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

Cream butter and sugar until light and fluffy. Add almond essence and cream some more. Next mix egg whites with milk and add to the mixture alternatively with sifted flour, baking powder and salt mixture. Grease to cake pans and drop mixture in. Bake at 180 degrees for 20 to 25 minutes. Once the cake is baked make a syrup with:-
1 and 1/2 cups of sugar
3/4 cups of water
1 tablespoon of butter
2 Tablespoons of cocoa powder

Dip the cake in syrup and roll in coconut on each side. Layer with fresh cream beaten with a tablespoon of sugar.
Photo: Yasmeen Ibrahim

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
125 ml kirsch
125 ml botter / margarine
4 koppies versiersuiker
60 ml espresso
750 ml varsroom
45 ml kirsch
15 ml gelatien
90 ml water by kamer temperatuur

Stel oond op 180 grade C. Smeer 4 laagkoekpanne en voer uit met bakpapier. Smeer die papier ook. Jy kan ook twee panne gebruik en jou koeklae halveer wanneer klaar gebak.
Meng kakao, meel, suiker, bakpoeier, koeksoda en sout.
Klits eiers, olie en karringmelk saam. Meng geleidelik by jou droe bestanddele in, meng tot net gemeng. Roer sjokolade morsels in.
Verdeel mengsel tussen koekpanne en bak 35 – 40 (vir 2 lae) en sowat 20 – 25 minute vir 4 panne, of tot gaar. Koel af vir 10 minute in panne. Verwyder en plaas op afkoel rakkies.
Druk gaatjies met tandestokkie in koek en gooi kirsch (waar jou kersies in geweek het) oor. Laat heeltemal koud word.
Klits botter tot romerig en voeg versiersuiker bietjies bietjies om die beurt met die afgekoelde espresso by. Klits tot goed romerig en indien te styf gooi klein bietjie kirsch by.
Halfveer jou kersies. Deel vulsel in 3 gelyke dele. Plaas een koeklaag op opdienbord en smeer vulsel bo op. Pak laag kersies op. Doen so met al die lae, maar los boonste laag sonder versiering. Draai kleefplastiek om die koek en sit in yskas vir 1 – 2 dae.
Op die dag wat jy die koek gaan bedien: meng gelatien met koue water in koppie en los eenkant. Klits room tot sagte punte vorm. Gooi kirsch bietjie vir bietjie by terwyl jy deurentyd die room klits. Smelt gelatien deur koppie in bakkie met warm water te sit. Laat dit effens afkoel, maar oppas dat dit nie stol nie…. Meng bietjie van die room daarby in en gooi dan alles by jou room terwyl jy deurentyd klits, totdat room stywe punte vorm. Oppas vir oorklits!! Vul jou versierbuis met room en plaas in yskas. Versier nou die koek bo op en langs kante met room. Spuit room rosette op koek en strooi fyn sjokolade oor. Ek het sommer sjokolade met aartappelskiller gesny. Ook van die orige kersies bo op gesit.
Resep en foto: Elaine Steyn Steyn

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

Separate the eggs, placing egg whites in a large mixing bowl and the yolks in a small cup. Beat the egg whites until firm with a balloon whisk, if available, to create the greatest volume.
Sift flour, sugar, salt & baking powder into a bowl and add the oil, water and vanilla and mix at low speed with egg beater for 2 mins or until evenly combined.
Add the egg yolks to the batter and beat only until blended. Pour the batter into the bowl with the beaten egg whites and mix gently but thoroughly with a spatula.
If an angel cake tin is used, grease the tube only very lightly with margarine. DO NOT grease the sides or base of the tin.
OR
If a layer cake is made, grease two 220 mm springform cake tins generously with margarine*
OR
If a loaf cake is required, grease one large (2 litre) or two small (1 litre) tins generously with margarine.
OR
Spray out Bundt tin thoroughly with cook & spray* all the way to the edges as this cake does rise all the way to the edges.
Pour the batter into the tins and knock each tin lightly on a hard surface to release large air bubbles. Bake at 180°C for 20-25 mins for the layers or small loaves and 30-35 mins for the ring cake or large loaf, until golden brown and firm to the touch. Test with a metal skewer to ensure that the cake is thoroughly baked before removing from the oven.
Note:
It is essential to bake this cake correctly. If under cooked the sponge texture will collapse and if over cooked the cake will tend towards dryness. Check carefully towards the end of the baking time to ensure optimal results.
Turn the angel cake tin carefully and allow the cake to cool upside down in the tin for at least 20 minutes to prevent shrinkage and ensure a perfect texture.
OR
Loosen the sides of the layers in the springform tins and allow to cool for a few minutes before releasing the spring. Turn over onto cooling racism remove the bases and allow to cool completely before assembly.
OR
Loosen the sides of the loaf cake carefully, knock the tin on a hard surface and shake from side to side to release the base of the cake. Turn out onto cooling rack.
OR
Run the edge of smooth sharp knife along the inside edge between the cake and Bundt tin to loosen the cake. Allow to cool in the tin for a few minutes then turn out onto a paper round placed on top of the cooling rack. This enables you to move the cake to another plate later without breaking the cake. Allow to cool completely before drizzling with icing.
Serve plain or dust with icing sugar or drizzle with ganache.
This cake freezes perfectly with no icing or decorations.
Variations:
Can be filled with fresh cream, fresh fruits, caramel, chocolate shavings etc.
I opted to make a chocolate marbled cake as follows- pour half the batter into the tin. Mix 30ml of cocoa powder with about 50 ml of boiling water, mix until no clumps and mix into the remaining batter. Pour the dark mixture over the batter in the tin in a zig-zag manner or draw a knife through the batter to create a marbled effect.
*I always use Tin Glide for greasing the insides of the cake tins but it’s easier to spray the Bundt tin because of the curved sides.
Photo: Elsabie Templeton

