Angel Food Cake

This recipe teaches you the basics and how to make angel food cake which is simple but delicious american cake which has a soft chewy texture similar to a homemade meringue. Since this recipe uses so many egg whites (8 to be exact) it is good to make a homade custard to go with it so you are not wasting them and also it tastes great with custard. This cake is flavoured with orange zest but you can use anything from vanilla to other zest and even almond extract. The possibilities are endless, really you can flavour it how you like it.

Here is a slice of the angel food cake which I served with custard to use up some egg yolks. As the custard did not turn out exactly like I wanted it to I am going to do another tutorial on how to make that because I think homemade custard is easy to make and tastes alot better then store bought as well.

medium.m4v Watch on Posterous

So here is the recipe for Angel Food Cake (serves 10)-

• 100g of plain flour
• 225 g of caster sugar
• 8 egg whites
• 1 tsp of vanilla
• 2 tsp of lemon zest or other zest
• Fresh Fruit to serve

Make sure all ingrediants are at room temperature to prevent curdling and simliar baking issues!
Preheat the oven to 190°C/375°F/gas mark 5

1. Sift all of the flour and half of the sugar 3 times to make the cake extra light!
2. Whisk the egg whites until they reach soft peaks then add the rest of the sugar and whisk until the meringue mixture is thick and glossy. For tips on how to make perfect merignue Click Here.
3. Then fold the flour mixture, vanilla and zest to retain as much air as possible because this is the only thing which will make the cake rise.
4. Place the mixture in a prepared tin and bake for 30 minutes or until and skewer is inserted and comes out clean.
5. Once cool turn it out on to a serving plate.

Now serve, slice and enjoy with some custard!

Click Here For Some More Recipes

Milk Chocolate Cake Recipe

Most people will like this cake because of its sweet flavour. Unlike most chocolate cakes it is not dark in colour and it is not as bitter. The icing will not be very thick but I think that it looks great when some of it is starting to drip down the side of the cake. Then dust it in icing sugar and you will have one beautiful but simple milk chocolate cake!

So here is the recipe for the milk chocolate cake recipe-

1 two layer chocolate cake or two small cakes.-

• 125 g dark chocolate
• 3 tbsp milk
• 150 g butter
• 150 g caster sugar
• 3 eggs
• 200 g plain flour
• 1 tsp baking powder
• 1/4 tsp bicarbonate of soda

For Icing

• 100g of plain or milk chocolate

• 4 tablespoons of cold water
• 30g of butter
• 4-6 tablespoons of icing sugar

Preheat the oven to 180°C/350°F/gas mark 6

• Grease and line tins. If you are using silicon like I did then just make sure they are completely clean.
• Melt chocolate in microwave in 20 second intervals stirring after each time stir until completely melted or melt in a heat proof bowl over simmering water. Then set it aside.
• Beat butter and sugar together until smooth and fluffy.
• Beat eggs in to the mixture one at a time.
• Then fold in melted chocolate.
• Sift flour, bicarbonate of soda and baking powder in to the mixture and gently fold it in.
• Bake for about 25 minets or until a tooth pic is inserted and comes out clean.
• Let the cakes cool before icing.
• For icing- Place chocolate, water and butter in a heat proof bowl and melt slowly over a pan of simmering water.
• Sift icing sugar in to the melted chocolate and mix until smooth.
• If it is too thick add water if it is too thin add more icing sugar.
• Then pour over cooled cake a sift with icing sugar.

I hope you enjoy my Milk Chocolate Cake recipe!

Click Here For Some Baking Secrets

Huge Yorkshire Puddings

Every time we have our sunday dinner we have yorkshire puddings. They are great and not as hard as you may believe you just need the right recipe. As you can see there are quite alot of eggs but this is what makes them rise.

