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Don't ask me cake recipe

Don't ask me cake recipe


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  • Recipes
  • Dish type
  • Cake
  • Traybakes
  • Cake traybakes

This is a delightful recipe that my mother got many years ago when she was helping in a children's home. This is an easy traybake cake recipe with walnuts and glace cherries, perfect for tea time, kids' lunchboxes or indeed a picnic. The cook replied "don't ask me", hence the name.

18 people made this

IngredientsMakes: 12 cake squares

  • For the base
  • 55g (2 oz) soft brown sugar
  • 85g (3 oz) margarine
  • 2 egg yolks
  • 170g (6 oz) self raising flour, sifted
  • 1 teaspoon vanilla extract
  • For the topping
  • 2 egg whites
  • 25g (1 oz) chopped walnuts
  • 25g (1 oz) chopped glace cherries
  • 110g (4 oz) caster sugar

MethodPrep:10min ›Cook:30min ›Extra time:1hr cooling › Ready in:1hr40min

  1. Preheat the oven to 180 C / Gas 4. Grease a Swiss roll tin.
  2. For the base:

  3. In a mixing bowl, cream together the brown sugar and the margarine until light and fluffy. Add the egg yolks, self raising flour and vanilla. Spread the base mixture into the prepared tin.
  4. For the topping:

  5. In a separate bowl, whisk the egg whites until stiff peaks form, then fold in the other topping ingredients. Spread over the base.
  6. Bake in the preheated oven for 20 to 30 minutes until the cake is firm and a skewer inserted into the centre comes out clean. Remove from the oven and mark into squares. Allow to cool fully in the tin before removing and serving.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

I used a 20x20cm square tin.It cooked in 25mins and has come out of the oven looking and smelling delicious.Marked it into 9 squares as soon as it came out the oven, and then when it had cooled removed them from the tin.They came out easily, which was a relief as the topping is quite delicate.Can't wait to have a piece when the kids get home from school!-13 Sep 2013

nice easy cake to make although I added milk to the mix to make it a spreadable consistency. Will definitely use the recipe again-20 Apr 2014


Don't ask me cake recipe - Recipes

Hi everyone My wife used to bake a celebration cake from Home Recipes with Be-Ro flour cookbook. It is a paperback third A4 folded size booklet. When we got a new one (38th edition), as the old was was getting rather tatty, we threw the old one away. Ah but the celebration cake was omitted and.

Hi all. I was just wondering if you would like to share your most loved recipe? I thought with people from all over the world, it might be nice to get some new ideas. It can be a main dish, dessert, salad, appetizer or whatever. Anyone? ) I will have to decide on mine and then come.

I have recipe for Friendship Cake but I don't have any starter anymore, Does anyone know how to make it? This is a great cake to give on the holidays. I sure would be thankful! Carol:D

Hi. We're looking for a cabbage recipe that we once had that was made with shredded cabbage, farmer's cheese, and some other ingredients. It was made in a frying pan and was very much like a pierogi filling. Does anyone have any idea how to make this recipe? Thanks. Dave.

Do you have a really "great" recipe for fudge? Not the kind you have to use a candy thermometer with, more of a easier one. I'd like to make some for Christmas gift giving, one you have tasted and know its great. Thanks :)


My best Vanilla Cake recipe is…..

Plush, moist, fluffy crumb without being freakishly unnaturally so (as some store bought can be). No more dense cakes!

Keeps near perfectly for 4 whole days. 100% fresh on Day 1, still 96% perfect on Day 4. That’s unheard of!

Lovely vanilla and butter flavour without a greasy mouthfeel

Even, elegant crumb – no large tunnels or irregular, crumbly holes

Bakes perfectly flat – no levelling required!

As tender as it can be but still be stable enough to make a large layered cake smothered with frosting or piles of cream and berries. In contrast, Chiffon Cakes and Japanese Sponges which, while lighter still, cannot actually hold up to much extra weight – the bottom layer gets quite squished.

So if all that appeals to you too, then I dare say this might become YOUR favourite vanilla cake recipe too! And here’s a little preview to show you how soft and fluffy it still is after 4 days:

Freshness preview – this cake is 4 days old!


