Category: cake recipes

Ingredients:

• Cooking spray
• 2 pints vanilla ice cream, softened
• 1 pint raspberry sorbet, softened
• 1 (9-ounce) package chocolate wafer cookies (such as Nabisco Famous Chocolate Wafers), crushed (about 2 1/2 cups)
• 2 cups fresh raspberries (about 9 ounces), plus more for garnish
• 1 cup heavy cream
• 3 tablespoons powdered sugar

Instructions:

1. Lightly coat a 9- x 5-inch loaf pan with cooking spray. Line with parchment paper, making sure all sides are fully covered and leaving a 2-inch overhang on all sides.
2. Fold softened ice cream and sorbet together in a large bowl until sorbet is just streaked through ice cream but not quite swirled, 2 to 3 folds.
3. Sprinkle 1/2 cup crushed cookies into bottom of prepared loaf pan. Spread 1 1/2 cups ice cream mixture over crushed cookies. Scatter 1/2 cup fresh raspberries over top, gently pressing into ice cream mixture. Repeat layers 3 times, ending with remaining 1/2 cup crushed cookies.
4. Wrap loaf pan tightly with plastic wrap, and freeze until cake is firm, at least 4 hours or up to 24 hours.
5. Remove ice cream cake from freezer; unwrap and let stand at room temperature 5 minutes. Meanwhile, whisk together cream and powdered sugar in a medium bowl until stiff peaks form, about 2 minutes.
6. Lift ice cream cake out of loaf pan using parchment paper overhang as handles, and invert onto a large plate or platter. Dollop whipped cream over top of cake. Garnish with additional fresh raspberries. Slice and serve.

Ingredients:

Cake

• Butter, for greasing
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 3 large eggs, at room temperature
• 1 cup sugar
• 2 teaspoons pure vanilla extract, divided
• 1/2 cup whole milk, at room temperature
• 1 1/2 cups heavy cream
• 1 (12-ounce) can evaporated milk
• 1 medium cinnamon stick
• 2 whole cloves
• 1 (14-ounce) can sweetened condensed milk
• 1/2 teaspoon ground cinnamon

Toppings

• 2 1/2 cups thinly sliced strawberries
• 1 to 3 tablespoons sugar
• Whipped cream, for serving
• Thinly sliced mint leaves, for serving

Instructions:

1. Preheat oven to 350°F. Lightly butter a 9- x 13-inch glass or ceramic baking dish. Place flour, baking powder, and salt in a medium bowl and whisk together. In the bowl of a stand mixer fitted with paddle, beat eggs with sugar and 1 teaspoon of the vanilla at medium-high speed until very light and fluffy, about 10 minutes. Add half of the flour mixture and mix at low speed until just incorporated. Gradually add whole milk, then mix in remaining flour mixture.
2. Pour batter into prepared baking dish and bake until center of cake springs back to the touch, 25 to 30 minutes. Transfer baking dish to a rack and let cake cool for at least 30 minutes.
3. Meanwhile, whisk cream with evaporated milk, cinnamon stick, and cloves in a medium saucepan over moderately high heat and and bring to a boil. Reduce heat and simmer for 3 minutes. Remove from heat, cover, and let steep for 10 minutes.
4. Combine condensed milk with remaining 1 teaspoon of vanilla and the ground cinnamon in a heatproof bowl. Strain steeped cream mixture into condensed milk and stir to combine. Let cool for 20 minutes.
5. Using a fork, poke holes all over cooled cake. Gradually pour milk mixture over entire cake. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
6. Gently toss strawberries with sugar in a bowl. Let stand at room temperature for 20 minutes, stirring occasionally to dissolve sugar.
7. Cut cake and serve with strawberries, whipped cream, and mint.

Ingredients:

• 6 eggs
• 175g golden caster sugar, plus extra to dust
• 175g self-raising flour
• 1 tsp vanilla extract
• 50g butter, melted

FILLING

• 400g strawberries
• 2 tbsp golden caster sugar
• 1 orange, zested
• 300g mascarpone
• 100g condensed milk

FROSTING

• 200g white granulated sugar
• 2 large egg whites
• ½ tsp vanilla extract

Instructions:

