White chocolate mud cake

INGREDIENTS

180g white eating chocolate, chopped
350g unsalted butter, chopped
2 2⁄3 cups (590g) caster sugar
1½ cups (375ml) milk
2 cups (300g) plain flour
2⁄3 cup (100g) self-raising flour
1 teaspoon vanilla extract
3 eggs
fresh roses, for decorating

white chocolate ganache
¾ cup (180ml) cream
540g white eating chocolate, chopped finely
METHOD

Preheat oven to 160°C (140°C fan-forced). Grease a deep 22cm-round cake pan; line base and side with baking paper.

Combine chocolate, butter, sugar and milk in a large saucepan; stir over low
heat until smooth. Pour mixture into a large bowl; cool for 15 minutes.

Whisk in sifted flours, extract and eggs. Pour mixture into pan; bake for about
1 hour 45 minutes. Cool cake in pan.

White chocolate ganache
Meanwhile, bring the cream to a boil in a medium saucepan; remove from the heat. Add the chocolate and stir until smooth. Refrigerate, stirring occasionally, for about 30 minutes or until thick and spreadable.

Turn cake, top-side up, onto cake stand. Spread White Chocolate Ganache over top and side of cold cake. Decorate with fresh roses, if desired.


Strawberries and cream meringue cake

INGREDIENTS

wheaten cornflour, for dusting
6 egg whites
1½ cups (330g) caster sugar
3 teaspoons wheaten cornflour, extra
2 cups (500ml) thickened cream
2 teaspoons vanilla extract
500g strawberries, hulled, sliced thinly
120g raspberries
METHOD

Preheat the oven to 120°C (100°C fan-forced). Line 2 oven trays with baking paper. Draw a 20cm circle on each piece of paper; invert paper onto trays. Grease the paper and dust with a little cornflour. Shake away excess.

Combine two of the egg whites and ½ cup of the sugar in a small bowl, beat on high with an electric mixer until thick and glossy. Stir in 1 teaspoon of extra cornflour.

Divide mixture between oven trays, spreading to full circles. Bake for about 1 hour or until firm and dry; cool in oven with door ajar.

Repeat process two more times with remaining egg whites and sugar. You should have a total of 6 meringue rounds.

Beat the cream and vanilla until soft peaks form.

Peel away paper from meringues, sandwich with cream mixture and half the strawberries. Serve topped with remaining strawberries and raspberries.


Chocolate ice-cream celebration cake



INGREDIENTS

2 x 220g bottles chocolate Ice Magic (flavoured ice-cream coating)
2 litres good quality cookies and cream ice-cream
1 litre good quality chocolate ice-cream
500g strawberries, to serve
METHOD

Spray a 22cm springform pan with oil spray and line the base and sides with a double layer of baking paper extending 6cm above the rim of the pan.

Squeeze one bottle of the Ice Magic over the base of the prepared pan and spread to cover surface. Tap on bench to settle. Place in the freezer until set.

Scoop half the cookies and cream ice-cream into a bowl and stand at
room temperature for 5-10 minutes or until softened slightly. Spoon over
the Ice Magic layer; press into an even layer with the back of a spoon. Freeze
for 1 hour or until firm.

Scoop the chocolate ice-cream into a bowl and stand at room temperature for 5-10 minutes or until softened slightly. Spoon over cookies and cream layer; press into an even layer with the back of a spoon. Freeze for 1 hour or until firm.

Scoop the remaining cookies and cream ice-cream into a bowl and stand at room temperature for 5-10 minutes or until softened slightly. Spoon over chocolate layer; press into an even layer with the back of a spoon. Cover and freeze overnight.

To serve, remove the side of the pan and carefully transfer cake to a chilled serving plate or cake stand. Top with the strawberries and drizzle with the remaining Ice Magic. Serve immediately.


Featherlight sponge cake


This recipe is best made on the day of serving. Sponge can be filled several hours before serving.
INGREDIENTS

4 eggs
3/4 cup (165g) caster sugar
2/3 cup (150g) wheaten cornflour
1/4 cup (30g) custard powder
1 teaspoon cream of tartar
1/2 teaspoon bicarbonate of soda
300ml thickened cream
1 teaspoon vanilla essence
1/4 cup (80g) strawberry jam
250g strawberries, sliced thinly

ICING
1 cup (160g) icing sugar mixture
10g butter, softened
2 tablespoons passionfruit pulp, approximately
METHOD

1. Preheat oven to moderately hot (200°C/180°C fan-forced). Grease two deep 22cm round cake pans; lightly flour the pans with a little plain flour and shake out excess flour. Beat eggs and sugar in a small bowl with an electric mixer until thick and creamy, about 7 minutes. It is important to use a small bowl for the initial beating to achieve the maximum volume.
To test if the mixture is ready, turn off the mixer, lift the beaters and the mixture should form thick ribbons. Transfer mixture to a large bowl.

2. Sift dry ingredients together twice onto paper. Sift flour mixture a third time evenly over the surface of the egg mixture. Using a balloon whisk or large metal spoon, quickly and lightly fold flour mixture through egg mixture until incorporated.
Pour mixture evenly into the prepared pans, tilt the pans to spread mixture to the edge. Bake sponges in a moderately hot oven for about 20 minutes or until the sponges spring back when touched lightly in the centre. Turn immediately onto wire racks, cool right way up.
Beat cream and essence in a small bowl with an electric mixture until firm peaks form. Place one un-iced sponge on serving plate, spread with jam and whipped cream; top with sliced strawberries.

3. ICING: Sift icing sugar into a medium heatproof bowl; stir in butter and passionfruit to form a firm paste. Add milk gradually; a small amount can alter the consistency. Stir over simmering water until icing is a pouring consistency.

4. Quickly spread warm Icing over the remaining sponge; place on top of the strawberries. Stand for about 15 minutes or until set.

Unfilled sponge suitable to freeze. Icing suitable to microwave.

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Tag der Veröffentlichung: 18.07.2011

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