Vanilla Raspberry Velvet Cake by Clara Fu

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1361367177250912/

Recipe 

Vanilla Raspberry Velvet Cake
1. Raspberry Gelee
2. Cake base
3. Vanilla Mousse
4. Cocoa Butter Velvet Spray

Raspberry Layer (I made double portion of this to have thicker layer. Below is for 1 portion)
100g Raspberry Puree
10g Sugar
4g Gelatine Sheets

1. Soak gelatin sheets in ice water to soften.

2. Prepare a 6 inch ring mould on a tray. Use glad wrap to wrap bottom till sides up.

3. Double boil puree with sugar till melted. Remove from fire.

4. Add in softened gelatin sheets and stir well till melted. Cool before freezing. (i think chilling it might be enough instead)

Cake Base
2 eggs
60g sugar
cake flour 60g

1. Pre-heat oven @ 150c

2. Line side and bottom of 6″ pan with parchment paper.

3. Place eggs and sugar in a bowl and whisk over a water bath to melt the sugar. After that remove and whisk at high speed till pale and fluffy

4. Once egg mixture is done, fold in the sifted flour gently.

5. Once it’s done, pour into the pan and bake at 20-30mins.

6. Cool the cake and cut out 1 cm as the base of the cake. Set aside. ( I managed to cut 3 layers. Used 1 layer and froze the other 2 layers for future use).

Vanilla Mousse
100g Cream Cheese (room temperature)
200ml Full Cream Milk (I used Hokkaido Milk)
200ml Whipping Cream
90g Sugar
3 pcs Gelatine (soften in ice water)
Vanilla Extract

1. Put cream cheese, sugar and milk in pot.Double boil it on low heat. Stir to mix cream cheese well. Do not over heat.

2. Off fire. Add softened gelatin sheet to the warm cream cheese mixture. Keep stirring till dissolve.

3. Sieve this mixture into a bowl. Cool the mixture further for mixing with whipped cream later.

4. Whip up cream till mousse stage.

5. Mix 1/3 of whipped cream into the cooled cream cheese mixture. Mix thoroughly.

6. The pour in the remaining 2/3 whipped cream into the cream cheese mixture and mix thoroughly but gently. This is the Vanilla Cream Cheese Mousse.

Assemble
1. Put some vanilla mousse onto mould, followed by gelee (scratch gelee’s surface both sides), then more mousse till about 1 cm from top. Tap on surface to remove air bubbles. Finally place cake on top. Flatten/neaten the surface. Put more mousse around the mould to fill any empty gaps.

2. Freeze (i use silicone mould for easy remoney val of my frozen cake)

Cocoa Butter & Chocolate Velvet Decoration
Use ready made canister of Cocoa Butter Velvet Spray (I don't have this) or follow recipe below (recipe will need spray gun/airbrush tool)

50g White Chocolate
50g Cocoa Butter
Food Colouring (Oil Based)
Chocolate Spray/Gun

1. Double boil white chocolate and cocoa butter to melt and mix together.

2. Add colouring as wished. Wait till temperature is warm but not too hot to the touch before transferring it to the spray gun (ard 35 degrees. I just use my fingers to test the temperature).

3. Protect your work surface area.

4. Remove frozen cake and place cake on a rack/turntable for spraying.

5. Spray from a distance of about 20cm away (for my spray gun). Slice and serve, or if cake still very frozen, defrost in chiller before cutting. Always spray when chocolate still warm. Once cooled chocolate will harden and block the spray gun spray point.

6. I heard some people use salad oil (veg oil) instead of cocoa butter to mix with chocolate. I personally have not tried nor know the pros and cons of it. You can try if you want and let me know the effect!

Notes :
1. Cocoa Butter and Chocolate ratio 1 : 1. However the video below has different ratio.

2. I have attached some links below to show you the spray gun, canister spray (the one shown has different texture) and a video using airbrush for yr reference. Hope it helps! 

Buttercake by Susan Cake

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1260365504017747/

https://www.facebook.com/photo.php?fbid=10205522232038960&set=gm.780418355345800&type=3&theater

Buttercake -

Ingredient
250g Butter
5 eggs
50g + 150gm sugar
200g self raising flour
50ml milk
1 tsp vanilla essence /extract
1/4 tsp of salt

Method
1. Preheat oven at 180C (temperature depends on individual oven)

2. Separate the eggs, and place the whites into a medium sized bowl.Beat egg whites until soft peaks, gradually add 50g sugar and beat until stiff. Set aside.

