easy bakes – My Whisk and I

Most Basic Chocolate Cake

March 28, 2024March 28, 2024by Karen ClaassenLeave a Comment

330g butter, room temperature
550g sugar
5 eggs
5ml vanilla
620g flour
120g cocoa powder, sifted
3,7ml baking powder
1,2ml salt
250ml milk

Preheat your oven to 180℃ and line two 22cm cake tins with baking paper.
(If you want a cake with three layers, double the batter and divide between three baking tins.)
Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment and beat on high speed until soft and creamy, scraping the mixture down once or twice during the mixing.
Add the eggs one at a time with the mixer running and then add the vanilla.
Add the flour, baking powder, salt and cocoa powder to a bowl and mix through.
Add two spoonfuls of the dry ingredients and follow it up with a splash of milk, while the mixer runs on slow speed. Keep going until all is incorporated.
Divide the batter between the baking tins and bake for one hour.
Remove and allow the cakes to cool in the tins before removing and cooling on a wire rack.
Frost as desired.

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Condensed Milk Snowballs

December 11, 2023July 27, 2023by Karen Claassen1 Comment

250ml butter, room temperature
125ml condensed milk
5ml vanilla
500ml flour
15ml baking powder
125ml icing sugar

Preheat your oven to 170℃ and line a baking sheet with baking paper.
Add the butter to the bowl of a stand mixer fitted with the paddle attachment.
Turn the mixer on a high speed and beat the butter for about 3 minutes, until light and fluffy.
Pour in the condensed milk and vanilla and beat for another 2 minutes on high speed.
Scrape down the sides of the bowl and beat again for another minute or so.
Add the flour and baking powder a spoonful at a time, until incorporated.
Use a 15ml measuring spoon and scoop up 2 scoops.
Roll into a ball with your hands and place on the baking sheet, about 4 cm apart.
Bake the cookies for 12 minutes.
Remove from the oven and place the baking sheet on a cooling rack for 5-10 minutes.
Sift over the icing sugar and allow to cool completely.
Store in a glass jar.

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Fluffy Passionfruit Cheesecake

August 27, 2023August 14, 2023by Karen ClaassenLeave a Comment

250g cream cheese, room temperature
90g butter, room temperature
120g flour
5 eggs, separated
125ml milk, room temperature
60ml passionfruit pulp
110g caster sugar
icing sugar, to dust

Preheat your oven to 140℃ and line a 22cm cake tin with baking paper. If you are using a loose-bottom tin you have to wrap the bottom and sides with tin foil to waterproof it.
Add the cream cheese and butter to the bowl of a stand mixer fitted with the paddle attachment.
Cream together on a high speed and scrape down in between mixing.
Add the flour and mix on low speed until combined.
Add the egg yolks and mix again.
Drizzle in the milk with the mixer running.
Now do the same with the passionfruit pulp.
Set the mixture aside.
Add the egg whites to a large bowl and whisk to soft peaks.
Add the caster sugar a spoonful at a time until all is incorporated.
Now for the whites into the batter in three batches, with a spatula.
Spoon the batter into the prepared cake tin and place it in a roasting tin.
Pour very hot water into the roasting tin so that it comes 2-3 cm up the sides.
Place in the oven and bake for 90 minutes.
Turn off the oven , open the oven door and stand the cake in the oven for 15 minutes.
Remove the cake from the roasting tin and cool on a cooling rack until warm.
Remove the cheesecake from the tin by inverting it on to a plate.
Remove the baking paper and invert back onto a serving plate.
Leave the cake to cool completely.
Dust the cake with icing sugar and slice to serve.

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Sponge on Fruit

June 28, 2023June 25, 2023by Karen ClaassenLeave a Comment

It might not be one of the prettiest bakes you will serve but wins all the accolades for simplicity, speed and flavour!!!

