RENEE’S OLD FASHION CHOCOLATE CAKE
Cake Ingredients:
1 1/2 cups (400 grams) granulated white sugar
1 3/4 cups (245 grams) all-purpose flour
3/4 cup (75 grams) unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1 cup (240 ml) warm coffee (Hazelnut flavour) my personal preference or (lukewarm water)
1 cup (240 ml) milk
1/2 cup (120 ml) canola oil
1 1/2 teaspoons pure vanilla extract
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SJOKOLADE SPONSKOEK MET SJOKOLADE MOUSSE VULSEL EN BOTTER VERSIERSEL
2 koppies koekmeel
4 eiers
2 koppies suiker, teelepel vanilla escense (ek het chocolate essence gebruik)
2 teelepels bakpoeier
¼ koppie kakao
125 ml melk
125 ml water
100 ml kookolie
Versiering
500 g versiersuiker
125 g botter
skeut suurlemoen sap
pakkie chocolate mousse
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MELISSA’S SWISS ROLL
3 large eggs, at room temperature
75 g (100 ml) castor sugar
75 g (135 ml) self-raising flour
castor sugar extra
about 60 ml apricot/raspberry jam
Heat the oven to 220°Cel. Grease and line with greased greaseproof paper a swiss roll tin 32,5 cm x 22,5 cm.
Whisk the eggs and sugar together in a large bowl until the mixture is light and creamy and the whisk leaves a trail when lifted out. Sieve the flour and carefully fold it into the mixture with a metal spoon. Continue reading
ALTA SE SWARTWOUD KERSIEKOEK
2 koppies koekmeel
2 koppies strooisuiker
3 teelepels bakpoeier
knippie sout
½ koppie kookolie
7 ekstra groot eiers, geskei
½ koppie kakao
amper ‘n koppie vol kook water (so tusen ¾ koppie en vol koppie)
5 ml vanilla geursel
2 ml kremetart
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BOKS- OF OONDPAN KOEK
500 ml kookwater
150 ml kakao
2 teelepels vanilla geursel
250 ml kookolie
Meng bogenoemde saam en laat staan eenkant.
6 eiers
750 ml suiker
3 ½ koppie koekmeel (vir wit koek 4 koppies koekmeel)
6 teelepels bakpoeier
knypie sout
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HEERLIKE WITKOEK
220 g botter
110 g margarien
3 koppies suiker
5 eiers teen kamertemperatuur
3 koppies koekmeel
2 teelepels bakpoeier
¼ teelepel sout
½ koppie melk
½ koppie karringmelk
2 teelepels vanilla geursel
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GATEAU OPERA
For almond sponge cake
3 tablespoons cake flour (not self-rising), sifted after measuring, plus additional for dusting pan
2 whole large eggs at room temperature for 30 minutes
1 cup almond flour (3 1/2 oz) or 2/3 cup blanched whole almonds (see cooks’ note, below)
½ cup confectioners sugar, sifted after measuring
2 large egg whites at room temperature for 30 minutes
⅛ teaspoon cream of tartar
⅛ teaspoon salt
1 tablespoon granulated sugar
2 tablespoons unsalted butter, melted, foam discarded, and butter cooled
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SABRINA’S CUSTARD BERRY CAKE
Custard
4 egg yolks
160 gr sugar
70 gr cake flour
500 ml milk
Beat eggs with sugar add flour.
Boil milk until warm not hot and add to egg mix place on medium heat and cook until custard thickens.
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VANILLA CAKE IN FRYING PAN
My 1 st attempt of baking a cake in an electric frying pan.
Devine. Here’s the recipe.
3 eggs
125 ml sugar
5 ml vanilla essence
250 ml selfraising flour
60 g melted butter
Beat the egg whites till stiff, beat in sugar, egg yolks and vanilla. Beat until thick. Fold in sifted dry ingredients and melted butter. Fold in well.
Pour mixture into baking cake pan. Continue reading
SUURLEMOEN BROODJIE KOEK
Smeer ‘n brood pan met botter, verhit oond vooraf op 180°C
1 koppie suiker (250 ml)
2 eiers
125 ml botter
Rasper skil van 1 suurlemoen
Halwe koppie melk
Knippie sout
2 kp bruismeel (500 ml)
Sous:
125 ml koppie suiker
2 suurlemoene se sap
Rasper skil van 1 suurlemoen
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