Chocolate Lamingtons Recipe... upside down
We've been asked to make these so many times that we felt like we couldn't ignore it anymore. A square of delicious vanilla sponge dipped in a rich chocolate icing and then coated in desiccated coconut. So in true SORTED style we tackle it the only way we know how... with a very obvious joke!
Get the full recipe at:
Also this week:
Crunchy Spiral Pie:
Salted Caramel Bread:
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Why You Should Cool Your Sponge Cakes Upside Down
Chiffon Cake (yield: two 8-in round layers)
1.75 c (210g) cake flour, sifted
1.5 tsp baking powder
1/2 tsp fine salt
3/4 c (150g) sugar
1/2 c (100g) vegetable oil
6 egg yolks
1/2 c (113g) water
1.5 tsp vanilla
6 egg whites
pinch of cream of tartar
1/2 c (100g) sugar
1. Whisk together the oil, yolks, water, and vanilla in a mixing bowl.
2. Add cake flour, baking powder, salt, and first sugar and whisk to combine.
3. In the bowl of a mixer, whisk the egg whites with a pinch of cream of tartar until frothy. Add the second sugar one tablespoon at a time and continue to mix on medium-high speed until medium peaks form.
4. Gently fold the meringue into the first mixture.
5. Evenly distribute the cake batter between two 8-in cake pans that have been prepared with only a circle of parchment paper on the bottom (no grease!)
6. Bake at 350F for 30-35 minutes or until golden brown and a toothpick comes out clean.
7. Remove from the oven and let the cakes cool upside down on a sheet of parchment.
8. Once completely cool, remove the cakes from the pan.
Beth's Pineapple Upside Down Cake Recipe | ENTERTAINING WITH BETH
Learn how to make my grandmother's Pineapple Upside Down Cake Recipe. A classic dessert that deserves a comeback!
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Blueberry Lemon Bundt Cake
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Classic Chocolate Birthday Cake
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BETH'S PINEAPPLE UPSIDE DOWN CAKE RECIPE
Serves 8-10
*PRINTABLE RECIPE HERE*
*GET CAKE PAN HERE* (this link goes to Amazon where I am compensated on products sold at no cost to the consumer)
INGREDIENTS:
For topping:
1 cup (180 g) brown sugar
4 tbsp (60 ml) melted butter
7 pineapple rings, canned variety
For Cake:
4 eggs
1 cup (200 g) of sugar
1 tsp (5 ml) vanilla
1 cup (120 g) of all-purpose flour
1 tsp (5 ml) baking powder
¼ tsp (1.25 ml) salt
For Serving:
Coconut Ice Cream
Beth's Caramel Sauce (see below)
2 tbsp (30 ml) Unsweetened Coconut flakes
For the Caramel Topping:
1 cup (200 g) sugar
½ cup (120 ml) heavy cream (AKA double pouring cream)
1 tbsp (15 g) unsalted butter
1/8 tsp (.75 ml) sea salt
METHOD:
Spray a 10 (25 cm) cake pan with baking spray. Then pour the melted butter into pan, sprinkle with the brown sugar until evenly distributed. Place pineapple rings on top filling the bottom of the pan in an even layer. Set aside.
In the bowl of an electric mixer beat the egg and the sugar on high for 5-7 minuets until doubled in volume and pale yellow. Add vanilla.
In a separate bowl whisk together the flour, baking powder and salt. Add slowly to the egg mixture until just combined.
Pour batter on top of pineapples and bake at 350F (175C) for 30 mins until golden brown and set.
Allow to cool for 15 mins and then reverse the cake onto a cake stand.
TO PREPARE THE CARAMEL TOPPING:
Heat white sugar in a deep saucepan. As it heats the sugar will melt and begin to caramelize. Keep swirling it in the pan, lowering flame if needed so that it does not burn. Once it reaches a caramel color, add the heavy cream allow it to bubble and then it will settle down. Add butter and salt. Use immediately. Or transfer to a heat safe container and refrigerate until ready to re-heat and serve.
Cut cake into slices and serve with coconut ice cream drizzled with caramel sauce and topped with unsweetened coconut flakes.
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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
German Chocolate Upside Down Cake Recipe
German chocolate upside down cake, if you are looking for the taste of german chocolate, this cake in the 9x13 is it, with coconuts, pecans, and topping. I made this cake today for my friend Debra, I received the recipe from my friend Kathy Moore.
#germanchocolateupsidedowncake #germanchocolatecake #germanchocolatecakerecipe
Ingredients
1 box german chocolate cake mix
1 1/2 cups of coconut
1 cup of chopped pecans
1 stick of melted butter or margarine
1 box confectioner sugar
1 -8 oz package whipped cream cheese
1 teaspoon vanilla
Preheat oven 350degrees, spray or line with waxed paper a 9x13pan. Mix the cake mix by directions, sprinkle coconut and pecans in bottom of pan, pour cake mix over, mix melted butter, sugar, cream cheese and vanilla, pour over cake batter, cook for one hour, let cool completely before cutting.
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