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Apple cake with caramel sauce Apricot cheese cake Bar One Cake Beetroot and Carrot Carrot Cake Carrot Chocolate Cake Chocolate Cream & Mint Swiss Roll Chocolate Mayonnaise cake Chocolate Mousse Cake Chocolate Yoghurt Cake Citrus Butter Cake Citrus Fruit Ring Cake Date & Cherry Ring Decadent Honey Carrot Eggless Rich Chocolate Fruit Crumble Granadilla Butter Cake Kiwi Fruit Cheese Cake Lemon Semolina Cake Mocha Roulade Cake Mocha Spice Cake Moist Custard Cake New York Cheese Cake

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Orange Blueberry Cake Orange Butter Cake Orange Poppy Seed Cake Orange Yoghurt Cake Pear Crumble Cake Pineapple Cake Poppy seed Delight Pumpkin & PineappleCake Rich Meringue Cake Semolina Almond Cake Sour Cream Lemon Cake Spicy German Apple Cake

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Apple cake with caramel sauce

(Makes 1 large cake)

2 medium apples 60 g butter or margarine 125 ml light brown sugar 125 g butter or margarine 160 ml castor sugar 5 ml vanilla essence 2 extra-large eggs 375 ml Snowflake self-raising flour (210 g) 3 ml bicarbonate of soda 250 ml buttermilk 60 ml fresh cream

1. Peel, core and quarter apples. Cut into thin slices. Add 60 g butter to a heavy-based saucepan and fry apples for a few minutes until softened. Add brown sugar and fry further for about 5 minutes until mixture thickens slightly. Set apples and liquid aside. 2. Beat butter, castor sugar and essence well together. Add eggs, one at a time, beating until light and fluffy.

3. Sift dry ingredients and add, alternately with buttermilk to egg mixture. 4. Spread two-thirds of the mixture into pan. Top with apples, leaving a 2 cm border around the edge; cover with remaining mixture. Bake about 50 minutes. Stand cake a few minute, turn out onto wire rack to cool. 5. Sauce: Return reserved apple liquid to large frying pan, add cream; bring to a boil. Reduce heat, simmer about 10 minutes until sauce thickens. Pour sauce over cake.

Apricot cheese cake

(Makes 1 large cake) Pastry 250 ml Snowflake cake flour (140 g) 2 ml baking powder 45 ml castor sugar 80 g butter or margarine 5 ml grated lemon rind 2 ml vanilla essence 1 extra large egg yolk Filling 75 g dried apricots, coarsely chopped (125 ml) 60 ml orange juice 500 g smooth cottage cheese 125 ml fresh cream 180 ml castor sugar 3 extra large eggs 5 ml vanilla essence 5 ml grated orange rind 1. Pastry: Sift flour and baking powder. Add sugar. Rub in butter until crumbly. 2. Add lemon rind, essence and egg yolk. Knead lightly on floured surface. Refrigerate for at least 30 minutes.

3. Press pastry onto base of a greased 23 cm round dish or loose-bottomed tin. Bake in a preheated oven at 200 C for about 8 minutes. Remove from oven and cool. 4. Reduce oven temperature to 160 C. 5. Filling: Soak apricots in orange juice for about 20 minutes. Drain. Whisk the cottage cheese, cream, eggs, sugar and vanilla essence until smooth. Add apricots and juice and pour filling into base. 5. Filling: Soak apricots in orange juice for about 20 minutes. Drain. Whisk the cottage cheese, cream, eggs, sugar and vanilla essence until smooth. Add apricots and juice and pour filling into base. 6. Bake in preheated oven for 40 minutes. Reduce oven to 140C and bake for a further 15 minutes. Leave cake in switched off oven to cool

Bar one cake

(Makes 1 large cake) 45 ml cocoa powder 80 ml boiling water 150 g butter or margarine 250 ml sugar (200 g) 3 extra-large eggs 500 ml Snowflake cake flour (280 g) 15 ml baking powder 3 ml bicarbonate of soda 2 ml salt 250 ml buttermilk or plain unflavoured yoghurt Icing 60 g slab bar one 100 g dark baking chocolate 60 ml fresh cream 45 ml butter or margarine 1. Mix cocoa powder and boiling water until smooth and set aside to cool off slightly. 2. Cream butter and sugar well. Add eggs, one at a time and beat well until light and creamy. Add cocoa powder mixture.

3. Sift dry ingredients and add alternately with buttermilk to creamed mixture. 4. Spoon out into a greased and lined 24 cm loosebottomed cake pan. Bake in a preheated oven at 180 C for about 60 minutes. Remove from tin and cool off. 5. Icing: Mix all the ingredients together in a small heavy-based saucepan. Place over low heat and heat until melted completely. Spoon over top of cake and leave to set.

