YAY!!!!! I’m in a super happy mode, I have 2 weeks Christmas break…. Let’s hurry with these recipes…..I will post part 5 immediately after this part ^^.
Cake 10: Chocolate and Coffee Roulade
for the roulade sponge:
6 large free-range eggs, separated
125g (4½oz) caster sugar
50g (2oz) cocoa powder, plus extra
for the filling:
250ml (9fl oz) double cream
2tbsp icing sugar, sifted
2tsp instant coffee powder
15g (½oz) butter
2tsp caster sugar
100g (4oz) walnuts, roughly chopped
for the coffee glacé icing:
100g (4oz) icing sugar, sifted
1tsp instant coffee powder
edible gold stars, to decorate (from janeasher.com)
you will need:
30x20cm (12x8in) Swiss roll tin, lined with baking parchment
Heat the oven to 170 C, 150 C fan, 325 F, gas 3. Beat the egg yolks and the sugar together in a large bowl with an electric whisk until light and fluffy, then sift the cocoa powder and fold in.
In another large bowl, whisk the egg whites to stiff peaks. Fold into the yolks; add 1tbsp first to loosen the mixture, then fold in the rest until well combined. Gently pour into the tin and bake in the centre of the oven for 20 minutes until risen and springy to the touch.
Lay a piece of greaseproof paper longer than the tin on the kitchen surface and sift 2tbsp cocoa powder evenly on to it. Remove the roulade from the oven and invert on to the paper. Carefully peel off the paper from the sponge used to line the tin and allow to cool.
For the filling, put the cream and icing sugar in a large bowl. Make a thick paste with the coffee and a few drops of water, then whisk into the cream to form soft peaks. Gently melt the butter in a small sauté pan, add the sugar and walnuts and toast for 5 minutes, stirring often.
To assemble, spread the coffee cream on to the sponge and scatter over the walnuts. Using the paper under the sponge, roll the roulade away from you into a roll and put in the fridge to firm up.
To serve, mix the icing sugar with the coffee and 1tbsp cold water. Drizzle from a spoon across the cake in a zigzag lattice pattern and decorate with stars.
Prep time: 40 mins, plus chilling
Cooking time: 20 mins
Total time: 1 hr
Skill level: Easy
Cake 11: Lemon and Almond Cake with Amaretto recipe
275g (91/2oz) unsalted butter
275g (91/2oz) golden caster sugar
5 large eggs, beaten
275g (91/2oz) self-raising flour
2tsp baking powder
50g (2oz) ground almonds
finely grated zest 2 lemons
For the cream cheese icing:
125g (41/2oz) softened unsalted butter
350g (12oz) Philadelphia full-fat cream cheese
250g (9oz) icing sugar, sifted
finely grated zest 1 lemon
1tbsp lemon juice
175g (6oz) almonds, toasted
chopped strips of candied lemon peel
3 or 4 physalis fruits
Preheat oven to 180 C, 160 C fan, 350 F, gas 4. Place the butter and caster sugar in an electric mixer and beat on high until light and fluffy. Gradually add the eggs, beating well.
Sift in the flour and baking powder, and fold in using a spatula. Then add the ground almonds and lemon zest and fold these in.
Divide the mixture between two deep 20cm (8in) sandwich tins, greased and base-lined with parchment paper. Bake for 30 minutes. Remove from the oven, cool, then turn out on to a wire rack.
To make the icing, beat the butter until very soft, add the cream cheese and the icing sugar and beat until smooth. Finally, add the lemon zest and juice and beat until smooth.
When cold, cut each cake into 3 horizontally. Place a layer of sponge on a plate and spread with icing. Place another layer on this and sprinkle with 1tbsp Amaretto. Spread more icing and continue layering. Spread the remaining icing over the top and sides.
Decorate with almonds, candied lemon peel and physalis.
Prep time: 1 hr
Cooking time: 30 mins
Total time: 1 hr 30 mins
Calories: 947-790 per serving
Cake 12: Nut Meringue Cake with Baileys Cream Recipe
For the meringue cake:
185g (6½oz) roasted chopped hazelnuts (we used Waitrose), or whole blanched hazelnuts, toasted
350g (12oz) caster sugar
6 free-range egg whites
¾tsp white wine vinegar
½tsp vanilla essence
for the Baileys cream filling:
500ml (18fl oz) double cream
2tbsp icing sugar
for the topping:
12 After Eights cut along the diagonal
edible gold glitter
you will need:
3 baking sheets, lined with baking parchment
23cm (9in) cake tin
Heat the oven to 140 C, 120 C fan, 275 F, gas 1. Draw around the cake tin on each piece of baking parchment.
In a food processor, whizz the hazelnuts with 2tbsp of the sugar until finely ground. Whisk the egg whites in a large bowl until stiff peaks form, then gradually add the remaining caster sugar. When the mixture is thick and glossy, whisk in the white wine vinegar and vanilla essence. Fold the ground hazelnuts through the meringue mix and spoon on to the baking parchment within the drawn circle. Bake for 1 hour then leave to cool for an hour in a switched-off oven.
For the filling, whip the cream with the Baileys and icing sugar to soft peaks. Remove the meringues from the oven and carefully peel off the baking parchment when they are completely cool. Place one meringue on a serving plate, spread the cream on top and repeat with the other layers. Top with After Eight shards and sprinkle over the glitter. The cake will keep for a day in the fridge but will go chewy.
Prep time: 45 mins
Cooking time: 1 hr
Total time: 1 hr 45 mins, plus cooling
Skill level: Easy
Calories: 567 per serving
(Credits: Womanandhome) …… Part 5 coming through….. ^^