Victorian Sponge Cake

Makes: 1 Luscious 20cm cake

Ingredients:

• 200g caster sugar
• 200g softened butter, cubed
• 200g self raising flour, sifted
• 1 teaspoon baking powder
• 4 eggs, lightly beaten at room temperature
• 2 tablespoons milk

Method:

• Preheat your oven to 190 degrees Celsius (170 for fan forced) it is essential that your oven is fully heated before putting your cake in otherwise it will not rise properly
• Grease and line with non stick baking paper two x 20cm round cake tins
• In a large bowl neat together all the ingredients with electric beaters until you have a silky smooth batter

• THERMOCOOKING: Place all ingredients in the jug with the butterfly attachment [Speed 3, 30 seconds] scrape down the side with a spatula [Speed 3, 30 seconds]

• Pour the batter evenly between the two prepared cake tins and smooth the mixture over with the back of a spoon
• Bake for 20 minutes under golden and the cake springs back when gently touched
• Allow to cool in the cake tin for 5 minutes before turning onto a wire rack to cool completely
• Once the cakes have cooled completely fill with your choice of fillings and lightly dust the top of the cake with icing sugar

Recipe Notes:

• Store in an airtight container below 27 degrees for a maximum of 5 days
• This cake is freezer friendly unfilled
• The picture shown has the cake will C4K Kitchen’s Raspberry Chia Jam and Raspberry Buttercream as a filling
• You can cook as one full cake however will need to adjust the cooking time for an extra 5-10 minutes to allow the cake to cook through

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Sweet Crepes

Makes: approximately 8-10

Ingredients:

• 1 cup plain flour
• 2 cups milk
• 3 eggs
• 1 tablespoon caster sugar
• Pinch salt

Method:

• Sift the flour, salt & sugar into a mixing bowl and set aside
• Whisk together the eggs and milk in a jug then gradually stir into the flour mixture whisking well until combined
• Cover the mixing bowl with glad wrap and sit for 15 minutes
• Re-whisk the batter until well combined and smooth
• Spray a medium non stick frying pan with oil spray and heat over medium heat. Pour 1/4 cup batter into the frying pan and swirl the batter around until the base is completely covered at the batter is even
• Cook for 2 to 3 minutes or until lightly golden
• Flip the crepe and cook for 1 to 2 minutes on the other side, transfer to a plate and cover with a clean tea towel to keep warm while you cook the remaining batter in the same manner.

Recipe Notes:

• Best served fresh, if you do not need the whole batter you can leave the batter in the fridge for 3 days and cook as required
• This recipe is not freezer friendly
• Picture shown served with C4K Kitchen’s Orange Marmalade, natural yoghurt with a dash a ground cardamom.

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Berry Crumble Cake

Makes: 1 X 18-20cm round cake

Cake Ingredients:

• 175g butter, softened
• 100g caster sugar
• 3 eggs, lightly beaten
• 1/4 cup milk
• 200g SR Flour
• 70g almond meal
• 6 strawberries, diced 
• 125g punnet fresh blueberries 

Crumble Ingredients:  

• 1/2 cup almond meal
• 1/2 cup rolled oats
• 3/4 cup chopped walnuts 
• 1/2 cup coconut or brown sugar
• 100g butter, room temperature cubed

Method:

• Preheat oven to 180 degrees Celcius and prepare an 18-20cm round cake by lining and pregreasing
• To prepare the cake place the butter and sugar in a mixing bowl and use electric beaters to cream until light and fluffy
• Add in the eggs and milk and beat until just combined
• Add in the flour and beat very lightly until mixed through 
• Use a spatula to fold through the almond meal
• Pour half of the cake batter into the prepare and then evenly spread the fresh berries over the cake batter
• Very gently evenly spread the remaining cake batter
• To prepare the crumble place the walnuts and rolled oats in a food process until has a crumble texture and transfer to a mixing bowl
• Add in the sugar and almond and combine well
• Use your fingertips to rub in the crumble mixture until well combine
• Gently spread the mixture over the top of the batter 
• Bake the cake for approximately 70 minute, or until a cake skewer comes out clean, covering loosing with alfoil after 30 minutes
• Allow to cool in cake tin for at least 10 minutes before moving to a wire rack to cool completely.

Recipe Notes:

• Store in airtight container for 3 days 
• Cake is freezer friendly 
• Fruit types are interchangeable 

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Spiced Apple Loaf / Muffins

Makes: 1 loaf or 12 standard muffins

Ingredients:

• 1 1/2 cups SR Flour
• 1 teaspoon bicarb soda
• 1 teaspoon all spice
• 1/2 teaspoon cinnamon
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 eggs, lightly beaten
• 4 or 5 large apples – peeled, cored and grated

Method:

• Preheat oven to 180 degrees Celsius, prepare either a greased and lined loaf tin or a greased muffin tray
• Mix the dry ingredients into a mixing bowl and combine well
• Make a well in the middle of the dry ingredients and mix in the eggs and apples very well
• Finally fold through the grated apple and then transfer the mix into the prepare tin or tray
• LOAF: Bake for 40-50 minutes until golden and a cake skewer comes out clean
• MUFFINS: Bake for 20-25 minutes until golden and a cake skewer comes out clean
• Allow to cool slightly in the tray/tin before transferring on a wire rack to cool.

