The Recipe Room

As with most rolled cakes, this apple sauce ginger roll is a little bit labour intensive, so it’s not the best option if you’re short on either time or patience. However, if you’ve got the time to do it right, the end result is more than well worth the effort required!

Another example of an elaborate cake roll is this Chocolate Caterpillar Cake. The author of this recipe made it for her niece’s birthday, and I think it was really clever!

My apple sauce ginger roll recipe is one of my kids’ all-time favourites. Hopefully soon they’ll be old enough to help with the preparation! The recipe calls for apricot jam, but any other fruit jam should work just as well; let your taste buds be your guide and you can’t go wrong!

This is a recipe for traditional pound cake, just like Grandma used to make!  The reason it’s called pound cake is because of the original quantities of the main ingredients in the old imperial measuring system – a pound of butter, a pound of sugar, a pound of flour and a pound of eggs.  My now, doesn’t that sound healthy!?!

Well, be that as it may, this recipe has been a classic for ages, and it’s easy to see why.  Aside from being easy to remember and easy to make, it’s also very moist and delicious and loved by almost anyone with a sweet tooth!

I top my cake with icing sugar, but if you have a preference for chocolate, you could make this dark chocolate ganache to cover it.

Ingredients:

• 115g butter, softened
• 190g cake flour
• 300g granulated sugar
• 1tsp baking powder
• 1tsp vanilla extract
• Pinch of salt
• 4 eggs
• Icing sugar for dusting

                                          

Instructions:

1. Preheat oven to 175ºC.
2. Grease and flour a 25cm x 15cm x 7cm loaf pan, or line with parchment paper. Set aside.
3. Cream the butter on medium speed in an electric mixer. Gradually add the granulated sugar and beat until light in colour.
4. Add the vanilla extract. Scrape down the sides of the mixing bowl in order to make sure mixture is well-blended.
5. Add the eggs, one at a time, beating well after each addition.
6. With the electric mixer on low speed, blend in the flour, baking powder and salt just until blended.
7. Pour the batter into the prepared pan. Bake for 50 to 55 minutes, or until a knife inserted into the centre of the cake comes out with just a bit of crumb on it.
8. Remove the pound cake from the oven and place it on a wire cooling rack. Let it cool in the pan for 10 minutes.
9. Carefully remove the cake from the pan and continue to cool on the wire rack until it’s completely cool. Remove and discard the baking parchment.
10.  Dust the top with the icing sugar and serve in slices.
11.  Any unused cake can be stored wrapped in plastic wrap at room temperature, or it may also be frozen for later use.

Prep Time:  15 minutes

Cooking Time:  55 minutes

Serves:  6-8

Difficulty:  Easy

This sweet and spicy pear and nut bread makes for a great Christmas cake and also works very well as a carry-along snack for school or a car-trip out in the country.  It also goes great with a nice warm cup of tea, especially Earl Grey or English Breakfast.  I like to use hazelnuts, but walnuts also work very well. (For a chocolaty treat, try these poached pears with a hot white chocolate liqueur sauce.)

Ingredients:

• 4 pears, peeled and cored
• 110g butter, softened
• 300g granulated sugar
• 1tsp vanilla extract
• 4 eggs
• 240g cake flour
• 1tsp baking powder
• 1/4tsp salt
• 1tsp cinnamon
• 1tsp nutmeg
• 250g seedless raisins
• 250g chopped hazelnuts

Instructions:

1. Cut two of the peeled and cored pears into 1.5cm slices.
2. Place the pears in a small saucepan and cover with water. Bring to the boil, uncovered over high heat, and cook for 15 to 20 minutes, or until tender. Drain.
3. Purée the cooked pears in a food processor until they attain the consistency of applesauce. You should have about 250ml. Set aside.
4. Preheat the oven to 175ºC.
5. Grease and flour a 25 x 15 x 7 centimetre loaf pan, or line with baking parchment. Set aside.
6. In an electric mixer on medium speed, cream the butter. Gradually add the sugar and continue beating until light in colour.
7. Add the pear purée and vanilla extract and mix just until blended.
8. Add the eggs, one at a time, beating well after each addition.
9. On low speed, gradually add the flour, baking powder, salt, cinnamon, and nutmeg.  Mix just until blended.
10.  Dice the two remaining pears and stir into the batter along with the raisins and nuts.
11.  Pour the batter into the prepared pan and bake in the preheated oven for 55 to 60 minutes, or until a knife inserted into the centre comes out clean.
12.  Remove the cake from the oven and cool in the pan on a wire cooling rack for 10 to 15 minutes.
13.  Carefully remove the cake from the pan and continue to cool on the wire cooling rack. Remove and discard the parchment.
14.  Serve slightly warm or wrap in foil and store at room temperature.

Prep Time:  25 minutes

Cooking Time:  60 minutes

Serves:  10

Difficulty:  Medium

This is a basic sponge cake recipe which can be eaten on its own with a cup of tea or topped with fresh fruit. It freezes very well, so I like to have some around to take out as a quick base for any sponge cake recipe when time is of the essence.

As it’s just a plain sponge cake, it really goes well with just about any topping or frosting you can think of, so use your imagination and get creative!  Drizzle some dark chocolate ganache over the top, smother it in whipped cream, or pour a cappuccino on it. The possibilities are endless!

If you decide to freeze it, wrap it in aluminium foil and then clingfilm for best results.

Ingredients:

• 7 egg whites at room temperature
• 7 egg yolks
• 300g granulated sugar
• 145g cake flour
• 1tsp vanilla extract
• 1/2tsp cream of tartar
• 1/2tsp salt
• 65ml cold water

Instructions:

1. Preheat the oven to 165ºC.
2. In an electric mixer with a wire whisk attachment, beat the egg whites, 50g of the granulated sugar, the cream of tartar and the salt. Start on medium speed, then use high speed until very stiff peaks form, around 3 to 4 minutes.
3. In a separate bowl, beat the egg yolks, 250g of the sugar and the vanilla extract with an electric mixer on medium speed. Beat until light in colour, around 2 to 3 minutes.
4. Add the cake flour and water to the egg mixture alternately, starting and ending with the flour. Mix just until blended.
5. Fold the egg yolk mixture into the egg whites with a rubber spatula and blend well.
6. Spoon the batter into an ungreased 25cm circular cake pan. Make sure you spread the batter evenly.
7. Bake in the preheated oven for 60 to 65 minutes, or until the top is golden brown.
8. Remove pan from the oven and invert to cool the cake for about 1 hour.
9. When the sponge is cool, carefully remove it from the pan. Use a sharp knife to loosen the outside of the cake from the sides of the pan.

Prep Time:  25 minutes

Cooking Time:  65 minutes

Serves:  15

Difficulty:  Medium

A bit of a twist on the classic pound cake recipe, this almond pound cake with fresh strawberries is the perfect treat for a summer afternoon.  I like to use brown sugar to sweeten the strawberries as I find it gives them a more nuanced flavour, but if you don’t like the taste, you can substitute normal white granulated sugar.  In fact, if the berries are sweet enough, you can omit the sugar altogether for a slightly more healthy version. (Also try strawberries with Grana Padano and honey.)

Ingredients:

• 165g butter, softened
• 190g cake flour
• 180ml almond paste
• 2tsp baking powder
• 200g granulated sugar
• 1tsp salt
• 4 eggs
• 180ml milk
• 1tsp vanilla extract
• 500g fresh strawberries, hulled and sliced thinly
• 100g brown sugar
• 150ml double cream

 

Instructions:

1. Preheat oven to 175ºC.
2. Grease and flour a 25cm x 15cm x 7cm loaf pan, or line with parchment paper. Set aside.
3. Cream the butter on medium speed in an electric mixer. Add the almond paste and continue mixing until smooth.
4. Gradually add sugar and beat until light in colour.
5. Add the eggs, one at a time, mixing well after each addition.
6. Add the vanilla extract.
7. In a small bowl, combine the flour, baking powder, and salt. Add this mixture to the batter alternately with the milk, beginning and ending with the flour mixture. Mix until just blended.
8. Pour the batter into the prepared pan.
9. Bake for 50 to 55 minutes, or until a knife inserted into the centre of the cake comes out with just a bit of crumb on it.
10.  While the cake is baking, prepare the strawberries: Mix the hulled and sliced strawberries with the brown sugar, stirring well to coat all the berries with sugar.  Set aside for at least 10 minutes so that the berries release their juice.
11.  Remove the cake from the oven and cool in the pan on a wire cooling rack for 10 to 15 minutes.
12.  Carefully remove the cake from the pan and continue cooling on the wire cooling rack.
13.  When the cake has cooled, cut into slices and top with a couple of tablespoons of the strawberry and brown sugar mixture.
14.  Drizzle a little double cream over the top and serve.

Prep Time:  15 minutes

Cooking Time:  55 minutes

Serves:  6-8

Difficulty:  Easy

This apricot and pecan cake is a dense butter cake that updates the classic fruitcake for modern times.  As with most cakes containing fruit and/or nuts, be sure to coat the apricots and pecans with flour before adding them to the batter.  This well help to keep them from sinking to the bottom of the cake during baking. (Also try this chocolate and apricot wrap cake.)

Ingredients:

• 185g pecans, coarsely chopped
• 185g dried apricots, coarsely chopped
• 170g cake flour
• 110g butter, softened
• 200g granulated sugar
• 1tsp vanilla extract
• 2 eggs
• 1/2tsp baking soda
• 185ml sour cream
• Icing sugar for dusting

Glaze:

• 60ml dark rum
• 120ml orange juice

 

Instructions:

1. Preheat the oven to 175ºC.
2. Grease and flour a 25cm x 15cm x 7cm loaf pan or line it with baking parchment.  Set aside.
3. Combine nuts and apricots in a small bowl and toss them with 3 tablespoons of the flour, making sure to coat them well.  Set aside.
4. In an electric mixer set on medium speed, cream together the butter and sugar until light in colour.
5. Add vanilla extract and mix well.
6. Add eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure proper mixing.
7. Combine the flour and the baking soda. Add this mixture to the butter mixture gradually, at low speed, alternating with the sour cream, starting and ending with the flour mixture.  Mix just until blended.
8. Stir in the nuts and apricots and blend well.
9.  Spoon the batter into the prepared loaf pan.
10.  Bake in the preheated oven for 50 to 55 minutes, or until a knife inserted into the centre of the cake comes out clean.
11.  Remove the pan from the oven and place on a wire cooling rack.
12.  In a small cup, mix together the rum and orange juice and pour evenly over the hot cake.
13. Cool the cake in its pan for 15 to 20 minutes and then remove from the pan and continue cooling on the wire rack until cool.
14. Remove and discard baking parchment.
15.  Dust with icing sugar, slice and serve.  Freeze any leftovers.

Prep Time:  20 minutes

Cooking Time:  55 minutes

Serves:  6-8

Difficulty:  Medium

This sour cream and cinnamon cake recipe is so good I recommend you at least double the recipe as you’re sure to want more when it’s finished, which will be sooner than you think!  This is of course partly due to the fact that it really is delicious, but also because the whole house smells fantastic from the cinnamon while it’s baking. Your mouth starts to water and your tummy to rumble well before it comes out of the oven!

Since almonds are a principal ingredient in this recipe, you might want to try almond ice cream to go along with it!

