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October 23, 2019

Baking a cake

Posted on December 21, 2012 by in baked goods

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Baking

Baking has never been my forte, I have always been of the opinion that I am a cook rather than a baker! You see with cooking, measurements do not have to be so exact, but with baking I’m afraid, you have to be precise…. well almost! I don’t know whether it is my son’s sweet tooth or the fact that my confidence in the kitchen grew a little, but I am not threatened by baking anymore.


I have memories of my mom standing with a ceramic yellow mixing bowl in her one hand  and a wooden spoon (no whisk) in the other, creaming butter and sugar to bake this divine cake. Oh and the clear instruction to always stir in the same direction otherwise you whisk all the air out again, hehehe! Those were the days before Kenwood and Kitchen Aid and Philips etc…. a mixing bowl and a wooden spoon…… my mind boggles! My dad caused quite a stir and a raised eyebrow from my gran, but nevertheless made history the year he decided to buy my mom a Kenwood Mixer for Christmas, I am sure my mother’s baking ancestors were not happy about this leap into the age of technology, but  it was time!

Baking

Whether you mix this batter by hand or cake mixer, it always results in the most beautiful, rich, light and delicious cake. I have yet to have a flop with this recipe and even more amazing is that this basic vanilla sponge can be the beginning of so many new recipes, flavors and textures that you can make uniquely yours.

Baking is not so bad, if I can attempt it on national TV, then you can try it in the comfort of your own kitchen. Better yet, why don’t you attend one of my cooking classes and I will show you just how versatile this recipe is.

Baking

Granadilla Mousse Cake

 Vanilla Sponge

Ingredients

2 x 250 ml Sasko cake flour
2 x 250 ml caster sugar
125 g butter
1 x 250 ml boiling water
4 x-large eggs
4 t baking powder
1/2 t salt.

Zest of 1 lemon

For the filling
1 packet instant vanilla pudding
250 ml milk
500 ml cream
1 small pot Rhodes passion fruit pulp

Fresh gooseberries for decoration

Method

Preheat oven to 180 C
Prepare two 23 cm cake tins by lining them with baking paper and spray thoroughly with non-stick spray.
Sift together all dry ingredients.
Beat eggs and sugar until white and fluffy.
Melt butter and boiling water together. Now fold the dry ingredients into the egg mixture and add butter mixture gradually. Work gently to keep all the air in.
Divide batter into the two pans and bake for 25-30 minutes. Test in the middle of the cake to see if ready before you take the cake out the oven.
Remove the cakes from the tins and cool on a cooling rack.

Now make the filling.

1 packet instant vanilla pudding – ignore the instructions and just make it with 250 ml milk, leave in fridge to set. Whip 500 ml cream until stiff and add the vanilla pudding and beat some more until mixed. Gently fold in a small tin of passion fruit pulp.
When the cake has completely cooled down, split each cake in half so that you have 4 layers. I use a thread, but if you can cut straight it is fine.
Now layer the cake with the filling in between and there you have it – a passion fruit layered cake!!!

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2 Responses to “Baking a cake”

  1. Carol Thebus 29 December 2012 at 1:59 pm #

    Our south african girls are really making me feel proud – I love cooking and baking but will never have the courage to actually go at it in front of millions of viewers -THEY ARE DOING JUST GREAT – and their skills and use of food vocabulary is tremendous – I LOVE THE DIVAS.

  2. sarie marais 13 April 2019 at 12:12 pm #

    Danki vir d koekresep gaan dit beslis maak


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