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Microwave Sponge Cake

Posted on Posted in Cakes .

Watermelon Daiquiri Cake with Ermine Frosting

I do a loooot of baking, and quite a lot of my recipes include sponge cake as a layer. I have previously shared my never fail amazing sponge cake recipe but let’s face it, sometimes I have limited time to whip up this element in a bake and need a quick fluffy alternative (and paying $5 at the supermarket feels like big wasted money).

This got me thinking of coming up with a super fluffy, easy and tasty sponge recipe that I could whip up and cook in seconds saving me 20 minutes per future bake.

Therefore, coming up with a microwave sponge cake recipe would be super helpful, but could it be done?

After 4 experiments, a lot of time trailing and dish sizes I landed on the below recipe in which has worked 3 times in a row perfectly.

A great secret recipe that involves no oven and saves you on baking time and money!

Ingredients:

  • 50g butter, softened
  • 50g caster sugar
  • 1 egg
  • 2 tbsn milk
  • ¼ tsn vanilla essence
  • 50g self-raising flour

 

Method:

  1. Beat the butter and sugar in a bowl with electric beaters until fluffy and pale.
  2. Add the egg and beat until creamy.
  3. Add the milk and vanilla and beat until well combined and silky smooth.
  4. Add the flour and beat on a low setting with electric beaters for 30 seconds or until just combined.
  5. Spray a microwave safe glass/plastic bowl/silicon 20cm x 10cm baking dish with oil spray.
  6. Pour the mix into the dish, allowing for the dish to be half full or less (the mix will significantly rise).
  7. Use the back on a spoon to evenly distribute the mix in the dish.
  8. Top the dish with plastic wrap and poke holes in the wrap with a skewer to allow the steam to escape.
  9. Cook the cake in the microwave on high for 90 seconds.
  10. Remove from the microwave and place the dish aside to completely cool.
  11. Once cooled invert the dish onto a chopping board and cut in half vertically, making 2 even 10cm x 10cm cake halves.
  12. Place one layer on a plate and top with your favourite filling followed by the 2nd cake layer,  Enjoy.
Microwave Sponge Cake

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Microwave sponge cake

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Microwave sponge cake

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Rose Pistachio and Watermelon Sponge Cake

Posted on Posted in Cakes .

Rose Pistachio and Watermelon Sponge Cake

Rose Pistachio and Watermelon Sponge Cake

This recipe actually came from another bake where the watermelon layers were originally a watermelon jam. Instead of using strawberry jam a-la a traditional sponge cake I decided to use watermelon for a twist.

Outcome = I put way too much sugar in the jam originally and way too much jam in the sponge therefore the bake was a failure. On reflection I thought that a traditional sponge has cream and sliced strawberries so I could replace the strawberries with sliced watermelon. The cake was nice, and I was delighted at the crispness the sliced watermelon provided (originally thinking it would make the cake topple or crumble as soon as I cut into it – but it cut like a hot knife in butter).

Creaminess, crispness and fluffiness were all textures I had covered, but the crunch element was missing. This is what got me to think of adding pistachios and then rosewater (why rosewater? My usual pistachio combo always results in the inclusion of rosewater, they are just a lovely flavour pairing).

A refreshing cake that of course is delicious in taste AND textures.

I must also give credit where credit is due, the sponge cake recipe I have used is my base for all sponges, in which is a slight adaptation of Australian Women’s Weekly magazines prize winning Sponge recipe created by Natalie Dick.

Ingredients:

Sponge:

  • 2 tsn plain flour
  • ½ tsn bicarbonate of soda
  • 1 tsn cream of tartar
  • Cornflour
  • 4 eggs
  • 150g caster sugar
  • ½ tsn rosewater essence

Extra:

  • 1/4 seedless watermelon
  • 1 tsn rosewater essence
  • 300ml thickened cream
  • 1 tbsn icing sugar
  • 50g shelled pistachios

 

Method:

