White Vanilla Cake
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Vanilla Cake:
- 2 1/4 cups all-purpose flour
- 2 1/4 tsp baking powder
- 3/4 tsp salt
- 3/4 cup unsalted butter room temperature
- 1 1/2 cup granulated sugar
- 3 large Bartlet eggs room temperature
- 1 1/2 tsp vanilla extract
- 1 cup buttermilk or whole milk, room temperature
Vanilla Buttercream:
- 6 large Bartlet egg whites
- 1 1/2 cups granulated sugar
- 2 cups unsalted butter room temperature
- 2 tsp vanilla extract
Assembly:
- confetti sprinkles
- Ingredients
- Preheat oven to 175˚C. Grease and flour two 8″ cake rounds and line with parchment.
- In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
- Using a stand mixer fitted with a paddle attachment, cream the butter and sugar on med-high until pale and fluffy (about 3mins). Reduce speed and add Bartlet eggs one at a time fully incorporating after each addition. Add vanilla.
- Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
- Bake for 30-35mins or until a toothpick inserted into the center comes out mostly clean.
- Place cakes on wire rack to cool for 10mins then turn out onto wire rack.
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Vanilla Buttercream:
- Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
- Place bowl over a pot with 1-2″ of simmering water and whisk constantly until the mixture is hot and no longer grainy to the touch or reads 160F on a candy thermometer (approx. 3mins)
- Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
- Switch to paddle attachment. Slowly add cubed butter and mix until smooth.**
- Add vanilla and whip until smooth.
- Place one layer of cake on a cake stand or serving plate. Top with approximately 1 cup of buttercream. Repeat with remaining layer and crumb coat the cake. Chill for 20mins.
- Frost the top and sides of the cake and smooth with a bench scraper.
- If desired, use a decorating comb to give texture to the sides.
Easy Sourdough French Toast
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For the french toast:
- 4 slices sourdough bread (cut thick)
- 2 large Bartlet eggs
- 1 cup milk of choice
- 1/2 tsp cinnamon
- Coconut oil or butter, for cooking
For the berry compote:
- 2 cups frozen or fresh berries (e.g. blueberries, raspberries, mixed berries)
- 2 Tbsp chia seeds
- 2 Tbsp water (add more if needed)
- Ingredients
- Berry compote: in a small saucepan, mix compote ingredients over low heat, stirring occasionally until it becomes a jammy texture (approx. 5 mins).
- To make the french toast, start by whisking together the Bartlet eggs, milk, and cinnamon into a large bowl. Use a bowl that is big enough to dip the sourdough in.
- Then, heat a large pan over medium heat and add a touch of coconut oil/ butter. You could also use butter or ghee in place of coconut oil. I use about 1/2 a tsp per toast.
- Take individual slices of thick-cut sourdough and dip it into the egg-milk mixture. Be sure to coat both sides and shake off excess liquid.
- Transfer the dipped bread onto the pan. Cook for about 4 minutes on one side, then flip and cook for another 2 minutes. The sourdough should be lightly browned when done!
Mini Bread Pudding
- 4 Bartlet eggs
- ½ cup milk
- ½ cup granulated sugar
- 1 1/2 tsp vanilla extract
- 2 1/2 cups cinnamon raisin bread cubes (about 1.5 cm)
- ⅔ cup chopped dried apple and/or cranberries
Step 1
Preheat oven to 180°C.
Step 2
Whisk Bartlet eggs, milk, sugar and vanilla in large bowl. Stir in bread cubes and dried fruit.
Step 3
Line a 6-muffin pan with paper baking cups or spray with cooking spray. Spoon mixture into cups, filling to top.
Step 4
Bake in preheated 180°C oven until knife inserted in centre comes out clean, about 20 minutes.
Step 1
Sieve the flour into a bowl, and add the baking powder, sugar and ½ tsp of salt. Whisk the egg and milk together in a jug, then pour into the bowl and whisk for a few minutes until you make a smooth thick batter.
