Related Searches: Jam And Cream Sponge Cake, Chocolate Sponge Cake
... Repeat sifting 3 more times. This will help make the sponge light and fluffy. Beat eggs in a large bowl on ... , cut out 12 rounds from the cake. Layer three rounds with cream and jam. Top with cream and raspberries. Repeat ...
... heat and allow to cool fully. Then slice the cake in half and set to one side. Layer the center of the cake with the cream and jam and place the other half of the sponge on top. Prepare the icing as per pack instructions ...
... . Ingredients: 300 ml thickened cream, 1 tsp vanilla bean paste, 460 g Woolworths double unfilled sponge cakes, 2 tbs apricot jam, 2 yellow peaches halved, destoned, thinly sliced into wedges, 0.5 cup cornflakes crushed ...
... . Bake for 10 to 15 mins or until the cake springs back when lightly touched. Meanwhile, combine strawberries, lemon ... mascarpone. Spread cream over jam and top with half the strawberries. Re-roll sponge and transfer to a ...
... form a cross. Cut each sponge lengthways into 3 strips. Spread each with a layer of jam and then butter cream. Roll ... lock. Chill for 2 hours. Remove cake from the pan and transfer to a cake plate. Spread the top and sides ...
... bean paste. Beat until firm peaks form. Using a serrated knife, trim 1cm slice from top of each sponge. Place a sponge on a cake stand or large serving plate. Spread with 1/3 of the cream mixture. Top with 1/3 of the ...
... custard powder, 0.5 cup caster sugar, 2 cup milk, 200 g dark chocolate chopped, 460 g double unfilled sponge cake, 0.75 cup thickened cream whipped, 250 g fresh mixed berries, 0.25 cup mint leaves, 1 egg whites lightly ...
... eggs at room temperature, 0.75 cup caster sugar, 1 cup plain flour sifted. Method: Line a cake tin deep enough for a sponge cake with baking paper. Preheat fan forced oven to 170°C. Place eggs and sugar in bowl and beat ...
... 1/3 of the cream. Repeat layering once more. Top with remaining cake piece, remaining cream and mango. Serve. Categories: Desserts; Baking; Low salt; Mango; Sponge cake; European; Pescatarian; Vegetarian. Complexity: 3.
... 180°C. Grease and line 2 x 20cm spring form cake pans. Sift cornflour, custard powder, cream of tartar and baking ... cream until thick and fold through yoghurt. When cakes are cold place one onto a serving platter. Spread ...
... soft peaks form. Spread over the preserves. Top with the remaining layer, rounded side up. Sift confectioner's sugar over the top and serve immediately. Categories: American; Sponge cake; Baking; Desserts. Complexity: 2.
... mixture splits on standing.). Thinly slice half of the strawberries. Halve each sponge cake horizontally to form 4 layers. Place 1 layer of cake on a serving plate. Spread withcup ganache, followed bycup fruit cream and ...
... you allow it to cool, cover with the chocolate cream cheese and garnish with lime zest. Allow to set in the fridge for 2 hours before serving. Categories: Chocolate; Desserts; Eggs; Sponge cake; British. Complexity: 2.
... " when it has almost doubled in mass and it has lightened to a yellowish-white colour. Categories: High fibre; Chocolate; Desserts; Italian; Low salt; Sponge cake; Pescatarian; High protein; Vegetarian. Complexity: 3.
... , syrup side down. Top with remaining mascarpone cream and drizzle with syrup. Serve with any remaining syrup. Categories: Easter; Desserts; Italian; Baking; Low salt; Sponge cake; Pescatarian; Vegetarian. Complexity: 3.
... , 2 punnets raspberries, 3 pavlovas, 200 g savoiardi sponge biscuits roughly crumbled, 600 g dark chocolate, 1 tbs ... until stiff peaks form. Place one pavlova on a cake board or large, flat plate. Spread with half the ...
... to a pan with the lime juice and zest and allow to reduce fully. Allow the cake to cool before serving with the lime syrup poured over top. Categories: Desserts; Italian; Low salt; Sponge cake; Orange. Complexity: 2.
In this recipe, the egg yolks and whites are whisked separately to give you the perfect sponge cake: light, airy, and well-risen. The combination of whipped cream and strawberries makes this a classic summer dessert. ...
Ingredients: 280 g lemon butter spread, 600 ml thickened cream, 1 sponge cake double unfilled. Method: Make the sponge cakes as per instructed on packets. Whip thickened cream and lemon butter until soft peaks. Gently ...
... tin and slice in half horizontally. Cover the bottom half with the buttercream and the top half with the lemon curd. Sandwich together and serve. Categories: North american; Sponge cake; Baking; Desserts. Complexity: 2.
... sugar (if using), before serving. Categories: Soy free; Vegetarian; High fibre; Peanut free; Seafood free; Sesame free; Tree nut free; Halal; Pescatarian; North american; Sponge cake; Baking; Desserts. Complexity: 2.
... and icing sugar. Place other half on top of cake, then repeat the process on top of cake and dust with icing sugar. Categories: Cake; Australian; Low sugar; Halal; Desserts; Seafood free; Pescatarian; Vegetarian ...
... tray with paper towels. Cut watermelon into 1.5cm-thick slices, trimming and discarding rind, then arrange on tray. Cut sponge cakes in half horizontally and trim tops, if necessary, to create an even surface. Place 1 ...
