Thursday, 31 December 2015

Strawberry Pavlova

Happy New Year everyone! This christmas, I decided to make a strawberry pavlova. I know pavlova is more of a summer-y dessert, but the beautiful tones of white and red remind me of Christmas, so I thought why not?

  1. 2 egg whites
  2. 125 g caster sugar
  3. 1/2 tsp vinegar
  4. 1/2 tsp cornflour
  5. 1/2 tsp vanilla extract
  6. whipping cream and strawberries for the topping

  1. Pre-heat oven to 150 degrees. Line baking sheet with parchment paper, and oil it slightly.
  2. In a large bowl, whisk the egg whites until they form stiff peaks, then whisk in the caster sugar one spoon at a time until the meringue turns glossy.
  3. Whisk in the vinegar, cornflour and vanilla.
  4. Spread the meringue on the parchment paper in a circle shape. It doesn't need to be perfect! Spread the meringue in such a way that the sides are higher than the middle to create a crater. 
  5. Bake for an hour. Then, slightly open the oven door and let it cool completely for an hour. 
  6. When it is cool, take it out of the oven and top with whipped cream and strawberries. 
  7. If you leave it in the fridge for 2-3 hours, it will go marshmallow-y and deliciously chewy from the inside. 

Sunday, 20 December 2015

Carrot Cake with Cream Cheese Frosting

There is something very christmassy about this cake. My favourite dessert ever has to be a good slice flour-less chocolate cake, but carrot cake is a close second. The best part about this cake is that it's like wine, it only gets better with age! Provided it lasts more than a day in your house.. 

  1. 1 1/2 c vegetable oil
  2. 1 c caster sugar
  3. 1 c brown sugar
  4. 6 eggs
  5. 1 tbsp vanilla extract
  6. 3 1/4 c flour
  7. 1 tbsp cinnamon
  8. 2 tsp baking soda
  9. 2 tsp salt
  10. 1 tsp baking powder
  11. 2 1/2 c grated carrots
  12. 1 c chopped walnuts
  13. 1/2 c raisins

  1. Pre-heat the oven to 180 degrees. Prepare tin with parchment paper. (Use two 8" tins for full recipe. I made half the recipe in a loaf tin.)
  2. In a large mixing bowl whisk together the caster sugar, brown sugar and vegetable oil until well combined. Add in the eggs one by one, mixing well after each addition. Add in the vanilla extract. 
  3. In a separate bowl, sift the flour, salt, baking power, baking soda and cinnamon. Set aside 2 tablespoons of the flour mixture. Add the remaining into the wet ingredients and mix well. Do not over mix. 
  4. In another bowl, add in the carrots, walnuts and raisins. Now add in the two tablespoons of the flour mixture set aside earlier. Toss everything together. 
  5. Now add the carrots into the batter and fold everything together. 
  6. Pour into prepared tin and bake for 40-55 minutes.
  7. Cool in the fridge and ice. Decorate with walnuts. 

For the cream cheese frosting:

  1. 170 g cream cheese(room temperature)
  2. 120 g powdered sugar
  3. 57 g unsalted butter

  1. Whisk the cream cheese in a mixing bowl until it looks fluffy. 
  2. Add in the butter and whisk well.
  3. Add the sugar in stages and whisk until combined.
  4. Refrigerate the frosting for 15-20 minutes. 
  5. Apply on cooled cake.