THE AUSTRALIAN

Classic cakes THE AUSTRALIAN

Classic cakes {Sponges

Classic cakes have become classics
for a reason theyre the most
delicious cakes in the world. In this classic
Cakes
beautiful collection youll find

{ }
flourless chocolate cake, mud cakes,
hummingbird cake, sponge cakes, coffee cakes,
or a ng e c a k es , but t er f l y c ak e s, d e l i g h t f u l l i t t l e
c upc a k es a wor l d o f ca k e s, i n f a ct .

To help you along, ther es information on

baking techniques and the equipment Sponges t e a c a k e s fruit cakes

teacakes
youll need to become a master baker.

fruit cakes }

www.acpbooks.com.au
 THE AUSTRALIAN

classic
Cakes
Sponges t e a c a k e s fruit cakes
 THE AUSTRALIAN

classic
Cakes
Sponges t e a c a k e s fruit cakes
 THE AUSTRALIAN

classic
Cakes
Sponges t e a c a k e s fruit cakes
 Contents
introdu cti o n 6

Clas sic Butter C a k e s 8

Clas sic Spong e C a k e s 5 2
Clas sic Choc o late C a k e s 8 4
Clas sic F ruit C a k e s 1 0 8
Clas sic Syrup C a k e s 1 6 4
Class ic De ss e rt C a k e s 1 8 8

equipm 28
e n t 22 6 baking te c h n iq u e s 2
gloss 237
a r y 2 3 4 co ndex
nv ersion ch ar t 2 3 6 i

Classic Cakes { 5} chapter name

Introduction
cakes

The Australian Womens Weekly Test Kitchen

has a reputation for producing wonderful
recipes of all types, but when it comes to
baking, we lead the field. The cakes in this
cookbook cover the spectrum, from the
simplest teacakes through to glamorous
dessert cakes, cakes for Christmas and just
about every other occasion. In fact, every
recipe youd expect to find in a collection of
classics. The recipes are triple-tested, often
more, and photographed beautifully.

{6}
 Dessert
Most cakes can double as a dessert. Serve a
sponge cakes
The sponge-making method
warm wedge of just about any cake you can think involves lots of aeration. The
of the microwave oven does a good job of this key to success is getting the air
dollop the cake with ice-cream, custard (think into the mixture and holding it
fruit cake turning into a pudding here), half milk there before and during the
and half pouring cream (great with a simple baking. All sponge recipes
chocolate cake) or thick cream. involve beating air into the
eggs. Some recipes tell you to
beat the whole eggs, others
white, milk & dark chocolate
just the egg whites, before
Chocolate cakes white, a winning combination. adding the sugar. The whole
milk or dark can be made The only tricky part to
egg method is easier, because
by many different methods, making cakes by this easy
the egg yolks, which include
the simplest method of all method is cooling the
being melt and mix, where melted ingredients to the fat, make it almost impossible
usually the whole process of right temperature before to over-beat the mixture,
making the mixture involves the eggs and dry ingredients whereas the egg whites
the use of just one bowl or etc., are added to the can easily be over-beaten,
saucepan and a spoon. The mixture. We use a regular and then dry out, making it
ever popular mud cakes are supermarket-bought eating
difficult to dissolve the sugar.
often made this way, simple quality chocolate in our
Folding in flour and any other
to make and decadently recipes for consistently
rich to eat, this has to be good results. ingredients is where most
beginner cooks come unstuck.
If youre having trouble using
a spatula, spoon or whisk
for the folding-in process,
glorious cakes try using your hand like a
Baking is fun and rewarding, and with a little practice
rake, pulling the flour etc., up
youll soon become an expert. Make notes to yourself
and through the egg mixture.
about textures of mixtures, beating and baking times; these
This works for me.
notes will help you remember and refine your techniques.