Hack: Make A Packet Cake Mix Taste Homemade I love cake but mostly because it’s a vehicle for buttercream frosting! I am deadly serious and I am not alone. Not by a long shot! The frosting is the point, ask anyone under 10. And it’s one of the reasons why I tend to favour cupcakes. I also love cupcakes because you don’t have to cut a piece and get a plate and a fork. They are single serving, so you don’t have to worry about if you cut the piece too big or too small. Plus cupcakes remind us of those childhood parties where we had to wait to stuff ourselves with brightly coloured cake that we can hold in our hands. Whipping out a dozen cupcakes is practically a reflex for me. Making cake from scratch is pretty quick and easy, so that’s what I usually do. But there are some days I just can’t bear the idea of making a mess with measuring cups and spoons. Dealing with bowls and beaters just feels hard. Way too hard but I can almost taste that pile of buttercream. Sometimes want to be lazy. So lazy, sloth like, wishing there was a cupcake delivery service that would send me a cupcake, in fact like this cupcake ATM. But I know it wouldn’t taste good. Shop cake is gross and the icing even more gross (I mean supermarket not bakery). Even though it’s frosting I want, I still want to the cake to taste good and be lazy. Can we do it? Enter the box or packet cake mix! Yeah, yeah, I hear you – it’s not homemade. But you can make it taste homemade? There are heaps of tips like this flinging themselves around the internet but I’m not down with those tips. Doubling the eggs? Omelette cake is what you will get, not richness. Butter instead of oil? Yep, that will add flavour but unless you double the original quantity, it will be dry and awful. Because oil is all fat and butter is approx. 75% fat and the rest is milk solids. If you want to go messing with the science of baking, you need to know how things will react or you’re going to have a bad time. There are acidity regulators in a box mix that stop the baking powder, which is two step, from entering its first process too early. Acidity will change how and when the bubbles of air form in your cake. We are going to use sour cream to hit that acidity and start the first process. Packet cake mixes are designed to be fairly fool proof, so that they are pretty consistent, regardless of variables like how big the eggs are or if you use no fat or full fat milk. Box mixes are designed for beginner cooks and seasoned pro’s alike. In fact you may be surprised to know that many cake decorators, the kind that do wedding cakes and other highly decorated cakes use box mixes for the cakes they sell. Why? Box mixes are very predictable, even in high or low humidity and altitude (which makes a huge difference BTW) and they are easily customisable. Even from scratch bakeries tend to offer only vanilla, chocolate and a sponge. So let’s hack this! Here in Australia, I know a lot of people are partial to the Coles vanilla or chocolate cake mixes (in the soft packet) because it’s pretty good and at only .75c a packet, it’s a bargain! As I say, it’s pretty good, it can be a little dry but we are going to fix that with a few little changes… The original package calls for you to add: To make it taste homemade, instead of what it called for I added: 2/3 cup light sour cream – This will add richness and create a tender crumb, lots of chemistry here but trust me. Light sour cream or full fat, your call but I think light is better. 2 eggs 50g melted butter – A little extra richness but also because the block of butter has markings at 50g increments & I am being lazy 1 tblsp unflavored vegetable oil – This will add the moisture the mix lacks 1/2 tsp vanilla bean paste – For full bodied flavour but you could sub this for a whole teaspoon of any flavour you like, maybe lemon, orange or strawberry essence. OR 2 tblsp cocoa powder & 1 tblsp strong black coffee – If you you are using the chocolate cake mix and want it to be a richer chocolate flavour I’ll be honest, not only did I tweak the ingredients, I didn’t follow the instructions to beat the mix with electric beaters either! I just dumped everything into a bowl and whisked it together. As I’ve said this is meant to be a foolproof cake! Just beat until there are no dry lumps. If you are making a full sized cake, pour the lot into a greased and lined 20cm or 8” round tin and cook as directed on the pack. Since I wanted cupcakes, I lined a 12 cup muffin tin with paper liners and divided the mix evenly between them. I reduced the cooking time to 17 mins, which was perfect for cupcakes. They didn’t brown much but are fully cooked. I find that packet mixes dome more in the centre, be they whole cakes or cupcakes, made as directed or hacked. Just saying, in case it affects your decorating choices. I have tested these cupcakes on family. I made a homemade batch and a hacked cake mix batch. I told them one was a packet and to guess. No one could tell the difference and not one person said that they thought it was packet. So wins all the way round! Time saved and of course, you read my intro, I covered them in lashings of buttercream. Which cats apparently love, even thought they don’t taste sweet. Never trust a cat with a cupcake or this might happen… The homemade icing is the kicker! People are in homemade frosting heaven and if the cake is good, they’ll never suspect your sneaky shortcut! My usual buttercream recipe is always the go to but I have so many flavour variations if you look through my other cakes and cupcakes. And here’s a fun baking fact – frosting and icing are actually different things, even though the words are often used interchangeably. Frosting is a thicker, fluffier sweet topping such as butercream and icing is more of a thin glaze like lemon drizzle cake. Now you know! If you are not into the faff of piping icing but still want a cute cupcake, stay tuned to see the unbelievably easy way I iced the sprinkle cupcakes….No piping bag and done in a few minutes! Yes, you can be that fancy when you bake for the school bake sale or that fun party or just because you want to eat frosting – I won’t tell anyone xxxx UPDATE & MORE RECIPES: By popular demand, I have been working on more cake mix flavours and hacks! I’ll list them all for you below and I’ve included a few old recipes that also use the good old Coles 75c cake mix as a base. I’ll keep making new things and adding them here, so be sure to bookmark or pin this post or follow me on social media so you don’t miss out! Tips For Success (trust me, you want to read this)

