White chocolate whisper cake

Burnt Sugar Cupcake with white frosting

Black Magic

Chocolate cake with sour cream chocolate icing, with caramel filling

Black forest cake

Chocolate cake with chocolate ganache

Chocolate cake with buttercream frosting

Sultana Loaf

A handful of sultanas in every bite, this loaf with its subtle sweetness is sure to be liked by everyone, even the health conscious. 

• 125g butter, melted
• 2 1/3 cups sultanas
• 2/3 cup caster sugar
• 2 eggs
• 1/3 cup buttermilk
• 1/2 cup plain flour
• 3/4 cup self raising flour

1. Preheat oven to 160 C. Grease and line a loaf pan.
2. Stir ingredients in large bowl with wooden spoon until combined. 
3. Pour mixture into loaf tin. Bake about 30 minutes. Cool.

Choc-chip jaffa muffins

These muffins, with a hint of orange and a pop of chocolate, are ideal for breakfast and tea !

• 2 1/2 cups self raising flour
• 100g cold butter, chopped finely
• 1 cup caster sugar
• 1 1/4 buttermilk
• 1 egg
• 3/4 cup choco chips
• 2 teaspoons finely grated orange rind

1. Preheat oven to 200 C. Grease 12 hole muffin pan.
2. Sift flour into bowl, rub in butter. Stir in sugar, buttermilk and egg. Do not over-mix, mixture should be lumpy. Stir in choco chips and rind.
3. Divide mixture into pan holes. Bake about 20 minutes. Cool.

Makes 12

Ginger Cake with Citrus Frosting

Lemony, citrusy frosting hits the top note of this subtly spicy cake - will almost surely make you come back for more!

• 165g firmly packed brown sugar
• 110g plain flour
• 75g self raising flour
• 1/2 teaspoon bicarbonate of soda
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 125g butter, softened
• 2 eggs
• 160 ml buttermilk
• 1/4 cup golden syrup

Citrus Frosting

• 30 g butter, softened
• 1 teaspoon  finely grated orange rind
• 1 tablespoon lemon juice
• 1 cup icing sugar

1. Preheat oven to 170 C. Grease and line cake tin.
2. Sift dry ingredients into medium bowl. Add remaining ingredients; beat with electric mixer on low speed until ingredients are combined. Increase speed to medium, beat about 2 minutes until mixture is smooth and paler in colour.
3. Pour mixture in pan, bake about 35 minutes. Cool

Citrus frosting

Using wooden spoon, beat butter and rind together in small bowl; gradually beat in juice and icing sugar.

Serves 10

Fairy Cakes with Jam filling

These unassuming cupcakes are spongy with a surprise gooey jam filling in the centre.  

• 110g butter
• 110g caster sugar
• 2 eggs
• 110g self raising flour
• 1 teaspoon baking powder
• 1/2 cup (75 g) strawberry jam

1. Heat oven to 180 C. Line a 12 hole muffin pan with paper cases.
2. Put all the ingredients into a mixing bowl and beat well for 2 to 3 minutes until mixture is well blended and smooth.
3. Spoon the mixture into the paper cases until one-third full. Add a good teaspoon of jelly and cover with cake mixture.
4. Bake 15- 20 minutes until the cakes are done and golden. Cool

Makes 12

Tip

• The strawberry jam can be substituted with any other jam of your choice. 

Source: Cupcakes and Bakes

Cinnamon Tea Cake

This delicious cake is extremely soft and fluffy, and tastes best when eaten warm. 

• 60g butter, softened
• 1 teaspoon vanilla essence
• 2/3 cup caster sugar
• 1 egg
• 1 cup self raising flour
• 1/3 cup milk
• 10g butter, melted, extra
• 1 teaspoon ground cinnamon
• 1 tablespoon caster sugar, extra

1. Preheat oven to moderate. Grease and line 20 cm round cake pan.
2. Beat butter, essence. sugar and egg in small bowl with electric mixer until very light and fluffy. This will take between 5 to 10 minutes.
3. Using wooden spoon, gently stir in sifted flour and milk. Spread mixture into pan.
4. Bake for about 30 minutes. When cake is done, turn onto wire rack, turn top side up and brush top with extra butter. Sprinkle with combined cinnamon and extra sugar.