Butter and fruit cakes are first cousins

Most butter and fruit cakes are made by The traditional method of creaming
the creaming method. This is an easy involved a lot of hard work, beating the
method if you have an electric mixer, butter, sugar and egg mixture either with
especially a stand-alone mixer you can your hand or with a wooden spoon. If you
be doing other things while the mixer gets dont have an electric mixer, its good to
on with the job. A hand-held mixer works know that your hand will do a better, and
just as well, but boredom is inclined to set quicker, job than a wooden spoon, simply
in, so there is a tendency to underbeat the because your hand is warm and will soften
mixture, resulting in a less than perfect cake. the butter more readily than the spoon. Do
it once just for the fun and feel of it.

Classic Cakes { 7} introduction

Classic Cakes { 52 } Sponge cakes
 c l a ss i c

Sponge cakes
2
Eggs are the star ingredients in
sponge cakes, they are responsible
for the light airy textures and the
melt-in-the mouth appeal. A quick light
touch is needed when the other ingredients
are combined with the beaten egg mixture.
These cakes can be challenging to make,
but are worth the effort.

{ 53}
 gnoise sponge
4 eggs
cup (110g) caster sugar
cup (100g) plain flour
60g butter, melted, cooled
300ml thickened cream
1 tablespoon icing sugar
cup (80g) strawberry jam, warmed
500g strawberries, sliced thinly
1 tablespoon icing sugar, extra

1 Preheat oven to 180C/160C fan-forced. 4 Pour mixture into pan; bake about
Grease deep 20cm-round cake pan; line 20 minutes. Turn immediately, top-side
base with baking paper. up, onto baking-paper-covered wire rack
2 Combine eggs and sugar in large to cool.
heatproof bowl, place over saucepan of 5 Beat cream and sifted icing sugar in
simmering water (do not allow water to small bowl with electric mixer until soft
touch base of bowl); beat with electric peaks form. Split sponge in half; place
mixer about 10 minutes or until mixture one half, cut-side up, on serving plate.
is thick and creamy. Remove bowl from Spread with jam and cream; top with
saucepan; beat mixture until it returns strawberries, then remaining sponge.
to room temperature. Decorate cake with extra sifted icing
3 Sift half the flour over egg mixture; sugar, and strawberries, if you like.
carefully fold in flour. Sift remaining
flour into bowl, fold into mixture. Working
quickly, fold in melted butter.

{prep + cook time 1 hour serves 8}

Classic Cakes {54} Sponge cakes

Classic Cakes { 55} Sponge cakes
Classic Cakes { 56 } Sponge cakes
 jam roll
3 eggs, separated
cup (110g) caster sugar
2 tablespoons hot milk
cup (110g) self-raising flour
cup (55g) caster sugar, extra
cup (160g) jam, warmed

1 Preheat oven to 200C/180C fan-forced. plastic spatula to fold milk and flour
Grease 25cm x 30cm swiss roll pan; line through egg mixture. Spread mixture
base and long sides with baking paper, into pan; bake about 8 minutes.
extending paper 5cm over sides. 4 Meanwhile, place a piece of baking
2 Beat egg whites in small bowl with paper cut the same size as the pan on
electric mixer until soft peaks form; bench; sprinkle with extra sugar. Turn
gradually add sugar, 1 tablespoon at a hot sponge onto paper; peel away lining
time, beating until sugar is dissolved paper. Cool; trim all sides of sponge.
between additions. With motor operating, 5 Roll sponge from short side; unroll,
add egg yolks, one at a time, beating spread evenly with jam. Re-roll cake,
about 10 minutes or until mixture is from same short side, by lifting paper
thick and creamy. and using it as a guide. Serve jam roll
3 Pour hot milk down side of bowl; add with whipped cream, if desired.
triple-sifted flour. Working quickly, use

{prep + cook time 30 minutes serves 10}

Classic Cakes { 57} Sponge cakes

 ginger fluff roll
3 eggs
cup (150g) caster sugar
cup (100g) wheaten cornflour
1 teaspoon cream of tartar
teaspoon bicarbonate of soda
1 teaspoon cocoa powder
2 teaspoons ground ginger
teaspoon ground cinnamon
GINGER CREAM filling
cup (180ml) thickened cream
2 tablespoons golden syrup
1 teaspoon ground ginger

