Category Archives: Cakes
Various cakes
Eggless Vanilla Sponge Cake
Simple vanilla sponge cake with white icing and multicoloured sprinkles
The origins of the traditional old school cake recipe can be traced back to the 1980s. A wholesome treat that required only a few ingredients easily found in any household instantly became popular, still remaining an integral part of UK cuisine in modern times. In the early 20th century, it was common for schoolchildren to bring cakes and other treats from home to share with their classmates. However, with the advent of school meals, school cakes became a staple of the school lunch menu. School (vanilla) cakes have remained popular over the years due to their simplicity and affordability. They are filling and satisfying snacks that can be easily made in large batches to feed a large number of students. Additionally, school cakes are often served with a side of custard or cream, which provides added richness and texture.
Here’s my version of an eggless vanilla sponge cake. A delicious yet simple true British vanilla cake with icing and sprinkles – the classic easy bake for everyone to enjoy!
Salwaa’s Cape Malay Cooking
From My Kitchen To Yours – keeping our heritage alive since 2011!
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Ingredients:
1⅓ cups cake / plain / all purpose flour
¾ cup granulated sugar
½ tsp baking powder
Pinch of salt
¾ cup milk
½ cup plain yoghurt
½ cup oil
1 tsp vanilla essence
Method:
Preheat oven to 180°C.
Grease and line a 7″ round cake tin. You can also use a rectangular baking tray like I did with this one.
In a bowl mix together flour, sugar, baking powder, salt and baking soda.
Add the yogurt, oil, milk and vanilla in the centre.
Mix it to form a smooth batter.
Pour it into the prepared cake tin.
Bake for 30-40 minutes or until a tooth pick inserted comes out clean.
Rest it on the wire rack for 10 minutes.
Flip on the wire rack, remove tin and the paper.
For the topping:
200g icing sugar
3 tablespoons cold water
Sprinkles
FAQ:
Why has my cake dipped in the middle?
This might happen due to over mixing, an uneven baking temperature, or short baking times.
Why has my cake risen in the middle?
The reasons include the wrong quantity of the raising agent, a wrong size baking tray, or very high baking temperatures.
How do I know that the cake is done?
Try inserting a toothpick into it; a clean toothpick is a sign that your treat is ready.
How long can this cake last?
When stored in the fridge or in a cool place in an airtight container, it can last for about 3-4 days. But I can guarantee it will be gone within one day!
Fresh Fruit & Cream Sponge Cake
Weekend Baking Inspo…
Fresh Fruit & Cream Sponge Cake
This vanilla cake is quite an easy cake to make. A simple yet delicious 2 layer sponge cake which can be used for any occasion. I used homemade strawberry compote to sandwich the cake and for the topping.
From My Kitchen To Yours – keeping our heritage alive since 2011!
Ingredients:
1 cup castor sugar
4 large eggs
1 cup cooking oil
2 tsp vanilla essence
1½ cups cake/plain flour
1 cup self raising flour
2 tsp baking powder
½ cup milk
300ml fresh cream, whipped (1 tub)
Strawberry compote**
Fresh seasonal fruit
Method:
Preheat oven to 180°C.
Grease 2 x 20cm baking tin with butter or oil, dust the baking tins with flour or line the tins with greaseproof paper.
Cream eggs, sugar and oil until light and fluffy or until sugar has dissolved. Add vanilla essence. Add flour and baking powder and stir well. Stir in milk and mix to combine until the mixture is a smooth dropping consistency. Divide the mixture between the two prepared tins and bake for 20 – 25 minutes. To check if cake is done insert a skewer in the middle of the cake, if it comes out clean it is done. Allow to cool slightly, turn out into a cooling rack to cool down completely. Sandwich the cakes together with strawberry compote and some of the whipped cream. Pipe fresh cream around the edge of the cake, fill the centre of the cake (inside the cream)
Decorate with slices of fresh fruit. I used strawberries, figs, passion fruit, kiwi and blueberries.
To make the strawberry compote
1 Tbsp maizena /cornstarch
3 Tbsps warm water
500g strawberries, hulled and sliced in half (you can also use frozen, no need to thaw)
zest and juice from ½ small lemon
¼ cup sugar
Method:
Mix the maizena with the warm water until dissolved.
Add the strawberries and all the other ingredients in a pot.
Simmer for about 10 minutes over low heat.
Cool completely before using. It will thicken up as it cools down. Store in an airtight container for 1 week in a refrigerator.
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Recipe for 100 cupcakes
Baking for a crowd doesn’t have to be stressful! My cupcake recipe, fit for any large gathering, will ensure you’ll have more than enough to go around and have leftovers to enjoy with a cuppa…
You will need a really big bowl to mix the batter. Perfect homemade cupcakes also depend on the ingredients you use, the techniques you employ, and the variables in your own kitchen. But thankfully, in most cake recipes, the same basic principles apply.