Serves 10.

Tip

• This cake benefits from aeration, so sifting the flour will help lighten the mixture.
• To change cakes flavor, substitute the vanilla essence for another essence, or with finely grated citrus rind or orange rind with butter mixture.

Source: The Australian Women's Weekly

Apple Cakes

This cake is really easy to make and the soft apples inside them makes it such a delight to munch into.

• 2 eggs
• 1/2 cup caster sugar
• 1 cup self raising flour
• 110g butter, melted
• 1 apple, peeled and diced

1. Heat the oven to 180 C. Grease a 12 hole muffin tin.
2. Whisk the eggs and sugar together in a bowl until light and fluffy
3. Gently fold in the flour and butter, followed by the apple.
4. Pour the mixture into the tin and bake for 15- 20 mins, until golden brown and a skewer inserted into one of the cakes comes out clean. Cool.

Makes 12

Source: Cupcakes & Bakes

Espresso cupcakes with cream cheese frosting

• 75g butter
• 2 1/2 cups plain flour
• 2 tsp baking powder
• 1 1/2 cups light brown sugar
• 1 egg, beaten
• 7 tbsp strong black coffee
• 3 tbsp buttermilk

For the cream cheese frosting

• 30 g butter, softened
• 80 g cream cheese, softened
• 2 tablespoons coffee concentrate
• 1 1/4 cups icing sugar

1. Preheat oven to 180 C. Line a 12-hole muffin tin with paper cases.
2. Melt butter. Sift the flour and baking powder into a large bowl. Stir in the sugar.
3. Stir the egg and melted butter together and then stir in the coffee and buttermilk. Gently stir into the dry ingredients until just combined.Spoon the mixture equally into the paper cases.
4. Bake in the oven for about 25 minutes until risen and springy to the touch. Cool.

Cream cheese frosting

Beat butter, cream cheese and coffee concentrate in small bowl with electric mixer until light and fluffy; gradually beat in sifted icing sugar until frosting is spreadable.

Makes 12

Cappuccino Bars

These chocolate bars with coffee flavouring are enhanced by the milk chocolate icing.

• 2 tablespoons coffee concentrate
• 1 tablespoon cocoa powder
• 225g butter, softened
• 225g caster sugar
• 4 eggs
• 225g self-raising flour
• 1 teaspoon baking powder

For the frosting

• 115g milk chocolate
• 50g butter, softened
• 3 tablespoons milk
• 175g icing sugar, seived

1. In a large bowl, blend together the coffee liquid and the cocoa powder. Add all the remaining cake ingredients and, using a wooden spoon, mix together, until well combined. This should take about 2 -3 minutes. It is important not to overbeat the mixture.
2. Spoon the mixture into a shallow tin, smooth the top.
3. Bake at 180 C fro 35- 45 minutes until well risen and firm to the touch. Cool.
4. To make frosting, melt chocolate, butter and milk in a bowl over a pan of simmering water. Remove bowl from heat, beat in icing sugar until smooth. When cold, spread over top of cake and cut cake into bars.

Makes 12- 16 bars

Source: Cakes and biscuits

Carrot Cupcakes with Maple frosting

• 1/2 cup vegetable oil
• 3 eggs
• 1 1/2 cups self-raising flour
• 1 cup firmly packed brown sugar
• 2 teaspoons mixed spice
• 2 cups coarsely grated carrot (around 4 medium carrots)
• 3/4 cup raisins

maple frosting

• 30g butter, softened
• 80g cream cheese, softened
• 2 tablespoons maple syrup
• 1 1/4 cups icing sugar

1. Preheat oven to 180 C. Line 12-hole muffin pan with paper cases.
2. Stir oil, eggs, sifted flour, sugar and spice in medium bowl until combined.Stir in carrots and raisins.
3. Divide mixture among paper cases; bake about 30 minutes. Cool .
4. Meanwhile make maple frosting and  spread frosting over cakes.

maple frosting

Beat butter, cream cheese and syrup in small bowl with electric mixer until light and fluffy; gradually beat in sifted icing sugar until frosting is spreadable.

Tips

Iced cakes can be stored in an air tight container, in the fridge, for up to two days.

Makes 12

Source: The Australian Women's Weekly

Orange Poppy Seed Syrup Cake

Orange Poppy Seed Syrup Cake

A popular combination of flavours makes this syrupy cake a safe bet to be loved by everyone.The cake by itself is deliciously moist.

• 1/3 cup poppy seeds
• 1/4 cup milk
• 185g butter, softened
• 1 tablespoon finely grated orange rind
• 1 cup caster sugar
• 3 eggs
• 1 1/2 cups self-raising flour
• 1/2 cup plain flour
• 1/2 cup almond meal
• 1/2 cup orange juice

1. Preheat oven to moderate. Grease and line deep 22cm round cake pan.
2. Combine seeds and milk in small bowl; stand 20 minutes.
3. Meanwhile beat butter, rind and sugar in small bowl with electric mixer until light and fluffy; beat in eggs, one at a time, until just combined between additions.
4. Stir in flours, almond meal, juice and poppy seed mixture. Spread mixture into prepared pan.
5. Bake cake in moderate oven about 1 hour. Stand cake 5 minutes, then turn onto wire rack, pour hot syrup over hot cake. 

Orange Syrup

• 1 cup caster sugar
• 2/3 cup orange juice
• 1/3 cup water

Stir combined ingredients in small saucepan over heat, without boiling until sugar dissolves, bring to boil.simmer uncovered without stirring for 2 minutes.

Serves 16

Meringue Cake

Meringue Cake

• 125g butter, softened
• 1/2 cup caster sugar
• 3 eggs, separated
• 1 cup self-raising flour
• 1/3 cup cocoa powder
• 1/2 cup buttermilk
• 1/2 cup sour cream
• 2/3 cup caster sugar, extra

1. Preheat oven to moderate. Grease and line cake pan
2. Beat butter, sugar and egg yolks in medium bowl with electric mixer until light and fluffy. Using wooden spoon, stir in combined sifted flour and cocoa, the combined buttermilk and sour cream.
3. Beat egg whites in small bowl with electric mixer until soft peaks form, gradually add extra sugar, 1 tablespoon at a time, beating until sugar dissolves between additions.
4. Spread cocoa cake mixture into prepared pan. Top it with the beaten egg whites and spread it evenly with a spatula. Sprinkle nuts or cherries if u want.
5. Bake cake in moderate oven around 30 minutes.

Serves 12.

This cake is best made on the day of serving.

Apple Pecan Cake

Apple pecan cake

The wonderful combination of nuts and fruit with maple-flavored syrup makes this delectably moist cake exceedingly more-ish.

• 90g butter, softened
• 1/2 cup wholemeal self-raising flour
• 1 cup white self-raising flour
• 1 teaspoon ground cinnamon
• 3/4 cup firmly packed brown sugar
• 1/4 cup maple flavored syrup
• 3 eggs
• 1 cup coarsely chopped pecans
• 1/2 cup coarsely chopped raisins
• 1 cup coarsely grated apple

1. Preheat oven to moderate. Grease and line 20cm ring pan.
2. Beat butter, flours, cinnamon, sugar, syrup and eggs in medium bowl on low speed with electric mixer until ingredients are combined. Beat on medium speed until mixture is smooth and changed in colour.
3. Using wooden spoon , stir in nuts, raisins and apple. Spoon mixture into prepared pan, spread evenly with spatula.
4. Bake cake in moderate oven about 50 minutes. 

Tips

• Sultanas or finely chopped seeded dates or prunes can be substituted for the raisins and walnuts for the pecans.