3. Cream butter and 150g sugar until pale and fluffy. Put in vanilla essence/extract and and beat for a while. Add in egg yolks one by one and beat well after each addition. Add in the salt.

4. Put in half the flour and mix on low speed until incorporated. Add in milk alternately with flour and mix until well combine.

5. Fold in the egg whites in 3 or 4 additions.

6. Pour batter into pan and level.

7. Bake for 60 minutes or until skewer comes out clean.

Red Velvet Swiss Roll by Em Jay

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1169700319750933/

Yields : 10-12 servings

Ingredients :-

3/4 cup cake flour

1/4 cup cocoa powder

1 teaspoon baking powder

1/4 teaspoon salt

4 large eggs

3/4 cup granulated sugar

1 tablespoon canola oil

2 tablespoons buttermilk

1 oz red food coloring

1 teaspoon vanilla essence

For the cream cheese filling :-

8 oz. cream cheese, room temperature

1/4 cup / 4 tablespoons unsalted butter, room temperature

3/4 cups icing sugar

1 teaspoon vanilla essence

Directions :-

(1) Preheat oven to 350 degrees F. Line with baking paper and grease it with butter.

(2) On a flat surface, lay down a thin, clean kitchen towel and sprinkle with powdered sugar; set aside.

(3) In a medium sized bowl, sift together cake flour, cocoa powder, baking powder and salt. Set aside.

(4) In another bowl, using a mixer, beat eggs on medium speed for 2-3 minutes until frothy and pale yellow in color.

(5) Add sugar and oil beat until well- combined. Beat in buttermilk, red food colouring and vanilla.

(6) Reduce mixer speed to low and slowly beat in dry ingredients, until just combined.

(7) Pour batter into prepared pan and spread evenly to the edges. Bake for 12-15 minutes, or until cake springs back when lightly touched in the center.

(8) Upon removal from the oven, immediately run a knife around the edges of the pan to loosen the cake. Swiftly invert the cake onto the kitchen towel that has been sprinkled with powdered sugar. Gently peel off the baking paper and discard. Then, starting at the short end, slowly roll up the cake and the towel together. Set aside on a wire rack to cool.

(9) In the meantime, prepare the cream cheese filling. In a medium sized bowl, using an mixer, beat together cream cheese and butter until smooth and well-combined. Beat in powdered sugar until well incorporated.

(10) Once cake roll is completely cooled, carefully unroll. Evenly spread cream cheese filling over the surface of the roll. Then, roll the cake up again, cover with plastic wrap and refrigerate for at least one hour before serving.

Adapted from :- http://www.confessionsofaconfectionista.com/…/red-velvet-ca…

Marble Chocolate Castella Cake by Helga Soo

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1160593603994938/

I used the original Castella Cake recipe from P&P post to add the extra steps 😝

Recipe:

6 large eggs, room temperature
150g castor sugar
100g bread flour + 100g cake flour, sieve twice
(A) 5 tbsp honey + 2 1/2 tbsp warm water
(B) 2 tbsps semi sweet Chocolate Chips + 1/2 tbsp Honey Water from (A)
(C) 1 tbsp honey + 1/2 tbsp

Steps -
Preheat oven to 160 degree celsius
1. Cut the parchment paper to fit the loaf pans. Grease and ensure paper stick to a medium loaf pans.
2. Use double boiling method to cook (B) till melted. Set aside.
2. Mix the honey and water together (A) & (C) and set aside.
3. In a mixing bowl, whisk the eggs in high speed until well mixed.
4. Add the sugar in and whisk for 5 minutes in high speed.
5. Add the honey mixture (A) in and whisk on low speed until combined for about 30 seconds or less.
6. Add the flour in - in three additions and whisk to just combine. Do not overmix.
7. Scoop 1/2 of the batter out and use spatula to fold in the Melted Chocolate (B) till well combined.
8. Pour the 2 batter into loaf pan on top of one another, repeat the steps until at about 80% full. Use a skewer, draw zigzag line to remove air bubbles in the batter.
9. Tap the pans gently a few times to release air bubbles.
10. Bake for 35-40 minutes or until golden brown top and a skewer inserted center comes out clean.
11. Brush the honey mixture (B) on top of the cake.
12. Immediately while cake is still warm - Place cling wrap on the table, remove cake from pan and flip onto the cling wrap with top facing down. Then gently remove the parchment paper.
13. Wrap up the cake immediately (this is to retain the moisture) and then chill in fridge for 12 hours.

