Rose’s Kitchenette

Carrot Walnut Cake

Ingredients:

2 cups plain flour

2 tsp baking powder

11/2 tsp bicarbonate of soda

2 tsp cinnamon powder

1 tsp salt

2 cups caster sugar

1 cup corn oil

4 eggs, beaten

2 cups finely grated carrot

1 cup chopped walnuts

1 cup crushed pineapple (optional)

Method:

1.  Pre-heat oven to 180 deg C.

2.  Sift flour, baking powder, bicarbonate of soda, salt and cinnamon into a large mixing bowl.

3.  Add sugar, corn oil and beaten eggs and mix well.

4.  Add grated carrots, chopped walnuts and pineapples and blend thoroughly.

5.  Pour into a greased 25cm x 25cm  square tin or 2 loaf pans.

6.  Bake at 180 deg C for 40 to 45 min or until done.  Cool cake in pans a few minutes before turning out on a wire rack.  When thoroughly cooled, frost with Cream Cheese Frosting.

Cream Cheese Frosting

250g cream cheese

125g butter

1 tsp vanilla essence

400g icing sugar

Method:

1.  Cream butter with cream cheese and vanilla essence until light.

2.  Gradually add icing sugar and blend until of spreading consistency.

(10 votes, average: 4.7 out of 5)

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June 2nd, 2007 Posted by rose | Cakes | 2 comments

Pandan Chiffon Cake

Ingredients:

170ml thick coconut milk

125ml corn oil

2 tbsp pandan juice

a little green colouring

8 egg yolks

9 egg whites

300g caster sugar

225g softasilk flour

2 tsp baking powder

1/2 tsp salt

1 tsp cream of tartar

Method:

1.  Blend 12 pandan leaves with a little water and extract the pandan juice.

2.  Sift flour, salt and baking powder together.

3.  Cream egg yolks with 150g sugar, add in the coconut milk, corn oil, pandan juice and green colouring.  Add in the sifted flour and mix well until smooth.

4. Beat egg whites with cream of tartar until soft peaks form.  Gradually add in the remaining 150g of sugar and beat until stiff.

5.  Pour egg yolk mixture slowly into the stiffly beaten egg whites and mix lightly till well mixed.

6.  Pour mixture into an ungreased 25cm x 10cm chiffon cake tin.  Bake in  a preheated oven at 180 deg C for 45-50 minutes.  Cake is done when an inserted skewer comes out clean.

7.  Invert cake onto a wire rack and leave to cool in the tin before turning out.

(4 votes, average: 4.75 out of 5)

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March 12th, 2007 Posted by rose | Cakes | 12 comments

Pumpkin Cake

Ingredients:

175g butter

200g sugar

225g self-raising flour

4 eggs

1 tsp mixed spices

200g pumpin, skinned & diced

50g glaced cherries, diced

Method:

1.  Cream butter with sugar until light and fluffy.  Add in eggs, one at a time and cream well.

2.  Fold in sifted flour and spices.

3.  Mix diced pumpkin and cherries with a little flour.  Add to batter and mix well.

4.  Pour batter into a greased and lined 20-cm cake tin.  Bake in preheated oven at 180 deg C for 45 minutes.

(2 votes, average: 4 out of 5)

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February 13th, 2007 Posted by rose | Cakes | no comments

Banana Cake

Ingredients:

250g bananas

250g butter

250g caster sugar

170g self-raising flour

2 tbsp condensed milk

1 tsp vanilla essence

a pinch of salt

5 eggs

Method:

1.  Peel and mash bananas with a fork.

2. Cream butter with condensed milk and half of the sugar for 5 min.  Add in the salt, vanilla essence and mashed bananas and mix well.

3.  In another bowl, whisk the eggs and the remaining half of the sugar until thick and creamy.

4.  Fold the beaten egg mixture to the creamed butter mixture.  Fold in the sifted flour, stirring as lightly as possible.

5.  Pour into a greased and lined cake tin and bake in a preheated oven at 190 deg C for 45 min to 1 hr.

(4 votes, average: 4.75 out of 5)

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February 10th, 2007 Posted by rose | Cakes | 8 comments

Chocolate Walnut Cake

Ingredients:

10 eggs, separated

350g butter

300g caster sugar

250g plain flour

2 tsp double action baking powder

100g chocolate couverture, scraped

100g walnuts, chopped

1 tbsp Rum

1 tsp vanilla essence

1/2 tsp cream of tartar

Method:

1.  Sieve flour with baking powder.

2.  Beat butter with 50g caster sugar, rum and vanilla essence until stiff.

3.  Add egg yolks to butter mixture, one at a time and beat till stiff and thick.  Fold in sifted flour.

4.  Beat egg whites with 250g sugar and 1/2 tsp cream of tartar until stiff.

5.  Fold butter mixture into the stiffly beaten egg whites, half way add in chocolate shavings.

6.  Pour mixture into a greased 10-inch square tin and sprinkle chopped walnuts on top.

7.  Bake in preheated oven at 190 deg C for about 50 min.

(4 votes, average: 3.5 out of 5)

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February 2nd, 2007 Posted by rose | Cakes | no comments