  1. Preheat the oven to 190c degrees and line a 20cm square cake tin with baking paper.
  2. Place the plain flour, bicarbonate of soda and cream of tartar in 1 cup.
  3. Top up the cup to the brim by adding the necessary amount of cornflour to fill the cup.
  4. Sift the flour mix 3 times.
  5. Beat the egg, rosewater essence and sugar with electric beaters until light and pale.
  6. Add the flour to the egg mix and beat for 20 seconds on low or until just combined.
  7. Pour the mix into the cake tin and bake for 20 mins or until the cake bounces back after touching the top.
  8. Place the cake on a cooling rack until cold.
  9. Meanwhile thinly slice the watermelon and cut away the rind.
  10. Place the watermelon pieces onto paper towel to absorb excess moisture.
  11. Beat the cream, extra rosewater essence and icing sugar with electric beaters until stiff peaks form.
  12. Blitz up the pistachios in a food processor until they resemble breadcrumb consistency.
  13. Cut the cake in half horizontally and place a cake layer on a plate.
  14. Top the layer on the plate with ¼ of the cream.
  15. Cut the watermelon to the same size as the cake layer and place on top of the cream.
  16. Sprinkle ½ the pistachio mix on top of the watermelon.
  17. Top the 2nd cake layer with ¼ cream and place cream side down into the watermelon.
  18. Spread the remaining cream on top of the top sponge cake layer.
  19. Dice the remaning watermelon and sprinkle on top of the cream.
  20. Sprinkle the remaining pistachio over the cream.

 

Blueberry Cardamom Sponge Pudding recipe

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Port Black & Blue Berry Pudding recipe

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Rose Pistachio and Watermelon Sponge Cake

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Rose Pistachio and Watermelon Sponge Cake

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Peanut Brittle and Chocolate Ice-Cream Sandwich

Posted on Posted in Ice-cream & Sorbet, Ice-cream cake .

I recently was experimenting with peanut brittle and ended up with a LOT of brittle and not much to do with the excess. Usually I would take it to work but with my working from home scenario all the brittle was not leaving the house. So, I decided to make up a recipe that featured the brittle. With my recent ice-cream experimenting trend, ice-cream was on my mind, but I didn’t want to have too many steps to the recipe, I wanted to make it simple easy, scrumptious and quick prep time.

I did make a biscuit base for this recipe but to be honest a store brough base is completely fine as this recipe is all about the brittle.

I wanted to make somewhat of a “Maxibon vs. Eskimo Pie” that had complementary layers and textures.

As my favorited flavour in the world is chocolate of course I had to build this layer into the mix and presto a new recipe was born.

Ingredience:

  • 1 cup caster sugar
  • ¼ cup water
  • 1 cup peanuts, chopped salted and toasted
  • 40g butter
  • 1 tsn baking soda
  • 500g vanilla ice-cream, softened
  • ¼ cup cocoa powder
  • Sponge cake, plain store brought

Extra

  • Chocolate ganache
  • Icing sugar

 

Method:

  1. Line a tray with baking paper.
  2. Place the sugar and water in a saucepan, stirring on a low heat until the sugar has dissolved.
  3. Turn the heat to high, add the nuts and allow the mix to boil until it reaches 110c degrees on a candy thermometer or begins to turn golden.
  4. Take the nut toffee off the heat and stir in the butter and soda.
  5. Pour the mix into the prepared baking paper and allow to completely cool.
  6. Break the brittle into pieces and place in a food processor, pulsing until they resemble small pieces.
  7. Spray a 10cm x 15cm cake tin with oil spray and then line the tin with 2 layers of clingwrap.
  8. Cut a 2 x 1cm layers of sponge cake the same size as the cake tin’s base.
  9. Place one sponge layer in the bottom of the tin.
  10. Stir the peanut mix into 250ml of the ice-cream until well combined.
  11. Spoon the peanut ice-cream mix on top of the sponge and even with the back of a spoon.
  12. Place the tin in the freezer to firm.
  13. Meanwhile stir the cocoa powder with the remaining 250ml ice-cream.
  14. Spoon the chocolate ice-cream over the top of the peanut ice-cream and even with the back of a spoon in the tin.
  15. Top the chocolate ice-cream with the 2nd layer of sponge, gently pushing down with your fingertips.
  16. Place the cake in the freezer to completely set (4+ hours, overnight ideal).
  17. To serve, pull the plastic wrap to release the cake from the tin and place onto a cutting board.
  18. Trim the cake slightly on all 4 sides if needed to ensure a clean straight cake.
  19. Place the cake onto a plate, dust with icing sugar and a drizzle of chocolate ganache if desired.
  20. Cut into sliced and serve.

