Raspberry Meringue Roulade

Very light and absolutely yummy roulade. 
It freezes well (wrap it in foil to freeze -defrost for 8 hrs).

Cake tin needed

13 x 9in Swiss roll tin

For the meringue

5 large egg whites

275g (10oz) caster sugar

50g (2oz) flaked almonds

For the filling

300ml (8oz) whipping cream

350g (12oz) fresh raspberries

Method

Preheat oven to 220° C

Whisk egg whites until very stiff. 
Gradually add the sugar, a teaspoon at a time until very stiff.

Spread the meringue into the tin and sprinkle with almonds.
Place the tin near the top of preheated oven and bake for 8 minutes until pale golden. 
Then reduce the heat to 160° C and bake for further 15 minutes.

Remove the meringue from the oven and turn it almond side down onto a sheet of non-stick baking parchment. 
Remove the parchment from the base of the cooked meringue and allow to cool for about 10 minutes.

While the meringue is cooling, whisk the cream until it stands in stiff peaks and gently mix in the raspberries.  Spread the cream with raspberries evenly over the cooled meringue. 

Start to roll from the long end fairly tightly until rolled up like a roulade. 
Wrap in non-stick parchment and chill before serving.

Orange and Sultana Traybake




Oranges and sultanas go so well together and make this cake very moist and light.



Cake tin needed

12 x 9in traybake

For the cake

225g (8oz) softened butter

225g (8oz) caster sugar

275g (10oz) self-raising flour

2 level tsp baking powder

4 large eggs

2 tbsp milk

275g (10oz) sultanas
Grand Marnier (enough to cover sultanas)

Zest of 2 oranges

For the icing

225g (8oz) sifted icing sugar

3 tbsp freshly squeezed orange juice

Method

Preheat the oven to 180° C.

Soak sultanas in Grand Marnier for about an hour.

Measure all the cake ingredients into a large bowl and beat until well blended.

Turn the mixture into the baking tin and level the surface.

Bake for about 40 minutes.

Leave to cool in the tin.

Once cooled completely ice with the icing and cut into squares.

Coffee and Walnut Traybake



Coffee and walnuts go particularly well toghether in this recipe.



Cake tin needed

10 x 8in traybake

For the cake

175g (6oz) softened butter

175g (6oz) caster sugar

225g (8oz) self-raising flour

1.5 level tsp baking powder

3 large eggs

2 tbsp milk

1tbsp coffee essence

For the icing

75g (3oz) softened butter

225g (8oz) sifted icing sugar

2 tsp milk

2 tsp coffee essence

12 or so Walnut halves for decoration

Method

Preheat the oven to 180° C.

Line the tin with baking parchment.

Place all cake ingredients in a large bowl and beat well for 2 minutes or until well blended.

Transfer to the tin and level the top.

Bake for 30-35 minutes.

Leave to cool in the tin.

To make the icing, beat together the butter, icing sugar, milk and coffee essence. 

Spread evenly over the cold cake using a palette knife, then decorate with the walnut halves and cut into squares.

Basic All-in-one Sponge Traybake

Light and fluffy - simple cake to make.

Cake tin needed

12 x 9in traybake

For the cake

225g (8oz) softened butter

225g (8oz) caster sugar

275g (10oz) self-raising flour
2tsp baking powder
4 large eggs

4 tbsp milk

A little sifted icing sugar, for dusting

Method

Preheat the oven to 180° C.

Line the tin with baking parchment.

Measure all the ingredients except the icing sugar in a large bowl.

Turn the mixture into the prepared tin and level the top.

Bake for 35-40 minutes.

Leave to cool in the tin.

Cut into squares and dust with little icing sugar.

Apple Pie (Croatian Recipe - Pita od Jabuka)




This is old Croatian recipe - just like my mother used to bake.

 

Cake tin needed

12 x 9in traybake

For the pastry

300g plain flour

150g butter

50g caster sugar

Grated rind and juice of 1 lemon

2 egg yolks

Pinch of salt

1 tsp baking powder

For the filling

750g grated cooking apples

150g granulated sugar

1 tsp cinnamon

1 tsp vanilla extract

50g ground walnuts

50g raisins

Method

Preheat the oven to 180 ° C.

Line the tin with parchment paper.

For the cake

Combine all ingredients for the pastry to make a dough. 

Do not overwork. 

Cool in the fridge for 1 hour.

For the filling

Combine all ingredients for the filling.

Divide the dough into two. 

Roll out the dough.

Press half into bottom of the tin.

Spoon in apple filling and cover with 2^nd half of dough.

Bake for 45 min.

Dust lightly with icing sugar and cut into squares.

It will keep fresh for couple of days in plastic container if not eaten the same day.

Tastes lovely either warm or cold.

Farmhouse Orange Victoria Sandwich

Lovely moist and orangey cake.

Cake tin needed

2 x 18cm (7in) sandwich cake tins

For the cake

175g (6oz) softened butter

175g (6oz) light muscovado sugar

175g (6oz) self-raising flour

3 large eggs

1.5 level tsp baking powder

Zest of 1 orange

For the filling

40g (1.5 oz) softened butter

100g (4 oz) icing sugar, sieved

1-2 tbsp fine-cut marmalade

Icing sugar, sieved, for dusting

Method

Preheat the oven to 180° C.

Line the tin with baking parchment.

Measure all the ingredients for the cake in a large bowl.

Beat well for 2 minutes until smooth and blended.

Divide mixture between the tins evenly and level out.

Bake for 25-30 minutes.

Turn out the cake onto a wire rack to cool and peel off the paper.

Measure the ingredients for the filling into a bowl.

Blend together until smooth.

Use to sandwich the cakes together.

Dust the top of the cake with sieved icing sugar.

