TURKISH DELIGHT SPONGE
3 extra large eggs
250ml castor sugar
15ml baking powder
150ml hot milk
10ml rose essence
250ml whipped cream
5ml rose essence
100g Turkish delight, sliced
45ml pistachio nuts, chopped
a few pomegranate rubies
Beat the eggs and castor sugar until thick, creamy and doubled in volume.
Sift the flour and baking powder.
Combine the butter, milk and essence and mix until the butter has melted. Add to the egg mixture alternately with the sifted dry ingredients.
Divide the mixture between two base-lined and greased 20cm cake tins. Bake at 180°C for 25-30 minutes or until a skewer inserted into the cake comes out clean.
Remove and cool in the tin for 5 minutes before turning out on to a cooling rack.
FILLING: Whip the cream with the essence and sugar until thick.
Spread one half of the cake with half the cream. Top with slices of Turkish delight.
Put the other layer on top and spread with rest of the cream. Decorate with a few pieces of Turkish delight, pistachio nuts and pomegranate rubies.
RASPBERRY CREAM SPONGE
4 extra large eggs
300ml castor sugar
250ml warm milk
5ml vanilla essence
125ml raspberry jam
250ml cream, sweetened and whipped
icing sugar for sifting
Raspberries for decorating
Beat the eggs and castor sugar until very thick and pale and doubled in volume.
Combine the milk, oil and vanilla and add to the egg mixture alternately with sifted dry ingredients.
Remove and cool in the tins for 5 minutes then turn out onto a cooling rack.
FILLING: Spread the one half of the cake with raspberry jam, then top with whipped cream.
Place the other layer on top and sift with icing sugar.
Decorate with fresh raspberries.
BLACK FOREST SWISS ROLL
4 extra large eggs, separated
30ml warm water
10ml baking powder
45ml cocoa powder
400g tin of cherries
10ml custard powder
10ml cherry liqueur (optional)
250ml cream, whipped
50ml extra cream
Beat the egg yolks, vanilla and sugar until light and pale in colour. Beat in the warm water.
Sift the flour, baking powder and cocoa. Fold into the egg mixture.
Beat the egg whites until medium stiff peaks and fold into the batter.
Spread the mixture into a 23x30cm Swiss roll tin that has been lined with non-stick baking paper and greased. Bake at 180°C for 15-20 minutes or until firm to the touch.
Place a damp tea towel on your surface. Place a piece of baking paper on top and sprinkle it with castor sugar. Turn the baked Swiss roll onto the paper. Peel away the paper from the cake and discard. Trim the edges and roll up with the paper. Wrap in the tea towel. Allow to cool.
Carefully unroll and spread with the whipped cream and then the cherry filling.
FILLING: Drain the cherries and put the juice into a bowl. Either heat on the stove in a small pot or in the microwave until boiling.
Mix the custard powder with water and stir into the liquid. Stir until thickened and boiling. Remove from the heat and add the liqueur if using. Add the cherries back and allow to cool in the fridge.
TOPPING: Combine the chocolate and cream and melt in the microwave on low heat for 1-2 minutes. Stir until smooth. Cool and drizzle over the Swiss roll.
CHOCOLATE, PEANUT AND CARAMEL SPONGE
60ml cocoa powder
125ml hot water
250ml cake flour
125ml castor sugar
a pinch of salt
60ml sunflower oil
4 extra-large eggs, separated
extra 80ml castor sugar
FILLING AND TOPPING
80ml golden syrup
125ml smooth peanut butter
peanut brittle for decorating
Mix the cocoa powder with the hot water and cool. Add the vanilla essence.
Sift the flour, castor sugar, baking powder and salt into a bowl.
Make a well in the centre and add the oil, egg yolks and the cocoa mixture and mix to a smooth batter.
In a separate bowl, beat the egg whites until stiff, then gradually beat in the extra castor sugar. Fold this into the chocolate mixture.
Spoon the batter into two 20cm cake pans lined but not greased and bake in a preheated oven at 180°C for 25-30 minutes.
Invert the pans onto a cooling rack and leave to cool in the cake pans. When completely cold, run a knife around the edge of the pans and remove the cakes.
Filling and topping: Combine the butter, castor sugar and golden syrup in a pot. Stir over a low heat until the sugar and butter have melted.
Bring to the boil and simmer, stirring constantly, until the mixture turn a golden caramel colour and thickens. This will take about 20 minutes.
Remove from the heat and cool completely.
Spread one half of the cake with half the caramel mixture.
Cream together the peanut butter and butter and spread on top of the caramel.
Put the remaining cake on top and cover with the remaining caramel. Decorate with crushed peanut brittle.
RED VELVET CAKE
180g butter, softened
375ml castor sugar
7ml bicarbonate of soda
30ml cocoa powder
30ml red food colouring
125g butter, softened
250g thick cream cheese
500ml sifted icing sugar
Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating after each addition.
Sift the flour and bicarbonate of soda.
Combine the buttermilk, vinegar and essence. Add to the creamed mixture alternately with the dry ingredients.
Mix the cocoa powder, colouring and water to a smooth paste. Add to the creamed mixture.
Remove and cool in the tins for 5 minutes and then turn out onto a cooling rack.
ICING: Cream the butter and cream cheese until well blended. Mix in the vanilla. Add the icing sugar and mix to form a fluffy icing.
Spread one half of the cake with half the icing. Place other cake on top and spread with the remaining icing and decorate as desired. - Angela Day, The Star