I was browsing through a pile of my old recipe books the other day looking for some inspiration and out fell a handwritten page with a few shopping items written in Afrikaans; first clue this wasn’t mine, secondly I write in all capital letters and this was all in lower case. The recipe portion of the page was in English though and the ingredients were written in such an odd order with a couple of corrections along the way – I list my ingredients in the order in which they get used so further proof that this recipe was not written down by me. I also write the name of the person I get a recipe from or where I have copied it from.
Sadly I have no idea who’s it is but loved the idea of a hot milk cake so put all the books aside and preheated the oven while I got all the ingredients together.
The cake itself was lovely and spongy and moist but the flavour was somewhat insipid- I would at a minimum double the quantity of cocoa called for to get the desired result of a chocolate cake – also by using the stated amount of cocoa made the cake look like coffee cake.
Hot Milk Chocolate Cake
1½ cups sugar – I am sure this could be reduced to 1 cup
2 cups cake flour
4 tsp baking powder
2 tbsp cocoa – I would increase this to 5 tbsp
2 tbsp butter – I would substitute this with oil
1 cup milk
Preheat the oven to 180°C.
Spray two 20cm baking tins with non stick spray.
Beat the eggs well.
Add the sugar and beat until light and fluffy.
Sift the dry ingredients into a large mixing bowl.
Add the butter to the milk and heat to boiling point.
Add the egg mixture to the dry ingredients and fold in.
Add the milk and mix well.
Pour the batter into the prepared cake tins and lightly tap the tins to expel any air bubbles and bake for 20 minutes.
My mom gave me this Angela Day recipe which she saw in the Monday 03 June 2013 issue of The Star’s Verve. Angela was running a series for using olive oil in baking as a healthier alternative to other oils.
I love the idea of healthier baking, just wish it worked out more cost effective though as olive oil isn’t a particularly cheap product to use. I would also stick to using a mild flavoured olive oil as the more robust oils may alter the taste of the cake.
The original recipe called for a chocolate glaze, which would have been lovely but sadly I didn’t have any dark chocolate on hand so made my standard icing.
The cupcakes turned out beautifully and I enjoyed lots of compliments when I served them for dessert with friends.
Olive Oil Chocolate Chiffon Cake (Cupcakes)
The mixture made 18 muffin sized cupcakes
80ml cocoa powder
125ml hot water
10ml baking powder
125ml castor sugar
4 eggs separated
125ml olive oil
80ml extra castor sugar
Chocolate glaze 100g dark chocolate chopped
Preheat the oven to 180°C.
Mix together the cocoa and hot water and set aside to cool.
Sift the flour, baking powder, sugar and salt into a bowl.
Make a well in the centre of the flour and add the egg yolks, olive oil and cooled cocoa mixture and mix until smooth.
Beat the egg whites until stiff, then beat in the extra castor sugar.
Fold this mixture into the cocoa mixture.
Pour into an ungreased chiffon cake tin alternatively divide the mixture amongst 18 muffin tins lined with paper cases.
Bake the cake for 30 minutes or until a skewer inserted comes out clean alternatively if baking the cupcakes, bake for 10 minutes.
Combine the chocolate and cream in a bowl and microwave on 50% power for 2 minutes and stir well until smooth.
Refrigerate until thickened then pour over the cake or cupcakes. (The glaze is thinner than a ganache).
Lando is our deaf handyman / gardener who takes wonderful care of our home and garden every week.
Lando only became deaf as an adult and has adapted to being deaf as if he was born that way. He reads lips perfectly and we are still in the stop start throws (when time allows) of learning sign together. We have created a few of our own signs to better communicate with each other for the days when my Afrikaans and his English aren’t quite on the same page.
Lando asked if I would bake his daughter a birthday cake for her second birthday. He said he didn’t want those little things that I like making (cupcakes), he wanted one big cake. So not knowing which cake recipe would be best as I make all of them into cupcakes, I decided to use the one I converted last which was the dairy free recipe, you know, my new favourite recipe. I made a double portion and was thrilled with the result even though I probably turned the cakes out a wee bit soon and left a morsel of the centre of the cake at the bottom of the baking tin. Oops.
Only problem I had was when it came to the icing – I wanted princess pink for this little 2 year old but alas it kinda came out orangeish which did not sit well with my OCD issues but time did not allow to remake the icing plus there was barely any time to ice the cake before it had to get whisked off to the birthday girl. I wonder if it is because my food colouring is getting old?
No matter, all’s well that ends well and the cake was a hit!
Friends of ours belong to our local community police forum and recently the police held a talk at the school in the township with the catchy slogan “Do Sport and Stay Out of Court” – the youngsters need so much guidance away from crime so every little bit of help they can get the better. Our friends Nick and Caz sponsored, made and supplied the cake while some of the juice was sponsored by Alpha Pharm for the 128 youngsters for after the talk – a treat that is like Christmas, their Birthday and Easter all wrapped up into one.
So when feeding the masses as it were, big cakes are necessary, hence the Beer Box Cake. I had a taste of the last standing slice and it is a lovely light crumbed and moist sponge cake.
The second I took my camera out, the little ones came running – they love having their photo taken
One of the youngsters dogs follows him to school every day and waits to walk him home again and loves playing with the kids while they are on break
Grateful little hands
3 Beer Box Cakes were baked for the 128 kiddies
Beer Box Cake
This cake is ideal for cutting into squares for functions and large parties as well as for cutting out shapes for birthday novelty cakes.
8 large eggs
750ml castor sugar
500ml boiling water
150ml sunflower oil
20 ml vanilla essence
815ml cake flour
30ml baking powder
Preheat the oven to 180°C.
Staple the corners of the beer box and line with tinfoil and grease.
Beat the eggs and sugar until light and fluffy.
Blend in the remaining ingredients.
Pour the batter into the prepared box and bake for 35 minutes.
Cool completely and ice as desired.
For a Vanilla Cake, adapt as follows:
Omit the cocoa
Add 125ml cake flour
Reduce the sugar to 625ml
A while back, Tandy shared this Yoghurt Chocolate Cake recipe. The cake is meant to be baked in a ring plan, which I do not have; beside if it can be made into a cupcake, that’s exactly what I will do, and they worked out beautifully. The unbaked mixture is fairly thick but the cupcakes turned out lovely and light and were complimented with a thick vanilla butter icing.
Seems we aren’t getting away from the sweet things this holiday season. This Vanilla Cake is the second last contribution I will make on the sweet side for a while, before moving onto a few cocktails. It is a fabulously moist and light cake. If you were looking for a chocolate cake, no problem, just replace 125ml of the flour with 125ml cocoa.
This has to be hands down the quickest cake to bake, it takes just 6 minutes – don’t think you can beat that. It is not quite as light as most cakes; it is however spongy and very moist and is ideal for last minute guests popping in for a tea time treat.
Microwave Oven Chocolate Cake
250ml cake flour
12.5ml baking powder
Pinch of salt
5ml vanilla essence
250ml warm water
Combine all the dry ingredients.
Combine all the wet ingredients.
Mix the wet and dry ingredients together and bake in a ring pan for 6 minutes on high.
Turn out of the ring and allow to cool.
Ice with caramel or icing of your choice.
Submitted by: Christine de Villiers, Port Elizabeth