1. Heat the oven to 200C/fan 180C/gas 6. Line a 27 × 37cm swiss roll tin with non-stick baking parchment. Whisk the eggs and sugar together until they are really light and fluffy – this can take about 5 minutes. Fold in the flour, then gradually fold in the butter and vanilla. Spoon the mix into the tin, level and bake for 12-15 minutes until pale but springy and cooked in the middle. Leave to cool.
2. To make the filling, finely chop 300g of the largest strawberries and sprinkle over the caster sugar. Leave for 1 hour for the strawberries to give up their juice. Drain off and keep the juice, squashing the strawberries lightly against the sieve. Stir the mascarpone, condensed milk and strawberry pulp together. Line a 24 × 11 × 7cm loaf tin with baking parchment. Lay the loaf tin on the sponge and cut a strip just wide enough to fit in the tin, the length should fit as the sponge will have shrunk, but trim it if not. Put this in the base of the tin and brush the top with the strawberry juice. Add half the filling. Cut another strip of sponge a little wider than the last and add this, brush on the remaining juice and the remaining filling. Add the last piece of sponge and freeze the cake for an hour.
3. To make the frosting, put the sugar and 4 tbsp water in a pan. Slowly increase the heat and boil until you have a thick, clear syrup. Meanwhile, beat the egg whites until stiff, then pour in the hot sugar syrup in a steady stream, beating until the mixture is fluffy and thick and the frosting is cool. Stir in the vanilla. Turn the cake carefully out onto a plate and remove the paper, cover it with the frosting and decorate with the remaining strawberries.

Ingredients:

• 150g  caster sugar
• 100ml olive oil, plus extra for the tin
• 3 eggs
• 200g self-raising flour
• 225ml greek yogurt
• 1 tsp vanilla extract or paste
• 1 lemon, zested
• 150g blackberries
• 300ml double cream
• 1 tbsp icing sugar

BLACKBERRY COULIS

• 200g blackberries
• 2 tbsp icing sugar
• ½ lemon, juiced

Instructions:

1. Heat the oven to 180C/fan 160C/gas 4 and oil and line a deep 20cm springform cake tin. Whisk together the sugar and olive oil in a bowl. Add the eggs, one at a time, with 1 tbsp of flour until completely incorporated. Whisk in the remaining flour and ¹/2 tsp salt. Whisk in 125ml of the yogurt, the vanilla and lemon zest, then pour into the tin. Push the blackberries into the cake, then bake for 40-45 minutes or until a skewer poked into the middle comes out clean. Cool completely in the tin.
2. To make the coulis, put 150g of the blackberries, the icing sugar, lemon juice and 2 tbsp of water into a small pan. Cook very gently until the berries have just burst and are saucy and syrupy, then stir through the remaining blackberries. Remove from the heat and cool.
3. Put the remaining 100ml of yogurt, the double cream and the icing sugar into a bowl and whip to soft peaks. Take 2 tbsp of the blackberry coulis and fold this through the cream to create a ripple effect. Pile the cream onto the cake and spoon ¹/2 of the remaining coulis on top. Cut into wedges and serve with the rest of the coulis.

Ingredients:

• 225g unsalted butter, softened
• 225g
 caster sugar
• 3 lemons, zested and 2 juiced
• 4 medium eggs, lightly whisked
• 200g self-raising flour
• 1 tsp baking powder
• 50g ground almonds
• icing sugar to make icing

Instructions:

1. Heat the oven to 180C/fan 160C/gas 4. Butter and line the base of a 20cm round cake tin. Beat the butter and caster sugar in a large bowl using an electric hand whisk until pale and creamy. Add the lemon zest (reserving some for decoration) and mix well.
2. Whisk the eggs gradually into the butter mixture, beating well between each addition – don’t worry if it curdles. Sift together the flour and baking powder and fold into the cake mixture using a large metal spoon or spatula. Add the ground almonds and 3/4 of the lemon juice and fold until thoroughly combined. Spoon into the prepared cake tin and bake for 1 hour 15 minutes or until a skewer inserted into the middle of the cake comes out without any raw mix on it.
3. Put the cake tin on a wire rack to cool for 10 minutes. Meanwhile mix together the remaining lemon juice and zest and enough icing sugar to make a runny icing and then drizzle over the top of the cake. Cool in the tin for a further 30 minutes and then remove from the tin and cool completely before serving.

