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Light as air and loaded with zesty citrus, it’s hard to find a more perfect cake than a chiffon. It’s also extremely hard to have just one slice!
Chiffon cake is probably the perfect tea-time cake. It’s relatively easy to rustle up with short notice, not too much fuss (in terms of layering and frosting) and EVERYONE loves it. While the ingredients and method are pretty straight forward, don’t make the mistake of skipping over the ‘chiffon tin’ requirement. A chiffon tin is a ring-shaped cake tin with little feet on the side. Because chiffon cake is so very light, it requires cooling upside-down to stop it from falling in on itself. These little feet make it possible to flip the cake upside down on a cooling rack without the cake weighing itself down. It really is a diva of a cake!
Another important step is to NOT grease the chiffon tin. It feels odd, I know. But because the batter is so very light, it NEEDS to stick to the sides of the tin in order to climb and rise well. Greasing the tin (or using a non-stick tin) would simply give you a dense cake.
BUT if you don’t have a chiffon cake tin (and aren’t willing to invest in one just yet), there IS a way to get around this…
To make a DIY Bundt Tin/Angel Food Cake/Chiffon Tin
Use a tin can – this could be a can of Coke or an empty tin from baked beans (with the label removed). The size of the can depends on how big you want the hole in the centre to be. Ideall your tin should be higher than your cake tin. This will make it easier to cool the cake upside down later. Make sure it’s clean, then wrap the outside of the tin in foil. Weigh it down by filling the can with dried beans or rice so it doesn’t move around. Place the tin in the centre of a normal round cake tin. Fill the cake tin with the batter but remember that you’re DIY’ing it so the amount of cake batter might not fit the tin you’ve created. Always fill any cake tin ⅔ of the way up the sides to be safe. Use any leftover batter to make cupcakes!
Preheat the oven to 170°C, gas mark 3. Using a stand mixer fitted with a paddle attachment, combine the cake flour, 250g sugar, baking powder, salt and zests. Beat until combined. Add the egg yolks, juices and oil and beat until smooth. In a separate bowl, whisk egg whites until foamy, add the cream of tartar and remaining 50g of sugar and whisk to make a meringue which forms soft peaks. Fold the meringue through the cake batter using a metal spoon, in three batches. Pour into an ungreased 24cm chiffon tin and bake for 55-60 minutes or until springy to the touch. Remove from the oven and immediately invert onto a wire rack. Allow to cool completely. To make the glaze, gently whisk the juices and zest into the icing sugar to create a lump-free glaze. Spread the glaze over the cooled cake. Decorate with dried citrus slices.
DOWNLOAD OR PRINT THE RECIPE CARD HERE:
Citrus Chiffon Cake
2021-02-01 17:20:06
Serves 8
Print
Prep Time
20 min
Cook Time
55 min
Prep Time
20 min
Cook Time
55 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
8
Amount Per Serving
Calories0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Preheat the oven to 170°C, gas mark 3. Using a stand mixer fitted with a paddle attachment, combine the cake flour, 250g sugar, baking powder, salt and zests. Beat until combined. Add the egg yolks, juices and oil and beat until smooth. In a separate bowl, whisk egg whites until foamy, add the cream of tartar and remaining 50g of sugar and whisk to make a meringue which forms soft peaks. Fold the meringue through the cake batter using a metal spoon, in three batches. Pour into an ungreased 24cm chiffon tin and bake for 55-60 minutes or until springy to the touch. Remove from the oven and immediately invert onto a wire rack. Allow to cool completely. To make the glaze, gently whisk the juices and zest into the icing sugar to create a lump-free glaze. Spread the glaze over the cooled cake. Decorate with dried citrus slices.
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Tresh leches, meaning ‘three milks’ is a refreshing, chilled dessert that’s perfect for hot weather. A sponge cake is soaked in a combination of evaporated milk, condensed milk and full cream milk and then chilled.
I first fell in love with milk cakes on a trip to Dubai in 2019. Milk cakes were so popular there and I can totally understand why – they are served chilled and make for a refreshing treat with tea especially on hot days. The milk cakes I tasted were heady with saffron, rose water, orange blossom and pistachio which gave me the inspiration to infuse the traditional ‘tres leches milk’ mixture with other ingredients so this version has fresh strawberries blended into the milk.If you want to ramp up the strawberry flavour, spread a layer of homemade strawberry jam between the cake and the whipped cream!