Ingredients for 12 Yorkshire Puddings-

• 285 ml milk
• 115 grams all-purpose flour
• Pinch salt
• 3 eggs
• Vegetable oil

Preheat oven to 450 degrees F

1. Mix the batter ingredients together.
2. Let rest for 30 minutes
3. Preheat a Yorkshire pudding tray or muffin tin with 1 centimetre of oil in each section.
4. After the 10 minutes of preheating the tray divide the batter evenly into the tray.
5. Bakes for 15-20 minutes.

Now enjoy your huge yorkshire puddings.

www.delicibale.com

Banana Bread Recipe

Banana Bread is one of the first things I baked by my self and for a treat you could use chocolate chips. For this recipe you can save your black bananas in the freezer then defrost then when you want to use them because the black bananas give an extra taste. This is because in baking you lose alot of the flavour so the you want it very strong tasting when it is raw.

Ingredients to fill a 2lb loaf tin-

• 3 to 4 bananas mashed
• 80g of melted butter cooled to room temperature
• 200g of sugar
• 1 egg beaten
• 1 tsp vanilla
• 1 tsp baking soda
• Pinch of salt
• 200g of all-purpose flour
• You can add a 100g of chocolate chips or walnuts for a treat.

Preheat the oven to 180°C/350°F/gas mark 4

1. Mix mashed bananas with melted butter
2. Then add mix sugar, egg and vanilla.
3. Sprinkle salt and baking soda all over the mixture
4. Add the flour last and mix it in
5. Grease the 2lb loaf tin then pour the mixture in
6. Bake for one hour

www.deliciabale.com

Huge Yorkshire Puddings

Every time we have our sunday dinner we have yorkshire puddings. They are great and not as hard as you may believe you just need the right recipe. As you can see there are quite alot of eggs but this is what makes them rise.

Ingredients for 12 Yorkshire Puddings-

• 285 ml milk
• 115 grams all-purpose flour
• Pinch salt
• 3 eggs
• Vegetable oil

Preheat oven to 450 degrees F

1. Mix the batter ingredients together.
2. Let rest for 30 minutes
3. Preheat a Yorkshire pudding tray or muffin tin with 1 centimetre of oil in each section.
4. After the 10 minutes of preheating the tray divide the batter evenly into the tray.
5. Bakes for 15-20 minutes.

Now enjoy your huge yorkshire puddings.

www.delicibale.com

Lemon Muffins Recipe

Recently I have made some Lemon Muffins everyone loved that they were light and moist with a sweet and zesty taste. The topping gives them a great crunch

Here is the recipe for the Lemon Muffins-

Ingredients for 12 Lemon Muffins-

• 1 lemon
• 6oz (175g) of self raising flour
• 1 teaspoon of baking powder
• 4oz (100g) of soft margarine (stork butter for cakes works great)
• 4oz (100g) of caster sugar
• 2 eggs

Topping-

• 40z (100g) of caster sugar
• juice of one lemon

Preheat the oven to 200°C/390°/gas mark 6

 

1. Put the paper cases in the muffin tin.
2. Grate the lemon rind be carful not to grate the pith.
3. Cut the lemon in half and squeeze the juice in to a bowl.
4. Sift the flour and baking powder in to a bowl.
5. Add margarine, sugar, eggs and grated lemon rind.
6. Mix every thing together.
7. Spoon the mixture into the paper cases.
8. Bake the muffins for 12-15 minutes until they are golden brown.
9. When the muffins are cooking add 4oz of sugar to the lemon juice.
10. Mix together well.
11. A few minutes after the muffin have come out of the oven spoon the mixture on top.
12. Leave them to cool.

www.deliciabale.com

Milk Chocolate Ganache

This milk chocolate ganche recipe can be quite rich but if you chill it and whip it up it should become a lot lighter which I personally prefer to when the icing is just chilled and piped or drizzled on. Also this recipe is quite versatile so it can be used to ice/fill cake, cupcakes, it be fill macaroons and well whatever you want it to go on really it is simply delicious. Sorry I don't have a picture for this post but I forgot to take one but I should be doing another post soon showing this ganache 3 ways. Also ganache cane be done many ways but I think this is the best way.

