Easter Cake

EASTER CAKE- Spinneys Food Magazine- April 2009 – Shared by Gitu

(For 1 X 24 cm spring form pan)

Ingredients:

For the Almond Sponge

• 4 eggs
• 120 g sugar
• I packet Vanilla
• 80g flour
• 2 tbs cornflour
• 50g ground almond

For the Filling

• 500 g Cream
• 250g dark chocolate
• ½ tsp cinnamon

To Garnish

• 150g apricot jam
• 2 tsp orange essence
• 400 g marzipan
• Icing sugar for rolling out colored sugar eggs

Directions:

Assemble and weigh all the ingredients for the sponge. Line the base of a spring form pan with baking parchment.

Separate the eggs. Beat the egg whites until stiff, gradually trickling in half of the sugar. Continue beating until the beaten egg white is stiff and shiny. Beat the egg yolks with the other half of the sugar and vanilla sugar (or vanilla extract) until pale, thick and creamy. Mix the flour and the cornflour and sieve over the egg yolk mixture, add ground almonds and fold in. Finally fold in the beaten egg whites. Turn the mixture into the prepared spring form pan, smooth the top and bake in a preheated oven (180 C with top and bottom heat, middle shelf) for 25 to 30 minutes. (Test to see if it is done by inserting a skewer)  When done, take out of the oven, leave to cook slightly, the carefully loosen the edge with a think knife and turn out onto a cake rack. Leave to cool completely. Leave to rest for at least four hours before refilling and decorating. Split the cake into three horizontally and place the bottom layer in a cake ring.

For the filling, cut the chocolate into pieces and melt it. Stir in the cinnamon. Leave to cool until just beginning to set. Mean while whip the cream until and fold into the cooled mixture. Spread half of the cream on the sponge base in the cake ring. Place the middle layer of sponge on top and press lightly. Spread the rest of the cream on the middle layer of the sponge and place the last layer of sponge on top. Put the cake into the refrigerator for three hours.

Remove the cake ring. Warm the apricot jam with the orange essence and strain through sieve. Cover the base and sides of the cake with the warm mixture (apricot glaze). Leave to dry slightly. Meanwhile roll out half of the marzipan to a thickness of 3mm on a work surface lightly dusted with icing sugar and cut out a circle the size of a spring form pan. Pick up the marzipan circle by rolling it over your rolling pin and place on top of the cake. Shape the rest of the marzipan into a long sausage and role out to a thickness of 3mm. Cut a strip the height and circumference of the cake, wrap around the sides and of the cake and press neatly, carefully to join the top of the icing. Smoothen the edges. Decorate with cake and colored sugar eggs.

 Go ahead get inspired, enjoy and indulge.  

Divya's- Orange Buttercream Cake

Share your creations with us, show us what inspires you! 

For more photos go to Letsmakecake’s Photo Gallery.

Strawberry Genoise Cake

Making a good cake requires some basic techniques. Here are a few simple tips you can use to bake the perfect cake shared by Gitu -

1. Always use the freshest ingredients possible in order to get optimum results- fresher the better!
2. Invest in a good home scale. Weight measurements are always more accurate than volume ones.
3. Ensure that all ingredients are at room temperature; this results in a better product overall.
4. Make sure you have all the necessary ingredients before you start. Read the recipe thoroughly.
5. Follow the instructions in the recipe- there’s a reason why they are there.
6. Get your pans ready BEFORE preparing the batter. Generously grease the insides, using a pastry brush and spread shortening evenly. Make sure that the inside of the pan is well-covered on all surfaces.
7. Egg whites whip best at room temperature, but separate egg whites from yolks when the egg is cold.
8. Nuts, raisins and fruits must be added to the batter last. This avoids color bleeding.
9. Scrape sides and bottom of bowl frequently with a rubber spatula during the mixing stage
10. Dust the pan with flour, tap out any excess. You can touch up any left over spots with more shortening and flour
11. Make sure the ovens are pre- heated to the correct temperature for at least 10-15 minutes and make sure the rack is in the center. Ensure that the pans are in the centre of the rack and do not touch the sides of the oven or each other.
12. Check for the cake’s doneness according to your recipe. A tooth pick/ skewer should come out clean.
13. Your cake should be cooled/ unmolded as per the recipe’s instructions. Normally you would be asked to transfer the pan to a wired rack to cool.
14. To remove the cake easily from pan, place a thick towel over the wire rack and then invert it. This preserves the crust and avoids any imprints on it.
15. Once the cake has been cooled and unmolded, brush loose crumbs off it.
16. Chilling the cake between the filling and the frosting will make it simpler to work with.
17. Frost the cake with a thin layer of icing and then set it in the refrigerator for at least an hour. (This will seal in the crumbs, giving a clean, final appearance.) Finally apply the outer, heavy layer of frosting to the cake.

