BOILED PASSION -FRUIT CAKE
Preheat your oven to 150 deg C
Oh will need an 18cm square cake pan or 20cm round cake pan. Spray the pan and line the base with baking paper. Preheat your oven to 180 deg C. Now using a large saucepan combine 1/2 cup of passion fruit pulp or you will need 7 fresh passionfruits for the equivalent amount. 500gm of mixed dried fruit. 60ml of orange juice. 1 cup of castor sugar. 125gm of butter / marg. Bring this mix to the boil , stirring continuously. Remove the saucepan from the heat and allow the mixture to cool to room temperature . It is really important to cool the mixture to room temperature or you will end up with scrambled eggs and or a lumpy flour mix. Now stir in 3 lightly beaten eggs and 110gm of plain flour and 110gm of self raising flour. Pour the mix into the prepared pan and tap the pan on the bench to level the surface and to get rid of any air pockets in the cake mix. Bake for 1 and 1/2 hours or until a skewer inserted in the middle of the cake comes out clean. Leave the cake in the pan. Tightly cover over the top of the cake with aluminium foil and cool in the pan overnight. Just before serving dust with a little sifted icing sugar and a decoration of your choice. This cake can be frozen for 12 months or kept for 4 weeks in an airtight container.
A CHRISTMAS SPONGE CAKE
Not everyone likes fruit cake but everyone loves a featherlight sponge cake .
Preheat your oven to 180 deg C
Grease 2 x 22cm round cake pans with marg/butter and sprinkle with corn flour ,shake out excess flour .
Add 165gm of castor sugar to 4 lightly beaten eggs in a medium bowl and beat with an electric beater till the mixture is thick and creamy about 7 minutes .
In a separate bowl sift in 150gm of cornflour , 30 gm of custard flour , 1 tsp of cream of tartar , 1/2 tsp of bicarbonate of soda
Sift the dry ingredients 3 times and then fold the flours through the egg mixture using a whisk until incorporated. Pour the cake batter between the 2 prepared cake pans , tilt the pans to spread evenly over the base of the pans. Tap the base gently with your fingers to break up any air bubbles .
Bake sponges on the middle rack of your oven for 20 minutes or until the sponge springs back when touched in the centre. Turn sponges out immediately onto baking paper covered wire racks. Cool. Top sponges with a dusting of icing sugar and fresh strawberries. Fill with jam and cream. Enjoy your cakes/ sponges.
Preheat your oven to 150 deg C
Oh will need an 18cm square cake pan or 20cm round cake pan. Spray the pan and line the base with baking paper. Preheat your oven to 180 deg C. Now using a large saucepan combine 1/2 cup of passion fruit pulp or you will need 7 fresh passionfruits for the equivalent amount. 500gm of mixed dried fruit. 60ml of orange juice. 1 cup of castor sugar. 125gm of butter / marg. Bring this mix to the boil , stirring continuously. Remove the saucepan from the heat and allow the mixture to cool to room temperature . It is really important to cool the mixture to room temperature or you will end up with scrambled eggs and or a lumpy flour mix. Now stir in 3 lightly beaten eggs and 110gm of plain flour and 110gm of self raising flour. Pour the mix into the prepared pan and tap the pan on the bench to level the surface and to get rid of any air pockets in the cake mix. Bake for 1 and 1/2 hours or until a skewer inserted in the middle of the cake comes out clean. Leave the cake in the pan. Tightly cover over the top of the cake with aluminium foil and cool in the pan overnight. Just before serving dust with a little sifted icing sugar and a decoration of your choice. This cake can be frozen for 12 months or kept for 4 weeks in an airtight container.
Not everyone likes fruit cake but everyone loves a featherlight sponge cake .
Preheat your oven to 180 deg C
Grease 2 x 22cm round cake pans with marg/butter and sprinkle with corn flour ,shake out excess flour .
Add 165gm of castor sugar to 4 lightly beaten eggs in a medium bowl and beat with an electric beater till the mixture is thick and creamy about 7 minutes .
In a separate bowl sift in 150gm of cornflour , 30 gm of custard flour , 1 tsp of cream of tartar , 1/2 tsp of bicarbonate of soda
Sift the dry ingredients 3 times and then fold the flours through the egg mixture using a whisk until incorporated. Pour the cake batter between the 2 prepared cake pans , tilt the pans to spread evenly over the base of the pans. Tap the base gently with your fingers to break up any air bubbles .
Bake sponges on the middle rack of your oven for 20 minutes or until the sponge springs back when touched in the centre. Turn sponges out immediately onto baking paper covered wire racks. Cool. Top sponges with a dusting of icing sugar and fresh strawberries. Fill with jam and cream. Enjoy your cakes/ sponges.
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