Beetroot and carrot cake

(Makes 1 large cake 250 ml sugar (200 g) 250 ml cooking oil 3 extra-large eggs, separated 10 ml caramel essence 500 ml Snowflake cake flour (280 g) 1 ml salt 10 ml baking powder 250 ml grated raw beetroot (125 g) 250 ml grated raw carrots (125 g) 4. Bake in a preheated oven at 180 C for about 40 minutes. Remove from oven, leave to cool in tin for a few minutes and turn out. When serving, dust with icing sugar.

1. Beat sugar, oil and egg yolks. Add essence. 2. Sift dry ingredients and beat into sugar mixture. Add grated beetroot, carrots and milk and mix lightly. 3. Beat egg whites until soft and fold into sugar mixture. Spoon mixture into a 24 cm loosebottomed ring tin.

Carrot cake
(Makes 1 cake) 3 extra large eggs 250 ml castor sugar (210 g) 250 ml cooking oil 500 ml Snowflake cake flour (280 g) 10 ml baking powder 3 ml salt 5 ml ground cinnamon 3 ml ground ginger 3 ml ground cloves 500 ml grated carrots 125 ml chopped pecan nuts, optional Cream cheese icing 100 g butter or margarine 125 g smooth cottage cheese 500 ml icing sugar (250 g) 10 ml lemon juice Method 1. Whisk eggs and sugar together until light and fluffy. Add oil and beat well. 2. Sift dry ingredients together and add to beaten mixture. Fold in carrot and nuts.

3. Pour mixture into two lined and greased 20 cm cake tins or one 24 cm springform tin. 4. Bake in a preheated oven at 180 C for 35 40 minutes. Leave in tin for a few minutes and turn out onto a wire rack. Dust with icing sugar or ice with icing. 5. Icing: Combine all ingredients and mix until just smooth. Spread icing on cooled cake.

Carrot chocolate cake

(Makes 1 cake) 200 ml cooking oil 3 extra large eggs 250 ml soft brown sugar (200 g) 375 ml Snowflake self-raising flour (210 g) 5 ml bicarbonate of soda 10 ml ground cinnamon 30 ml cocoa powder 200 g dark chocolate, grated 500 ml grated carrots 80 ml golden syrup or honey Topping 250 ml icing sugar (130 g) 60 g butter 100 g white chocolate about 15 ml milk 1. Whisk oil, eggs, and sugar in a large bowl until well combined. 2. Sift dry ingredients together and add to mixture. Fold in chocolate. Stir in carrots and syrup and mix until combined and smooth.

3. Pour into greased 23 cm spring form tin. Bake in a preheated oven at 180 C for about 30 minutes. Reduce temperature to 160 C and bake for a further 30 minutes or until skewer comes out clean. 4. Topping: Mix icing sugar, butter and white chocolate. Heat in the microwave or in a saucepan until starting to melt. Add milk, heat further and mix until smooth. Spread over cake, set and dust lightly with cocoa powder.

Chocolate cream & mint swiss roll

(Makes 1 large cake) 4 extra large eggs, separated 125 ml castor sugar (105 g) 60 ml Snowflake self-raising flour (35 g) 60 ml cocoa powder (25 g) castor sugar for rolling 1. Beat egg yolks and castor sugar until light and pale. 2. Sift flour and cocoa powder and add to egg mixture, beating well. 3. Beat egg whites until soft-peak stage and fold in with a metal spoon. 4. Spread in a lined and greased 23 cm x 32 cm Swiss roll tin. Bake in a preheated oven at 180 C for 1012 minutes. Remove from oven and leave to cool slightly.

5. Turn out onto a clean, dry tea towel sprinkled well with castor sugar. Trim edges to ensure rolling without breaking. Remove paper carefully and roll it up with the sugared cloth. Leave it for about 5 minutes, then unroll and leave it to cool further. 6. For filling: Beat cream and sugar until thickened. Spread over the Swiss roll and sprinkle peppermint crisp over it. Roll up.

Chocolate mayonnaise cake

(Makes 1 cake) 500 ml Snowflake cake flour (280 g) 125 ml cocoa powder 15 ml baking powder 5 ml bicarbonate of soda 3 extra large eggs 375 ml sugar (300 g) 5 ml vanilla essence 250 ml mayonnaise 250 ml water Icing 125 g butter or margarine 80 ml cocoa powder 375 ml icing sugar (200 g) 5 ml vanilla essence 15 ml milk, optional 1. Sift the dry ingredients together and leave aside. 2. Beat eggs, sugar and essence together until light and creamy. Add mayonnaise and water gradually, alternatively with dry ingredients. Mix well and spoon into two greased 20 cm cake tins.

