GLAZED MOCHA FUDGE CAKE

GLAZED MOCHA FUDGE CAKE

This recipe is from The Australian Women’s Weekly.

185 gm butter

2 tsp vanilla essence

11/2 cup castor sugar

4 large eggs, separated

¾ cup self-raising flour

1/3 cup cocoa powder, sifted

¾ cup plain yoghurt

3 tsp dry instant coffee

1 tbsp hot water

Mocha glaze:

60 gm dark chocolate, chopped

30 gm butter

1 tsp instant coffee

1 tbsp water

¾ cup icing sugar, sifted

Walnuts for decoration

1.    Grease a 20cm square slab pan, line the base with paper.

2.    Cream butter, essence and sugar in small bowl till light and fluffy add in the egg yolk one by one and beat only until combined. Transfer mixture to large bowl.

3.    Stir in sifted flour and cocoa and yoghurt. Then the combined coffee and water.

4.    Beat eggs white in a small bowl until soft peaks form, lightly fold through the batter in 2 lots. Pour mixture into prepared pan.

5.    Bake egg in a moderated oven for 45 minutes. Turn on to a wire rack to cool. Top cold cake with glaze and decorate with walnut nuts.

Mocha Glaze: Combine chocolate, butter and combined coffee and water in a pan stir constantly over low heat without boiling until smooth. Remove from the heat icing sugar.gradually stir in sifted

 

STEAM CARROT CAKE CREAM CHEESE FROSTING

 STEAM CARROT CAKE CREAM CHEESE FROSTING

130 gm super fine flour*

1 tsp baking powder*

½ tsp baking soda*

1 tsp cinnamon powder*

¼ tsp salt*

1 tbsp milk powder*

*Mix all the ingredients and sieve 

60 gm walnut, coarsely chopped

170 gm carrot, finely grated

150 gm caster sugar

½ cup canola oil or corn oil

2 eggs

1 tsp vanilla essences

15cm deep round cake tin line with a plastic paper.

1.    In a bowl beat the eggs till mix. Then add in the sugar little by little and beat till  it becomes pale in colour.

2.    Pour the oil little by little and beat till well mix. Add in the vanilla essences.

3.    Add in the flour little by little and beat till well mix. Then fold in the chopped walnut and carrot with a rubber spatula till well mix.

4.    Pour the mixture into the cake tin and cover with a piece of aluminum foil and steam for 1 hour or till the cake is cooked.

5.    Remove the cake from the tin and cool. Sliced the cake into 3 pieces and spread with the frosting in each layer and gently place on top of the cakes.

6.    Spread the rest of the frosting on the top and garnish as you like.

CREAM CHEESE FROSTING

125 gm cream cheese

1 cup icing sugar, sifted

25 gm butter

1 tsp lemon juice

1 tsp vanilla essence

Jest of 1 lemon, finely grated

Mix all the ingredients together except the lemon jest in a bowl and beat till creamy. Add in the lemon jest and mix

HONEYCOME CAKE

HONEYCOME CAKE

250 gm flour

11/2 tsp bicarbonate of soda

150 gm butter,at room temperature

 2 cup of condense milk

1 tbsp vanilla essence

350 gm sugar

500 ml water,hot water

6 large eggs

1.    Heat a pan and add in the sugar and cook over a low heat till the sugar melt it will turn brown. Then slowly add in the hot water and mix well. Keep a side to cool. 

2.    Heat a steamer with water.

3.    Beat the eggs till fluffy

4.    Beat the butter and milk till well mix

5.    Sieve the flour with the soda and keep a side.

6.    In a big bowl beat the flour little by little with the egg mixture mix well.

7.    Then add in the eggs and beat well. Add in sugar caramel and beat well and add in the vanilla essence

 pour into a 20 cm deep square deep cake tin and cover with a aluminum foil.

8.    And steam for 11/2 hours slowly open and check if it is cooked if not steam again till it is firm to touch.

9.    Iet it cool before cutting it.

MARGARINE CAKE

MARGARINE CAKE

230 gm margarine, I use pelangi brand

60 gm caster sugar

130 gm caster sugar

200 gm super fine flour*

2 tsp double action baking powder*

2 tbsp milk powder*

4 eggs, separated the yolk and the egg white

60 ml milk

Jest of one orange

*sieve together

1. Grease and line a  deep square tin 8x8 tin

2. Beat the egg white with 60 gm sugar till soft peak. Keep a side

3. Place the margarine and sugar in a bowl and beat to mix. Then add in the egg yolk one by one and beat till light and creamy.

4. Add in the orange jest and mix. Add in the flour and milk alternatively mix well till combined.

5. Fold in the beaten egg white into the batter and mix well but don’t over mix. Pour into the tin and bake 180c for 45 mint or till done.