Soft, moist, and flexible, with a delicate white crumb—this is the Rice Flour Vanilla Sponge Cake of my dreams.
One of the best things about this cake is that it’s naturally gluten-free.
Gluten-Free Rice Flour Vanilla Sponge Cake
Luscious Spinach 🌱 Lemon🍋Coconut🥥 Cake
Spinach cake sounds unusual, but it’s surprisingly delicious.
Naturally bright green, soft, and full of flavour; This cake is a beautiful balance of colour, texture, and nutrition.
The spinach doesn’t shout or dominate; instead, it melts into the batter, lending a gentle earthiness and a deep green hue that feels both rustic and elegant.
The result is a cake that’s moist, tender, and balanced—sweet, but not cloying, with a subtle complexity that makes you pause for another bite.
Baby spinach is ideal for spinach cake because it has a mild flavour that doesn’t affect the taste of the cake.
You will need to blanch Spinach in boiling water for 20 seconds,
A quick blanch sets the Chlorophyll, preserving a brighter, more vibrant green color in the cake.
The greens add natural moisture, so the crumb stays soft for days, and they pair beautifully with lemon.
The Lemon Buttercream is where the brightness comes in.
Whipped until light and silky, it brings a sharp, sunny contrast to the mellow cake beneath.
Each forkful balances earthy and zesty, soft and creamy, indulgent but not heavy.
The citrus lifts the cake, turning it from comforting to refreshing.
Spinach Cake with Lemon Buttercream looks striking on the table 😇
Tastes unexpectedly elegant 😋 😊…
The most common reaction is disbelief: “No way—this has spinach in it?” 😁🙃
Spinach cake feels wholesome without trying too hard, comforting without being boring, and just a little magical in how something so green can taste so good 😉
Enjoy every bite !
I hope it adds a little brightness and joy to your table
Love you all and happy baking! 💗
WATCH HOW TO MAKE LUSCIOUS SPINACH LEMON COCONUT CAKE
Tips for Success (Please Read First):
- It’s important that your mixing bowl is clean
Any residue or fat will prevent the Egg Ehites from whipping properly (wipe the bowl and utensil with lemon juice or vinegar to helps remove grease) - Use Baby Spinach for spinach cake because it has a mild flavour that doesn’t affect the taste of the cake; Its tender leaves blend smoothly, while older spinach are harder to fully blend and may leave specks or texture in the crumb
- Blanch Spinach in boiling water for 20 seconds, A quick blanch sets the chlorophyll, preserving a brighter, more vibrant green color in the cake
Then immediately cool in cold ice water, squeeze dry - Preheat the oven at least 30 minutes before starting
Once the Cake batter is fully mixed, it needs to be baked right away (if you let the batter sit, that air starts escaping and the batter will lose volume) - For the cake; sift the dry ingredients
- For Lemon Curd, be sure to use fresh Lemons, bottled juice won’t give the same bright flavour
- Use room-temperature eggs for Lemon Curd, as they blend more smoothly and reduce the risk of curdling
- Low and slow heat is the key to a good Lemon Curd, so don’t rush the thickening process. Keep the water at a gentle simmer, NOT a boil
RECIPE
LUSCIOUS SPINACH LEMON COCONUT CAKE
Yield: One 7-Inch Round Cake (4 layers)
INGREDIENTS
🌱🍋 Lemon Curd
70 g Caster Sugar
45 g Lemon Juice
1 tsp Lemon Zest
50 g Egg Yolks
40 g Unsalted Butter (room temp.)
🌱🍋 Spinach Cake
70 g Raw Baby Spinach
70 g Cold Water
135 g Unsalted Butter
70 g Whole Milk
180 g Eggs
230 g Caster Sugar
2/3 tsp Vanilla Extract
210 g All-Purpose Flour
2 ½ tsp Baking Powder (double act.)
1/2 tsp Salt
🌱🍋 Lemon Buttercream
200 g Caster Sugar
40 g Water
75 g Egg Whites
1/2 tsp Cream of Tartar
345 g Unsalted Butter
1 tsp Vanilla Extract
1 Batch Lemon Curd Recipe (above)
INSTRUCTION
🌱🍋 Lemon Curd
We will use this Lemon Curd for the Buttercream; Be sure to use fresh Lemons, bottled juice won’t give the same bright flavour
- Zest the Lemons first (using only the yellow part, the white pith is bitter);
Then juice and strain to remove seeds and pulp - In a heatproof bowl, whisk together the Caster Sugar, Lemon Juice,Zest, and Egg Yolks (use room-temperature eggs, as they blend more smoothly and reduce the risk of curdling)
- Cook the mixture over a double boiler, making sure the bowl does not touch the water, the heat should come from the steam (keep the water at a gentle simmer, NOT a boil) Low and slow heat is the key to a good Lemon Curd, so don’t rush the thickening process
- Whisk occasionally and cook for about 8-10 Minutes until the mixture thickens enough to coat the back of a spoon and leaves a clean line when you run your finger through it (about 170°F / 77°C if using a thermometer)
- Once it’s done, take it off from the heat (for an extra-smooth curd, you can strain the mixture)
- Add the Unsalted Butter and whisk for about 3 minutes, until it is fully incorporated and the curd becomes silky and glossy
- Transfer the Lemon Curd to a shallow heatproof dish; Press plastic wrap directly onto the surface to prevent a skin from forming, then refrigerate until well chilled before using
🌱🍋 Spinach Cake
For the cake, make sure all utensils clean and grease free; Any residue of fat will prevent eggs from beating up properly. Wipe the bowl and beater with Lemon Juice or Vinegar; The acid help remove grease.
- Preheat the oven to 160°C fan/ 180°C/ Gas Mark 4
- Prepare the pan in advanced (use a metal cake pan for best rise and even baking)
Grease the bottom and the sides of the pan with Butter; Line the bottom with Parchment Paper - Rinse the Baby Spinach, then blanch it in boiling water for 20 seconds. Immediately transfer to ice water, then squeeze dry
- Place the blanched Spinach in a blender, add 70 g cold Water, and blend until completely smooth; set aside
*This purée must be very fine for good texture and colour - Then, in a medium saucepan heat Unsalted Butter and Milk together over MEDIUM-LOW heat until Butter is fully melted; Let it cool to room temperature
Set aside - In a large heatproof bowl, combine the Eggs and Caster Sugar; mix well
Place the bowl over a double boiler and heat gently, stirring, just until the Sugar dissolved (to test, rub small amount between your fingers; if it feels smooth with no grains, it’s done)
Once the Sugar has completely dissolved, remove the bowl from the heat and beat on HIGH speed for about 10 minutes, until the mixture is pale, thick, and fluffy
Gently fold in the Spinach Purée and Vanilla Extract, taking care not to deflate the mixture - In another bowl, combine all the dry ingredients, then sift them into the Egg batter (number 6) in two additions; folding gently until just incorporated
- Then, in a separate bowl, mix the heated Milk and Butter until fully combined
Add one-third of the Egg-Flour batter (number 7) to the Milk-Butter mixture and whisk until smooth
* Using this pre-mix method prevents the Butter and Milk from sinking to the bottom of the bowl, which could cause the cake to not rise properly
Pour this mixture back into the remaining Egg-Flour batter and gently fold until well blended
Then use a spatula scrape down the sides and bottom of the bowl, folding carefully to ensure everything is evenly mixed - Divide the batter evenly between two prepared pans
- Bake in the preheated oven for 32–35 minutes, or until a skewer inserted into the center comes out clean (begin checking at 32 minutes)
- Once baked, let the cakes cool in the pans for 5 minutes, then run a spatula around the edges to loosen them
Invert onto wire racks and allow to cool completely before decorating
🌱🍋 Lemon Buttercream
- Place the Egg Whites and Cream of Tartar in the bowl of a stand mixer, set aside
- In a small saucepan, combine the Sugar and Water
Cook over MEDIUM heat; Stir gently until the Sugar has dissolved, then bring to a boil
Once boiling, cook until it reaches the soft-ball stage (about 240°F / 115–118°C;
Remove the syrup from the heat
* If you don’t have a thermometer, use the cold water test; When the syrup is boiling, drop a small amount of syrup into cold water; If it forms a soft, pliable ball that flattens when pressed, it’s done. - Immediately start whisking the Egg Whites on MEDIUM speed, then slowly pour the hot Sugar Syrup down the side of the bowl in a steady stream
Then increase the speed to high and beat until the Meringue is thick, glossy, and cool to the touch, about 10 minutes - Once the Meringue is fully cooled, add the Butter in 3 batches, beating well after each addition until the Buttercream becomes smooth and thick
- Finally, add the Lemon Curd and Vanilla Extract, and mix until fully combined and silky
🌱🍋 Assemble & Decorate
Once the cake is cooled, you can start decorate the cake
- For a neat finish (optional), trim the edges of the cake with a serrated knife to remove the browned crust; And do the same with the top as well
- Slice each sponge into two even layers
- Sandwich the layers together with about 5 mm of Buttercream (make sure everything is even and straight)
- Fill in any gas between the cake layers with Buttercream
- Then apply a crumb coat (it’s basically just a thin layer of Buttercream that we are going to apply to the top and the sides of the cake before we do the final coat)
It doesn’t have to be perfect - Chill for 15 minutes in the freezer or 30 minutes in the fridge to firm it up (this makes it easier to apply the final coat of Buttercream without the layers sifting)
- For the final coat, spread about 5 mm of Buttercream over the entire cake
- Smooth the top and sides with a spatula (don’t worry about achieving a perfectly smooth finish, as the sides will be coated with Coconut Flakes)
- Press the Coconut Flakes onto the sides by hand
- Using a star nozzle, pipe buttercream decorations on top; And finish with Spinach Leaves and Lemon Slices
NOTES
- To store Lemon Curd
In the refrigerator (in a sealed container) for up to 7 days - To store Lemon Buttercream
In the refrigerator (in an airtight container) for up to 5 day (rewhip briefly before use); Can be frozen for up to 1 month - To store Unfrosted Spinach Cake
Wrap tightly in plastic wrap; Store at room temperature for 1 day or refrigerate for up to 3 days; Can be frozen for up to 2 months (thaw overnight in the fridge) - Fully Assembled Cake
Store the cake in an airtight container in the refrigerator; it will keep well for 3–4 days Bring to room temperature for 20–30 minutes before serving for the best texture and flavor - To Freeze Fully Assembled Cake
Chill the fully assembled cake in the refrigerator until the buttercream is firm. Wrap the cake tightly in plastic wrap, then a second layer of foil (or place in an airtight freezer-safe container).
