Eggless Sponge Cake

 Ingredients

2 cups cake flour

4 tsp baking powder

1 cup castor sugar

1 cup milk

1/2 cup melted butter

1 tsp vanilla essence

3/4 cup oil

Method

• mix castor sugar, milk, butter,  oil and vanilla essence in  a bowl until sugar is dissolved
• in another bowl sift cake flour and baking powder
• add milk mixture to flour and beat until everything is combined
• pour batter into greased oven tray
• bake in a preheated oven at 180° for 20 minutes or until toothpick comes out clean when testing cake

Carrot Cake

 * This recipe can also be used for carrot cake muffins

You Will Need:

For the Carrot Cake:

• 4 cups grated carrots

• 1 cup brown sugar

• 4 large eggs

• 1 ½ cups white sugar

• 1 cup vegetable oil

• 2 teaspoons vanilla extract

• 3 cups all-purpose flour

• 3 teaspoons ground cinnamon

• 1 ½ teaspoons baking soda

• 1 teaspoon salt

• 1/2 cup (50g) coarsely chopped pecans (for topping the cake)

Cream Cheese Icing 

• 4 tablespoons unsalted butter, at room temperature
• 225g cream cheese
• 4 cups powdered sugar, more for a stiffer frosting, sifted if lumpy (add more or less depending on desired consistency)
• ¼ teaspoon vanilla extract
• salt to taste (salt balances the sweetness)

Cake Method:

In a medium bowl, combine the grated carrots with the brown sugar. Mix well and set aside for 10 minutes to let the carrots soften and release some moisture.

Preheat the oven to 180°C .

Grease and flour two 9-inch round cake pans or line them with parchment paper.(can also use an oven tray)

In a large bowl, whisk together the eggs, white sugar, vegetable oil, and vanilla extract until smooth and well blended.

Stir the carrot and brown sugar mixture into the wet ingredients.

In a separate bowl, sift together the flour, ground cinnamon, baking soda, and salt.

Gradually fold the dry ingredients into the wet mixture, mixing until just combined.

Gently fold in 1/2 cup of pecans into the batter.

Divide the batter evenly between the prepared pans.

Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Once cooled and frosted, sprinkle the remaining 1/2 cup chopped pecans over the top of the cake.

Cream Cheese Frosting Method:

Mix butter, cream cheese, salt and vanilla essence together.

Gradually add Icing sugar and mix until desired consistency of icing is reached. Use more icing sugar for a stiffer frosting and less for a piping consistency.

Quick and Easy Vanilla Sponge Cake

INGREDIENTS

125g butter
250 ml sugar
2 tbsp vanilla essence
3 eggs
500 ml cake flour
1 tbsp baking powder
1/2 tsp salt
2 cups milk

Chocolate Ganache Icing

2 slabs milky bar
4 tbsp dessert cream

Butter Icing

100 g butter softened
500 ml icing sugar
1 tsp vanilla essence
+ - 2 tbsp milk

METHOD

• Preheat oven to 180° and grease a round cake tin
• Cream butter and sugar together until light and creamy
• Add vanilla essence
• Separate egg yolks from egg whites and add only the egg yolks to batter one at a time mixing well after each addition 
• Sift the flour , baking powder & salt together
• Fold into the creamed mixture, alternating with milk
• Lastly fold in the egg whites to mixture gently
• Pour mixture into cake pan and bake until golden in color or when knife comes out clean when inserted into cake
• Ice the cake with either the chocolate ganache icing OR the butter icing

ICING

   

Chocolate ganache 

• Melt chocolate and mix dessert cream into melted chocolate
• Spread over cake , garnish the top of cake with grated chocolate of your choice 

Butter Icing

• Cream butter and icing sugar together
• Add vanilla essence and enough milk to make a soft spreading consistency
• Spread over cake and garnish with decorations of your choice

* 2 cakes can be made and sandwiched together with icing

Mince Pies

INGREDIENTS

250 ml cake flour
2 ml salt
125 g cold butter
125 g smooth cottage cheese
454 g jar fruit mincemeat
1 extra large egg white
castor sugar

METHOD

• Sift flour and salt together
• Rub in butter until mixture resembles breadcrumbs
• Add cottage cheese and mix into a soft dough
•  Place in plastic wrap and refrigerate for a few hours
• On a floured surface , roll out dough to a thickness of 3mm
• Cut out rounds to fit base of patty pan tins or bun tins
• Cut the same number of smaller circles to form the lids of pies
• Place 5 ml fruit mince on the base of each pastry
• Dampen pastry edge with water , cover with lid, and seal. Prick holes in the lid with a fork 
• Brush with lightly beaten egg white or iced water
• Bake in a pre heated oven at 200°C for 15 minutes or until golden brown
• Sprinkle with castor sugar while still warm.