• 300ml (250 g) castor sugar
• 500ml (280 g) Snowflake cake flour
• 15ml baking powder
• 1ml salt
• 250ml milk
• 100g butter or margarine
• 5ml vanilla essence
• 1 quantity butter icing
• 4 extra-large eggs

Method

1. Beat eggs and sugar together until light and creamy.
2. Sift flour, baking powder and salt together.
3. Add to egg mixture and fold in lightly until well combined.
4. Heat milk and butter in a small, heavy-based saucepan.
5. Do not boil; stir until butter is melted.
6. Remove from heat and add essence.
7. Add milk mixture to cake mixture and mix well.
8. Spoon mixture into two greased 20 c round cake pans.
9. Bake in a preheated oven at 180 °C for 25 – 30 minutes.
10. Leave in pans for a few minutes before turning out onto a wire rack to cool completely.
11. Sandwich cake layers with half the icing.
12. Use remaining icing to ice top of cake.

Ingredients

• 2 and 1/4 cups all-purpose flour
• 1 and 1/2 cups granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 4 large egg whites
• 3/4 cup whole milk
• 1/4 cup sour cream
• 1 teaspoon vanilla extract
• 1/2 cup strawberry puree (made from fresh strawberries)

For the icing:

• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup strawberry puree (made from fresh strawberries)
• 1 teaspoon vanilla extract

Directions

Preparing the Cake:

1. Preheat and Prepare:
   1. Preheat your oven to 350°F (175°C).
   2. Grease and flour three 8-inch round cake pans.
2. Mix Dry Ingredients:
   1. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
3. Incorporate Butter:
   1. Add softened butter to the dry ingredients and mix on low speed until the mixture resembles coarse crumbs.
4. Combine Wet Ingredients:
   1. In another bowl, whisk together egg whites, milk, sour cream, and vanilla extract until well combined.
5. Blend Together:
   1. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
6. Fold in Strawberry Puree:
   1. Gently fold in the strawberry puree until evenly distributed throughout the batter.
7. Divide and Bake:
   1. Divide the batter evenly among the prepared cake pans.
   2. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Assemble:
   1. Remove cakes from the oven and let them cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Crafting the Icing:

1. Cream the Butter:
   1. In a mixing bowl, beat the softened butter until creamy.
2. Add Sugar:
   1. Gradually add the powdered sugar, mixing until smooth and creamy.
3. Incorporate Flavor:
   1. Add the strawberry puree and vanilla extract, and continue to beat until well combined.
4. Adjust Consistency:
   1. If needed, adjust the consistency by adding more powdered sugar for thickness or more strawberry puree for flavor.
5. Frost the Cake:
   1. Once your cakes are completely cooled, spread the icing evenly over each layer and stack them up.
6. Serve and Enjoy:
   1. Indulge in the delightful flavors of your homemade strawberry cake with this delicious icing!

Tips and Tricks

• Fresh is Best: Opt for fresh strawberries when making the puree for an intense flavor.
• Room Temperature Ingredients: Ensure that your butter, eggs, and milk are at room temperature for optimal results.
• Don’t Overmix: Avoid overmixing the batter to maintain a tender crumb texture.
• Even Layers: Use a spatula or cake leveler to ensure that your cake layers are evenly sized for a professional finish.

Cloud-like Japanese Cheesecake with a Velvety Smooth Texture

Ingredients:

• 8 ounces cream cheese
• 4 tablespoons unsalted butter
• 1/2 cup milk
• 6 eggs, separated
• 1/4 teaspoon cream of tartar
• 1/2 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• Powdered sugar for dusting

Directions:

1. Preheat oven to 320°F (160°C).
2. Melt cream cheese, butter, and milk over a double boiler.
3. Cool the mixture.
4. Fold in the egg yolks, lemon juice, vanilla extract, sifted flour, and cornstarch.
5. Whip egg whites with cream of tartar until foamy.
6. Gradually add sugar and whip until stiff peaks form.
7. Gently fold the egg whites into the cheese mixture.
8. Pour the batter into a parchment-lined 8-inch round cake pan.
9. Place the pan into a larger baking dish filled with hot water.
10. Bake for 70 minutes or until set and golden.
11. Cool in the oven with the door ajar.
12. Dust with powdered sugar before serving.

Prep Time: 30 minutes | Cooking Time: 70 minutes | Total Time: 100 minutes
Kcal: 280 kcal | Servings: 8 servings

• 125ml kakao of Maizena
• 190ml kookwater of melk
• 440ml koekmeel
• 440ml strooisuiker/ fyngemaakte bruinsuiker
• 5ml sout
• 15ml bakpoeier
• 125ml olie
• 7 eiers, geskei
• 5ml vanilla
• 2 ml kremetart

1. Meng kakao en kookwater tot glad en laat afkoel. (Vir wit koek, meng net melk en Maizena.)
2. Sif meel, strooisuiker, bakpoeier en sout saam in groot mengbak.
3. Maak holte in die middel.
4. Gooi olie, eiergele, vanilla en kakaomengsel in holte en klits goed.
5. In n skoon bak, klits eierwitte en kremetart tot baie styf.
6. Vou liggies deur sjokolade mengsel en gooi in 2 gesmeerde koekpanne.
7. Bak by 180 grade Celcius vir 40-45 minute tot gaar.
8. Keer uit op draadrak en laat afkoel.
9. Versier na wense.

