Snap, Sizzle & Cook

Sharing my love of food

Archive for the tag “Cake”

Orange Cinnamon Tea Cake

I’ve drawn a bit of baking inspiration from my previous post, HERE. I enjoyed the Coffee and Cinnamon cake combination and so decided to try a different combination with my new winter flavour friend, Cinnamon. I decided on something fruity this time around and thought an orange flavor would go really well with the warm wintery taste of cinnamon, and it does.
Orange Cinnamon Tea Cake
To make this lovely tea cake, you will need:
1 whole orange
1.5 cups cake flour
1 tsp baking powder
1 tsp bicarb of soda
3ml ground cinnamon
2 eggs
1 cup sunflower oil
1 cup milk
Place the whole orange in a small saucepan and cover with water. Boil until soft. Approximately 45min to 1 hour. While the orange is boiling, sift flour, baking powder, bicarb and cinnamon in a bowl. Add the egg, sunflower oil and milk and beat well with an electric hand beater until mixture has reached a smooth consistency. Set aside.
Once orange is soft, remove from the pot and allow to cool. Cut into large chunks with the skin on. Place into a food processor and blitz to a thick pulp. Set 1 Tbsp aside. Add the remainder of the orange pulp to the cake mixture. Combine well.
Pour cake mixture into pre-greased 20cm round, deep based cake tin and bake in a preheated oven of 160 degrees Celsius for 50min or until a skewer comes out clean.
Icing:
625ml sifted Icing sugar
50ml soft butter
50ml milk
1 Tbsp orange pulp that was set aside
Combine all ingredients for the icing until a smooth consistency. Ice cake.
Tip:
Orange Cinnamon Tea Cake
Decorate with dehydrated slices of orange. Slice orange into medium to thick rounds. Place on a baking tray and dust with granulated sugar. Dehydrate in a pre-heated oven of 140 degrees Celsius for about 1 hour or until orange rounds start to dry out and feel hard. Switch oven off and allow to cool in oven. Arrange on icing.

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Red Velvet Cake

I must be one of a few food bloggers who don’t have a recipe on their blog for a Red Velvet Cake. That is about to change. This delicious red coloured sponge cake actually has an origin which you can read about here.
Red Velvet Cake
A few years ago I volunteered to do a recipe review for Your Family magazine which involved me baking a Red Velvet Cake from a recipe which was emailed to me by the Food Editor and then giving my views on the cake, from the baking procedure to devouring it. The cake itself turned out to be soft, spongy and moist which is exactly how I like my cake. One of the comments I made was that you don’t have to be a “star” baker to bake this cake, or any cake for that matter. Baking is about science, what you put in (accurate measurements) is what you get out.
Red Velvet Cake
Even if you don’t really enjoy baking because you’ve had flop after flop, I urge you to try this cake, or the Hot Milk Sponge Cake (recipe HERE). The instructions are easy to follow and you’ll end up with a lovely cake that will not only impress you, but your family too.
You will need:
2 Eggs
1.5 cups canola oil
1 cup buttermilk
1 Tbsp vinegar
1 tsp vanilla essence
60ml red food colouring
2.5 cups cake flour
1 Tbsp cocoa
1 tsp salt
1 tsp Bicarbonate of soda
1 tsp baking powder
2 cups sugar
Instructions:
Beat eggs and oil together till well combined. Add buttermilk, vinegar, vanilla essence and red food colouring to the oil mixture. Mix well to form a smooth consistency. Set aside. In a separate bowl, sift cake flour, cocoa, salt, bicarb, baking powder and sugar together and add the wet ingredients. Combine using an electric hand beater until a smooth, velvety red batter has formed. Divide mixture evenly into 2 x 20cm round cake baking tins (sprayed with Spray and Cook) and bake on the middle rack of your oven at 180 degrees Celsius (350 Fahrenheit) for 30 – 40 minutes or until a cake skewer comes out clean. Allow cake to cool completely before icing.
Icing:
I’ve used the same icing as I did for the Hot Milk Sponge Cake which is as follows:
100g butter
250g icing sugar (sifted)
10ml vanilla essence
30ml milk
Instructions:
Cream butter and icing sugar together. Add essence and just enough milk to mix to a smooth, spreadable consistency. Sandwich cake layers with half the icing. Use the remaining icing to ice top of cake.
Red Velvet Cake

