How To make Summer Cooler Cake

Amazing Fruit Cake Recipe - Easy Cake with mixed Fruits and Crumbles ????

This simple fresh and fruity cake is the perfect treat, not only in summer! Easy to make and topped with delicious fruits of your choice, this cake will quickly become one of your favorites!

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Ingredients:
1 1/2 cups all purpose flour (200g)
1/2 cup soft butter (120g)
1/2 cup brown sugar (100g)
1/2 tsp salt

1 1/2 cups all purpose flour (200g)
1 1/2 tsp baking powder
1/2 tsp salt
6 tbsp butter roomtemperature (90g)
1 cup sugar (200g)
1 egg
1/2 cup milk (120ml)
1 tsp vanilla extract
1 pound mixed fruit

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Amazing Lemon Cake Recipe

Light, fluffy, and deliciously tangy, this Lemon Cake is the perfect dessert for any occasion. With two layers of moist lemon-flavored cake coated in a rich lemon-flavored cream cheese frosting, there’s no shortage of bright lemon flavor in this dessert. You will absolutely fall in love with this tender cake after the first bite melts in your mouth.

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Angel Food Cake

You know how most angel food cakes you buy from the store taste kinda rubbery? This is NOT that cake. This angel food cake is the lightest, fluffiest, and most cloud-like cake you’ll ever taste. I love having this cake in the summer and topping it with some fresh strawberries and homemade whipped cream. This is sure to be a new favorite recipe!

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ANGEL FOOD CAKE RECIPE ►
12 ounces (340 g) egg whites (fresh or pasteurized)
1 teaspoon cream of tartar
1/4 teaaspoon salt
1 teaspoon vanilla extract
6 ounces (171 g) sugar (first quantity)
6 ounces (171 g) sugar (second quantity)
4 ounces (114 g) cake flour
1 ounce (28 g) cornstarch

STRAWBERRY TOPPING RECIPE ►
2 cups fresh strawberries trimmed and quartered
2 ounces (57 g) sugar
1/2 teaspoon lemon zest
1 tsp lemon juice

STABILIZED WHIPPED CREAM RECIPE ►
8 ounces (228 g) heavy whipping cream, cold
1 ounce (28 g) powdered sugar
1/2 tsp powdered gelatin (I use KNOX brand)
1/2 tsp vanilla extract
1/2 tsp heavy whipping cream
1 Tablespoon cold Water

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Apricot & Raspberry Coffee Cake Recipe | Summer Coffee Cake

The recipe for my Apricot & Raspberry Coffee Cake is available here

Hi lovelies, it's been a while since I shared a sweet recipe and since I am crazy about all things sweet, I thought it is about time to bring out another sweet recipe. Sometimes my recipes are inspired by the beautiful seasonal produce and today's star's are apricot's and raspberries. I really love both of these and I think they are also great together :) I hope you will enjoy my Apricot & Raspberry Coffee Cake recipe and will be trying it out :) It is a quick and easy to make recipe and it makes a great Summer Coffee Cake :) Happy Baking Lovelies!

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EASY Fig Cake Recipe with Honey!! NO SUGAR, Just Honey for Sweetening!

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Delicious and delicate fig and honey cake topped with fresh figs - this fig cake recipe is perfect for the end of summer with brie cheese on the side with a glass of wine!
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Banana Swiss Roll Cake Recipe ???? The Must-Try Summer Dessert

Whip up the most delightful Banana Swiss Roll Cake with this simple recipe! Soft banana sponge cake rolled with luscious cream – a treat that's both stunning and scrumptious. Watch now!

BANANA SWISS ROLL CAKE

Ingredients:

For the sponge cake;
5 eggs
6 tablespoons granulated sugar
4 tablespoons all-purpose flour
1 teaspoon baking powder
1 packet vanilla sugar (or 1 teaspoon vanilla extract)
100 ml (about 1/2 cup) water
3 tablespoons sunflower oil
A pinch of salt

For the filling;
2 large bananas

For the pastry cream;
500 ml (2 cups) milk
1 tablespoon butter
100 grams (about 1/2 cup) granulated sugar
40 grams (about 3 tablespoons) cornstarch
2 eggs
1 teaspoon vanilla extract
100 grams (about 1/2 cup) heavy cream

Instructions:
1. Preheat the oven to 170°C (340°F) without fan setting.
2. For the sponge cake, separate the egg yolks and egg whites of 5 eggs into two bowls. Whip the egg whites with a hand mixer on low speed for about 30 seconds until they become slightly frothy. Add a pinch of salt to the egg whites and continue whipping with the hand mixer until they form stiff peaks.
3. In a separate bowl, mix the 5 egg yolks and 6 tablespoons of granulated sugar on low speed until combined. Sift in 4 tablespoons of all-purpose flour, 1 teaspoon baking powder, and the vanilla sugar. Mix with the hand mixer on low speed for about 1 minute.
4. Gently fold the egg yolk mixture into the whipped egg whites in three batches using a spatula. Be careful not to deflate the egg whites.
5. Line a baking tray with parchment paper, making sure the edges are also greased. Spread the sponge cake batter evenly onto the tray. Tap the tray on the counter a few times to remove any large air bubbles.
6. Place the tray on the middle rack of the preheated oven and bake for 15 minutes.
7. After 15 minutes, remove the cake from the tray and parchment paper while it's still warm. Trim the edges to create a neat rectangle. Roll the cake into a log shape using a kitchen towel and let it cool for preferably 1 day. If you're in a hurry, 2 hours of cooling should suffice.
8. For the pastry cream, in a saucepan, heat 500 ml of milk and 1 tablespoon of butter. In a separate bowl, whisk together 2 eggs, 2 tablespoons of cornstarch, and 1/2 cup of granulated sugar until smooth.
9. Slowly add the warm milk to the egg mixture in three batches while continuously whisking. Transfer the mixture back to the saucepan and cook over low heat, stirring constantly, until the pastry cream thickens and starts to boil. Cook for an additional 3 minutes while stirring. Be careful not to let it burn.
10. Allow the pastry cream to cool, either by covering it with plastic wrap touching the surface or stirring it occasionally.
11. Whip 1/2 cup of heavy cream until it forms soft peaks. Gently fold the cooled pastry cream into the whipped cream.
12. Unroll the cooled cake and spread an even layer of the pastry cream mixture over it. Place sliced bananas on the front part of the cake. Roll the cake tightly from the front, using the less creamy end to create a log.
13. Chill the rolled cake in the refrigerator for at least 3 hours.
14. Before serving, dust the cake with powdered sugar and garnish with banana slices, fresh mint leaves, and drizzle with honey for an elegant presentation.

Enjoy your soft and indulgent Banana Swiss Roll Cake!