Ebony & Ivory Cake 

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Ebony & Ivory Cake

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive!

Ebony & Ivory Cake


100g soft butter

3 Tbsp cooking oil

1 cup sugar

3 large eggs

2 cups self-raising flour, sifted

1 tsp baking powder

3/4 cup warm milk

3 Tbsp cocoa powder

1 Tbsp warm milk

¼ tsp baking powder

1 tsp caramel or vanilla essence


Preheat the oven to 180 degrees Celsius. Grease 2 x 20cm round cake tins.

Using a large mixing bowl cream the butter, oil and sugar together.

Mix in the eggs one at a time beating well after each addition.

Fold in the self-raising flour, baking powder and the milk.

Divide the mixture evenly in 2 bowls.


In the one bowl mix in the caramel or vanilla essence.

Mix the cocoa and milk together. Add the cocoa mixture and the ¼ tsp baking powder to the other bowl. Stir well to combine.

Pour the individual mixtures into the prepared cake tins.

Bake in a preheated oven at 180 degrees Celsius for 25 – 30 minutes or until a skewer inserted in the middle of the cake comes out clean.

Remove from the oven and leave to sit in the tins for 5 minutes before turning out onto a wire rack to cool completely.


To finish:

½ cup fresh cream, whipped


200g Cadbury Diary milk chocolate

½ cup fresh cream

Melt together for 60 seconds in the microwave in a suitable container without stirring. Let it rest/stand for 2 minutes and stir to combine the chocolate and cream.

Sandwich the cake together with the whipped cream.

Pour the ganache over the cake whilst hot or refrigerate it for 30 minutes before spreading over the cake. Top with shavings of white and milk chocolate, optional.








© Cape Malay Cooking & Other Delights


Blueberry Sponge Cake

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Blueberry Sponge Cake

Blueberry Sponge Cake
Blueberry Sponge Cake

Plain sponge cake with blueberries and fresh cream. The blueberries may be substituted with strawberries, blackberries, apricots, etc…


1 cup white sugar

125g soft butter

4 extra large eggs

1 tsp vanilla essence

1 tsp almond essence

1 1/2 cups cake flour

1 cup self-raising flour

2 tsps baking powder

1/2 cup milk



1 cup sugar

250g blueberries

Juice of ½ lemon

500ml fresh cream



Preheat oven to 180 degrees Celsius

Grease 2 x 20cm baking tins with butter and sprinkle with flour

Cream sugar and butter until light and fluffy

Beat the eggs in one at a time

Add vanilla and almond essence

Add flour and baking powder, stir well to combine

Stir in milk and mix until the mixture is a smooth dropping consistency

Divide the mixture equally into the 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


Meanwhile make the topping:

Pour the sugar into a heavy based pot over medium heat

Start stirring when the sugar starts to caramelised , stir until the sugar is dissolved and turned into syrup

Add ¼ cup of blueberries, cook and stir until the blueberries are soft and the mixture resembles jam

Add the lemon juice, stir and leave to cool completely


To assemble:

Sandwich the cakes together with whipped cream

Spread a generous layer of cream all over the cake

Pipe a topping of cream around the top and bottom of the cake

Pour the jam in the inside of the top piping

Sprinkle the rest of the blueberries over the jam

Cut into slices and enjoy 🙂

© Cape Malay Cooking & Other Delights


Click here for details of where to purchase my Cape Malay & Other Delights Cookbook

Blueberry Sponge Cake
Blueberry Sponge Cake