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51
C a k E S + C U p C a k E S
I C I n g
simple lemon cake
220g butter, melted
1½ cups (330g) caster sugar
2 eggs
1 cup (240g) sour cream
¼ cup (60ml) lemon juice
2 tablespoons finely grated lemon rind
2 cups (300g) plain flour, sifted
2 teaspoons baking powder
1 quantity basic icing (page 51)
Preheat the oven to 180°C. Place the butter,
sugar, eggs, sour cream, lemon juice and
lemon rind into the bowl of the mixer
and beat with the beater attachment for
6–8 minutes or until light and creamy. Add
the flour and baking powder and beat on
medium speed for 3–4 minutes or until
smooth. Spoon the mixture into a shallow
20cm x 30cm cake tin lined with non-stick
baking paper and bake for 35 minutes or
until golden and cooked when tested with
a skewer. Serve the cake warm or allow to
cool completely and spread with basic icing.
Serves 12.
cupcakes with crushed
raspberry cream
125g butter, softened
3 eggs
1½ cups (225g) plain flour, sifted
1½ teaspoons baking powder
²⁄³ cup (150g) caster sugar
¼ cup (60ml) milk
1 teaspoon vanilla extract
crushed raspberry cream
250g raspberries
1 cup (250ml) thick cream
1 tablespoon icing sugar, sifted
Preheat the oven to 180°C. Place the butter,
eggs, flour, baking powder, sugar, milk and
vanilla into the bowl of the mixer and beat
with the beater attachment for 2–3 minutes
or until light and creamy. Line 12 x ½ cup
capacity patty tins with deep paper patty
cases. Spoon in the mixture to three-quarters
full. Bake for 18–20 minutes or until cooked
when tested with a skewer. Cool on wire
racks. To make the crushed raspberry cream,
place the raspberries in a bowl and crush
lightly with a fork. Add the cream and icing
sugar and fold to combine. To serve, use a
teaspoon to scoop out a hole in the top of
each cake, reserving the scooped-out pieces.
Fill the holes with the crushed raspberry
cream and replace the cake pieces. Makes 12.
cream cheese frosting
Process 250g softened cream cheese in a
food processor until smooth. Add ¹⁄³
cup (55g)
sifted icing sugar and 1½ tablespoons lemon
juice and process until smooth. Use as a
creamy frosting for carrot, ginger, sour
cream pound, madeira or butter cakes.
butter cream frosting
Place 250g softened butter in the bowl of the
mixer and beat with the beater attachment
for 10–12 minutes until light and creamy.
Add 2 cups (320g) sifted icing sugar and
1 teaspoon vanilla extract and beat until
well combined. Spread over a completely
cooled cake and refrigerate until set.
chocolate glaze
Place 150g chopped dark chocolate and
½ cup (125ml) single cream in a small
saucepan over low heat, stirring until melted
and smooth. Allow the icing to stand for
10 minutes to thicken slightly. Pour the glaze
over a well chilled cake and tap to remove
any air bubbles. Refrigerate until firm.
orange syrup
To make the syrup place 1 cup (220g) sugar,
1 cup (250ml) orange juice and ½ cup orange
zest in a saucepan over low heat and stir until
the sugar is dissolved. Increase the heat and
boil for 6 minutes or until thick and syrupy.
Pour the warm syrup over warm cakes
to serve.
caramel icing
Place ½ cup (90g) brown sugar into
a saucepan with 1 cup (250ml) cream,
1 tablespoon butter and 1 tablespoon of
water. Stir over medium to low heat until
the sugar dissolves, then allow the mixture
to simmer for 7 minutes or until thickened.
Allow to cool then spoon over cake.
basic icing
Sift 1½ cups (240g) icing sugar into a
bowl. Mix through 2 tablespoons water or
2 tablespoons lemon juice and 1 teaspoon
grated lemon rind, or 2 tablespoons orange
juice and 1 teaspoon grated orange rind,
until smooth. Spread over the cake.
