How long does baking a cake take you from start to finish? 2 hours? 3 hours? Somewhere in between?
What if you could bake one in 40 mins, frost it, and serve it within an hour? That's almost like magic, right?
This is the third cake I tried from A Piece of Cake by Camilla Saulsbury and I must say it worked like a charm. I made it for dessert on a weeknight (as you can tell from the pics) when we had guests over and I made it alongside dinner. How many cakes can you say this about?
Other cake recipes from the book - One-bowl Orange Fruit Cake | One-bowl Chocolate Truffle Cake
Cooking time: 30 minutes
Makes one 8" cake
Serves 8 people
Source: A Piece of Cake by Camilla V Saulsbury
Ingredients:
1 ? cups of plain flour
? cup of sugar
2 tsp of baking powder
� tsp of salt
1 egg
? cup of milk
� cup of butter, softened to room temperature
1 tsp of vanilla extract
How I Made It:
1. 1. Preheat oven to 350F / 180C. Grease an 8� baking tray with butter and flour.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt
3. Add egg, milk, butter and vanilla to the flour mixture.
Using an electric mixture on medium-low speed, beat for one minute. Scrape down sides and beat for another minute
4. Spread batter evenly in prepared pan.
5. Bake for 25-30 mins until a toothpick inserted into the centre of the cake comes out with moist crumbs at the end. Cool on a rack.
For the Chocolate Cream Frosting:
1. Beat one cup heavy cream until fluffy - about 1 min on high speed.
2. Add 2 tbsp cocoa powder and 1 cup icing sugar (confectioner's sugar) to this.
3. Beat again for a minute on high speed until the frosting reaches spread-able consistency.
4. Spread evenly on completely cooled cake. Since I didn't add too much sugar, the frosting was not too stiff.
Cut and serve!
Notes:
- I used brown sugar because I didn't have any white sugar in hand. Use white sugar for a fluffier, whiter cake
- The frosting ingredients and measurements are eye-balled. You can add more sugar (another cup) if you want it to be stiffer. You need to beat it for longer too
- Take care not to overbeat the mixture, otherwise the cake will not be soft
What if you could bake one in 40 mins, frost it, and serve it within an hour? That's almost like magic, right?
This is the third cake I tried from A Piece of Cake by Camilla Saulsbury and I must say it worked like a charm. I made it for dessert on a weeknight (as you can tell from the pics) when we had guests over and I made it alongside dinner. How many cakes can you say this about?
Other cake recipes from the book - One-bowl Orange Fruit Cake | One-bowl Chocolate Truffle Cake
Easy One-Bowl Butter Cake with Chocolate Cream Frosting
Preparation time: 10 minutesCooking time: 30 minutes
Makes one 8" cake
Serves 8 people
Source: A Piece of Cake by Camilla V Saulsbury
Ingredients:
1 ? cups of plain flour
? cup of sugar
2 tsp of baking powder
� tsp of salt
1 egg
? cup of milk
� cup of butter, softened to room temperature
1 tsp of vanilla extract
How I Made It:
1. 1. Preheat oven to 350F / 180C. Grease an 8� baking tray with butter and flour.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt
3. Add egg, milk, butter and vanilla to the flour mixture.
Using an electric mixture on medium-low speed, beat for one minute. Scrape down sides and beat for another minute
4. Spread batter evenly in prepared pan.
5. Bake for 25-30 mins until a toothpick inserted into the centre of the cake comes out with moist crumbs at the end. Cool on a rack.
For the Chocolate Cream Frosting:
1. Beat one cup heavy cream until fluffy - about 1 min on high speed.
2. Add 2 tbsp cocoa powder and 1 cup icing sugar (confectioner's sugar) to this.
3. Beat again for a minute on high speed until the frosting reaches spread-able consistency.
4. Spread evenly on completely cooled cake. Since I didn't add too much sugar, the frosting was not too stiff.
Cut and serve!
- I used brown sugar because I didn't have any white sugar in hand. Use white sugar for a fluffier, whiter cake
- The frosting ingredients and measurements are eye-balled. You can add more sugar (another cup) if you want it to be stiffer. You need to beat it for longer too
- Take care not to overbeat the mixture, otherwise the cake will not be soft
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