• 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.

Bestanddele

Vir die koek

• 210 g koekmeel
• 10 ml bakpoeier
• ½ t sout
• 250 ml dik volroom jogurt (wit)
• 250 g suiker
• 3 groot eiers
• skil van 1 groot of twee middelslag suurlemoene
• 125 ml olie

Vir die stroop

• 125ml suiker
• sap van 1 -2 groot suurlemoen – so 2 eetlepels sap

Vir die versiersel

• 50 ml suurlemoensap
• 1 koppie versiersuiker – gesif

Metode

1. Voorverhit jou oond tot 180C en voer ‘n groot broodpan met bak @papier uit.
2. Sif die droë bestanddele, meel, sout en bakpoeier saam.
3. Klits die jogurt, eiers en suurlemoenskil in ‘n ander bak saam en meng dan die droë en nat bestanddele stadig.
4. Vou laastens die olie in totdat dit heeltemal by die beslag ingewerk is.
5. Gooi beslag in die voorbereide broodpan en bak vir ongeveer 45-50 minute of tot ‘n toetspen skoon uitkom wanneer dit in die brood gesteek word.
6. Verhit intussen die suurlemoensap en suiker in ‘n klein potjie op die stoof tot al die suiker opgelos is.
7. Wanneer die brood uit die oond kom, laat dit vir ‘n paar minute in die pan, want dit sal breek as dit te vinnig uit die pan verwyder word.
8. Na sowat 10 minute, haal die brood uit die pan, plaas op ‘n draadrak gooi die suurlemoenstroop oor die brood en laat dit ‘n bietjie intrek.
9. Wanneer die brood heeltemal afgekoel het, amper net voor opdiening, meng die gesifte versiersuiker en suurlemoensap tot dit ‘n loperige smeer word en gooi oor die koek.
10. Heerlik!

Trnaslation

Lemon Cake

Ingredients

For the cake

• 210 g cake flour
• 10 ml baking powder
• ½ t salt
• 250 ml thick full cream yoghurt (white)
• 250 g of sugar
• 3 large eggs
• zest of 1 large or two medium lemons
• 125 ml of oil

For the syrup

• 125ml sugar
• juice of 1 -2 large lemons – about 2 tablespoons of juice

For the icing

• 50 ml lemon juice
• 1 cup icing sugar – sifted

Method

1. Preheat your oven to 180C and line a large loaf pan with baking paper.
2. Sift together the dry ingredients, flour, salt and baking powder.
3. Whisk together the yoghurt, eggs and lemon zest in another bowl, then slowly mix the dry and wet ingredients.
4. Finally, fold in the oil until it is completely incorporated into the batter.
5. Pour batter into the prepared loaf pan and bake for approximately 45-50 minutes or until a skewer inserted into the loaf comes out clean.
6. Meanwhile, heat the lemon juice and sugar in a small pot on the stove until all the sugar has dissolved.
7. When the bread comes out of the oven, leave it in the pan for a few minutes, as it will break if removed from the pan too quickly.
8. After about 10 minutes, take the bread out of the pan, place it on a wire rack, pour the lemon syrup over the bread and let it soak in a little.
9. When the bread has cooled completely, almost just before serving, mix the sifted icing sugar and lemon juice until it becomes a runny spread and pour over the cake.
10. Delicious!

Klits Goed Saam:

• 3 Eiers
• 1k Suiker

Meng Met Eerste Mengsel:

• 1½ k meel
• 1½ t bakpoeier

Smelt Saam en Voeg By:

• 3 Eetl margarien
• ¾ k melk

Metode:

1. Bak 25 – 30 min by 180º

Stroop:

• 1k water
• 2k suiker
• 1e marg
• 1 kop lemoensap
• 1 eetl gerasperde lemoenskil

Metode:

1. Kook water, suiker en margarien 5 min saam.
2. Laat afkoel en voeg by 1k lemoensap en 1e gerasperde lemoenskil.
3. Gooi oor gaar warm koek.
4. Ek sny gewoonlik die koek klaar op in blokkies dan trek die sous lekker in.

PS Lemoentyd… druk ek klomp sap uit en vries dit… so dan kan jy heeljaar lekker smul lemoenkoek.

Translation

Lemon Cake

Whisk Well Together:

• 3 Eggs
• 1k Sugar

Mix With First Mix:

• 1½ k flour
• 1½ t baking powder

Melt Together and Add:

• 3 Tbsp margarine
• ¾ k milk

Method:

1. Bake for 25 – 30 min at 180º

Syrup:

• 1k water
• 2k sugar
• 1st marg
• 1 cup orange juice
• 1 tbsp grated orange peel

Method:

1. Boil water, sugar and margarine together for 5 min.
2. Allow to cool and add 1 cup orange juice and 1 grated orange peel.
3. Pour over cooked hot cake.
4. I usually cut the cake into cubes, then the sauce soaks in nicely.

