ROYAL CHOCOLATE LAMINGTON CAKE
This cake has a flavour of royal cream and lamingtons. It’s decadent and delicious. My own awesome combination of flavours.
200 g butter
1 cup of sugar
6 egg whites only
2 teaspoons of almond essence
2 cups of cake flour
2 teaspoons of baking powder
1/2 teaspoon of salt Continue reading
ELAINE SE SWARTWOUD KOEK (BLACK FOREST)
250 ml kakao
500 ml koekmeelblom
500 ml witsuiker
500 ml karringmelk
10 ml bakpoeier
2.5 ml koeksoda
5 ml sout
125 ml kookolie
60 ml sjokolade morsels (choc chips)
4 groot eiers
2 blikke ontpitte swart kersies oornag geweek in Continue reading
VERSATILE BASIC SPONGE CAKE
Testing out my Bundt pan that I haven’t used for baking in years.
Superb recipe with a couple of variations at the bottom.
4 eggs (I used jumbo size)
160 g/280 ml cake flour
200 g/250 ml sugar (I used castor sugar for all baking)
pinch salt
15 ml baking powder
125 ml sunflower
125 ml water (room temp)
5 ml vanilla essence
Continue reading
MARJORIE’S YOGURT CAKE
Recipe and photos: Marj Harper
FOOD LOVERS RECIPES
1 cup of butter, room temperature
2 cups of golden brown sugar
4 eggs
1 tbls vanilla
3 cups flour
pinch of salt
1 tsp baking powder
½ tsp bicarbonate of soda
1 cup of mixed berry yoghurt
little bit of milk
Continue reading
FONDANT CHOCOLATE CAKE
2 cups cake flour
2 cups brown sugar
3/4 cup cocoa powder
2 tsp baking powder
1 and 1/2 tsp bicarb
1 tsp salt
1 tsp coffee granules
1 cup milk
1/2 cup oil
2 eggs
2 tsp vanilla essence
1 cup boiling water Continue reading
SUSAN SE “SWISS” ROLLE
My swissrolle, best of both.
6 xl eiers, geskei
1 koppie suiker
5 ml vanilla
1 koppie koekmeel
5 ml bakpoeier
knippie sout
100 ml water
Klits geel van eiers, water, suiker en vanilla tot lig en donsig. Sif meel, bakpoeier en sout saam. Vou meel in beslag net tot gemeng, vou geklitste eierwitte by. Skep in die rolkoek pan en bak 20 min by 180°C.
Vir sjokoladerol het ek net 60 ml kakao by gesit. Ek het sommer met room versier met karamel.
Foto en resep geplaas deur Susan Van Dyk
Ek het eers met konfyt geoefen, kondensmelk is te duur om op’ n flop te smeer. Dis regtig net oefen. Klam vadoek, rol op, en rol af. Smeer, en rol weer. As ek room of vla icing insit, wag ek dat hy afkoel, dan smeer ek en rol op. Hierdie het karamel in. Nadat ek hom afgerol het, smeer ek die karamel op en rol weer mooi op. Ek sny my kante af voor ek die rol versier.
KLAM VANILLA KOEK MET SAGTE VANILLA VERSIERSEL
Ek het hierdie Klam Vanilla Koek gemaak die naweek vir my verjaarsdag! Heerlik sag en definitief vir die soettand!!
2.5 (325 g) koppies koekmeel
4 teelepel bakpoeier
½ teelepel sout
¾ koppie botter (kamertemperatuur)
1½ koppies (310 g) suiker
3 eetlepel olie
1 eetlepel vanilla ekstrak
4 groot eiers
1 ¼ koppie (300 ml) melk
Continue reading
VENETIAN WAFER CAKE
4 Tablespoon butter
¼ cup sugar
2 eggs
2 teaspoon vanilla essence
2 cups of cake flour
pinch of salt
2 teaspoon baking powder
½ litre thick cooked custard – 1½ liter milk and ½ cup of milk with 4 Tablespoon of custard powder
250 ml cream, whipped
KAREN SE VLAKOEK
1 koppie koekmeel
75 ml maizena
5 ml bakpoeier
1 ml sout
5 eiers, geskei
250 ml strooisuiker
100 ml yswater
Klits eiergeel en strooisuiker tot donsig. Voeg yswater bietjies by. Sif droë bestanddele saam en vou in. Klits eierwitte styf en vou in. Gooi in 2 ronde panne. Bak vir 20 minute teen 180°C of tot toetspen skoon uitkom. Continue reading
SPONGE CAKE WITH FRESH CREAM
6 eggs
1 ½ cups of sugar
2 teaspoons vanilla essence
2 cups of cake flour
4 teaspoons baking powder
¾ cup oil
¾ cup of boiling water
Beat eggs, sugar and vanilla essence.
Fold sifted cake flour and baking powder.
Lastly mix in oil and boiling water.
Bake at 180 °C in a greased pan for 30 minutes. (Can be divided into 2 cake pans) Continue reading
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