What s it called dear? Darryl Kerrigan, The Castle (1997) Sponge Cake! J 1/3 cup (50g) cornflour 1/3 cup (50g) plain flour 1/3 cup (50g) self-raising flour 1/4 teaspoon salt 4 x 60g eggs, at room temperature 2/3 cup (150g) caster sugar Step 1 Measure all ingredients, sift all flours and salt together at least twice to aerate. Step 2 With butter or marg, grease 2x 20cm deep round cake tins using a paper towel, then sprinkle a little flour all over. Step 3 Preheat oven to 180C. Step 4 Using an electric mixer, beat eggs and sugar in a large bowl on medium-high speed for 6 minutes, or until mixture is thick, pale and tripled in volume. Remove from mixer. Step 5 Gradually sift flour mixture over egg mixture while simultaneously folding in using your hand/fingers like a comb and continue to aerate gently until just combined. Step 6 Divide mixture between prepared tins. Level batter, then slightly spread to edges, making the middle section a little lower then outer edge. (Sponge will rise more in the middle then the outer edge) Step 7 Place in the the oven on same shelf, set timer, bake for 20 minutes. When you think they are ready, gently touch top of cake, it should spring back and feel like a normal cake, if not ready it may fall back if you touch them to hard. Cakes should have shrunk away from the sides slightly. Step 8 Turn out on to baking paper-lined wire racks. Then leave to cool. Step 9 Spread Jam and Cream between cakes and dust with Icing sugar.
Champion Cake of the Stanthorpe Show Very Easy Orange Cake! J 125g butter (Soft) 1/4 cup milk 1/4 cup fresh orange juice 1 tablespoon finely grated orange zest 2 x 60g eggs 3/4 cup caster sugar 1 1/2 cups self-raising flour Step 1 Measure all ingredients, sift flour. Step 2 With butter or marg, grease 20x10cm loaf cake tins using a paper towel, then sprinkle a little flour all over. Step 3 Preheat oven to 180C. Step 4 Using an electric mixer, place all wet ingredients in bowl first, then sugar and add flour last on top. Beat thoroughly for 3 minutes. Remove from mixer. Step 5 Scrape mixture between prepared tin. Level batter, then slightly spread to edges, making the middle section a little lower then outer edge. (Cake will rise more in the middle then the outer edge) Step 6 Place in the the oven, set timer, bake for approx 35 minutes. Gently touch top of cake, it should spring back and feel like a normal cake. Step 7 Turn out on to baking paper-lined wire racks. Then leave to cool. Step 8 Ice cake with orange icing. Sprinkle shredded coconut of orange. Orange Icing 1/2 butter (Soft) 1 1/2 cup sifted icing sugar 2 tablespoons orange juice 1/2 teaspoon fine orange zest
First Prize at the Stanthorpe Show Jam Drop / Chocolate Chip / Plain Biscuit 2 x 60g eggs 3/4 cup (150g) caster sugar 2 cups (300g) self-raising flour 125g butter (Soft) Jam - (TIP: use a darker style jam) Step 1 Measure all ingredients, sift flour. Step 2 Preheat oven to 180C. Step 3 Using an electric mixer, place sugar and butter. Beat thoroughly for a few minutes. Add one egg at a time and beat in. Scrape mixture from time to time. Step 4 Add flour and mix into a stiff dough. Add Chocolate Chips if required. A good hand full or more approx 150g (1 cup Max) Remove from mixer. Step 5 Break dough in to small pieces. Plain and Jam Drops (15g = 48 Biscuits) (20g = 36 Biscuits) Chocolate Chip (15g = approx 54 or 9 Packets of 6) Roll in to balls and flatten on baking paper-lined tray if adding Jam make a small hole in the centre to place a small amount of jam, do not over fill. Step 6 Place in the the oven, set timer, bake for approx 15 minutes. (TIP: Fan forced overs run about 20C Lower and check afer 10min). Step 7 After removing from oven, lift/slide baking paper from tray. Then leave to cool. Quick and easy to make for morning teas and street stalls! Easy one to Double the amounts and still mix, just make sure you have lots of baking trays, Ideal for freezing raw and thor and bake later.