PS Orange time… I squeeze out lots of juice and freeze it… so then you can enjoy orange cake all year round.

• 250 ml koekmeel
• 5 ml koeksoda
• 5 ml kremetart
• 5 ml sout
• 50 ml botter
• 375 ml karringmelk

1. Sif die droë bestanddele saam en vryf die botter met die vingers in tot goed gemeng.
2. Voeg net genoeg karringmelk by om ‘n stywe deeg te vorm.
3. Plaas op ‘n meelbestrooide oppervlak en rol in rolletjies.
4. Sny in skywe van 4 cm dik en druk elke skyf effens plat om ‘n koekie te vorm.
5. Laat rys tot dubbel die grootte.
6. Verhit ‘n ongesmeerde riffelpan tot goed warm.
7. Plaas ‘n paar roosterkoeke op ‘n keer in die pan en braai tot bruin aan alle kante en gaar in die middel.
8. Die resep is net so lekker om oop die kole gaar te bak – as jy klop aan hom en dit klink hol is jou roosterkoek reg!
9. Sny die roosterkoeke oop en smeer met botter.

Translation

Buttermilk Toast Buns/Rolls

• 250 ml cake flour
• 5 ml of baking soda
• 5 ml custard tart
• 5 ml of salt
• 50 ml of butter
• 375 ml buttermilk

1. Sift the dry ingredients together and rub in the butter with your fingers until well combined.
2. Add just enough buttermilk to form a stiff dough.
3. Place on a floured surface and roll into rolls.
4. Cut into 4 cm thick slices and flatten each slice slightly to form a cookie.
5. Let rise until double in size.
6. Heat an ungreased frying pan until very hot.
7. Place a few griddle cakes at a time in the pan and fry until brown on all sides and cooked in the middle.
8. The recipe is just as good to bake with the coals open – if you knock on it and it sounds hollow, your grilled rolls are ready!
9. Cut the toasted cakes open and spread with butter.

Klits goed saam:

• 3 Eiers
• 1k Suiker
• Meng met eerste mengsel:
• 1½ k meel
• 1½ t bakpoeier

Smelt saam en voeg by:

• 3 Eetl margarien
• ¾ k melk

Metode:

1. Bak 25 – 30 min by 180º

Stroop:

• 1k water
• 2k suiker
• 1e marg
• 1 kop lemoensap
• 1 eetl gerasperde lemoenskil

Metode:

1. Kook water, suiker en margarien 5 min saam.
2. Laat afkoel en voeg by 1k lemoensap en 1e gerasperde lemoenskil.
3. Gooi oor gaar warm koek.
4. Ek sny gewoonlik die koek klaar op in blokkies dan trek die sous lekker in.
5. PS Lemoentyd… druk ek klomp sap uit en vries dit… so dan kan jy heeljaar lekker smul lemoenkoek.

Translation

Southwest Orange Cake

Whisk together well:

• 3 Eggs
• 1k Sugar
• Mix with first mix:
• 1½ k flour
• 1½ t baking powder

Blend together and add:

• 3 Tbsp margarine
• ¾ k milk

Method:

1. Bake for 25 – 30 min at 180º

Syrup:

• 1k water
• 2k sugar
• 1st marg
• 1 cup orange juice
• 1 tbsp grated orange peel

Method:

1. Boil water, sugar and margarine together for 5 min.
2. Allow to cool and add 1 cup orange juice and 1 grated orange peel.
3. Pour over cooked hot cake.
4. I usually cut the cake into cubes, then the sauce soaks in nicely.
5. PS Orange time… I squeeze out lots of juice and freeze it… so then you can enjoy orange cake all year round.

• 250ml koekmeel
• 45ml kakao
• 250ml kookwater
• 2 eiers
• 12ml bakpoeier
• 250ml suiker
• 50ml kookolie
• 2ml sout
• 5ml vanilla

1. Sif droë bestandele.
2. Voeg suiker by.
3. Meng eiers, kookwater, kookolie en saam.
4. Voeg vanilla by.
5. Meng met meelmengsel.
6. Gooi in gesmeerde mikrogolfoond-pan/ek bak.
7. Bak 9 min by 100% krag.

Sous:

• 110ml suiker
• 30ml kakao
• 250ml water
• 5ml vanilla
• 15Ml koffie poeier of brandewyn of donker rum.