    • Measure out all of your ingredientswith a scale. Baking is a science and because you can accidentally add too much flour or have not enough flour when you use cups, a scale is needed for accuracy. You can purchase a kitchen scale in the baking aisle at most grocery stores for less than $20.
    • Bring your butter, milk, and eggs to room temperature. Room temperature ingredients will create an emulsion properly but if any of your ingredients are cold then the batter will not mix together properly and you’ll end up with a wet layer at the bottom of the cake. Click the link above if you need to know how to warm up your eggs, milk, and butter properly.
    • Don’t be afraid to mix. If you’ve never used the reverse creaming method before you might get freaked out about the mixing stage because we are going to mix for TWO minutes. When you’re making a cake in the traditional way, you would never mix that long because you would over-mix your cake batter and create huge holes (tunnels).
    • With the reverse creaming method, we coat the flour in the butter first which actually inhibits the gluten from developing. We are also using cake flour which isn’t as strong as regular flour so it needs to be mixed more. Reverse creaming also allows us to add more liquids and sugar to the cake than the typical mixing style which is why this vanilla cake is SO incredibly moist and tender.
    • Check your altitude – If you live above 5,000 ft you may need to reduce your baking powder a bit so that your vanilla cakes do not collapse.

    How to Bake a Cake: A Step-by-Step Guide

    How-To: Cake 101
    Follow these easy tips for success every time you bake.

    Prep Ingredients
    First, set out your ingredients.

    Measurements Matter
    Take the time to be precise. Accurate measurements mean tastier results.

    Bring All Ingredients to Room Temperature
    Measure your ingredients while the butter and eggs warm up. Batter mixes best when ingredients are at room temperature.

    Check Egg Sizes
    Large eggs are the most common for baking.

    Preheat
    Preheat your oven for at least 20 minutes. Use an oven thermometer so you'll know if your oven is running hot or cold.

    Oven Racks
    Position racks in the center of the oven.

    Sifting
    Use a mesh strainer if your recipe calls for sifting. Just tap the sides and take your time.

    Parchment-Paper Lining
    Trace the cake pan on parchment paper and cut just inside the lines.

    Butter the Pan
    Butter the pan with softened butter or nonstick spray. Line the pan with parchment paper — this will help your cake release perfectly — and butter the parchment.

    Flour the Pan
    Coat the sides, bottom and corners of the pan, then remove excess. The butter and flour combination will help the cake come out of the pan easily once baked. Remove excess flour when prepping the pan.

    Preparing a Bundt Pan
    With Bundt pans, take care to butter all the nooks and crannies, then flour the pan. You're ready to add your batter.

    Baking
    Only fill the cake pan to 2/3 high. Use the center rack of the oven for even cooking.

    Rotate the Pan
    Halfway through the cooking time, rotate the pan 180 degrees.

    Done
    The cake is done when it's firm to the touch.

    Toothpick Test
    A skewer inserted into the center should come out clean.

    Cooling
    Cool in the pan on a rack for five to 10 minutes, then invert the cake onto a cooling rack. Be careful — the pan may still be hot.


    Chocolate Cake Recipe Variations

    This chocolate cake recipe has been the most popular post on Foodess.com for years – it has been pinned hundreds of thousands of times, and for good reason! Everyone who makes it falls in love, and everyone who tastes it asks for the recipe. You won’t be disappointed. It’s still my go-to, no-fail, delicious chocolate cake recipe for every birthday, celebration, or Valentine’s Day.