3. Bake in a preheated oven at 180 C for about 35 minutes. Leave to cool in pans before turning out onto cooling racks. 4. Icing: Cream the butter. Sift cocoa and icing sugar and add to butter, beating well. Add essence and milk and mix well.

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Chocolate mousse cake

(Makes 1 large cake) Sponge 45 ml cooking oil 80 ml milk 5 ml vanilla essence 5 ml coffee powder 200 ml sugar (150 g) 1 extra large egg, beaten 250 ml Snowflake cake flour (140 g) 8 ml baking powder 1 ml salt 45 ml cocoa powder Filling 250 g dark chocolate 15 ml butter 2 extra large eggs, separated 45 ml castor sugar 5 ml vanilla essence 30 ml brandy or Van der Hum liqueur 250 ml fresh cream, whipped Chocolate topping 200 g dark chocolate 100 ml fresh cream 2. Sift dry ingredients and add, beating lightly until mixed well. Pour mixture into a greased and lined 23 cm springform tin. Bake in a preheated oven for 20 25 minutes. Turn cake out and cool completely. Cut diagonally in half and set aside. 3. Filling: Melt chocolate in top of a double boiler, stirring until melted. Add butter in small pieces, stirring continuously. Remove from heat. 4. Whisk egg yolks and sugar in a bowl until pale and thick. Add vanilla and brandy or Van der Hum liqueur. 5. Add egg mix to chocolate and beat for about 2 minutes until blended. Whisk egg whites until stiff. Fold with cream into chocolate mix. 6. To assemble: Place one sponge layer in base of springform tin. Spoon mousse filling in, top with second layer of cake, cover with cling wrap and freeze for about 4 hours. 7. Chocolate topping: Break chocolate in smaller pieces and melt. Add cream and whisk until smooth. Pour and spread smoothly over cake. Return to freezer and set. Decorate with chocolate or dust cocoa powder over. Remove from freezer about 30 minutes prior to serving.

1. Sponge: Whisk oil, milk, essence and coffee powder. Add sugar and egg and mix well.

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Chocolate yoghurt cake

(Makes 1 large cake) 180 g butter or margarine 310 ml sugar (260 g) 4 extra large eggs 375 ml Snowflake self-raising flour (210 g) 80 ml cocoa powder (32 g) 2 ml salt 250 ml natural yoghurt 60 ml sugar (52 g) 2 ml vanilla essence Sauce 150 g dark chocolate 30 ml butter or margarine 45 ml milk 1. Cream butter and sugar well. Add three of the eggs, one at a time, and beat until light and fluffy. 2. Sift flour, cocoa and salt and fold in. 3. In a separate bowl, mix the yoghurt, sugar, and essence and remaining egg until smooth. 4. Spoon chocolate mix into a 23 cm greased ring tin. Top with yoghurt mix. Cut with a knife through mixture, creating a marble effect. 5. Bake in a preheated oven at 180 C about 45 minutes. Leave to stand a few minutes before turning out onto a wire rack to cool.

6. For sauce: Put the chocolate in a heatproof bowl and place over a saucepan of gently simmering water until the chocolate melts. Remove from heat and add butter and milk while stirring. 7. To serve, cut the cake into slices and pour sauce over it. Tip To make the sauce in a microwave, place all ingredients in a microwave bowl. Cook on High for 2-3 minutes, stirring once, until the chocolate melts. Be careful not to overheat the chocolate as it will become dry and crumbly when it cools.

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Citrus butter cake

(Makes about 20) 250 g butter or margarine 300 ml castor sugar (250 g) 4 extra large eggs 20 ml grated orange rind 5 ml vanilla essence 500 ml Snowflake self-raising flour (280 g) 2 ml salt about 150 ml milk Citrus icing 60 g butter or margarine 500 ml icing sugar (250 g) about 40 ml orange juice or granadilla pulp 1. Cream butter and sugar together well. Add eggs, one at a time, and beat well after each addition until light and fluffy. Add orange rind and essence. 2. Sift flour and salt together and add, together with milk, to egg mixture. 3. Spoon into a greased rectangular tin of about 28 x 23 cm. Bake in a preheated oven at 180 C for 40 45 minutes.

4. Leave in tin a awhile, then turn onto a wire rack to cool. 5. Icing: Cream butter and sifted icing sugar together. Add orange juice and spread over cake. Cut into squares.

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Citrus fruit ring

(Makes 1 cake)

125 g butter or margarine 250 ml sugar (200 g) 2 extra large eggs 500 ml Snowflake cake flour (280 g) 5 ml baking powder 250 ml fruit cake mix (150 g) 10 ml grated orange rind 5 ml bicarbonate of soda 250 ml sour milk Syrup 125 ml sugar (100 g) 125 ml orange juice 30 ml lemon juice 5 ml grated orange rind

1. Cream butter and sugar together. Add eggs and beat well until light and fluffy. 2. Sift flour and baking powder and add to creamed mixture. Add cake mix and orange rind. 3. Dissolve bicarbonate of soda in sour milk and add to mixture.