Note: Sponge cake OR as I have used a tin sized biscuit can be used as the top and bottom of the ice-cream sandwich.

 

Peanut Brittle and chocolate ice-cream sandwich recipe

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Peanut Brittle and chocolate ice-cream sandwich recipe

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Peanut Brittle and chocolate ice-cream sandwich recipe

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Peanut Brittle and chocolate ice-cream sandwich recipe

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Peanut Brittle and chocolate ice-cream sandwich recipe

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Peanut Brittle and chocolate ice-cream sandwich recipe

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Peanut Brittle and chocolate ice-cream sandwich recipe

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Chocolate and Orange Marmalade Sponge

Posted on Posted in Cakes .

Chocolate and Orange Marmalade Sponge

Chocolate and Orange Marmalade Sponge recipe

For a long time now (around 18 months) I have been attempting to make the ultimate amazing ‘Jaffa inspired’ treat.

I have gone through choc-orange flavoured mousse , focaccia, truffle balls, biscuits, mud-cake, pastries, flan…and the list goes on…Though some of these experimental sessions produced bakes that were not actually bad they were not absolutely amazing either, thus not good enough to post.

This sponge cake recipe was not part of the choc-orange original baking experimental sessions, I actually came up with this recipe a few months later as I wanted to turn my favorite (never fail) sponge recipe into a chocolate sponge to see if it would work (you don’t come across a good chocolate sponge very often so I thought I would challenge this).

When I made the sponge and was happy with the outcome I started thinking about some jam fillings that are a bit unusual (not the normal raspberry or strawberry jam options we typically see). As I had some marmalade left over from the choc-orange experiments I ended up opting for this. Once I spread the layers of jam with cream and sandwiched the cake layers together I was left with either a massive fail or new sponge recipe.

Next step was to drizzle with chocolate sauce, cut and devour. I must say the devouring part was not a difficult task at all.

Finally chocolate orange flavor combo success!

Ingredients:

Sponge:

  • 2 tsn plain flour
  • ½ tsn bi carbonate of soda
  • 1 tsn cream of tartar
  • 100g corn flour
  • 30g cocoa powder
  • 4 eggs
  • 165g sugar
  • ½ tsn vanilla essence

Filling:

  • 300g thickened cream
  • 2 tsn icing sugar
  • ½ tsn vanilla essence
  • 270g orange marmalade

Ganache:

  • 100g dark chocolate, broken up
  • 40g thickened cream

 

Method:

  1. Preheat the oven to 190c degrees and line 3 x 20cm cake tins with baking paper.
  2. Place the plain flour, bi carbonate or soda, cream of tartar, corn flour and cocoa powder into a bowl and sift 3 times.
  3. Place the eggs and sugar in a bowl and using electric beaters whisk for 10 minutes on high speed.
  4. Add the vanilla essence to the egg mix and beat for 1 more minute
  5. Turn the beaters on low speed and add the flour mix, beating for 1 minute.
  6. Spoon the mix evenly into the 3 cake tins and bake each cake for 20-25 minutes or until the sponges spring back when touched on the top.
  7. Remove the tins from the oven and leave to cool for 10 minutes, cakes still in the tin.
  8. Turn the cakes onto a cooling rack and leave until cold.
  9. To make the filling whisk the cream, icing sugar and vanilla essence with electric beaters until peaks form.
  10. To assemble place one cake layer on a plate and spoon the jam evenly onto this cake as well as a second cake.
  11. Spoon the cream evenly on the top of the jam of both cakes.
  12. Place the second filled cake onto the plated cake (cream side up) and top the cake off with the third/remaining (non-filled) cake layer.
  13. To make the ganache, place the cream in a bowl and microwave until boiling.
  14. Add the chocolate to the cream and leave for 1 minute.
  15. Stir the chocolate and cream until glossy and thick.
  16. Drizzle the chocolate ganache over the top of the cake.

