Ice cream cake recipe

Quick, easy, and refreshing. Use any flavor Ice cream. If you use sherbet or sorbet, it can be a very low fat dessert
Ingredients:
1 (10 inch) angel food cake
1/2 gallon strawberry ice cream
Directions:
1.Take ice cream out of freezer to soften. It should be easy to spread and not melted.
2.Rip the angel food cake into chunks (about 2 inches). Place a layer of cake on the bottom of one 9 or 10 inch tube pan. Spread a layer of the softened ice cream on top. Repeat layers until cake and ice cream are gone.
3.Put cake in freezer for at least 2 to 3 hours. When ready to serve remove cake from freezer and place cake onto a serving dish, removing pan.

Brownie Recipe

Ingredients:
125g butter, chopped
100g good-quality dark cooking chocolate, chopped
2 teaspoons instant coffee granules
150g brown sugar
185ml water
1 egg, lightly whisked
150g self-raising flour, sifted
½ teaspoon baking powder, sifted
30g cocoa powder, sifted
30g almond meal/ ground almonds

Chocolate ganache
100g good-quality dark chocolate (80% cocoa), chopped
70g whipping cream
50g butter, at room temperature
2-3 tablespoons castor sugar (optional)
Medium-sized paper cups of 3.5cm x 2cm will make 28-30 cupcakes
Large paper cups of 4.5cm x 3cm will make 12-15 cupcakes
50g white chocolate, melted to decorate (optional)
Wilton nozzle # 2 & piping bag
Method:
1. Preheat oven to 170°C. Place cupcake liners onto muffin tins to hold the cupcake liners. If using sturdy liners, just place liners directly on a tray.
2. Place the butter and chocolate in a saucepan over low heat. Cook, stirring, for 2-3 minutes or until butter and chocolate melt and mixture is smooth. Add in coffee granules then turn off heat and stir until coffee granules dissolves. Stir in sugar until mixture cools slightly.
3. Add water and beaten egg.
4. Sift the combined flours and cocoa powder over the chocolate mixture and add the almond meal. Use a balloon whisk to gently fold the flour into the chocolate mixture.
5.Pour the batter into cupcake liners using a jug or a large spoon, filling each cupcake liner up to ¾ full.
6.Bake for 20-25 minutes in a pre-heated oven or until a skewer inserted in the centre comes out clean.
7. Remove from oven and set aside to cool completely.

New Recipe: Steamed Cassava cake

Ingredients:
Peeled cassava (tapioca) 500 g (1 lb 1½ oz), grated
Coconut cream 120 ml (4 fl oz)
Grated coconut 180 g (6 oz)
Cornflour (cornstarch) 30 g (1 oz)
Salt ½ tsp
Caster (superfine) sugar 125 g (4½ oz)
Water 250 ml (8 fl oz / 1 cup)
Pink or green food colouring (optional) ½ tsp
Topping:
Grated coconut 100 g (3½ oz)
Salt ¼ tsp
Method:
1. Combine all ingredients, except those for topping, in a large bowl and mix together until sugar is dissolved.
2. Spoon mixture into a greased 22-cm (9-in) square cake tin and spread out evenly.
3. Steam cake for 25 minutes over rapidly boiling water until cooked through, then remove and allow to cool thoroughly.
4. Meanwhile, mix together topping ingredients and steam for 5 minutes, then set aside.
5. Cut cassava cake into desired serving pieces and roll them in topping before serving.
6. For alternative presentation, spoon mixture into greased, small porcelain cups instead of a cake tin and steam for 20 minutes. Once steamed, remove cakes from cups and roll in topping.

Marble butter cake recipe

Ingredients:
250 g good quality butter
¼ teaspoon salt
80 g castor sugar
1 heaped tablespoon condensed milk
1 teaspoon vanilla essence or 1 vanilla pod, slit and insides scraped
4 large egg yolks
2 tablespoons evaporated milk or UHT milk
1 tablespoon brandy (optional)
200g plain flour, sifted
1 teaspoon baking powder, sifted
1 tsp bicarbonate of soda, sifted
4 large egg whites
80g castor sugar
1/8 teaspoon cream of tartar
9” round cake pan, lined & greased
1 tablespoon cocoa powder + 1 tablespoon oil or melted butter

Method:

1. Grease and line the cake pan, Preheat oven to 170*C.
2. Combine plain flour, baking power and bicarbonate of soda and keep aside.
2. Using an electric beater fitted with a paddle attachment, whip butter, sugar and salt until creamy.
3. Beat in egg yolks one at a time, beating well after each addition.
4. Fold in milk, vanilla essence (or contents of a vanilla pod) and brandy.
5. In another clean bowl, fitted with a balloon whisk, whisk egg whites until foamy, gradually beating in sugar and cream of tartar, until whites are stiff.
6. Fold beaten whites into cake batter alternating with the flour mixture.
7. In a small bowl, combine sifted cocoa powder and oil. Mix in 4-5-heaped tablespoons of cake batter and set aside.