I made my own birthday cake because I was sick of paying so much for a birthday cake that tastes meh and was probably made in a dirty kitchen (observations made from working in a bakery). So I made a lemon drizzle layered cake with lemon cream cheese frosting because lemon is my favourite ingredient to work with. It’s refreshingly sour and always in my fridge. You can make variations of this, in the form of cupcakes or perhaps just a one layered cake with the frosting on top.
Ingredients for one layer of 9 inch cake
150g Caster Sugar
pinch of salt
100g self raising flour
75g almond meal
A little milk (3-4 tablespoons)
Ingredients for Lemon Cream Cheese Frosting
250g Cream Cheese
150g icing sugar (adjust to your desired sweetness)
50ml lemon juice
Directions for cake
1. Preheat oven 180C or 160C fan oven. Grease and line loaf tin with greaseproof paper.
2. Whisk well butter, caster sugar, and zest of 1 lemon until light and fluffy. Approx 4-5min.
3. Add a pinch of salt and the eggs slowly one at a time until well combined before adding the next.
4. Change the whisk to paddle attachement.
5. Sift over flour and fold in, followed by almonds.
6. Add enough milk to bring mixture to dropping consistency so that it falls off the spoon.
7. Pour mixture in the loaf tin and even out the top. Make slight well in center.
8. Bake for 40-45 min, until a skewer comes out clean.
9. In a small sauce pan, combine juice of 2 lemons and demerera sugar and slowly heat until sugar is dissolved. Add zest of remaining lemon. Turn heat off.
10. Use a skewer stick to make holes in the cake and pour the drizzle lemon syrup slowly into the holes when the cake is warm. Important to do this once the cake is just out of the oven.
11. Let sit to cool.
Directions for Frosting
1. Whisk everything together
I’m reviving this blog all of a sudden because there’s no more school and I’m going to have so much time baking and trying out new recipes, it’ll be fun to share them. My mom recently celebrated her birthday and it’s the first time since forever that I baked someone a cake because I never had the luxury of putting aside 3 hours to bake and assemble a cake. I decided to make Strawberry Shortcake, a really simple layered sponge cake with whipped cream and strawberries in between, because it was her favourite cake. Plus, who in the right mind wouldn’t love strawberries and whipped cream?!
To assemble an entire 9 inch cake, I made 3 layers of sponge cake.
Ingredients for 1 layer of sponge cake
60g cake flour (necessary for a light cake)
20g butter (melted)
Directions for sponge cake
1. Whisk eggs and sugar over bain marie (hot water bath)
2. Remove from hot water and whisk with electric beater till pale and creamy.
3. Sift flour into mixture and whisk.
4. Fold melted butter into mixture.
5. Place into 160 degrees celsius fan oven (timing depends on your oven, just keep checking).
6. Remove when you put a stick through and it comes out clean.
Ingredients for Syrup 20ml hot water 1 tsp rum 1/2 tbsp sugar
Directions for syrup 1. Just mix everything together
Ingredients for whipped cream (for a 9 inch cake) 900ml cream
3 tbsp rum
3/4 tsp vanilla essence
3 tbsp icing sugar
Directions for whipped cream
1. Just whisk everything together (use an electric whisk and be careful not to over whisk if not it’ll split!)
Directions for assembling cake
1. Brush syrup onto each layer to prevent it from becoming soggy from the whipped cream.
2. Spread cream onto sponge cake with palette knife
3. Slice strawberries and arrange them
4. Spread whipped cream again, be generous
5. Place a second layer of sponge on top.
6. Repeat and frost the entire cake with whipped cream 🙂
I baked chocolate chip muffins and banana muffins today to sell at the Assisi Hospice Charity Funfair tomorrow.
Here’s the recipe for the muffins!
After making them tons of times, I discovered some dos and don’ts!
Makes 6 muffins
135ml of milk
90 ml of melted butter
150g of self-raising flour
60g of sugar
3/4 tsp of baking powder
120 g of chopped chocolate
Mix the wet ingredients (milk, butter, eggs) together. (Make sure that the melted butter has cooled before mixing). Beat it so that bubbles form.
Mix the dry ingredients together. Sift the flour and baking powder together (to ensure even mix).
Mix the wet and dry ingredients together. Slowly fold it in. Do not fold it in so many times because it would deflate the air bubbles you created, resulting in a hard muffin. The mixture should be lumpy.
Pour the mixture into muffin cups and pop into the oven at 200 Celsius Degrees.