4. Spoon into a greased 22 cm ring cake tin and bake in a preheated oven at 180 C for 45 - 50 minutes. 5. For syrup: Mix ingredients together and boil for 2 minutes. Remove cake from oven and spoon syrup over hot cake while in pan. Leave to cool slightly and turn out.

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Date & cherry ring cake

(Makes 1 cake) 125 g butter or margarine 250 ml sugar (200 g) 2 extra large eggs 500 ml Snowflake cake flour (280 g) 2 ml salt 5 ml baking powder 5 ml bicarbonate of soda 100 g red glac cherries, quartered 125 g pitted dates, chopped 200 ml natural yoghurt or sour milk Syrup 200 ml orange juice 5 ml grated orange rind 200 ml sugar (150 g) 1. Cream butter and sugar together. Beat eggs into mixture one at a time until light and creamy. 2. Sift flour, salt, baking powder and bicarbonate of soda and add to egg mixture. Add fruit.

3. Add the yoghurt, mix well and place in a greased ring cake tin or loaf tin. Bake in a preheated oven at 180 C for about 45 minutes. 4. For syrup: Cook all ingredients together for 5 minutes and pour over cake while still hot.

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Decadent honey carrot cake

(Makes 1 large cake) 3 extra large eggs 250 ml light brown sugar (200 g) 625 ml Snowflake cake flour (350 g) 10 ml bicarbonate of soda 5 ml baking powder 8 ml ground cinnamon 2 ml salt 2 ml ground nutmeg 2 ml ground ginger 80 ml honey 200 ml cooking oil 10 ml vanilla essence 500 ml coarsely grated carrot 440 g can crushed pineapple 60 ml chopped pecan nuts Icing 45 ml butter or margarine 375 ml icing sugar (200 g) 15 ml honey 60 ml smooth cottage or cream cheese 3 ml vanilla essence chopped pecan nuts for topping

1. Beat eggs and sugar until light and fluffy. Sift dry ingredients together and add. 2. In a separate bowl, whisk together honey, oil and essence. Add to flour mixture and mix until well blended. 3. Add carrots, pineapple and pecan nuts. Spoon into a 23 cm round loose-bottomed cake tin. 4. Bake in a preheated oven at 180 C for about 45 minutes. Reduce temperature to 160 C for further 40 minutes. Leave to cool slightly in tin before lifting out to cool completely. 5. Icing: Beat butter and icing sugar together. Add remaining ingredients and mix until just smooth. Spread over cooled cake. Sprinkle nuts over.

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Eggless rich chocolate cake

(Makes 1 large cake) 125 g butter 15 ml vinegar 500 ml water 10 ml vanilla essence 750 ml Snowflake self-raising flour (420 g) 5 ml salt 5 ml bicarbonate of soda 80 ml cocoa powder 500 ml sugar Chocolate icing 60 g butter 30 ml milk 2 ml vanilla essence 20 ml cocoa powder 375 ml icing sugar

1. Melt butter, remove from heat and add vinegar, water and essence. 2. Sift dry ingredients together. Add to melted butter mixture and whisk slightly until smooth.

3. Spoon cake mixture into a greased and lined 23 cm springform cake tin. Bake in a preheated oven at 180 C for 50 60 minutes. Leave in tin a few minutes before turning out on cooling rack. 4. Icing: Heat butter and milk. Remove from heat and add essence, cocoa and icing sugar. Whisk until smooth and pour over cooled cake.

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Fruit crumble cake

(Makes about 20 squares) 100 g soft butter or margarine 200 ml castor sugar (160 g) 2 extra large eggs 5 ml vanilla essence 330 ml Snowflake cake flour (200 g) 7 ml baking powder 45 ml milk about 10 fresh apricots, stoned and halved Crumble topping 80 ml Snowflake cake flour (45 g) 30 ml sugar 30 g butter

1. Cream the butter and sugar. Add the eggs, one at a time, and beat until light and fluffy. Add the essence. 2. Sift the flour and baking powder and add, alternately with the milk and beat until combined. Spoon the batter into a greased and lined 20 x 24 cm cake tin. Arrange the fruit over the top.

3. Crumble: Mix the flour, sugar and butter in a bowl. Rub butter in until crumbly and sprinkle over the fruit. 4. Bake in a preheated oven at 180 C for about 35 minutes or until cooked when tested. Cut into squares.

