Quinley's bakes

Our Juniors did not come to play!

All recipes by Quinley Wild

Ingredients:

 

Preparation time 15 minutes 
Cooking time: 30 – 40 minutes

  • 210g cake flour
  • ¼ tsp salt
  • 150g sugar 
  • 2 tsp baking powder 
  • ½ cup of milk
  • 1 tsp vanilla
  • 2 large eggs
  • 114g butter, softened 
  • 1 large apple peeled, cored and sliced into thin segments
  • Cinnamon sugar, for topping
  • Sugar glaze:
  • 30g (1/4 cup) icing sugar sifted
  • 1-2 Tbsp milk

How To Make Quinley’s Apple Cake

  1. Preheat oven to 200°C, Sift the dry ingredients into a bowl. Make a well in the center and add the eggs, milk and vanilla
  2. Mix then add the softened butter. Beat with the hand mixer till mixed in and smooth, try not over beat. If more liquid is needed add a bit more milk, about 1 or 2 
  3. Tablespoons until the batter drops off the spoon.Pour or spoon the batter into a buttered and floured 20cm tube baking tin. Level and sprinkle cinnamon and sugar to cover the top
  4. Peel and core the apples and cut in thin segments, press the apples into the batter all around
  5. Bake 200°C for between 30 to 40 minutes until a skewer comes out clean. Let cool in the tin for a few minutes then turn out carefully onto a cooling rack.

    Glaze:

  6. Mix the sifted icing sugar with milk, stir until smooth. If the glaze is too thick add an extra tablespoon of milk.
  7. Drizzle over the top of the cake.

Ingredients:

  • 4 eggs
  • 125g caster sugar (superfine), plus 3 tablespoons for sprinkling or use icing sugar (confectioners), for dusting
  • 2 Tbsp boiled water
  • ½ tsp vanilla extract
  • 100g all-purpose flour
  • 25g cocoa powder
  • ½ tsp baking powder
  • Pinch of salt

Filling:

  • 175ml whipping cream sweetened to taste and stiffly beaten
  • Coffee syrup added to make a mocha cream (4 teaspoons sugar and 3 teaspoons instant coffee dissolved in 1/2 cup of water boiled until syrupy and allowed to get cold before adding to the cream)
  • ½ tsp vanilla essence

How To Make Chocolate Swiss roll

  1. Preheat the oven to 180°C. Line the base of a 10 by 15-inches Swiss roll or jelly roll pan with baking paper. In a large bowl or in an electric food mixer, whisk the eggs, and sugar together, until light and fluffy. 
  2. Sift in the flour, salt, baking powder and cocoa powder, about a third at a time, and using a large metal spoon, fold it into the egg mixture and then, add the water, and vanilla extract, fold in gently. 
  3. Using a spatula gently fold around the edges and the bottom to make sure all is incorporated well without deflating the air. Pour the mixture gently into the prepared pan and bake in the oven until the center of the cake is slightly springy and the edges have shrunk a little from the sides of the tin, about 12 to 15 minutes. 
  4. Spread out a damp cloth (slightly larger than the tin in size) on a work surface and sprinkle evenly with caster sugar.  
  5. Turn or invert the pan onto the damp cloth and then carefully remove the tin and parchment paper from the bottom of the cake, with the longest side facing you, roll up the Swiss roll away from you with the damp cloth in between, this will prevent it from drying out and cracking. 
  6. When the cake is cool, spread the filling sparingly over the cake, leaving a 1-inch border. 
  7. Roll the Swiss Roll firmly but not too tight as to squish out the filling, then transfer to a plate to serve. Sprinkle the cake with caster sugar or dust with icing sugar to finish.