For more handy tips and techniques click on ‘Tips & Insider Secrets’

Carrot Cake

Carrot Cake -by Divya

Ingredients:

For the cake:

• 4 large carrots

• 2 cups cake flour

• 2 tsp. baking powder

• 2 tsp. baking soda

• 1 tsp. salt

• 1 tsp. ground cinnamon

• 1/4 tsp. ground mace

• 1 1/2 cups sugar

• 4 eggs

• 1 1/4 cups canola oil

• Grated zest of 1 orange

• 1/2 cup raisins, plumped in hot water and drained

• 1 cup walnuts or pecans, toasted and chopped

For the cream cheese frosting:

• 8 Tbs. (1 stick) unsalted butter, at room temperature

• 1 lb. cream cheese, at room temperature

• 10 oz. white chocolate, melted

• Juice of 1 orange, strained

• 2 tsp. vanilla extract

Directions:

Preheat an oven to 350°F. Butter and flour a 9-by-13-by-2-inch baking pan.

To make the cake, peel and grate the carrots. You should have about 3 cups. Set aside.

Over a sheet of parchment paper or a plate, sift together the flour, baking powder, baking soda, salt, cinnamon and mace. Set aside.

In a large bowl, combine the sugar, eggs, oil and orange zest and whisk thoroughly to combine. Stir in the carrots. Using a rubber spatula, fold in the flour mixture until almost completely incorporated. Add the raisins and nuts and fold to mix thoroughly. Pour the batter into the prepared pan.

Bake the cake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Watch the time closely at the end so the cake does not over bake. Transfer the pan to a wire rack and let cool for 15 minutes. Place a cake rack on top of the pan, invert them together and lift off the pan. Let the cake cool completely. Cover the cake with a slightly damp clean kitchen towel so the outside does not dry out as it cools.

To make the cream cheese frosting, in the bowl of an electric mixer fitted with the paddle attachment or using a hand mixer, beat together the butter and cream cheese on medium speed until thoroughly mixed. Reduce the speed to low, pour in the melted white chocolate and beat until fully combined. Beat in the orange juice and vanilla.

Transfer the cooled cake to a serving platter. Using an icing spatula, frost the cake with a thick layer of the frosting.

Molten Chocolate Cake

Molten Chocolate Cake – By Divya

Ingredients:

• 8 oz. bittersweet chocolate, finely chopped
• 4 Tbs. (1/2 stick) unsalted butter, cut into pieces
• 1 tsp. vanilla extract
• Pinch of salt
• 4 egg yolks
• 6 Tbs. sugar
• 2 Tbs. Dutch process cocoa powder, sifted
• 1 tsp. finely grated orange zest (optional)
• 3 egg whites, at room temperature 

Directions:

Preheat an oven to 400°F. Lightly butter six 3/4-cup ramekins and dust with cocoa powder. Set the ramekins on a small baking sheet.

In the top pan of a double boiler, combine the chocolate and butter. Set the pan over but not touching barely simmering water in the bottom pan and melt the chocolate and butter, then whisk until the mixture is glossy and smooth. Remove from the heat and stir in the vanilla and salt. Set aside to cool slightly.

In a large bowl, using an electric mixer, beat the egg yolks, 3 Tbs. of the sugar, the cocoa powder and the orange zest on medium-high speed until thick. Spoon the chocolate mixture into the yolk mixture and beat until well blended. The mixture will be very thick.

In a bowl, using clean beaters, beat the egg whites on medium-high speed until they are very foamy and thick. Sprinkle in the remaining 3 Tbs. sugar and increase the speed to high. Continue beating until firm, glossy peaks form. Spoon half of the beaten whites onto the chocolate mixture and whisk in until just blended. Add the remaining whites and stir gently until just blended. Spoon into the prepared ramekins, dividing evenly.

Bake the cakes until they are puffed and the tops are cracked, about 13 minutes. The inside of the cracks will look very wet. Remove from the oven and serve immediately in the ramekins. Or run the tip of a small knife around the inside of each ramekin to loosen the cake, then invert the cakes onto individual plates.