 

Notes:

  • I dusted the top cake layer with icing sugar and cocoa powder before I drizzled the ganache for extra decoration.

 

Chocolate and Orange Marmalade Sponge recipe

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Chocolate and Orange Marmalade Sponge recipe

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Chocolate and Orange Marmalade Sponge recipe

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Chocolate and Orange Marmalade Sponge recipe

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Chocolate and Orange Marmalade Sponge recipe

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Chocolate and Orange Marmalade Sponge recipe

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Blueberry Cardamom Sponge Pudding

Posted on Posted in Cakes .

Blueberry Cardamom Sponge Pudding

 Blueberry Cardamom Sponge Pudding recipe

I have tried time and time again to make an amazing sweet treat with blueberries. As the flavor is quite subtle in a mix of other flavors it can get lost.

So I decided to come up with a recipe that really heroes the blueberry.

This time around I opted for a sponge cake pudding. The sponge cake element would do a great job of soaking up the juice, amplifying the flavor.

Adding cardamom and lemon complimented the blueberry and intensify the soft blueberry flavor.

This recipe definitely celebrates the blueberry and is ever so tasty!

Ingredients:

Sponge:

  • 3 eggs
  • 110g sugar
  • 1 tbsn corn flour
  • 110g self raising flour
  • 1 tsn butter
  • 80g water

Filling:

  • 75g sugar
  • 125g water
  • 800g blueberries
  • 1 tsn lemon zest
  • 1/4 cardamom
  • 2 tsn corn flour

 

Method:

  1. Preheat oven to 180c degrees and line a 25cm x 30cm cake tin with baking paper.
  2. Beat the eggs in a bowl with electric beaters until thick and creamy.
  3. Add the sugar slowly while beating until the sugar dissolves.
  4. Triple sift the flours into the egg mix and fold until just combine.
  5. Add the butter to the boiling water and stir to combine.
  6. Once the butter mix has cooled pour into the egg mix and fold until just combine.
  7. Pour the batter into the cake tin and bake in the oven for 15 minutes.
  8. Allow the cake to cool in the cake tin.
  9. Place the sugar and water into a saucepan on a high heat until boiling, then turn to low.
  10. Add the blueberries and stir until the berries are soft and squishy.
  11. Add the lemon zest and cardamom and stir until combine.
  12. Pour the mix through a sieve and reserve 180ml the syrup separately.
  13. Place the remaining syrup in a bowl with the corn flour and whisk until the mix is smooth and flour incorporated.
  14. Place the flour syrup back in the saucepan with the blueberries and stir on low heat until the syrup thickens.
  15. Line a 5 cup pudding bowl with plastic wrap, ensuring overhang.
  16. Place the pudding tin onto the sponge and cut around the tin the same size as the base. Repeat for the top of the tin.
  17. Place the small circle into the bottom of the tin.
  18. Cut the remaining sponge into strips to cover the sides of the tin.
  19. Pour the berry mix into the cake tin.
  20. Place the larger sponge circle on the top and push down with hands.
  21. Pull the plastic wrap overhanging on the outside of the tin over the top of the cake.
  22. Place a plate with a weight on top of the cake and place in the fridge for 3 hours (or the longer the better).
  23. Turn the pudding out onto a plate, remove the plastic wrap and brush the remaining syrup on the outside and top of the pudding.
  24. Serve with ice-cream.

 

Blueberry Cardamom Sponge Pudding recipe

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Blueberry Cardamom Sponge Pudding recipe

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Blueberry Cardamom Sponge Pudding recipe

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Blueberry Cardamom Sponge Pudding recipe

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Blueberry Cardamom Sponge Pudding recipe

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Blueberry Cardamom Sponge Pudding recipe

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Blueberry Cardamom Sponge Pudding recipe

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Blueberry Cardamom Sponge Pudding recipe

 

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