Ingredients:

FOR LEMON CAKE:

• 1 cup unsalted butter, softened
• 1 cup white granulated sugar
• 2 teaspoons lemon extract
• 4 large eggs
• 1 cup milk
• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• zest from 2 large lemons

For Lemon Curd:

• 2/3 cup freshly-squeezed lemon juice
• 2 eggs
• 4 egg yolks
• 1 cup white granulated sugar
• 1/2 cup unsalted butter
• 1 tsp vanilla extract

FOR MOUSSE:

• 3 cups heavy cream, chilled
• 1 1/2 cups confectioner’s sugar
• 1 tsp lemon extract
• yellow food coloring; optional
• 4 tsp unflavored gelatin
• 2 tbsp water

FOR JELLO:

• 3 oz package lemon jello
• 1/2 cup boiling water
• 1/2 cup ice

Instructions:

1. Preheat the oven to 350/177C. This recipe will make a three-layer cake using 8-inch cake pans and a two-layer cake using 9-inch cake pans. Line the pans with parchment paper and spray the sides with a baking spray.
2. Prepare the lemon cake: In a large mixing bowl, beat together softened butter, sugar and lemon extract for a few minutes until fluffy. Add the eggs and beat again until creamy and smooth, about 2 to 3 minutes. Next, pour in the milk but don’t mix it in yet (I recommend using warm milk). In a separate bowl, combine all the dry ingredients: flour, baking powder and salt. Sift the dry ingredients into the cake batter and whisk in the dry ingredients and milk by hand to avoid over-mixing the batter. Add the lemon zest last and fold it in gently.
3. Divide the cake batter evenly between the prepared pans. Bake in preheated oven for approximately 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake layers to cool completely on a wire rack, then use a long, serrated knife to level off the tops. Place the cake layers into the freezer for faster cooling.
4. While the cake layers are baking, prepare the lemon curd. Juice approximately 4 to 5 large lemons over a fine mesh strainer set up over a glass bowl or large measuring cup. Double strain the juice for smoothest lemon curd. Set juice aside. In a small stainless steel pot, combine the eggs, egg yolks and sugar. Whisk vigorously for 3 to 4 minutes, until the mixture is thick and more pale in color; it should ribbon off the whisk. Add the lemon juice and whisk to combine.
5. Cook the lemon curd over medium-low heat, stirring constantly along the bottom of the pan with a rubber spatula. Cook for 4 to 5 minutes, until the curd thickens and starts to bubble lightly. Remove from heat immediately. Add the unsalted butter and vanilla and whisk until the butter is completely melted, then cover the lemon curd. Allow the lemon filling to cool slightly, then place into the refrigerator. Place into the freezer to cool faster.
6. Once the lemon curd and lemon cake layers are COMPLETELY cooled, prepare the mousse. Pour the chilled heavy cream into a large mixer bowl and add the sugar and lemon extract. Whisk on high speed for 3 to 4 minutes, until stiff peaks form. Reserve approximately 1 cup of the resulting whipped cream for garnishing the top. Add the chilled lemon curd to the whipped cream; reserve 1/2 cup of the lemon curd for spreading onto the cake layers. Whisk on medium speed for about 1 minute.
7. Prepare the gelatin: place the unflavored gelatin and water into a small bowl and stir to combine. Microwave the gelatin for 30 to 40 seconds, stirring often, until the gelatin is completely dissolved. With the mixer running on medium speed, pour the HOT gelatin into the mousse. Do not wait for the gelatin to cool; it will form clumps! Mix the mousse for another minute on medium speed until the mousse is uniform and smooth. Watch my video recipe to see how it’s done.
8. To assemble the cake: line the sides of an 8-inch or 9-inch (depending on the size of your cake layers) with an acetate cake collar (link in post). A double layer of foil will work in a pinch. Make sure to the acetate collar overlaps a few inches to prevent the jello from pouring out! Spread a few tablespoons of the reserved lemon curd onto each cake layer. Place the first cake layer into the springform pan, then add 3 cups of the mousse. Spread it evenly to the edges with a spoon, then add the second layer. Repeat this process again, leveling the top layer of mousse as much as possible. Place the cake into the refrigerator to chill for 1 hour.
9. Prepare the lemon jello topping: in a measuring cup or small bowl, combine the flavored gelatin with 1/2 cup boiling water (this is half the recommended amount) and stir for a few minutes until the gelatin is completely dissolved. If needed, microwave the mixture for 30 seconds to dissolve completely. Add 1/2 cup ice cubes to cool the jello down. The mixture needs to be cool before pouring over the mousse. After the mousse cake has set for 1 hour, gently pour the jello over the top.
10. Refrigerate the lemon cake for an additional 6 to 8 hours, or overnight. When ready to enjoy, remove the springform and use a cake spatula to transfer the cake onto a stand. Remove the plastic acetate when ready to serve. Add dollops of the reserved whipped cream on top; I used an open French star tip #4. To prevent the cake from drying out, keep it wrapped in the plastic cake collar while refrigerated.

