This recipe was adapted from Sue Lawrence's Chocolate Meringue Cake recipe but it produces a lovely, moist and light chocolate cake. Girl baked this recipe in cupcake-sized silicone baking cups and it also produced lovely little cakelets, all ready to be iced.
Ingredients:
115gms butter (softened), ½ cup caster sugar, 3 eggs, 50ml milk, 100gms self-raising flour, cocoa powder
Method:
1. Cream butter and sugar until light and fluffy (about 2-3 minutes usingan electric hand-mixer)
2. Add the eggs one at the time to the mixture and beat well after each addition.
3. Sift the flour and cocoa powder into the mixture.
4. Add the milk to the mixture.
5. Stir gently to combine everything.
6. Pour into a greased or lined cake tin or little cupcake papers or a muffin tray...in short, whatever you want!
7. Bake at about 160 degrees until a cake tester comes out clean when pushed into the middle of the cake.**
**Girl baked the cakes at about 160 degrees (instead of the usual 180) in a fan-forced oven because the recipe produced quite a wet batter. This way, the insides got a chance to cook while the outsides didn't burn...
Variations:
1. Add chocolate chips to the batter before baking to make a choc-chip cake.
2. Leave out the cocoa powder and substitute vanilla essence to make a plain butter cake.
Showing posts with label basic recipes. Show all posts
Showing posts with label basic recipes. Show all posts
Wednesday, January 21, 2009
Sunday, January 11, 2009
Basic White Loaf
Ingredients:
3 cups plain flour; 1⅛ cups tepid water; 1 tsp salt; ½ Tbsp sugar; 1 pkt (8gms) instant yeast
Method:
1. Put all the dry ingredients (except the yeast) into a big bowl
2. Make a well in the middle of the dry ingredients and pour the water and yeast into the well
3. Mix the ingredients together until a dough forms
4. Tip the dough onto a lightly floured flat surface and knead the dough for about 10 minutes (time yourself if you have to...this step is crucial)
5. Put the kneaded dough into a lightly oiled bowl and cover the bowl with clingform. Let the dough rise in a warm place for about 1-2 hours [apparently, the dough can be left to rise in the refrigerator for about 12 hours]
6. After 1-2 hours, the dough should be twice its original size. Knock it back to its original size and shape into either a rectangle or a round shape and lay the dough on a sheet of baking paper on a baking tray. You can also put the dough into loaf tins...whatever you fancy
7. Leave the dough to double in size again (should take ½-1 hour but don't rush it...)
8. Bake at 230c for about 35-45 minutes. If you take the oaf out of the oven and tap the bottom and it sounds hollow, it should be done
9. Let the loaf cool before cutting into it
Afterword...Eat as it is (the way I do sometimes!) or slather with butter, jam or cream cheese or sandwich strips of crispy bacon and fresh lettuce and juicy tomatoes straight out of your vege garden between two slices of the fresh bread
3 cups plain flour; 1⅛ cups tepid water; 1 tsp salt; ½ Tbsp sugar; 1 pkt (8gms) instant yeast
Method:
1. Put all the dry ingredients (except the yeast) into a big bowl
2. Make a well in the middle of the dry ingredients and pour the water and yeast into the well
3. Mix the ingredients together until a dough forms
4. Tip the dough onto a lightly floured flat surface and knead the dough for about 10 minutes (time yourself if you have to...this step is crucial)
5. Put the kneaded dough into a lightly oiled bowl and cover the bowl with clingform. Let the dough rise in a warm place for about 1-2 hours [apparently, the dough can be left to rise in the refrigerator for about 12 hours]
6. After 1-2 hours, the dough should be twice its original size. Knock it back to its original size and shape into either a rectangle or a round shape and lay the dough on a sheet of baking paper on a baking tray. You can also put the dough into loaf tins...whatever you fancy
7. Leave the dough to double in size again (should take ½-1 hour but don't rush it...)
8. Bake at 230c for about 35-45 minutes. If you take the oaf out of the oven and tap the bottom and it sounds hollow, it should be done
9. Let the loaf cool before cutting into it
Afterword...Eat as it is (the way I do sometimes!) or slather with butter, jam or cream cheese or sandwich strips of crispy bacon and fresh lettuce and juicy tomatoes straight out of your vege garden between two slices of the fresh bread
Saturday, January 10, 2009
Basic Icing
Ingredients:
50gms butter; Tons of icing sugar; 2 Tbsp warm water
Method:
1. Melt butter in warm water and stir until the butter is all melted
2. Sift in as much icing sugar as needed to make icing to the consistency you want
50gms butter; Tons of icing sugar; 2 Tbsp warm water
Method:
1. Melt butter in warm water and stir until the butter is all melted
2. Sift in as much icing sugar as needed to make icing to the consistency you want
Basic Cookie Recipe
Ingredients
125gms butter; 125gms sugar; 225gms flour; baking powder; vanilla essence; 1 egg
Method:
1. Cream butter and sugar together until light and fluffy
2. Add the egg and vanilla essence and mix thoroughly
3. Sift the flour and baking powder into the wet ingredients and mix thoroghly
4. Shape dough using cookie cutters and place on oven tray
5. Bake at 180c for about 10-15 minutes (bake longer if necessary)
Variations:
1. Add a teaspoonful of ground ginger to the mixture along with the egg and vanilla essence
2. Add lemon juice into the mixture
3. Make a batch of simple butter icing and ice the cookies
125gms butter; 125gms sugar; 225gms flour; baking powder; vanilla essence; 1 egg
Method:
1. Cream butter and sugar together until light and fluffy
2. Add the egg and vanilla essence and mix thoroughly
3. Sift the flour and baking powder into the wet ingredients and mix thoroghly
4. Shape dough using cookie cutters and place on oven tray
5. Bake at 180c for about 10-15 minutes (bake longer if necessary)
Variations:
1. Add a teaspoonful of ground ginger to the mixture along with the egg and vanilla essence
2. Add lemon juice into the mixture
3. Make a batch of simple butter icing and ice the cookies
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