Translation

White or Chocolate Cake

• 125ml cocoa or Maizena
• 190ml boiling water or milk
• 440ml cake flour
• 440ml caster sugar/crushed brown sugar
• 5ml of salt
• 15ml baking powder
• 125ml of oil
• 7 eggs, separated
• 5ml vanilla
• 2 ml custard tart

1. Mix cocoa and boiling water until smooth and leave to cool. (For white cake, just mix milk and Maizena.)
2. Sift flour, caster sugar, baking powder and salt together in a large mixing bowl.
3. Make a hollow in the middle.
4. Pour oil, egg yolks, vanilla and cocoa mixture into cavity and beat well.
5. In a clean bowl, whisk egg whites and cream of tartar until very stiff.
6. Gently fold through chocolate mixture and pour into 2 greased cake pans.
7. Bake at 180 degrees Celsius for 40-45 minutes until done.
8. Turn out onto wire rack and let cool.
9. Decorate as desired.

Lewer: 1 koek
Bereiding: 10 min.
Gaarmaak: 30 min.

• 6 eiers
• 250 ml (1 k) strooisuiker
• 125 g botter, gesmelt
• 5 ml (1 t) vanieljegeursel
• 250 ml (1 k) meel
• 250 ml (1 k) bruismeel

Bolaag

• 395 g blik kondensmelk
• 180 ml (¾ k) ingedampte melk

1. Voorverhit die oond tot 180 °C.
2. Smeer die pan en voer uit met bakpapier.
3. Klits die eiers en voeg die suiker geleidelik by tot baie dik.
4. Voeg die gesmelte botter en vanielje by en klits tot net ingemeng.
5. Sif die mele by die eiermengsel in en klits tot net gemeng.
6. Skraap die onderkant van die bak wanneer nodig om seker te maak al die meel word ingemeng.
7. Giet die beslag in die voorbereide pan.
8. Bak 30 min. in die oond of tot die koek ferm is wanneer dit aan die middel aangeraak word en ’n steekpen skoon uitkom wanneer dit in die middel ingedruk word.

Bolaag:

1. Meng die kondensmelk en ingedampte melk in ’n bak.
2. Steek gate oral oor die oppervlak van die warm koek en regdeur met ’n steekpen.
3. Giet die melkmengsel egalig en stadig oor en laat die koek dit opsuig.
4. Laat staan teen kamertemperatuur tot afgekoel.

Translation

Sponge Cake

Makes: 1 cake
Preparation: 10 min.
Cooking: 30 min.

• 6 eggs
• 250 ml (1 k) caster sugar
• 125 g butter, melted
• 5 ml (1 t) vanilla essence
• 250 ml (1 k) flour
• 250 ml (1 k) effervescent flour

Topping

• 395 g tin of condensed milk
• 180 ml (¾ k) evaporated milk

1. Preheat the oven to 180 °C.
2. Grease the pan and line with baking paper.
3. Beat the eggs and gradually add the sugar until very thick.
4. Add the melted butter and vanilla and beat until just combined.
5. Sift the flour into the egg mixture and beat until just combined.
6. Scrape the bottom of the bowl when necessary to make sure all the flour is mixed in.
7. Pour the batter into the prepared pan.
8. Bake 30 min. in the oven or until the cake is firm when touched in the middle and a skewer comes out clean when inserted in the centre.

Topping:

1. Mix the condensed milk and evaporated milk in a bowl.
2. Poke holes all over the surface of the hot cake and all the way through with a skewer.
3. Pour over the milk mixture evenly and slowly and let the cake soak it up.
4. Leave at room temperature until cool.

What you need to know when baking.

For the Cookies:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

For the Glaze:

• 1/4 cup unsalted butter
• 1/2 cup granulated sugar
• 2 tablespoons water
• 1 teaspoon vanilla extract

Directions:

1. Preheat your oven to 350°F (175°C).
2. Line a baking sheet with parchment paper and set aside.
3. In a large mixing bowl, cream together softened unsalted butter and granulated sugar until light and fluffy.
4. Beat in egg and vanilla extract until well combined.
5. In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
6. Gradually add the dry flour mixture to the butter mixture, mixing until a soft dough forms.
7. Using a cookie scoop or spoon, drop tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
9. While the cookies are baking, prepare the glaze.
10. In a small saucepan, combine unsalted butter, granulated sugar, water, and vanilla extract.
11. Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture is smooth.
12. Remove the cookies from the oven and immediately brush the warm glaze over the tops of the cookies.
13. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
14. Once cooled, serve the Kentucky Butter Cake Cookies and enjoy every buttery bite!