1 Preheat oven to 180C/160C fan-forced. paper cut the same size as the pan on
Grease 25cm x 30cm swiss roll pan; line bench; sprinkle with remaining sugar.
base and long sides with baking paper, Turn hot sponge onto paper; peel away
extending paper 5cm over sides. lining paper. Cool; trim sides of sponge.
2 Beat eggs and cup of the sugar in 5 Meanwhile, make ginger cream filling.
small bowl with electric mixer until 6 Spread sponge with filling. Using paper
mixture is thick and creamy and sugar as a guide, roll sponge from long side.
is dissolved. Cover with plastic wrap; refrigerate
3 Triple-sift dry ingredients; fold into 30 minutes.
egg mixture. Spread sponge mixture GINGER CREAM filling Beat
into pan; bake about 12 minutes. ingredients in small bowl with electric
4 Meanwhile, place a piece of baking mixer until firm peaks form.

{prep + cook time 35 minutes (plus refrigeration time) serves 10}

Classic Cakes {58} Sponge cakes

Classic Cakes { 59} Sponge cakes
Classic Cakes { 60 } Sponge cakes
 featherlight sponge cake
4 eggs
cup (165g) caster sugar
cup (100g) wheaten cornflour
cup (30g) custard powder
1 teaspoon cream of tartar
teaspoon bicarbonate of soda
cup (110g) apricot jam
300ml thickened cream, whipped

1 Preheat oven to 180C/160C fan-forced. 3 Triple-sift dry ingredients; fold into

Grease and flour two deep 22cm-round egg mixture. Divide sponge mixture
cake pans; shake away excess flour. between pans; bake about 20 minutes.
2 Beat eggs and sugar in small bowl Turn sponges, top-side up, onto baking-
with electric mixer until mixture is thick paper-covered wire rack to cool.
and creamy and sugar is dissolved; 4 Sandwich sponges with jam and cream.
transfer to large bowl.

{ prep + cook time 40 minutes serves 10 }

Classic Cakes {61} Sponge cakes

 honey spice sponge cake
2 eggs
cup (110g) caster sugar
cup (50g) wheaten cornflour
1 tablespoons custard powder
1 teaspoon mixed spice
teaspoon cream of tartar
teaspoon bicarbonate of soda
300ml thickened cream
2 tablespoons honey
1 tablespoon icing sugar

1 Preheat oven to 180C/160C fan-forced. evenly with remaining sugar. Turn hot
Grease 25cm x 30cm swiss roll pan; line sponge onto paper; peel away lining
base and long sides with baking paper, paper. Cool; trim all sides of sponge.
extending paper 5cm over sides. 5 Beat cream and honey in small bowl
2 Beat eggs and cup of the sugar in with electric mixer until firm peaks form.
small bowl with electric mixer about 6 Cut sponge widthways into three
10 minutes or until thick and creamy. equal-sized rectangles. Place one piece
3 Meanwhile, triple-sift dry ingredients; of sponge on serving plate; spread with
fold into egg mixture. Spread mixture half the cream mixture. Top with second
into pan; bake 10 minutes. piece of sponge and remaining cream.
4 Place a piece of baking paper cut the Finish with remaining sponge piece
same size as the pan on bench; sprinkle then dust with sifted icing sugar.

{prep + cook time 30 minutes serves 6 }

Classic Cakes { 62 } Sponge cakes

Classic Cakes { 63} Sponge cakes
Classic Cakes { 64 } Sponge cakes
 strawberry powder puffs
2 eggs
cup (75g) caster sugar
2 tablespoons cornflour
2 tablespoons plain flour
2 tablespoons self-raising flour
cup (125ml) thickened cream
2 tablespoons icing sugar
cup (65g) finely chopped strawberries

1 Preheat oven to 180C/160C fan-forced. holes. Bake about 7 minutes; turn

Grease and flour three 12-hole shallow immediately onto wire racks to cool.
(1-tablespoon/20ml) round-based patty 4 Beat cream and half the sifted icing
pans; shake away excess flour. sugar in small bowl with electric mixer
2 Beat eggs and sugar in small bowl until firm peaks form; fold in strawberries.
with electric mixer about 4 minutes or Sandwich puffs with strawberry cream
until thick and creamy. Triple-sift flours; just before serving. Dust with remaining
fold into egg mixture. sifted icing sugar.
3 Drop 1 teaspoon of mixture into pan

{prep + cook time 40 minutes makes 36}

tip If you dont have three patty pan trays, just wash, grease and flour the pan
again, and continue using until all the mixture is baked.

