The better than bakery SPONGE CAKE recipe you've been looking for! Light, airy, soft sponge cake
RECIPE:
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This better than bakery sponge cake recipe is light, airy, and just straight up DELICIOUS! It’s so versatile that you can pair it with literally anything. I love filling mine like a classic Victorian sponge cake with my homemade raspberry filling recipe and whipped cream – YUM!
HOW TO WHIP EGGS:
INGREDIENTS:
Sponge Cake
- ⅓ cup (40 g) flour - regular, all purpose (see note 1 on blog post)
- ½ cup (60 g) cornstarch
- ¼ tsp baking powder
- ¼ tsp salt
- 4 large eggs - whites and yolks separated
- ⅛ tsp white vinegar
- ⅔ cup (132 g) white granulated sugar - separated in half (1/3 for the egg whites & 1/3 for the egg yolk mixture)
- 1½ tbsp warm water - not boiling
- 2 tsp vanilla essence/extract
- 2 tbsp (30 g) unflavoured vegetable oil - I use canola
IMPORTANT: Cake tins must be ungreased (with only the bottom lined), and ensure the cakes are cooled upside down once baked. Bake at 160 °C (320°F) with the fan on for 25 minutes. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).
Simple Syrup (I use about 3/4s of the quantity below to brush the cake)
- ½ cup (100 g) white granulated sugar
- ½ cup (110 g) boiling water
Whipping Cream
- 2 cups (375 g) cold whipping cream
- 2 tsp icing sugar - also known as confectioners sugar/powdered sugar
- ½ tsp vanilla essence/extract
- 1 punnet fresh strawberries for decorating - sliced in half
Raspberry Jam
- 1 batch of my raspberry jam filling recipe:
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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Blueberry Cheesecake Recipe (Vegan + Gluten Free)
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This blueberry vegan and gluten free cheesecake will blow your mind. It tastes so good and I love the colours of this cheesecake. Like my other raw cheesecakes, this one is made with CASHEWS as the base! If you’re skeptical about cashews’ ability to replace luxuriously creamy cream cheese, you wouldn’t be the first. I was skeptical for a while…until I tried it.
Paired with coconut milk, a bit of coconut oil, maple syrup, lemon juice, and vanilla, it makes a pretty damn close replica to the cheesecake you know and love. This cheesecake will not only satisfy your sweet tooth, but give you nutrients. You can make this recipe in individual ramekins or as a whole cake!
Ingredients
For the base
1 cup OR 125 gr of walnuts
1/2 cup OR 50 gr of coconut shreds
1 cup OR 175 gr pitted dates
1 teaspoon of vanilla extract or vanilla powder
Pinch of salt
For the blueberry layer
2 cups OR 300 gr of cashews, soaked for 8 hours
1 tbsp of vanilla extract or 1 tsp of vanilla powder
1/4 cup OR 52 gr of coconut oil, melted
1 lemon juiced
1/3 cup OR 113 ml of maple syrup
1 can of coconut milk (the creamy stuff at the top of a can)
1 cup blueberries ( reserve some for inside)
Blueberry jam on top
1 cup blueberries
1/2 cup sugar
Directions
Step 1: In a high-speed food processor or blender, blend the mixed nuts, dates, coconut, vanilla, and salt (it should form a sticky dough). Press the dough into the base of the cake pan and smooth it out with your fingers or with the back of a spoon. Place in the freezer while you prepare the “cheesecake” layer.
Step 2: Drain and rinse the cashews and place them in the blender. Add vanilla, melted coconut oil, lemon juice, and coconut milk, blueberries, maple syrup and blend on high until you’ve got a smooth consistency.
Step 3: Pour over the first layer of your cake and add few blueberries into the cheesecake. Then pop it back in the freezer for 1-2 hours to set. Take the cake out to defrost slightly about 20-30 minutes before you’re going to serve it.
Step 4: Make blueberry jam, in a pot add blueberries and sugar and cook for 15-20 min on low heat until jammy consistency. Decorate the finished cake with blueberry jam and berries.
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5 Delicious Matcha Drinks to Try at Home
Today I will show you 5 different ways to enjoy matcha, these matcha drinks are delicious and simple recipes you can easily try at home.
