Pineapple Sponge Cake #CakesAndDecors

Pineapple Sponge Cake #CakesAndDecors

Baking cake to surpass its flavor by way of adding ingredient like Fresh pineapple caramelized with golden syrup and butter, topped with light sponge, goes perfectly with rum and raisin. Make the ice cream a day ahead of making the cake for stress-free indulgence

Ingredients:

For the rum and raisin ice cream
115g raisins
115ml rum
400ml full-fat milk
8 free-range egg yolks
200g light soft brown sugar
400ml double cream

For the cake
175g golden syrup
325g butter, softened
1 x 1.5kg medium pineapple, peeled, cut into 7x8cm/2.5-3in diameter, 1cm thick cored rings, remainder reserved (about 175g/6oz)
275g caster sugar
5 free-range eggs
275g self-raising flour


Procedures:

(1) For the rum and raisin ice cream, heat the raisins and rum in a small saucepan until just warm.

(2) Remove from the heat and set aside for 15 minutes to allow the raisins to plump up.

(3) Place the milk into a saucepan and bring to the boil.

(4) Whisk the egg yolks and sugar in a bowl until combined.

(5) Whilst whisking continuously, slowly pour the boiling milk onto the egg yolks, then pour the mixture back into the saucepan.

(6) Stir in the cream, rum and raisins and cook the custard over a low heat, stirring continuously, for 4-5 minutes, or until the mixture has thickened. Do not let the mixture boil.

(7) Pour the custard into a bowl and set aside to cool completely. Transfer the custard to an ice cream machine to churn (according to manufacturer's instructions).

(8) Transfer to the freezer and freeze until needed.


For the cake, preheat the oven to 180C/350F/Gas 4.

(1) Line the sides and bottom of a 26cm/10in cake tin with greaseproof paper, making sure there is no gap for the syrup to leak through. Place onto a shallow baking sheet.

(2) Heat the golden syrup and 50g/2oz of the butter in a small saucepan over a low heat until melted. Pour into the bottom of the cake tin.

(3) Place the pineapple rings on top, pressing 6 around the outside and 1 in the centre.

(4) Finely chop the remaining pineapple and set aside.

(5) Beat the sugar and the remaining butter together in a bowl and until light and fluffy.

(6) Add the eggs, one at a time, beating well between each egg. Fold in the flour.

(7) Stir in the chopped pineapple until well combined.

(8) Spoon the cake mixture over the pineapple rings in the tin and tap to settle the mixture.

(9) Bake in the oven for 45-60 minutes, or until or until golden-brown on top and a skewer inserted into the middle comes out clean.

(10)Remove the cake from the oven and set aside to cool in the tin for 10 minutes.

(11) Invert the cake onto a large plate and peel off the greaseproof paper.

(12) Serve slices of the cake with a scoop of rum and raisin ice cream.

Creamy Buttercake #CakesAndDecors

Creamy Buttercake

Ingredients:

Cake

1 cup butter, cubed at room temperature
2 cups granulated sugar
4 eggs
1 tablespoon vanilla
3 cups all purpose flour
1 teaspoon kosher salt
1 teaspoon baking powder
½ teaspoon baking soda
1 cup buttermilk

Butter Glaze

⅓ cup butter
¾ cup granulated sugar
2 tablespoons water
2 teaspoons vanilla

Procedures:

(1) Preheat the oven to 325°F/165°C

(2) Grease a 10" bundt pan with butter or shortening very liberally. Dust the pan with flour and set aside.

(3) Place all the cake ingredients in the bowl of your stand mixer fitted with the paddle attachment. Mix on low for 30 seconds and then increase the speed to medium and mix for 3 minutes.

(4) Pour the batter into the prepared pan and bake for 65-75 minutes until a toothpick entered into the center comes out clean.

(5) When the cake is done make the glaze. Combine all ingredients into a small saucepan over medium-low heat. Stir continuously until the butter is melted and the sugar is dissolved. Do not bring to a boil.

(6) Poke holes all over the warm cake using a knife and pour the glaze evenly on the cake while still in the pan.

(7) Allow the cake to cool completely in the pan and then invert the cake onto a serving plate.
I actually like to make this cake a day in advance, finding it to be more moist and flavorful when it rests overnight.

Angel Food Cake #CakesAndDecors

Angel Food Cake


Ingredients:

1 ¼ cups all-purpose flour
1 ½ cups, sugar
1 ½ cups egg whites (about 12 to 15 egg whites)
1 ½ tsp cream of tartar
¼ tsp salt
1 ½ tsp vanilla or ½ tsp almond extract

Procedures:

1) Mix flour and ½ cup sugar in small bowl. Set aside.

2) Place egg whites in mixer bowl. Attach bowl and wire whip to mixer.

3) Gradually turn to speed 6 and whip until egg whites are frothy, 30 to 60 seconds.

4) Add cream of tartar, salt and vanilla. Turn to speed 8 and whip until whites are almost stiff but not dry, 2 to 2 ½ minutes. Turn to speed 2. Gradually add remaining 1 cup sugar and mix about 1 minute. Stop and scrape bowl. Remove bowl from mixer. Spoon flour-sugar mixture, ¼ at a time, over egg whites. Fold in gently with spatula, just until blended.

5) Pour batter into ungreased 10-inch tube pan. With knife, gently cut through batter to break up large air bubbles. Bake at 375F until crust is golden brown and cracks are very dry, about 35 minutes. Immediately invert cake pan onto funnel or soft drink bottle. Cool completely. Remove from pan.

6) Yield 16 servings.