Gula Melaka Cake by Jessica Lim

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1158505594203739/

Gula Melaka Cotton Cake
70g gula melaka 
100g coconut milk
3 egg yolks
1/4tsp salt
3tbsp canola oil
100g self raising flour
3 egg whites
1/4tsp lemon juice

Use double boil method to melt gula melaka n coconut milk. Cool the mixture
In a mixing bowl, add in egg yolks, oil, salt n gula melaka mixture using hand whisk until well combined
Add in self raising flour n whisk till the batter become smooth
Whisk eggs white n lemon juice till stiff peaks form
Pour half the eggs white mixture into the yolk mixture n mix well with a Spatula, follow n fold in the balance egg white to mix well
Pour in 7inches pan, lined with baking paper. Gently bang the pan on the table top to release air bubbles

Preheat oven at 150 °c
For 35 to 40mins

Korean Sweet Potato Cake (고구마 케이크) by Susan Kwek

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1154705137917118/

Sweet Potato Cake 
A
1 (7 inch sponge cake)
300ml topping cream

B
Custard:-
2 egg yolks
200ml milk
50g sugar
10g plain flour
8g corn flour
10g unsalted butter

C
450g sweet potato (steamed and skin removed)
50g whipped topping cream
1 tablespoon honey
Custard cream

Method:-
1. Pour 200ml of milk into a pot and warm it.

2. In a separate bowl, cream 2 egg yolks with 50g of sugar till sugar dissolves and whitish in colour. Add in the plain flour and corn flour. Beat till well combined. Now pour in the warm milk and continue to mix it till smooth. Return the mixture back to the pot and simmer it on low heat till slightly bubbled then add in the 10g butter. Continue to stir until well incorporated. After this transfer the custard into a bowl and cover the surface with cling wrap and let it cool.

3. Sieve the 450g of sweet potato, add on the honey and the cool custard cream and mix. Then add in the 50g whipped topping cream. Mix well and set aside. Divide it into 2 portion.

4. Sliced the sponge cake into 2 pieces.

5. Use a cake ring and place 1 piece of cake into it and spread 1 portion of the sweet potato puree on it. Then place another piece of cake and the last portion of the sweet potato puree. Place in the freezer for 1 hour.

6. Whipped 300ml of topping cream.

7. Remove the cake from the cake ring and spread the whipped cream on it.

8. Use the left over cake to grate into small bits and use it to decorate the cake.

Happy Baking!!!

Recipe adapted from blog.naver.com

Pandan Ogura Gula Melaka Cake by Em Jay

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1143409799046652/

Pandan and gula melaka is a heavenly combination. 😊

(A) ingredients :-

100g egg yolks (about 5 eggs)
1 whole egg
1/4 tsp salt
40g corn oil
70g pandan juice (or 1 tsp pandan paste)
20g coconut cream
90g superfine flour

Personal notes :

I used Naturel sunflower/canola oil.
I used 85g Kara coconut cream.
I used 1 tsp pandan paste.
I used 75g Bake King Top Flour (orange pack)
with 15g of Prima cake flour.

Instructions for (A) yolk batter :-

1. Beat the egg yolk, whole egg, salt, corn oil, pandan juice and coconut milk until fluffy.

2. Sift in flour, then mix it until well combined.

(B) ingredients :-

200g egg whites (from 5 eggs)
80g castor sugar
1/4 tsp cream of tartar or 1 tsp lemon juice

Instructions for (B) egg whites / meringue :-

1. Beat egg white + lemon juice (or cream of tartar) + castor sugar until firm peaks form.

2. Mix into egg yolk batter, 1/3 portion of the meringue at a time , first use a hand whisk to mix gently and at the end, switch to spatula to lift batter from bottom to fold up. Keep doing this until a nice smooth batter is obtained.

