Classic Swiss roll cake

With its gorgeous looks, this Swiss sponge roll is a real beauty could win the crown!

As Valentine’s day is around the corner, I painted a few hearts on the sponge to display a festive notion relevant to the occasion; you need some liquid food colouring and a good quality paintbrush to paint a simple design on the cake.  Quite simple decorative idea but the enhanced appearance 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 separated
 Baking Powder 1 tsp
 Corn Flour 1 tbsp
Yellow food colour3 drops (optional)
 Salt3 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 eggs

  • Separate the egg whites and yolks carefully
  • Beat the egg whites using an electric hand mixer, in high speed for 2 mins until it forms stiff peaks
  • Add sugar in three times while beating in high speed.  1 min
  • Add egg yolks and beat for 2 mins
  • Add  baking powder, cornflour and flour together and sieve 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

  • 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, carefully lay it face down on the sugar sprinkled parchment paper
  • Sprinkle some water on to the lining parchment paper, so that it peels off easily. 
  • Gently, peel off the parchment paper

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 and you can fill it with buttercream icing, strawberry jam and buttercream or any other frosting with flavours

Options for filling the sponge roll

strawberry jamOption 1 – Simple but delicious

Strawberry jam and buttercream filling – homemade or good quality supermarket brand jam and creamy icing blend together just beautifully!

Strawberry jam
Easy recipe for homemade strawberry jam with granulated sugar https://happyrecipes.co.uk/tag/how-to-make-strawberry-jam-with-granulated-sugar/

Get ready with these:

  • 50g butter or margarine softened
  • 100g icing sugar
  • A little milk
  • A drop of vanilla

Whip the cream up:

  • In a bowl add butter, beat with an electric hand mixer until soft and sieve icing sugar on to it with milk and vanilla and beat until creamy
  • Now spread a layer of buttercream and on top spread a layer of strawberry jam
  • Roll the cake gently. Wrap with a cling film or a foil and place in the fridge for several hours
  • Take out 1/2hr before serving

strawberry jamOption 2 – Silky and delicate

Sweet cream filling – this is a very light and delicate filling which can make the cake melt into your mouth

You will need:

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

Beat cream using an electric hand mixer while adding sugar gradually.  Once the cream comes together, check the taste and keep aside. Do not over-beat the cream

Spread a thick layer of cream and on top smear a thick layer of strawberry jam and roll the sponge.  Cover with a foil and refrigerate for 1hr before serving

Serve

  • Take out 30 mins before serving
  • Slice with a sharp knife dipped in hot water and wiped clean
  • Enjoy!

Chocolate Log With Fudge Icing

Divinely rich in taste, yet light and spongy in texture, this beautiful chocolate sponge roll is just the right yummy treat for any occasion.

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 any time.

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

Ingredients needed:

 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

  • Preheat the oven to 180 C

Cream the batter

  • Separate 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 (do not 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

  • 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 the parchment paper
  • Sprinkle some water on to the lining parchment 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.

Recipe for fudge icing

What you need to make fudge:

 Icing sugar1/2 cup
Double cream1/4 cup
Margarine or spread50 g
Milk chocolate buttons110 g
Cocoa powder3 tbsp

Make the fudge:

  • In a small glass bowl, add chocolate drops, butter and double cream
  • Place a wider pan on the stove and fill it with hot water and keep the flame to the minimum
  • Dip the glass bowl into the wide pan
  • Stir slowly until chocolates melt along with butter and cream
  • 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 consistency is too thick, heat up in the microwave for 5 seconds
  • Your silky smooth icing is ready to go on the cake!

Ice the cake

  • 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 amount of fudge icing on the top using a spatula
  • Scrape horizontal lines using a fork
  • Cut the sides off
  • Refrigerate 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!

Delicious banana cake with rich banana scent

The scent of banana and the super moist texture in this cake is simply intoxicating!

Overripe bananas in your fruit bowl are ideal for this cake as they are the moistest and juiciest in taste.  You can use both chocolate chips or raisins or if you desire a plain banana taste, omit both and just add rest of the ingredients and make a plain banana cake.

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

What you will need:

Self Raising flour250 g
Bananas (overriped-any variety) 4
Light soft brown sugar250 g
Margarine/butter under room temp.  140 g
Eggs 2
Milk Chocolate chips or broken pieces and raisins 2 tbsp each or a bit more
Salt3 pinches
Banana essence (optional)four drops
Lemon juice1 tsp each

Let’s make them:

reheat  the oven to 160 C . Gas mark 3

Cream the batter

  • 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 bananas

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

Mix flour

  • 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

Fill tray

  • 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

Into the oven

  • 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

Vanilla cupcakes – Spongy cupcakes – Anyone can make

vanilla cupcakes

These plain vanilla cupcakes are so easy to make and they will stay fresh and moist for days!