Ingredients:

For the filling:

• 100g granulated sugar
• 2tsp cinnamon
• 125g peeled roasted almonds, finely chopped

For the sponge:

• 115g butter, softened
• 200g granulated sugar
• 3 eggs
• 250ml sour cream
• 1tsp almond extract
• 1tsp vanilla extract
• 285g cake flour
• 3tsp baking powder
• 1tsp baking soda
• 1/2tsp salt

Instructions:

1. Preheat oven to 175ºC.
2. Grease and flour a 25cm tube pan, or line with parchment paper. Set aside.
3. To make the filling, combine the granulated sugar, cinnamon and almonds in a small bowl.  Mix well and set aside.
4. Using an electric mixer on medium speed, cream the butter and sugar until light in colour.
5. Add the eggs, one at a time, beating well after each egg addition.
6. Add the sour cream, almond and vanilla extracts and blend well.
7. With the electric mixer set on low speed, gradually add the flour, baking powder, baking soda and salt. Mix just until blended.
8. Spread half the batter on the bottom of the prepared tube pan. Sprinkle the batter with three quarters of the almond filling mixture.
9. Spread the remaining batter on top of the filling.
10.  Sprinkle the top of the cake with the remaining almond filling.
11.  Bake in the preheated oven for 50 to 60 minutes, or until a knife inserted into the centre of the cake comes out clean.
12. Remove the pan from the oven and place on a wire cooling rack. Cool the cake in its pan for 10 to 15minutes.
13. Carefully remove cake from the pan and continue cooling on the wire rack. Remove and discard the baking parchment when cool.
14.  Slice and serve warm, or cool completely and wrap in aluminium foil. Store at room temperature. 

Prep Time:  15 minutes

Cooking Time:  60 minutes

Serves:  10

Difficulty:  Medium

I’ve always loved the light and tangy flavour of limes; there’s something about even just the smell of them that makes me feel happy and carefree. This lemon-lime yoghurt cake has the perfect amount of sweetness to compliment the sour taste of the citrus.

I like to leave this cake unfrosted with just a light dusting of icing sugar in order to fully appreciate the lime flavour, but if you prefer, you can frost it with any plain or citrus-flavoured frosting.  (Also try this lime cheesecake. Absolutely scrumptious!)

Ingredients:

• 225g butter, softened
• 250ml plain yoghurt
• 400g granulated sugar
• 215g cake flour
• 3 eggs
• 1/2tsp baking soda
• 1/4tsp salt
• Grated rind of 2 limes
• Grated rind of 2 lemons
• Juice of 2 limes
• Juice of 2 lemons
• Icing sugar for dusting

 

Instructions:

1. Preheat the oven to 175ºC.
2. Grease and flour two 20cm x 10cm x 7cm loaf pans, or line them with parchment paper. Set aside.
3. In an electric mixer set on medium speed, cream the butter.
4. Add the sugar a little at a time and beat until light in colour.
5. Add the eggs, one at a time, beating well after each addition.
6. Add the lemon and lime rinds, half the lemon and lime juices and yoghurt. Blend well.
7. With the mixer set on low speed, add the flour, baking soda and salt. Mix just until blended.
8. Pour the batter into the prepared pans. Spread the batter evenly between the two pans.
9. Bake for 50 to 55 minutes, or until a knife inserted into the centre of the cake comes out with just a bit of crumb on it.
10.  Remove the cakes from the oven and pour the rest of the lemon and lime juices over the hot cakes.
11.  Cool the cakes in their pans for 20 to 25 minutes.
12.  Carefully remove the cakes from the pans and continue to cool on wire cooling racks.
13.  When the cakes have completely cooled, remove and discard the parchment paper.
14.  Dust with a little icing sugar and serve.

 

Prep Time:  15 minutes

Cooking Time:  55 minutes

Serves:  10-12

Difficulty:  Medium

This tender orange and plum cake goes great with a cup of tea, and some my family members have even been known to eat it for breakfast when they think I’m not looking!  The tartness of the dried plums contrasts nicely with the sweetness of the orange, and the lack of frosting makes it just perfect for dipping in milk or tea or whatever your beverage of choice happens to be. (Not a fan of oranges? Try this apple and plum pudding.)