???? Timestamps
00:00 Frothy Matcha Latte
02:13 Matcha Sunset Mocktail
03:55 Strawberry Matcha Smoothie
05:11 Dalgona Matcha
06:53 Matcha Grape Mocktail
08:22 Outro
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???? Frothy Matcha Latte
Matcha powder 3g
Maple syrup 15g
Water 35g
Barista oat milk 150g
1. Pass the matcha powder through a sieve, and then mix with water and maple syrup.
2. Warm up the oat milk in a small pot, then blend with a hand mixer until frothy.
3. Pour half of the oat milk into the matcha mixture, blend again with hand mixer, then add in the rest of the oat milk.
???? Matcha Sunset Mocktail
Mango juice 150g
Maple syrup 15g
Sparkling water
Ice
Matcha powder 3g
Warm water 50g
1. Mix mango juice and maple syrup together, and pour into a serving glass. Add icd and sparkling water until the glass is 2/3 full.
2. Pass the matcha powder through a sieve, and then mix with water with a whisk, before adding it on top of the mango juice mixture.
???? Strawberry Matcha Smoothie
Strawberries 120g
Frozen banana 65g
Oat milk 180g
Matcha powder 4g
Maple syrup 15g
1. Mash the diced strawberries with a fork, then pouring it into a tall glass.
2. Add frozen banana, oat milk, matcha powder and maple syrup into the blender, and blend until smooth, then pour the mixture into the glass.
???? Dalgona Matcha
Matcha powder 3g
Water 50g
Oatly creamy oat 50g
Maple syrup 15g
Plant-based milk 150g
Ice
1. Pass the matcha powder through a sieve, and then mix with water, Oatly creamy oat and maple syrup with a hand mixer.
2. Add plant-based milk (I used oat milk) and ice in the serving glass, and then top it up with the matcha mixture made in step 1.
???? Matcha Grape Mocktail
Matcha powder 3g
Water 50g
Grapes 150g
Ice
1. Pass the matcha powder through a sieve, and then mix with water with a whisk.
2. Blend the grapes in a blender until they are broken down(add a bit water if needed), add ice and blend again until smooth, pour the mixture into a glass, and add matcha on top.
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Nymano - Distance
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Strawberry Cheesecake Smoothie BlendJet Recipe
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This Strawberry Cheesecake Smoothie #BlendJet Recipe is beyond satisfying! Enjoy the same silky smooth texture and rich flavor of a traditional cheesecake on-the-go in your powerful portable!
Total Time: Less than 5 minutes
Servings: 1
INGREDIENTS
1 cup milk of choice
1 cup frozen strawberries
1/2 cup yogurt of choice
1 Tbsp cream cheese of choice
1 Tbsp agave
1 tsp vanilla extract
DIRECTIONS
1. Add all ingredients into your blender
2. Blend for 1 cycle
3. Top with whipped cream, graham cracker crumbs and strawberry to garnish
4. Sip and enjoy!
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CHEESECAKE RECIPE - NO BAKE - Traditional Lemon Cheese Cake
CHEESECAKE RECIPE - NO BAKE - Traditional Lemon Cheese Cake
Cheesecake Recipe : This is a traditional lemon Cheesecake made the non bake way. It's made with un-creamed cottage cheese to give it some texture.
A lot of shop sold cheese cakes and many other recipes use a blender to make a heavy, gloopy filling, which leaves me feeling heavy and sickly. I think this recipe produces a beautiful tasting cake but slightly lighter.
Plus it Tastes Great :)
Link to Candied Lemon Video Recipe
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Ingredients Below
⬇️ ⬇️ ⬇️ ⬇️ ⬇️
Base
1 Packet 250g Digestive Biscuits
125g/5oz Butter
Filling
400g/14oz Cottage Cheese (avoid creamed cottage cheese)
400ml of Condensed Milk
Juice of 2 Lemons (About 90ml)
1 to 2 Teaspoons of Gelatine dissolved in hot water
9 Inch Spring Form Cake Tin (this is ideal but not essential)
Please make this and leave a comment on how you did and if you loved the results.
For full written Instructions check out my Website here
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making a matcha latte at home ????
matcha latte at home ???? ~
Making myself a cup of matcha is one of the things I look forward to most in the morning. It’s almost peaceful, in a way - and I feel so energized after.
The most important ingredient is, of course, the matcha. You want to use the highest quality for drinking, which is ceremonial grade. It is pricy, but you’re going to save so much money compared to spending $8 each time at a cafe.
* the matcha I’m using is from @tenzotea — you can use my code for a discount! JASMINE15
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For today's matcha I used soy milk with a splash of homemade maple syrup (the best kind). On most days though, I’ll drink it the traditional way with just water and matcha. Experiment and see which flavor combinations you like best!
written recipes
link to ingredients
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