Classic Cakes { 65} Sponge cakes

 strawberry jelly cakes
6 eggs
cup (150g) caster sugar
cup (50g) cornflour
cup (75g) plain flour
cup (50g) self-raising flour
80g packet strawberry jelly crystals
2 cups (160g) desiccated coconut
300ml thickened cream, whipped

1 Preheat oven to 180C/160C fan-forced. 4 Meanwhile, make jelly as per packet

Grease 20cm x 30cm lamington pan; instructions; refrigerate until set to the
line base and long sides with baking consistency of unbeaten egg white.
paper, extending paper 5cm over sides. 5 Trim all sides of cake. Cut cake into
2 Beat eggs in large bowl with electric 15 squares; dip squares into jelly, drain
mixer about 10 minutes or until thick off excess. Place coconut into medium
and creamy; gradually add sugar, beating bowl; toss squares in coconut.
until dissolved between additions. Refrigerate 30 minutes. Halve cakes
Triple-sift flours; fold into egg mixture. horizontally; sandwich cakes with
3 Spread mixture into pan; bake about whipped cream.
35 minutes. Turn cake immediately onto
baking-paper-covered wire rack to cool.

{prep + cook time 50 minutes (plus refrigeration time) makes 15}

Classic Cakes { 66 } Sponge cakes

Classic Cakes { 67} Sponge cakes
Classic Cakes { 68 } Sponge cakes
 lamingtons
6 eggs
cup (150g) caster sugar
cup (50g) cornflour
cup (75g) plain flour
cup (50g) self-raising flour
2 cups (160g) desiccated coconut
chocolate icing
4 cups (640g) icing sugar
cup (50g) cocoa powder
15g butter, melted
1 cup (250ml) milk

1 Preheat oven to 180C/160C fan-forced. 4 Meanwhile, make chocolate icing.

Grease 20cm x 30cm lamington pan; 5 Cut cake into 16 squares; dip each
line base and long sides with baking square into icing, drain off excess. Place
paper, extending paper 5cm over sides. coconut into medium bowl; toss squares
2 Beat eggs in large bowl with electric in coconut. Place lamingtons on wire
mixer about 10 minutes or until thick rack to set.
and creamy; gradually add sugar, beating chocolate icing Sift icing sugar and
until dissolved between additions. cocoa into medium heatproof bowl; stir
Triple-sift flours; fold into egg mixture. in butter and milk. Set bowl over medium
3 Spread mixture into pan; bake about saucepan of simmering water; stir until
35 minutes. Turn cake immediately onto icing is of a coating consistency.
baking-paper-covered wire rack to cool.

{prep + cook time 50 minutes makes 16}

Classic Cakes { 69} Sponge cakes

 victoria sponge sandwich
250g butter
1 teaspoon vanilla extract
1 cup (220g) caster sugar
4 eggs
cup (80ml) milk
2 cups (300g) self-raising flour
cup (110g) raspberry jam, warmed

1 Preheat oven to 180C/160C fan-forced. then remaining sifted flour; stir until
Grease two deep 20cm-round cake pans; mixture is smooth.
line bases with baking paper. 3 Divide mixture evenly between pans;
2 Beat butter, extract and sugar in small bake about 30 minutes.
bowl with electric mixer until light and 4 Turn cakes, top-sides up, onto
fluffy. Beat in eggs, one at a time. Add baking-paper-covered wire rack to
milk and beat well. Transfer mixture to cool. Sandwich cakes with jam; dust
large bowl. Stir in half the sifted flour, with sifted icing sugar, if you like.

