Tag Archives: cake

Pumpkin Roll

Usually pumpkin sweets are seasonal , but sometimes there’s just too much time between now and Autumn !

Usually pumpkin sweets are seasonal , but sometimes there’s just too much time between now and Autumn !

Preheat oven to 190c/375f

Grease and FLOUR baking sheet pan.

Dishtowel bigger than your sheet pan-or you can use parchment paper.

3 eggs

1 cup sugar

2/3 cup canned pumpkin

1 teaspoon lemon juice

¾ cup flour

1 teaspoon baking soda

1 teaspoon ginger

½ teaspoon white pepper

½ teaspoon nutmeg

½ teaspoon salt

1 cup chopped walnuts

1/8 cup Confectionary Sugar to sprinkle over top of dishtowel.

Beat eggs for 5 minutes.

While eggs are beating

Sift together flour, baking soda, ginger, white pepper, nutmeg and salt.

Set aside.

Slowly add sugar into beating egg mixture. Incorporate and turn off mixer.

In a separate bowl combine lemon juice and pumpkin.

Gently fold pumpkin mixture into the egg mixture.

And gently fold in Flour mixture into egg mixture.

Pour batter onto GREASED AND FLOURED baking sheet and spread evenly making sure to reach all the way into every corner.

Sprinkle with half your walnuts.

Bake for 15-20 minutes.

Loosen around edges of cake with a spatula. Sprinkle dishtowel generously with powdered sugar to prevent cake from sticking later.

Turn cake onto dishtowel.

Quickly roll towel and cake together and let cool.

Filling and Frosting

Beat together:

12 oz Cream Cheese-room temp

8 tablespoons Butter -room temp

1 teaspoon vanilla


2 cups Confectionary Sugar in small increments until blended.

Beat until smooth.

Unroll cooled cake. Spread half the frosting evenly over entire cake. Reroll cake.

Set cake seam down onto oblong platter.

Frost with remaining frosting using long smooth strokes.

Sprinkle down the center with remaining nuts for decoration.

Refrigerate for at least 1 hour before serving.

If making cake for another day do not frost. Just foil and refrigerate until ready to serve. Then frost and place in refrigerator for 1 hour before serving.

Toasted Cardamon and Anisette Pound Cake

Done on a whim and came out really nice! Exciting flavors !


combine :

1  cup Flour

3/4  cup Almond Flour

1/4 teaspoon Baking Soda

1/4 teaspoon Sea Salt

1/4 tsp Baking Powder

1 tsp toasted and finely ground Cardamom Seeds

in a separate bowl combine until light in color:

½ cup Butter -room temperature

1 shot Samboca or Anisette

1/2 cup  Brown sugar

1/2 cup Marscapone

Vanilla Bean-seeds scraped out

Alternately combine both mixtures .


3  eggs  one at a time and mix after each addition.

Pour into greased loaf pan

Bake for about 45- 50 minutes or until wooden skewer comes out clean

Cool Cake.

Vanilla Bean Glaze:

1 cup plus confectioner’s sugar

1 tablespoons Sambuca or Anisette

seeds from 1 vanilla bean

splash cream

  • Combine to desired consistency
  •  Pour over cooled cake.
  • Lightly sprinkle down the center of the  top with sea salt.

Cocoa Coconut Cake

This recipe can easily be converted into the “ Perfect Chocolate Cake.” Inspired by Hersheys Cocoa Recipes, just replace the coconut milk with whole milk and leave out the coconut essence. You’ll be just as happy.

Preheat oven 180c/350f

2     8”or 9”  round cake pans- greased and floured

2 cups sugar


¾ Midnight Red Cocoa Powder or Hersheys Cocoa Powder

1 ½ teaspoons baking powder

11/2 teaspoons baking soda

1 heaping teaspoon sea salt

2 eggs

1 cup coconut milk

1 drop coconut essence

½ cup vegetable oil

1teaspoon vanilla

1 cup boiling water

In a medium bowl , combine sugar, flour, cocoa powder, baking powder , baking soda, and salt.

Add eggs, coconut milk , coconut essence, vegetable oil,  and vanilla.

Beat together for 2 minutes.

Stir in boiling water.

Pour into cake pans.

Bake for 30 minutes

Test with a wooden skewer, when it comes out clean cake is done.

Coconut Chocolate Icing

1 stick butter(1/2 cup) -melted

2/3 cup midnight red cocoa powder

1 teaspoon Vanilla

1 drop coconut essence

1/3 cup cream

2-3 cups  Icing or Confectionary Sugar

In a med bowl  using a whisk,

Combine butter and cocoa powder. Add vanilla and coconut essence.

In small increments, alternate icing sugar and cream , beat well after each addition.Whisk until smooth.

Frost cake and enjoy !

