Posts Tagged ‘Cakes’

Strawberry cream cake

Wednesday, October 14th, 2009
Strawberry cream cake

Strawberry cream cake

The cake
225g soft butter
225g caster sugar
1 teaspoon vanilla extract
4 large eggs
200g self-raising flour
25g corn flour
3-4 tablespoons milk
2 x 21cm sandwich tins, buttered

For the filling
4 tablespoons of strawberry jam
1 punnet of strawberries, cleaned and halved
125ml double cream whipped

For the topping
2 tablespoons or so of caster sugar

The process

Preheat your oven to 180 Celsius and line the cake tins with grease proof paper.

Cream together the butter and sugar with a spatula until white and very easy to mix, add the vanilla and the eggs one at a time with a spoon of flour in between each egg addition and mix well with an electric beater until well combined.

Add the rest of the flour and maizena and fold it in.

Add the milk, mix with the spatula until combined and pour the mixture equally into your cake tins.

Bake for about 25 minutes. You will know they are done when the cake is beginning to come away at the edges of the tin.

Leave the them in their tins for 10 minutes to cool slightly, then turn the out onto a wire rack to cool.

Now for the fun part.. Place one layer onto a plate and spread the jam generously over the top. Scatter a layer of strawberries over the jam and finally spoon over a nice thick layer of whipped cream.

Place the second layer on top of the cream and sprinkle generously with the caster sugar or pile more strawberries and cream on top like this one.

Impressive and seriously delicious.

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Chocolate Eclair Cake Recipe

Tuesday, July 21st, 2009
Chocolate Eclair Cake

Chocolate Eclair Cake

Ingredients

– CAKE –

– FILLING –

– TOPPING –

Instructions

To Make Cake: Bring water, butter and salt to boil until butter is melted. Add flour all at once and mix rapidly with wooden spoon. Stir until a ball forms that leaves the sides of pan. Lower heat and continue stirring for 2 to 3 minutes to dry dough. Dough should be soft but not sticky. Cool slightly. Add eggs, one at a time, beat thoroughly after each addition until completely smooth. Spread in an ungreased 10- by 15-inch baking pan. Bake for 35 min. at 400 degrees F. Mixture will puff up the sides of the pan while in the oven. When removed from the oven, prick bubbles with fork. Let cool.

To Make Filling: Mix pudding as directed. Blend in milk and softened cream cheese. Beat thoroughly. Spread pudding/cream cheese mixture over the baked, cooled eclair dough. Spread Cool Whip over pudding mixture.

To Make Chocolate Syrup Topping: Melt chocolate chips and butter. Add confectioners sugar and milk alternately until a thin glaze forms. Pour or drizzle over Cool Whip. Refrigerate at least 1 hour before serving.

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Vanilla Orange Shortcake Biscuits Rceipe

Wednesday, July 8th, 2009
Vanilla Orange Shortcake Biscuits

Vanilla Orange Shortcake Biscuits

Makes 8-10 biscuits
2 2/3 cups all purpose flour
3 tablespoons sugar
1 teaspoon salt
1 tablespoon plus 2 teaspoons baking powder
1/3 cup shortening, chilled and cut into small pieces

1/3 cup unsalted butter, chilled and cut into small pieces

1/4 teaspoon orange zest (zest from apx. 1/2 a medium orange)

2 teaspoons vanilla bean paste (or vanilla extract)
1 cup half & half mixed with 1 tablespoon lemon juice (or use buttermilk instead)

Heat oven to 400 degrees F.
Combine the flour, sugar, salt, and baking powder in a large bowl. Add the shortening and butter and cut into the flour mixture using a pastry blender or your hands, until mixture has an even consistency and lumps are no larger than pea size. Add the orange zest, vanilla and the half & half mixture and stir until the dry ingredients are incorporated and a dough is formed. Do not overmix.

Turn the dough out onto a floured surface and roll out to a 1-inch thickness. Use a biscuit cutter or an overturned juice glass, cut out shortcakes and place on a parchment-lined baking sheet. Reroll any scraps and cut again but avoid excessive handling or the dough will become tough.

Bake shortcakes for 15-20 minutes, or until biscuits are lightly browned and doubled in height. When finished, transfer shortcakes to a rack to cool.

Sweetened Strawberries

1 pint fresh strawberries

2 tablespoons sugar
Wash strawberries, remove hulls and slice before placing in a large bowl. Using a fork, stir in sugar until combined and lightly press on a few of the berries to gently crush so they release their juices. Set aside for at least 30 minutes to allow juices and sugar to combine before serving.

Hint of Orange Whipped Cream

1 pint of heavy whipping cream

2 tablespoons sugar

Juice from half a medium orange
Place mixing bowl, beaters and whipping cream in the freezer for 10 minutes to get them very cold. Pour whipping cream into mixing bowl, add sugar and orange juice and beat on high using wisk attachment until fluffy peaks are formed. Do not overbeat cream.

To serve, split the shortcakes in half and place bottom half on a serving dish. Layer with sweetened berries and a dollop of whipped cream. Add top half of shortcake and top with additional strawberries and whipped cream. Serve immediately.

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