Source: The Australian Women's Weekly

Milky Fruit Cake

Evaporated milk produces a moist fruit cake with a rich creamy taste.

• 225g butter, softened
• 225g soft light brown sugar
• 3 eggs
• sieve together: 275g plain flour and 1 teaspoon baking powder
• 250g currants
• 250g sultanas
• 250g raisins
• 115g glace cherries, halved
• 115ml evaporated milk

1. Cream the butter and sugar together, until light in colour and fluffy.
2. Beat in each egg; fold in the flour and baking powder
3. Stir in the dried fruit, glace cherries and evaporated milk; mix thoroughly
4. Place the mixture in a greased and lined 20cm round cake tin, smooth the top.
5. Bake at 160 C for around 2 - 2 3/4 hours until golden in colour and set and a skewer inserted in centre comes out clean. 

Makes 16-20 slices

Source: Cakes and Biscuits

Chocolate Fudge Mud Cakes

Chocolate Fudge Mud cake

• 3 x 60g Mars bars
• 150g butter, chopped coarsely
• 150g dark eating chocolate, chopped coarsely
• 1/2 cup firmly packed brown sugar
• 1 cup water
• 1/2 cup plain flour
• 1/4 cup self-raising flour
• 2 eggs

1. Preheat oven to 180 C. Grease 12-hole muffin pan.
2. Chop 2 Mars bars finely; cut remaining bar into 12 slices.
3. Combine butter, chocolate, sugar and the water in medium saucepan; stir over low heat until smooth. Transfer to large bowl; cool 10 minutes. Whisk in sifted flours, then eggs and finely chopped Mars bar.
4. Divide mixture into pan holes. bake about 25 minutes. Meanwhile make chocolate fudge frosting. Spread cakes with frosting, top each with a slice of Mars bar.

Chocolate Fudge Frosting

• 50g dark eating chocolate, chopped coarsely
• 25g butter
• 1 cup icing sugar
• 1 tablespoon cocoa powder
• 2 tablespoons hot water, approximately

Stir chocolate and butter in heatproof bowl over saucepan of simmering water until smooth (do not allow water to touch base of bowl); stir in sifted icing sugar and cocoa. Stir in enough of the hot water until frosting is spreadable.

Makes 12

Chocolate Date Cake

Chocolate Date Cake

• 1 1/4 cups seeded dates
• 1 1/4 cups boiling water
• 1 teaspoon bicarbonate of soda
• 60g butter, chopped
• 3/4 cup firmly packed brown sugar
• 1 cup self-raising flour
• 2 eggs
• 100g dark chocolate, chopped finely

1. Chop prunes, combine with the water and soda in a medium bowl, cover and stand 5 minutes
2. Using wooden spoon stir in the finely chopped butter, until melted, then stir in sugar, lightly beaten eggs, flour and finely chopped chocolate.
3. Pour mixture into greased pan and bake in moderate oven for about one hour.(Oven should be preheated to moderate)
4. Serve hot with chocolate sauce.

Serves 8

Tips

• It is important that the pan be well greased, because the cake mixture is both very wet and very sugary (two conditions making it likely to stick to the pan when baked)
• Cake will keep for up to one week in an airtight container at room temperature. 
• The dates can be substituted with prunes.

Apple Streusel Cake

This cake is a unique combination of textures -crusty and spongy at the same time. It has its own topping and is simply delicious. 