Freeze for up to 2 weeks for best quality (up to 1 month maximum).
** Thawing: Transfer the cake to the refrigerator and thaw overnight Before serving, let it sit at room temperature for 20–30 minutes. Do not unwrap until fully thawed to prevent condensation from damaging the buttercream
Wonderful Light & Fluffy Strawberry Cake 🍰🍓
I think every girl carries a sweet little dream in her heart—a dream of a pretty, soft, and irresistibly yummy Strawberry Cake.
It reminds me of Strawberry Milk in a cute cartoon box, the kind we loved as children. One sip, and suddenly you’re back in childhood—carefree, happy, and smiling without a reason.
That feeling is exactly what I want a strawberry cake to bring 🥰
I’ve been thinking for a long time about how to make the perfect Strawberry Cake. Not just any cake—but one that truly captures the essence of strawberries.
The texture is just as important: light, fluffy, and airy—not heavy, not dense, and definitely not overly sweet. Every bite should melt softly in your mouth, followed by a gentle burst of strawberry flavor.
And then comes the buttercream—the soul of the cake. It must also carry a strawberry flavor, but in a soft and delicate way.
Light, smooth, and balanced. Sweet, but not too sweet.
The kind of buttercream that complements the cake instead of overpowering it. When cake and cream come together, they should feel like a perfect harmony.
The color of the cake must be baby pink or soft pink—nothing loud, nothing artificial.
Just a gentle, pastel shade that instantly makes you feel happy and calm. A cake that looks as soft as it tastes. A cake that feels like a hug.
This strawberry cake isn’t just dessert. It’s a memory. It’s nostalgia. It’s childhood joy wrapped in layers of fluffy cake and strawberry cream.
It’s proof that sometimes, the simplest dreams—the pink ones, the sweet ones—are the most beautiful to chase.
A Soft, moist cake made with real fresh strawberry puree, giving it a beautifully tender texture and a rich, fruity strawberry flavor in every bite.
Whether it’s for a special day, for your loved ones, or simply as a sweet treat;
This strawberry cake is sure to please and bring joy to those you share it with
It’s wonderful light and fluffy 😚
I hope you enjoy making and tasting it !
Love you All 🍰🍓
WATCH HOW TO MAKE Wonderful LigHt & Fluffy Strawberry Cake
RECIPE
LIGHT & FLUFFY STRAWBERRY CAKE
Yield: One 8-Inch Round Cake (2 layers)
INGREDIENTS
🍓Strawberry Puree
450 g Frozen or Fresh Strawberries
1 tsp Corn Flour
2 tsp Water
🍓Strawberry Cake
5 Egg Yolks (95-100 g) ~ room temp.
1 Egg (50-55 g) ~ room temp.
50 g Vegetable Oil
40 g Plain Greek Yogurt (room temp.)
80 g Strawberry Puree (room temp.)
90 g Cake Flour (sifted)
A Drop of Pink Liquid Gel Food Colour
5 Egg Whites (165-175 g)~ room temp.
1/4 tsp Salt
1 tbs Lemon Juice
90 g Caster Sugar
🍓Buttercream
180 g Egg whites
300 g Caster Sugar
240 g Icing Sugar
170 g Vegetable Shortening (High Ratio)
454 g Unsalted Butter (room temp.)
2 tbs Strawberry Puree
2 tsp Rose Water
1/4 tsp Salt
A Few Drops of Pink Liquid Gel Food Colour
INSTRUCTIONS
🍓Strawberry Puree
We will use this strawberry puree for the Cake, Buttercream and Filling
- Prepare the corn slurry ahead of time; Mix Corn Flour and Water (we’ll use it to thicken the strawberry purée)
- In a medium saucepan, heat the Strawberries over medium-high heat
Once they start to soften and release juice, lower the heat and mash them with a potato masher (no need for a blender or food processor) - Continue cooking over low heat, uncovered, to let the excess water evaporate; this can take a while, so be patient (with frozen strawberries, mine took about 30 minutes to reduce)
- Once the purée is thick and most of the water has evaporated, stir in the corn slurry until well combined
- Remove from the heat
Pour the purée into a shallow dish, cover, and chill in the fridge until completely cool - Once cool, set aside 80 grams for the cake batter, 2 tablespoons for the Strawberry Buttercream and the rest for the cake filling
🍓Strawberry Cake
- Preheat the oven to 155°C/ 135°C fan, place the rack at the bottom
- Make sure your Eggs, Strawberry Puree, and Yogurt are at room temperature (this makes the batter smoother and easier to mix)
- Prepare the pans in advance
Line 8-Inch Round Pan (4-Inch Tall) with parchment paper, but DON’T grease it
** You’ll also need a larger pan to create the bain-marie, which will hold the water and support the cake pan while baking - Make sure your bowl and utensils grease free, any residue of fat will prevent egg whites from beating properly;
Wipe the bowl and utensils with Vinegar or Lemon Juice; the acid in Vinegar or Lemon Juice helps remove grease - In a large mixing bowl, combine the Egg Yolks with one Whole Egg
- Stir in the Oil; whisk vigorously until wel combined
- Add in the Yogurt along with 80 grams of Strawberry Puree and mix until the mixture is fully combined
- Fold in the sifted Flour and mix gently
DON’T overmix, gently folding keeps the cake light and fluffy instead of dense - Add a touch of pink food colouring (it helps enhance the natural pink colour from the Strawberry Puree); Set this mixture aside
- Then in another large bowl, combine the Egg Whites, Salt and Lemon Juice
Beat over high speed for about 30 seconds until foamy - Add Sugar to the Egg Whites mixture in 3 batches every 1 minute
- Once all the Sugar is added, continue beating on HIGH speed until medium peaks for about 3 minutes
** Medium peaks are glossy and hold their shape, but the tip of the peaks curl slightly when the beaters are lifted - Then, fold the whipped Egg Whites into the Egg Yolks mixture in 3 batches
Start by adding 1/3 of the beaten Egg Whites to the Egg Yolk mixture; use a balloon whisk to gently stir (this first addition helps loosen the batter)
** Scrape the bottom and sides of the bowl to ensure everything is evenly combined - Add another third of the Egg Whites and fold again (be gentle to avoid deflating the batter)
- Finally, pour this mixture into the bowl with the remaining Egg Whites
Fold carefully until the mixture is smooth and well combined (make sure there are no bits of Egg Whites left) - Then use a spatula to scrape the sides and bottom of the bowl to ensure the mixture is evenly mixed
- Slowly pour the batter into the pan from about 15 cm above to help burst an excess air bubbles
- Gently run a small metal skewer or spatula through the batter to eliminate any trap air pockets (avoid tapping or shaking the pan as this can cause the bubbles to deflate prematurely, resulting in a denser cake with less volume)
- Place your cake pan inside a larger pan and pour hot water around it, about 1 cm up the sides (this water bath helps the cake bake gently and evenly, keeping it soft and preventing cracks)
- Bake immediately in the preheated oven for 80 minutes or until a cake tester inserted in the center comes out clean
** Avoid opening the oven door during baking, as sudden temperature changes can cause the cake to collapse - Once it’s done, carefully remove the cake pan from the oven and take it out of the water bath
- Tap the 8-Inch cake pan 3 times on the counter to release the trapped steam (this helps prevent the cake from shrinking too much)
- Then, remove the cake immediately from the pan; scrape the sides of the pan; turn it over, peel the parchment paper, flip again so the top facing up;
And let it cool completely on a cooling rack
🍓Buttercream
- Make sure the Butter and Shortening are at room temperature before you start
If Butter is too cold, it won’t mix evenly, and you’ll get lumps or grainy buttercream - In a large metal bowl, mix the Egg Whites and Sugar
- Then place the bowl over a double boiler and whisk constantly until the mixture reaches about 115°F
** If you don’t have a thermometer, you can check by feeling; when the sugar has completely dissolved and is no longer gritty, it’s ready - Remove the bowl from the double boiler
Whip this mixture on HIGH speed until the mixture is thick, glossy, and white (the peaks should be as firm as possible) - Then pour in the Icing Sugar
Start mixing on low speed so it doesn’t fly all over (don’t forget to scrape the bowl to mix everything evenly) - Once all the Icing Sugar has been incorporated, add the Butter and Shortening in 2 fast additions
Then continue whip on HIGH speed for about 5 minutes until smooth and fluffy - Once finished, set aside 250 grams for the decoration on top
- Then mix the remaining buttercream with 2 tablespoons of Strawberry Puree, Salt, and Rose Water
- Add a touch of pink food colouring to make it pop, mix well
This silky, smooth Strawberry Buttercream is ready to use;
It’s lightly sweet, stable, easy to pipe, and holds its shape beautifully
ASSEMBLE & DECORATE THE CAKE
Once the cake is cooled, we can start assemble the cake
- Divide the cake into 2 layers
- Give your buttercream a good stir with a spatula before filling the piping bag; it helps to eliminate small air pockets that could create bubbles when piping
Scoop it into the piping bag slowly instead of dumping it in; pressing it down to remove air bubbles (this keeps your piping smooth and even) - Place the first cake layer on your cake board or pedestal
- Pipe a layer of Strawberry Buttercream about 1 cm thick on top and spread it evenly
- Then pipe a 1-cm-thick ring of Strawberry Buttercream around the edges
- Spread the remaining Strawberry Puree in the center
- Place the top cake layer on carefully, making sure it’s even and straight
- Fill any gaps between the cake layers with Strawberry Buttercream
- Apply a crumb coat
It’s basically just a thin layer of Strawberry Buttercream that you are going to appy to the top and the sides of the cake before you do the final coat (it doesn’t have to be perfect) - Chill the cake for 15 minutes in the freezer or 30 minutes in the fridge to firm it up (this makes it easier to apply the final coat without the layers shifting)
- And for the final coat;
Pipe 1 cm thick of Strawberry Buttercream around the sides and the top of the cake
Use a spatula to roughly smooth the sides and the top of the cake;
Then use a scraper to smooth the sides completely
Clean up the top edges by gently swiping the buttercream inward - Decorate the top however you like with 250 grams basic white buttercream ; finish the cake with lots of fresh strawberries
- Once the cake is done, refrigerate for about 1 hour before serving
NOTES
Store the cake in the fridge if not serving immediately, keep away from heat or direct sunlight.
The cake best if consumed within 3 days of baking, but will last for up to 5 days if store in the fridge.