1. Voeg alles bymekaar en kook.
2. Wanneer koek uit mikrogolfoond kom, gooi oor.
3. Wag tot afgekoel.
4. Meng een blik caramel treat met stuif geklitste room of orleywhip.
5. Smeer oor koek en breek n flake oor.

Translation

Microwave Chocolate Cake

• 250ml cake flour
• 45ml cocoa
• 250ml boiling water
• 2 eggs
• 12ml baking powder
• 250ml sugar
• 50ml cooking oil
• 2 ml of salt
• 5ml vanilla

1. Sift dry ingredients.
2. Add sugar.
3. Mix eggs, boiling water, cooking oil and together.
4. Add vanilla.
5. Mix with flour mixture.
6. Pour into greased microwave oven pan/baking tray.
7. Bake 9 min at 100% power.

Sauce:

• 110ml sugar
• 30ml of cocoa
• 250ml of water
• 5ml vanilla
• 15ml coffee powder or brandy or dark rum.

1. Add everything together and cook.
2. When cake comes out of microwave, pour over.
3. Wait until cooled.
4. Mix one tin of caramel treat with whipped cream or Orleywhip.
5. Spread over cake and break a flake over.

• 1/2 koppie kakao
• 1 koppie kookwater
• 1 teelepel vanielje
• 1/2 koppie kookolie
• 3 eiers
• 1 1/2 koppie suiker.
• 2 koppies meel
• 3 teelepels bakpoeier
• knippie sout saam.

Sous

• 1 1/2 koppie suiker
• 1 1/2 koppie water
• 1 teelepel vanielje
• 3 teelepels poeierkoffie
• kondensmelk
• flake

1. Meng 1/2 koppie kakao met 1 koppie kookwater, 1 teelepel vanielje en 1/2 koppie kookolie.
2. Laat afkoel.
3. Klits 3 eiers en 1 1/2 koppie suiker.
4. Voeg kakao mengsel by.
5. Sif 2 koppies meel, 3teelepels bakpoeier en ‘n ruim knippie sout saam.
6. Voeg die kakao mengsel by.
7. Gooi mengsel in ‘n groot gesmeerde/gespuite pyrex bak.
8. Bak vir 30 minute teen 180°C.
9. Maak solank die sous.
10. Meng 1 1/2 koppie suiker,
11. 1 1/2 koppie water,
12. 1 teelepel vanielje en
13. 3 teelepels poeierkoffie saam in ‘n kastrolletjie.
14. Laat dit net opkook.
15. Gooi die sous oor die koek as dit uit die oond kom.
16. Smeer gekookte kondensmelk oor die koek en versier met room en flake.

Translation

Chocolate Cake

• 1/2 cup cocoa
• 1 cup boiling water
• 1 teaspoon of vanilla
• 1/2 cup cooking oil
• 3 eggs
• 1 1/2 cup sugar.
• 2 cups of flour
• 3 teaspoons of baking powder
• pinch of salt together.

Sauce

• 1 1/2 cup sugar
• 1 1/2 cup water
• 1 teaspoon of vanilla
• 3 teaspoons of powdered coffee
• condensed milk
• flakes

1. Mix 1/2 cup cocoa with 1 cup boiling water, 1 teaspoon vanilla and 1/2 cup cooking oil.
2. Allow to cool.
3. Beat 3 eggs and 1 1/2 cups of sugar.
4. Add cocoa mixture.
5. Sift together 2 cups of flour, 3 teaspoons of baking powder and a generous pinch of salt.
6. Add the cocoa mixture.
7. Pour mixture into a large greased/sprayed pyrex bowl.
8. Bake for 30 minutes at 180°C.
9. Meanwhile make the sauce.
10. Mix 1 1/2 cups of sugar,
11. 1 1/2 cup water,
12. 1 teaspoon vanilla and
13. 3 teaspoons of powdered coffee together in a saucepan.
14. Just let it boil.
15. Pour the sauce over the cake when it comes out of the oven.
16. Spread boiled condensed milk over the cake and decorate with cream and flake.

Melktert vulsel

• 1 blik kondensmelk
• 2 blikke melk(kondensmelk blik)
• 50 ml botter. Kook saam
• 2 eiers geskei
• 60 ml vlapoeier

1. 1/2 blik melk meng goed-voeg by melk mengsel sodra dit kook en verwyder v warm plaat.
2. Voeg 10ml karemel essence by, meng goed, vou styfgeklopte eier wit by. Laat afkoel,

Koek

• 20ml botter
• 1/4. Suiker.
• 2 eiers. -Room saam

1. Voeg 1 1/2 koppie gesifte bruismeel en n knippie sout by en meng met houtlepel tot n rolbare deeg.
2. Maak 5 Klein balle en rol uit in n sirkel en bak teen 180 grade vir 8 minute , op n uitgevoerde oond pan met was papier.
3. Ek gebruik “spring vorm” pan om te meet om dieselfde groote te kry en ook om my lae in te pak en om te bere in yskas oornag.
4. Sit laag koek in “spring vorm” koekpan bedek met vulsel (1 1/2 soplepel) strooi kanneel oor en herhaal tot koek en vulsel klaar is.
5. My melk tert vulsel was nog lou maar maak nie saak nie, laat net heeltemal afkoel voor in die yskas sit .
6. Spring vorm- koekpan wat kan los maak of bodem los is.