Tiramisu

Tiramisù - By Divya

Ingredients:

·     6 egg yolks

·     3/4 cup sugar

·     1 lb. mascarpone cheese, softened

·     2 cups chilled heavy cream

·     2 Tbs. rum

·     1 tsp. vanilla extract

·     2 Tbs. plus 2 to 3 cups brewed espresso

·     5 egg whites

·     40 to 50 ladyfingers

·     Cocoa powder for dusting

Directions:

In a mixing bowl set over a pan of simmering water but not touching the water, whisk the egg yolks and sugar until the mixture is pale yellow and thick ribbons fall from the whisk, 4 to 5 minutes. Transfer the mixture to the bowl of an electric mixer. Add the mascarpone cheese and beat until smooth and creamy, 2 to 3 minutes.

In a chilled large mixing bowl, whisk the cream until stiff peaks form. Add the rum, vanilla and the 2 Tbs. espresso and whisk until smooth.

In a clean mixing bowl, whisk the egg whites until stiff peaks form. (When the whisk is lifted straight out of the bowl and inverted, the whites should hold their shape.)

With a rubber spatula, gently fold the mascarpone mixture into the cream until blended and smooth. Add about 1 cup egg whites and fold gently until blended. Add the remaining egg whites and fold gently until the mixture is smooth and blended.

One at a time, submerge the ladyfingers into the 2 to 3 cups espresso. Lay enough ladyfingers on the bottom of a 6-quart glass or ceramic baking or serving dish (about 2 inches deep) to form a single layer. Spread half of the mascarpone mixture over the ladyfingers until evenly covered. Arrange another layer of ladyfingers over the mascarpone cream, then spread the remaining mascarpone cream evenly over the top. Dust the tiramisù with cocoa powder to create a rich, dark topping. Refrigerate for at least 4 hours or up to 1 day before serving.

Serves 12 to 15.

Coconut Cupcakes

Coconut Cupcakes - By Divya

Ingredients:

·     3 1/2 cups cake flour, sifted twice

·     4 tsp. baking powder

·     1/2 tsp. salt

·     16 Tbs. (2 sticks) unsalted butter

·     3 1/2 cups sugar

·     1 cup milk

·     2 tsp. vanilla extract

·     1/2 tsp. coconut extract

·     10 egg whites

·     5 Tbs. cold water

·     1/2 tsp. cream of tartar

·     1 to 1/2 tsp. light corn syrup

·     2 cups flaked coconut, fresh or dried

Directions:

Butter and flour 12-muffin pan or line with cupcake holders. In a large bowl, sift together the flour, baking powder and salt. In the bowl of an electric mixer, beat the butter on high speed until creamy, 4 to 5 minutes. Gradually add 2 cups of the sugar and continue beating, scraping down the sides of the bowl, until light and fluffy, 4 to 5 minutes more. Reduce speed to low. Fold the flour mixture into the butter in three parts, alternating with the milk, until smooth. Fold in 1 tsp. of the vanilla and the coconut extract.

In a large, clean bowl, beat 8 of the egg whites with a whisk to stiff peaks. Fold 1/2 cup whites into the batter until blended, and then fold in the remaining whites. Pour the batter using an ice-cream scoop into the muffin pan. Bake until golden and a toothpick inserted into the centers comes out clean, 30 to 35 minutes. Cool to room temperature.

In a heatproof bowl, combine the remaining 2 egg whites, the remaining 1 1/2 cups sugar, the water, cream of tartar and corn syrup. In a bowl set over a pan of simmering water but not touching the water, beat the mixture until thick, shiny and double in volume, about 7 minutes. Remove from heat; add the remaining 1 tsp. vanilla and beat until the icing is thick enough to spread, 2 to 3 minutes more.

In a small bowl, combine 1 cup icing and 1 1/2 cups of the coconut; stir to mix. Set cupcakes on a plate, spread the icing evenly over the top. Pat the remaining coconut evenly onto the sides and top.

Serves 12. 

Almond Cake

Almond Cake –  By Divya

Ingredients:

·     1/2 cup all-purpose flour

·     1 tsp. baking powder

·     12 Tbs. (1 1/2 sticks) unsalted butter

·     3/4 cup sugar

·     12 oz. almond paste

·     Grated zest of 1 orange

·     Grated zest of 1 lemon

·     1/2 tsp. almond extract

·     1 tsp. kirsch

·     1 tsp. vanilla extract

·     5 eggs

·     2 Tbs. apricot jam, warmed with 1 Tbs. water

·     1/4 cup toasted sliced almonds

Directions:

Preheat an oven to 325ºF. Butter a 9-inch round cake pan and line it with parchment paper.