Recipe Notes:

• To be stored in an air tight container below 27 degrees and to be consumed within 3 days
• This recipes is freezer friendly once cooked to be consumed within 6 months
• Pears are a delicious variation to the recipe
• For those looking for a bit of texture it is recommended to add 1/2 cup chopped walnuts

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

C4K Kitchen’s Pavlova

Serves: 8-12

Ingredients:

• 8 egg whites
• 1 cup caster sugar
• 2 tablespoons corn flour
• 2 teaspoons white vinegar
• 1 teaspoon vanilla extract

Topping Ingredients:

• 300ml full fat thickened cream
• 1 1/4 tablespoon icing sugar
• 1/2 teaspoon vanilla extract
• Assorted fresh fruit

Method:

• Preheat oven to 150 degrees Celsius and line a large baking tray within baking paper that has a 20cm circle drawn on the middle of the paper on the underside
• Place the egg whites in a large mixing bowl and use your electric beaters to beat  until firm peaks form
• Gradually add in the sugar, 1/4 cup at a time beating constantly until the sugar is all dissolved before adding in more until the mixture is thick and glossly
• Add in the cornflour , vinegar and vanilla until just combined
• Spoon the mixture onto the baking paper staying within the disc drawn on the paper and shape the mixture to be as even as possible
• Bake in the oven for 10 minutes, then reduce the oven to 110 degrees Celsius and bake for another 1 hour or until the pavlova is crisp and dry
• Turn the oven off  and leave the pavlova in the over with the door closed to cool completely, preferably overnight.
• To decorate your pavlova pour your cream, icing sugar and vanilla into a mixing bowl and whip the cream until thick and fluffy
• Gently spread the whipped cream over the cooled pavlova base and finally top with your preferred selection of fresh or preserved fruits.

Recipe Notes:

• The picture shown has the pavlova topped with fresh strawberries, fresh blueberries, C4K Kitchen’s Lemon Curd and fresh grated dark chocolate.
• It is recommended that one tart fruit be used to help balance out the sweetness of the base, such as lemon, lime, passionfruit etc.
• To be stored covered in the fridge for up to 5 days
• This recipe is not freezer friendly

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Strawberry Jelly Cheesecake

Makes: 1 x 20cm round Cheesecake

Base Ingredients:

• 250g milk arrowroot biscuits
• 80g butter, melted
• 1/2 teaspoon cinnamon sugar

Filling Ingredients:

• 2 x 250g blocks cream cheese, softened
• 1/2 cup caster sugar
• 300ml thickened cream
• 2 teaspoon vanilla essence
• 1 tablespoon gelatine

Jelly Ingredients:

• 1 x 250g punnet strawberries
• 1 tablespoon maple syrup
• 1 tablespoon gelatine powder

Method:

• To make the base, place the biscuits in a food processor and blend until it resembles breadcrumbs
• Stir through the melted butter and cinnamon sugar until the biscuits are well coated
• Spread the mixture evenly over the bottom of a lined 20cm springform pan and pack down firmly using the base of a drinking glass.
• Place in the fridge while you prepare the filling.
• To prepare the filling place the cream cheese, caster sugar and 1 teaspoon of boiling water in a mixing bowl and beat together until light and fluffy
• Add in the vanilla essence and beat very well then set aside
• In another mixing bowl using the beaters to whip the cream for 3-5 minutes or until light and airy and set aside
• Place 1/4 cup of room temperature water in a glass jar and sprinkle the gelatine on top, put the jar in a heatproof bowl and fill the bowl with boiling water and stir until the gelatine is dissolved.
• Use a spatula to gently fold through the gelatine mixture into the cream cheese mixture until well combine
• Finally fold through the whipped cream through the cream cheese mix until well combined and then spread the mixture evenly over the biscuit base and return to the fridge to set for at least 1 hour before you prepare your jelly topping.
• To make the strawberry jelly using half of the strawberries slice them into about 2mm slices and set aside
• Chop the remaining strawberries and place in a food processor with the maple syrup and blend until smooth
• Add in 1 1/4 cups boiling water and whisk together
• Place 1/4 cup of room temperature water in a glass jar and sprinkle the gelatine on top, put the jar in a heatproof bowl and fill the bowl with boiling water and stir until the gelatine is dissolved
• Whisk the gelatine water into the strawberry jelly until well combined
• Very gently pour 1/2 of the jelly mixture over the top of your cheesecake
• Lay the slice strawberries as you want them to set and then finally very gently pour in the remaining jelly mixture over the top
• Place in the fridge to set overnight before serving.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is not freezer friendly