250ml sugar
250ml water
250ml blueberries
3 pears, peeled and sliced into 1,5cm chunks
2 apples, peeled and sliced into 1,5cm chunks
45ml brown sugar
5ml ground cinnamon
125g sugar
125g butter, room temperature
2 eggs
125g self-raising flour

Preheat your oven to 180℃ and spray a 20cm x 16cm ceramic dish with cooking spray.
Add the sugar and water to a small saucepan and stir until the sugar has dissolved and the mixture reaches a boil.
Cook for 1 minute without stirring.
Now add the pear and apple chunks and cook over a medium-low heat for 10 minutes.
Remove the fruit from the liquid, spread it in the baking dish and add the blueberries.
Scatter the sugar and cinnamon over the fruits.
Add the sugar and butter to the bowl of a stand mixer fitted with the paddle attachment and cream together on high speed.
Turn the mixer on medium and add the eggs, one at a time. Scrape the bowl down and mix again.
Run the mixer on low speed and add 1-2 tablespoons of flour at a time. Beat to incorporate between each addition.
Spoon the batter on top of the fruit, spread it out evenly and bake for 45 minutes.
Serve the dish warm with ice cream or custard.

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Coca Cola Sheet Cake

June 26, 2023June 25, 2023by Karen ClaassenLeave a Comment

Not a true cake but rather a delicious concoction of brownies and fudge!!! Easy and quick for every lover of sweetness!

500ml sugar
500ml flour
375ml marshmallows, shredded (about 14 large)
125ml butter
125ml vegetable oil
62ml cocoa powder, sifted
250ml Coca Cola
125ml buttermilk
5ml baking powder
2 eggs, lightly beaten
10ml vanilla

Frosting:
450ml icing sugar, sifted
125ml butter
45ml cocoa powder, sifted
30ml Coca Cola
5ml vanilla
250ml pecan nuts, roughly chopped

Preheat your oven to 180℃ and spray an oven tray/sheet pan with cooking spray.
Add the sugar, flour and marshmallow to a large mixing bowl.
Add the butter, oil, cocoa powder and Coca Cola to a saucepan and bring to a boil.
Pour the hot mixture onto the marshmallow mixture and stir until well blended – some of the marshmallow will melt, but not all of it.
Pour the buttermilk into a small bowl and dissolve the baking powder in it. Add to the rest of the mixture and mix through.
Now add the eggs and vanilla and give the mixture a last stir.
Pour the batter in to the prepared oven tray and bake for 45 minutes.

For the frosting:
Sift the icing sugar in to a mixing bowl.
Add the butter, cocoa powder and Coca Cola to a saucepan and bring to a boil.
Pour the hot liquids on to the icing sugar and blend well.
Add the vanilla and nuts, stir through and spread onto the cake as soon as it comes out of the oven.
Set aside and allow the cake to cool before serving.

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Banana and Carrot Bread

April 21, 2023April 14, 2023by Karen ClaassenLeave a Comment

Serve this Banana and Carrot Bread as is or with a subtle cinnamon frosting to elevate it tot a cake!

500ml flour
250ml sugar
5ml baking powder
2,5ml salt
2,5ml ground cinnamon
2 eggs
250ml mashed banana (about three bananas)
83ml vegetable oil
250ml grated carrot
125ml pecan nuts, chopped

Preheat your oven to 180℃ and line a 25cm x 11cm loaf tin with baking paper.
Add the flour, sugar, baking powder, salt and cinnamon to a mixing bowl. Set aside.
Add the eggs, mashed banana and oil to a jug and whisk together until amalgamated.
Pour the mixture into the flour and mix just until you can no longer see dry ingredients.
Add the grated carrot and pecan nuts and fold through until evenly distributed.
Place in the oven and bake for 1 hour. Test the bread by inserting a skewer to see if it comes out clean.
Cool in the loaf tin for 10 minutes before removing and cooling on a wire rack.
The bread should be completely cooled before slicing.

Cinnamon Frosting:
110g cream cheese, room temperature
80ml icing sugar, sifted
1,2ml ground cinnamon
5ml vanilla

Beat/whisk together for 1 min.
Smear on the top of the bread and top with pecan nuts.

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Carrot Muffins

March 20, 2023March 18, 2023by Karen ClaassenLeave a Comment

This recipe makes 12 muffins but can easily be doubled. You may also keep the batter in the refrigerator for a week. Be sure to take the batter out and leave it at room temperature for 40 minutes BEFORE baking. They store really well in a sealed container.

