One recipe - 3 presentations I have a recipe for a ginger cake that is not only simple but is also fat free and can be used in at least 3 presentations; see if you can think of any others. It is possibly the most reliable and versatile cake in my repertoire. It is always best to leave a day after baking, before eating and lasts for about 5 days if well wrapped - assuming it is not eaten before then. Enjoy! Cake 350g self raising flour 1/2 tsp baking powder 3 tsp ground ginger 1 tsp ground cinnamon 1tsp mixed spice 200g soft brown sugar 200g golden syrup 200ml skimmed milk 2 medium eggs lightly beaten This cake recipe costs approximately £1.90 on the 23rd June 2013 Method 1 - cupcakes - approximately 20 cakes 1. Preheat oven to 180 Celsius (fan) 2. Sift all the dry ingredients into a bowl. 3. Add the wet ingredients and mix. Do not over mix; this is similar to a muffin mixture and may have some lumps within 4. Divide the mixture evenly between cupcake/muffin case. The cases can be filled to within 1/2cm of the top of the case if you want it to extend over the top of the case and a centimetre of the top if you want it almost level with the top of the case 5. Remove cakes from tins; cool. 6. Decorate as you wish. Suggestions include • Simple glacé icing decorated with a little crystallised ginger • Buttercream swirls Method 2 - loaf- serves approximately 16 slices 1. Preheat oven to 150 Celsius (fan) 2. Sift all the dry ingredients into a bowl. 3. Add the wet ingredients and mix. Do not over mix; this is similar to a muffin mixture and may have some lumps within 4. Pour the mixture into a 1kg loaf tin lined with parchment or a loaf case. 5. Bake for approximately 50 minutes or until a skewer comes out clean from the centre of the cake. 6. Cool for 10 minutes in the tin then remove to complete cooling 7. Keep in cake tin or well a wrapped in cling film for up to 5 days - if it lasts that long! Method 3 - Sandwich cake - serves approximately 10 portions (Ginger cake with apple curd and American frosting) American frosting 1 egg white 175g caster sugar 2 tblspns water Apple curd 3 Bramley apples Sugar to taste 2 eggs 1 egg yolk Apple crisp decoration Dessert apple METHOD 1. Preheat oven to 150 Celsius (fan) 2. Grease and line with parchment 2, 9inch inch sandwich tins 3. Sift all the dry cake ingredients into a bowl. 4. Add the wet ingredients and mix. Do not over mix; this is similar to a muffin mixture and may have some lumps within 5. Divide the mixture evenly between the tins 6. Bake for approximately 30 minutes or until a skewer comes out clean from the centre of the cake 7. Remove cakes from tins and remove parchment; cool. 8. Slice the dessert apple very thinly: approximately 2mm slices. Place in an oven set at 80C (fan) for approximately 1 hour turning over after 1/2 hour. Cool. 9. Peel, core and roughly chop the Bramley apples. Add sugar to taste. Cook until soft then blitz/beat until smooth 10. Add eggs and yolk to cooked apple and slowly heat until the mixture thickens. Cool. 11. For frosting place all the ingredients in a bowl over a pan of simmering water. Beat continuously for up to 5 minutes over the heat until the sugar is dissolved; you can check this by rolling some of the mixture between you fingers to check there is no grittiness. Remove from the heat and whisk until the mixture starts to stiffen and holds its shape 12. **Pipe mounds of frosting towards the outer edge of the lower sandwich cake. Spread the remaining frosting on the top layer of the cake and decorate with apple crisps. Cool both slices - do not assemble until the frosting is firm 13. Flood the inner section of the lower cake surface with apple curd then place upper layer on top. ** if you do not have a piping/icing bag use a sandwich/freezer bag and snip a corner off the bag; this will allow you to pipe plain shapes
Posted on: Sun, 23 Jun 2013 19:00:16 +0000
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