    I’ve made many variations on it since it was originally posted, and due to popular request have shared the Fluffy Chocolate Frosting recipe to go with it. I’ve also made it as Moist Chocolate Cupcakes with Oreo Cream Cheese Frosting and as Caramallow Cupcakes – chocolate cupcakes filled with creamy caramel and topped with deliciously sticky marshmallow frosting. That frosting, also known as seven-minute frosting, was the way we enjoyed chocolate cake most often when I was a kid and is still probably my top choice. Another favourite way to enjoy this beloved cake is very simply with sweetened whipped cream and fresh berries.

    One of the most common questions I get is on how to adapt it for cupcakes or another size cake pan. For cupcakes, bake at 375ºF for 20-24 minutes, until the tops feel slightly springy when pressed. To adapt to a different size pan, if the pan is smaller, start checking doneness 10 minutes sooner, if the pan is larger, give it more time and cover with aluminum foil if the top is getting dark before the middle feels slightly bouncy (your finger shouldn’t sink, like it’s still raw beneath the surface). If you’re not sure, grab your cooking thermometer – the temperature should be 205ºF in the middle. Start testing when the cake has risen and is a shade darker.

    This chocolate cake recipe freezes beautifully and I’ll typically make it a few days in advance when preparing for a party. Just wrap the cooled cakes well in plastic wrap before popping them into freezer bags. Freeze them until ready to use, and you can frost them while still cold (this actually makes it easier to spread the frosting). I do make sure that it’s at room temperature by the time it’s served for best texture (although my husband loves it straight from the fridge). If you love this one, I’ve got lots more cake recipes be sure to check them out!


    WHAT IS COCA COLA CAKE?

    Coca Cola cake is, according to historians, Southern in origin . Whether or not it stems from home kitchens, or simply a Coca Cola marketing team, there’s no doubt that it’s a staple favorite at many, many family and social gatherings.

    Other versions of this cake can be found all over the internet, from the easy Coca Cola cake with cake mix recipes, to the Coca Cola cake recipe Southern Living recommends. This is the recipe that has been passed down to me from my Grandma and been made more times than any of us dare count! Now that leads me to my next point, marshmallows!

    PIN IT TO YOUR DESSERT BOARD TO SAVE FOR LATER! LET’S BE FRIENDS ON PINTEREST! WE’RE ALWAYS PINNING TASTY RECIPES!


    Chocolate Peanut Butter Cake

    Chocolate and peanut butter are as iconic of a dessert pairing as milk and cookies, and it's even better in a mug. Tickle your taste buds with this chocolate peanut butter cake dessert so sweet and easy, you'll have to stop yourself from making another right away.


    Directions

    In a large bowl, mix all the fruits thoroughly with the wine and the rum let the fruit macerate, covered, at room temperature for at least two weeks.

    In a heavy skillet combine half of the brown sugar and water. Bring to a boil over moderate heat, stirring until the sugar is dissolved, and gently boil the syrup, swirling the skillet occasionally, for a few minutes, or until it is reduced to 1-3/4 cups.

    Let the syrup cool reserve.

    Sift the flour, baking powder, cinnamon and nutmeg together into a bowl. In the large bowl of an electric mixer cream together the remaining brown sugar and the butter until it is fluffy then beat in the eggs, one at a time, beating well after each addition.

    Beat in the vanilla, the flour mixture, and 1-1/3 cups of the burnt sugar syrup, reserving the remaining syrup for another use.

    In another large bowl, combine well the flour mixture and the fruit mixture and divide the batter between two buttered and floured 10" springform pans. Bake the cakes in the middle of a preheated 350 degrees F oven for two hours, or until a tooth pick inserted in the centers comes out with some crumbs adhering to it. (The centers of these cakes will be quite moist.)

    Let the cakes cool in the pans on a rack, remove the sides and bottoms of the pans, and wrap the cakes in foil or wax paper. Let the cakes stand at room temperature for a week.

    Roll out half the almond paste between sheets of plastic wrap to form a 10" round and remove the top sheet of plastic wrap. Fit the almond paste layer over one cake, trimming the edge if necessary, and remove the other sheet of plastic wrap. Roll out and fit the remaining almond paste onto the remaining cake in the same manner.