Rich Fluffy Moist Classic Marble Cake
Marble Cake is my classic childhood baking memory 🥰
Swirls of tender Vanilla and rich Chocolate Cake baked together in one beautiful Tube Pan.
This cake was a childhood favorite, but it seems a bit dated now; which is a shame, because it’s worth the energy it takes to bake.
Many Marble Cake recipes will simply use a basic Pound Cake recipe, and introduce a couple of tablespoons of Cocoa Powder to half of the batter.
A pound cake recipe is an extremely useful one to have up your sleeve; but for me, it isn’t the perfect Marble Cake recipe.
So this recipe is based on a Vanilla Sour Cream Cake that I’ve been making for years: as well as the tang of the Sour Cream softening the sugar content,
Adding Sour Cream will result in a richer, super moist and soft cake.
The cake is ridiculously moist and keeps extremely well (Unglazed Marble Cake should last 4 days at room temperature in an airtight container, without becoming dry or stale).
Likewise, the mixture of Cocoa Powder and melted Butter in the darker batter creates richness and depth of flavor; no dry or bland cake here.
I used the Flour Batter Mixing Method to make this cake.
This method produces a more tender cake because the Butter coats some of the gluten-forming proteins in the flour at the beginning of the mixing process, preventing excessive gluten formation.
Flour Batter Method works only if the Butter is softened or 65° to 75°F/ 19° to 23°C.
At this temperature, the Butter when whipped will hold the maximum amount of air; And make sure that all other ingredients are room temperature as well, this includes Eggs and Sour Cream.
I love to serve this cake with Chocolate Glaze, but you can serve it just plain or dust the top with Icing Sugar.
Once the glaze is poured, I highly recommend storing it in the refrigerator, since the glaze contains Butter as a perishable ingredient.
The cake smells amazing 🤪 🙃 😘 …
There is something special about a classic marble cake, it catches the eye but also makes you excited to bite into it because it has two different flavors.
You can use a Bundt Pan to make this simple homemade treat much more sophisticated.
It is wonderfully rich and buttery with a moist and tender crumb.
If you love soft, velvet Marble Cake then please give this cake a try.
I will also show you how to get the perfect Marble swirl (kindly watch the video)
This beautiful moist cake perfect for serving with a cup of tea or coffee.
Marble cake is a simple concept, but the baked result is very satisfying, with a delightful look when you cut into the cake and reveal the hidden pattern.
I hope you will enjoy it as much as I do 😃
WATCH HOW TO MAKE RICH FLUFFY MOIST CLASSIC MARBLE CAKE
TIPS FOR SUCCESS (PLEASE READ FIRST):
- Choose the right pan
Use a cake pan made of a highly conductive metal such as Aluminium
If you prefer to use a Bundt Pan, make sure that you choose a thick, non-stick metal pan that is not too dark, since they are sturdy and conduct heat consistently - Make sure every crack and crevice of your pan has been greased with solid Shortening and flour to ensure a perfect crust
- Preheat the oven 20 minutes or longer before you start (use an oven thermometer to ensure the temperature is correct)
Set an oven rack in the lower third of the oven - Start with room temperature ingredients (the Butter must be softened or 65° to 75°F/ 19° to 23°C).
I usually take the ingredients out of the fridge (including Eggs and Sour Cream), allow to sit on the counter for about 30 minutes before I start making the cake. The amount of time depends on the weather and how cool you keep your kitchen (the temperature where I live is 29.5°C)
DON’T heat the butter in the Microwave, melted Butter won’t cream properly - Always use real Butter (100 percent High Quality Butter)
- Sift the Flour Mixture (160 grams of Flour, Baking Powder and Salt)
- When adding Flour mixture and Sour Cream, DON’T overmix
- When making the marbling effect, DO NOT overdo it (2 rounds max) as you want the Vanilla and Chocolate swirls to be clearly visible
- NEVER try to speed up the baking process and DO NOT open the oven door until your cake has baked at least three-quarters of the recommended baking time
- Once it’s baked, let Marble Cake rest for at least 15 minutes in the pan; then remove the pan and let it cool completely on a cooling rack
- Marble cake is best eaten the day after baking
Once cool, store Marble Cake at room temperature (in an airtight plastic bag) overnight
And the next day; you can pour the glaze on top and serve.
RECIPE
MARBLE CAKE
Yield: One 10-Inch (7 cm tall) TUBE PAN
❄️ Ingredients
CAKE BATTER
🪴Cocoa Mixture:
40 g Unsalted Butter (melted)
20 g Cocoa Powder (Dutch-Processed)
🪴 Creamed Butter Mixture:
255 g Unsalted Butter ~ softened at room temperature
180 g All-Purpose Flour
🪴Flour Mixture:
160 g All-Purpose Flour
2 ¼ tsp Baking Powder (Double Acting)
3/4 tsp Salt
240 g Sour Cream (room temp.)
1/2 tbs Vanilla Extract
225 Whole Eggs (room temp.)
90 g Egg Yolks (room temp.)
375 g Caster Sugar
CHOCOLATE GLAZE
170 g Dark Chocolate Compound (Semi-Sweet)
120 g Heavy Cream
20 g Unsalted Butter
1 tbs Dark Rum
❄️ Instructions
Preparation
- Coat the entire inside of the pan with solid Shortening
After greasing the pan, sprinkle some All-Purpose Flour, tilt the pan and rotate it (tapping the sides to spread the flour evenly)
Invert the pan and tap it lightly to get rid of any excess flour (make sure every nook and cranny of the pan is greased and floured to ensure a perfect crust) - Preheat the oven 20 minutes or longer before you start 160°C fan/ 180°C/ Gas Mark 4 (use an oven thermometer to ensure the temperature is correct)
Set an oven rack in the lower third of the oven - Make sure all utensils clean and grease free (wipe the bowl and utensil with lemon juice or vinegar to helps remove grease).
- Make sure all ingredients are at room temperature
Take the Butter, Eggs and Sour Cream out of the fridge, allow to sit on the counter for about 30 minutes before you start making the cake (the amount of time depends on the weather and how cool you keep your kitchen. The temperature where I live is 29.5°C)
The Butter must be softened or 65° to 75°F/ 19° to 23°C; To test poke it with your finger; your finger should make an indent without sinking into the Butter (it should not be shiny or greasy and cool to touch, not warm)
DON’T take a shortcut and Microwave the Butter because it will not heat evenly - Melt 40 grams of Unsalted Butter in the double boiler, then mix with Cocoa Powder until smooth; set aside
- Using a baloon whisk, combine the Flour Mixture (160 grams of All-Purpose Flour, Baking Powder and Salt), set aside
- Mix Sour Cream and Vanilla Extract, set aside
To Make Marble Cake
- In the first bowl
Beat the softened 255 grams Unsalted Butter for 30 seconds until soft
Add 180 grams of All-Purpose Flour, mix on LOW SPEED first until the dry ingredients are moistened; then raise the speed to MEDIUM-HIGH and continue beat for about 3 minutes until light, fluffy and pale in color (scrape the sides and bottom of the bowl occasionally to make sure everything is evenly mixed)
This method produces a more tender cake because the Butter coats some of the gluten-forming proteins in the flour at the beginning of the mixing process, preventing excessive gluten formation
Set aside - In a second bowl
Beat the Eggs and Caster Sugar at MEDIUM-HIGH speed for about 3 Minutes to form a semi-firm foam
The egg whipping is not as thorough as that needed for a Sponge Cake - Using a hand whisk, gently combine the Beaten Eggs to the Creamed Butter Mixture in 3 batches (mixing well after each addition)
- Then gradually add sifted Flour Mixture alternately with Sour Cream that we prepared earlier in 3 batches (beginning and ending with Flour Mixture).
Please note that the flour mixture must be sifted
Mix gently with a hand whisk until just combined after each addition
Make sure that you scrape the entire surface of the bowl so there is no flour residue on the sides and bottom of the bowl (avoid over-mixing the batter or your Marble Cake will be tough) - Using a spatula, scrape down the sides of the bowl, making sure everything is mixed well (the consistency should be thick)
- For the Chocolate batter, pour 360 grams of the batter into another bowl
Add the Cocoa mixture that we have prepared earlier and stir until well combined - Scoop the batter into the prepared pan
Place 1/3 of the Vanilla batter first
Then 1/2 of the Chocolate batter
Repeat the process
Finished with the Vanilla batter - For marbling effect
Using a wide spoon, fold through bit by bit
Then use a spatula, lightly swirling the batter in a spiral motion (make sure the spatula doesn’t touch the bottom of the pan)
Don’t overdo it here, 2 rounds max, as you want the Vanilla and Chocolate swirls to be clearly visible (this process will also help to flatten the batter and break the large bubbles) - Tap the pan to remove excess bubbles
- Bake in the preheated 160°C fan/ 180°C/ Gas Mark 4 (the lower third rack) for 1 hour or until a skewer inserted into the center comes out clean
Never try to speed up the baking process and Do not open the oven door until your cake has baked at least three-quarters of the recommended baking time
The rush of cold air that hits the cake when the door is opened could cause the cake to collapse
** If you feel your cake is a little too brown, what you can do is after 45 minutes of baking, cover the pan loosely with Aluminium Foil to prevent overbrowning and continue bake for another 15 minutes until the cake is done - Once it’s baked, let the cake cool in the pan for about 15 minutes
- 15 minutes later, remove the pan and let it cool completely on a cooling rack
- Marble cake is best eaten the day after baking
Once it’s cools completely, wrap tightly with airtight plastic and let it sit at room temperature overnight. This storage method can maximize the moisture of the Marble Cake
To Make Chocolate Glaze
- Heat the Heavy Cream in a medium saucepan until start to simmer
- Remove from heat, add in the chopped Chocolate, let it sit for 30 seconds then whisk until smooth
- Add the Butter while the mixture still hot (Butter fat adds a creamier, shinier, and more stable Ganache)
- Pour in Dark Rum, this is optional and mix until well combined
Now you can see, the consistency of the glaze is runny
Let the glaze cool to lukewarm and thickened for about 20 minutes - After 20 Minutes the glaze will be thicken
Drizzle over the cake and sprinkle with some toasted Almonds
NOTES
- DON’T use Butter to grease the pan
Shortening is preferable to Butter because it is solid at room temperature; It will stick the pan and provides a better barrier
Butter unless it is clarified will leave gaps where the flour will not adhere but the cake unfailingly will - Ensure the cake is completely cooled before wrapping or storing
If you are wrapping a warm Marble Cake, condensation may occur, which can make the cake soggy and sticky
That moisture buildup can affect the crumb—making it feel overly dense or gummy
Condensation = Mold Risk; If it’s wrapped warm and stored for a while, that trapped moisture can speed up spoilage - The unglazed Marble Cake can simply be stored at room temperature (wrap the cake tightly in plastic wrap or place it in an airtight container); store in a cool, dry place away from direct sunlight, it can last for 3-4 days at room temperature
- Once the glaze is poured, I highly recommend storing it in the refrigerator, since the glaze contains Butter as a perishable ingredient
- If storing in the refrigerator, wrap the cake well to prevent it from drying out and absorbing odors; Marble Cake can be kept in the refrigerator for up to a week
- For longer storage, it can be frozen for up to 3 months
Wrap the cake or individual slices tightly in plastic wrap and then foil; Store in an airtight container or freezer bag
To thaw, remove from the freezer and let it sit at room temperature for a few hours
Soft Fluffy Moist Vanilla Pound Cake
“Plain Old Vanilla Pound Cake”
This simple yet classic and elegant cake has become recognized as a basic foundation for many of our modern confections.