• 3 medium apples (450g)
• 1 tablespoon caster sugar
• 1/4 cup(60ml) water
• 185g butter, softened
• 3/4 cup caster sugar, extra
• 2 eggs
• 2 1/4 cups self-raising flour
• 3/4 cup milk

Cinnamon Streusel Topping

• 3/4 cup (110g) plain flour
• 3 teaspoons ground cinnamon
• 60g butter, chopped
• 1/3 cup (75g) firmly packed brown sugar
• 2 teaspoons water, approximately

1. Preheat oven to moderate. Grease and line deep 23cm square cake pan.
2. Peel, core and quarter apples; slice thinly. Combine apple, sugar and the water in medium saucepan, bring to a boil. Reduce heat; simmer covered, about 10 minutes or until apple is tender, drain well.
3. Meanwhile beat butter and extra sugar in small bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating well between additions. Transfer mixture to large bowl; using wooden spoon, stir in flour and milk, in two batches.
4. Spread two-thirds of the mixture evenly over base of prepared pan, top evenly with apple, then spread with remaining mixture. Sprinkle evenly with cinnamon streusel topping.
5. Bake cake in moderate oven about 50 minutes. Turn cake top side up to cool.

Cinnamon Streusel Topping

Combine flour and cinnamon in small bowl; rub in butter with fingertips, add sugar. Using one hand, mix in enough of the water to make mixture come together in a ball, cover with plastic wrap; freeze 30 minutes. Coarsely grate topping mixture before sprinkling on unbaked cake.

Serves 12

Storage

Cake will keep for up to 2 days in an airtight container at room temperature, or in the refrigerator for up to 3 days.

Source: The Australian Women's Weekly

Family Chocolate Cake

One saucepan plus one large, heavy baking dish are practically all the equipment needed to put together this easy, yummy chocolate cake.

• 2 cups water
• 3 cups caster sugar
• 250g butter, chopped
• 1/3 cup cocoa powder
• 1 teaspoon bicarbonate of soda
• 3 cups self-raising flour
• 4 eggs, beaten lightly

1. Preheat oven to moderate. Grease deep 26.5  cm x 33cm baking dish, line with baking paper.
2. Combine the water, sugar, butter and combined sifted cocoa and soda in medium saucepan; stir over heat, without boiling, until sugar dissolves. Bring to a boil, then reduce heat; simmer, uncovered, 5minutes.Transfer mixture to large bowl, cool to room temperature.
3. Add flour and egg to bowl; beat with electric mixer until mixture is smooth and changed to a paler colour. Pour mixture into prepared dish.
4. Bake for about 50 minutes. Cool. Spread cold cake with fudge frosting.

Fudge Frosting

• 90g butter
• 1/3 cup water
• 1/2 cup caster sugar
• 1 1/2 cups icing sugar mixture
• 1/3 cup cocoa powder

Combine butter, the water and caster sugar in small saucepan; stir over heat, without boiling, until sugar dissolves. Sift icing sugar and cocoa into small bowl then gradually stir in hot butter mixture. Cover; refrigerate about 20 minutes or until frosting thickens. Beat with wooden spoon until spreadable.

Serves 20

Source: The Australian Women's Weekly

Rich Truffle Mud Cake

This very rich cake is perfect for the grand finale to a dinner party, and should be made a day ahead and served cold. The cake is almost like a huge truffle in texture; note that no flour is used.

• 6 eggs
• 1/2 cup firmly packed brown sugar
• 400g dark chocolate, melted
• 1 cup thick cream
• 1/3 cup Cointreau

1. Preheat oven to moderate. Grease and line deep 22 cm round cake pan.
2. Beat eggs and sugar in large bowl with electric mixer about 5 minutes or until thick and creamy. Gradually beat in barely warm chocolate; beat until combined.
3. Using metal spoon, gently fold in combined cream and liqueur. Pour mixture into prepared pan.
4. Place pan in baking dish; pour enough boiling water into dish to come halfway up side of pan.
5. Bake cake in moderate oven 30 minutes. Cool cake in pan.
6. Turn cake onto serving plate, cover, refrigerate overnight. Serve dusted with a little sifted cocoa, if desired. 

Serves 12

Tips

Any type of liqueur can be substituted for the citrus-flavored Cointreau.

This cake is delicious served with fresh raspberries and fresh raspberry coulis.

Source: The Australian Women's Weekly

Pineapple Macadamia Loaf

This is a very quick and easy cake that only involves hand-mixing in one bowl. This cake is a treat for the health-conscious as the recipe contains no butter, yes no butter !