Some tips for baking the perfect cupcake:
- 1. Use quality ingredients – I always use large eggs
- 2. Bring ingredients to room temperature – Let eggs and milk warm up on the counter for 1 hour before you mix your batter for a taller, softer cupcake!
- 3. Use a kitchen scale or measuring cups – ensure you use the correct size measuring cups and spoons
- 4. Don’t over-mix the batter – For best results, mix by hand (or use a stand mixer on the lowest setting), and mix until all ingredients are just combined.
- 5. Check your oven temperature – for a flat cupcake top, I recommend baking on 170°C for approx 25 min
- 6. Don’t open the oven door during baking! – opening the door whilst baking may result in your cupcake sinking in the centre
- 7. Bake cupcakes in the centre of your oven – Position your oven rack in the very centre of your oven to help cupcakes bake evenly (unless you using a fan assisted oven)
- 8. Use a quarter cup measurement to fill cupcake liners – fill your cupcake liners two thirds full
- 9. Move cupcakes to a wire rack to cool completely – allow the cupcakes to cool completely before decorating
My cupcake recipe can be made a day in advance and also freeze well. Flash freeze on a tray and then seal in an airtight container. Can be frozen for up to three months. When ready to enjoy, you can thaw the cupcakes at room temperature on a plate, they should be ready to consume in around 2 hours.
If possible, try to freeze cupcakes unfrosted. They are easier to store and stack, and can be quickly frosted just before you’re ready to serve them.
My recipe for a hundred simple cupcakes.
You will need:
5 cups castor sugar
20 large eggs
5 cups cooking oil, I used vegetable oil
3 tablespoons vanilla essence
10 cups cake or plain flour
5 tablespoons baking powder
2½ cups milk
You will need to:
Preheat oven to 170C, line muffin or cupcake tins with cupcake cases.
Cream eggs and sugar until light and fluffy. Pour in the oil and mix well until the mixture is light and creamy. The mixture should be pale yellow in colour. Stir in the vanilla essence. Add the flour and baking powder, mix until combined. Do not over mix. Stir in milk and mix to combine until the mixture is a smooth dropping consistency.
Divide the mixture equally between the 100 cupcake cases. I used a quarter measuring cup to fill my cupcake cases. Fill the cases up to three quarters.
Bake the cupcakes in a preheated oven at 170°C for 15-20 minutes or until well risen, golden brown and firm to the touch. Transfer to a wire rack to cool. Decorate as required.
PS: this recipe yields slightly more than 100, (I get approx 6-7 extras)
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Vanilla Sponge Cake
Here’s a delicious cake to treat your family with. My recipe uses minimal store cupboard ingredients. This cake can either be filled and topped with fresh fruit, jam or homemade fruit compote.
From My Kitchen To Yours – keeping our heritage alive since 2011!
Ingredients:
1½ cups cake flour
2½ tsp baking powder
¼ tsp salt
¾ caster sugar
180g soft butter
3 large eggs
2 tsp vanilla essence
Filling:
600ml fresh cream
2 tbsp sugar
1 tsp vanilla essence
Strawberry / apricot jam (optional)
Topping:
Left over cream from the filling
Canned apricot / peaches slices or fresh strawberries
Method:
Pre-heat your oven to 170°C.
Grease two 18cm round cake pan and line bottoms with greaseproof paper.
In a bowl, sift the flour, baking powder and salt.
Using another bowl, cream the butter and sugar until light, fluffy and creamy.
Beat the eggs in one at a time.
Slowly fold in the dry ingredients. Stir gently until all the ingredients are incorporated.
Do not overmix.
Divide the batter evenly between the two prepared cake pan.
Bake for 15 – 20 minutes or until a toothpick inserted in the middle comes out clean.
Take out of the oven and leave to cool in the pans for 10 minutes before turning the cakes out onto a wire rack. Cool completely.
Filling:
In a clean bowl whip the fresh cream, sugar and vanilla essence until the cream hold a stiff peak.
When the cakes are cool, sandwich together with a layer of jam, if you’re using it and a third of the whipped cream.
Spread the remaining cream over the top and sides.
Garnish / dip the sides with crushed peanuts or roasted desiccated coconut.
Top with slices of canned apricot, peaches or slices of fresh strawberries.
Alternatively, sandwich the cakes together with strawberry compote and some of the whipped cream. Pipe fresh cream around the edge of the cake, fill the centre of the cake (inside the cream) with strawberry compote.
Decorate with slices of fresh strawberries.
**To make the strawberry compote**
1 Tbsp maizena /cornstarch
3 Tbsps warm water
500g strawberries, hulled and sliced in half (you can also use frozen, no need to thaw)
zest and juice from 1/2 small lemon
1/4 cup sugar
Mix the maizena with the warm water until dissolved.
Add the strawberries and all the other ingredients in a pot.
Simmer for about 10 minutes over low heat.
Cool completely before using. It will thicken up as it cools down. Store in an airtight container for 1 week in a refrigerator.
