Beetroot and cranberry ring. Picture: Bongiwe Mchunu
Beetroot and cranberry ring. Picture: Bongiwe Mchunu
Red Velvet Yule log. Picture: Steve Lawrence
Red Velvet Yule log. Picture: Steve Lawrence
Festive Ice Cream slice. Picture: Bongiwe Mchunu
Festive Ice Cream slice. Picture: Bongiwe Mchunu
Festive cup cakes. Picture: Bongiwe Mchunu
Festive cup cakes. Picture: Bongiwe Mchunu

Red velvet yule log

6 eggs, separated

180ml castor sugar

15ml red food colouring

60ml flour

60ml good quality cocoa powder

250ml cream, whipped with 60ml castor sugar

ICING

80g butter

125g thick cream cheese

500ml sifted icing sugar

5ml vanilla extract

Line a Swiss roll pan with non-stick baking paper and spray with non-stick spray.

Beat the egg yolks on high speed until thick and pale. In a separate bowl, beat egg whites until soft peaks form and beat in the sugar gradually. Mix in the food colouring.

Fold in the beaten egg yolks. Sift over the flour and cocoa powder and gently fold in. Spread this mixture into the pan and bake at 190ºC for 10 minutes until firm to the touch.

Remove and cool slightly. Turn out on to a sheet of non-stick baking paper and roll up with the paper inside. When completely cool, unroll and spread with a generous layer of whipped cream.

Roll up and trim the edges. Spread the outside of the roll with the cream-cheese icing and transfer cake to a serving plate. Garnish with sprinkles and holly if desired.

ICING: Cream the butter and cream cheese until well combined. Add the icing sugar and vanilla and mix to form a firm icing.

 

Festive ice-cream slice

200g castor sugar

45ml water

6 egg yolks

750ml cream, whipped

150g Christmas cake, crumbled

250ml red and green glacé cherries

100g pistachio nuts, shelled

1 vanilla pod, scraped

Combine sugar and water in a saucepan, place over a low heat and stir until the sugar dissolves.

Do not allow the mixture to boil before the sugar has dissolved. Once the sugar has dissolved, increase the heat and bring to the boil, for 5-6 minutes.

Do not stir once the mixture starts to boil. Brush down the sides of the pan occasionally with water.

Do not allow the mixture to change colour. Meanwhile, beat the egg yolks well until thick and pale.

Beating continuously, pour in sugar syrup mixture. The mixture will be thick and fluffy. Fold in the whipped cream, cake, cherries, nuts and vanilla.

Spoon mixture into one large or two small loaf pans lined with cling film. Freeze until required.

To serve, turn out on to a serving plate, remove the cling film and decorate with fresh strawberries or berries.

Note: To remove the ice cream from the pan, dip the pan briefly into hot water.

 

Festive cupcakes

Makes about 20

125g butter, softened

250ml castor sugar

3 eggs

7ml vanilla essence

500ml flour

7ml baking powder

2ml bicarbonate of soda

pinch of salt

200-250ml buttermilk

250ml fruit mince

plastic icing, for covering

warmed apricot jam

Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.

Add vanilla essence.

Sift the dry ingredients and add to the creamed mixture alternately with enough buttermilk to make a soft, dropping consistency.

Stir in the fruit mince. Spoon into 20 paper-lined muffin cups and bake at 180ºC for 15-20 minutes. Remove and cool. Roll out the plastic icing and cut out discs.

Brush the cupcakes with warmed apricot jam and place a disc on each. Top with a desired decorations.

 

Beetroot and cranberry ring

200g uncooked beetroot, peeled

250g butter

250ml castor sugar

grated rind and juice of half a lemon

4 eggs

500ml flour

5ml baking powder

3ml ground cinnamon

50g pecan nuts, chopped

150g dried cranberries

Cream cheese icing

80g butter

125g thick cream cheese

500ml sifted icing sugar

Grate beetroot and set aside. Cream butter and sugar well.

Beat in lemon rind and juice. Add eggs one at a time, beating well after each addition.

Stir in beetroot and then the flour, baking powder and cinnamon. Mix well. Stir in pecan nuts and cranberries.

Spoon mixture into well greased 22cm ring pan and bake at 180ºC for 50-60 minutes or until a skewer inserted comes out clean.

Cool in tin before turning out.

Spread with cream cheese icing and, if desired, decorate with almond praline.

Icing Cream the butter until soft. Mix in cream cheese. Add enough icing sugar to make a stiff icing.