Nans Easy Cake Recipes
- Replies 1
I want to share a couple of my Nan's easy Cake recipes, I did need to convert her ounces and grams to cups
Going through her recipe book bought back so many of my wonderful childhood memories
Isn't it wonderful how something so small as an old recipe book can do this , I smiled and also shed a few tears doing this.
Sultana Tea Cake
Ingredients
1 Tablespoon of butter
1/2 cup sugar
1 egg beaten
pinch of salt
1 cup of milk
1/3 cup of sultanas
2 cups plain flour
2 teaspoons baking powder
Method
1. Cream butter and sugar together
2. Add beaten egg and milk stir through
3. Stir through sifted flour, salt and baking powder then add sultanas
4. grease and flour a cake tin ( she had no size ) I will say either a bar tin or a small round tin. She had also written that can be cooked individually in a Patty tin
5. cook in a preheated oven 180 C and cook for 20 minutescthen reduce heat to 160 C and cook a further 15 to 20 minutes , Cool on a wire rack
WHITE CAKE
This is a basic Cake that she used for birthday cakes
Ingredients
2 cups plain flour
2 teaspoons of baking powder
125g butter
3 egg whites stifly beaten
1 cup caster sugar ( she had sifted sugar)
2/3 cup milk
1 teaspoon vanilla essence
METHOD
1. Sift together flour and baking powder 3 times.
2. Cream together sugar and butter until fluffy.
3. Add flour to butter mixture alternately with milk, adding a small amount at a time. Beating well affer each addition until smooth.
4. Add vanilla. Fold through egg whites.
5. Bake in 2 well greased small round cake pans around 20cm or one larger cake pan 22cm in a moderate oven 180 C or 170 C fan forced for 25 to 30 minutes for larger pan 45 to 50 minutes
Icing suggestions for white cake
Chocolate Icing
Ingredients
1/2 tablespoon of butter
3 tablespoons of milk
70 g of dark chocolate
2 cups Icing sugar
1 teaspoon vanilla essence
Method
1. Heat butter, chocolate and milk in top of a double boiler ,
2. Add sugar slowly , beating continuously, add Vanilla essence beat until creamy
If necessary add more milk until you get a nice spreadable consistency
Use to ice cake top and sides
Chocolate Whipped Cream Filling
Used as a filling between cakes , Ive used this as a frosting on cup cakes
Ingredients
4 Tablespoons sugar
Pinch of salt
50 grams chocolate
1 cup cream whipped
1/2 teaspoon vanilla essence
METHOD
1. combine suhar, salt,chocolate and 2 Tablespoons of the cream and heat in a double boiler .
2. When chocolate has melted and sugar dissolved remove from heat and beat with an electric mixer
( nan had said rotary beater ) until blended. Cool
3. When cold fold into whipped cream, add vanilla .
I will add more recipes to this page later today including orange frosting, lemon frosting , custard cream filling an Angel cake and date loaf cake
Going through her recipe book bought back so many of my wonderful childhood memories
Isn't it wonderful how something so small as an old recipe book can do this , I smiled and also shed a few tears doing this.
Sultana Tea Cake
Ingredients
1 Tablespoon of butter
1/2 cup sugar
1 egg beaten
pinch of salt
1 cup of milk
1/3 cup of sultanas
2 cups plain flour
2 teaspoons baking powder
Method
1. Cream butter and sugar together
2. Add beaten egg and milk stir through
3. Stir through sifted flour, salt and baking powder then add sultanas
4. grease and flour a cake tin ( she had no size ) I will say either a bar tin or a small round tin. She had also written that can be cooked individually in a Patty tin
5. cook in a preheated oven 180 C and cook for 20 minutescthen reduce heat to 160 C and cook a further 15 to 20 minutes , Cool on a wire rack
WHITE CAKE
This is a basic Cake that she used for birthday cakes
Ingredients
2 cups plain flour
2 teaspoons of baking powder
125g butter
3 egg whites stifly beaten
1 cup caster sugar ( she had sifted sugar)
2/3 cup milk
1 teaspoon vanilla essence
METHOD
1. Sift together flour and baking powder 3 times.
2. Cream together sugar and butter until fluffy.
3. Add flour to butter mixture alternately with milk, adding a small amount at a time. Beating well affer each addition until smooth.
4. Add vanilla. Fold through egg whites.
5. Bake in 2 well greased small round cake pans around 20cm or one larger cake pan 22cm in a moderate oven 180 C or 170 C fan forced for 25 to 30 minutes for larger pan 45 to 50 minutes
Icing suggestions for white cake
Chocolate Icing
Ingredients
1/2 tablespoon of butter
3 tablespoons of milk
70 g of dark chocolate
2 cups Icing sugar
1 teaspoon vanilla essence
Method
1. Heat butter, chocolate and milk in top of a double boiler ,
2. Add sugar slowly , beating continuously, add Vanilla essence beat until creamy
If necessary add more milk until you get a nice spreadable consistency
Use to ice cake top and sides
Chocolate Whipped Cream Filling
Used as a filling between cakes , Ive used this as a frosting on cup cakes
Ingredients
4 Tablespoons sugar
Pinch of salt
50 grams chocolate
1 cup cream whipped
1/2 teaspoon vanilla essence
METHOD
1. combine suhar, salt,chocolate and 2 Tablespoons of the cream and heat in a double boiler .
2. When chocolate has melted and sugar dissolved remove from heat and beat with an electric mixer
( nan had said rotary beater ) until blended. Cool
3. When cold fold into whipped cream, add vanilla .
I will add more recipes to this page later today including orange frosting, lemon frosting , custard cream filling an Angel cake and date loaf cake
.png){kind=icon}