Pound cake gets its name from its traditional recipe: it used a pound each of four main ingredients — Flour, Butter, Sugar, and Eggs. That’s it!
Rich and buttery, heavy and dense are the original characteristics of Pound Cake.
It’s not light and fluffy like a Sponge Cake—it’s got weight to it.
The dense crumb comes from all that butter and eggs, with NO leavening agents like Baking Powder or Baking Soda in the original recipe.
However, methods and ingredients have changed over time to suit evolving tastes.
In this recipe, I will use the Flour Batter Mixing Method and share some tips for making a Mile High yet moist Vanilla Pound Cake.
FLOUR BATTER MIXING METHOD produces a more tender cake because the Butter coats some of the gluten-forming proteins in the flour at the beginning of the mixing process, preventing excessive gluten formation.
This method works only if the Butter is softened or 65° to 75°F/ 19° to 23°C and all other ingredients are ROOM TEMPERATURE as well (this includes Eggs and Milk).
At this temperature, the Butter when whipped will hold the maximum amount of air.
ALWAYS USE REAL BUTTER when making Pound Cake. Using 100 percent high quality Butter at the correct temperature yields perfect texture in addition to superior flavor.
CHOOSING THE RIGHT PAN IS VERY IMPORTANT IN MAKING POUND CAKE
Pound Cake can be baked in a Loaf, Tube or Bundt Pan.
Rapid heat penetration gives the cake a superior texture, so it is best to use a cake pan made of a highly conductive metal that has a dull, heat-absorbing finish such as Aluminium.
If you prefer to use a Bundt Pan, make sure that you choose a thick, non-stick metal pan that is not too dark, since they are sturdy and conduct heat consistently (Nordic Ware Cast Aluminium Bundt Pan does a great job).
This classic Butter Cake will be so fluffy, light, buttery and very tasty 😘
I hope this beautiful cake will add to your baking repertoire 😉
🍰 Love you All !
WATCH HOW TO MAKE “SOFT FLUFFY MOIST VANILLA POUND CAKE”
TIPS FOR SUCCESS (PLEASE READ FIRST):
- Choose the right pan
Use a cake pan made of a highly conductive metal such as Aluminium
If you prefer to use a Bundt Pan, make sure that you choose a thick, non-stick metal pan that is not too dark, since they are sturdy and conduct heat consistently - Make sure every crack and crevice of your pan has been greased with solid Shortening and flour to ensure a perfect crust
- Preheat the oven 20 minutes or longer before you start (use an oven thermometer to ensure the temperature is correct)
Set an oven rack in the lower third of the oven - Start with room temperature ingredients (the Butter must be softened or 65° to 75°F/ 19° to 23°C).
I usually take the ingredients out of the fridge (including Eggs and Milk), allow to sit on the counter for about 30 minutes before I start making the cake. The amount of time depends on the weather and how cool you keep your kitchen (the temperature where I live is 29.5°C)
DON’T heat the butter in the Microwave, melted Butter won’t cream properly - Always use real Butter (100 percent High Quality Butter)
- Sift the Flour Mixture (120 grams of Flour, Baking Powder, Baking Soda and Salt)
- When adding Flour mixture and Buttermilk, Don’t overmix
- Always fold fruit (if using) by hand (blueberries, etc)
- NEVER try to speed up the baking process and DO NOT open the oven door until your cake has baked at least three-quarters of the recommended baking time
- Once it’s baked, let Pound Cake rest for at least 10 minutes in the pan; then remove the pan and let it cool completely on a cooling rack
- Refrigerating the cake will distort the fresh texture and flavor
Once cool, store Pound Cake at room temperature (in an airtight plastic bag) for 4-5 days
RECIPE
VANILLA POUND CAKE
Yield: One (9” X 4” X 3”) or (23 x 10 x 7.5) cm Loaf Pan
❄️ Ingredients
FOR THE CREAMED BUTTER MIXTURE:
135 g Unsalted Butter ~ softened at room temperature
115 g All-Purpose Flour
160 g Eggs ~ room temperature
240 g Caster Sugar
120 g All-Purpose Flour
1/3 tsp Double Acting Baking Powder
1/3 tsp Baking Soda
1/3 tsp Salt
120 g Milk ~ room temperature
1/2 tbs Lemon Juice/ Vinegar
2/3 tsp Vanilla Extract
❄️ Instructions
Preparation
- Coat the entire inside of the pan with solid Shortening
After greasing the pan, sprinkle some All-Purpose Flour, tilt the pan and rotate it (tapping the sides to spread the flour evenly)
Invert the pan and tap it lightly to get rid of any excess flour (make sure every nook and cranny of the pan is greased and floured to ensure a perfect crust) - Preheat the oven 20 minutes or longer before you start 160°C fan/ 180°C/ Gas Mark 4 (use an oven thermometer to ensure the temperature is correct)
Set an oven rack in the lower third of the oven - Make sure all utensils clean and grease free (wipe the bowl and utensil with lemon juice or vinegar to helps remove grease).
- Make sure all ingredients are at room temperature
Take the Butter, Eggs and Milk out of the fridge, allow to sit on the counter for about 30 minutes before you start making the cake (the amount of time depends on the weather and how cool you keep your kitchen. The temperature where I live is 29.5°C)
The Butter must be softened or 65° to 75°F/ 19° to 23°C; To test poke it with your finger; your finger should make an indent without sinking into the Butter (it should not be shiny or greasy and cool to touch, not warm)
DON’T take a shortcut and Microwave the Butter because it will not heat evenly - Using a baloon whisk, combine the Flour Mixture (120 grams of All-Purpose Flour, Baking Powder, Baking Soda and Salt), set aside
- Prepare the Buttermilk Mixture (combine Milk, Lemon Juice or Vinegar and Vanilla Extract), set aside
To Make Vaniila Pound Cake
- In the first bowl
Beat the softened Unsalted Butter for 30 seconds until soft
Add 115 grams of All-Purpose Flour, mix on LOW SPEED first until the dry ingredients are moistened; then raise the speed to MEDIUM-HIGH and continue beat for about 3 minutes until light, fluffy and pale in color (scrape the sides and bottom of the bowl occasionally to make sure everything is evenly mixed)
This method produces a more tender cake because the Butter coats some of the gluten-forming proteins in the flour at the beginning of the mixing process, preventing excessive gluten formation
Set aside - In a second bowl
Beat the Eggs and Caster Sugar at MEDIUM-HIGH speed for about 3 Minutes to form a semi-firm foam
The egg whipping is not as thorough as that needed for a Sponge Cake - Using a hand whisk, gently combine the Beaten Eggs to the Creamed Butter Mixture in 3 batches (mixing well after each addition)
- Then gradually add sifted Flour Mixture alternately with Buttermilk Mixture that we prepared earlier in 3 batches (beginning and ending with Flour Mixture).
Please note that the flour mixture must be sifted
Mix gently with a hand whisk until just combined after each addition
Make sure that you scrape the entire surface of the bowl so there is no flour residue on the sides and bottom of the bowl (avoid over-mixing the batter or your Pound Cake will be tough) - Using a spatula, scrape down the sides of the bowl, making sure everything is mixed well (the consistency should be thick)
- Spoon batter into prepared pan (the batter will fill the loaf pan 1-inch from the top)
- Using a knife, lightly swirling the batter in spiral motion to flatten the batter and break the large bubbles (make sure the knife doesn’t touch the bottom of the pan)
- Smooth the surface of the batter
- Tap the pan to remove excess bubbles
- Place a line of cold butter in the center of the batter (long side)
By doing this, perfect cracks will appear after baking, resulting in a very neat appearance
If you don’t put Butter on top, cracks will still form, but they will be irregular in shape - Bake in the preheated 160°C fan/ 180°C/ Gas Mark 4 (the lower third rack) for 1 hour or until a skewer inserted into the center comes out clean
Never try to speed up the baking process and Do not open the oven door until your cake has baked at least three-quarters of the recommended baking time
The rush of cold air that hits the cake when the door is opened could cause the cake to collapse
** If you feel your cake is a little too brown, what you can do is after 50 minutes of baking, cover the pan loosely with Aluminium Foil to prevent overbrowning and continue bake for another 10 minutes until the cake is done - Once it’s baked, let the cake cool in the pan for about 10 minutes
The cake should start to shrink from the sides of the pan only after removal from the oven - 10 minutes later, remove the pan and let it cool completely on a cooling rack
- Pound cake is best eaten the day after baking
Once it’s cools completely, wrap tightly with airtight plastic and let it sit at room temperature overnight. This storage method can maximize the moisture of the Pound Cake
NOTES
- DON’T use Butter to grease the pan
Shortening is preferable to Butter because it is solid at room temperature; It will stick the pan and provides a better barrier
Butter unless it is clarified will leave gaps where the flour will not adhere but the cake unfailingly will - If you want to add Fruit to Pound Cake Batter (fresh or frozen), pat them dry after washing to remove excess moisture, then lightly coat the fruit in a tablespoon or two of flour (taken from the flour in your recipe); this helps keep it from sinking to the bottom during baking
Once your batter is fully mixed and smooth, gently fold the floured fruit in using a spatula. Don’t overmix—just fold enough so the fruit is evenly distributed - Ensure the cake is completely cooled before wrapping or storing
If you are wrapping a warm Pound Cake, condensation may occur, which can make the cake soggy and sticky
That moisture buildup can affect the crumb—making it feel overly dense or gummy
Condensation = Mold Risk; If it’s wrapped warm and stored for a while, that trapped moisture can speed up spoilage - The cake can simply be stored at room temperature (wrap the cake tightly in plastic wrap or place it in an airtight container); store in a cool, dry place away from direct sunlight, it can last for 3-5 days at room temperature
- Refrigerating the cake is NOT recommended as it will distort the fresh texture and flavor
If storing in the refrigerator, wrap the cake well to prevent it from drying out and absorbing odors; Pound Cake can be kept in the refrigerator for up to a week - For longer storage, it can be frozen for up to 3 months
Wrap the cake or individual slices tightly in plastic wrap and then foil; Store in an airtight container or freezer bag
To thaw, remove from the freezer and let it sit at room temperature for a few hours
A Very Light Carrot Cake with Less Sweet yet Stable Cream Cheese Frosting
Carrot Cake tends to be a bit dense or heavy and the Frosting is usually too sweet.