Variasie met lemoen en donker sjokolade:
Vervang die helfte van die water met vars lemoensap en wanneer die beslag aangemaak is hou ongeveer 1/4 om met bietjie geel kleursel en die fyn gerasperde skil van lemoen te geur. By die ander 3/4 sit kakao poeier in bietjie kookwater opgelos soos per resep. Wanneer koek afgekoel het sprinkel kakao oor koek met siffie en sprinkel met eetbare goue poeier. Die lemoengeur is baie intens met die skil daarby en komplimenteer die donker sjokolade perfek.
Foto: Elsabie Templeton

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

Grease a bundt tin and set aside. Preheat oven to 165°C.
Put all ingredients in bowl except milk, mix well for 5 minutes, if batter is to stiff, add the bit of milk. Pour batter into the bundt tin and bake for 55 to 60 minutes, test with a skewer, leave for 5 minutes in tin then turn out onto cooling rack, leave till cool. I mixed icing sugar with lemon juice & colouring which I then drizzled over the cake.

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

In a large bowl place all dry ingredients and whisk for a few minutes to mix thoroughly.
In a separate bowl mix milk,oil, eggs and vanilla essence, whisk for 2 minutes.
Add the egg mixture to flour mixture and beat at slow speed for 1 minute, then high speed for 3 minutes. Add the boiling water and mix 1 minute, the batter will be very liquid, but that ensures a lovely moist cake. Divide mix between 2 x 20 cm cake pans and bake for 30 minutes at 180°C.
Photo: Jacqueline Jones

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

Berei reghoekige (26 x 38 cm ongeveer) pan voer met bakpapier. Skakel oond aan op 176°C.
Meng die meel, bakpoeier, en sout in medium bak.
Voeg botter, suiker, olie en vanilla in ander groot bak en klits tot lig in kleur en donserig, omtrent 3-4 minute.
Voeg eiers een vir een by, meng tot omtrent heeltemal gemeng na elk.
Voeg helfte van droë bestanddele by die mengsel tot omtrent heeltemal gemeng.
Voeg melk stadig by tot goed gemeng, die beslag sal ‘curdled’ lyk, maar dit is reg so.
Voeg die orige droë bestanddele by, moenie dit oormeng nie.
Bak vir 22-25 minute.
Verwyder koek van oond en laat afkoel vir 2-3 minute, dan plaas op afkoel rak en laat koud word.

Sagte Vanilla Versiering:
2 koppies botter, sag
6 koppies gesifte versiersuiker
1 teelepel vanilla extract
Meng tot sag en romerig vir ongeveer 2 minute. Voeg suiker ½ koppie op ‘n keer by, klits in vanilla en sout, meng tot sag.
Resep en foto: Zinelle Mulder

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

Cook custard thick by bringing ½ liter milk to the boil and adding a mix of ½ cup of milk and 4 Tablespoon of custard powder. When done divide custard into 3 parts and tint, green, pink and leave the last one plain.
For the layers:
Melt the butter and beat in the sugar, eggs and vanilla essence.
Add the flour, salt and baking powder and make into a soft rollable dough.
Divide dough into 6.
Roll each one into a roti/ plate size
Bake at 200°C for 8 minutes each.
Layer each biscuit with custard and whipped cream. Place the next biscuit on top and spread again with custard and whipped cream.
Crumb the last biscuit and sprinkle on the top.
Photo: Yasmeen Ibrahim

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.

Vla:
3 koppies melk
175 ml vlapoeier
125 ml margarien
250 ml strooisuiker
5 ml vanilla geursel

Meng die vlapoeier en melk. Bring tot kookpunt. Gooi warm mengsel in ‘n plastiek bak en klits die oorblywende bestanddele by. Laat dit koud word in die yskas. Roer af en toe.
Verdeel elke koek in twee (4 dele) en versier met vla tussen lae en bo-op.
Foto: Karen Marais

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)

For the topping:
Beat 2 cups of fresh cream with 2 tablespoons of icing sugar and spread on the cake.

N.B: I made a large cake and sliced through the centre. Filled the middle and top with cream.
Recipe posted by Yasmeen Ibrahim
Photo: Yasmeen Ibrahim