50ml + 200ml buttermilk
6ml bicarbonate of soda

375ml bran
125ml boiling water
60ml butter, melted
190ml brown sugar
1 egg, beaten
160ml flour
160ml wholewheat flour
2ml salt
125ml grated carrot
125ml pecan nuts, roughly chopped

Preheat your oven to 220℃ and line a 12-hole muffin tin with paper cups.
Pour the 50ml buttermilk into a small bowl, sprinkle in the bicarbonate of soda and stir to dissolve. Set aside.
Add the bran to a large mixing bowl and pour over the boiling water. Stir through.
Drizzle over the melted butter and stir together.
Now add the brown sugar, egg and 200ml buttermilk.
Pour the buttermilk and bicarb into the mixture and stir through.|Add the flour, wholewheat flour, salt, grated carrot and nuts and mix together.
Divide the mixture between the paper cups and bake for 20 minutes.
Cool the muffins on a wire rack and keep stored in an airtight container.

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Puff-Baked Apples

March 18, 2023March 17, 2023by Karen ClaassenLeave a Comment

1 x 400g Today Puff Pastry
2 large apples
egg-wash: egg yolk + 15ml water whisked together

Preheat your oven to 200℃ and line a baking sheet with baking paper.
Unroll your pastry and divide and cut it into 8 equal squares.
Place 4 squares on the prepared baking tray and set aside.
Make 0,5cm incisions in a vertical line on the other pastry squares.
Fill the squares with these incisions following a “brick-laying” pattern.
Peel, halve and core the apples.
Place half an apple on a square on the baking sheet and cover with a square with incisions.
Press down to seal and trim off the excess pastry.
Brush with egg-wash and repeat with the rest of the squares and apple.
Bake in the oven for 20 minutes and serve with custard.

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Ginger Biscuit Cups

December 4, 2022by Karen ClaassenLeave a Comment

500g self-raising flour
10ml cream of tartar
10ml bicarbonate of soda
10ml ground ginger
2ml salt
170g butter, cubed
170g golden syrup
350g brown sugar
2 eggs
12 chocolate balls, halved
250ml cream, whipped

Preheat your oven to 180℃ and spray a 24-hole mini-muffin pan with cooking spray.
Sift together the flour, cream of tartar, bicarbonate of soda, ginger and salt.
Add the cubed butter and rub in with your fingers. Set aside.
Add the syrup and sugar to a saucepan set of medium-low heat and stir until the sugar has almost completely dissolved. The mixture should be very runny. Cool for 5 minutes.
Whisk the eggs together in a bowl and add it to the syrup mixture while whisking.
Pour the mixture into the dry ingredients and mix thoroughly – there should be no dry flour left.
Refrigerate for 30 minutes.
Roll teaspoonfuls of dough into balls and place in the muffin pans. Flatten the balls with your fingers and then make an indent with a small shot glass/the back of a lemon juicer. See video below.
Bake for 30 minutes.
Remove from the oven and immediately press the indents like you did before baking.
Place half a chocolate ball in each hollow and set aside to cool.
Top each ginger cup with whipped cream to serve.

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Fresh Summer Tart

November 30, 2022November 29, 2022by Karen ClaassenLeave a Comment

1 x 400g pastry
5 eggs
185ml cream
100g baby spinach, chopped
250ml frozen peas
100g ricotta cheese
100g feta cheese, crumbed
80g rocket leaves
125g sugar snap peas
3 zucchini, shaved into ribbons

Preheat your oven to 180℃ and spray a 22cm loose-bottom cake tin with cooking spray.
Roll the pastry to a 3mm thickness and line the bottom and side of the cake tin. Set aside.
Add the eggs and cream to a mixing bowl and whisk together.
Add the chopped spinach, peas and cheeses and mix through. Season with salt and pepper.
Pour the mixture into the pastry case and bake for 30 minutes.
Cool the tart for 30 minutes.
Top the tart with the rocket leaves, sugar snaps and zucchini shavings.
Drizzle over some olive oil to serve.