With so many milk alternatives available these days, it would also be fun to change up the cow’s milk and experiment with oat, coconut, almond or even hazelnut. One thing’s for sure though, this cake MUST be served straight from the fridge to enjoy it at it’s best!
Note: Don’t be alarmed at the amount of soaking milk this recipe makes – the cake needs it! So trust the process and give the cake time to soak it all up.med at the amount of soaking milk this recipe makes – the cake needs it! So trust the process and give the cake time to soak it all up.
200g fresh strawberries, topped and roughly chopped
1 x 380g evaporated milk
1 x 385g condensed milk
310ml full cream milk (coconut milk would also be delicious!)
5ml vanilla extract
Topping:
500ml cream, chilled
200g fresh strawberries, topped and halved
Edible flowers, to garnish (optional)
Method:
Preheat the oven to 180°C, 160°C fan-forced. Grease and a 23cm x 33cm sheet tray. In the bowl of a stand mixer fitted with a whisk attachment, beat the egg yolks and sugar together until very light and fluffy, about 8 minutes. Whisk the egg whites, in a separate bowl, until they form soft peaks. Sieve the dry ingredients together. Gently fold a third of the whisked egg whites into the beaten egg yolk mixture and fold in a third of the dry ingredients. Alternate between the egg whites and dry ingredients until everything is folded in completely, taking care not to knock out the air that you’ve incorporated. Pour the batter into the prepared baking tray and bake for 15-20 minutes or until golden and a wooden skewer inserted into the middle comes out clean. Remove from the oven and leave to cool completely. Place the strawberries and milks in a blender and blitz until smooth and combined. Strain through a sieve. Using a skewer, poke holes into the cake and slowly pour ⅓ cup of the milk mixture over the cake allowing it to soak in. Do this until all the milk has soaked in. Refrigerate for 2 hours or overnight before serving. Just before serving, whip the cream until soft peaks form. Remove the cake from the tray and top with the whipped cream and strawberries.
DOWNLOAD OR PRINT THE RECIPE CARD HERE:
Strawberry Tres Leches Sheet Cake
2021-02-01 14:28:38
Serves 10
Print
Prep Time
30 min
Cook Time
20 min
Prep Time
30 min
Cook Time
20 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
10
Amount Per Serving
Calories0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
200g fresh strawberries, topped and roughly chopped
1 x 380g evaporated milk
1 x 385g condensed milk
310ml full cream milk (coconut milk would also be delicious!)
5ml vanilla extract
Topping
500ml cream, chilled
200g fresh strawberries, topped and halved
Edible flowers, to garnish (optional)
Instructions
Preheat the oven to 180°C, 160°C fan-forced. Grease and a 23cm x 33cm sheet tray. In the bowl of a stand mixer fitted with a whisk attachment, beat the egg yolks and sugar together until very light and fluffy, about 8 minutes. Whisk the egg whites, in a separate bowl, until they form soft peaks. Sieve the dry ingredients together. Gently fold a third of the whisked egg whites into the beaten egg yolk mixture and fold in a third of the dry ingredients. Alternate between the egg whites and dry ingredients until everything is folded in completely, taking care not to knock out the air that you’ve incorporated. Pour the batter into the prepared baking tray and bake for 15-20 minutes or until golden and a wooden skewer inserted into the middle comes out clean. Remove from the oven and leave to cool completely. Place the strawberries and milks in a blender and blitz until smooth and combined. Strain through a sieve. Using a skewer, poke holes into the cake and slowly pour ⅓ cup of the milk mixture over the cake allowing it to soak in. Do this until all the milk has soaked in. Refrigerate for 2 hours or overnight before serving. Just before serving, whip the cream until soft peaks form. Remove the cake from the tray and top with the whipped cream and strawberries.
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This flourless chocolate torte is fudgier-than-fudge and super moist thanks to thick double cream yoghurt – add a generous drizzle of my homemade rum ‘n raisin sauce for a grown up touch and you can’t go wrong!
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Everyone needs a flourless chocolate torte recipe tucked away for special occasions… or any occasion. I like to call it my LBD (little black dress) torte because you can just whip it up and dress it in whatever way your cravings desire. This one only has 6 ingredients and all you have to do is whisk everything together, it honestly couldn’t be easier! The addition of Nutriday Double Cream yoghurt makes it super fudgy and cuts through the richness of the chocolate like only yoghurt can!
