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Jaffa Cake!!

This has to be one of the easiest cake I make all the time!! All you need to do is blend the orange – yes! the whole thing! with skin and all! No need to boil at first, just chunck it in the food processor or use a stick master! Then process butter, sugar and eggs together, finally fold in some flour and choc chips- there you have it, a perfect cake batter! And it is always guarantee to turn out perfectly moist and yummy!! Even if you are not a big jaffa fan, you should definitely give this try! This might just be the cake that will turn your taste buds around!

Chocolate Chips Orange Cake

  • 1 Thin Skinned Orange, skin on chopped
  • 200G Unsalted Butter, chopped
  • 1 Cup Caster Sugar
  • 3 Eggs
  • 1x250g Dark Choc Chips
  • 2 Cups of Self-Raising Flour


1. Pre-heat oven to 180C. Grease deep 22cm cake pan and line base. (I used a loaf tin here)

2. Process orange in food processor until almost smooth. Add butter and sugar. Process until combined. Then add eggs one at the time. Process until just combined between additions.

3. Transfer orange mixture to a large mixing bowl, add flour and choc chips. Pour into pan.

4. Bake for 50min – 1hr. Cool in pan for 5 mins. Turn onto wire rack to cool.


Give this cake a go! You won’t regret it!!


THIS! is a coffee cake with a twist! The chocolate cinnamon swirl in between 2 layers of the cake batter is simply delicious, a crumble topping is always a winner, plus the moistness that the sour cream provides – it is no ordinary coffee cake! And another great thing is, this recipe makes a big tray of this coffee cake, cut yourself a big piece! You won’t regret it!

Sour Cream Coffee Cake with Chocolate Cinnamon Swirl

(recipe from shutterbean)

For the Crumb Topping:

  • 3/4 cup all purpose flour
  • 3/4 cup firmly packed dark brown sugar
  • 1/2 teaspoon salt
  • 3/4 cup pecans, toasted
  • 6 tablespoons unsalted butter, cold, cut into 1 inch cubes

For the Chocolate Cinnamon Swirl:

  • 1/2 cup sugar
  • 1 teaspoon dark unsweetened cocoa powder
  • 1 teaspoon cinnamon

For the Sour Cream Cake:

  • 3 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, soft but cool, cut into 1 inch pieces
  • 2 1/4 cups sugar
  • 4 large eggs
  • 16 ounces sour cream
  • 1 1/2 teaspoons pure vanilla extract

Make the Crumb Topping:

Put the flour, sugar and salt in a food processor and pulse for 5 seconds to mix. Add the pecans and pulse until the pecans are finely chopped and thoroughly incorporated.

Add the butter and pulse until combined. The mixture will look like very coarse sand. Cover with plastic wrap and set aside in the fridge.

Make the Chocolate Cinnamon Swirl:

In a small bowl, whisk together the sugar, cocoa powder and cinnamon and set aside.

Make the Sour Cream Cake:

Preheat the oven to 350 degrees F. Butter a 9×13 baking pan, If you use a metal pan, the edges of the cake will be crispy. Sift the flour, baking powder, baking soda and salt together in a medium bowl.

In a bowl of an electric mixer fitted with a paddle attachment, cream the butter until smooth and ribbon-like. Scrape down the bowl and add the sugar. Beat until the mixture is smooth and starts to look fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the bowl and mix again for 30 seconds.

Add the sour cream and vanilla and beat just until incorporated. Add the dry ingredients in three additions, scraping down the bowl before each addition and beating only until each addition is just incorporated. Do not over mix.

Pour one third of the cake batter in the prepared pan. Using an offset spatula to spread the batter evenly.

Sprinkle half of the chocolate cinnamon swirl mixture over the batter, covering the entire surface of the batter. Spoon half of the remaining batter over the swirl mixture and spread it evenly. Top with the remaining swirl mixture then the remaining batter and spread the batter evenly. Sprinkle the crumb topping over the top of the batter.

Bake in the center of the oven, rotating the pan three times during baking for 1 hour, or until toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan on a wire rack for 30 minutes, then serve.

I have always wanted to make a black forest cake, but for some reason, this cake really intimates me! It was one of Andy’s bestie birthday coming up, so I decided to give the cake a go! Plus I know Andy is gonna help me on this one, he can do all the messy dishes for me!

I did make this cake back in Nov last year and I have lost the recipe that I used! Can you believe it?? Actually I can believe that….! But I still want to post up some pictures of my cake 😉

This cake was delicious! Each cake layer brushed with cherry syrup and I especially LOVE the cream and cherry combo!! I want to go back in time and have another piece! I definitely have to find the recipe again!!