I have added cornflour into the cake batter to make the cakes extra spongy.  The light, silkiness in cornflour had a magical effect!

Important tip: Keep an eye on the oven because the cakes can get over baked and the top would be crispy instead of coming out super soft and spongy. Hence, as soon as you see them changing into a soft golden colour, open the oven door and quickly insert a skewer or press in the middle to check if they are baked properly.  If the cakes are fully baked the skewer should come clean or if you press them in the middle, they should spring back.  Immediately, take the cakes out of the oven and let them cool off.

Let’s make them at the teatime today,

You will need the following items:

Self Raising flour225 g
Corn flour25 g
Caster sugar250 g
Margarine/butter under room temp.  (Stork brand spread is best in UK)250 g
Milk1/4 cup
Eggs4
Salt3 pinches
Baking powder1 tsp
Lemon juice and Vanilla essence1 tsp each

Let’s make them: Set the oven to 160 C . Gas mark 3

Cream the batter

  • Cream butter and sugar together using an electric hand mixer (Do not exceed 3 mins)
  • Add eggs, one at a time. Make sure you beat two rounds after each addition
  • Add vanilla essence,  lemon juice,  and beat for two rounds

Add Flour

  • Mix baking powder, salt and cornflour to 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
  • Add milk and fold well until a creamy batter is formed without lumps

Fill the cases

  • Fill the paper cupcake cases 3/4th with the batter, leaving space for cakes to rise
  • Place the filled up cases in the cupcake tray
  • Lift the tray and drop gently on the pantry top twice, to level the cake batter’

Bake

  • Pop the tray into the oven
  • Bake for 20 min or until the cakes are golden in colour (Never open the oven door in the initial 10 mins)
  • Insert a skewer into the middle of the cake and if it comes clean,  your cake is ready.  Or press in the middle and it should spring back
Almost ready!
Baked to the perfection!
  • 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
  • Your beautiful cupcakes are ready to devour

Cupcakes with cream cheese frosting

Vanilla Cupcakes With Cream Cheese Frosting And Strawberry Sauce

These beautifully presented cupcakes with cream cheese frosting on top is a real winner when it comes to party cakes.  The well in the middle filled with juicy strawberry sauce and topped with sweet cream cheese blend heavenly to produce the yummiest ever treat for kids and adults alike!

By adding cornflour into the cake batter, the cupcakes can be made extra spongy and filling the little well in the middle with strawberry sauce, which in turn gives a uniquely sweet taste.

It’s super easy to make, once you gather all the necessary ingredients and equipment together.

So, let’s make them:

You will need the following items:

Self Raising flour225 g
Corn flour25 g
Caster sugar250 g
Margarine/butter under room temp.  (Stork brand spread is best in UK)250 g
Milk1/4 cup
Eggs4
Salt3 pinches
Baking powder1 tsp
Lemon juice and Vanilla essence1 tsp each

Let’s make them: Set the oven to 160 C . Gas mark 3

Cream the batter

  • 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 vanilla essence,  lemon juice,  and beat for two rounds

Mix Flour

  • Mix baking powder, salt and cornflour to 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
  • Add milk and fold well

Fill the cupcake cases

  • Fill the paper cupcake cases 3/4th with the batter, leaving space for cakes to rise
  • Place the filled up cases in the cupcake tray
  • Lift the tray and drop gently on the pantry top twice, to level the cake batter’
cupcake-cases-300x300

Bake

  • Pop the tray into the oven
  • Bake for 13-20 min. (Never open the oven door in the initial 10 mins)
  • 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

Mascarpone cheese and Icing sugar frosting

 You will need :

Mascarpone cheese100g
Icing sugar35g
Lemon juice3 drops

🧁 With a spatula mix all together vigorously until creamy. Double the quantities proportionately if you need more icing.

Let’s decorate the cupcakes now :

  • Cut out a small circle from each cupcake so a little well is formed in the centre
  • Fill the well with strawberry topping or strawberry jam
  • Cover with mascarpone icing with a flat knife or make a swirl with a nozzle
  • Arrange quarters of strawberry and the cutout rounds of the cupcakes in the middle in a pretty angel
  • Your pretty cupcakes are ready
  • Stick them in the fridge because the topping is diary-based
  • Take out from the fridge 15 mins before serving
  • Done!!