The rum-soaked raisin sauce combined with an extra dollop of yoghurt acts not only as a beautiful garnish but a clever way to make this treat a little more grown-up, but if you’ve run out of alcohol (#lockdownthings) it’s just as good with a dusting of cocoa powder!
If you’d like to see how I whipped up this beauty, you can follow me over on Instagram – I often do step-by-step baking on my Insta Stories and it’s a great way to learn some of the techniques you need to master to perfect your bakes.
Flourless Chocolate Yoghurt Torte with Rum and Raisin Sauce
2020-07-29 13:59:19
Serves 10
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
10
Amount Per Serving
Calories0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
100ml NutriDay Double Cream Yoghurt, plus extra for serving
30g cocoa powder, plus extra for serving
440g soft brown sugar
7 large eggs, at room temperature
Rum and Raisin Sauce
60ml rum (can be substituted for hot water and 1 tsp rum essence)
45g raisins
240g light muscovado sugar
60ml water
30g salted butter
Instructions
Preheat the oven to 180 °C (160 °C for fan-forced).
Grease and line a 20-cm round metal cake tin.
Place the butter in a medium-sized saucepan over medium heat until melted and warm. Remove from the heat and add the dark chocolate drops. Stir until melted.
Whisk in the yoghurt, cocoa powder, sugar and eggs. Pour into the prepared cake tin and bake for 35 to 40 minutes – it should be barely set with a bit of a wobble in the middle.
Remove from the oven and allow to cool completely (it will fall and crack a little). Remove from
the tin.
For the rum and raisin sauce, in a small bowl, combine the rum (or water and essence) and the raisins and allow them to soak, about 15 minutes. Stir the sugar and water together in a saucepan over medium heat. Stir until the sugar has completely dissolved, then add the rum and raisins, along with the butter and simmer over low heat, 2–3 minutes. Set aside.
Remove the torte from the tin, discard the baking paper. Serve the torte dusted with cocoa powder, a spoonful of yoghurt and drizzle with the rum ‘n raisin sauce.
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This is my go-to vanilla cupcake recipe with a moist, soft, buttery cake and a light marshmallow frosting that’s fluffy and not too sweet.
THE KATE TIN CLASSICS
Classic Vanilla Cupcakes
2020-07-08 18:21:06
Yields 24
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Yields
24
Amount Per Serving
Calories0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
1 vanilla pod (scraped seeds only) or 5ml (1 tsp) vanilla extract
Pinch of salt
Instructions
Preheat the oven to 180 degrees celsius (160 if you have a fan-forced oven). Cream the butter, sugar and vanilla together until light and fluffy - about 8-10 minutes. Gradually add the eggs one at a time and beat well in between each addition. Sift over the flour and add the milk gradually and beat again. Spoon into 2 x muffin tins lined with cupcake wrappers (fill each cup 2/3 full) and bake in the preheated oven for 12-15 minutes or until golden and a skewer comes out clean. Allow to cool completely.
To make the frosting, combine the sugar, honey and water and bring to a boil over high heat. Cook the syrup until it reaches soft-ball stage (116 degrees celsius).
Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, beat egg whites, vanilla, and salt until stiff peaks form.
When sugar mixture has reached 116 degrees, pour it into the beaten egg whites down the side of the bowl while beating constantly on high speed, until the mixture is cool and thick, about 7 minutes. Place the frosting in a piping bag fitted with a star nozzle and pipe onto the cupcakes immediately.
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This buttery Apple Yoghurt Cake with Miso Caramel is probably one of the best things I’ve eaten all year. And I eat a LOT of cake…
#SPONSORED
I’m a huge fan of not-too-sweet cakes. Forget the sugary sweet frosting, throw away the fondant – I want to be able to eat the entire thing in one sitting and not feel like I’m in a sugar coma. This cake is one of those.
Moist and just the right amount of salty sweetness, the cake owes its soft crumb to a secret ingredient; NutriDay’s Double Cream Yoghurt. It’s smooth, it’s creamy and I always have a tub in my fridge. Breakfast feels like dessert with it, and dessert isn’t the same without it. I love serving puddings and cakes with a spoonful of this velvety thick yoghurt instead of whipped cream. The tang adds a balance to sweet desserts that I love!
Now let’s talk about the miso caramel. Salted caramel is SO 2017. I’ve doubled the recipe but perhaps you should double it again, because, trust me, you are going to need more – on ice cream, on toast, on a spoon!