Hot milk sponge cake

The fact that my son, on occasion, eats cake for breakfast has over time not only become quite a normal sight, but also a huge compliment to me. It means that the cakes I bake are good enough to surpass a healthy, wholesome and nutritious breakfast *tongue in cheek*.
Hot milk sponge cake
This specific cake “method” is relatively new to me. I’ve read about it, but never bothered trying it until I purchased the new Ultimate Snowflake  Collection recipe book. I am so NOT sorry that I bought the book. It has the most beautiful recipes and illustrations and I am excited to try my hand at some of them.
Hot milk sponge cake
The recipe is very simple and the end result is truly delicious and moist. Try it, you won’t be sorry.
Hot milk sponge cake
You will need:
4 extra large eggs
250g castor sugar
280g Snowflake cake flour
15ml baking powder
1ml salt
250ml milk
100g butter
5ml vanilla essence
Instructions:
Beat eggs and sugar till light and creamy. Sift flour, baking powder and salt together. Add to egg mixture and fold in lightly until well combined. Heat milk and butter in a small saucepan. Do not boil; stir until butter is melted. Remove from heat and add essence. Add milk mixture to cake mixture and mix well. Spoon mixture into two greased 20cm round cake pans. Bake in a preheated oven at 180 degrees Celsius for 25-30 minutes. eave in pans for a few minutes before turning out onto a wire rack to cool completely. Sandwich cake layers with half the icing . Use remaining icing to ice top of cake.
Icing:
100g butter
250g icing sugar (sifted)
10ml vanilla essence
30ml milk
Instructions:
Cream butter and icing sugar together. Add essence and just enough milk to mix to a smooth, spreadable consistency. Sandwich cake layers with half the icing. Use the remaining icing to ice top of cake.

Black Cherry Yoghurt Cake

I got this recipe when I tuned into the popular SABC 3 Expresso Breakfast Show this morning.  It is so easy and versatile, you can use any flavoured yoghurt you wish and the easiest part is you measure all your ingredients using the 175ml yoghurt cup that your yoghurt came in.  I was so excited when I tried it myself after watching the show that I couldn’t resist sharing it with you on my blog.  You have to try it because it’s delicious, the ingredients are on hand and there’s minimal washing up.  YAY!!!  You can log on HERE to view the original recipe from the show.
Black Cherry Yoghurt Cake
You will need:
175ml yoghurt (any flavour – I used Black Cherry)
1 cup (the yoghurt cup) of oil
dash of vanilla essence
2 yoghurt cups of castor sugar
3 eggs
3 yoghurt cups of flour (I used cake flour – If you use self raising flour leave out the baking powder)
2 tsp. baking powder
Black Cherry Yoghurt Cake
Method:
Mix all ingredients together until batter is smooth. Preheat oven to 180 degrees Celsius. Transfer mixture into a greased ringed baking dish or whatever cake tin you have and bake for 1 hour or until a cake tester comes out clean.
You can top with the same flavoured yoghurt once cooled as I did or you can make a yoghurt frosting by mixing 3 yoghurt cups of icing sugar with half a cup of flavoured yoghurt and just drizzle over the top (see original recipe). Enjoy with a lovely cup of tea.

Banana Bread Cake with Peanut Butter Frosting


My inspiration for this cake comes from the seemingly trendy pairing of banana’s and peanut butter. The last 2 food magazines that I’ve read have featured this combination so I decided to try it out for myself and to use my own cake recipe, just modified. The outcome is absolutely delish and the combination definitely works.

For the Cake:You will need:
3 cups Cake flour
2 tsp. bicarb of soda
2 tsp. baking powder
1 cup of castor sugar
1 cup oil
1 cup milk
3 eggs
½ tsp. vanilla extract
2 ripe bananas (mashed)

Peanut Butter frosting:
1.5 cups crunchy peanut butter
1.5 cups of icing sugar
¾ cup of butter
½ tsp. vanilla extract

Method for Cake:
Combine dry ingredients and in a separate bowl, combine wet ingredients, except for banana mash. Combine wet and dry and using a hand mixer, combine well. Stir in the banana mash and half fill 2 prepared round cake pans and bake at 165°C for 50 minutes or until a cake skewer comes out clean.
Leave to cool completely.
Method for frosting:
Sift icing sugar and combine with butter till a smooth, creamy consistency. Add peanut butter and vanilla extract and mix well.
Spread frosting on one of the halves and place the other half on top. Spread the remaining frosting on top of the cake and drizzle with melted chocolate or top with chocolate chips.

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