3. Pour the mixture into prepared pan, shaking gently from side to side to even out the top.

4. Put pan into a larger pan and filled up with hot water (about 1/3 of the batter pan). Bake with preheated oven at 160’C for 30 min then turn down to 150’C for 20 min. Temperature is indicative only.

5. Once baked, remove from the pan immediately, inverted on a rack and let it cool. If the bottom is still slightly wet, invert the cake on a silpat and bake it at 120C for 10 minutes to dry it out. That means you bake it without the pan, putting the cake top side up directly on the silpat. Once done, transfer to a rack and cool completely before slicing.

Jeannie recommends; 7″square pan or 8″ round pan – use the normal pan and line the bottom. Water bath method, make sure your pans are not leaking!

My cheapo Cornell (is very hot!) so the oven managed to get this cake baked nicely at 140C for 30 mins; 130C for 25 mins.

https://www.google.com.sg/…/…/pandan-ogura-sponge-cake/amp/…

Gula melaka cream ingredients :-

REDMAN whipping / topping cream
Pack of 5 pieces of gula melaka
KARA coconut cream
Pandan leaves

(1) Grate 3 circular pieces of gula melaka into a non-stick saucepan. Heat it over low fire.

(2) Add 2 teaspoons of coconut cream for every piece of gula melaka. Each piece is about 50g.

(3) Throw in pandan leaves for fragrance (optional).

(4) Mix 7-8 tablespoons (or more!) to your whipped cream. REDMAN whipping/topping cream requires no sugar or other additional ingredients. It's already a sweetened pack.

I used half a box of the REDMAN whipping cream.

(5) Crush the remaining 2 circular pieces of gula melaka for garnish or extra oomph.

(6) Use extra gula melaka syrup for drizzling over your cake.

(7) Divide your gula melaka whipped cream into a few bowls if you'd like to decorate your cake with a blend of / different colours.

Zebra Butter Cake by Meg Tan

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1142438532477112/

Meg Tan's Zebra butter cake 

250g butter
160g sugar
4 large eggs
240g self raising flour
1 tsp coffee oil
2 tbs milk
2 tbs cocoa powder
1 tbs kahlua

Beat butter n sugar till light n fluffy n add eggs one at a time followed by coffee oil and milk
Add in Sifted four n mix gently till combined
Divide batter into two and add the cocoa powder n kahlua to one portion
To a greased n bottom lined 8 inch round pan add 2 tbs yellow batter followed by choc batter n alternate till batter is used up
Tap tin gently after each addition
Bake in a 180 C oven for about 40-50 mins (depends on your oven)

Red velvet cake (using beetroot) by Meg Tan

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1075624849158481/

Red velvet cake 
Using Beetroot

3 beetroots - juiced and simmered over medium flame and reduced t o 1/2 cup juice
Once cooled add in 1 tsp vinegar plus 1 tbs lemon juice 

2 large eggs 
100 g butter
100 g sugar
200 g cake flour 
Pinch of salt
1 tsp baking powder
2 tbs cocoa powder 
1/2 cup buttermilk 

Cream butter and sugar until light n fluffy then Add eggs one at a time followed by vanilla n buttermilk 
Sift flour, cocoa powder n baking powder 
Add the dry ingredients n lastly add the beetroot juice 
Bake in a 175 C oven for apprx 35 mins 

Frost with cream cheese frosting

Ferrero Rocher Cake by Patricia Bakersiao

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1058483414205958/

This cake was so rich. A bit too sweet for me but birthday gal like can liao. 
My Ferrero Rocher Cake:
- 3 layer of hazelnut sponge cake
- 1st layer, nutella swiss buttercream, nutella chocolate ganache, crushed ferrero rocher
- 2nd layer, nutella chocolate ganache
- finally cover with nutella chocolate ganache and top with whole ferrero rocher.