Beautiful Celebration Cakes

butterscotch cake
Butterscotch cake to greet newly wedded couple
valentines day cake
Swiss vanilla roll cake for valentine’s day with hand-painted hearts
Vanilla cake with butter icing roses
Butterscotch cake for a birthday
Butterscotch cake for 14th wedding anniversary
Vanilla butter cake for a birthday
Chocolate cake for a birthday
Tuti fruiti cake

Steamed Tutti Fruiti Cake – Delicious Sponge Cake Steamed In The Rice Cooker

This delicate sponge cake with the sweet bite of tutti fuiti pieces makes it hard to resist treat!

Tutti fruitis, meaning, ‘all fruits’ in Italian, are usually chopped candid fruits. Their rich red and green colours and subtle fruity flavours contribute to a very tempting look on ice creams, jellies or cakes.

The best news about this cake is that it is steamed in the rice cooker, not baked in the oven like conventional cakes, which collectively account for its irresistible, spongy texture. You can use the usual steamer too, but if you have a rice cooker, the process is so much easier, as you just have to pour water, close the lid and set the “COOK” button on. In less than 30 mins, your juicy cake will be ready to devour!

So, let’s get started,

You need the following ingredients:

 Self raising flour 100 g
 Melted butter or Margarine 100 g
 Eggs 2
 Sugar 100 g
 Salt 3 pinches
 Yellow cake colour (Optional) 2 drops
 Baking powder1/4 tsp
 Vanilla 2 drops
Milk1 tbsp
Tuti fruiti (red, yellow and green)
You can add red and green glazed cherries,
dusted in flour in place of tuti fruiti
1 tbsp each colour

Let’s make :

Cream the batter

  • Beat butter and sugar together in a bowl until creamy
  • Add eggs one at a time and beat until frothy
  • Sieve flour, salt and baking powder together on to the bowl
  • Add yellow cake colour, vanilla and milk
  • Combine everything with a wooden spoon until a creamy batter is formed
  • Dust tuti fruiti pieces with flour and add to the batter
  • Mix just one round
  • Your batter is ready!

Place in a dish

  • Rub butter all-around a pie dish or a round cake tin that would fit the steamer in the rice cooker
  • Spoon the batter into it

Steam it

  • Fill the rice cooker with water little less than half
  • Place the steamer section and on top of it place the cake tray
  • Close the lid and set to COOK mode
  • Check after 1/2 hr with a wooden skewer stabbed in the middle of the cake.  If the skewer comes sticky with cake batter, close the lid and let the cake steam away another 15 mins
  • Once the cake is steamed properly, take the tray out and let it rest for 5 mins
  • Your cake is ready!
  • Enjoy!

Lemon Drizzle Cake – Delicious lemony cake topped with lemon drizzle icing

Lemon Drizzle cake

This heartwarming, moist and crunchy on the top Classic Lemon Drizzle Cake is a real winner!

Experience the joy of pouring lemon syrup on the cake and watch how it dances a little while on the top and slowly sink beneath the spongy layers.  But the best part is drizzling the lemony icing on the top, making pretty waves.  If you fancy a bit more tangy flavour, do not hesitate to add an extra spoon full of lemon juice.

Let’s start now.

You will need the following ingredients:

 Self raising flour 175 g
 sugar – white 175 g
 Butter / spread 175 g
 Eggs – large 2
 Salt 2 pinches
 Lemon juice 2 tbsp
 Lemon zest 1/2 tbsp
 Milk 3 tbsp
 Baking powder 1/2 tsp

Let’s make :

  • Set the oven to 160 C.

Cream the batter

  • Cream butter and sugar using an electric mixer
  • Add eggs, one at a time, beating after each adding

Mix flour

  • Mix flour, salt and baking powder together and swift onto the batter using a sieve
  • Add lemon zest, lemon juice and milk
  • Mix all with a wooden spoon until everything combines into a smooth batter
  • Line up a loaf tray and pour the batter in

Bake

  • Bake for 30 mins or until a skiver comes out clean
  • Take the cake out of the oven and leave to rest for 5 mins in the tray
  • Stab all over the cake with a skiver
  • Take out and place on a wire rack
lemon drizzle

Make the lemon syrup

  • Mix 3 tbsp of lemon juice with 3 tbsp of granulated sugar.
  • Heat up only until the syrup gets warm. (do not boil)
  • Pour over the cake while the cake is still warm.
  • Leave to cool.

Lemon Icing

  • Simply mix 4 tbsp of icing sugar with 3 tbsp of lemon juice.
  • Now pour over the cake.
  • Let it drizzle from sides.
  • Your cake is ready to serve.