Ingredients:

• 2 1/4 cups cake flour
• 1 1/2 cups granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 7 large eggs, separated
• 3/4 cup cold water
• 1/4 cup lemon juice
• 1 tablespoon grated lemon zest
• 1/2 teaspoon cream of tartar

Lemon Glaze:

• 1 1/2 cups powdered sugar
• 3 tablespoons lemon juice
• 1 teaspoon lemon zest for garnish

Directions:

1. Preheat the oven to 325°F (165°C).
2. Do not grease the 10-inch tube pan.
3. Sift together cake flour, 1 cup of sugar, baking powder, and salt.
4. Make a well in the center and add oil, egg yolks, water, lemon juice, and zest.
5. Beat until smooth.
6. In a separate bowl, beat egg whites with cream of tartar until soft peaks form.
7. Gradually add the remaining 1/2 cup sugar, beating until stiff but not dry.
8. Gently fold the egg whites into the yolk mixture until just blended.
9. Pour batter into the tube pan.
10. Bake for 55 minutes, then increase oven temperature to 350°F (175°C) and bake for 10 to 15 more minutes, until a toothpick comes out clean.
11. Invert the pan on a bottle and cool completely.
12. Once cool, run a knife around the edge and invert onto a plate.
13. For the glaze, mix powdered sugar and lemon juice until smooth.
14. Pour over the cake and sprinkle with zest.

Prep Time: 20 minutes | Cooking Time: 70 minutes | Total Time: 1 hour 30 minutes
Kcal: 280 kcal | Servings: 12 servings

Ingredients:

For the cake:

• Flour: 150 g (1 ½ cup)
• Water: 100 ml (½ cup)
• Milk: 100 ml (½ cup)
• Butter: 80 g (1/3 cup)
• Eggs: 4
• Baking Powder: 1 teaspoon
• Salt: ½ teaspoon

For the creamy filling:

• Milk: 500 ml
• Sugar: 150 g (1 ½ cup)
• Flour: 100 g (1 cup)
• Eggs: 2
• Butter: 180 g (3/4 cup)

Instructions:

1. Preheat your oven to 180°C (350°F) and grease a cake pan.
2. In a mixing bowl, combine flour, baking powder, and salt.
3. In a saucepan, heat water, milk, and butter until the butter melts.
4. Remove from heat and let it cool slightly.
5. Beat eggs and gradually add them to the dry ingredients, mixing well.
6. Slowly pour the milk mixture into the flour mixture, stirring until smooth.
7. Pour the batter into the prepared cake pan and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cake is baking, prepare the creamy filling.
9. In a saucepan, whisk together milk, sugar, and flour until smooth.
10. Cook over medium heat, stirring constantly, until the mixture thickens.
11. In a separate bowl, beat the eggs and then gradually add them to the thickened milk mixture, stirring continuously.
12. Cook for a few more minutes until the mixture reaches a pudding-like consistency.
13. Remove from heat and stir in the butter until melted and well combined.
14. Let the creamy filling cool completely.
15. Once the cake has cooled, slice it horizontally into two layers.
16. Spread the creamy filling evenly over the bottom layer and place the other layer on top.
17. Serve and enjoy your delicious, melt-in-your-mouth cake with creamy filling!

Ingredients:

• 300 g of Greek yogurt (plain is also fine)
• 4 egg yolks
• 4 egg whites
• 3 tablespoons of cornstarch
• 6 tablespoons of maltitol or erythritol (or sugar)
• 1 packet of vanilla sugar (optional)
• 1 teaspoon of baking powder
• A pinch of salt
• Enough powdered sugar for dusting

Method:

1. Prep:
   1. Preheat your oven to 180°C (356°F).
   2. Grease a cake pan and set aside.
2. Mix Yogurt and Yolks:
   1. In a large bowl, combine 300 g of Greek yogurt with 4 egg yolks, mixing until smooth.
3. Dry Ingredients:
   1. Add 3 tablespoons of cornstarch, 6 tablespoons of maltitol, erythritol, or sugar, and 1 packet of vanilla sugar (if using) to the yogurt mixture.
   2. Stir in 1 teaspoon of baking powder and a pinch of salt.
4. Whip Egg Whites:
   1. In a separate bowl, beat the 4 egg whites until stiff peaks form.
5. Fold:
   1. Gently fold the egg whites into the yogurt mixture, taking care not to deflate the mixture.
6. Bake:
   1. Pour the batter into the prepared cake pan.
   2. Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Dust:
   1. Let the cake cool completely before dusting with powdered sugar.
8. Serve and Enjoy:
   1. Serve this cloud-like fluffy yogurt cake to your eager guests and wait for the compliments to roll in!

Enjoy baking this delightful cake! It’s sure to be a hit with everyone who tries it.