{prep + cook time 50 minutes serves 10}

Classic Cakes { 70 } Sponge cakes

Classic Cakes { 71} Sponge cakes
Classic Cakes { 72 } Sponge cakes
 chocolate sponge
3 eggs
cup (110g) caster sugar
cup (35g) cornflour
cup (35g) plain flour
cup (35g) self-raising flour
2 tablespoons cocoa powder
300ml thickened cream, whipped
coffee icing
3 teaspoons instant coffee granules
2 tablespoons milk
1 cups (240g) icing sugar
1 teaspoon softened butter

1 Preheat oven to 180C/160C fan-forced. 4 Make coffee icing.

Grease deep 22cm-round cake pan; line 5 Split sponge in half; sandwich with
base with baking paper. cream. Spread top with coffee icing;
2 Beat eggs in small bowl with electric stand until set before cutting.
mixer about 10 minutes or until thick coffee icing Combine coffee and milk
and creamy; gradually add sugar, beating in small bowl; stir until dissolved. Sift
until dissolved between additions; icing sugar into small bowl; stir in butter
transfer mixture to large bowl. Triple-sift and enough of the coffee mixture to give
dry ingredients; fold into egg mixture. a firm paste. Stir over hot water until
3 Spread mixture into pan; bake about icing is spreadable; do not over-heat.
25 minutes. Turn sponge immediately Use immediately.
onto baking-paper-covered wire rack
to cool.

{prep + cook time 40 minutes (plus standing time) serves 10}

Classic Cakes { 73} Sponge cakes

 lamington roll
3 eggs
cup (110g) caster sugar
cup (110g) self-raising flour
2 tablespoons hot milk
cup (60g) desiccated coconut
butter cream filling
90g unsalted butter, softened
1 teaspoon vanilla extract
1 cup (160g) icing sugar
1 tablespoon milk
chocolate icing
1 cup (160g) icing sugar
cup (25g) cocoa powder
1 teaspoon softened butter
2 tablespoons milk

1 Preheat oven to 180C/160C fan-forced. 5 Spread filling over sponge. Using

Grease 26cm x 32cm swiss roll pan; line paper as a guide, roll sponge from long
base and long sides with baking paper, side. Place on wire rack set over tray;
extending paper 5cm over sides. pour icing over roll. Press remaining
2 Beat eggs in small bowl with electric coconut onto roll; refrigerate 30 minutes
mixer about 10 minutes or until thick or until set.
and creamy; gradually add sugar, beating butter cream filling Beat butter and
until dissolved between additions. Fold extract in small bowl with electric mixer
in sifted flour and milk, in two batches; until pale and creamy. Gradually beat in
pour into pan. Bake about 12 minutes. sifted icing sugar and milk until light
3 Place a piece of baking paper cut the and fluffy.
same size as the pan on bench; sprinkle chocolate icing Sift icing sugar and
evenly with a third of the coconut. Turn cocoa into small heatproof bowl; stir in
hot sponge onto paper; peel away lining butter and milk. Place bowl over small
paper. Using paper as a guide, loosely roll pan of simmering water; stir until icing
sponge from long side. Stand 2 minutes; reaches a pouring consistency.
unroll. Cool; trim all sides of sponge.
4 Make butter cream filling. Make
chocolate icing.

{prep + cook time 45 minutes (plus refrigeration time) serves 10}

Classic Cakes { 74 } Sponge cakes

Classic Cakes { 75} Sponge cakes
Classic Cakes { 76 } Sponge cakes
 passionfruit curd
sponge cakes
3 eggs
cup (110g) caster sugar
cup (110g) self-raising flour
20g butter
cup (60ml) boiling water
passionfruit curd
cup (80ml) passionfruit pulp
cup (110g) caster sugar
2 eggs, beaten lightly
125g unsalted butter, chopped coarsely

1 Make passionfruit curd. loosen edges of cakes from pan using

2 Preheat oven to 180C/160C fan-forced. a small knife; turn immediately onto
Grease 12-hole (-cup/125ml) oval friand baking-paper-covered wire racks to cool.
pan; dust lightly with flour. 5 Split cooled cakes in half. Spread
3 Beat eggs in small bowl with electric cut-sides with curd; replace tops. Dust
mixer about 10 minutes or until thick lightly with sifted icing sugar before
and creamy. Gradually add sugar, beating serving, if you like.
until dissolved between additions. passionfruit curd Combine ingredients
Transfer mixture to a large bowl. Fold in medium heatproof bowl; stir over pan
in sifted flour then combined butter of simmering water about 10 minutes or
and the boiling water. until mixture coats the back of a wooden
4 Divide mixture among pan holes; spoon (do not let water touch base of
bake about 12 minutes. Working quickly, bowl). Cover; refrigerate 3 hours.

