes

No mixer chocolate cupcakes

Making cupcakes cannot be easier than this!  And, getting the utmost sponginess, the intensly chocolaty flavour and the eye popping beautiful glazed chocolate icing are all a great big bonus!

Try this out today and you are sure to get addicted to both the taste as well as the easy method of making it!

The best part of making these glorious cakes is that you don’t even have to take your electric hand mixer out.  Hence, no extra washing up and storing all back!  Just by mixing all the ingredients, you get the right consistancy, tempting colour and the most satisfying taste of a luxury cake!

Let’s make them with a smile!




You will need:

Self Raising Flour 250 g
Margerine or Baking spread (I used Stork baking spread) 250 g
Caster sugar 250 g
Eggs (large) 2
Milk 1/2 cup
Cocoa Powder 3 tbsp
Baking powder 1 tsp
Salt 4 pinches
For the icing
Icing sugar 150 g
Margerine 75 g
Cocoa Powder 2 tbsp
Milk 2 tbsp
Vanilla essence 1 tsp

Let’s make :




  • Pre heat the Oven at 180 C Gas mark 4

Easy to follow oven tempreture conversion chart :

http://happyrecipes.co.uk/oven-temperature-conversion/

  • In a heavy bottom pan, place milk, margerine, sugar, cocoa powder and salt
  • Heat until all melt into a chocolaty sauce, being careful not to let it boil.  When everything comes together as a sauce take out from the flame.

  • Mix baking powder and flour together and sieve on to a bowl
  • Using a fork, whisk the eggs until frothy
  • Now slowly pour the chocolate sauce on to the eggs and mix well

  • Add the liquidy chocolaty mixture on to the flour while rapidly mixing
  • Mix with a wooden spoon or a spatula until no lumpy bits remaining
  • The mixture will be very watery.  Keep aside for 15 mins until it turns into a thick sauce

  • Pour on to silicon cupcake cases, paper cupcake cases or just rub butter and dust flour the muffin tray and carefully pour the batter leaving a little space from the top allowing the cake to rise

  • Bake in the pre- heated oven for 15-20 mins  (Important : never open the door of the oven in the initial 10 mins)

  • Take out the cupcakes and place on a tray to cool off completely

Now make the chocolate icing

  • Melt all the ingredients mentioned under ‘Icing’ in a heavy bottom pan until everything comes to a runny liquid. This is a very quick task.  do not boil or over heat
  • Leave to cool

  • Pour over cupcakes




  • Decorate with white chocolate and milk chocolate shavings
  • Place all the cupcakes in a tray and stick in the fridge for the icing to settle
  • After 1/2 hr your cupcakes are ready to devour!
  • Store in an plastic box in the fridge
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banana and walnut cake

Banana And Walnut Cake – Better Than Starbucks’s

This beautiful cake with delicious fruity twist is a classic treat that you would love to make again and again to share with your friends and family.  The taste and scent of bananas and the crunchiness of walnuts is a real temptation!

While trying to make something similar to Starbucks’s banana and walnut cake, I ended up creating something far better and simply irressistable, much to my delight and utter surprise – and of my friends.  Adding golden syrup, milk and lemon juice on impulse didn’t disappoint me, as they all nicely blended into a fountain of flavours, highlighting the taste of bananas.

Over-riped bananas with black patches on the skin are the best for this cake, as they are high in flavour and moisture, which in turn gives a delicious scent and taste to this cake.  Also, do not forget to add brown sugar as it gives a beautiful broze browen colour to the cake




Let’s gather the necessary ingredients to make it:

 Over riped bananas  2 large
 Soft brown sugar  170 g
 Margerine or butter (under room temp)  150 g
 Self raising flour  225 g
 Eggs  2
 Fresh milk  2 tbsp
 Golden syrup  1 tbsp
 Salt  3 pinches
 Lemon juice  1 tsp
 Bicarbonate of soda  1 & 1/2 tsp
 Walnuts crushed (extra handful for sprinkling on the top)  60 g
Golden syrup  1 tbsp

Let’s make :

Set the Oven to 180 C

Mash the bananas

  • Using a fork gently mash the bananas and keep aside

Cream the batter

Kitchen Essentials

 

Perfect appliance for the job! Reliable, durable and the best kitchen-mate!




