Ingredients
- Swiss cake rolls
- Vanilla ice cream : 2 Pints
- Ice cream topping of choice: 3/4 cup
- Chocolate ice cream : 2 Pints
Method of preparation
- Line a bowl with plastic wrap.
- Cut each cake roll into equal thin slices and place in the bowl covering the bottom and the sides.
- Cover and freeze until firm.
- Spread vanilla ice cream over cake.Freeze it for atleast an hour. Spread the topping and freeze it again before spreading with chocolate ice cream. Cover it and freeze it again.
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Just before serving, remove from the freezer and invert onto a serving
plate. Remove bowl and plastic wrap and cut them into wedges.
Ingredients
-
Butter : 125 g
-
Light soft brown sugar : 150 g
-
Eggs : 2
-
Very ripe bananas mashed :3
- Plain flour : 250 g
-
Baking powder : 1 tbsp
-
Grated nutmeg : 1/2 tbsp
Method of preparation
- Preheat the oven to 180C .Grease
a 1kg-capacity loaf tin and line the base with baking parchment.
-
Beat the butter and sugar together until fluffy and pale in colour.
-
Beat in the eggs, a little at a time, beating well after each addition.
-
Add the bananas to this mixture.
-
Sift the dry ingredients together with a pinch of salt and then
fold gently into the banana mixture. (It is important to fold the dry
ingredients in gently until just incorporated, rather than simply
stirring.)
-
Transfer the mixture into the prepared tin and bake for 50-60
minutes or until a skewer placed in the middle of the cake comes out
clean and dry.
-
Transfer to a wire rack to cool. (Resist cutting it for 30 minutes or it might crumble.)
-
Serve the sliced loaf with peanut butter and whipped cream.
Ingredients
- Unsalted butter : 225g
- Dark Chocolate : 85g
- Muscovodo Sugar : 225g
- Eggs : 4
- Self raising flour : 225g
- Soft vanilla fudge: 115g finely chopped
Icing
- Unsalted butter : 175g
- Icing sugar : 280g
- Single cream : 3-4 tbsp
- Light muscavado sugar : 55g
- Cocoa powder : 1 tbsp
Methods of preparation
- Preheat the oven to 180C/350F/Gas mark 4.Lightly oil and line the base 2x20 cm/8 inch shallow,round cake tins with baking parchment.
- Melt the chocolate in a heatproof bowl set over a saucepan of gently shimmering water.
- Cream the butter and sugar together until light and fluffy,then gradually add the eggs,beating well between each addition and adding a little flour after each addition.
- When all the eggs are added,stir in the melted chocolate and then the remaining flour and mix lightly together.
- Stir in the fudge pieces,then divide between the prepared cake tins and smooth the tops.
- Bake in the preheated oven for 35-40 minutes or until the top springs back.
- Remove and leave to cool before turning out onto wire racks and discarding the lining paper.
Icing
- Beat the butter for the icing until soft and fluffy, then gradually beat in the icing sugar,adding a little cream as the mixture becomes stiff.
- Add the muscavado sugar with the cocoa and stir lightly.
- Stir in sufficient of the remaining cream to give a soft spreadable icing.
- Sandwich the two cake sheets with a part of the icing and spread the remaining on the top and around the sides for an attractive finish.
- Can be served with or without icing.
Ingredients
- Unsalted butter : 175g
- Caster sugar : 175g
- Eggs : 3
- Self raising flour : 175g
- Filling : Jam or lemon curd
Methods of preparation
- Preheat the oven to 180C/350F/Gas mark4.
- Grease 2x20 cm sandwich tin with a little butter and line the bases with baking parchment.
- Put the butter and sugar in a mixing bowl and cream together until the mixture is light and fluffy.
- Sift the flour and carefully add it to the mixture,folding it in with a metal spoon or a palette knife.
- Divide the mixture between the prepared sandwich tina nd smooth over with the palette knife.
- Bake in the centre of the preheated oven for 25-30 minutes until well risen and beginning to shrink from the sides of the tin.
- Remove from the oven and let them stand for 1 minute.Use a palette knife to loosen the cakes from the edge of the tin.
- Turn the cakes out onto a clean towel and remove the lining paper.
- Invert the cakes and leave them to cool for 35-40 minutes.
- Sandwich together with jam or lemon curs and sprinkle over with sugar.
Ingredients
- Unsalted Butter : 115 g
- Caster sugar : 115g
- Eggs : 2
- Milk : 1 tbsp
- Vanilla Essence : 1 tbsp
- Self raising flour : 175 g
Icing
- Icing sugar
- Food colouring
Method of Preparation
- Preheat the oven to 200C/400F/Gas mark 6.
- Line a shallow muffin tin / baking tray with 12 cup cake paper cases
- Place the caster sugar and butter in a bowl and cream together until pale and fluffy.
- Stir in the milk and vanilla essence and then carefully fold in the flour.
- Divide the mixture between 12 paper cases and bake in the preheated oven for 12 - 15 minutes or until well risen and golden.
- When the cakes are baked,transfer it to a wire rack and decorate it with icing.
Icing
- Sift the icing sugar in a bowl and stir in hot water drop by drop to make a thick icing.
- Add desired food colouring and spread on the cake.
Ingredients
- Unsalted Butter : 115 g
- Caster sugar : 115g
- Eggs : 2
- Milk : 1 tbsp
- Vanilla Essence : 1 tbsp
- Self raising flour : 175 g
Icing
- Unsalted Butter : 100g
- Icing sugar : 160g
- Vanilla essence : 1 tbsp
Method of Preparation
- Preheat the oven to 200C/400F/Gas mark 6.
- Line a shallow muffin tin / baking tray with 12 cup cake paper cases
- Place the caster sugar and butter in a bowl and cream together until pale and fluffy.
- Stir in the milk and vanilla essence and then carefully fold in the flour.
- Divide the mixture between 12 paper cases and bake in the preheated oven for 12 - 15 minutes or until well risen and golden.
- When the cakes are baked,transfer it to a wire rack and decorate it with icing.
Icing
- Beat butter till smooth and creamy and add sugar till light and fluffy.
- Stir in the vanilla essence and whisk on low speed till mixed then on high speed till frosting is smooth and glossy.
- Fill the icing in a piping bag and decorate the cake with the desired nozzle.
Ingredients
- Softened Butter : 85g
- Caster Sugar : 100g
- Eggs : 2
- Dark Chocolate chips : 55
- Self-raising flour : 225g
- Cocoa powder : 25g
Icing
- Unsalted Butter : 100g
- Icing sugar : 160g
- Dark Chocolate : 75g
Method of Preparation
- Pre heat the oven to 200C/400F/Gas mark 6.
- Line a shallow muffin tin / baking tray with 18 cup cake paper cases
- Beat together the butteer and sugar until pale and fluffy.
- Gradually add the eggs, beating after each addition .Add little flour to it if the mixture begins to curdle.
- Then fold in the chocolate chips.
- Sift together the flour and coca powder and fold in the mixture with a metal spoon or palette knife.
- Divide the batter equally between the cases and bake in the pre heated oven for 20 minutes, or until well risen and springy to the touch.
- Let it to cool down on a wire rack.
Icing
- Beat butter till smooth and creamy and add sugar till light and fluffy.
- Stir in the melted chocolate and whisk on low speed till mixed then on high speed till frosting is smooth and glossy.
- Fill the icing in a piping bag and decorate the cake with the desired nozzle.
