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Eat Love Drink Travel 2016

Showing posts with label cakes. Show all posts
Showing posts with label cakes. Show all posts
Best One Bowl Chocolate Cake III

Best One Bowl Chocolate Cake III


Prep time 20 m        Cook time 30 m        Total time 1 h

Ingredient


  • 2 cups white sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water



Directions


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
  2. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
  3. Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.


Notes
To keep food moist, cook it evenly, and make clean-up easier use an aluminium foil
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Daniel Bishopp
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Best Coconut Cream Pound Cake

Best Coconut Cream Pound Cake


Moist, not too sweet and delicious. Reduce the sugar by 1.4 cups, add more coconut extract by 0.4 tsp.

Prep time 15 mins     Cook time 1 hr 20 mins      Total time 1 hr 35 mins

Ingredients


  • 1 cup butter, softened
  • 1 (8 ounce) package cream cheese, softened
  • 3 cups white sugar
  • 6 eggs
  • 1 teaspoon coconut extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 2 cups flaked coconut


Directions


  1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
  2. In a large bowl, cream together the butter and cream cheese until well blended. Add sugar, and beat until light and fluffy. Blend in the eggs one at a time, then stir in the coconut extract. Mix in flour and baking powder until just moistened, then stir in coconut. Spoon batter into the prepared pan.
  3. Bake for 1 hour and 20 minutes in the preheated oven, until a knife inserted into the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a cooling rack.


ELDT notes & tip

Note
This cake recipe also does well baked in layers. Will make three 8 inch layers, or one 10 inch layer and one 6 inch layer. Reduce baking time if making as a layer cake, but keep the temperature the same. Test for doneness as indicated in recipe.

Tip
To keep food moist, cook it evenly, and make clean-up easier use an aluminium foil
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Daniel Bishopp
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Best Lemon Cake

Best Lemon Cake


The lemon cake is a real classic. It's easy to prepare and looks just as incredible as it tastes.

Preparation time 20 min.               Bake time 50 min.

Ingredients


  • 3 lemons (zest)
  • 4 tbsp lemon juice (divided)
  • 2 eggs
  • ½ cup corn flour
  • 1 cup flour
  • 2 tsp baking powder
  • 4 tsp yogurt
  • ¾ cup confectioner’s sugar


Directions


  1. Beat soft butter, sugar, and vanilla sugar until creamy. This step is important and shouldn’t be skipped. Add lemon zest and part of the lemon juice, and mix. Add eggs individually and mix well after each egg. The batter should now be creamy and beige or light yellow. It’s best to use free-range eggs, as they are better for the hens and give a nicer color to the cake.
  2. Mix corn flour, flour, and baking powder in a second bowl. Sift flour and baking powder first. Instead of flour, you can use ground almonds or hazelnuts (the gluten-free alternative). Add dry ingredients to butter mixture and mix well. Add yogurt with a cooking spoon. The batter should be light and fluffy, but not runny, similar to the consistency of Nutella.
  3. Grease cake pan (I used a small 18-cm round one) and pour batter into pan. Bake approx. 50 min. at 170°C/350°F. As temperatures can vary from oven to oven, use wooden skewer to test cake for doneness. If skewer comes out dry, cake is done.
  4. Prepare icing while cake is baking. Sift confectioner’s sugar and mix well with part of the lemon juice. Best to use a teaspoon or small whisk. Pour icing over cake when it’s still warm and decorate as you fancy. I used lime zest. Enjoy!
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Daniel Bishopp
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