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Want to try the popular cake in Australia?? try Lamington cake! It consists of a small cube of white cake (sponge, butter or pound) that is dipped in a sweet chocolate icing (frosting) and then rolled in dessicated coconut.
The 'Lamington' name is suspected to come from Lord Lamington (Governor of Queensland from 1896-1901). This Australian cakes are sold in most Australian bakeries and sold very fast too.
Ingredients:
Lamington
2 cups (260 g) all-purpose flour
2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (113 g) unsalted butter, at room temperature
3/4 cup (150 g) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup (120 ml) milk
Chocolate Frosting
4 cups (454 g) confectioners' (powdered or icing) sugar, sifted
Preheat oven to 350°F (180°C) and place oven rack to middle position. Butter or spray with a nonstick cooking spray, the bottom and sides of an 8 inch (20 cm) square cake pan.
In a large bowl sift or whisk together the flour, baking powder, and salt.
In bowl of electric mixer, or with a hand mixer, beat the butter until soft. Add the sugar and beat until light and fluffy (about 2-3 minutes). Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with flour.
Spread the batter into the prepared pan and smooth the top with an offset spatula. Bake in preheated oven for about 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Cool the cake in its pan on a wire rack for 10 mins. Then place a wire rack on top of the cake pan and invert, lifting off the pan. Re-invert. Once the cake has completely cooled cut into 5 cm squares.
Chocolate frosting
Place the confectioners' sugar, cocoa powder, butter and milk in a heatproof bowl over a saucepan of simmering water.
Stir the mixture until it becomes smooth and has pouring consistency.
Finishing
Put the 5 cm of cakes on a wire rack that is placed over a baking sheet (to catch the drips).
Have ready the coconut on a large plate and the chocolate frosting. Spoon or ladle the chocolate frosting over each square of cake (all sides are covered, it is best to do a few squares at a time). With a small offset spatula or knife transfer the chocolate covered cake to the plate of coconut and roll the cake in the coconut, covering all sides. Gently transfer the lamington to a clean wire rack to set. Repeat with the rest of the cake squares. Once the Lamingtons have set, store in an airtight container for several days.
This fruit cake can be served not only in christmas event but also anytime you want to eat it! Christmas cake is a type of fruit cake served at Christmas time in the UK, Ireland, Japan, Philippines, and so on. It may be light or dark, crumbly-moist to sticky-wet, spongy to heavy, leacened or unleavened, shaped round or square.
~Christmas Cake~
Ingredients (serves 20):
510 g (3 cups) sultanas
265 g (1 1/2 cups) Sunbeam flame raisins
155 g (1 g) currants
150 g (1 cup) pitted dates, finely chopped
1 x 100 g pkt red glace cherries, quartered
75 g (1/2 cup) Ocean Spray craisins
75 g (1/2 cup) dried pineapple, finely chopped
50 g (1/4 cup) mixed peel
185 ml (3/4 cup) brandy
2 tsp finely grated orange rind
Melted butter, to grease
250 g butter, at room temperature
200 g (1 cup, firmly packed) brown sugar
4 eggs
300 g (2 cups) plain flour
2 tsp mixed spice
Blanched almonds, to decorate
Red glace cherries, extra, halved, to decorate
2 tbs brandy, extra
Methods:
Combine sultanas, raisins, currants, dates, cherries, craisins, pineapple, mixed peel, brandy and orange rind in a large bowl. Cover with plastic wrap and set aside, stirring occasionally, for 2 days to macerate.
Preheat oven to 150°C. Brush a round 22 cm (base measurement) cake pan with melted butter to lightly grease. Line the base and side with 3 layers of non-stick baking paper.
Beat butter and sugar by using an electric beater in a bowl until pale and creamy. Add eggs, 1 at a time, beating well between each addition until just combined. Add butter mixture to fruit mixture and stir to combine. Add flour and mixed spice and stir until well combined. Spoon into prepared pan and smooth the surface. Lightly tap pan on benchtop to release any air bubbles. Arrange almonds and cherries on top of the cake.
Bake in oven, covered with foil, for 2 hours 40 mins to 3 hours or until a skewer inserted into center comes out clean. Drizzle hot cake with extra brandy. Set aside to cool before turning out.
A cupcake is a small cake designed to serve 1 person, commonly baked in small, thin paper or aluminium cup. Same as larger cakes, frosting and other cake deorations, such as sprinkles are common on cupcakes.
Ingredients:
Cupcakes
2 cups self-raising flour, sifted
3/4 cup caster sugar
3/4 cup milk
125 g butter, melted, cooled
2 x 59 g eggs, beaten
1 teaspoon Queen Natural Vanilla Essence or any brands of vanilla essence
Sprinkles and lollies, to decorate
Icing
1 1/2 cups pure icing sugar
Pink food colouring, optional
1 to 1 1/2 tablespoons water
Methods:
Preheat oven to 200°C. Grease a 12 x 1/3-cup capacity muffin pan. Alternatively, line holes with paper cases. Combine flour and caster sugar in a bowl. Make a well in the centre.
