Care for some cake?

Some light delectable recipes, ideal to serve at teatime

July 20, 2014 06:38 pm | Updated 06:38 pm IST - Kochi

CREATIVITY UNBOUND Swiss roll

CREATIVITY UNBOUND Swiss roll

Rich Chocolate Cake

Ingredients

Butter – 120 gm

Caster sugar – 120 gm

Flour – 150 gm

Baking powder – 2 tsp

Powdered chocolate – 150 gm

Eggs – 2

Black coffee – 2 dessertspoons

Filling

Unsalted butter – 60 gm

Icing sugar – 105 gm

Powdered chocolate – 60 gm

Black coffee – 1-2 dessertspoons

Method

Cream butter and sugar. Sieve the flour and chocolate together.

Beat the eggs and mix them alternately with the dry ingredients into the butter and sugar. Stir in the coffee last.

Mix well and turn into two well-buttered sandwich cake tins. Bake for 30-45 minutes at 355 degrees Farenheit / 180 degrees C.

Cream all the filling ingredients together. Put half the filling in the middle of two sandwich cakes, and remaining filling on top.

Cut and Come Again Cake

Ingredients

Butter – 210 gm

Self raising flour – 360 gm and a pinch of salt, sifted together

Raisins – 120 gm

Currants – 120 gm

Candied peel – 60 gm

Castor sugar – 240 gm

Juice and rind of one lemon

Eggs – 2

Milk – 150 ml

Method

Rub butter into the flour. Add raisins, currants, peel and sugar the grated lemon rind and juice.

Beat the eggs with milk and mix with the above ingredients.

Put into a well-greased cake tin, 9" diameter.

Cook in a moderate oven (355 degrees Fahrenheit / 180 degrees C) for one and a half hours.

Swiss Roll

Ingredients

Large eggs – 3 ( separated)

Sugar – 105 gm

Flour – 105 gm, half tsp baking powder, sifted together

Juice and rind of half a lemon

Red currant jelly or any kind of jam

A little icing sugar

Method

Beat egg yolks and sugar together. When thoroughly mixed, add flour gradually and beat well.

Add lemon juice and rind. Whisk egg whites until stiff, then fold into the egg and flour mixture.

Butter a piece of greaseproof paper or tinfoil (approx. 12" X 8") and lay on a baking sheet, spread mixture evenly onto the greaseproof paper and cook in a pre-heated oven ( 355 degrees F) for 10-15 minutes until golden.

Remove from the oven, and turn upside down onto a lightly floured board. Pull off the paper carefully.

Spread with jelly or jam while still hot, then roll up. Leave Swiss Roll to cool and then dust with icing sugar.

Eat the Swiss Roll the same day as it is made.

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