  • Cream margerine with sugar using the electric hand or stand mixer
  • Add eggs one at a time,  beating after each addition
  • Beat for 2 mins until creamy
  • Add the mashed banana and beat just one round
  • Add salt and bicarb to flour and sieve on to the batter
  • Add lemon juice and vanilla
  • Add golden syrup
  • Using a wooden spoon or spatula, mix all into a smooth batter
  • Add crushed walnuts and give a good mix with the spoon

Tray it 

  • Best choice is the classic loaf tray for this cake

  • Rub butter inside walls of the tray and sprinkle flour until all sides are coated or lay a parchment paper
  • Spoon the batter into a loaf tin
  • Sprinkle a handful of crushed walnuts on the top

Bake it

  • Place in the  bottom shelf of the oven as this is a very wet cake
  • Bake for 30 – 40 mins or when stabbed with a skewer, it should come clean
  • After 1/2 hr, if the top of the cake is browned but the middle is still soggy, cover the top with a foil paper or baking sheet and bake further more
  • After 40 mins stab a skewer into the middle and check if it comes clean
  • Take out of the oven
  • Let the cake rest in the tray itself for 10 mins
  • Take out and wrap with a foil paper and keep until it cools down completely (This will evenly distribute the warmth and make the cake moist)





Serve it

  • Take a long bread knife and dip it in boiling water for 2 mins. Wipe the water  (This will prevent the cake from crumbling while cutting)
  • Now cut the cake into dainty slices very gently as the walnuts can come between the knife
  • Serve with a hot cup of coffee or tea
  • Enjoy!



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Red Nose Day Cup Cakes – Pretty cupcakes with facial expressions

Creating these pretty cupcakes for the Red Nose Day charity cake sale held by my little son’s school gave both of us unlimited fun.  The delight in my sons’s eyes told me that all the time and energy spent on those never gone wasted.

You can see the moods created on top of the iced cupcake to imply that expressions are unique to us, humans : Cool faces, mild faces, wild faces, glamours faces with pouting lips and guys with cool glasses and some sad faces with a single tear dropping.  You can set your creative ideas to take over and enjoy doing something unique and beautiful.  After all, it’s all for a good cause.

I used ready to roll icing in different colours to make the features of the faces.  You can simply kneed the icing and roll it out to make any shape, just like the playing clay.  You can even cover the whole surface of the cupcake with a layer of this icing, cut into shape which is quicker and easier but the cake won’t taste good.  Delicious home-made butter icing (recipe given below) spreaded liberally on top could taste the cake heavenly!   After all, the cakes should not only look pretty but also taste  delicious in every bite.

You can even decorate similar type of cakes for any party or just to amuse your little ones.  They will love to join in making them too.

I normally bake the cupcakes on the previous day and let them cool completely.  Next day, you have all the time and energy to spare for decorating them elaborately.  If you couple both on the same day, you could be too tired to launch yourself in decorating them at ease.

So, let’s start,

You will need the following items:




Self Raising flour 250 g
Margarine or butter softened (30 secs in the microwave ) 250 g
Caster sugar 250 g
Eggs 4
Milk 1/4 cup
Lemon juice and Vanilla essence 1  tsp each
Salt 3 pinches

 

 

 

 

 

 

 

 

 

Let’s make them: Set the oven to 180 C . (Temperature conversion is given under Tips)




  • Beat butter and sugar together until creamy, using an electric hand mixer (3 mins)
  • Add eggs, one at a time. Make sure you beat well after each addition for 1/2 min
  • Add vanilla essence,  lemon juice  and beat for two rounds.
  • Mix baking powder to flour and salt and sieve onto the cake batter, holding the sieve well above it, allowing the air to escape.
  • Do not use the electric mixer at this point.  Fold the flour gently with a wooden spoon until everything turns into a creamy batter.
  • Add milk and mix well.
  • Your cake batter is ready now.

Fill the cupcake cases and bake now:

  • Fill the paper cupcake cases 3/4 th with the batter, leaving space for cakes to rise.
  • Place the cakes in the cupcake tray.

cupcake-cases-300x300cup-cake-tray-300x300

  • Pop it in to the oven.
  • Bake for 13-20 min.
  • Insert a skewer into the middle of the cake and if it comes clean,  your cake is ready.
  • Take the tray out of  the oven and let it rest for 10 mins.
  • Slowly remove the cupcakes from the tray and place them on a cooling rack.
  • Let the cakes cool off completely  !!!