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Granadilla butter cake

(Makes 1 cake)
125 g butter 250 ml castor sugar (210 g) 4 extra large eggs, separated 500 ml Snowflake cake flour (280 g) 10 ml baking powder 1 ml salt 5 ml vanilla essence 120 ml milk 80 ml water 45 ml granadilla pulp 5 ml cream of tartar smooth apricot jam

Granadilla butter icing 125 g butter 375 ml icing sugar (200 g) 45 ml granadilla pulp 5 ml vanilla essence 1. Preheat oven to 180C. 2. Cream together the butter and sugar until light and fluffy. 3. Beat in the egg yolks and mix well. 4. Add in the sifted dry ingredients alternatively with the essence and the milk and water. Add granadilla pulp.

5. Whisk the egg whites with the cream of tartar until stiff. Using a large metal spoon, fold the egg whites into the flour mixture. 6. Pour batter into two 20 cm round greased and lined cake tins. 7. Bake in preheated oven for 30 - 35 minutes. Leave for a few minutes in tins before turning out onto a wire rack to continue cooling. 8. For icing: Beat all the ingredients together until smooth and creamy in consistency. 9. Sandwich with half of icing and ice top of cake with remaining icing.
Variation Omit granadilla pulp for plain butter icing

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Kiwi fruit cheese cake

(Makes 1 cake) Sponge
2 extra large eggs 125 ml castor sugar (105 g) 250 ml Snowflake cake flour (140 g) 8 ml baking powder 125 ml milk 50 g butter or margarine 3 ml vanilla essence

Filling
20 ml gelatine 80 ml water 3 extra large eggs, separated 250 ml sugar (200 g) 30 ml milk 500 g smooth cottage cheese 5 ml vanilla essence 250 ml fresh cream

4. Bake in a preheated oven at 180 C for 25-30 minutes. Turn out onto a wire rack. Divide sponge cake horizontally into two or three layers and set aside. 5. For filling: Sponge gelatine in the water and dissolve over hot water. 6. Place egg yolks, sugar and milk in a heavy-based saucepan and bring to the boil. Whisk constantly while bringing to the boil. Remove from heat; stir in gelatine. 7. Add cottage cheese and essence, and fold in beaten egg whites. 8. Beat cream with remaining sugar and add to egg mixture, beating lightly until smooth. 9. To assemble: Place one layer of cake in base of the 20 cm loose-bottomed cake tin. Spoon one third of filling over and repeat with other sponges and filling. Leave to set in refrigerator. Arrange fruit on top of cheesecake.

Topping 3 kiwi fruit, peeled and sliced, or any other fruit of choice
1. For sponge: Beat eggs and sugar together until thick and creamy. 2. Sift flour and baking powder together and fold into egg and sugar mixture. 3. Heat milk and butter. Do not boil. Stir milk mixture and essence into batter. Spoon into a greased 20 cm cake tin.

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Lemon semolina cake

(Makes 1 layer cake )

125 ml Snowflake semolina (80 g) 375 ml Snowflake self-raising flour (210 g) 5 ml baking powder 1 ml salt 160 ml castor sugar (110 g) 4 extra large eggs 80 ml cooking oil 80 ml lemon juice 3 ml lemon zest Glac icing 500 ml icing sugar 2 ml lemon essence 3 ml lemon zest about 45 ml warm water

1. Sift semolina, flour, baking powder and salt. Add sugar. 2. Whisk together the eggs, oil and lemon juice. Add lemon zest. Add this mixture to the dry ingredients and mix until just combined.

3. Spoon into a greased 20 cm round or square cake tin. Bake in a preheated oven at 180 C for 2025 minutes. 4. Glac icing: Sift icing sugar. Add essence, zest and enough warm water to form a spreadable icing. Pour or spoon over cake.

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Mocha roulade
(Makes 1 cake) 15 ml coffee granules 30 ml water 3 extra-large eggs 125 ml castor sugar (105 g) 125 ml Snowflake cake flour (70 g) 1 ml salt Filling 250 g smooth cottage cheese 125 ml cream 10 ml castor sugar 5 ml coffee powder 5. Turn sponge out onto sugared cloth. Roll sponge from long side and leave to cool. 6. Filling : Beat ingredients well together. Unroll sponge and spread filling over sponge. Re-roll sponge. Refrigerate before serving.

1. Grease a Swiss roll pan, line base and sides with baking paper. 2. Dissolve coffee in water. 3. Beat eggs and sugar well until light and creamy. Add dissolved coffee. 4. Sift flour and salt and sift over egg mixture, then fold in gently into mixture. Spread mixture into pan. Bake in a preheated oven at 180 C for 12 - 15 minutes.

