Category: Cakes/Pies

Caramel Fudge Cake Pops

Caramel Fudge Cake Pops

Caramel Fudge Cake Pops There is nothing better than chocolate cake right? Well how about when you add chocolate fudge icing and caramel turned into an individual cake pop? Life doesn’t get much better than this ūüôā   INGREDIENTS 3 cups crumbled chocolate cake 1 […]

This Thanksgiving Make It With Pecans!

This Thanksgiving Make It With Pecans!

Sweet-Potato Pecan Pie ¬†This Sweet Potato Pie is loaded full of antioxidants and magnesium. This is a much healthier version of the classic Sweet Potato Pie but tastes just as delicious!   Ingredients CRUST 1 1/4 cup all-purpose flour 1 1/2 tsp sugar 1/2 tsp […]

Classic Chocolate Sponge Cake – Chocolate Lovers Recipes

Classic Chocolate Sponge Cake – Chocolate Lovers Recipes

Classic Chocolate Sponge Cake

chocolate cake

Most of us already love the classic vanilla spongecake covered in strawberries and cream. Have you ever thought about chocolate? Chocolate sponge cake with raspberries and whipped cream or even a raspberry sauce and sprinkled powdered sugar?  Chocolate has got to be one of my hardest habits to break. Everything should be made of chocolate ! HAHA

Serves: 12

Prep Time: 30 minutes

Baking Time: 50 minutes

Ingredients

1/4 cup unsweetened cocoa powder

1/4 cup hot water

1 1/2 cups granulated sugar, divided

3/4 cup cake flour

1/4 tsp salt

12 egg whites

1 tsp cream of tartar

Fresh raspberries for garnish

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Instructions

Preheat oven to 350 F. In a medium bowl, combine cocoa and hot water. Mix well; cool. In a small  bowl, combine 3/4 cup of sugar, flour and salt. Mix well; set aside.

In a large mixing bowl, using an electric mixer on high speed, beat egg whites until foamy. Add cream of tartar; continue beating until soft peaks form. Gradually add remaining sugar; beat until stiff peaks form.

Sift half of flour mixture over egg white mixture; fold gently until combined. Repeat with remaining flour. Stir 1 cup of egg white mixture into cocoa mixture. Gently but thoroughly fold cocoa mixture until combined.

Spoon the batter into an ungreased 10 inch tube pan. Run a small knife through batter to remove air pockets. Bake until springy to the touch and a toothpick inserted near centre comes out clean ( about 50 minutes)

Invert pan and place centre tube over the neck of a bottle. Cool completely. Using a knife, loosen cake edges. Invert the cake onto a serving plate; garnish with raspberries.

 

TIPS

For the fullest volume, bring egg whites to room temperature before beating. Use a clean, dry bowl and beaters; avoid plastic bowls, which hold the grease.

Always cool sponge cakes upside down to prevent them from collapsing. Invert pan over the neck of a bottle to let air circulate around and under cake.


PUMPKIN CUPCAKES WITH CREAM CHEESE FROSTING

pumpkin

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Today We Remember 9/11

Today We Remember 9/11

Today marks the 16th year of The¬†September 11 attacks¬†(also referred to as¬†9/11)¬†were a series of four coordinated¬†terrorist attacks¬†by the¬†Islamic terrorist¬†group¬†al-Qaeda¬†on the¬†United States¬†on the morning of Tuesday, September 11, 2001. The attacks¬†killed 2,996 people, injured over 6,000 others, and caused at least $10 billion in infrastructure […]

Glazed Doughnut Strawberry Shortcake – No Counting Calories Recipe

Glazed Doughnut Strawberry Shortcake – No Counting Calories Recipe

Glazed¬†Doughnut¬†Strawberry¬†Shortcake What can you say about a Strawberry Shortcake Glazed Doughnut that the picture doesn’t say for itself? This is not diet food, it is delicious, and sweet and the best dessert for your cheat day. Ingredients 2 cups heavy whipping cream 1/2 cup confectioners’ […]


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