In this recipe, I will share a few tips to make a very light Carrot Cake.
He likes light and fluffy cakes, that’s why I was motivated to make this recipe for Him.
The texture of the cake is very soft and fluffy like a Sponge Cake; and the Frosting is not too sweet but stable enough to fill and decorate your cake.
Or reach a ribbon stage
Unlike most Carrot Cake recipes, the eggs do not need to be beaten first; This recipe starts by beating the eggs and sugar first until thick and fluffy.
Therefore the use of fresh eggs is very important. Fresh eggs will achieve more volume and have greater stability when beaten than older eggs.
The Eggs must be at room temperature. If your eggs are cold, it may take longer to whip.
Then the Eggs and Sugar will be warmed in a double boiler.
Warming the ingredients simply helps dissolve the sugar better and improves the emulsifying properties of the egg.
As a result, it helps them achieve maximum volume when beaten.
The Carrrots can be grated on a metal grater or in a food processor.
I have used all these methods and found using a fine grater or a food processor was better than use a coarse grater.
Grate the carrots more finely so you don’t get weird, chewy carrot pieces.
For the Frosting, I use less Icing Sugar than most Cream Cheese Frosting recipes.
Less Icing Sugar means less stability, This is where the magic ingredient Milk Powder plays a role in stabilizing the frosting.
This frosting recipe relies on good quality ingredients at the right temperature.
A good quality Butter is important otherwise your frosting might split.
The butter must be softened, that means when you press it with your finger there is an indentation, it’s not sticky and it doesn’t lose its shape.
And please use “block style” Cream Cheese. The Cream Cheese must be cold, straight out of the fridge.
Do not use the Cream Cheese spread that comes in the container as it will not provide structure to the frosting
This frosting must be mix on high speed to ensure it comes out fluffy!
For decorations, I am completely obsessed with Marzipan Carrot. They look so realistic and perfect, and they are so easy to make!
You can use homemade Marzipan, I prefer store bought.
Look how adorable and CUTE they were turning out!
This is absolutely delicious! 😍
If you desired, you can save some of the frosting to pipe decorations onto the cake.
Addictive tender crumb, warm spices, crunchy pecans, and not-too-sweet Cream Cheese Frosting 😍😘
No more dense, heavy carrot cake 🤩
I hope this cake will change your perception ☺️
One slice is never enough 🤗
You will always miss this cake 😉
My second Brother will fall in love with this cake! 😍 🥰 😘
Love You All …
Enjoy the recipe and Happy Baking !
WATCH HOW TO MAKE A VERY LIGHT CARROT CAKE
TIPS FOR SUCCESS (PLEASE READ FIRST):
- Grease the pans with Oil or Butter and place a piece of Parchment Paper on the bottom of each pan
- Make sure all utensils clean and grease free (wipe the bowl and utensil with lemon juice or vinegar to helps remove grease)
- Preheat your oven before you start
- Use fresh eggs that are room temperature
- Prepare grated carrots in advance (grate the carrots more finely so you don’t get weird, chewy carrot pieces)
- Grind the nuts into small pieces
- Beat the Eggs and Sugar until reach a ribbon stage (thick, fluffy and pale yellow in colour)
- Sift the dry ingredients
- Mix the dry ingredients evenly until there are no lumps
- Make sure the oil are combined well with the batter
- Don’t let the batter sit too long before baking, bake it immediately
- Resist the urge to open the oven door while baking
- Once it’s baked, let it sit rest in the pan for 5 minutes then remove the cake immediately from the pan
- Let the cake cool completely on a cooling rack before add frosting to the cake
- Wrap the cooled cake tightly in a cling wrap so it doesn’t dry up
- Store the cake in the fridge in an airtight container
RECIPE
A VERY LIGHT CARROT CAKE WITH LESS SWEET YET STABLE CREAM CHEESE FROSTING
Yield: One 6-Inch Round Cake (2 or 4 Layers)
INGREDIENTS
🥕 Carrot Cake
170 g Eggs (room temp.)
200 g Caster Sugar
175 g All-Purpose Flour
1/2 tsp Baking Soda
1 tsp Baking Powder (Double Act.)
1/4 tsp Salt
1½ tsp Cinnamon Powder
1/4 tsp Ground Cloves
1/4 tsp Ground Nutmeg
100 g Vegetable Oil
200 g Grated Carrots (finely)
100 g Chopped Walnuts/ Pecans/ Cashews (optional)
🥕 Cream Cheese Frosting
240 g Unsalted Butter (softened)
240 g Cream Cheese (cold, straight out of the fridge)
120 g Icing Sugar
145 g Milk Powder
1½ tsp Vanilla Extract
🥕 Decorations
Store Bought White Marzipan
Orange Food Colouring
Parsley
INSTRUCTIONS
🥕 Carrot Cake
- Grease Two 6-Inch Round pans with Oil or Butter and place a piece of Parchment Paper on the bottom of each pan
- Preheat the oven 160°C Fan/ 180°C/ Gas Mark 4
- Prepare grated carrots in advance; no need to peel, just cut off the ends, wash them well and dry them.
They can be grated on a fine metal grater or in a food processor (grate the carrots more finely so you don’t get weird, chewy carrot pieces) - If you use nuts, grind the nuts into small pieces
- Perpare a double boiler
Heating a pot of water until it’s almost boiling; take it off from the heat - Then, in a large heatproof bowl combine the Eggs and Caster Sugar
And immediately place the bowl over the pan of hot water (double boiler) and start whisking vigorously (make sure that the bottom of the bowl doesn’t touch the water)
Keep mixing until the Sugar has completely dissolved
Check by rubbing a small amount of the mixture between your fingers, it should not be gritty - Once the sugar completely dissolved; using a hand mixer or stand mixer fitted with a whisk, continue beat the mixture on high speed until the mixture reach a ribbon stage (thick, fluffy and pale yellow in colour) this process will take for about 8 to 10 minutes
The ribbon stage means when you lift the whisk from the mixture, the batter should fall back in thick trails. The ribbon lines will stay suspended on top of the batter, remaining clearly visible on the surface for a few moments before slowly disappearing - Sift the dry ingredients into Eggs mixture (All-Purpose Flour, Baking Soda, Baking Powder, Salt, Cinnamon Powder, Ground Cloves, Ground Nutmeg), Gently fold with a hand whisk, mix until there are no lumps (don’t overworked the batter)
- Then, in another bowl mix about a third of the eggs-flour mixture with the Vegetable Oil; mix until well combined
By using this pre-mix method, it prevents the oil from falling directly to the bottom of the bowl which would cause the cake didn’t rise properly - Pour the pre-mix mixture back to the rest eggs mixture, stir well
- Add grated Carrots and chopped Nuts
Using spatula, scrape the bottom and sides of the bowl, make sure it is evenly mixed - Divide the batter into prepared pans, tap the pan to remove excess bubbles
- Then immediately bake in the preheated 160°C Fan/ 180°C/ Gas Mark 4 on the middle rack for 40 minutes
Resist the urge to peek until your cake is done; Opening the oven door while you bake will release some of the heat, this can lead to the cake being to damp in the middle or even falling - Once it’s done, let the cake rest in the pan for about 5 minutes
Then scrape the sides of the pan, turn it over and let it cool completely on a cooling rack
🥕 Cream Cheese Frosting
- Beat the softened Unsalted Butter for a few second until soft
- Add cold Cream Cheese and beat again until this two ingredients are well combined
- Add the Icing Sugar and Milk Powder
Mix on low speed first until the dry ingredients are mixed in (scrape the bowl occasionally to make sure everything is mixed well) - Add Vanilla Extract and continue beat on high speed for 5 minutes
Please note, this frosting must be mix on high speed to ensure it comes out fluffy - Cover the bowl with plastic wrap and store frosting in the fridge for 1 hour until semi stiff
🥕 Decorations
- Add a little orange food colouring to the Marzipan, knead well.
- Cut the Marzipan into roughly equal pieces for each Carrot (about 8 grams each)
- Using your hands, shape it to resemble the appearance of a Carrot
- Use a toothpick or fondant tools to make the Carrot ridges and then a hole in the top to insert a Parsley
🥕 Assemble the Cake
- If you like more frosting between the cakes, you can cut each cake into 2 layers
- Place the first cake layer into a cake board, then spread some of the frosting evenly over the top.
Repeat the same process until the final cake layer - Before cover the cake with frosting, chill the cake in the fridge for at least 30 minutes. This will make easier to apply the final coat without shifting the layers
- After 30 minutes, spread the remaining frosting over the top and sides of the cake
If you desired, you can save some of the frosting to pipe decorations onto the cake or press chopped toasted pecans into the frosting (be creative with the decorations) - Decorate the top with Marzipan Carrots and Chopped Nuts
NOTES
- Store unfrosted or frosted Carrot Cake in the fridge (in an airtight container) if not serving immediately, and serve at room temperature
- Keep away frosted cake from heat or direct sunlight
- Unfrosted or frosted Carrot Cake can be kept in the fridge for up to 5 days (in an airtight container)
- Unfrosted Carrot Cake can be kept in the freezer for up to 3 months.
Frosted Carrot Cake is not recommended for freezing because the frosting doesn’t thaw well - If you want freeze the unfrosted Carrot Cake, you can wrap it in individual slices or the whole cake tightly in plastic wrap and aluminum foil before placing it in a freezer bag
- To defrost unforsted Carrot Cake from the freezer
The best method is to transfer it directly from the freezer to the fridge (still wrap in plastic wrap) and let it thaw overnight (around 8 hours) before serving
This slow refrigerated thawing process helps preserve the cake’s texture and moisture
Rich Moist Old-Fashioned Chocolate Fudge Cake
Chocolate Cake is a staple of every self-respecting tea table in England.