Translation

Milk Tart Cake

Milk Tart Filling

• 1 tin of condensed milk
• 2 cans of milk (can of condensed milk)
• 50 ml of butter. Cook together
• 2 eggs separated
• 60 ml custard powder

1. 1/2 can of milk mix well – add to milk mixture as soon as it boils and remove from hot plate.
2. Add 10ml caramel essence, mix well, fold in stiffly beaten egg white. let cool,

Cake

• 20ml butter
  1/4. Sugar.
  2 eggs. – Cream together
• Add 1 1/2 cups of sifted effervescent flour and a pinch of salt and mix with a wooden spoon into a rollable dough.

1. Make 5 small balls and roll out in a circle and bake at 180 degrees for 8 minutes, on a prepared oven pan with wax paper.
2. I use a “spring form” pan to measure to get the same size and also to wrap my layers and keep in the fridge overnight.
3. Put layer of cake in “spring form” cake pan covered with filling (1 1/2 tablespoon) sprinkle cinnamon and repeat until cake and filling are done.
4. My milk tart filling was still lukewarm but it doesn’t matter, just let it cool completely before putting it in the fridge.
5. Springform cake pan that can loosen or the bottom is loose.

Bestanddele:

Koek:

• 1/3 Koppie Kakao
• 1/2 Koppie Kookwater
• 3 Ekstra-groot Eiers
• 1 Koppie Suiker
• 1/4 Koppie Olie
• 1 1/4 Koppie Meel
• 2 Teelepels Bakpoeier
• 1/2 Teelepel Sout

Stroop:

• 3/4 Koppie Suiker
• 3/4 Koppie Water
• 1/4 Koppie Amarula

Bo-Laag:

• 1 Blikkie Karamel Kondensmelk
• 2 Koppies Geklitsde Room
• 1 Flake Sjokolade

Metode:

1. Voorverhit die oond tot 180°C.
2. Meng die kakao en kookwater, roer tot kakao opgelos is, laat afkoel.
3. Klits die eiers, suiker en olie tot dik en romerig, gooi die kakao mengsel by en klits.
4. Sif die meel, bakpoeier en sout saam en gooi die eier mengsel saam en klits tot gemeng.
5. Gooi in ‘n gebotterde pan en bak 20-25 minute of tot toetspen skoon uitkom.
6. Maak die stroop 5 minute voor die einde van die bak tyd, kook die suiker en water saam vir 4-5 minute, verwyder van hitte en roer amarula in.
7. Sodra die koek kla gebak is, druk gaatjies in met ‘n vurk, gooi die amarula mengsel bo-oor en laat afkoel.
8. Verwyder die koek van die pan en sit karamel, geklitsde room en flake bo-oor.

Translation

Amarula Chocolate Caramel Cake

Ingredients:

Cake:

• 1/3 Cup of Cocoa
• 1/2 Cup of Boiling Water
• 3 Extra-large Eggs
• 1 Cup of Sugar
• 1/4 Cup Oil
• 1 1/4 Cup Flour
• 2 teaspoons baking powder
• 1/2 Teaspoon Salt

Syrup:

• 3/4 Cup Sugar
• 3/4 Cup of Water
• 1/4 Cup Amarula

Top Layer:

• 1 Can of Caramel Condensed Milk
• 2 Cups Whipped Cream
• 1 Flake Chocolate

Method:

1. Preheat the oven to 180°C.
2. Mix the cocoa and boiling water, stir until cocoa is dissolved, let cool.
3. Beat the eggs, sugar and oil until thick and creamy, add the cocoa mixture and beat.
4. Sift the flour, baking powder and salt together and pour the egg mixture together and beat until combined.
5. Pour into a buttered pan and bake for 20-25 minutes or until a skewer comes out clean.
6. Make the syrup 5 minutes before the end of the baking time, boil the sugar and water together for 4-5 minutes, remove from heat and stir in amarula.
7. Once the cake is baked, poke holes with a fork, pour the amarula mixture on top and leave to cool.
8. Remove the cake from the pan and put caramel, whipped cream and flake on top.