So here is the recipe for the chocolate ganche-

Recipe to ice 12 cupcake or fill and cover a 8" cake-

• 9 ounces bittersweet chocolate, chopped
• 1 cup heavy cream

Have a hob witha pan of simmering water and heatproof bowl ready-

1. Place the chocolate into a medium bowl.
2. Heat the cream in the heatproof bowl over simmering water.
3. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot.
4. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.
5. Allow the ganache to cool slightly before pouring over a cake. Start at the centre of the cake and work outward. Or for a fluffy frosting or chocolate filling, allow it to cool until thick, and then whip with a whisk until light and fluffy. Another option is letting cool for a long time them piping it for a very rich icing.

For a richer darker icing use dark chocolate instead of milk. I like this but I only used milk to use up some of my easter eggs! I got loads of them!

I hope you enjoy my Milk Chocolate Ganache Recipe!

Click Here for More Ideas!

Raspberry Pavlova

A raspberry pavlova is a large meringue. They are best when they are slight crunchy on the outside and marshmallowy on the inside. Personally, I think that the raspberries taste delicious with the pavlova, especially with cream and topped with a coulis. This is very easy to make.

Recipe for raspberry pavlova:

1 meringue base

200ml of double or heavy cream

For coulis

300g of raspberries

100g of icing of powdered sugar

Start by placing 225g of raspberries and 100g of icing sugar in a blender or food processor and blitz until smooth. IMPORTANT make sure to remember to put and keep the lid on the blender UNTIL the blades have came to a complete stop. I have done this before :o)!

Next, sieve this mixture to remove any seeds or pulp. You will end up with a delicious smooth liquid.

Now, whip the double cream until soft peaks formed. Now drizzle over some of the raspberry puree and gently fold it to achieve a marbled effect.

Gently place the large meringue onto a large serving plate and dollop the mixture into the middle and carefully smooth it. If you prefer, you could pipe it.

Place the other 75g of raspberries on top, then drizzle a bit more of the coulis.

Now you can serve and enjoy your delicious simple dessert!

Chocolate Marshmallow Cupcakes

The taste of chocolate and marshmallows are delicious! It reminds me of when you are camping and sitting around the fire. The lovely smell of burnt marshmallows and the shock of your fingers almost permanently glued together! This may not be the most attractive, but has a delicious flavor. Any ideas for improving the appearance???!!!!

The recipe for moist chocolate marshmallow cupcakes:

Ingredients for the 12 chocolate marshmallow cupcakes:

Cupcakes:

113g of unsalted butter (softened)

130g of granulated white sugar

3 large eggs

1 teaspoon of pure vanilla extract

145g all purpose flour

50g cocoa powder

1 1/2 teaspoons of baking powder

1/4 teaspoon of salt

1/4 cup (60mL) milk

100g of mini marshmallows

Frosting:

200g of confectioners sugar (icing or powder sugar) sifted

30g of cocoa powder

113g of unsalted butter (room temperature)

1 teaspoon of pure vanilla extract

2 tablespoons of milk or light cream

To Top:

50 mini marshmallows

Preheat your oven to 180°C/350°F/gas mark 4

Line a 12 hole muffin tin with your cases

Start off by beating the butter and sugar until light and fluffy

Add the eggs (one at a time), mixing well after.

In another bowl sift the flour, cocoa and baking powder together. Then add the salt.

Then alternately add the flour, cocoa and baking powder mixture and milk to the butter and sugar. Mixing well every time.

Scrape down the sides of the bowl and mix well to insure that all of the ingredients are combined.

Fold in the marshmallows carefully.

Evenly fill the tin and then bake for 15-17 minutes or until a tooth pick comes out clean.

Remove cupcakes from the tin and place on a wire rack to cool 30 minuets before icing.

