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Strawberries are always in season with
!
Recipe:
2 Cups gluten free self raising flour
2 tbsp cornflour
2/3 cup cocoa powder
6 large eggs separated
1 teaspoon salt
1 tbsp baking powder
1 cup water
1/2 cup vegetable or canola oil
1 1/2 cups of sugar (save 1/2 for egg whites)
Buttercream:
250g of Trex or crisco
500g icing sugar (powdered sugar)
Add flavouring until you like it! generally the stronger the better
For the cake:
In a medium bowl, whisk together the six egg yolks, oil, cocoa powder, and water. Sift together the flour, baking powder, salt, and 1 cup of sugar into the bowl and mix until smooth.
In a mixing bowl, use an electric mixer to beat the egg whites and cream of tarter until light and foamy. Slowly add in 1/2 cup of sugar, beating until stiff peaks form.
Stir about 1/3 of the egg white mixture into the cake batter and mix. Gently fold in the remaining egg white mixture.
Divide the batter between 2 x 9" prepared papered pans. Bake for approximately 20 mins @ 180 c, or until the cake springs back when touched with your finger. Run a blade around the edge of the cake and invert to remove the cake from the pans. Peel away the parchment paper.
To assemble the cake, place one layer on a cake pan, then generously spread the "buttercream" in the middle Add your sliced strawberries in the middle along with some strawberry jam(jelly for america terms?) if you wish. Add the next layer of cake.
Frost the top and sides (if you want it fully frosted) with the "buttercream" frosting. Chill until ready to serve!
For the buttercream:
Beat or whip the softened trex/crisco with flavourings until super soft and fluffy and completely blended, add the sifted icing sugar and mix well about 100g at a time until smooth and fluffy! with a creamy texture.
TIP: If the buttercream is too stiff add a tbsp at a time of dairy free milks/flavourings or whatever your milk replacement is until desired consistency!
Adapted from: http://cakejournal.com/recipes/lemo.....r-cake-recipe/
Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being
Strawberries are always in season with
!******************************Recipe:
2 Cups gluten free self raising flour
2 tbsp cornflour
2/3 cup cocoa powder
6 large eggs separated
1 teaspoon salt
1 tbsp baking powder
1 cup water
1/2 cup vegetable or canola oil
1 1/2 cups of sugar (save 1/2 for egg whites)
Buttercream:
250g of Trex or crisco
500g icing sugar (powdered sugar)
Add flavouring until you like it! generally the stronger the better
For the cake:
In a medium bowl, whisk together the six egg yolks, oil, cocoa powder, and water. Sift together the flour, baking powder, salt, and 1 cup of sugar into the bowl and mix until smooth.
In a mixing bowl, use an electric mixer to beat the egg whites and cream of tarter until light and foamy. Slowly add in 1/2 cup of sugar, beating until stiff peaks form.
Stir about 1/3 of the egg white mixture into the cake batter and mix. Gently fold in the remaining egg white mixture.
Divide the batter between 2 x 9" prepared papered pans. Bake for approximately 20 mins @ 180 c, or until the cake springs back when touched with your finger. Run a blade around the edge of the cake and invert to remove the cake from the pans. Peel away the parchment paper.
To assemble the cake, place one layer on a cake pan, then generously spread the "buttercream" in the middle Add your sliced strawberries in the middle along with some strawberry jam(jelly for america terms?) if you wish. Add the next layer of cake.
Frost the top and sides (if you want it fully frosted) with the "buttercream" frosting. Chill until ready to serve!
For the buttercream:
Beat or whip the softened trex/crisco with flavourings until super soft and fluffy and completely blended, add the sifted icing sugar and mix well about 100g at a time until smooth and fluffy! with a creamy texture.
TIP: If the buttercream is too stiff add a tbsp at a time of dairy free milks/flavourings or whatever your milk replacement is until desired consistency!
Adapted from: http://cakejournal.com/recipes/lemo.....r-cake-recipe/
******************************Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being
Category Photography / Tutorials
Species Unspecified / Any
Size 960 x 720px
File Size 336.3 kB
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