Vanilla Cotton Chiffon Cake

Love 4 Chiffon Cakes

Makes one 21cm (base measurement, 24cm top measurement) angel-food tube pan.

[Ingredients]
75g butter
100g plain flour
100ml evaporated milk
1 teaspoon vanilla paste or extract
1 whole egg
6 egg yolks

6 egg whites
1/8 teaspoon salt
150g caster sugar
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[Preparation]
1. Preheat oven to 160°C. Do not grease or line the tube pan.
2. Melt butter in a saucepan over low heat. As soon as the butter is melted, remove from heat. Add all the flour at once and stir briskly to incorporate.
3. Add in evaporated milk and stir to combine. Beat in the vanilla, one whole egg and the 6 egg yolks to combine.
4. Beat the 6 egg whites with the salt until foamy. Gradually add in the sugar, one spoonful at a time. Beat until the meringue is glossy and thick but just under the stiff peaks stage.
5. Fold 1/3 of the meringue into the yolk mixture. When combined, fold in the next 1/3 of the meringue. Repeat with the remaining meringue until thoroughly combined.
6. Pour into the clean tube pan. Give the pan a light tap on the kitchen bench to get rid of any large bubbles in the batter.
7. Bake for about 50 minutes, or until cooked. Remove from oven and tap the pan again. Immediately turn the pan upside-down (use cups or drinking glasses to elevate the pan if necessary) and let cool completely this
way.
8. When the cake is cold, remove from the pan, slice and serve with tea or coffee.

Vanilla Cotton Chiffon Cake

 

Chocolate & Vanilla Marble Loaf

Chocolate & Vanilla Marble Loaf

Ingredients:
(A)
225g (8oz) margarine
225g (8oz) caster sugar (I cut down to 180g)
275g (10oz) self-raising flour
2 level tsp baking powder
4 large eggs
2 tbsp milk
½ tsp vanilla extract
(B)
1½ level tbsp cocoa powder
2 tbsp hot water

For the icing
25g (1oz) butter
15g (½oz) cocoa powder, sifted
1-2 tbsp milk
100g (3½oz) icing sugar, sifted
about 25g (1oz) white chocolate, melted

Method:
1) Preheat the oven to 160°C/Fan 140°C/gas 3. Lightly grease a 900g (2lb) loaf tin, 17 x 9 x 9cm (6½ x 3½ x 3½in) base measurement (I used a 9”x5” loaf pan) and line with a wide strip of non-stick baking parchment to go up the wide sides and over the base of the tin.
2) Measure (A) into a large bowl and beat with a hand-held electric mixer for about 2 minutes, until well blended. Spoon half the mixture into another bowl and set aside.
3) In a small bowl, mix the cocoa powder and hot water together until smooth (I prepared this first before step 1). Allow to cool slightly, then add to one of the bowls of cake mixture, mixing well until evenly blended.
4) Spoon the vanilla and chocolate cake mixtures randomly into the prepared tin until all of the mixture is used up, and gently level the surface. Bake for 50 minutes to 1 hour, until the cake is well risen, springy to the touch and beginning to shrink away from the sides of the tin. Allow to cool in the tin for a few minutes, then turn out onto a wire rack, peel off the lining paper and leave to cool completely.

To make the icing, melt the butter in a small pan, add the cocoa powder, stir to blend and cook gently for one minute. Stir in the milk and icing sugar, then remove from the heat and mix thoroughly. If necessary, leave the icing on one side, stirring occasionally, to thicken. Spread the cold cake evenly with the icing, then drizzle the melted white chocolate over the top. Leave to set.

(Recipe reference: Marry Berry’s Simple Cakes by Marry Berry)

http://angelcookbakelove.blogspot.com/2011/04/10-minute-chocolate-vanilla-marble-loaf.html