Date Loaf/Roll (Optional Walnuts) 1 cup (about 180g) dates, pitted and chopped (Don't use pre-chopped dates) optional 1/2 cup (60g) chopped walnut 60g butter (Soft) 1 cup (250ml) boiling water 1/2 teaspoon Bicarbonate of soda 1 cup (220g) firmly packed brown sugar 2 cups (300g) self-raising flour 1 x 60g egg, lightly beaten Step 1 Measure all ingredients, sift flour. Step 2 Grease 2 roll tins (Or 1 loaf tin) with butter, dust with a little flour. (Additional Butter and Flour not that from ingredients list) Step 2 Preheat oven to 180C. (make sure the shelf in your oven is at a low enough level to fit your roll tins in standing vertically) Step 3 Combine butter and boiling water in a medium saucepan over low heat until the butter is melted. Step 4 Remove from heat. Stir in sugar, bi-carb & egg, gently stir until it is all together add dates (walnuts), it should be a nice caramel mixture. Step 5 Spoon the mixture into tins (half in each) and pop on lids. Step 6 Place in the the oven, set timer, bake for approx 50 minutes. (you may wish to place on a baking tray) Step 7 Cool in tin for around 5 minutes. Remove from tin and cool on wire rack (use a bit of baking paper on the rack and roll over every few minutes to stop cake from marking) Then leave to cool. This good old fashion cake is very quick and easy to whip-up for morning teas and street stalls! (Just takes time to Bake) I always serve fresh with butter. You can simply leave out the walnuts for a straight up Date Roll. (Personally my favorite) Walnuts are optional, just add a couple of extra dates if you wish, or try replacing with grated carrot. (may need to reduce water amount)
Tim Tam Roll (Forget the Rum Balls!) 2 Packets of Tim Tams (200g ea) 1 Can of Condensed Milk (375ml) 1 Bowl of Coconut (shredded) Step 1 Measure all ingredients, woohoo, nothing to measure. Step 2 Place 2 packets in Food Processor / Blender, blend until smooth. Step 3 Add whole can of Condensed Milk (without the tin, Mr Len Rigg) Blend until combined, don t over-process, you can do this by hand also. Step 4 Weigh at 20g each and roll in to a ball, then roll in the coconut. Step 5 Eat straight away, or popped in the fridge to harden slightly. WARNING! Once you have one, you ll be wanting more... Have yourself a limit, and stick to it. Approx 40 Balls, well you will have to try a couple at least. Optional Finish: If you don t like coconut, try grating a chocolate bar and rolling the balls in the chocholate... Overkill on the chocolate but hey it is Christmas. MISSED A PREVIOUS DISTRICT 201Q1 NEWSLETTER? No problems, all 2013-15 201Q1 Newsletters are available for download Including Recipe Book www.lionsclubmember.com/district-201q1 NEW MONO VERSION FOR EASY PRINTING Newsletter Editor Lion Greg NOTHLING: greg.nothling@gmail.com My email address is info-officer@lions201q1.org.au www.201q1.lions.org.au
Anzac biscuits 150g (1 cup) plain flour 90g (1 cup) rolled oats (see Notes) 85g (1 cup) desiccated coconut 100g (1/2 cup, firmly packed) brown sugar 55g (1/4 cup) caster sugar 125g butter 2 tablespoons golden syrup 2 tablespoons water 1/2 teaspoon bicarbonate of soda Step 1 Preheat oven to 160 C. Line 2 baking trays with non-stick baking paper. Step 2 Combine dry ingredients flour, oats, coconut and combined sugar in a large bowl. Step 3 Stir the butter, golden syrup and water in a small saucepan over medium heat until the butter melts and the mixture is smooth. Stir in the bicarbonate of soda. Add to the dry oat mixture and stir until well combined. Step 4 Roll level tablespoonfuls (about 18g) of the oat mixture into balls and place, about 5cm apart, on the prepared trays. Flatten until about 1cm thick. Bake, swapping trays halfway through cooking, for 15 minutes or until light golden. Set aside for 10 minutes to cool slightly before transferring to wire racks to cool completely. Shopping tip: Make sure you buy whole rolled oats - if you use instant oats, the mixture will spread too much and your biscuits will be flat. Make them even better: Smiply drizzle melted chocolate over the top of cool biscuit. Soft and chewy: Omit the brown sugar Increase the caster sugar to 155g (3/4 cup). Dark and crunchy: Omit caster sugar. Increase the brown sugar to 155g (3/4 cup, firmly packed). Bake for 18 minutes. Thin and crispy: Omit the caster sugar. Reduce the flour to 115g (3/4 cup). Increase the brown sugar to 200g (1 cup).