On a busy day, this Old-Fashioned Chocolate Fudge Cake is my go-to recipe to satisfy my cravings.
This homemade chocolate cake recipe is super easy to prepare in one bowl for a deliciously moist and fluffy chocolate cake.
Classic Chocolate Fudge Cake that is rich in flavor and not too sweet.
What I love most about this cake is how EASY it is to make, you don’t even need a mixer!
All you need is a big bowl and a whisk and it tastes heavenly too 😇
Try it the next time you feel like baking a Chocolate Cake, I´m sure you will love it!
Raw Cacao Powder is my favorite when making Chocolate Cake, it tastes fruity, sweet with a hint of citrus. But if you prefer a more bitter dark chocolate taste, you can also use Dutch Processed Cocoa Powder.
The cake has a very soft and moist crumb 😍
The rich and silky chocolate frosting is also easy to make, but does need one hour to set up.
Smooth, rich, and deeply chocolatey… 🥲
If you’re making this frosting for a lover of bittersweet, darker chocolate, go ahead and use 70% Dark Couverture or Baking Chocolate.
The cake is very light and moist.
And the silky smooth Chocolate Frosting is so creamy 🤗
And after 1 day in the fridge, the cake tasted even better ...
The frosting become super fudgy and the texture of the cake becomes nice and thick
It has a perfectly soft and tender crumb, an incredibly luscious chocolate flavor, and melt-in-your-mouth moisture.
It’s easy to make and sure to impress all chocolate lovers!
Kids will definitely fall in love with it! 😍 🥰 😘
I hope you will give it a try and I can’t wait to hear what you guys think.
🍫 Love you All and Happy Baking!
WATCH HOW TO MAKE “RICH Moist Old-Fashioned Chocolate Fudge Cake”
RECIPE
OLD-FASHIONED CHOCOLATE FUDGE CAKE
Yield: One 14 cm diameter Round Cake (3 layers)
INGREDIENTS
🎂 Fudge Frosting
322 g Dark Chocolate Compound/Semisweet Baking Chocolate (chopped)
255 g Whipping Cream
45 g Greek Yogurt/ Sour Cream
*If you’re making this frosting for a lover of bittersweet, darker chocolate, go ahead and use 70% Dark Couverture or Baking Chocolate.
🎂 Chocolate Cake
113 g Whole Milk (room temperature)
1 ½ tsp White or Apple Cider Vinegar/ Lemon Juice
115 g All-Purpose Flour
1/2 tsp Baking Soda
25 g Raw Cacao Powder/ Dutch Processed Cocoa
65 g Unsalted Butter (room temperature)
125 g Caster Sugar
75 g Eggs (room temperature)
*Raw Cacao Powder is my favorite when making chocolate cake, it tastes fruity, sweet with a hint of citrus; but if you prefer a more bitter dark chocolate taste, you can also use Dutch-Processed Cocoa Powder
INSTRUCTIONS
🎂 Fudge Frosting
- Combine chopped Chocolate with Whipped Cream in a heatproof bowl
- Fill a medium saucepan with 1 inch of water and let it boil to create a water bath
- Place the bowl of chopped Chocolate and Whipped Cream over the water bath
Make sure that the bottom of the bowl doesn’t touch the boiling water (the steam will slowly melt the chocolate) - Once it’s completely melted, remove from heat; add Greek Yogurt; Stir well (Yogurt will lighten the sweetness of the chocolate)
- Cover the bowl with a cling wrap and let it cool in the fridge for 1 hour to set
🎂 Chocolate Cake
- Preheat the oven 160°C fan/ 180°C/ gas mark 4
- Grease three 14 centimetre diameter round pans (4 cm tall), adding a circle of parchment paper to the bottom of each pan
- For the Buttermilk
Simply combine the Milk and Vinegar; Stir well, let it sit for 5 minutes; set aside *The acids in Buttermilk will react with the leavening agent, producing a light, fluffy cake texture and tender crumb - In another bowl, sift all the dry ingredients (All-Purpose Flour, Baking Soda and Raw Cacao Powder); set aside
* Sifting the dry ingredients will help remove any lumps in the Cocoa Powder and Baking Soda - In a large mixing bowl, using a baloon whisk creaming the Unsalted Butter and Caster Sugar until pale and fluffy This process will take for about 5 minutes
- Then add in Eggs, mix well
- Add the dry ingredients alternating with the Buttermilk (3 additions of dry ingredients and 2 additions of Buttermilk; begin and end with dry ingredients) Mix until just combined DO NOT OVER MIXED
- Scrape the bottom of the bowl to make sure the batter is mixed well
- Divide the batter evenly between the 3 pans (About 170 grams each)
- Tap the pan a few times to remove air bubbles; then bake in the preheated 160°C fan oven on the middle rack for 15 minutes
- Once it’s done, let it cool in the pan for about 5 minutes; then turn it over and leave it cool completely on a cooling rack (make sure it’s completely cool before adding the frosting)
NOTES
- Store the cake in an airtight container in the fridge if not serving immediately
- The cake taste best if consumed within 3 days of baking, but will last for up to 1 week if stored in the fridge
- Serve at room themperature; keep away from heat and direct sunlight
- You can freeze the cake and it can be stored in the freezer for up to 2 months.
- To freeze: wrap the cake well in plastic wrap and then in foil to prevent freezer burn.
To thaw: move the cake to the refrigerator overnight to slowly defrost.
Fluffy Moist Wedding White Cake
This is like my dream cake for the perfect Wedding Cake;
A beautiful white velvet cake that is soft, moist and not too sweet.
White cakes were also once known as Silver Cakes, they became widely available in the later part of the 19th century, and became associated with weddings and christenings
If you’re in search of the “Perfect Homemade White Cake recipe”, you must try this recipe!
What’s so great about this White Cake?
One of the BEST things about this recipe, is the texture. The crumb is so light, soft and pillowy.
What frosting goes with this White Velvet Cake?
This Meringue Buttercream recipe is creamy, silky smooth, holds its shape beautifully;
And the best part and why everyone loves it, is that it’s not overly sweet.
There are several important ingredients that must be considered so that the texture and white color remains nice and bright
FULL FAT CREAM CHEESE
This ingredient is the star of the show. It produces a cake that is softer and richer in taste but still maintains a soft texture.
BUTTERMILK
The extra acidity from the Buttermilk softens the strands of gluten, resulting in an even more tender cake.
CANOLA OIL or EXTRA LIGHT OLIVE OIL
These two oils without strong flavors are the oils I most commonly use for baking.
This allows the flavor of your cake to shine while still achieving a moist texture.
EGG WHITES
The main difference between White Cake and other cakes is the absence of Egg Yolks.
Since we’re making a White Cake recipe, we use egg whites to keep the color nice and bright. Egg whites also produce a lighter, more tender crumb.
UNBLEACED CAKE FLOUR
White Cake typically calls for Cake Flour rather than All-Purpose Flour to create a lighter batter with a finer crumb.
There is no need to use bleached cake flour (I used unbleached cake flour in the recipe). Bleached cake flour can have a slightly bitter taste for people with a sensitive palate.
Apart from health reasons, there is not much difference.
BUTTER
Pay attention when you choose butter. Some brands have a yellowish tint, which will affect the final colour of your cake.
SUGAR
Make sure you use White Caster Sugar and not Gold Caster Sugar otherwise your cake will be yellowish
VANILLA
McCormick Clear Vanilla provides a pleasantly sweet, complementary Vanilla taste.
This Artificial Clear Vanilla Flavoured is used to preserve the white color.
You can use real Vanilla Extract but the cake will not be quite as light in colour.
Lambeth Pipe Buttercream Cake is my all-time favorite 🥰
It’s the centuries-old English tradition of “over-piping,” an ornate style of cake decorating.
White cake is a typical choice for tiered Wedding Cakes because of the appearance and texture of the cake.
The idea that white symbolizes purity at a white wedding was invented by the Victorians.
It is also used as the base for brightly colored cakes, such as a rainbow-colored cake; As the food colouring will produce clearer, brighter colors on white cake batter than if the cake has its own color.
The cake is very light, soft and not too sweet ☺️
And the creamy buttercream frosting is so fluffy.
I hope this beautiful heart-warming cake will make you smile from ear to ear 😊
Love you All and Happy Baking!
WATCH HOW TO MAKE WEDDING WHITE CAKE
RECIPE
FLUFFY MOIST WEDDING WHITE CAKE
Yield: One 14 cm diameter round pans (3 layers)
INGREDIENTS
🎂 White Cake
171 g Cake Flour (unbleached)
1 tsp Baking Powder (double acting)
1/4 tsp Baking Soda
1/4 tsp Salt
114 g Whole Milk (room temperature)
1½ tsp Vinegar
27 g Vegetable Oil
1 tsp Clear Vanilla
114 g Full Fat Cream Cheese (softened)
85 g Unsalted Butter (softened)
200 g Caster Sugar
105 g Egg Whites (Approx, 3 Egg Whites at room temperature)
🎂 Meringue Buttercream
140 g Egg Whites (room temperature)
1/4 tsp Salt
2 tbs Caster Sugar
240 g Water
300 g Caster Sugar
340 g Unsalted Butter (softened)
1 tsp Clear Vanilla (optional)
INSTRUCTIONS
🎂 White Cake
- Preheat the oven 140°C fan/ 160°C/ Gas Mark 3
- Grease three 14 centimeters diameter round pans, adding a circle of parchment paper to the bottom of each pan
- Sift all dry ingredients (Cake Flour, Baking Powder, Baking Soda and Salt); Set aside
- For the Buttermilk
Combine Milk and Vinegar, let stand for about 5 minutes
After 5 minutes, add in the Oil and Vanilla and stir well until evenly mixed; Set aside - In a large mixing bowl, combine the Cream Cheese and Butter and mix at medium speed until smooth
- Gradually add the Sugar to the mixing bowl and continue mixing at medium speed for 2-3 minutes
- After 3 minutes, reduce speed, add 3 Egg Whites one at a time, mixing until smooth after each addition
- Then, alternately add the Flour mixture and the Buttermilk mixture, beginning and ending with the flour mixture (3 additions of the dry mixture, 2 additions of wet)
* Be careful not to over-mix; Mix the batter just until well combined - Divide the batter between three pans; tap the pan a few times to remove air bubbles
- Bake in the preheated 140 degrees C fan oven for 28-30 minutes or until a toothpick inserted into the center comes out clean
- Once it’s done, let cool for 5 minutes in the pans; then turn it over and let it cool completely on a cooling rack
🎂 Meringue Buttercream
- Cut the Butter into a small cubes and softened at room temperature but not melted, Set aside
- In a large mixing bowl, beat the Egg Whites until frothy
Add the Salt along with 2 tablespoons of Sugar, and beat at MEDIUM SPEED until soft peak; Set aside - Then in a medium saucepan, mix Water and 300 grams of Sugar
Cook over medium heat, stirring until the Sugar dissolves and bring to a boil
Once boiling, let it simmer for 3 minutes
Then slowly pour this Hot Syrup into the Egg Whites mixture; And continue beating until this Meringue is cool to the touch
* Please be careful when you work with hot sugar syrup as it can cause severe burns! - Once it’s cooled, add softened Butter 1 cubes at a time (the mixture will become runny, it is normal)
Keep mixing on HIGH SPEED scrape the bowl occasionally to make sure everything is mixed evenly)
This process will take approximately 5 minutes (if you use a hand mixer, it may take longer for about 10-15 minutes) - When you see the mixture curdling, this is a sign that the Buttercream is almost done; continue mixing, it will come back together and become a smooth buttercream
- Once it’s done, switch to the paddle attachment; and beat again on MEDIUM LOW SPEED for another 3-5 minutes
* This process will help remove air bubbles that form during the beating process, so you will get a silky-smooth texture
NOTES
- If stored in the fridge, this cake will last for up to 1 week; however, it will taste at its best for the first 3 days
- Serve at room temperature
Remove from the refrigerator about 1 hours before serving so that it has plenty of time to warm to room temperature for best texture and flavor.
