flour
![neapolitan cake 034fadecorrW_thumb[1]](https://sarahlynskitchen.com/wp-content/uploads/2014/11/neapolitan-cake-034fadecorrW_thumb1.jpg "neapolitan cake 034fadecorrW_thumb[1]")
Vanilla Cake:
115g butter, softened
1 cup caster sugar
1 tsp vanilla essence
3 eggs
1 1/2 cups self-raising flour, sifted
1/2 cup milk
1/4 tsp pink food gel
Method:
1. Preheat oven to 180 degrees Celsius. Grease and line the base and sides of a 20cmx9cm (high) spring form cake pan.
2. Using an electric mixer, beat the butter and sugar until pale and creamy. Add the vanilla and beat for 1 minute. Add eggs, one at a time, beating well between each addition (the mixture will look curdled at this stage). Add the flour and milk, in alternate batches. Add the food gel. Continue mixing for another 2 minutes until combined.
3. Pour batter into prepared pan. Bake for 1 hour or until a skewer inserted in centre comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool completely. Halve the cake horizontally using a sharp knife.
Chocolate Cake:
1 cup hot water
2/3 cup cocoa powder
170g butter, softened
2 eggs
1 tsp vanilla essence
1 1/2 cups caster sugar
2 cups plain flour
1 1/4 tsp bicarbonate soda
1 tsp salt
1/4 tsp baking powder
Method:
1. Preheat oven to 180 degrees Celsius. Grease and line the base and sides of a 20cmx9cm (high) spring form cake pan.
2. In a large bowl, sift flour, baking soda, baking powder and salt. Set aside.
3. Mix hot water and cocoa powder in a heatproof bowl until dissolved. Set aside for 5 minutes to cool.
4. Using an electric mixer, beat butter for 30 seconds and then gradually add sugar. Beat for 2 minutes.
5. Add eggs one at a time and then beat in the vanilla until fluffy. Gradually add the flour mixture and cocoa mixture in three parts until just blended.
6. Pour the mixture into the prepared pan and bake for 1 hour or until a skewer inserted comes out clean. Cool cake for 20 minutes. Turn cake onto a wire rack, top-side up. Cool completely. Halve the cake horizontally using a sharp knife.
Buttercream frosting:
200g butter, softened
1kg icing sugar
1 tbs vanilla essence
1/3 cup milk
1/4 tsp pink food coloring
1 tsp strawberry essence
Method:
1. Using an electric mixer, beat butter in a bowl until pale and fluffy (about 5 minutes).
2. Gradually add icing sugar mixture, milk, strawberry essence and food coloring, beating constantly until combined.
To assemble the cake: Place 1 cake base, cut-side up, on a serving plate. Spread with buttercream mixture. Continue layering with 3 layers of the cake and the remaining buttercream mixture, finishing with the cream mixture. Use the remaining icing to completely cover the cake. Decorate with your favorite fruit.
Ingredients:
1.5 kg chicken wings, cut in half at the joint, discard wing tips
2/3 cups light soy sauce (I used Kikkoman soy sauce)
3 tbs fish sauce
2/4 cups plain flour
1/4 cup cornflour
Rice bran oil or any cooking oil
Method:
1. Combine soy sauce and fish sauce in a large non-metallic bowl. Place chicken pieces in a bowl and mix using your hands. Add salt and pepper, to taste.
2. Add the flour and cornflour to the bowl and continue mixing with your hands until all chicken pieces are well coated.
3.Half fill a medium saucepan with oil. Cook chicken in batches, on medium-high heat for 6-8 minutes or until golden and cooked through. Use tongs to transfer to a plate lined with paper towel. Garnish with sliced chillies and coriander leaves. Serve immediately.
Ingredients:
115 g butter, softened, chopped
1 cup caster sugar
1 tspn vanilla extract
3 x eggs
1 1/2 cup self-raising flour, sifted
1/2 cup milk
1 tspn lemon essence
2 x egg whites (for meringue)
1/4 tspn cream of tartar (for meringue)
1 tspn vanilla essence (for meringue)
1/3 cup caster sugar (for meringue)
1/4 cup lemon curd (refer to my recipe)
Method:
Preheat oven to 180°C. Line twelve 1/3-cup (80ml) muffin pans with paper cases.
Using an electric mixer, beat the butter and sugar until pale and creamy. Add the vanilla and beat for 1 minute. Add eggs, one at a time, beating well between each addition (the mixture will look curdled at this stage). Add the flour and milk, in alternate batches. Continue mixing for another 2 minutes. Stir in the lemon essence with a wooden spoon until just combined.
Spoon mixture evenly among the lined pans and smooth the surface. Bake in preheated oven for 20-25 minutes or until a skewer inserted into the center comes out clean. Remove from oven and transfer to a wire rack to cool completely.
Use an apple corer to cut a small hole out of the top of each cake (you can use a small knife if you don’t have an apple corer). Use a teaspoon and place the lemon curd evenly among cupcakes.
Place egg whites, cream of tartar and vanilla in a clean, dry bowl. Use an electric mixer to whisk until stiff peaks form. Gradually add the sugar, beating well between each addition. Continue beating for 2-3 minutes or until sugar completely dissolves. Place meringue in a piping bag fitted with your favorite nozzle. Pipe onto the cakes. Use a blowtorch to cook the meringue until lightly golden. Alternatively, preheat the oven to 200°C and bake the cupcakes for 3-5 minutes until meringue is golden.
* You can use store bought lemon curd for this recipe.