Let’s make the butter icing now :

 Icing sugar (seived) 300 g
Butter or Margarine 125 g
Lemon juice 1/2 tsp
Milk 1 tbsp
Vanilla a few drops

Let’s make the icing:

  • Cream up all together using an electric hand mixer
  • Spread a layer of icing flat on the top
  • To decorate you can opt for any kind of sweets ; smarties, m&m, jelly babies, sprinkles
  • To set features like those below, roll out different coloured royal icing and arrange on the top
  • Your pretty cup cakes are ready
  • Have a happy Red Nose Day!

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Classic Swiss roll – Valentine’s day special

Price: £119.00
Was: £179.99

Gorgeous as it looks, this Swiss sponge roll is a real beauty that should win the crown !

As the Valentine’s day is around the corner, I painted a few hearts on the sponge to display a festive notion relevant to the occassion; you  need some liquid food colouring and a good quality paint brush to paint a simple design on the cake.  Quite an easy tip but the enhanced appearence is a real winner of hearts!

So, let’s make this beauty and bring a special glow of love to this Valentine’s day!




Get ready with the following ingredients ;

For the cake

 Plain Flour  50 g
 Sugar (white caster is best)  120 g
 Eggs  3 whites and yellows seperated
 Baking Powder  1 tsp
 Corn Flour  1 tbsp
Yellow food colour 3 drops (optional)
 Salt 3 pinches ( this is a must to take the blandness of egg whites away)
 Vanilla  1 tsp

Let’s make the sponge roll first

Set the Oven to 180 C




Beat it

  • Seperate the egg whites and yolks carefully
  • Beat the egg whites using an electric hand mixer, in high speed for 2 mins until it gives peaks

  • Add sugar in three times while beating in high speed.  1 min
  • Add egg yolks and beat for 2 mins

  • Add  baking powder, corn flour and flour together and seive on to the cake
  • Add salt, yellow food colouring and vanilla
  • Do not use the electric mixer at this point.  Fold flour using a spatula until the batter comes creamy.

Prepare the tin

  • 12″ x 10″ size square tine will be the right size for the sponge
  • line up with a parchment paper
  • Grease with butter for easy peeling off

Bake it

  • Spread the sponge batter in the tray
  • Lift and drop the tray twice on the kitchen top to evenly settle the batter
  • Bake in the middle of the oven for 15 mins or a skewer comes out clean when stabbed in the middle of the cake

Prepare for rolling the cake

  • Lay a wide parchment paper on a  kitchen towel
  • Sprinkle granulated sugar and keep it ready for rolling out the cake

Take the cake out of the oven

  • As soon as the cake is out of the oven, let it cool enough to touch and carefully lay it face down on the sugar sprinkled parchment paper
  • Sprinkle some water on to the linining parchement paper, so that it comes out easily.  Peel it off gently




Roll out

  • Now, while the cake is still very warm, roll out with the parchment paper

  • Leave it to cool off completely for 1 hr.

Filling 

  • Once the cake is cooled off,  open it flat on a tray

Options for filling the sponge roll

strawberry jamOption 1 – Simple but delicious

  • Strawberry jam – homemade or good quality supermarket brand

I have used here my delicious homemade strawberry jam.  Recipe, given below:

http://happyrecipes.co.uk/tag/strawberry-jam/

Spread a generous amount of strawberry or raspberry jam as a thick layer and roll the sponge, wrap with a foil and refrigirate for 1/2 hr before serving.

strawberry jamOption 2 – beautiful and yummy

  • 50g butter or margarine, softened
  • 1150g icing sugar
  • A little milk
  • A drop of vanilla
  • Red food colouring

Seive icing sugar and whisk all together using an electric mixer until creamy.  Spread a thick layer and roll the sponge and refrigirate for 1 hr before serving.

strawberry jamOption 3 – Creamy and delicate

  • 1 cup full cream
  • 1/8 cup icing sugar

Beat cream using an electric mixer while adding sugar gradually.  Spread a thick layer and on top of it a layer of strawberry jam and roll the sponge.  Cover with a foil and refrigirate for 1 hr before serving.

Serve

  • Take out 30 mins before serving
  • Slice with a sharp knife
  • Enjoy!

Price: £119.00
Was: £179.99
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chocolate swiss roll

Chocolate Swiss Roll -A Dream Come True Cake!

chocolate swiss roll

choc swiss roll

This is, indeed, a dream come true chocolaty treat!

The super soft sponge, smeared with sweet chocolate butter icing, is simply a divine treat that would melt into your mouth!

Try out the recipe today and you will be amazed at the simplicity of the whole process of making it.

No need of more words, as the mouthwatering picture above, says it all!

So, good luck with your baking!




Get ready with the following ingredients ;

For the cake

 Plain Flour  50 g
 Sugar (white caster or soft brown sugar)  120 g
 Eggs  3
 Baking Powder  1 tsp
 Corn Flour  2 tbsp
 Cocoa Powder  1 & 1/2 tbsp
 Salt  pinch
 Vanilla 1/2 tsp

For the butter icing

 Icing Sugar  200 g
 Margerine or Spread  100 g
 Vanilla and a few drops of lemon juice
 Cocoa Powder  1 & 1/2 tbsp
 Fresh Milk  1 tbsp

Let’s make the cake 

Set the Oven to 180 C

Beat it




  • Seperate the egg whites and yolks carefully. (not even a drop of yolk should be in the whites)
  • Beat the egg whites using an electric hand mixer, in high speed for 2 mins until the egg whites  give peaks

  • Add sugar in three times while beating in high speed for 1 min (Never drop all the sugar at once)

  • Add egg yolks and beat for 2 mins

  • Add chocolate powder, baking powder, corn flour and plain flour together and sieve on to the batter
  • Add salt and vanilla

  • Do not use the electric mixer at this point.  Fold flour using a spatula until the batter comes creamy.

Prepare the tin

  • 12″ x 10″ size swiss roll oven tray is  the right size for the sponge
  • line up with a parchment paper

Prepare the parchment paper for rolling the cake

  • Lay a wide parchment paper on a  kitchen towel
  • Sprinkle granulated sugar and keep it ready for rolling out the cake

Bake it

  • Spread the sponge batter in the tray
  • Lift and drop the tray twice on the kitchen top to evenly settle the batter
  • Bake in the middle of the oven for 15 mins or a skewer comes out clean when stabbed in the middle of the cake

Take the cake out of the oven

  • Lay the cake face down on the sugar sprinkled parchment paper
  • Sprinkle some water on to the linining parchement paper, so that it comes out easily.  Peel it off gently

Roll out

  • Now, while the cake is still very warm, roll out with the parchment paper

  • Leave it to cool off completely for 1 hr.

Let’s make the butter icing

  • Mix 200g of icing sugar and 1 & 1/2 tbsp of cocoa powder and seive on to 100g of  margerine/spread and beat in high speed for 2 mins
  • Add 1 tbsp of fresh milk,  vanilla and a few drops of lemon juice
  • Beat all together until creamy
  • Chocolate butter icing is ready to use!

(The excess butter icing could be kept in an air tight plastic box in the fridge for future use.  For the next cake, place the icing in the microwave and heat up for 15 seconds to melt it and spread on the cake)




Ice it

  • Once the cake is cooled off,  open it flat on a tray
  • Spread a thick layer of butter icing

  • Roll out gently
  • Dust with icing sugar

  • Roll in a foil and squeeze the ends just like a toffee and leave it in the fridge to set for at least an hour

  • Take out 30 mins before serving
  • Slice with a sharp knife
  • Enjoy!

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Chocolate Log – Spongy, Divinely Chocolaty with fudge icing

Devinely rich in taste, yet light and spongy in texture, this beautiful chocolate sponge roll is dangerously addictive!

Gurenteed to be  light and spongy and at the same time rich with delicious, chocolate fudge icing that would melt sweetly in  your mouth; this is an instant hit in the tea time treats.

It is unbelievably easier to make this than any other cake, as it takes less than 5 mins to fix the sponge batter.  Also, the ingredients used in this cake are very simple and could be found in your kitchen cupboard at anytime.

Top tip : If you make the icing in advance and store in the fridge in an air tight plastic box, you can save even more time.




To make this cake you will need the following ingredients:

 Plain flour  220 g
 Soft brown sugar (you can use normal white caster sugar in place of this)  225 g
 Eggs  3
 Chocolate powder  2 tbsp
 Baking powder  1/2 tsp

Set the Oven

  • Pre heat the oven to 180 C



Beat it

  • Seperate the egg whites and yolks
  • Beat egg whites for 2 mins using an electric hand mixer, high speed, until it gives peaks

  • Add sugar in three times while beating in high speed for 1 min (Never drop all the sugar at once)

  • Now add the egg yolks. Beat for 1 min

  • Add Vanilla, two pinches of salt
  • Add chocolate powder, baking powder and flour together and seive on to the cake

  • Do not use the electric mixer at this point.  Fold flour using a spatula until the batter comes creamy.