For a truly decadent taste experience, try it with a glass of Baileys or Kahlua.  You can dip a slice right in your glass if you want, or else do as I do: heat the liqueur for a few seconds in the microwave and drizzle over the sponge. Yum!

Ingredients:

• 115g plus 3 tablespoons  butter, softened
• 125g icing sugar
• 2 eggs
• 1/2 teaspoon vanilla extract
• 95g cake flour
• 1/2 teaspoon baking powder
• Grated rind of 1 orange
• 1 medium orange, peeled and cut into small pieces
• 250g dried plums, coarsely chopped
• Icing sugar for dusting

 

Instructions:

1. Preheat the oven to 175ºC.
2. Line a bread pan with baking parchment and set aside.
3. In an electric mixer on medium speed, cream the butter and icing sugar until blended.
4. Scrape down the sides of the bowl with a rubber spatula.
5. Add the eggs, one at a time, beating well after each egg.
6. Add the vanilla extract.
7. On low speed, gradually add the flour, baking powder and orange rind. Mix just until blended.
8. Stir in the orange pieces and plums.
9. Spoon the batter into the prepared pan.
10. Bake in the preheated oven for 50 to 55 minutes, or until a tester inserted into the centre of the cake comes out clean. Remove from the oven.
11. Cool cake in pan on wire rack for 10 to 15 minutes. Remove from the pan and continue cooling cake on wire rack until cool.
12.  Remove and discard the baking parchment.
13.  Dust the top of the cooled cake with icing sugar.
14.  Store the cake at room temperature, wrapped in aluminium foil or clingfilm.
15.  Can be frozen for later use.

Prep Time:  20 minutes

Cooking Time:  55 minutes

Serves:  6

Difficulty:  Easy

Chocolate and mint, it’s a combination made in heaven!  This mint chocolate cake with almond frosting is so delicious it’s hard to resist a second or even third serving, so if you’re watching your waistline, you’ve been warned! (Also try these chocolate lava cakes.)

I used to make this sponge with mint chocolate frosting too, but I eventually had to admit it was too rich even for my taste and decided to try almond flavour frosting instead.  I think the result speaks for itself, so get baking and let me know what you think!

Ingredients:

For the sponge:

• 220g butter
• 600g granulated sugar
• 3tbsp instant coffee granules
• 2tsp coffee liqueur
• 3 eggs
• 285g cake flour
• 2tsp baking powder
• 1/4tsp salt
• 250g cocoa powder
• 315ml buttermilk
• 2tbsp fresh mint  leaves

For the frosting:

• 375g icing sugar
• 6tbsp unsweetened cocoa powder
• 60ml water
• 1tsp almond extract
• 20g almond shavings

Instructions:

For the sponge:

1. Preheat the oven to 175ºC.
2. Grease and flour a 23cm cake pan or line with parchment paper. Set aside.
3. In an electric mixer on medium speed, cream the butter until light and fluffy.
4. Gradually add the sugar and beat until it turns light in colour.
5. Add the coffee granules and liqueur and mix well.
6. Add the eggs, one at a time, beating well after each addition.
7. In a medium bowl, combine the flour, baking powder, salt and cocoa powder.
8. Add this flour mixture to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture.
9. Stir in the mint leaves. Mix until just blended.
10. Pour the batter into the prepared pan.
11.  Bake in the preheated oven for 1 hour and 10 minutes, or until a knife inserted into the centre of the cake comes out clean.
12. Remove the cake from the oven and cool in its pan on wire cooling rack for 10 to 15 minutes.
13. Carefully remove the cake from the pan and continue to cool on the wire rack.
14. Remove and discard the baking parchment.

For the frosting:

1. Blend the icing sugar, almond extract, cocoa powder and water with an electric mixer until just blended.
2. Beat on medium speed until thick and smooth.
3. Spread on the cooled cake with a spatula.
4. Sprinkle the almond shavings on top.
5. Serve immediately.

Prep Time:  15 minutes

Cooking Time:  70 minutes

Serves:  10

Difficulty:  Medium