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Mocha spice cake

(Makes 1 large cake) 2 extra large eggs 375 ml sugar 10 ml instant coffee powder 5 ml caramel essence 500 ml Snowflake cake flour (280 g) 3 ml bicarbonate of soda 7 ml baking powder 2 ml salt 5 ml ground cinnamon 15 ml cocoa powder 160 ml oil 125 ml buttermilk 125 ml water Filling and icing 100 g butter or margarine 500 g icing sugar, sifted 20 ml cocoa, sifted 10 ml coffee powder little milk 1. Beat the eggs and sugar well until light and fluffy. Add oil, buttermilk, water and essence. Dissolve coffee powder with a little warm water, add and beat to a smooth batter.

2. Sift dry ingredients together. Gently fold into egg mixture and beat lightly until mixed well. 3. Pour mixture into two greased 20 cm cake tins. Bake in a preheated oven at 180 C for 25 30 minutes. Turn out onto a cooling rack. 4. Filling and icing: Beat butter and add icing sugar and cocoa. Mix coffee powder with a little warm water and add, with a little milk to a soft, spreadable mixture. Fill and ice two layers.

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Moist custard cake

(Makes 1 large cake) 180 ml milk 90 g butter or margarine 3 extra large eggs 250 ml sugar (200 g) 375 ml Snowflake cake flour (210 g) 15 ml baking powder 1 ml salt Custard 250 ml milk 20 ml custard powder 60 g butter or margarine 125 ml castor sugar (105 g)

1. Heat milk and butter. Leave aside to cool slightly. 2. Beat eggs and sugar well until creamy. Sift dry ingredients and add to egg mixture. Add heated milk and butter to flour mixture. Turn out into two greased 20 cm tins and bake in a preheated oven at 180 C for about 25 minutes.

3. Filling: Heat milk and thicken with custard powder. Boil a few minutes and set aside to cool slightly. Beat butter and sugar well. Gradually add custard and beat lightly until smooth. 4. Fill and top cake layers with custard. Leave custard to set and keep cake in fridge.

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New York cheesecake

(Makes 1 large cake) 310 ml Snowflake cake flour (175 g) 60 ml castor sugar (50 g) 3 ml grated lemon rind 125 g butter 1 extra-large egg yolk Filling 750 g cream cheese 375 ml castor sugar (315 g) 10 ml lemon rind 3 ml vanilla essence 45 ml Snowflake cake flour 4 extra-large eggs 2 extra-large egg yolks 60 ml fresh cream 1. Pastry: Sift flour and add sugar and rind. Rub butter in until it resembles fine breadcrumbs. Add egg yolk and knead lightly to mix well until it forms a ball. 2. Cover pastry and leave to rest in fridge for about 30 minutes. Use halve of pastry, press into base of a greased 23 cm loos-bottom springformpan. Bake blind in a preheated oven at 190 C for about 10 minutes. Leave to cool slightly.

3. Roll out or press remaining pastry and place on sides. Chill in fridge for about 10 minutes. 4. Filling: Whisk cream cheese, sugar, rind, essence and cake flour until smooth. Add eggs and yolks, one at a time and stir lightly in with cream. 5. Pour into pastry base and bake in a preheated oven at 200 C for about 15 minutes. Reduce heat to 140 C and bake further for about 60 minutes. Switch off oven and leave in for another 15 minutes. Leave to cool off and garnish with fresh fruit of choice.

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Orange blueberry cake

(Makes 1 cake) 125 g butter or margarine 125 ml castor sugar (105 g) 3 extra large eggs 500 ml Snowflake self-raising flour (280 g) 125 ml yoghurt 80 ml orange juice 80 ml milk 250 ml fresh or frozen blueberries (160 g) 15 ml grated orange rind Glac icing 250 ml icing sugar (130 g) 45 ml orange juice 5 ml grated orange rind 1. Beat butter and sugar. Add eggs, one at a time, beating until light and fluffy. 2. Sift flour and add alternately with yoghurt, juice and milk to egg mixture. Add blueberries and rind; mix until just combined. Spoon into a greased 23 cm round loose-bottomed cake pan.

3. Bake in preheated oven at 180 C for about 30 minutes. Reduce heat to 160 C for a further 30 minutes. Leave to stand in pan for a few minutes before turning out to cool completely. 4. Icing: Sift icing sugar and add juice and rind. Drizzle over cake and leave to set.