• 450g can crushed pineapple
• 1 egg
• 1 cup macadamias, toasted, chopped finely
• 1 cup, self-raising flour
• 1/2 cup caster sugar
• 1 cup desiccated coconut
• 1/2 cup milk

1. Preheat oven to moderate. Grease and line 14cm x 21cm loaf pan.
2. Drain pineapple, pressing as much syrup as possible from the pineapple; discard syrup.
3. Place pineapple in large bowl, add egg; stir ingredients together with wooden spoon. Stir in remaining ingredients; mix well. Spread mixture into prepared pan.
4. Bake cake in moderate oven around 50 minutes.
5. Stand cake 10 minutes, turn onto wire rack,cool.

Serves 20

Source: The Australian Women's Weekly

Mississippi Mud Cake

This popular cake is a delectable alternative to fruit cake. A sure- to-please cake, it has a fudgy texture and is wonderful served warm or at room temperature. 

• 250g butter, chopped coarsely
• 150g dark chocolate, chopped coarsely
• 2 cups caster sugar
• 1 cup hot water
•  1/3 cup coffee liqueur
• 1 tablespoon instant coffee powder
• 1 1/2 cups plain flour
• 1/4 cup self-raising flour
• 1/4 cup cocoa powder
• 2 eggs, beaten lightly

1. Preheat oven to moderate. Grease and line deep round cake pan.
2. Combine butter, chocolate, sugar, the water, liqueur and coffee powder in medium saucepan. Using wooden spoon, stir over low heat until chocolate melts.
3. Transfer mixture to large bowl, cool 15 minutes. Whisk in combined sifted flours and cocoa, then eggs. Pour mixture into prepared pan.
4. Bake cake in moderate oven about 1 1/2 hours. Stand cake 30 minutes, then turn onto wire rack, cool.

Serves 16

Source: The Australian Women's Weekly

Hummingbird cake

This moist, luscious cake from the American Deep South translates as delicious in anyone's language. You need approximately 2 large overripe bananas for this recipe.

• 450g can crushed pineapple in syrup
• 1 cup plain flour
• 1/2 cup self raising flour
• 1/2 teaspoon bicarbonate of soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1 cup firmly packed brown sugar
• 1/2 cup desiccated coconut
• 1 cup mashed banana
• 2 eggs, beaten lightly
• 3/4 cup vegetable oil

1. Preheat oven to moderate. Grease deep square cake pan, line it with baking paper.
2. Drain pineapple over medium bowl, pressing with spoon to extract as much syrup as possible. Reserve 1/4 cup syrup
3. Sift flours, soda, spices and sugar into large bowl. Using wooden spoon stir in drained pineapple, reserved syrup,coconut,banana,egg and oil; pour into prepared pan.
4. Bake cake in moderate oven about 40 minutes. Stand cake 5 minutes, then turn onto wire rack, cool.

Serves 12

Source: Australian Women's Weekly

White Chocolate and Cherry cake

• 200g butter, at room temperature
• 1 cup caster sugar
• 2 teaspoons vanilla essence
• 3 eggs, at room temperature
• 1 1/2 cups self-raising flour
• 1 cup frozen cherries, halved
• 90g white eating chocolate, cut into 1.5 cm pieces

1. Preheat oven to 180 C. Grease and line bar cake pans with baking paper.
2. Using an electric mixer, beat butter, sugar and vanilla in a large bowl until light and creamy. Add eggs, one by one, beating well after each addition. Fold in sifted flour until combined.
3. Stir in cherries and chocolate. Spread mixture in prepared pans; smooth surface. Bake for 40 minutes or until a skewer inserted at centre comes out clean. Remove cakes from oven. Stand for 5 minutes, transfer cakes to a wire rack to cool completely.

Tips

Add grated orange or lemon zest for extra flavour.

Serves 16

Source: recipes+

Lumberjack cake

This cake comes with a distinct topping which makes it interesting and unquestionably delicious.