Hazelnut cake

Ingredients
Cake Flour (180g)
Hazelnut Flour (140g)
Salt ½ teaspoon 
Baking Powder 2 teaspoons
Light Brown Sugar (132g)
Large Egg Yolks 6 
Cream of Tar tar 1 tsp 
Large Egg white 6
Granulated Sugar (100g)
Unsalted Butter (112g)
Vanilla Extract 2 teaspoons

Instructions
1. Sift the flour, baking powder, salt together, then add to the hazelnut flour and reserve.
2. Meanwhile melt the butter in a double boiler. Add the vanilla extract when butter has cooled.
3. In a the mixer bowl with the whisk attachment whip the egg yolks and brown sugar on high speed until thick, light and fluffy about 5 minutes.
4. In another mixer , place the egg whites and cream of tar tar with the whip attachment and whip on high speed until frothy and gaining volume. Slowly add the granulated sugar in a slow speed and you have achieved a firm peaked meringue.
5. Fold ½ of the meringue into the egg yolk mixture to lighten, and then gently fold the remaining meringue.
6. Gently fold in the dry ingredients in several additions.
7. Make a liaison with the melted butter and 1½ cups of the batter
Next pour this liaison back into the main batter and fold together
8. Pour the batter into 3-7" prepared greased pans
9. Bake in preheated 180° C oven for approximately 25-30 minutes or until the center springs back. then turn out onto a wire rack to cool.

Chocolate Nutella Ganache

Bitter sweet chocolate 300g
Heavy cream 150g
Nutella 100g

1. Use double boiler melt the chocolate and heavy cream.
2. once the chocolate melted, add in the nutella and mix well.
3. put in fridge for at least 3hrs to set

simple syrup:
melt sugar with water (3 tbsp sugar w/ 1 tbsp water)

Assemble the cake:

1. lay one cake on the cake board, brush the cake with the syrup. fill in the ganache.
2. do the same for the 2nd layer.
3. 3rd layer also brush with the syrup. then cover the entire cake with the ganache.
4. decor as u like

Black Forest Cake without Cake by Em Jay

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1039846942736272/

Ingredients :

5 eggs
110g cake flour
2 tbsp cocoa powder sifted
1/4 tsp baking powder
100g caster sugar (separate into 50g and 50g) those who loves sweet pls do 60 60
60ml + 3 tbsp milk
1 tsp chocolate emulco
1 tsp Vanilla extract
1 drop coffee emulco (Optional)
1/4 cup oil (60ml) flavourless ones will do

Method :

1. Add 1/2 of the sugar (50 / 60g) to the egg yolks and whisk till creamy.

2. Add in the milk, extract and mix well,

3. Add in oil and mix well . Then flour + baking powder + cocoa powder and gently mix well. Leave it aside to wait for egg white mixture.

4. Beat egg whites at high speed until foamy. Add in the remaining sugar, and continue to beat until firm peaks are formed.

5. Take 1/3 of the beaten egg white and add to the batter. Gently fold in to mix well. Pour the batter into the remaining egg white and gently fold in to mix well.

6. Pour the batter into chiffon cake mould. Gently knock the sides of the mould to release air bubbles trapped inside.

7. Bake in pre-heated oven at 160 deg C for about 60 minutes. Remove from oven, invert the mould and set aside to cool for about 60 minutes. Once cooled, remove from mould.

* pls use 8 inch round mould for this 5-egg recipe.

Other ingredients for assembly :

1 can pitted dark sweet cherries in heavy syrup

Gene used the cherries without liquid. ie drain first

I used 1 can of blueberries, also drained first

250g red man topping whip (whipped to stiff peak w ½ tsp vanilla extract)

Optional :
Fresh cherries
Chocolate décor

Assembly :

1. Once the cake has cooled completely, cut them into 2 or 3 layers depending on your preference.

2. Place first layer on board with a little bit of cream to “glue” the base to the cake.

3. Have a layer of cream on the cake and start placing the cherries on the cream. (depending on whether you have 1 or 2 layers in between to spread , apply cherries according to preference. Have more if you love cherries a lot)

4. Once the layers are done, do a crumb coat over all and put into fridge to set. (about half an hour at least)

5. You can do a thin layer of cream overall and set for 15 mins before doing the final décor.

6. Final décor depends on your preference as can be seen in pc above. There is endless combi. So make the one that makes you happy.

Orh Nee cake with toasted & crispy coconut flakes by Jo Lim

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1030820513638915/

Moist Sponge Cake by Novel Hui

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1026829834037983/

Here's my EASY Super Moist Sponge cake recipe that I like to share from a bakery chef after seeking his permission 😊

NO EGG separation and able to achieve very soft, fine and moist texture. You can prepare the batter in large portion then divide the batter in different bowl and mix into your desire color.

