Yield 1 x 10-inch round
Ingredients:
5 eggs
1 C flour
1 C icing sugar
2 T cornflour
1 t baking powder
1 t vanilla
1 t coffee essence
2 T instant coffee, dissolved
pinch of salt
Method
1. Preheat oven to 180 degrees. Grease and line cake tin with baking paper.
2. Sift flours, baking powder and salt at least 3 times.
3. Beat eggs and sugar until very thick and increase in volume, about 5-10 minutes.
4. Add vanilla, coffee and coffee essence and beat until combined.
5. Gently fold in sifted flours so as not to let air escapte.
6. Pour mixture into tin and bake 30-40 minutes until skewer comes out clean.
7. Cool in tin for 10 minutes before transferring to a wire rack to cool completely.
8. Cut into 3-4 layers.
Filling:
600 mL thickened cream
1 t coffee essence
1-2 t instant coffee, dissolved
1/4 C icing sugar
Method
1. Beat sugar and cream until whipped.
2. Beat in coffee essence and instant coffee until combined.
3. Spread over layers and decorate.
Ingredients:
5 eggs
1 C flour
1 C icing sugar
2 T cornflour
1 t baking powder
1 t vanilla
1 t coffee essence
2 T instant coffee, dissolved
pinch of salt
Method
1. Preheat oven to 180 degrees. Grease and line cake tin with baking paper.
2. Sift flours, baking powder and salt at least 3 times.
3. Beat eggs and sugar until very thick and increase in volume, about 5-10 minutes.
4. Add vanilla, coffee and coffee essence and beat until combined.
5. Gently fold in sifted flours so as not to let air escapte.
6. Pour mixture into tin and bake 30-40 minutes until skewer comes out clean.
7. Cool in tin for 10 minutes before transferring to a wire rack to cool completely.
8. Cut into 3-4 layers.
Filling:
600 mL thickened cream
1 t coffee essence
1-2 t instant coffee, dissolved
1/4 C icing sugar
Method
1. Beat sugar and cream until whipped.
2. Beat in coffee essence and instant coffee until combined.
3. Spread over layers and decorate.
Yield 1 x 10-inch round
Ingredients:
6 eggs
1 C icing sugar
3/4 C flour
3 T cocoa
2 T cornflour
1 t baking powder
1 t vanila
pinch of salt
Method
1. Preheat oven to 180 degrees. Grease and line cake tin with baking paper.
2. Sift flours, baking powder and icing sugar at least 3 times.
3. Beat eggs on high speed until very thick (stiff ripples in bowl) and increased in volume (at least 5 minutes). Beat in vanilla.
4. Gently sift in dry ingredients and combine.
5. Pour mixture into cake tin.
6. Bake for 30-40 minutes or until skewer inserted comes out clean.
7. Allow to cool in tin for 10 minutes before removing to wire rack to cool completely.
Filling:
600mL thickened cream
1/4 C icing sugar
1 C maraschino cherries (or canned cherries), juices reserved
2 T lime juice
2 T sugar
Method
1. To make the syrup, combined sugar, lime and cherry juice in a small saucepan and simmer until thick. Remove from heat.
2. Put aside some cherries for garnish and chop remaining cherries.
3. Beat cream and icing sugar until whipped.
4. Assemble cake by brushing bottom layer with syrup followed by a layer of whipped cream and chopped cherries. Repeat on remaining layers.
5. Dress cake with remaining cream and garnish.
Ingredients:
6 eggs
1 C icing sugar
3/4 C flour
3 T cocoa
2 T cornflour
1 t baking powder
1 t vanila
pinch of salt
Method
1. Preheat oven to 180 degrees. Grease and line cake tin with baking paper.
2. Sift flours, baking powder and icing sugar at least 3 times.
3. Beat eggs on high speed until very thick (stiff ripples in bowl) and increased in volume (at least 5 minutes). Beat in vanilla.
4. Gently sift in dry ingredients and combine.
5. Pour mixture into cake tin.
6. Bake for 30-40 minutes or until skewer inserted comes out clean.
7. Allow to cool in tin for 10 minutes before removing to wire rack to cool completely.
Filling:
600mL thickened cream
1/4 C icing sugar
1 C maraschino cherries (or canned cherries), juices reserved
2 T lime juice
2 T sugar
Method
1. To make the syrup, combined sugar, lime and cherry juice in a small saucepan and simmer until thick. Remove from heat.
2. Put aside some cherries for garnish and chop remaining cherries.
3. Beat cream and icing sugar until whipped.
4. Assemble cake by brushing bottom layer with syrup followed by a layer of whipped cream and chopped cherries. Repeat on remaining layers.
5. Dress cake with remaining cream and garnish.
Yield 1 x 10-inch
Ingredients:
3/4 C flour
3 T cornflour
3 t baking powder
1/2 C icing sugar
1/4 C oil
1/4 C water
2 T orange juice
4 eggs, separated
zest of 1 orange
pinch of salt
Method
1. Preheat oven to 180 degrees. Grease and line a 10-inch tin with baking paper.
2. Sift flour, cornflour, icing sugar, baking powder and salt at least 3 times until light and airy.
3. Combine oil, water, juice and yolks in a clean bowl. Slowly sift in dry ingredients and mix until just combined.
4. Beat egg whites until stiff peaks form.
5. Gently fold egg whites into yolk mixture until just combined.
6. Pour mixture into prepared cake tin and bake for 30-40 minutes or until golden brown. Cake should be done when it springs back lightly when touched.
7. Allow to cook in tin for 10 minutes before transferring to a wire rack.
8. When cooled completely, cut into 3 layers.
Filling:
600 mL thickened
1/2 C ground almonds
1/4 C icing sugar
Method
1. Whip cream and sugar.
2. Fold in almonds.
3. Spread on layers to sandwich cake together.
4. Dress cake as desired.*
*A dark chocolate ganache topping compliments the orange flavours perfectly.
Ingredients:
3/4 C flour
3 T cornflour
3 t baking powder
1/2 C icing sugar
1/4 C oil
1/4 C water
2 T orange juice
4 eggs, separated
zest of 1 orange
pinch of salt
Method
1. Preheat oven to 180 degrees. Grease and line a 10-inch tin with baking paper.
2. Sift flour, cornflour, icing sugar, baking powder and salt at least 3 times until light and airy.
3. Combine oil, water, juice and yolks in a clean bowl. Slowly sift in dry ingredients and mix until just combined.
4. Beat egg whites until stiff peaks form.
5. Gently fold egg whites into yolk mixture until just combined.
6. Pour mixture into prepared cake tin and bake for 30-40 minutes or until golden brown. Cake should be done when it springs back lightly when touched.
7. Allow to cook in tin for 10 minutes before transferring to a wire rack.
8. When cooled completely, cut into 3 layers.
Filling:
600 mL thickened
1/2 C ground almonds
1/4 C icing sugar
Method
1. Whip cream and sugar.
2. Fold in almonds.
3. Spread on layers to sandwich cake together.
4. Dress cake as desired.*
*A dark chocolate ganache topping compliments the orange flavours perfectly.