{prep + cook time 40 minutes (plus refrigeration time) makes 12}

Classic Cakes { 77} Sponge cakes

 ginger sponge
5 eggs, separated
cup (165g) caster sugar
1 tablespoon golden syrup
cup (50g) self-raising flour
cup (50g) cornflour
3 teaspoons ground ginger
1 teaspoon ground cinnamon
2 teaspoons cocoa powder
300ml thickened cream, whipped

1 Preheat oven to 180C/160C fan-forced. 3 Pour mixture into pans; bake about
Grease two deep 20cm-round cake pans; 18 minutes. Immediately turn sponges,
line bases with baking paper. top-side up, onto baking-paper-covered
2 Beat egg whites in medium bowl with wire rack to cool.
electric mixer until soft peaks form; 4 Sandwich sponges with whipped cream.
gradually add sugar, beating until sugar Serve dusted with sifted icing sugar,
is dissolved between additions. Beat in if you like.
egg yolks and golden syrup. Triple-sift
dry ingredients; fold into egg mixture.

{prep + cook time 40 minutes serves 10}

Classic Cakes { 78 } Sponge cakes

Classic Cakes { 79} Sponge cakes
Classic Cakes { 80 } Sponge cakes
 best-ever sponge cake
4 eggs
cup (165g) caster sugar
1 cup (150g) self-raising flour
1 tablespoon cornflour
10g butter, softened
cup (80ml) hot water
cup (115g) lemon butter
cup (180ml) thickened cream, whipped
1 tablespoon icing sugar

1 Preheat oven to 180C/160C fan-forced. down side of bowl; using one clean
Grease two deep 20cm-round cake pans; hand, fold through egg mixture.
line base with baking paper. 3 Pour mixture evenly into pans; bake
2 Beat eggs in small bowl with electric about 25 minutes. Immediately turn
mixer about 10 minutes or until thick sponges, top-side up, onto baking-
and creamy. Gradually add sugar, beating paper-covered wire rack to cool.
until dissolved between additions. 4 Sandwich sponges with lemon butter
Triple-sift flours; fold into egg mixture. and cream. Serve dusted with sifted
Pour combined butter and the water icing sugar.

{prep + cook time 50 minutes serves 8}

Classic Cakes { 81} Sponge cakes

 angel food cake
cup (75g) plain flour
cup (75g) wheaten cornflour
1 cups (275g) caster sugar
teaspoon salt
12 egg whites
1 teaspoon cream of tartar
1 teaspoon vanilla extract

1 Preheat oven to 180C/160C fan-forced. 5 Place a piece of baking paper cut

2 Sift flours, cup of the sugar and the larger than the pan on bench; turn pan
salt together six times. upside down onto bench over baking
3 Beat egg whites in large bowl with paper (the pan should rest on its feet,
electric mixer until foamy; beat in cream or the tube, above the paper) do not
of tartar. Gradually add remaining sugar move pan until cake is cold (the cake
to egg mixture, beating until dissolved will drop from the pan when cold).
between additions. Add extract; beat If necessary, use a metal spatula to
until firm peaks form. Transfer egg release the cold cake from the dome
mixture to a larger bowl; use a whisk and base. Decorate with fresh berries,
to gently fold in flour mixture. if you like.
4 Spread mixture into ungreased
25cm tube pan; bake about 30 minutes.

{prep + cook time 50 minutes (plus standing time) serves 10}

tip A tube pan is a round cake pan with tall, smooth sides and a hollow
metal tube in the centre. The tube (which may be higher than the
outside of the pan) helps give a more even baking in the centre of the cake.

Classic Cakes { 82 } Sponge cakes

Classic Cakes { 83} Sponge cakes