EASY Super Moist Sponge cake

Please adjust the recipe according to your pan size.
Pan size:
13" square 1" height > bake at 200°C 16mins

Or 1 tray each of
1. 12"x 5/8" @200c 13mins
2. 9"x 3/4" @ 220c for 11mins).
Bake at middle rack.

Ingredient for each color:
Egg 330g
Caster sugar 135g
SP 22.5g (sponge gel)
Cake flour 135g
Corn flour 30g
baking powder (Double Acting) 7.5g
Water 37.5g
Milk 37.5g
Corn oil 75g
Vanilla extract 2.5tsp
Salt 1/8tsp

Method:
1. Add Egg, sugar, SP, Milk, water and Vanilla extract into mixer and mix well in MIDDLE speed for few second.

2. Premix and sifted Cake Flour, Corn Flour, Salt and Double acting Baking Powder in an empty container.

3. Add the dry ingredients into the wet mixture after it is well mixed. Increase from middle speed to HIGH speed till batter increase to at least 3 TIMES or max.

4. Reduce the speed to low and slowly pour in the oil, increase to MIDDLE speed till oil and batter is well blended (est mix for 30sec, do not use high speed for this step as the air will escape)

5. Add ur desire Color gel or paste

6. Pour into a aluminium pan with base lined. Level the batter and give a few bang on table before placing into oven.

Magic Lemon Pudding Cakes by Helga Soo

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1012588172128816/

Strawberry Mousse Cake by Ina Tay

Facebook recipe link - https://www.facebook.com/groups/platepalate/permalink/1006150222772611/

Old School Style Pandan Buttercream Cake by Madeline Yeo

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1001872156533751/

Recipe
5 Egg yolk
1g salt
40g Sugar
80g Oil
120g Pandan juice (i use Freshmilk + Pandan Paste)
150g Cake flour

5 Egg whites
1/8tsp Cream of Tartar
50g Sugar

Buttercream :
250g Unsalted Butter (use 150g)
90g Icing sugar (use 50g)
1tsp Vanilla essense
Beat above till pale white...

- Chiffon Cake Method
- Line & Grease pan 10x14 & Pour batter in.
- Bake 150C - 30mins
- once out fr oven, take away the paper & let it cool down & apply Buttercream

Easy Chocolate cake by Helga Soo

Facebook link - https://www.facebook.com/groups/platepalate/permalink/991619497559017/

Full Recipe Here - http://nickoskitchen.com/blogs/everyday-chocolate-cake-nicko-s-kitchen

*I baked at 170 deg Celsius for 60 mins.

Sicilian Orange Cake by Priscilla Sia

Facebook link - https://www.facebook.com/groups/platepalate/permalink/987941134593520/

室温牛油 (Butter) - 250g
室温鸡蛋( Room temperature eggs) - 4pcs
特幼低筋面(LowProtein Superfine Flour) - 250g
幼糖(Castor sugar) - 170g(I use120g)
发粉(Baking Powder) - 1/2 tsp
鲜橙汁 ( Fresh squeezed Orange Juice)- 85~100ml
橙皮茸(Orange Zest)- 2tbsp
盐 (salt)- 1/2 tsp
杏仁片 (Almond flakes)- (optional)

Method:
1) Preheat the oven to 180C. Grease and line a 22-cm clip-sided round cake with non-stick baking paper.

2) Using an electric whisk, cream the butter (room temperature) and sugar together for 4-5 minutes until very pale.
Beat in the eggs, one at a time, beating very well between each one.

3) Sieze & add the flour, salt all at once and mix in well with low speed, then slowly mix in the orange juice & zest.

4) Spoon the mixture into the prepared tin & sprinkle some almond flakes as decoration (optional).
Bake on the middle shelf of the oven for 45-50 minutes or until a skewer, inserted into the centre of the cake, comes out clean. If it starts to brown too quickly, cover loosely with a sheet of lightly buttered foil.

5) Leave the cake, in its tin, to cool on a wire rack, then carefully remove the sides and base of the tin and peel off the paper. Put it onto a serving plate.

Pineapple upside down cake by Tasha Lee

Facebook link - https://www.facebook.com/groups/platepalate/permalink/976140569106910/

Eggless Double Chocolate Banana Cake by Angel Teo

Facebook link - https://www.facebook.com/groups/platepalate/permalink/973354899385477/