Prepare the tin

  • 12″ x 10″ size square tine will be the right size for the sponge
  • line up with a parchment paper
  • Grease with butter for easy peeling off

Bake it

  • Spread the batter in the tray
  • Lift and drop the tray twice on the kitchen top to set the batter even
  • Bake in the middle of the oven for 15 mins or a skewer comes out clean when stabbed in the middle of the cake

Prepare the parchment paper for rolling the cake

  • Lay a wide parchment paper on a  kitchen towel
  • Sprinkle granulated sugar and keep it ready for rolling out the cake

Take the cake out of the oven

  • As soon as the cake is out of the oven, lay it face down on the sugar sprinkled parchment paper
  • Sprinkle some water on to the linining parchement paper, so that it comes out easily.  Peel it off gently

Roll out

  • Now, while the cake is still very warm, roll out with the parchment paper

  • Leave it to cool off completely for 1 hr.

Ice it (Recipe for Fudge icing is given below)

  • Once the cake is cooled off,  open it flat on a tray
  • Spread a thick layer of  fudge icing
  • Sprinkle some icing sugar on top
  • Roll out gently

  • Spread a generous amout of fudge icing on the top using a spatula

  • Scrape horizontical lines using a fork
  • Cut the sides off
  • Refrigirate for 2 hrs

  • Decorate with Strawberries or chocolate chips
  • Place in the fridge to set at least an hour
  • Take out from the fridge before 1/2 hr of serving.
  • Ready to devour with delight!



To make chocolate fudge icing you will need

 Icing sugar 1/2 cup
Double cream 1/4 cup
Margerine or spread 50 g
Milk chocolate buttons 110 g
Cocoa powder 3 tbsp

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  • In a small glass bowl place chocolate drops, butter and double cream.
  • Place a wider pan on stove and fill it with hot water.
  • Dip the glass bowl into the wide pan.
  • Stir slowly until chocolates melt along with butter and cream.
  • If the chocolates are hard, heat up the pan with water under very light flame.
  • Add sieved icing sugar and cocoa powder.
  • Take out from the pan and stir until you are left with a creamy chocolaty melt.
  • Leave to cool.
  • If the consistancy is too thick, heat up in the microwave for 5 seconds.
  • Ready to ice any cake

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Delicious Banana Cake – Rich in banana scent and dotted with chocolate chips and raisins

You will love this heartwarming banana cake that is deliciously moist and rich in banana scent.

Overripe bananas in your fruit bowl are ideal for this recipe as they are the most moist and juiciest in taste.  You can use both chocolate chips or raisins or omit either of them in this recipe.  However,  If you desire a plain banana taste, omit both and just add the rest of the ingredients. I personally prefer both in  balanced propotions as they enhance the taste  in a great deal.

Any left-overs could be stored in the fridge in an air tight cake box up to 3 days.

So, let’s make this super easy, delicious banana cake today!




What you will need:

Self Raising flour 250 g
Bananas  4
Light soft brown sugar 250 g
Margarine/butter under room temp.  (Stork brand spread is best in UK) 140 g
Eggs  2
Milk Chocolate chips or broken pieces and raisins  2 tbsp each or a bit more
Salt 3 pinches
Banana essence (optional) four drops
Lemon juice 1 tsp each

Let’s make them:




Preheat  the oven to 160 C . Gas mark 3.      Oven temperature conversion :

http://happyrecipes.co.uk/oven-temperature-conversion/

Cream it

  • Cream butter and sugar together using an electric hand mixer.
  • Add eggs, one at a time. Make sure you beat two rounds after each addition.
  • Add banana essence,  lemon juice,  and cream for two rounds.

Mash it

  • Using a fork scrape the bananas into a bowl and mash them

Flour it

  • Mix  salt and self raising flour and sieve onto the cake batter, holding the sieve well above it, allowing the air to escape
  • Do not use the electric mixer at this point.  Fold the flour gently with a wooden spoon until everything turns into a creamy batter
  • Now add the mashed bananas, chocolate chips and raisins
  • Give a thorough mix and combine all together

Tray it

  • Line up a 9in tray and pour the cake batter into it
  • Gently lift the tray and drop on to the pantry top to make the surface even

Oven it




  • Stick the tray in the oven and bake for 25 min or until the top turns golden brown.
  • Check by stabbing a skewer.  If the skewer comes out clean, your cake is ready.
  • Take out from the oven and leave in the tray for 10 mins to cool off.
  • Gently take the cake out and let it rest on a cooling rack
  • Enjoy a delicious piece from your cake with a steaming cup of tea

 

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