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Orange butter cake

(Makes 1 cake) 250 g butter 300 ml castor sugar (250 g) 4 extra large eggs 20 ml grated orange rind 5 ml vanilla essence 500 ml Snowflake self-raising flour (280 g) 2 ml salt about 150 ml milk 1. Cream butter and sugar together well. Add eggs, one at a time, and beat well after each addition until light and fluffy. Add orange rind and essence. 2. Sift flour and salt together and add, together with milk, to egg mixture. 3. Spoon into a greased and lined 20 cm x 24 cm rectangular tin. 4. Bake in a preheated oven at 180 C for 40 - 45 minutes. 5. Leave in tin a while, then turn onto a wire rack to cool. Ice with Orange Icing. Cut into squares

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Orange poppy seed cake

(Makes 1 cake) 180 g butter or margarine 250 ml sugar (200 g) 3 extra large eggs 80 ml poppy seeds 500 ml Snowflake self-raising flour (280 g) 2 ml salt 80 ml milk 125 ml fresh orange juice 15 ml finely grated orange rind Sauce 125 ml sugar (100 g) 60 ml water 10 ml grated orange rind 30 ml butter 125 ml orange juice 1. Beat butter and sugar well. Add eggs, one at a time beating well after each addition. Add poppy seeds. 2. Sift flour and salt. Add to egg mixture, alternately with milk, orange juice and orange rind. 3. Spoon mixture into a greased 23 cm ring tin. Bake in a preheated oven at 180 C for about 40 minutes. 4. Sauce: Mix all ingredients together in a heavybased saucepan. Boil for a few minutes. Leave cake in the tin for a few minutes to cool off before turning out onto a wire rack. Pour syrup over cake

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Orange yoghurt cake

(Makes 20 squares) 100 g butter or margarine 10 ml grated orange rind 200 ml castor sugar (160 g) 2 extra large eggs 80 ml orange juice 375 ml Snowflake self-raising flour (210 g) 2 ml salt 375 ml natural yoghurt 1. Beat butter, rind and sugar together in a bowl until light and creamy. Beat in eggs one at a time. Stir in orange juice. 2. Sift flour and salt and add to mixture alternately with yoghurt.

3. Pour mixture into a lined and greased cake tin of about 18 x 26 cm. 4. Bake in a preheated oven at 160 C for 45 50 minutes. Leave in tin for a few minutes, then turn out to cool on a wire rack. Dust with icing sugar

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Pear crumble cake

(Makes 1 large cake) 200 g butter or margarine 180 ml light brown sugar (130 g) 3 extra large eggs 500 ml Snowflake self-raising flour (280 g) 5 ml bicarbonate of soda 250 ml sour cream or buttermilk 410 g can pears, drained and sliced Topping 80 ml Snowflake cake flour (50 g) 60 ml sugar (50 g) 60 g butter or margarine, slightly melted 80 ml desiccated coconut 5 ml ground cinnamon 1. Cream the butter and sugar together. Add the eggs, one at a time, beating well after each addition. 2. Sift the flour and bicarbonate of soda together. Add alternately with the sour cream to the creamed mixture. Spoon half of the batter into a greased 23 cm springform tin. Layer with the pears slices. 3. Topping: Combine all the ingredients and sprinkle over the top of the cake. 4. Bake in a preheated oven at 180 C for about 45 minutes. Cool slightly in the tin and remove to serve on a plate. Dust with icing sugar before serving.

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Pineapple yoghurt cake

(Makes 1 loaf) 100 g butter or margarine 250 ml light brown sugar 2 extra large eggs 625 ml Snowflake self-raising flour (350 g) 5 ml bicarbonate of soda 1 ml ground cinnamon 1 ml salt 250 ml granadilla yoghurt 440 g can crushed pineapple Icing 375 ml icing sugar (200 g) about 45 ml granadilla yoghurt 1. Cream butter and brown sugar well. Add eggs, one at a time and beat until light and fluffy. 2. Sift flour, bicarbonate of soda, cinnamon and salt. Add to egg mixture, alternately with yoghurt.

3. Add pinepple and mix lightly together. Spoon in a greased 23 cm breadpan and bake in a preheated oven at 180 C for 40 minutes. Reduce oven to 160 C for a further 15 20 minutes. 4. Icing: Sift icing sugar and add granadilla yoghurt. Spread over cake and place in fridge to set slightly.

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Poppyseed delight
(Makes about 24 squares) 3 extra large eggs 250 ml sugar (200 g) 125 ml cooking oil or melted butter 250 ml Snowflake self-raising flour (140 g) 175 ml plain yoghurt 125 ml desiccated coconut (40 g) 60 ml poppyseeds Lemon icing 30 ml soft butter 375 ml icing sugar (200 g) 5 ml grated lemon rind 30 45 ml fresh lemon juice 1. Beat eggs and sugar until light and fluffy. 2. Add oil and beat well. Sift flour and add yoghurt, coconut and poppyseeds.

3. Pour into a greased 20 cm x 24 cm cake tin or ovenproof dish. Bake in a preheated oven at 180 for 35 40 minutes. Leave to cool in container. 4. For icing: Cream butter, icing sugar and rind together. Add enough juice to mixture to make it light and creamy, and of a spreadable consistency. Ice the top of the cake and cut into squares.