• 2 large apples(400g), peeled, cored, chopped finely
• 1 cup finely chopped seeded dried dates
• 1 teaspoon bicarbonate of soda
• 1 cup boiling water
• 125g butter, softened
• 1 teaspoon vanilla essence
• 1 cup caster sugar
• 1 egg
• 1 1/2 cups plain flour

TOPPING

• 60g butter
• 1/2 cup firmly packed brown sugar
• 1/2 cup milk
• 2/3 cup shredded coconut

1. Preheat oven to moderate. Grease 23cm square pan, line with baking paper.
2. Combine apple, dates and soda in large bowl, add the water, cover bowl with plastic wrap, stand 10 minutes
3. Meanwhile, beat butter, essence, sugar and egg in small bowl until light and fluffy
4. Add creamed butter mixture to apple mixture, using wooden spoon stir in flour well. Pour mixture into prepared pan. 
5. Bake cake in moderate oven 50 minutes.
6. Remove cake carefully from oven to bench. close oven door to maintain the temperature. Using metal spatula, carefully spread warm topping evenly over cake, return cake to oven, bake about 20  minutes or until topping has browned.
7. Stand cake 5 minutes, then cool on wire rack.

Topping

Combine ingredients in saucepan, using wooden spoon stir topping mixture over low heat until butter melts and sugar dissolves.

Serves 12

Source: Australian Women's Weekly

Jam Roll

This is the perfect recipe for a really tasty jam roll.

• 3 eggs, separated
• 1/2 cup caster sugar
• 3/4 cup self-raising flour
• 2 tablespoons hot milk
• 1/4 cup caster sugar, extra
• 1/2 cup jam, warmed

1. Preheat oven to moderately hot. Grease 25cm x 30cm swiss roll pan, line base and sides with baking paper.
2. Beat egg whites until soft peaks form, gradually add sugar 1 tablespoon at a time, beating until dissolved.
3. With motor operating, add egg yolks, one at a time,until mixture is pale and thick, this will take about 10 minutes.
4. Pour hot milk down side of bowl; add triple-sifted flour.Working quickly, use plastic spatula to fold in flour. Pour mixture into prepared pan, spreading mixture evenly.
5. Bake about 8 minutes or until top feels springy when touched lightly.
6. Meanwhile place a baking paper the size of the cake, on the bench, sprinkle evenly with caster sugar. When cooked, immediately turn cake onto sugared paper, peeling away the lining paper. Working rapidly, cut away crisp edges from sides of cake.
7. Using hands, gently roll cake loosely from one of the short sides; unroll , spread evenly with jam.
8. Roll cake again, by lifting paper and using it to guide the roll into shape.
9. Either serve immediately, or cool.

Serves 10 


Tip
Jam can be warmed for about 20 seconds in a microwave oven on HIGH. 
Storage
Cake  must be made the day it is served.


Source: Australian Women's Weekly

Caramel Mud Cake

This cake is a twist on the normal dark or white chocolate mud cake, but is just as delicious.

It is really easy to make and requires minimum expertise. 

• 185g butter, chopped coarsely
• 150g white chocolate, chopped coarsely
• 1 cup firmly packed brown sugar
• 1/3 cup golden syrup
• 1 cup milk
• 1 1/2 cups plain flour
• 1/2 cup self raising flour
• 2 eggs, beaten lightly

1. Preheat oven to moderately slow. Grease and line deep 22 cm round cake pan.
2. Combine butter, chocolate, sugar, golden syrup and milk in medium saucepan; stir over low heat, without boiling, until smooth. Transfer mixture to large bowl; cool for 15 minutes.
3. Whisk in flours, then egg; pour mixture into prepared pan.
4. Bake cake in moderately slow oven about 1 1/2 hours.
5. Stand cake in  pan 10 minutes, then turn onto wire rack, cool.

Serves 12

Storage

Cake will keep for up to 1 week in an airtight container at room temperature.

Source: The Australian Women's Weekly