Add milk, butter, eggs and vanilla to flour mixture. Using a large metal spoon, stir gently to combine.
Spoon mixture into prepared muffin pan. Bake for 12 to 15 mins, or until a skewer inserted into the centre comes out clean. Stand in pan for 5 mins before transferring to a wire rack to cool.
For icing: sift icing sugar into a bowl. Add food colouring and water. Stir until smooth and well combined. Spoon icing over cupcakes. Decorate with sprinkles and lollies.
There are many variants of cupcakes, one of them is Double Chocolate Cake Cupcake. Try to see its Recipe by clicking the image below:
Cake + Ice cream?? How does it taste? nice or not? Follow the steps to make an ice-cream cake! And surely either adults or children will love it.. =) >>Sweet + cool + creamy = cake + ice cream<<
Ingredients:
1 L each of vanilla, chocolate and strawberry ice-cream
Place chocolate ice-cream and Flake in a large bowl and set aside to soften. Once soft, beat with a wooden spoon until the Flake is well combined. Spoon into a 23 cm round spring-form pan and smooth with a spatula. Cover with foil and freeze until firm.
Clean the bowl. When chocolate ice-cream layer is firm, place vanilla ice-cream and Maltesers in the bowl. Set aside to soften, then beat until combined.
Remove pan from freezer, sprinkle with Violet Crumble, then spoon vanilla ice-cream over top and smooth. Freeze until firm.
Repeat with strawberry ice-cream and marshmallows.
When ready to serve, carefully remove collar and decorate with hundreds and thousands.
Want to try the ice-cream cake from Baskin Robbins?? Click below image to know more about Baskin Robbins Fudge Crunch Cakes...
Guys! Don't ever miss this cake.. Chocolate Mousse Cakeserves you a delightful taste with thick choco feel..
Ingredients (serves 4):
500 g dark chocolate
2 tbs golden syrup
125 g unsalted butter
4 eggs
1 tbs caster sugar
1 tbs plain flour, sifted
Melted chocolate (to decorate)
Chocolate sorbet (to serve)
Method:
Preheat oven to 220°C. Grease and line the base of a 20 cm round spring-form cake pan with non-stick baking paper.
Melt the chocolate, golden syrup and butter in a bowl over a saucepan of gently simmering water. Set aside to cool slightly.
Place eggs and sugar in the bowl of an electric mixer or use an electric hand beater and beat on high for 10 mins until very thick and pale. Gently fold in the flour then fold in the chocolate mixture until combined. Pour into the cake pan and bake on the middle shelf of the oven for 12 mins. Remove from oven and run a knife around the edge of the cake. Remove collar from cake pan and transfer the cake to the fridge for 1 hour to cool (this step is important as it sets the middle of the cake).
To make the coffee mascarpone, dissolve coffee in 1 tablespoon of boiling water and set aside to cool. Beat together the mascarpone, coffee and sugar in a bowl until stiff.
To make the chocolate leaf, brush non-toxic leaves with the melted chocolate. When cool, peel the leaf off.
Slice the cake and serve with a dollop of coffee mascarpone, a chocolate leaf on top and a scoop of sorbet on the side.
Line the base of a 22 cm springform cake pan with plastic wrap or baking paper. Place the mascarpone, thickened cream, icing sugar, egg yolks and vanilla seeds in the bowl of an electric mixer and beat on high speed until thick and well combined.
Combine the Grand Marnier and orange juice in a separate bowl. Dip half the sponge fingers into the juice mixture and layer in the base of the cake pan. Spread with 1/3 of the mascarpone mixture, and top with 1/3 of the mango slices. Repeat the process, then top with the remaining mascarpone mixture, reserving the remaining mango slices to serve. Cover the cake and chill for 2 hours or until firm.
Meanwhile for the raspberry sauce, place the sugar and 2 tbspoon water in a small pan over medium heat, stirring to dissolve the sugar. Cool slightly, then add the berries and lemon juice. Whiz in a food processor until smooth, then pass through a sieve. Chill until ready to serve. (the sauce (covered) in the fridge for 3-4 days).
To serve, carefully remove the sides and base of the cake pan and transfer the mangomisu to a platter. Decorate with curls of the reserved mango, then slice and serve with berry sauce.
This tiny, rainbow roll cake has a beautiful colour and eye-catching appearance. It has smooth feel and sweet taste when it goes inside your mouth. Try it!
Rainbow Roll Cake Ingredients:
13 eggs (egg yolk) 3 eggs (white eggs) 100 g refined sugar 80 g wheat flour 40 g milk powder 125 g margarine (melted) 100 g strawberry jam
How to make?
Beat the egg yolks, egg whites, and powdered sugar until white and thick. Add in the flour, milk powder. Sift and mix the batter evenly.
Pour margarine and stir well. Divide dough into 3 parts, 1 part are colored red, 1 part in green, and 1 part again is the white.
Put in each dough into a piping bag. Spray the dough into the pan size 30 x 30 x 3 cm, which has been brushed with margarine and coated the bread, alternating.