Ingredients:

For the Easy Sponge Cake:

• 6 large eggs, room temp
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1/2 tsp baking powder

For the Mango Cake Filling/ Topping:

• 1 lb fresh mangos, (2 medium) peeled and thinly sliced into strips
• 1 lb fresh mangos, (2 medium) 1 1/2 cups puréed
• 1 to 4 Tbsp sugar, if needed

For the Cream Cheese Frosting:

• 16 oz cream cheese, 2 packages, softened
• 1 cup unsalted butter, (16 Tbsp), softened
• 2 1/2 cups powdered sugar
• 2 tsp vanilla extract

Instructions:

Prep: Pre-heat oven to 350˚F. Line the bottoms of two 9″ cake pans with parchment (do not grease).

1. In the bowl of a stand mixer fitted with whisk, beat 6 eggs on high speed 1 min until foamy. Gradually add 1 cup sugar then continue beating on high for 8 min. It will be whipped and forming thick ribbons when you pull up the whisk.*
2. In a separate bowl, whisk together 1 cup flour and 1/2 tsp baking powder.
3. Sift flour into batter 1/3 at a time, folding between each addition, just until no flour streaks remain. Scrape from the bottom to catch any hidden flour pockets. Divide evenly between prepared cake pans and bake at 350˚F for 23-28 min (my oven takes 25 min). Tops should be golden brown and spring back when poked lightly.
4. Run a knife or thin spatula around edges to loosen and invert onto wire rack. Peel back parchment paper right away and let cakes cool right-side-up to room temp before cutting them in half.

How to Make Cream Cheese Frosting:

1. In the bowl of a stand mixer fitted with whisk attachment, combine 16 oz cream cheese, 1 cup butter, 2 1/2 cups powdered sugar and 2 tsp vanilla. Beat on low to combine then increase to high and beat 5-6 mins, scraping down the bowl as needed. Frosting should be whipped, soft and spreadable. Transfer 1 cup frosting to piping bag fitted with large open star tip and refrigerate until ready to use for the topping.

How to Cut Mango:

1. A mango has one long, flat seed in the center of the fruit that goes from stem to nose. Slice off the sides around the seeds of all 4 whole mangos resulting in 8 halves. Set aside 4 halves – you will need them to decorate the top. Dice remaining 4 halves and scoop them out of their skin then transfer these to a blender and process until puréed. Taste the mango purée and add sugar to taste if needed.

How to Assemble the Mango Cake:

1. Place the first sliced cake layer on a platter and spread with 1/2 cup mango purée. On the second cake layer, spread 1/2 cup frosting and place it frosting-side-down on the first layer so the cream and mango are hugging. Repeat with remaining layers then cover top and sides with remaining frosting. Pipe reserved frosting around the top border of your cake.
2. Peel and thinly slice 4 reserved mango halves, cutting some strips long way and some wide. Layer mango slices in rings around the cake, starting with the longest pieces and overlapping each piece slightly until only a 1/2″ space is left in the center. Roll a long thin strip of mango into a coil and place it in the center. Cake can be served right away or refrigerated 2 hours for easier slicing. It keeps well covered and refrigerated up to 3 days.

Ingredients:

Sponge Cake:

• 6 large eggs
• 1 cup white granulated sugar
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1 tsp baking powder

Vanilla Pastry Cream:

• 1 1/2 cups whole milk
• 1 tablespoon all-purpose flour
• 3 large egg yolks
• 1/3 cup white granulated sugar
• 2 tbsp corn starch
• 2 tbsp water
• 1/2 cup unsalted butter
• 1 tsp vanilla extract
• 8 oz cream cheese or mascarpone, softened
• 2 cups heavy cream, chilled
• 1 cup confectioner’s sugar
• 1 tbsp raspberry liqueur
• 2 1/2 tsp unflavored gelatin, 1 packet
• 2 tbsp water

For Cake:

• ½ to 3/4 cup raspberry liqueur
• ½ cup raspberry preserves
• 4 to 5 cups fresh raspberries
• 24 ladyfinger cookies

Instructions:

For Vanilla Sponge Cake Layers:

