Chocolate angel cakes

These chocolate angel cakes are devilishly good.

Makes

3

Equipment

We used 250ml (one-cup capacity) bundt pans from Ikea.

Ingredients

• 125g plain flour
• 30g cocoa powder
• 7 eggwhites
• 1 tsp cream of tartar
• 185g caster sugar
• 1 tsp vanilla extract
• Softened butter, to grease
• 1 cup icing sugar, sifted
• 1/2 cup glace cherries
• Silver dragees (see note), to garnish

• Method

  1. Preheat oven to 180°C. Sift flour and cocoa into a bowl. Place eggwhites in the bowl of an electric mixer with the cream of tartar and beat until soft peaks form. Add two tablespoons of caster sugar and continue beating until the eggwhites are quite stiff. Fold in remaining caster sugar, the vanilla extract, flour and cocoa powder.
  2. Grease pans well with butter, then divide mixture between pans. Bake for 20-25 minutes. Cool slightly, then carefully turn out onto a wire rack to cool.
  3. Place icing sugar in a bowl and add some warm water, a tablespoon at a time, until you have a soft icing.
  4. Drizzle tops of cakes with the icing, allowing it to drip down the sides. Quarter the cherries and use to decorate the cakes along with the dragees.

  Notes

  • These cakes should be eaten on the day they are made as they do not keep well. Silver dragees are available from supermarkets.

Caramel crunch cake

This decadent caramel crunch cake is a tasty treat.

Ingredients (serves 10)

• 583g packet devil's food cake mix (includes ready-to-spread frosting)
• 3 eggs
• 1/4 cup vegetable oil
• 3/4 cup thickened cream, whipped

• Caramel crunch

• 1/2 cup caster sugar
• 2 tablespoons honey
• 1 teaspoon bicarbonate of soda

• Method

  1. Prepare cake following packet directions, using 3/4 cup cold water. Turn out onto a wire rack to cool completely.
  2. Meanwhile, make caramel crunch Line a baking tray with baking paper. Place sugar, honey and 2 tablespoons cold water in a saucepan over low heat. Cook, stirring, for 5 to 7 minutes or until sugar has dissolved. Increase heat to medium. Cook, without stirring, brushing down sides of pan occasionally with a wet pastry brush, for 5 to 6 minutes or until light golden. Remove from heat. Stir in bicarbonate of soda. Pour mixture onto prepared tray. Set aside to cool completely.
  3. Using the end of a rolling pin, break caramel into small pieces.
  4. Using a serrated knife, cut cake horizontally into thirds. Place base on a plate. Top with half the cream and one-third of the caramel. Repeat with middle layer, remaining cream and half the remaining caramel. Top with cake top. Spread over frosting. Sprinkle with remaining caramel. Serve.

Impress family and friends with this scrumptious, 'tray chic' fruity dessert.

Ingredients (serves 6)

• 2 cups frozen mixed berries, thawed
• 460g packet round double unfilled sponge cakes (see note)
• 1 tablespoon orange-flavoured liqueur (optional)
• 3 eggwhites
• 3/4 cup caster sugar
• 2 teaspoons cornflour
• 1 teaspoon white vinegar
• Whipped cream, to serve

• Method

  1. Preheat oven to 200°C/180°C fan-forced. Place berries in a 5cm-deep, 20cm round cake pan or dish. Top with cake. Drizzle with liqueur (if using).
  2. Using an electric mixer, beat eggwhites until stiff peaks form. Gradually add sugar, beating well after each addition. Beat for 3 minutes or until sugar has dissolved. Add cornflour and vinegar. Beat for 1 minute. Spoon mixture over prepared cake. Using a spatula, make furrows in top. Bake for 10 minutes or until golden. Turn off oven. Cool in oven, with door slightly ajar, for 10 minutes. Serve with whipped cream.

  Notes

  • You will only need 1 sponge. Wrap remaining sponge in plastic wrap, then foil. Freeze for up to 2 months.

Berry passion cheesecake

Chilled cheesecake is a crowd-pleaser, and our no-bake version studded with seasonal fruit is a lite choice for the new year.

Preparation Time

30 - 420 minutes

Ingredients (serves 10)

• Light olive oil spray
• 250g pkt plain sweet biscuits
• 125g unsalted butter, melted
• 60ml (1/4 cup) boiling water
• 3 tsp gelatine powder
• 2 x 250g pkts light cream cheese, at room temperature
• 100g (1/2 cup) caster sugar
• 300ml ctn light thickened cream
• 1 tbs fresh lemon juice
• 300g fresh or frozen raspberries
• 2 passionfruit, halved
• 55g (1/4 cup) caster sugar, extra
• 1 tbs cornflour
• 60ml (1/4 cup) water

• Method

  1. Release the base from a 20cm (base measurement) springform pan. Invert. Spray with oil. Line the base and side with non-stick baking paper, allowing the edge to overhang.
  2. Process biscuits in a food processor until finely crushed. Add butter and process to combine. Transfer to prepared pan. Use the back of a spoon to spread and press biscuit mixture firmly over the base and side of the pan. Cover with plastic wrap. Place in the fridge for 30 minutes to chill.
  3. Place the boiling water in a heatproof bowl. Sprinkle with gelatine and use a fork to stir until the gelatine dissolves. Set aside for 10 minutes to cool.
  4. Meanwhile, use an electric beater to beat the cream cheese and sugar in a bowl until smooth. Add the cream and beat until well combined.
  5. Add the gelatine mixture, lemon juice and half the raspberries to the cream cheese mixture. Fold to combine. Pour into the prepared pan and smooth the surface. Cover and place in the fridge for 4 hours or overnight to chill.
  6. Process the remaining raspberries in a food processor until smooth. Press through a fine sieve into a small saucepan. Stir in the passionfruit pulp and extra sugar. Combine the cornflour and water in a small bowl. Add to the pan. Stir over medium heat for 2-3 minutes or until the mixture boils and thickens. Set aside to cool to room temperature. Spread evenly over the top of the cheesecake. Place in the fridge for 1-2 hours or until set.