Red Velvet Cake without Artificial Food Colouring
Most red velvet cake recipes use a lot of food coloring.
The Original Red Velvet Cake is actually a chocolate cake, it never contains red coloring.
The reddish color is produced from the use of Raw or Natural Cocoa powder (NOT Dutch Processed) and Brown Sugar in the recipe.
Raw Cacao contains antioxidants called Anthocyanins. When this substance reacts with an acidic ingredient such as Buttermilk or Vinegar, the batter will turn reddish in color after baking.
That is how real Red Velvet Cake is made!
However, in the early 1800s, chocolate factories in the Netherlands began alkalizing Raw Cacao Powder to give them a deeper color, richer taste while reducing acidity, and thus a higher price; that’s what we call Dutch Processed Cocoa.
Nevertheless, the use of Dutch Processed Cocoa tends to produce less or lighter red color than Raw/Natural Cacao.
That’s when people started adding RED FOOD COLORING to the Red Velvet Cake recipe to deepen the color (when using dutch processed) and because old-fashioned Red Velvet Cake with Raw Cacao Powder also was considered NOT RED ENOUGH
Adams Extract is credited with bringing the red velvet cake to kitchens across America during the Great Depression era, by being one of the first to sell red food coloring and other flavor extracts with the use of point-of-sale posters and tear-off recipe cards.
With this No-Dye Red Velvet Layer Cake Recipe, you can make a beautiful Red Velvet Cake without food coloring
This cake uses the bright red color of fresh baked beets.
If you are worried about the taste of beets in your cake, I promise you; there is no strange or funny taste at all! ☺️
Beets not only enhance the red colour of the cake but also impart tenderness and a natural sweetness.
Beetroot contains natural red color called Betanin.
This molecule can break down when exposed to oxygen or air over time and even if you stored it in the fridge.
Once they’re broken down, the red beetroots will lose their red colour, instead turning brown.
So make sure you prepare the beets on the same day you are going to make the cake.
The cake batter looks rosy, so beautiful….,🥰 then when it is taken out of the oven it turns dark red 😱 MAGIC !!
This cake is paired with traditional Ermine Frosting which is very light and fluffy.
Ermine Frosting, also known as Boiled Milk Frosting or Flour Buttercream is the traditional frosting used on a Red Velvet cake, not the Cream Cheese Icing that many of us are familiar with.
So fluffy, silky smooth delicious frosting. If you’re not a fan of overly sweet icing, you will love the milder sweetness yet amazing pipe ability of this frosting.
This frosting can be made a week in advance (store it in airtight container in the fridge); and before using, allow frosting to sit at room temperature for 30 minutes and then re-whip with hand whisk until fluffy.
Deeply moist, earthy and not overly sweet . . .
The word “RED VELVET” describes that the cake will have a red colour with a smooth and soft texture.
“A More Subtle Chocolate Flavor with a Slightly Tanginess“, that’s how I describe the taste of this Red Velvet Cake.
With its vibrant red hue and tantalizing Ermine frosting
It’s perfect if you want to bake your way into someone’s heart 😍
Once you try it, I’m sure you will fall in love with it! 😍
HAPPY BAKING !
WATCH HOW TO MAKE “NO DYE RED VELVET CAKE”
TIPS FOR SUCCESS (PLEASE READ FIRST):
- Prepare the beets on the same day you are going to make the cake (DON’T prepare it a day in advance or store roasted beets in the refrigerator, as they will turn brown)
- Use shallow round sandwich tins to ensure that the cake is not overbaked, causing the color to change
- Grease and line the bottom of the pan with parchment paper to prevent sticking
- Preheat the oven before you start (don’t let the batter wait too long)
- Use Raw Cacao Powder (NOT Dutch Processed) to get the right red colour
- All ingredients must be at room temperature (including Milk, Eggs and Beet Puree) to get a smoother and more homogeneous batter
- Sift and stir the dry ingredients first before mixing with the wet ingredients (if the dry ingredients are not mixed well, areas containing concentrated leavening agent in the batter can create holes in the cake)
- Make sure you are using Baking Powder NOT Soda as a leavening agent or you will get some weird shade of brownish or pinkies gray instead of vibrant red
- Pour the batter from a position about 15 cm from the pan, so that the excess bubbles can burst
- Tap the pan a few times on your work surface to remove excess bubbles before baking
- Resist the urge to peek until your cake is done. Opening the door while you bake will release some of the heat, this can lead to the cake being to damp in the middle or even falling
- Once it’s baked, let the cake cool completely on a cooling rack before storing or assembling
- For the frosting
Prepare the roux starter in advance.
Make sure that the roux is cool completely before you mix with the butter (you can make it 2 days in advance and store it in the fridge)
Then before you start making the buttercream, make sure that you take out the roux and butter from the fridge and let sit at room temperature for at least 30 minutes otherwise it’s going to solidify your butter
RECIPE
RED VELVET CAKE
Yield: One 15 cm (15 cm Tall) Round Cake ~ 3 Layers
INGREDIENTS
🪴 Red Velvet Cake
210 g Beet Puree (room temp.)
120 g Whole Milk (room temp.)
39 g Apple Cider Vinegar
300 g Cake Flour (Unbleached)
1 tbs Baking Powder (Double Act.)
21 g Raw Cacao Powder (NOT Dutch)
1/2 tsp Salt
75 g Eggs (room temp.)
300 g Caster Sugar
135 g Vegetable Oil
🪴 Ermine Frosting
82 g All-Purpose Flour (Unbleached)
300 g Granulated/ Caster Sugar
360 g Whole Milk (room temp.)
340 g Unsalted Butter (room temp.)
1 ½ tsp Vanilla Extract (optional)
1/8 tsp Salt
INSTRUCTIONS
🪴 Preparation
- To make Beets Puree
Wash the beets under running water to clean it of any dirt (pat dry)
Apply some oil and wrap tightly in foil, then bake in the preheated 200°C for 1 hour or until the beets are really soft
Once its cooked, peel off the skin
Using a high-speed blender or food processor, puree until smooth (you can add 2 tablespoons of water to help the blending process)
Set aside 210 grams for the cake and let it cool completely - Lightly grease the pans with oil and place parchment paper at the bottom of each pan
- Preheat the oven to 160°C fan/ 180°C/ gas mark 4
- Make sure all ingredients including Milk, Eggs and Beet Puree are at room temperature
🪴 Red Velvet Cake
- To make the Buttermilk
Combine Milk with Apple Cider Vinegar, let it sit for 5 minutes to curdle and thicken before using - Sift the dry ingredients (Cake Flour, Raw Cacao Powder and Baking Powder)
After sifting, stir with a whisk to ensure everything is mixed evenly - In a large mixing bowl, combine 210 grams Beets Puree along with Salt, Eggs, Sugar, Oil and Buttermilk
Whisk until all the sugar completely dissolved - Add the sifted dry ingredients;
And whisk again until the batter really smooth
Scrape the sides and bottom of the bowl to ensure everything is evenly mixed - Divide the batter evenly between the pans
Slowly pour the batter from a position about 15 cm from the pan, so that the excess bubbles can burst - Using a skewer make this circular motion to flatten the batter and break the large bubbles
- Tap the pan to remove excess bubbles
- Then immediately bake in the preheated 160°C fan/ 180°C/ gas mark 4 on the middle rack for 30-35 Minutes
* Resist the urge to peek until your cake is done. Opening the door while you bake will release some of the heat, this can lead to the cake being to damp in the middle or even falling - Once it’s done, let the cake cool in the pan for about 5 minutes; then flip onto a cooling rack to cool completely before storing or assembling
🪴 Ermine Frosting
- Prepare the Roux Starter
In a non-stick pan, combine Flour and Sugar - Cook over medium heat, let the flour toast for about 2 minutes (stir constantly so that the bottom doesn’t burn)
- Once the flour has been toasting, you can start adding the milk (slowly pour the milk and stir continuously until smooth, make sure there are no lumps left in the corners and bottom of the pan)
- Once the mixture is completely smooth, continue cook over medium high heat;
the mixture will gradually thicken, resembling a custard - Once it’s start to bubble gently, remove from the heat; strain through a fine-mesh sieve to get rid of any lumps
- Place a piece of plastic wrap directly on the surface to prevent skin forming
- Store the Roux in the fridge for at least 1 hour to chill
* Please note; make sure that the roux is cool completely before you mix with the butter - Once it’s cooled, take the Roux Starter and Butter out from the fridge and let sit at room temperature for at least 30 minutes
- After 30 minutes
In a mixing bowl, beat room temperature Butter on medium high speed for 3 minutes until pale and creamy - Add Vanilla and Salt, mix well
- Add the room temperature Roux in 4 batches, and beat again on medium speed for another 5 minutes until very smooth and pale in colour
*Don’t forget to occasionally scrape down the sides and bottom of the bowl to make sure everything is mixed well
🪴 Assembly the Cake
- Trim the top of the cake to make sure the layers is nice and flat (don’t throw away the top, you can crush them in a food processor for garnish)
- Place the first layer on a cake board
- Pipe 1 cm thick frosting on top
- Add the second layer of cake, repeat the same process with the remaining layer (make sure everything is even and straight)
- Once it’s done place the layered cake in the fridge for about 30 minutes to let the filling harden, so the top layer does not sliding around
- Then for the crumb coat; apply just a thin layer of frosting to the top and the sides of the cake before you do the swirls finish on the outside (it doesn’t have to be perfect)
- Chill the crumb coated cake for about 20 minutes
- After 20 minutes, using 1 M tip pipe the swirls around the cake and spread some garnish on the top
NOTES
- This cake will stay fresh at room temperature for up to 2 days; unless if you are living in hot or humid conditions, I suggest that you store it in the fridge
- This cake can be refrigerate for up to 1 week
- Ermine frosting can be made a week in advance Store it in airtight container in the fridge; Before using, allow frosting to sit at room temperature for 30 minutes and then re-whip with hand whisk until fluffy
Fluffy Flaky British Scones Baked to Perfection (in 30 Minutes)
WHAT IS THE SECRET OF MAKING GOOD SCONES?
