Tinas Crackle Cake Recipe 55 Food

TINA'S CRACKLE CAKE RECIPE - (5/5)

Steps:

• For the cake: Preheat oven to 350F. Adjust rack in the lower third of oven. Grease or spray 3 10 inch nonstick cake pans and line the bottom with wax paper. Grease the paper as well. Sift flour, half of the sugar (1 cup and 2 tablespoons), and salt into a bowl; set aside. Whisk egg whites in bowl of a heavy-duty mixer just until frothy. Add cream of tartar; whisk until soft peaks form. Add 3/4 cups sugar in a steady stream, whisking until thicker, stiffer, glossy peaks form - about 2 to 3 minutes. Whisk in vanilla, lemon juice, and lemon zest. Scoop white into a VERY large bowl (trust me, you'll need it) and set aside. In the same bowl you used for the whites, beat the egg yolks with remaining sugar until thick and pale yellow, about 2-3 minutes. Add water and beat until thickened, about 4 minutes. It should be very thick and pale. Pour yolk mixture over whites and gently fold together with a rubber spatula. Sprinkle a third of the flour mixture over the egg mixture; fold to combine. Repeat two more times just until ingredients are incorporated. Gently pour batter into the pans and level tops with a spatula. Bake for 20 to 25 minutes, or until top springs back slightly when lightly touched and a toothpick comes out clean. Invert pan onto a cooling rack, and cool for about 45 minutes. To remove cake from pan, slip a butter knife down one side of pan and slowly trace perimeter to release the cake. When sides are free, cover cake with a rack and invert. Remove cake pan and the wax paper. Let the cakes cool completely. For the coffee crunch topping: Generously oil a large baking sheet or line with a silicon mat or parchment paper; sift baking soda onto a sheet of wax paper; set nearby. Combine coffee, sugar and corn syrup in a heavy, 4-quart saucepan. Place over medium heat, stirring occasionally, until sugar dissolves. When mixture is clear and begins to boil, increase heat to medium-high; cook until mixture reaches 290°F on a candy thermometer. Remove from heat and stir in baking soda (mixture will foam up intensely). While still foaming, pour out onto prepared baking sheet. Do not spread (this will compress it) and let it harden and cool completely (about 30 minutes). Crush into very small pieces using your hands or a knife. Store in an airtight container if using later. For the frosting: Combine cream, sugar and vanilla. Whisk until cream holds stiff peaks. To assemble: Place cake on a cake plate. Spread whipped cream between each layer about 1 inch thick and sprinkle with the smallest pieces and dust from the coffee crunch. Carefully stack the layers, repeating the whipped cream and sprinkling the coffee crunch. Spread remaining whipped cream over the top and sides of cake and decorate with as much coffee crunch as possible. Refrigerate until serving.

LEMON CRINKLE COOKIES

Steps:

• Whisk together the flour, baking powder and salt in a medium bowl.
• Beat 1 cup of the granulated sugar and the butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, scraping the sides of the bowl as needed, about 2 minutes.
• Add the egg and beat until incorporated. Add the lemon zest, lemon juice and food coloring if using and beat until incorporated. Reduce the mixer speed to low and add the flour mixture, beating until just combined. Cover the bowl and refrigerate until firm, at least 2 hours and up to overnight.
• Line 2 baking sheets with parchment. Put the confectioners' sugar in a small bowl and the remaining 1/2 cup granulated sugar in another small bowl. Using a 1-tablespoon scoop, portion the dough and roll into balls. Toss each ball in the granulated sugar, then in the confectioners' sugar, coating it generously and thoroughly. Arrange the balls about 1 inch apart on the prepared baking sheets (you should have 24 balls). Refrigerate for 20 minutes.
• Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Bake until the cookies spread, the tops crack and the edges are firm, 14 to 16 minutes. Let cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.

COOKING WITH KIDS: CHOCOLATE CORNFLAKE CAKES

Steps:

• Children: Weigh out the ingredients. Older children can do this by themselves with supervision and little ones can help to pour or spoon ingredients into the weighing scales. Put 50g butter, 100g milk or dark chocolate, broken into chunks and 3 tbsp golden syrup in a saucepan or microwavable bowl. Put 100g cornflakes in another large bowl.
• Grown ups: Melt the weighed butter, chocolate and golden syrup in the saucepan over a low heat or briefly in the microwave. Allow to cool a little before pouring over the cornflakes.
• Children: Stir the ingredients together gently using a wooden spoon. Spoon the mixture into 12 cupcake cases arranged on a muffin tray (or baking sheet, if you don't have one). Grown ups will need to do this for younger children or simply arrange on a tray and let the mess happen. Put in the fridge to set.

CRACKLE CAKES

Steps:

• Melt Marj/Butter in a pan.
• Stir in Powered milk and cocoa.
• Add rice crispies and stir well until all is covered.
• Pour in a Baking Tray and put in fridge for 30 minutes or until set.
• Serve