Chocolate & peanut butter mug cake

choc-and-peanut-butter-mug-cake-1

Ever have those nights when you desperately want something sweet for pudding, but the cupboards are bare and you don’t have the time (or energy) to bake something from scratch? Me too!

Well, did you know that with just a few ingredients you’re bound to already have in your pantry you can whip up a delicious mug cake – a flavoursome, warm cake for one that’s mixed, baked and eaten straight from a mug.

This recipe for chocolate and peanut butter mug cake is my absolute favourite – it’s warm, chocolatey and moist with a delicious, creamy peanut butter surprise tucked away in the middle. Not a fan of peanut butter? Don’t worry, just leave it out – the cake still tastes amazing.

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Vanilla white cake

vanilla-white-cake

Adapted from Sweetapolita

Ingredients

  • 5 egg whites
  • 1 cup milk, split into ¼ cup and ¾ cup
  • 3 tsp vanilla bean paste or extract
  • 3 cups cake flour (instructions below)
  • 1 ¾ cups sugar
  • 1 Tbsp + 1 tsp baking powder
  • 170g butter, softened and cubed

Method

  1. Preheat oven to 180 degrees Celsius. Grease and line two 8 or 9 inch cake pans.
  2. In a small bowl, combine egg white, ¼ cup milk and vanilla. Mix well and set aside.
  3. Make cake flour by removing 1 Tbsp of plain flour for every cup and replace each with 1 Tbsp cornflour. For this recipe, remove 3 Tbsp plain flour and add 3 Tbsp of cornflour. Sift several times to combine.
  4. Place all dry ingredients in large bowl and mix until well combined.
  5. Add butter and remaining ¾ cup milk. Mix until just moistened. Increase mixer speed to medium and mix for approx. 90 seconds.
  6. Gradually add egg mixture in three additions. Mix well between each addition (approx. 20 seconds).
  7. Divide batter equally into the prepared pans. Bake for 25 – 35 minutes or until inserted skewer comes out clean.
  8. Allow to cool in pans for 10 minutes before turning onto rack to cool completely.

Victoria sponge

victoria-sponge

Recipe adapted from British Baking by Peyton & Byrne

Ingredients

  • 4 medium eggs, weighed in their shells

The weight of the eggs in:

  • butter, softened
  • caster sugar
  • self-raising flour
  • Jam, any flavour (approx. one jar)
  • 500ml cream
  • 2 Tablespoons icing sugar

Method

  1. Preheat oven to 170 degrees Celsius. Grease and/or line round cake tin between 20 and 23cm.
  2. Weigh the eggs and set aside. Weigh out the same amount of butter and caster sugar and place in your mixing bowl. Weigh flour and set aside.
  3. In large mixing bowl, cream butter and sugar until light and fluffy. Add eggs one and time, along with a heaped tablespoon of the flour and mix well after each addition.
  4. Once all eggs have been added and are well incorporated, add the remaining flour and mix until just combined.
  5. Place mixture into prepared tin and bake for 35-40 minutes or until a skewer comes out clean. Allow to cool in tin for 10 minutes before transferring to a greased cooling rack.
  6. Once completely cool split the cake horizontally through the middle using a sharp knife. Spread jam onto bottom layer, taking care to get it right to the edges.
  7. Place cream and icing sugar in a large bowl and whip until stiff. Spoon a generous amount on top of the jam and sandwich the two layers together. Top with remaining cream and spoon small blobs of jam around the edges.
  8. Store in the fridge for up to two days.