Butter icing recipe

Vanilla cupcakes – Pretty rose cupcakes with butter vanilla icing

nfd
nfd

  You will need the following items:

Self Raising flour250 g
Margarine or butter softened250 g
Caster sugar250 g
Eggs4
Milk1/4 cup
Lemon juice and Vanilla essence1  tsp each
Salt3 pinches
Baking powder1 tsp

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

Cream the batter

  • 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
  • Add vanilla essence,  lemon juice, salt and beat for two rounds

Sieve flour

  • Mix baking powder to 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
  • Add milk and mix well

Fill the cupcake cases

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

Bake in the oven

  • Pop the tray in to the oven
  • Bake for 13-20 min. (Do not open the oven door in the inital 10 mins)
  • 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:

Ingredients needed:

 Icing sugar300 g
Butter or Margarine125 g
Lemon juice1/2 tsp
Milk1 tbsp
Liquid cake colours (red)
VanillaA few drops

Let’s make the icing:

  • Cream up all together using an electric hand mixer
  • Drop two drops from red liquid colour into one bowl to make pink colour
  • Spread a layer of pink icing cream on the top.  Or, make swirls using your cake decorating kit
  • Immediately after, sprinkle colourful sprinkles or desiccated coconut dipped in any colour
  • Your pretty cupcakes are ready
nfd
IMG_0189-300x192
chocolate icing

Chocolate Cupcakes – Pretty chocolate cupcakes for any occasion

nfd
cupcake-cases-1-247x300

These super spongy chocolate cupcakes, topped with creamy chocolate butter icing is a pure delight to serve around for a bunch of lively kids! With lots of oohs and aahs, they will gobble them up with such joy!

Happy baking friends!

Get ready with the following ingredients :

Self raising flour300 g
Stork spread/Butter/ Magerine300 g
Caster sugar300 g
Eggs5 medium
Lemon juice1 tsp
Salt3 pinches ( a must)
Baking powder1 tsp
Cocoa powder4 tbsp heaps
 Milk 1/4 cup

Let’s make it:

Set the oven to 180 C

Cream the batter

  •  Beat butter and sugar together until creamy,  using an electric hand mixer (3 mins beating is sufficient)
  • Add eggs, one at a time. Beat well after each addition
  • Add vanilla essence,  lemon juice, salt and beat for two rounds

Sieve Flour

  • Mix baking powder,  flour and cocoa powder and sieve onto the batter, holding the sieve well above it, allowing the air to escape
  • Fold the flour gently with a wooden spoon until everything turns into a creamy batter
  • Add milk.  Give a good mix with a wooden spoon going clockwise

Fill the cupcakes

  • Fill paper cupcake cases with the batter leaving a little room from the top allowing the cake to rise
  • Place the cupcake cases in a cupcake baking tray so that the cupcakes will stay steady and neat

Stick in them in Oven

  • Place the tray in the oven and bake for 20 – 25 mins. In the first 10 min do not open the oven door otherwise the cakes will slack
  • Insert a skewer into the middle of one of the cakes and if it comes clean, it’s ready

Let the cakes rest

  • Take the tray out from the oven and let it stand for 5 mins
  • Remove the cupcakes from the tray and place them on a cooling rack to cool off completely
  • Your cakes are ready to ice now

You can ice the cupcakes with either chocolate butter icing or chocolate fudge icing. Both recipes are given below.

To make the chocolate butter icing you will need ;

Icing sugar300 g
Stork spread or butter125 g
Cocoa powder5 tbsp
Milk2 tbsps
Lemona few drops
Vanillaa few drops
Sprinkles to decorate 
  • Sieve the icing sugar and cocoa powder together from a sieve on to a bowl
  • Add butter and beat together until creamy
  • Add milk, vanilla and lemon
  • Your chocolate icing is ready
  • Cover the cupcakes with chocolate icing one by one with a flat knife, often dipping it in warm water. If you desire an elegant look, use a piping bag or an icing syringe to make swirls
  • Throw some sprinkles on
  • Done!

To make the  Chocolate fudge icing you will need:

chocolate cupcakes
 Icing sugar1/2 cup
Double cream1/4 cup
Butter/Stork spread50 g
Milk chocolate buttons110 g
Cocoa powder3 tbsp
  • In a small glass bowl place, chocolate drops, butter and double cream
  • Place a wider pan on the stove and fill it with hot  water
  • Dip the small 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 the 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
  • Pour chocolate fudge cream on to the cupcakes
  • Sprinkle some decorative sprinkles
  • Enjoy!