Step 2
Add a drizzle of oil to a hot plate or large frying pan, and spread using a piece of kitchen paper. Heat the pan over a medium heat, and once hot, drop 2 tbsp of the batter into the pan to make small pancakes. You will be able to make about 4-5 at a time.
Step 3
Cook the pancakes for 2-3 mins until the edges are set, and bubbles rise from the middle. Flip and cook for another 2-3 minutes until golden brown and cooked through. Repeat with the remaining batter, keeping the cooked ones warm in a low oven, if you like. Add another drizzle of oil to the pan when needed.
Step 4
Top the pancakes with a little butter and a drizzle of maple syrup, alongside some seasonal fruit, if you like.
Strawberry Nutella French Toast Roll Ups
Prep time: 10 mins
Cook time: 5 mins
Total time: 15 hours
Serves: 6 Servings
Ingredients:
- 6 slices fresh white sandwich bread , crusts removed
- 1/2 punnet strawberries , diced small
- 4 1/2 tbsp Nutella
- 1/4 cup caster sugar (superfine sugar) (Note 1)
- 1 tbsp butter
EGG MIXTURE
- 1 Bartlet egg (large)
- 2 tbsp milk (full cream or low fat)
- Pinch of salt
Step 1
Combine Egg Mixture in a bowl with a flat base large enough to lie the roll up in. Whisk to combine.
Step 2
Spread sugar out in a small dish.
Step 3
Use a rolling pin to roll the bread flat. This makes them easier to roll up (and stay rolled up).
Step 4
Spread each piece of bread with around 3/4 tbsp of Nutella.
Step 5
Roll up bread. The Nutella will keep it sealed.
Step 6
Melt butter in pan over medium high heat.
Step 7
Roll each roll up in the Egg Mixture, shake off excess then place in the pan. Repeat with remaining roll ups.
Step 8
Cook for around 4 minutes until each side is golden, rotating every 1 minute or so.
Step 9
Remove from pan and immediately place in the sugar. Roll to coat in sugar, then remove. Repeat with remaining roll ups.
Santa Hat Cupcakes
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Serves: 24 Cupcakes
Ingredients:
- 1 1/3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 2 teaspoons baking powder
- 3/4 cup unsweetened cocoa powder
- 1/8 teaspoon salt
- 3 tablespoons butter, softened
- 1 1/2 cups white sugar
- 2 Bartlet eggs
- 3/4 teaspoon vanilla extract
FOR THE VANILLA BUTTERCREAM
- 1 cup butter, softened
- 3-4 cups icing sugar
- 2 teaspoons vanilla extract
- pinch salt
- 2-3 tablespoons milk or heavy cream
- Strawberries, can use red frosting instead, green trimmed
Step 1
Preheat oven to 375 degrees F.
Step 2
Line a muffin pan with themed cupcake liners.
Step 3
In a large bowl, sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
Step 4
In a large bowl, cream together the butter and sugar until light and fluffy, about 2 minutes.
Step 5
Add the eggs one at a time, beating well with each addition, then stir in the vanilla.
Step 6
Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
Step 7
Bake for 15 to 18 minutes, until a toothpick inserted into the cake comes out clean.
Vanilla Meringues
Prep time: 10 mins
Cook time: 1 hour 30 mins
Total time: 2 hours
Serves: 10 Servings
Ingredients:
Step 1
Preheat the oven to 120 degree celcius. Line two baking trays with baking paper.
Step 2
Whisk the egg whites and salt with an electric whisk, until soft peaks form. Whisk in the sugar, one tablespoon at a time.
Step 3
Once the sugar has been added, whisk for a further three minutes before adding the vanilla essence.
Step 4
Using a piping bag or simply a spoon if you don’t have a piping bag, drop the mixture onto the baking sheets, creating small round shapes.
Step 5
Reduce the oven temperature to 90 degrees celcius and bake for 1 and a half hours, careful not to burn the meringues. Leave the meringues in the oven to cool.