For the Butter Cream

Use an electric mixer beat butter until smooth.

Add the vanilla and beat until combined.

Then, on low speed beat in icing sugar and cocoa powder bit by bit.

Then if it is too thick add a bit of milk, if it is too thin add icing sugar until it is the desired consistency.

Now you can either pipe the icing on with the wilton 1m tip or neatly smooth the icing using a palette knife (whichever one you want to do!)

Carefully place the marshmallows on top how you want.

Chocolate Marshmallow Cupcakes

The taste of chocolate and marshmallows are delicious! It reminds me of when you are camping and sitting around the fire. The lovely smell of burnt marshmallows and the shock of your fingers almost permanently glued together! This may not be the most attractive, but has a delicious flavor. Any ideas for improving the appearance???!!!!

The recipe for moist chocolate marshmallow cupcakes:

Ingredients for the 12 chocolate marshmallow cupcakes:

Cupcakes:

113g of unsalted butter (softened)

130g of granulated white sugar

3 large eggs

1 teaspoon of pure vanilla extract

145g all purpose flour

50g cocoa powder

1 1/2 teaspoons of baking powder

1/4 teaspoon of salt

1/4 cup (60mL) milk

100g of mini marshmallows

Frosting:

200g of confectioners sugar (icing or powder sugar) sifted

30g of cocoa powder

113g of unsalted butter (room temperature)

1 teaspoon of pure vanilla extract

2 tablespoons of milk or light cream

To Top:

50 mini marshmallows

Preheat your oven to 180°C/350°F/gas mark 4

Line a 12 hole muffin tin with your cases

Start off by beating the butter and sugar until light and fluffy

Add the eggs (one at a time), mixing well after.

In another bowl sift the flour, cocoa and baking powder together. Then add the salt.

Then alternately add the flour, cocoa and baking powder mixture and milk to the butter and sugar. Mixing well every time.

Scrape down the sides of the bowl and mix well to insure that all of the ingredients are combined.

Fold in the marshmallows carefully.

Evenly fill the tin and then bake for 15-17 minutes or until a tooth pick comes out clean.

Remove cupcakes from the tin and place on a wire rack to cool 30 minuets before icing.

For the Butter Cream

Use an electric mixer beat butter until smooth.

Add the vanilla and beat until combined.

Then, on low speed beat in icing sugar and cocoa powder bit by bit.

Then if it is too thick add a bit of milk, if it is too thin add icing sugar until it is the desired consistency.

Now you can either pipe the icing on with the wilton 1m tip or neatly smooth the icing using a palette knife (whichever one you want to do!)

Carefully place the marshmallows on top how you want.

Lime Cheesecake

I love lime cheesecake, especially because that zesty lime flavor is so refreshing! By adding the lemon zest, it will add an extra bit of zing! To top it off, a bit of lime peel rolled up will look like a rose which makes it more attractive! I know that the base is a bit thick, but now I know that a bit less biscuits will make it better. This did taste great anyways!

Lime Cheesecake Recipe:

Ingredients (9" cheesecake):

• 175g of digestive biscuits
• 75g of butter
• grated zest 1/2 lemon
• grated zest and juice of 3 limes
• 120g of sugar
• 400g of full-fat cream cheese
• 150mL of double cream

Crush all of the biscuits into fine crumbs.

Melt the butter in a small saucepan over a low heat, then mix with the fine biscuit crumbs. Be sure you mix thoroughly.

Press this crumb mixture into a 9 inch spring form tin

Place the cream cheese in bowl and mix until it becomes smooth.Then Add the sugar, the lemon zest and the lime zest and juice. Mix together until it is smooth.

Whisk cream until it has soft peaks . Then fold it in to the cream cheese mixture.

Put the mixture on top of the biscuit base and hold a bit back to pipe on in a minute, then smooth the mixture and pipe on top of the cheese cake.

Chill for at least 4 hours before serving.

Serve and enjoy your lime cheesecake!