This is a easy easy sponge cake recipe! If I am press with time, this is definitely my go to recipe to whip up a quick basic sponge cake. No needs to separate the eggs, no need multiple bowls for the cake batter, a easy, no mess recipe! You can clean up in no time! Fill it with some whipped cream and jam, you got yourself a beautiful looking cake!

Easy Sponge Cake (Serve 6-8)

(from cookbook ‘In the Kitchen’)

  • 4 eggs
  • ½ cup caster sugar
  • 2/3 cup of plain flour

Assemble with:

  • strawberry jam
  • 500 ml thicken cream, whipped
  • icing sugar, to dust on top of the cake


1.  Preheat oven to 180C

2.  Butter a 20cm springform cake tin and line the sides and bottom with baking paper. Butter the paper and sprinkle it with a little plain flour to ensure that the batter won’t stick.

3.  Beat the eggs and caster sugar together until very thick and light. Carefully fold in the flour, then spoon the mix into the prepared cake pan and bake for 15-20 minutes or until skewer comes out clean.

4.  Allow cake to cool completely on a cooling rack. Peel away baking paper.

5.  Cut cake in half and spread a layer of jam and whipped cream on the bottom half of the cake. Then spread another layer of jam of the top half of the cake. Place top layer cake on top of the bottom layer. Sprinkle with icing sugar, serve!


1. The cake is best serve on the day. Store left overs in the fridge in a air tight container.

When I first discovered this impressive looking cake on AZ Cookbook, I was so amazed and thought it must takes years of practise to perfect such good looking cake! But after reading the recipe, it is actually a very very easy cake to make! And I think this cake is a sure win to impress others!

ZEBRA CAKE (recipe from AZ Cookbook)

Preparation time: 10 minutes
Cooking time: 40 minutes
Makes one 9-inch (23 cm) cake


  • 4 large eggs, at room temperature
  • 1 cup (8 oz / 250 g) granulated sugar
  • 1 cup (8 fl oz / 250 ml) milk, at room temperature
  • 1 cup (8 fl oz / 250 ml) oil (corn, vegetable or canola is fine)
  • 2 cups (10 oz / 300 g) all-purpose flour
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon baking powder
  • 2 tablespoons dark cocoa powder


1. In a large mixing bowl, combine eggs and sugar. Using a hand-held electric mixer or wire whisk beat until the mixture is creamy and light in colour.

2. Add milk and oil, and continue beating until well blended.

3. In a separate bowl, combine and mix flour, vanilla powder and baking powder. Gradually add the flour mixture to the wet ingredients and beat just until the batter is smooth and the dry ingredients are thoroughly incorporated.  (DO NOT OVERBEAT to prevent air pockets from forming in the batter.)

The consistency of the batter should either be too thick not too loose. If the mixture is too thin, add a little more flour.

4. Divide the mixture into 2 equal portions. Keep one portion plain. Add cocoa powder into another and mix well.

5. Preheat the oven to 350F (180C).

6. Lightly grease the pan with oil. If you don’t have non-stick baking pan, grease whatever pan you have then line it with baking paper.

7. The most important part is assembling the cake batter in a baking pan. This is what you do. Scoop 3 heaped tablespoons of plain batter (you can also use a ladle that would hold 3 tablespoons) into the middle of the baking pan. Then scoop 3 tablespoons of cocoa batter and pour it in the center on top of the plain batter. IMPORTANT! Do not stop and wait until the previous batter spreads – KEEP GOING! Do not spread the batter or tilt the pan to distribute the mixture. It will spread by itself and fill the pan gradually. Continue alternating the batters until you finish them. The pictures below will guide you through.

8. Bake in the oven for about 40 minutes. Do not open the oven door at least the first 20 minutes or the cake will shrink and will not rise. To check if the cake is ready, insert a toothpick into the center. It should come out clean when ready.

9. Remove from the oven. Immediately run a small thin knife around the inside of the pan to loosen the cake, then invert the cake onto a cooking rack. Turn the cake back over and let cool.


  • In the original, it says “if baking powder not available, substitute with 1 teaspoon baking soda”. I didn’t have any baking powder so I used baking soda instead, unfortunately the cake didn’t turn out as fluffy and light as it should be. So make sure you use baking powder and DON’T substitute it with baking soda!
  • I am having a hard time finding dark cocoa powder here in Australia. I used normal cocoa powder to make the cocoa batter, but the batter looks fairly light and I don’t think it will have a great zebra contrast, so to darken the cocoa batter, I grated some dark chocolate into the mixture! 🙂


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