Bake with the heat above and below with a temperature of 180°C for 12 mins or until done. Remove and let it cool.
Brush with strawberry jam and then roll until solid. Cut into pieces and serve.
Not only the previous cakes that have been posted before are delicious, New York Cheesecakes also have an excellent taste, specially for those who like to eat cheese. Creamy, smooth, rich and dense, and definitely delicious are enough to describe the cheesecakes. Cheesecakes also have high amount of calcium.
John Mariani tells us in his The Dictionary of American Food & Drink Either cream cheeseorricottacan be used to make cheesecakes. The difference is only the Americans use cream cheese while Italians use ricotta to make the cheesecake. Cheesecakes are cakes that should not be eaten straight away as they need to cool and then be refrigerated for several hours, preferably overnight, so the flavors have time to blend and the texture becomes nice and firm. The great thing about cheesecake is that it stores very well and can be frozen as well.
How to make a New York Cheesecake
Ingredients:
Crust
2 cups (200 g) of graham wafer crumbs or finely crushed vanilla wafers or gingersnaps (process whole cookies in a food processor until they are crumbs).
1/4 cup (50 g) granulated white sugar.
1/2 cup (114 g) unsalted butter, melted.
Filling
32 ounces (1 kg) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese).
1 cup (200 g) granulated white sugar.
3 tablespoons (35 g) all purpose flour.
5 large eggs, room temperature.
1/3 cup (80 ml) heavy whipping cream.
1 tablespoon lemon zest.
1 teaspoon pure vanilla extract.
Topping
1 cup (240 ml) sour cream (not low fat or fat free).
2 tablespoons (30 g) granulated white sugar.
1/2 teaspoon pure vanilla extract.
Preparations:
New York Cheesecake
Grease or spray with Pam, a 9 inch (23 cm) springform pan.
Place the springform pan on a larger baking pan to catch any leakage while the cheesecake is baking.
Preheat oven to 350°F (177°C) with rack in center of oven.
Crust
In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter.
Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of the springform pan.
Cover and refrigerate while you make the filling.
Filling
In bowl of your electric mixer place the cream cheese, sugar, and flour.
Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed.
Add the eggs, one at a time, beating well (abput 30 secs) after each addition.
Scrape down the sides of the bowl.
Add the whipping cream, lemon zest, vanilla extract and beat until incorporated.
Remove the crust from the refrigerator and pour in the filling.
Place the cheesecake pan on a larger baking pan and place in the oven for baking ±15 mins, then lower the oven temperature to 250°F (120°C) and continue to bake for about another 1 1/2 hours or until firm and only the center of the cheesecake looks a little wet and wobbly.Remove from oven and place on a wire rack.
Meanwhile, in a small bowl combine the sour cream, sugar and vanilla extract. Spread the topping over the warm cheesecake and return to oven to bake for 15 more minutes. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake.
Let cool before covering with plastic wrap and refrigerating. This cheesecake tastes best after being refrigerated for at least a day. Serve with fresh fruit or fruit sauces.
Hi all! Now I would like to share the Pound Cake. This well-known cake is usually made by our mothers, our grandmothes, and our great-grandmothers.
Wondering why the cake's name is called Pound cake?? We flash back a bit about its brief history.. :) The name 'pound' was given to this cake because the original recipes contained 1 pound of butter, 1 pound of sugar, 1 pound of eggs, and 1 pound of flour. Sounds unique? But don't worry, current pound cakes with different proportions from the original still have rich, moist, and butterywith a lovely golden brown crust.
Made of:
3 large eggs, room temperature
3 tablespoons milk, room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 cups (150 g) sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (150 g) granulated white sugar
13 tablespoons (185 g) unsalted butter, room temperature
How to do:
Preheat oven to 350°F (177°C) and place rack in center of oven. Butter or spray with a non-stick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper and butter the paper.
In a medium bowl lightly combine the eggs, milk, and vanilla extract.
In the bowlof electric mixer (or with a hand mixer), combine the dry ingredients (flour, baking powder, salt, and sugar) and mix on low speed for about 30 secs or until blended. Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about one minute to aerate and develop the cake's structure.
Scrape down the sides of the bowl. Gradually add the remaining egg mixture, in 2 additions, beating about 30 secs after each addition to incorporate the egg and strengthen the cake's structure.
Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for ± 55 to 65 mins or until the cake is golden brown and a toothpick inserted in the center comes out clean. *If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes.
Remove the cake from the oven and place on a wire rack to cool for about 10 mins. Remove the cake from the pan and cool completely on a lightly buttered wire rack.
Well keep, well wrapped, several days at room temperature, about 1 week when refrigerated, or it can be frozen for 2 months.
Cream Cheese Pound Cake, clickthe image to have more details of ingredients and preparation steps:
For sure you all like to eatBROWNIES!! Actually there are various kinds of brownies that we have. Here, I will share a simple and easy recipe for chocolate chip brownies. To have other variants of brownies, go toBrownies Recipe.
