LD Cakes

Recipe Book
By Lorraine Chiyangwa
SCONES
Ingredients
3 ½ cups cake flour
3 ½ teaspoons baking powder
1 cup sugar (100g)
150g margarine
1 ½ cups sour milk / cream cheese
Pinch of salt
2 eggs
Vanilla essence
Method
1. Sieve flour, baking powder and salt into a bowl
2. Rub margarine and sugar into the flour. Beat eggs and milk into the flour
3. Preheat oven at 220 degrees Celsius
4. Put onto a floured board and cut scones and bake for 15- 20 minutes
5. Serve with jam, butter, cream or cheese
NB: Remember to glaze the scones with an egg
QUEEN CAKES
Ingredients
4 cups cake flour
300g sugar
300g margarine
4 teaspoons baking powder
6 eggs
1 teaspoon vanilla essence
1 ½ cup milk
Method
1. Cream sugar and butter until creamy white
2. Add eggs slowly
3. Add flour and alternate with milk then add vanilla
4. Bake at 180 degrees Celsius for 20 – 30 minutes
MADEIRA CAKE
Ingredients
150g/ 1 cup butter or margarine
½ cup cake flour sifted 3 times
1 ½ teaspoon baking powder
1 teaspoon grated lemon rind
2 teaspoon lemon juice
¼ teaspoon salt
3 eggs
NB: You can put a little bit of water or orange into your lemon juice if it is too sour
Method
Cream butter and sugar and eggs one by one with tablespoon flour each time
Add altogether and put into a lined and greased tin
Put preserved peal on top if desired
Bake at 180 degrees Celsius for 30-40 minutes
CHOCOLATE / CHOCMINT CAKE

Ingredients
2 cups flour
½ cup cooking oil
½ cup cocoa powder
1 cup hot water
6-7 eggs
2 drops mint essence for choc mint cake
1 teaspoon vanilla essence
2 cups sugar
Method
Mix flour, cooking oil, essence, egg yorks, water, cocoa powder and 1 cup sugar in a bowel and
mix until evenly blended
In another bowl mix the remaining 1 cup sugar and egg whites and mix until everything is
blended in
Fold in the egg white mixture in the cake batter slowly and bake at 180 degrees celcius for 25 –
30 minutes in 2 separate tins (8 inch tins)
Vanilla cake/ sponge
Ingredients
2 cups flour
2 teaspoons baking powder
1 ½ cups sugar
6 eggs separated
½ cup oil
1 cup water
2 teaspoon vanilla essence
Method
Sieve all the dry ingredients (sieve flour and baking powder thrice)
Add sugar to the flour
Add egg yellows and oil
Add water either hot/ cold (it’s optional)
In a separate bowel beat egg whites until stiff firm
Fold in the egg white into the butter slowly
Bake for 25-35 minutes in 8 inch tins
COVERING SPONGE/ CHOCOLATE CAKE WITH BUTTER ICING
Sponge cake
120g margarine
500g icing sugar (sifted)
Vanilla essence (1/2 teaspoon)
Food colour
Cake boards
Milk (1 teaspoon)
Grease proof paper
Star nozzle 8 or 34
Method
In a bowel cream margarine well
Gradually beat in sifted icing sugar adding milk to give a smooth consistency
Divide icing into 3 parts and colour as desired
Clean board
Coat sides and top as per design
Put in refrigerator until required

Covering chocolate cake with royal icing

500g icing sugar (sifted)
2 eggs
2 drops lemon juice
Mix everything in a bowel until well blended
BLACKFOREST CAKE
2 cups flour
2 teaspoon baking powder
2 cups sugar
2 teaspoon vanilla essence or buttervanilla essence
7 eggs separated
½ cup oil
1 cup cold water/ sour milk e.g lacto
½ cup cocoa powder

Method
1. Sieve dry ingredients (sieve thrice)
2. Separate egg whites and yorks
3. Add egg yellow, 1 cup sugar, oil and water to the flour. Mix until smooth and incoparatal
(you can mix wet ingredients separately first then add the dry ingredients)
4. Add vanilla essence
5. Beat egg whites and add on cup of remaining sugar to the egg whites
6. Fold in the egg white mixture into the cake batter
7. Bake at 180 degrees Celsius for 30- 40 minutes
8. When the cake is cool cut into four equal cakes and spread cherry filling before you put
fresh cream and decorate as desired

How to prepare icing

Fino whip
1 cup of fino mix with 1 cup of cold water or milk

Chocolate wrap
Melt your chocolate and put in your piping bag
Measure the length and width of the cake and put the grease proof paper
With your chocolate in a piping bag, draw any pattern desired and wait for 3 minutes to dry
Whilst you wait for the chocolate to dry put your cake in the deep freeze for 2-3 minutes
Chocolate ganache

1 cup chocolate
¼ cup milk
Microwave for 2 minutes
Melt over boiling water

CARROT CAKE

Ingredients
2 cups cake flour
1 teaspoons baking powder
1 teaspoon mixed spice
1 teaspoon cinnamon
¼ teaspoon nutmeg (optional)
1 teaspoon soda
1 cup old fashioned brown sugar/ use honey for diabetic people
1 cup oil
1 teaspoon vanilla essence
2 cups grated carrots
1 cup mixed fruits
Handful of pecan nuts (optional)
1 orange zest/ lemon
1 orange juice
4 eggs
1 cup water

BAKING A FRUIT CAKE

Ingredients
250g Mixed fruit
150g margarine
½ cup sherry
½ cup brandy (you can substitute sherry and brandy with 1 cup brandy or 1 cup mazoe orange
crush)
3 cups cake flour
6 level teaspoon baking powder
2 ½ heaped teaspoon mixed spice
1 orange/ lemon zest grated
1 cup old fashioned brown sugar
4 eggs
4 tablespoon treacle/ 2 tablespoon blackjack
7 inch cake tin (for medium size (10inch) recipe x 2, for large (12inch) recipe x 3)
Old newspapers or khaki covers and clip with money clips
2 ½ teaspoon ground cinnamon
2 teaspoon nutmeg (optional) 2 teaspoon ginger (optional)

Method
1. Clean and grease cake tin
2. Line the cake tin inside using khaki cover and outside using newspaper
3. Bring to boil and simmer mixed fruit, margarine, brandy, sherry, lemon zest, sugar and
treacle until form is dark in colour and leave it to cool to room temperature
4. Preheat oven to 140 degrees
5. Sift flour, ground cinnamon, mixed spice and baking powder twice and cover
6. Beat 4 eggs using a whisker until double in quantity
7. Mix the fruit mixture, the flour mixture and egg mixture
8. Then fold in using a metal spoon
9. Pour the mixture into the prepared tin and bake at 160 degrees 140 minutes
10. Cool in the tin and store after brushing with brandy
11. Store for 3 months in an airtight plastic bag or foil paper or cling wrap
Notes
 Glace cherries, nuts can also be added
 More fruits can be added to make a heavy fruit cake but the cake with brandy, weekly or
fortnightly
 Medium size (10 inch) x 2 recipe bake for 2-2 ½ hours
 Large (12inch) x 3 recipe bake for 2 ½ hrs- 3 hrs
 X large (14inch) x4 recipe bake for 4 hrs

Making royal icing flowers

Royal icing
1 egg white, sifted icing sugar, add icing to egg whites teaspoons full at a time and mix with a
knife
Keep covered when ready: