Swiss Chocolate Roll Cake

Ingredients:
2 eggs
1 1/2 oz. flour
2 oz. castor sugar
1 tsp baking powder
1 table spoon warm water
1oz. grated sweetened chocolate

Grease a Swiss roll tin, line with grease proof paper and then grease the paper well.
Separate the whites from the yolks of the eggs.
Beat the yolks and the sugar together until the mixture is creamy.
Then add the warm water, and immediately after that the chocolate.
Whisk the whites stiffly, and add alternately with the sieved flour and baking powder, folding them in lightly.
Put the mixture in the tin and bake in hot oven for about 12 minutes.
Turn out on to a piece of greaseproof paper well sprinkled with icing sugar, trim the edges Spread with your choice of filling.filled with butter cream. Roll up. Done.
Then put it on a rack to cool.

Vanilla Swiss Roll

Ingredients:
4 eggs
70g caster sugar
1/4 tsp vanilla essence
80g plain flour (sifted)
50g butter (melted)

Preheat oven to 200 °C. Grease and line a swiss roll pan (8x12 inch).
Using a mixer, whisk eggs and sugar until light and fluffy. Fold in sifted flour.
In a separate bowl, take small portion of the batter and mix with the melted butter. Then pour back into the main batter and combine well.
Spread mixture into tin and bake 8-10 minutes until cooked. Leave to cool.
Turn cake out onto a clean sheet of baking paper. Spread with your choice of filling.filled with butter cream. Roll up. Done.

Rainbow layer steamed cake

Ingredients
2 cups thick coconut milk
1 cup plain flour
½ to 2/3 cups sugar
2 tbsp rice flour
2 tbsp custard flour
½ tsp salt
Green, yellow, red and blue food colorings
7 inch (or smaller) cake tin

Sift the plain flour and rice flour separately. Set aside.
Get your steamer and cake tin ready. Do not oil your cake tin.
In a large bowl, and using a whisk, whisk together the sugar and coconut milk. Heat it in the microwave for 20 secs…. don’t even try to cook it for longer as it will curdle the milk. We just want the milk to be tepid. Add in the salt.

Now, using 1 tbsp additions at a time (and still using the whisk), start blending the flours into the coconut milk, starting with the rice flour, custard flour and ending with the plain flour. You have to make small additions of flour at a time as you don’t want your batter to be lumpy. FYI,The consistency of the batter should be similar to that of a thick pancake mix.

Now divide the batter into four bowls and and add ½ to 1 tsp of colouring. Now put a layer of the colour into your tin.you can get 8 layers so use half of your colouring per layer. Steam for 5 mins and repeat the process using different colours for each layer until all the batter is used.

For the last layer, steam an extra 15 to 20 mins. Remove from the steamer and place the cake tin on a wire rack. Leave in the tin to cool completely (around an hour). Cut into desired shapes and serve with a cuppa for afternoon tea or as a sweet snack for the morning munchy attack!!!

Mud cake

Ingredients (serves 10)
• 250g butter, chopped
• 200g chocolate, chopped
• 2 cups caster sugar
• 2 eggs, lightly beaten
• 1 cup self-raising flour, sifted
• 1 1/2 cups plain flour, sifted
• 1/4 cup cocoa powder, sifted
• chocolate flakes, to serve
Chocolate ganache (topping)
• 200g dark chocolate, chopped
• 2/3 cup thickened cream

Method
1. Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 22cm round cake pan. Line base and sides with baking paper.
2. Melt butter in a large saucepan over medium-low heat. Add chocolate, sugar and 1 cup cold water. Cook, stirring constantly, for 3 to 4 minutes or until smooth. Transfer to large bowl. Cool for 10 minutes.
3. Add eggs. Stir to combine. Add flours and cocoa. Stir until smooth. Pour mixture into prepared pan. Bake for 1 hour and 30 minutes or until a skewer inserted in the center has moist crumbs clinging. Stand for 10 minutes in pan. Turn out onto a wire rack to cool.
4. Make chocolate ganache: Place chocolate and cream in a small saucepan over medium-low heat. Cook, stirring constantly, for 3 to 4 minutes or until smooth. Transfer to a bowl. Refrigerate for 30 minutes or until thick enough to spread. Spread over cake. Top with chocolate flakes. Stand for 10 minutes or until ganache is set. Serve.

RAINBOW CAKE

1 white cake mix, *baked and cooled
3 eggs
1/3 cup oil
1 1/4 cups water
6 ounces o gelatin, any 2 flavors
2 cups boiling water
8 ounces Cool Whip, thawed

Place cake layers, top sides up, in 2 clean layer pans. Prick each cake with utility fork at 1/2 inch intervals. Dissolve each flavor gelatin separately in 1 cup of the boiling water and carefully spoon each over one of the cake layers.

Chill 3 to 4 hours. Dip one cake pan in warm water for 10 seconds and turn out onto serving plate. Top with one cup of the whipped topping. Un mold second cake layer and place carefully on 1st layer. Frost top and sides with remaining whipped topping.

Chill. Garnish as desired.

Chocolate Marshmallow Cake

Ingredients

For the Batter:
300g sugar
3 large egg(s)
3 tbsp unsweetened cocoa powder
120g self-raising flour
180g pecans, chopped
170g butter

For the Icing:
60g butter
500g confectioner's sugar
30g unsweetened cocoa powder
1 tsp vanilla
milk
some mini marshmallows

Batter:
Mix together butter and sugar until light and fluffy (with an electric mixer). Then beat in cocoa, eggs, one at a time, and beating well after each addition. Add flour, nuts and vanilla; mix well again.

Pour batter into greased and floured 20x30 cm baking pan. Bake chocolate marshmallow cake at 180°C° for 40 minutes.

Remove from oven and place miniature marshmallows on top of the hot cake and let them melt. Then frost with icing while still warm.

Icing
Mix all ingredients together, adding milk until desired consistency is reached; spread on warm chocolate marshmallow cake. Cool chocolate marshmallow cake.

Marble cake

Ingredients
8oz butter
8oz caster/superfine sugar
3 eggs
few drops of vanilla extract
10oz self raising flour sieved
3oz plain chocolate
(see measure conversions for more information)

Method
Cream the butter and sugar until light and fluffy.
Add the eggs and the vanilla essence with a little flour.
Fold the flour into the mixture.
Divide the cake mixture between two bowls.
Melt the chocolate in a bowl over a pan of hot water and add to the cake mixture in one of the bowls.
Drop alternate spoonfuls of plain and chocolate cake mixture into a well-greased 7 inch round cake tin.
Bake at 180 degrees C. for 45 minutes.
Remove from tin and cool on a wire rack.

Dates Cake

Ingredients
Dates 1 cup, cut into small pieces
Water ¾ cup
Soda bicarbonate (Baking soda) 1 teaspoon
Cake flour 2 ½ cups
Sugar 1 ¾ cup (finely powdered)
Butter 250 gms
Eggs 5
Vanilla essence 2 teaspoon
Cashew nut 50 gm (cut into small pieces)

Preparation

Mix dates, water and baking soda and keep overnight.
Mix sugar and butter in a bowl. Use mixer to mix it thoroughly.
Add eggs one by one to this and keep mixing it. (To avoid spoiled eggs from destructing the whole item, break eggs in a separate small bowl, check it and then slowly add to the above mixture).
Add cake flour to this little by little and mix it well.
Add rest of the items: fermented dates, vanilla essence and cashew nut to this mixture and blend it.
Pour it in an aluminum tray and bake for ~1 hour at ~150C.