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Strawberry Uglies

Makes: 12

Ingredients:

• 1 x 250g punnet of strawberries, diced
• 1 mashed ripe banana
• 1 tablespoon maple syrup
• 3/4 cup almond meal
• 1/2 cup coconut flour
• 1 teaspoon baking powder
• 3/4 cup natural or Greek Yoghurt

Method:

• Preheat your oven to 180 degrees Celsius and line a baking tray with baking paper
• Mix the strawberries, bananas and maple syrup together so well combined
• Stir through the almond meal, coconut flour and baking powder until fully mixed
• Add in natural yoghurt and mix through until you get a thick batter, if the batter is dry and not coming together add in some additional yoghurt
• Dollop the mixture onto the prepared tray and cook for 20 minutes until golden
• Allow to cool completely on the baking tray for at least 15 minutes before moving to a wire rack.

Recipe Notes:

• The Strawberry Uglies are a lot softer and crumblier than previous uglies due to their gluten free nature.
• Store covered in an airtight container for a maximum of 3 days
• This recipe is freezer friendly to be consumed within 6 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

C4K Chocolate Mud Cake

Makes: 1 x 20cm round cake

Ingredients:

• 250g butter
• 200g dark chocolate melts
• 375ml chocolate milk
• 220g caster sugar
• 175g plain flour
• 1 teaspoon baking powder
• 3 tablespoon cocoa powder
• 2 large eggs
• 2 teaspoons vanilla essence

Ganache Ingredients:

• 100g dark chocolate melts
• 1/2 cup cream

Method:

• Preheat oven to 200 degrees Celsius (180 degrees Celsius fan forces) and completely line and grease a 20cm round springform tin
• In a saucepan over a low heat melt the butter, chocolate melts and the chocolate milk together, whisk continually until smooth and the chocolate is melted
• Add the sugar and stir until completely dissolved and transfer the chocolate mixture to a heat proof bowl
• Sift the flour, baking powder and cocoa powder into the chocolate mix and whisk through until smooth and well combined
• In a small jug lightly whisk together the eggs and vanilla and the whisk through the chocolate mixture whisking as you are pouring in and continuing to whisk for another 30 seconds until smooth and well combine, the batter will be very runny
• Pour the batter into the prepared cake tin and cook for 60 minutes or until cake skewer comes out clean
• Allow the cake to cool completely in the tin before trying to remove
• To prepare the ganache place the cram in a small saucepan and over low heat until heat until it is just about to boil
• Add in the chocolate melts, stir through and then turn the heat off the stove
• Continue to stir until it is glossy and the chocolate is fully melted
• Pour the ganache into a heat proof container and place in the fridge until starts to thicken
• When the ganache is thick and gloss remove the cake from the tin and place on a wire rack and evenly pour the ganache over the top of the cake and ensuring it runs down the sides of the cake for a beautiful glossy smooth finish
• Leave as is or top with some fresh strawberries as seen in the picture.

Recipe Notes:

• To be stored in an air tight container and kept below 27 degrees and to be consumed within 5 days
• The cake is able to be frozen, however not the ganache and to be consumed within 30 days.

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Belgian Waffles

Makes: 16 standard sized or 32 mini sized waffles

Ingredients:

• 2 cups plain flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup sugar
• 2 eggs, separated
• 1/2 cup oil
• 2 cups milk

Method:

• Sift all the dry ingredients together into a large mixing bowl
• In a small bowl use your electric beaters to beat the egg whites until you have stiff peaks
• In a small jug very lightly whisk together the egg yolks, milk and oil and then stir this through the dry ingredients to mix well
• Finally fold through the beaten egg whites very gently with a spatula
• Cook your waffles in your waffle maker as per standard instructions

Recipe Notes:

•  The pictured waffles are mini waffles served with vanilla ice-cream, fresh strawberries and a drizzle of chocolate ganache
• Store covered in an airtight container under 27 degrees for the maximum of 3 days
• This recipe is freezer friendly to be consumed with 3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

IsaMousse

Makes: 1 portions

Ingredients:

• 5 ice cubes
• 2 scoop Chocolate IsaLean powder
• 60ml water
• 1 tablespoon low fat natural yoghurt
• 1/2 Slim cake

Method:

• Place the ice cubes, powder, water and yoghurt into your IsaLean blender cup and blender for 30 seconds until thick and smooth
• Pour into a bowl and serve with a 1/2 crumbled slim cake on the top to add some texture
• Enjoy what seems delicious to be healthy.

Recipe Notes:

• Store any extra in the freezer for the maximum of 3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.