The recipe seems so simple, but the perfect Scone doesn’t come easy.
There are many little gritty things that can get in the way of achieving that all-buttery point of perfection.
Scones are supposed to be light, fluffy and soft interior with a little crisp to the edges and top.
Making Scones requires a VERY light touch.
Only use the tips of your fingers to rub in the butter into the flour, lightly lifting and dropping the mixture.
The trick is to use light pressure and only work the dough until it just comes together.
One common mistakes that causes Scones to be dry and tough is being too heavy-handed with the dough.
When you overwork the dough, your Scones can come out tough and chewy, rather than that desired light and crumbly texture.
If scones aren’t part of your baking repertoire, I suggest you give them a try.
They come together quicker than almost any other baked good and taste absolutely delicious 🤤
Scones are best served warm, with Clotted Cream and Strawbery Jam of course; And not forgetting a pot of good Earl Grey Tea.
If you cannot get Clotted Cream, you can try Crème Fraîche or Unsalted Butter; it goes quite well with Strawberry Jam.
Lots of people are debating this 🤭
The Cornish tradition is to cut the scone in half, so you have two flat rounds;
On each side, Jam is spread first and then the cream on top.
The Jam being spread first is what makes it the ‘Cornish way‘
I personally prefer the Royal Way
I would put Jam on first, with cream on top and then sandwich them together so it’s not overly sweet 😚
But ultimately, You can do what you want! 🤣😂
The scones will still be tasty 😍
Take a small bite and enjoy the happiness brought by the Scones … 🥰
Kindly follow all the tips and instructions in this recipe, I’m sure you’ll end up with tender, flaky Scones that will literally melt in your mouth.
😊 😍 HAPPY BAKING !!!
WATCH HOW TO MAKE “FLUFFY FLAKY BRITISH SCONES”
The Key to Perfect Scones (Please Read First) :
PREPARE A LARGE MIXING BOWL
Prepare a large bowl for making scones. You will need some space for the mixing process; this provides plenty of room to spread the butter and mix the dough easily.
USE COLD BUTTER STRAIGHT FROM THE FRIDGE
Make sure that the butter is extremely cold.
Cold butter promotes the flakiness, high-rise and fluffy scones.
I usually take the butter out of the fridge and cut it into large cubes right before I’m ready to mix the dough.
Don’t cut it too small or even grate it. That will make the butter melt faster and you’ll have trouble with a sticky dough.
If you keep the butter in larger pieces, you get flakiness.
Once it hits the oven, the dough around the butter starts to set, the butter melts, and steam from the water content puffs the layers apart.
COLD BUTTERMILK FOR TENDER SCONES
For the liquid, most recipes calls for Whipped Cream or Milk.
However, when the Scones are served with Clotted Cream or Butter and Jam, I found this combination way too rich and not tasty.
I prefer to use homemade Buttermilk for the Scones which is the key to softness and lightness.
Buttermilk makes the scones very tender, has a better crumb and provides a slightly tangy taste
To make it: simply mix regular cold milk with some lemon juice or white vinegar, then let the mixture sit for 5 minutes to curdle and thicken slightly before using.
SIFTING ALL THE DRY INGREDIENTS
Don’t skip this step, it helps to build a light texture
INCLUDE BAKING SODA TO THE RECIPE
Since we are using Buttermilk, Baking Soda is added to this recipe.
The acid in the Buttermilk reacts with the Baking Soda and produces Carbon Dioxide which helps the Scones rise.
DON’T OVERWORKED THE BUTTER
When you mix the Butter with the Dry Ingredients, don’t pinch or overworked the butter into too tiny pieces or you will end up with Scones that are soft but not flaky.
USE A FORK TO WHEN ADDING THE LIQUID
By using a fork, the liquid (Buttermilk) will evenly distribute without overmixing the dough.
A ROUGH PASTRY-STYLE FOR EXTRA FLAKINESS
For extra flakiness, do a “Rough Puff Pastry-Style” flattening and folding the dough.
Fold three to four times, Building in those layers.
DO NOT kneading or stretching the dough, we don’t want to develop gluten and have a very tough Scones.
SHAPE THE DOUGH INTO A THICK DISC
The thickness of your Scone dough is all important.
Before you cut, Shape the dough into a thick disc about 3-4 cm thick
DO NOT TWIST THE CUTTER
Remember when you cut it, don’t twist the cutter or the Scones will be lopsided (it won’t look pretty 😒)
COLLECT AND PRESS THE SCRAPES
After you cut the dough, you will have those little scraps.
DO NOT knead it!
What you can do is collect and press it together; stand the dough up and press again.
Press until it is 3 cm thick and then you can cut again.
APPLY SOME EGGWASH
To give the top of the Scones a bit of shine, apply some egg wash.
Avoid the sides and bottom because they will affect the rise.
This will give your Scones a nice golden brown finished.
BAKE WITH IDEAL TEMPERATURE AND TIME
Use 15 minutes of a Scones in oven as a good rule, you can’t foget about it! 🤖
Recipe
FLUFFY FLAKY BRITISH SCONES
Yield: 9 Scones (Diameter 5 cm, 3 cm Tall)
🍰 Ingredients
115 g Cold Unsalted Butter
150 g Cold Milk + 2 tsp Vinegar (to make Homemade Buttermilk)
335 g All-Purpose Flour
50 g Caster Sugar
1 ⅓ tsp Double-Acting Baking Powder
1/3 tsp Baking Soda
1/3 tsp Salt
Zest from 1 Lemon
(1 Egg for egg wash~beat the eggs)
🍰 Instructions
Preparation
- Prepare a large bowl for making scones.
- Right before you are ready to mix the dough, take the butter out of the fridge and cut it into large cubes.
Don’t cut it too small or even grate it; that will make the butter melt faster and you’ll have trouble with a sticky dough. - Prepare Homemade Buttermilk
Simply mix regular Cold Milk with Lemon Juice or White Vinegar; let the mixture sit for 5 minutes to curdle and thicken slightly before using.
To Make Scones Dough (Kindly watch the video for completed instructions)
- Sift All the dry ingredients (All Purpose Flour, Caster Sugar, Baking Powder, Baking Soda, Salt).
- Add grated Lemon Zest; mix well.
- Add Unsalted Butter in Cubes to the dry ingredients.
Then, to incorporate the butter:
– FIRST STEP
Coat the butter with the flour,
Using your fingers pinching and squishing the pieces of butter (broke down the butter into smaller pieces).
Don’t pinch or overworked the butter into too tiny pieces or you will end up with scones that are soft but not flaky.
– SECOND STEP
Take a handful of the dough with the bits of butter and flatten it between your palms
(this thin sheets of butter that’s once it enters the oven, it melts and releases steam, which leads to that magical texture)
When you feel between your hands all the butter pieces are flattened, you can start adding the liquid - Slowly pour in the Buttermilk.
Stir gently with a fork (by using a fork, the liquid will evenly distribute without overmixing the dough). - Once you see the dough comes together, you can stop mixing it (if there are a few dry crumbs left, that’s okay).
- Dust your work surface with some flour (not too much) and transfer the dough over.
- Gather and press the dough together into a large ball, gather up any small crumbs (you can flour your hands lightly).
- Then using a large scraper; do a rough Puff Pastry-Style flattening and folding the dough.
Fold three to four times, building in those layers (DO NOT kneading or stretching the dough; because we don’t want to develop gluten and have a very tough Scones).
* If you like to add some dried fruit, nuts or maybe fresh fruit, you can add while you building this layers. - Once it’s done, shape the dough into a thick disc about 3 cm thick
- Cut into rounds with a 5 cm diameter floured round cutter (remember when you cut it, don’t twist the cutter or the scones will be lopsided). Place them on a parchment-lined baking tray.
* Feel free to vary the cutter size a little bit, as long as the thickness is the same, it will bake at the same speed - After you cut the dough, now you have those little scraps. DO NOT knead these scraps.
What you can do is collect and press it together; then stand the dough up and press again
until it is 3 cm thick; And then you can cut again.
* Do the same with the remaining dough (if there is only a little dough left, just shape it into a round with your hands. - To give the top of the Scones a bit of shine; using small brush apply some Egg Wash.
Avoid the sides and bottom because they will affect the rise (this will give your Scones a nice golden brown finished). - Bake them in the preheated 200°C fan/ 220°C/ gas mark 7 for 15 minutes.
- Once it’s done, you can serve them immediately (Scones are best enjoyed when still warm) or let them cool completely on a cooling rack before storing.
Notes
- Scones are best enjoyed when fresh while still warm, but with proper storage they can extend their delight beyond the baking day while keeping safe to eat.
- Storage Method Room temperature 1-2 days in a covered container away from heat and sunlight
- Refrigerator Up to 3 days in an airtight container with a paper towel lining
- Freezer Up to 1 months in a freezer bag or tightly wrapped in an airtight container
- To preheat: In the preheated 180°C oven for 5-10 minutes or Microwave on high 10-20 seconds; They should be as good as freshly baked 😄.