1. The sponge cake layers and the vanilla pastry cream need to cool completely before being used to assemble the cake. They can be prepared the night before. For the sponge cake, line two, 8-inch (20-cm) cake pans with parchment paper; do not grease the sides. Preheat the oven to 350F/177C. If you don’t want a super tall cake, prepare this cake recipe as a two-layer, 10-inch cake.
2. Place the eggs, sugar and vanilla into a mixer bowl and whisk on high speed for 7 to 9 minutes, until the eggs are thick, pale and voluminous. In a separate bowl, combine the dry ingredients: flour and baking powder. Once the eggs are ready, sift the dry ingredients into the eggs in small increments or one-third at a time. Using a spatula, fold the flour gently but thoroughly into the eggs, mixing from the bottom of the mixing bowl.
3. Divide the cake batter evenly between the prepared pans. Bake in the preheated oven for 20 to 22 minutes, or until the top of the cake turns a rich, golden-brown color. Immediately after removing the cake from the oven, run a knife along the edge of the pan to release the cake. This will allow it stay level as it cools. Allow the cake layers to cool completely on a wire rack.

Making the Vanilla Pastry Cream:

1. For the vanilla pastry cream: Place the milk into a medium-sized saucepan and whisk the flour in until no clumps remain. Cook the milk over medium-low heat for approximately 5 minutes, until the milk is steaming hot but not boiling. Meanwhile, in a separate bowl, whisk the eggs and sugar together for a few minutes until the mixture is thick and pale. If the mixture is too thick, add 1 teaspoon of water. In a small ramekin, combine the cornstarch and water, then add this slurry to the egg yolk mixture and whisk briefly.
2. Slowly temper the hot milk into the egg yolk mixture, whisking for about 30 seconds in between additions. Once the two mixtures have been combined together, pour it back into the saucepan. Cook the custard over medium heat, running a rubber spatula along the bottom the entire time to keep the custard from burning. Cook for 4 to 5 minutes, until a thick pudding forms. It should hold its shape on the back of a spoon. If any clumps form, give the custard a quick whisk. Remove the custard from the heat and add the butter and vanilla, then whisk until the butter is completely melted. Cover the custard with a lid or plastic wrap and cool completely in the refrigerator.

Making the Tiramisu Filling:

1. For the tiramisu filling: once the custard is cooled, prepare the filling. Place the softened cream cheese or mascarpone into a large mixing bowl and whisk for a few minutes until it’s smooth and creamy. Next, add in the confectioner’s sugar, raspberry liqueur and heavy cream. Whisk for 4 to 5 minutes until stiff peaks form. In a small ramekin, combine the gelatin and water and stir until well combined. Microwave the gelatin for about 30 seconds, until it’s dissolved. The mixture will be hot! Do not wait for the gelatin to cool!! Add the hot gelatin into the whipped cream and whisk for about 30 seconds.
2. Start adding the chilled custard, about 1 cup at a time, and fold gently but thoroughly after each addition, keeping the whipped cream fluffy.

Assembling the Cake:

1. To assemble the cake, line the sides of a springform pan with an acetate cake collar or foil. Split each sponge cake layer in half using a sharp serrated knife, creating 4 layers total. Drop the first sponge cake layer into the bottom of the pan and soak it lightly with raspberry liqueur. Next, add a few tablespoons of raspberry preserves and spread evenly to the edges. Add about 1 cup (240 ml) of the tiramisu filling, spreading it evenly to the edges. Next, add a layer of fresh raspberries, about 25 to 30 per layer. Add more cream over the raspberries to seal them in. Watch my video recipe to see how I put the cake together!
2. Top the raspberry layer with the next sponge cake and repeat the process. For the final layer, first soak the cake lightly with liqueur, then invert onto the top. Add the remaining cream on top and garnish with a layer of fresh raspberries.
3. Refrigerate the cake overnight to allow the filling to set. When ready to enjoy, unlock the springform pan and transfer the cake onto a stand. Watch my video recipe to see how I do it. Remove the plastic wrap and garnish the sides of the cake with ladyfinger cookies. If desired, wrap the cake with a ribbon for additional garnish.

Nutrition

Calories: 684kcal | Carbohydrates: 72g | Protein: 11g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 276mg | Sodium: 149mg | Potassium: 162mg | Fiber: 1g | Sugar: 44g | Vitamin A: 1440IU | Vitamin C: 2mg | Calcium: 143mg | Iron: 2mg