HOT MILK SPONGE
4 eggs
330gm castor sugar
280gm plain flour
2 tsp baking powder
250ml milk
150gm butter-soft
1tsp vanilla essence
Beat eggs and sugar together until thick and light yellow.
Sift flour and baking powder together and fold into the egg mixture.
Heat milk and butter but do not boil.
Fold in milk mixture and vanilla into egg mixture and pour into a 9 in
tin.Bake in a preheated oven at 180C for 30 mins.
Note : This cake is suitable for children's birthday cake, make sure
that the cake has cooled completely before you begin icing.
Hints for icing cake
Allow cake to cool completely before icing.
Brush all loose crumbs off surface of cake.
Delicate cakes should be iced with a soft icing mix to prevent the cake
from crumbling.
If a filling and an icing are used,place filling between layers before
icing the cake.
When icing a cake with butter icing, cover the sides before icing the top.
Do not overmix the icing as this will result in a runny mixture.
Chocolate Butter Icing
100gm butter
360gm icing sugar
2 tbsp cocoa powder
1/2 tbsp hot water
1 tsp vanilla
4 tsp milk
Cream butter and icing sugar till smooth. Dissolve cocoa in hot water and
add to creamed icing. Add vanilla and enough milk to make mixture light
and creamy, spreadable consistency.
Cream cheese icing
100gm butter
370gm icing sugar
130gm cream cheese
1tsp vanilla essence
Cream cheese before adding butter and icing sugar. Add vanilla and Cream till light and creamy.
Royal Icing
1 large egg white
400gm icing sugar
3tsp lemon juice
Beat egg white until foamy, slowly beat in icing sugar and continue beating. When it reaches soft peak stage, add in lemon juice, beating
till stiff.
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BUTTER COOKIES
300gm butter
100gm castor sugar
1/2tsp salt
200gm cake flour
350gm plain flour
50gm milk
1tsp vanilla essence
Beat butter,sugar,salt and vanilla till smooth.Do not overbeat. Sift both flour and rub through to the butter mixture to a smooth dough, add milk last. Wrap the dough with a plastic wrap and refrigerate for 15min.
Then divide the dough into 4 equal parts. Add 40gm of instant coffee into
the first dough, 100gm almond nibbed for the second, add 100g of chocolate
rice into the 3rd and 100gm of chopped raisins into the 4th dough.
Once all varieties are combined well, roll each of them into a swiss roll
shape, wrap with plastic again and refrigerate for 30mins.
Once it hardens, slowly slice them thinly using a sharp knife and arrange
on a baking tin. Bake at 160C till golden brown.
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BOILED FRUIT CAKE
400 gm mixed dried fruit
1 tsp mixed spices
130 gm castor sugar
250 gm butter
230gm water
300 gm plain flour
2 tsp baking soda
1/2 tsp salt
3 eggs beaten
100gm treacle
Boil dried fruit, sugar,butter, golden syrup, salt and water for 10 mins. Let cool.
Sift the flour, baking soda, spices and fold in the fruit mixture.
Fold in beaten eggs and bake in a 9 inch baking tin at 150 C for about 1hr 15 mins.
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CARAMEL SHORTBREAD
125 gm butter
125 gm castor sugar
150 gm plain flour
25 gm cornflour
1/2 tsp salt
FUDGE LAYER
80 gm butter
45 gm golden syrup
400 gm condensed milk
100 gm castor sugar
CHOCOLATE TOPPING
150 gm plain chocolate
For shortbread : beat butter and sugar till light. Sift all dry ingredients and rub it into the butter mixture.
Press into a greased 8 x 10 in tin. Prick with a fork and bake at 170C for 20 mins.
For fudge layer : Boil all ingredients until thick about 7 mins. Stir constantly to prevent burning. Spread
over baked pastry and let cool.
Melt chocolate and pour over the fudge topping. Let cool completely before cutting.