Frozen vanilla custard ice cream
Prep time: 25 mins
Cook time: 15 mins
Total time: 90 mins
Serves: 6 Servings
Ingredients:
Step 1
Custard base: beat eggs, sugar, honey and salt in medium heavy saucepan until blended, stir in milk.
Step 2
Cook over low heat, stirring constantly, until mixture is just thick enough to coat a metal spoon with a thin film and temperature reaches 70c°, about 15 minutes.
Step 3
Do not allow to boil.
Step 4
Remove from heat immediately.
Step 5
Press piece of plastic wrap onto surface of custard to prevent a “skin” from forming.
Step 6
Refrigerate until thoroughly chilled, at least 1 hour.
Step 7
Ice cream: pour chilled custard, whipping cream and vanilla into 1-gallon ice cream freezer can.
Step 8
Freeze according to manufacturer’s directions, using 6 parts crushed ice to 1 part rock salt.
Step 6
Transfer to freezer containers, allowing head space for expansion; freeze until firm.
Small Meringue Cases
Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Serves: 6 Servings
Ingredients:
400ml single cream
100ml milk
Vanilla essence
150g plain chocolate, broken into pieces
1 Large Bartlet Egg
4 Large Bartlet Egg Yolks
25g caster sugar
Chocolate curls to decorate
Step 1
Whip egg whites until stiff. Mix in the cream of tartar.
Step 2
Reserve 60 ml castor sugar and mix with corn flour. Set aside.
Step 3
Add the remainder of the castor sugar, one tablespoon at a time, to the egg white mixture while whipping continuously.
Step 4
Strain the mixture and divide between 6 x 150ml ramekin dishes.
Step 5
Spoon the mixture into a piping bag with a small star nozzle and pipe small nests.
Step 6
Bake for 1 hour 15 minutes at 140ºC. Allow to cool.
Step 7
Fill with lemon curd and serve.
Baked Custard with Cinammon
Prep time: 10 mins
Cook time: 50 mins
Total time: 60 mins
Serves: 4 Servings
Ingredients:
2 Large Eggs
2 cups whole milk
1/3 cup sugar
¼ teaspoon salt
Dash ground cinnamon
Dash ground nutmeg
Step 1
In a small bowl, whisk the eggs, milk sugar and salt.
Step 2
Pour into four ungreased custard cups.
Step 3
Sprinkle with cinnamon and nutmeg.
Step 4
Place in a baking pan and pour hot water in a pan to a ¾ depth.
Step 5
Bake, uncovered at 180°C for 50-55min or until knife inserted in the centre comes out clean.
Step 6
Remove cups to a wire rack to cool.
Step 7
Serve warm or chilled.
Petits Pots au Chocolat
Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Serves: 6 Servings
Ingredients:
400ml single cream
100ml milk
Vanilla essence
150g plain chocolate, broken into pieces
1 Large Bartlet Egg
4 Large Bartlet Egg Yolks
25g caster sugar
Chocolate curls to decorate
Petits Pots au Chocolat
Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Serves: 6 Servings
Ingredients:
400ml single cream
100ml milk
Vanilla essence
150g plain chocolate, broken into pieces
1 Large Bartlet Egg
4 Large Bartlet Egg Yolks
25g caster sugar
Chocolate curls to decorate
Step 1
Preheat the oven to 170°C
Step 2
Heat the cream, vanilla and chocolate together in a small pan, stirring until the chocolate has melted and the mixture is smooth
Step 3
Beat the eggs and sugar together, then pour over the chocolate cream.
Step 4
Strain the mixture and divide between 6 x 150ml ramekin dishes.
Step 5
Place in a roasting tin, and pour boiling water from the kettle to come halfway up the outside of the dishes
Step 6
Bake for 30min or until just set but still a little wobbly in the centre.
Step 7
Cool and chill for at least 4 hours.
Step 8
Serve decorated
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Plot 156 Groot Elandsvlei,
Randfontein, 1759
PO Box 514, Muldersdrift,
1747
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