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Pumpkin & pineapple cake

(Makes 30 squares, depending on size) 125 ml cooking oil 2 extra large eggs 375 ml Snowflake cake flour (210 g) 200 ml castor sugar (160 g) 3 ml baking powder 3 ml bicarbonate of soda 375 ml grated raw pumpkin 250 ml crushed pineapple, well-drained 3. Bake in a preheated oven at 180 C for about 25 30 minutes. Stand in tin before turning out to cool off. Cut into squares.

1. Beat oil and eggs until light and creamy. Sift all dry ingredients and add to oil mixture. 2. Add grated pumpkin and pineapple and mix well. Spoon in greased square pan of about 24 cm.

Variation Substitute pumpkin with butternut.

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Rich meringue cake

(Makes 1 large cake) 125 g butter or margarine 125 ml sugar (100 g) 3 extra large egg yolks 375 ml Snowflake cake flour (210 g) 10 ml baking powder 160 ml milk Topping 3 extra large egg whites 125 ml sugar (100 g) 125 ml desiccated coconut (40 g) 80 g red glac cherries 1. Beat butter and sugar well. Add egg yolks and beat until light and fluffy. 2. Sift dry ingredients and add alternately with milk to butter mixture. Spoon into a 23 cm round loosebottomed cake tin.

3. Topping: Beat egg whites until foamy. Add sugar gradually, while beating until soft peak stage. Add coconut and cherries and spoon onto dough. 4. Bake in a preheated oven at 160 C for about 15 minutes. Reduce temperature to 150 C for a further 40 minutes. Leave to cool slightly in tin before lifting out to cool further.

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Semolina Almond cake

(Makes 1 cake) 125 g butter, chopped 250 ml castor sugar (200 g) 2 extra large eggs, beaten 10 ml orange grated rind 60 ml orange juice 250 ml Snowflake self-raising flour (140 g) 160 ml Snowflake semolina (100 g) 1 ml salt 125 ml ground almonds 125 ml milk Citrus icing 45 ml soft butter or margarine 250 ml icing sugar (130 g) 3 ml grated orange rind 20 ml fresh orange juice 1. Cream the butter and sugar. Add eggs, one at a time until light and creamy. Add orange rind and juice. 2. Sift the flour, semolina and salt. Add ground almonds. Add dry ingredients alternately with milk to egg mixture.

3. Spoon the mixture into a greased 23 cm loaf tin. Bake in a preheated oven at 180 C for about 40 minutes. Leave the cake in the tin for about 5 minutes before turning onto a wire rack to cool. 4. Icing: Cream the butter and add sifted icing sugar. Add orange rind and juice and mix to a spreadable consistency. Spoon over cake

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Sour cream lemon cake

(Makes 1 cake) 200 g soft butter or margarine 160 ml sugar (125 g) 4 extra large eggs 15 ml finely grated lemon rind 5 ml lemon essence 500 ml Snowflake cake flour (280 g) 10 ml baking powder 250 ml sour cream 80 ml milk Glaze 80 ml fresh lemon juice 60 ml sugar 30 ml water 1. Cream the butter and sugar. 2. Add the eggs, one at a time with lemon rind and lemon essence. Beat until light and fluffy. 3. Sift flour and baking powder and add, alternately with the sour cream and milk, to the mixture. Mix gently until smooth and pour into a well-greased 23 cm round springform tin.

4. Bake in a preheated oven at 160 C for 45 - 50 minutes. 5. Glaze: Boil juice, sugar and water until dissolved. Remove cake from oven and pour glaze over cake while still hot. Leave cake for a few more minutes in tin before turning out onto a wire rack to cool further.

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Spicy German apple cake

(Makes 1 large cake) 250 g butter or margarine 375 ml castor sugar (315 g) 3 extra-large eggs 5 ml vanilla essence 625 ml Snowflake cake flour (350 g) 10 ml baking powder 250 ml milk 125 ml sultanas or raisins Topping 2 3 Granny Smith apples, peeled and sliced 30 ml butter, melted 60 ml castor sugar (52 g) 5 ml ground cinnamon 3 ml ground nutmeg 125 ml icing sugar (65 g) about 15 ml hot water 1. Cream butter and sugar very well together. Add eggs, one at a time, beating well after each addition. Add essence. 2. Sift the flour and baking powder together. Add to creamed mixture, alternately with milk. Fold in the sultanas. Spoon out into a well-greased 23 cm deep springform cake pan.

3. Topping: Arrange the sliced apples, on top of the cake mixture and brush with melted butter. 4. Mix the castor sugar, cinnamon and nutmeg together and sprinkle over the apples. Bake in a preheated oven at 180 C for about 1 hours. 5. Leave cake to cool slightly, turn out and cool further. Sift the icing sugar and add the hot water to make a smooth consistency. Ice with glac icing and serve.