Banana caramel cake

It's time to turn the tables - this upside-down cake will send you topsy turvy.

Ingredients (serves 8)

• 110g butter, softened
• 1 1/4 cups firmly packed brown sugar
• 2 bananas, peeled, halved lengthways
• 2 eggs, lightly beaten
• 1 tablespoon golden syrup
• 3/4 cup plain flour, sifted
• 1/3 cup self-raising flour, sifted
• 1/3 cup milk
• Whipped cream, to serve

Method

1. Preheat oven to 180°C/160°C fan-forced. Lightly grease a 6cm-deep, 9cm x 19cm (base) loaf pan. Line with baking paper, allowing a 2cm overhang at long ends.
2. Combine 10g butter, 1/2 cup sugar and 2 tablespoons cold water in a saucepan over medium heat. Cook, stirring, for 3 to 4 minutes or until sugar has dissolved. Bring to the boil. Cook for 3 minutes or until thickened. Pour into prepared pan.
3. Cut bananas in half, trimming to fit pan. Place, cut side down, over syrup.
4. Using an electric mixer, beat remaining butter and sugar for 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating until just combined. Stir in golden syrup and half the flours and milk until just combined. Stir in remaining flours and milk until combined. Spread over banana. Bake for 55 minutes to 1 hour or until a skewer inserted in centre comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool. Serve with cream.

Notes

• Kim's baking tips: When making upside-down cakes, line pans with baking paper to prevent topping from sticking.
  Beating the butter and sugar for the specified time will help create light-textured cakes.
  Have ingredients measured and ready before starting to bake.
  To help cakes rise and prevent curdling, bring butter and eggs to room temperature before using.

Baked orange and ricotta cake

Take advantage of the spring weather and head outdoors with this easy-to-make cake.

Ingredients (serves 8)

• 1 sheet frozen ready-rolled shortcrust quiche pastry, partially thawed
• 750g ricotta cheese
• 1 tablespoon finely grated orange rind
• 2 tablespoons orange juice
• 3/4 cup caster sugar
• 3 eggs
• 100g white chocolate, chopped
• 2/3 cup frozen raspberries
• 1/4 cup flaked almonds

• Method

  1. Preheat oven to 180°C/160°C fan-forced. Using the base of a 22cm round springform pan as a guide, cut out a circle from pastry. Line base with pastry. Prick pastry all over with a fork. Bake for 20 minutes. Reduce oven temperature to 170°C/150°C fan-forced.
  2. Meanwhile, process ricotta, orange rind, orange juice, sugar and eggs until almost smooth. Stir in chocolate. Pour mixture into prepared pan. Top with raspberries and almonds. Bake for 40 minutes or until just set. Cool. Cover and refrigerate overnight.

  Notes

  • You could serve cake with an easy orange syrup: combine 1/2 cup caster sugar, 1/2 cup orange juice and 1/4 cup cold water in a saucepan over high heat. Boil for 8 to 10 minutes or until thickened. Stir in zest of 1 orange. Cool. Replace flaked almonds with shredded coconut and save around $1.26 in total.

Almond and summer fruit picnic cake

Preparation Time

20 minutes

Cooking Time

60 minutes

Ingredients (serves 8)

• 125g unsalted butter, softened, chopped
• 125ml (1/2 cup) extra virgin olive oil
• 220g (1 cup) caster sugar
• 1 tsp vanilla extract
• 6 eggs
• 1 lemon, zested
• 225g ground almonds
• 60g panko (Japanese) breadcrumbs (see note)
• 100g milk chocolate, (see note) chilled, broken into small pieces
• 125g raspberries, plus extra (optional), to serve
• 2 large purple figs, roughly chopped
• 150g cherries, halved, pitted
• 1 1/2 tsp plain flour
• 1 tbs demerara sugar
• Greek-style yoghurt and mascarpone, to serve

Method

1. Preheat oven to 180C. Grease a 24cm springform pan and line the base and side with baking paper. Using an electric mixer, beat butter, oil, caster sugar, vanilla and 1/4 tsp salt until smooth and pale. Add eggs, one at a time, beating after each addition until just combined. Stir in lemon zest, ground almonds and breadcrumbs until well combined. Add chocolate and half the raspberries, and stir gently to combine. Spoon mixture into pan, then, using a spoon, level top.
2. Place figs, cherries and remaining raspberries in a bowl. Scatter with flour and demerara sugar, toss to combine, then scatter over top of cake.
3. Bake cake for 1 hour or until a skewer inserted into centre comes out clean. Cool cake in pan for 20 minutes.
4. Scatter with extra raspberries, if using. Serve with yoghurt and mascarpone.

Notes

• Transport cake in the pan, then transfer to a platter to serve.
  Top tips: Panko breadcrumbs are available from supermarkets. Substitute dried breadcrumbs.
  We used Lindt Excellence Extra Creamy Milk chocolate. Available from supermarkets.
  To serve, whisk 140g (1/2 cup) Greek-style yoghurt, 200g mascarpone, 1 tbs caster sugar and 1/2 tsp vanilla to soft peaks.