Mini Victoria Sandwiches

A miniature classic - delicious and perfect for party.

Cake tin needed

1 Swiss Roll tin

For the cakes
225g (8oz) caster sugar
225g (8oz) self raising flour
225g (8oz) softened butter

1 tsp vanilla bean paste

4 eggs + 1 yolk to enrich

Mix all ingredients together in free standing mixer.

Spoon into 1 lined swiss roll tin.
Bake for 18-20 mins.
Leave to cool.
Cut out rounds.

Jam

450g strawberries
300g jam sugar
Put strawberries in pan, break up with fork, pour in sugar.
Bring to boil, cook for 10 mins, decant, leave to cool.

Buttercream
500g icing sugar & some for dusting
125g softened butter
2 tbsp milk
Mix in freestanding mixer to a light fluffy constancy. 

Spread the bottom layer with buttercream.

Top with a teaspoon of jam and sandwich with the top cake layer.

Lightly dust with icing sugar to serve.

Keep in an airtight container and eat within 2 days.

Carrot Cake with Mascarpone Filling and Topping



Most delicious and moist cake.



Cake tins needed

2 x 20cm round cake tins

For the cake

2 cups granulated sugar

2½ cups plain flour

1⅓ cups vegetable oil

3 extra-large eggs

1 tsp pure vanilla essence

1 tbsp plain flour (to toss walnuts and sultanas in)

2 tsps ground cinnamon

2 tsps bicarbonate of soda

1½ tsps salt

1 cup sultanas

1 cup chopped walnuts

450g grated carrots

For the topping and filling

500g Mascarpone cream cheese

125g cold Philadelphia full fat cream cheese

50g softened unsalted butter

500g icing sugar

6tsp vanilla essence

50g chopped walnuts

 

Method

Preheat the oven to 180°C.

Butter 2 (8-inch) round cake pans.
Line with parchment paper.

For the cake

Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow.
Add the vanilla.

In another bowl, sift together 2 1/2 cups flour, cinnamon, baking soda and salt.

Add the dry ingredients to the wet ingredients.

Toss the raisins and walnuts with 1 tablespoon flour - this will stop raisins sinking to the bottom.
Fold in the carrots.

Add to the batter and mix well.

Divide the batter equally between the 2 pans.
Bake for 55 to 60 minutes, or until a toothpick comes out clean.
Allow the cakes to cool completely in the pans set over a wire rack.

For the frosting
Beat the icing sugar and butter together in a mixer with paddle attachment on medium-slow speed until the mixture comes together and is well mixed.

Add vanilla extract.

Add Mascarpone and Philadelphia in one go and beat until it is completely incorporated.

Turn the mixer up to medium-­high speed.

Continue beating until the frosting is light and fluffy, at least 5 minutes.

Do not overbeat, as it can quickly become runny.

Fold in chopped walnuts.

 

Place 1 layer, flat-side up, on a plate or cake pedestal.
With a knife or spatula spread the top with frosting.
Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
Decorate with walnut halves.

Chocolate and Orange Mini Sponges with Chocolate Buttercream

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Coffee Cake

‎04.03.12 - Hokey Pokey Coffee Cake - a special cake from New Zeland. Coffee and walnuts go so well toghether and walnut praline is nice and crunchy.

Cupcakes

‎08.03.12 - I made small vanilla and choc cuppies.

Chocolate Chip Cookies

‎02.03.12 - Biscuits day, chockie and chockie :)

Mini St Clements Muffins

‎28.02.12 - Mini St Clements Muffins - nice and fresh flavour from orange and lemon

Blueberry Muffins

‎28.02.12 - Blueberry and lemon muffins, like the delicate lemon flavour must make some more :)

Chocolate Chip and Vanilla Marble Cake

‎26.02.12 - Chocolate chip and vanilla marble cake with white and dark chocolate icing.

Brownies 'deluxe'

‎20.02.12 - Chocolate chip biscuit base, Oreos in the middle and covered up with chocolate brownies mix with orange rind and walnuts - very yummy.

Victoria sponge with raspberry jelly

Cake tins needed:

2 x 20cm (8 in) sandwich tins

For the cakes

4 free-range eggs

225g/8oz, caster sugar plus a little extra for dusting the finished cake

225g/8oz self raising flour

225g/8oz butter at room temperature, plus a little extra to grease the tins

For filling

5 tbsp raspberry jelly

For decorating top

1 tbsp sifted icing sugar

Preheat the oven to 180C.

Grease and line 2 x 20cm/8in sandwich tins.

Break the eggs into a mixing bowl, add the sugar, flour, baking powder and butter.

Mix everything together until well combined – about 2 minutes.

Do not overmix.

Divide the mixture evenly between the tins: this doesn’t need to be exact.

Smooth the surface of the cakes.

Place the tins on the middle shelf of the oven and bake for 25 minutes.

The cakes are done when they’re golden-brown and coming away from the edge of the tins.

Remove them from the oven and set aside to cool in the tins for five minutes. Then run a palette or rounded butter knife around the inside edge of the tin and carefully turn the cakes out onto a cooling rack.

To take cakes out of the tins without leaving a wire rack mark on the top, put the clean tea towel over the tin, put your hand onto the tea towel and turn the tin upside-down.

The cake should come out onto your hand and the tea towel – then you can turn it from your hand onto the wire rack. Remove baking parchment.

Set aside to cool completely.

To assemble the cake, place one cake upside down onto a plate and spread it with plenty of jam.

Top with the second cake, top-side up.

Sprinkle over the caster sugar.

Chocolate Brownies Hearts

14.02.2012 - This is my first effort of baking - Chocolate Brownies for my darling hubbie on Valentines day xxx

Not followed any recipe for this first cake. 

As I'm very new at baking I used ready pack by Berry Crocker for this first effort.