Meringue Cake

Home is sometimes a long way from a Harrys or a Ciprianis , so I had to take this challange. This recipe is inspired by none other than The Harrys Bar, I did my best.

Perfect White Cake- 2 layers,each sliced in half horizontally-(recipe follows)

Pastry Creme (recipe follows)

1 1/2 cups Whipping Creme

Meringue(recipe follows)

Whip Cream on high until stiff peaks form. Fold  the whipped creme into  the Pastry Creme until combined.

Slice each white cake into 3 equal layers.

Assemble cake:

Place one layer of cake on oven proof plate. 

Spread a  dollop of creme over layer leaving 1/2 inch margin of cake. creme should be about 1/ 2”  thick.

Place another layer of cake and repeat creme, cake, cream, cake.

build a cake 4  layers high ending with cake as the top layer.

Spread meringue generously over top and sides with rubber spatula.

Heat oven to 260c/500f

Place cake in oven to brown meringue. about 1-2 minutes . Watch carefully not to burn.

Slide cake onto Serving Plate.

Chill .

Perfect White Cake

2  Round 9” non stick baking pans -greased and floured                                           Preheat oven 180c/350f

  • 4 Egg Whites- room temp
  • 1 cup Milk
  • 2  1/2  teaspoons Vanilla
  • 3 cups Flour
  • 1  1/2  cups Sugar
  • 1 tablespoon plus 1 teaspoon Baking Powder
  • 3/4 teaspoon Salt
  • 12 tablespoons Butter(2 sticks) – Room Temp. 

Whisk lightly, Egg Whites, 1/2 cup Milk and Vanilla. Set Aside.

In Large bowl combine Flour, Sugar, Baking Powder and Salt.

Mix in Butter and remaining milk.

Beat on medium for 1 minute.

Add half the egg mixture and beat for 30 seconds. Add remaining half and beat for another 30 seconds.

Pour batter evenly into baking pans smoothing tops so there are no highs and lows.

Bake for 30 minutes. Check for doneness bu inserting a wooden skewer into the cake center. when it comes out clean cake is done.

Cool on wire rack for 10 minutes. Invert onto wire rack. let cool completely.


  •  4 egg whites -room temp
  • Lemon Juice-half lemon
  • 1 teaspoon Vanilla
  • 3/4 cup sugar

Beat whites until frothy. Add lemon juice,and vanilla.

Add in sugar slowly and beat until stiff glossy peaks form.

Pastry Cream

  •  1  1/2 Cups Milk
  • 3 tablespoons Sugar
  • 3 tablespoons Sugar
  • 1 slice orange or lemon zest about 1 “ thick (your choice)
  • 3 egg yolks
  • 1/4 cup Flour
  • 1 teaspoon Vanilla or 1/4 teaspoon vanilla paste

Pour Milk, 3 tablespoons sugar, and zest into a saucepan.

Bring to a boil.

Remove from heat. Remove zest.

Whisk yolks and remaining sugar until combined. Add Flour in small increments whisking well after each addition until smooth.

Whisk hot milk into the yolk mixture in small increments beating continuously.

Pour mixture back into saucepan, cook on med heat stirring continuously until mixture thickens. Once thickened stir and cook for another few minutes.

Add Vanilla.

Cool Custard completely stirring frequently to avoid skin forming on top.

Refrigerate until needed.

Coconut Carrot Cake

Everyone knows that a homemade carrot cake is unforgettable, this is what happens when you bring home a little bit of Thailand too.

 Preheat oven  160c /325 f                                                                                                                                        

Grease and flour  2 round  8 “  cake pans

Carrot Cake

  • 2 cups  flour
  • 2 cups sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1  1/2  teaspoon ground cinnamon
  • 2 lbs. grated carrots
  • 1 cup canola oil
  • 4 eggs
  • 1/2 cup Walnut Pieces
  • 1/2 teaspoon  vanilla extract
  • 1 drop of coconut extract
  • splash of unsweetened coconut milk

In a mixing bowl or kitchen aid combine: flour, sugar, baking powder, baking soda, salt and cinnamon. Add carrots, oil, eggs, vanilla extract,coconut extract, and coconut milk.

Mix well but not for too long.(if you beat too long the results will be a tough cake)

Add nuts and stir.

Pour even amount of mixture in each pan.

Bake  45-50 min .

Check for doneness with a wooden skewer,insert in cake ,cake is ready when skewer comes out clean.

Remove from oven and cool thoroughly on wire rack.

Remove from pan

Coconut Cream Cheese Frosting

  • 1  Package 8 oz. cream cheese- room temp
  • 1/4 lb. butter -room temp
  • 1/2 teaspoon vanilla extract
  • 2 drops coconut extract
  • 2 cups  confectionary sugar

Mix cream cheese, butter, vanilla, and coconut extracts until smooth.

Add sugar in small increments until incorporated and smooth.