You can find miso in most South African supermarkets these days, or Asian supermarkets. It adds a salty umami hit that totally transforms a caramel sauce. Be prepared to crave this sauce in the middle of the night. Don’t say I didn’t tell you to make double…
Apple Yoghurt Cake with Miso Caramel
2020-05-31 15:15:46
Serves 6
Print
Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
6
Amount Per Serving
Calories0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Two is ALWAYS better than one, so why not make this Coconut Orange Tres Leches Cake and Chai Gulab Jamun all in one go and maximise your time in the kitchen!
SPONSORED
These two recipes are inspired by the beautiful unrefined Natura Sugars (Dark Demerara and Soft Brown Sugar) which have all the goodness and flavour locked into them – adding an extra layer of flavour to your baking! Although I don’t celebrate it, I do love Ramadan – the traditions around it, the sharing of family meals and how much effort goes into creating a delicious spread for your family. That’s something I can definitely get behind! Hopefully, these desserts will make it onto your Eid table, and if you’re not celebrating then they can become part of your weekend right now!
Coconut Orange Tres Leches Cake
2020-05-08 15:37:02
Serves 6
Print
Prep Time
30 min
Cook Time
1 hr 10 min
Total Time
1 hr 40 min
Prep Time
30 min
Cook Time
1 hr 10 min
Total Time
1 hr 40 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
6
Amount Per Serving
Calories0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
To prepare the candied oranges, cut the orange into very thin slices using a mandolin or serrated knife. Set aside. In a small bowl, combine the Natura Sugars Dark Demerara Sugar and boiling water together and stir until the sugar has dissolved. Pour the syrup into a shallow heat-proof container and immerse the orange slices in the syrup. Refrigerate overnight.
Preheat the oven to 90°C (70°C fan-forced). Line a large oven tray with baking paper and evenly arrange the soaked orange slices on to the lined baking tray. Bake for 20 minutes before flipping each slice over and baking for another 15 minutes. Remove from the oven and place on a cooling rack. Once cooled, store in an airtight container until needed.
Preheat the oven to 180°C (170°C fan-forced). Grease and line a 20cm round or square baking tin.
Add the cake flour, coconut, baking powder and salt to a small bowl and whisk together.
In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, cream the butter until light and fluffy, about 1 minute. Set aside
In a medium bowl, rub the orange zest and Natura Sugars Soft Brown Sugar together with your fingertips. Add the sugar to the butter mixture and cream together for a further 5 minutes, scraping down the sides as needed. Add the eggs in, one at a time, mixing thoroughly between each addition. Add vanilla extract and mix. Add in the flour mixture and mix until just combined. Pour the batter into the prepared baking tin and tap to smooth out the surface.
Place in the oven and bake for 35 minutes or until lightly golden and cooked through. Take out of the oven, and set on a cooling rack to cool completely.
In a small bowl or measuring jug, whisk together the coconut milk, condensed milk and cream.
Poke holes all over the surface of the cake using a skewer or fork. Using a pastry brush, brush the coconut milk mixture over the surface of the cake until all the mixture is used up. Refrigerate for at least 30 minutes or overnight.
To make the whipped cream mixture, place the whipping cream in the bowl of a stand mixer. Whip on high until soft peaks. Add the vanilla and mascarpone and fold through until smooth. If lumpy, use a whisk and beat until smooth.
Spread the mixture over the cake, top with the orange slices and serve.
beta
calories
0
fat
0g
protein
0g
carbs
0g
more
The Kate Tin https://thekatetin.com/
Chai Gulab Jamun
2020-05-08 15:32:02
Yields 10
Print
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Yields
10
Amount Per Serving
Calories0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Sift the flour, semolina, milk powder, cardamom and baking powder into a bowl.
Add the ghee into the flour mixture and stir in the milk, incorporating to form a smooth dough. The dough needs to be slightly sticky but rollable.
Cover with a cloth and rest for 10 minutes.
With wet hands, roll the dough into 12-15 small walnut-sized balls.
Heat the oil to 165°C. Deep-fry the balls, a few at a time, until dark golden brown - about 3-5 minutes. Remove from the oil and drain on paper towel
To make the syrup, place the sugar and tea bags in a pot, add 650ml water and bring to the boil. Simmer for 5 minutes then add the fried gulab jamun so they absorb the syrup.
Roll the gulab jamun in the toasted coconut and serve.