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Hungarian Tart (Krummel Tert)
Hungarian tart or krummel tert, is a soft crumbly biscuit like cake similar to the short crust pastry. It can be filled with jam of any flavour. Substitute the jam for apples to make an apple crumble. Serve on its own, with a scoop of ice cream or a dollop of whipped cream. I’m not sure where the name Hungarian tart originates from though, would be interested if anyone could shed some light on the origin of Hungarian Tart.
Ingredients:
125g butter
2 Tbsp cooking oil
1 large egg
2 Tbsp castor sugar
1 tsp vanilla or almond essence
2 cups cake flour, sifted
2 tsp baking powder
Smooth apricot jam (or mixed fruit jam)
Desiccated coconut as needed
Icing sugar as needed
Method:
Grease a small Swiss roll pan. Or you may use a round cake tin
Cream the butter and sugar until light and fluffy.
Add egg, oil and essence, mix well.
Add the sifted flour as well as the baking powder, mix into a soft dough.
Refrigerate one third of the dough for about 20 minutes.
Or you can even put it in the freezer for a few minutes.
Press the remaining dough into prepared pan.
Spread a thick layer of jam on top of the dough in the pan.
Sprinkle a thin layer of coconut over the jam.
Grate the remaining dough on top.
Bake 12-15 minutes or until light golden brown at 180°C in a pre-heated oven.
Sift the icing sugar over as soon as it comes out of the oven.
Leave to cool in pan then cut into squares/slices.
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Upside Down Pineapple Cake
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3 Ingredient Fruit Cake
Introducing my 3 ingredient fruit cake made from dried mixed fruit, cold coffee and self raising flour. This cake can be stored for up to 2 weeks. To store, simply wrap in foil or place into an airtight container at room temperature. Serve on it’s own at room temperature or warm, with a dollop of cream or custard.
You can substitute coffee with:
Juice (orange, apple or pineapple)
Black tea
Chocolate milk
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Carrot Cake
Here’s a versatile carrot cake recipe which is perfect for everyday baking and occasions. You will love this incredibly moist and easy carrot cake recipe with cream cheese frosting. This cake is quick and easy to make, versatile and utterly delicious.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
Ingredients:
2 cups cake or plain flour
2 tsps ground cinnamon
1 tsp baking powder
½ teaspoon bicarbonate of soda
1 cup soft brown sugar
4 large eggs
1 cup oil
Zest of 1 orange
Zest of 1 lemon
200g carrots, finely grated
150g walnuts, chopped (optional)
For The Cream Cheese Frosting
125g unsalted butter at room temperature
50g icing sugar
250g cream cheese
Method:
• Pre-heat the oven to 170°C.
• Line a 20cm deep cake tin, 2 loaf tins or a Bundt tin.
• Sift the flour, cinnamon, baking powder and bicarbonate of soda together and stir in the sugar.
• Beat the eggs with the oil and citrus zests.
• Stir in the carrots and fold everything into the flour mixture.
• Fold in the walnuts if using. Spoon the mixture into the tin/s.
• Bake for 45 minutes or until a skewer comes out clean.
• The cake in the loaf tins will bake quicker as it’s not as deep as the round tin.
• Cool cake before frosting.
To make the frosting, beat the butter and icing sugar together until soft and then beat in the cream cheese. Chill the mixture until it’s thick but spreadable. Spread a thick layer on top of the cake, making sure the side of the icing is flat and continues upwards from the side of the cake. Decorate with walnuts (optional)
Chocolate Cupcakes
Salwaa’s Chocolate Cupcakes
Here’s an easy recipe for you to try out with your kids today.
Cape Malay Cooking & Other Delights – Salwaa Smith
From My Kitchen To Yours – keeping our heritage alive!
Ingredients:
225g soft butter/margarine
1 cup castor sugar
4 extra-large eggs
2 cups self-raising flour
1 tsp baking powder
½ cup cocoa powder
1/4 cup milk or as needed
Method:
Line 2 muffin / cupcake tins with cupcake cases.
Add all the ingredients, except the milk, into a large bowl. Using an electric hand whisk, beat together until just smooth. Add a little milk until the mixture is of a dropping consistency, the mixture shouldn’t be runny.
Spoon the mixture into the paper cases. #capemalaycooking
Bake the cupcakes in a preheated oven, 170°C for 15-20 minutes or until well risen and firm to the touch. Transfer to a wire rack to cool.
Topping:
175 g butter, softened
350g icing sugar
3-4 Tbsp cocoa powder
To make the topping, put the butter in a bowl and beat until fluffy and creamy. Sift in the icing sugar and cocoa powder, beat until smooth and creamy. Add a drop of milk if the mixture is too stiff.
When the cupcakes are cold, spread or pipe frosting on top of each cupcake, and decorate according to your choice.
Alternatively, mix chocolate mousse according the packet instruction and pipe using a spiralling motion onto the cupcakes in a large swirl.
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