... memorable treat today. Ingredients: 0.25 cup orange-flavoures liqueur, 1 L mango sorbet, 1 cup frozen raspberries, 1 sponge cake, 1 L vanilla ice cream, 4 egg whites, 1 cup caster sugar, 0.5 cup slivered almonds. Method ...
... , stirring every 10 minutes, or until thickened and spreadable. Meanwhile, trim the rounded sides of each sponge cake to form two 10cm squares. Place frosting in a bowl. Whisk until frosting has thickened. Spread the ...
... the next time with the blueberry one as the blue colour didn't end up coming through once dried. Cut the sponge cake into roughly 4 by 4 centimetre pieces with a sharp knife to cut through both layers. Use a fork to coat ...
... , 0.5 cup milk, 2 cup pure icing sugar, 30 g butter, 450 g unfilled sponge slab, 0.33 cup cocoa. Method: Trim edges of 1 sponge cake layer. Cut into 12 cubes measuring 5cm each. Place onto a baking tray lined with baking ...
A creamy but light sponge with caramelised orange. Ingredients: 4 medium oranges, 120 g brown sugar, 0.6 cup water ... 180°C/160°C fan-forced and lightly butter a 9 inch cake tin. In a saucepan, melt the brown sugar with the ...
... tbs milk, 4 cup icing sugar, 250 g butter softened, 0.75 cup cocoa, 1 chocolate double unfilled sponge cake. Method: Place cakes, still in their packaging, in the freezer for 30 minutes. This will make them easier to cut ...
... 's ready in just 3 steps, this strawberries and cream sponge cake is sure to be a hit. Try it for afternoon tea or dessert. Ingredients: 500 g strawberries hulled, halved, 0.25 cup caster sugar, 2 cups thickened cream ...
... 100s & 1000s. Method: Using an 8cm round cookie cutter or glass as a guide, cut 2 rounds from each sponge cake (see Tip). Reserve 2/3 cup frosting, then divide remainder among 4 small bowls. Tint 1 portion pale purple, 1 ...
... sugar, 3 egg whites only, 50 g white chocolate grated. Method: Combine the coffee and Frangelico. Cut the sponge cake into cubes and divide half the cubes between 4 glasses. Add a tablespoon of the coffee mixture to each ...
... the flavour pairing in this recipe - the bitter tang of stout brings an added dimension to the rich, moist sponge cake. Ingredients: 325 g unsalted butter, 1.32 cup stout, 580 g caster sugar, 270 g plain flour, 85 g ...
... : 600 ml thickened cream, 0.5 cup Grand Marnier, 0.25 cup soft icing mixture, sifted, 1 unfilled vanilla sponge cake layer, 200 g dark chocolate, 120 g slivered almonds, 125 g dried figs. Method: Line a 6-cup capacity ...
Ingredients: 2 cup thickened cream, 0.5 cup mint leaves chopped, 250 g strawberries hulled, chopped, 460 g unfilled sponge cake, 4 eggs separated, 0.5 cup caster sugar; plus 1/4 cup caster sugar; 2 tbs caster sugar. ...
Ingredients: 3 cup icing sugar, 60 g butter softened, 1 tsp lemon juice, 1 unfilled double sponge cake, 2 cup 100s & 1000s Dollar sweets. Method: Place a cooling rack over a baking tray lined with baking paper. Using a ...
... or until cooked fully through. Once the cake is cooked, allow to cool before you cover it with your icing.Suggested serving with whipped cream. Categories: Desserts; Sponge cake; European; Christmas. Complexity: 4.
... berries. Categories: Easter; Seafood free; Soy free; Pescatarian; Peanut free; Dairy free; Raspberry; North american; Desserts; Baking; Mothers day; Sponge cake; Tree nut free; Sesame free; Vegetarian. Complexity: 3.
... bread to cool on a rack before slicing. Categories: Seafood free; Mango; Eggs; Soy free; Peanut free; Pescatarian; Filipino; Banana; Halal; Desserts; Sponge cake; Tree nut free; Sesame free; Vegetarian. Complexity: 2.
... spread another one-third of the cream. Then top with the third cake and spread over the remaining cream. Sprinkle with the toasted coconut and serve. Categories: American; Sponge cake; Baking; Desserts. Complexity: 3.
... the Woolies cream in a can, or you can whip your own cream if desired. Dust over the icing sugar and sprinkle over the pistachios if using. Enjoy!. Categories: Desserts; Low salt; Sponge cake; Portuguese. Complexity: 2.
... the contents. Bake for 50 minutes or until cooked fully through. All to cool slightly before serving with broken gingerbread cookies and whipped cream. Categories: Desserts; Baking; Sponge cake; European. Complexity: 2.
... and firm to the touch. Leave to cool completely in the tin before serving. Categories: Soy free; Vegetarian; Peanut free; Seafood free; Halal; Pescatarian; North american; Sponge cake; Baking; Desserts. Complexity: 2.
... whites with the egg yolk mixture. Then fold in flour and then the remaining egg whites. Allow to completely cool on wire rack and enjoy. Categories: Australian; Desserts; Sponge cake; Low saturated fat. Complexity: 2.
... cool, spread 1 tbs jam on the undersides of half the cakes and 1 tbs whipped cream ... cakes together. Dust with icing sugar to serve. Categories: Quick and easy dessert; Desserts; Italian; Seafood free; Soy free; Sponge cake ...
... cream, sugar, and the remaining vanilla extract until stiff. Slice the shortcakes in half and fill each with whipped cream and strawberries. Serve warm. Categories: American; Sponge cake; Baking; Desserts. Complexity: 3.
... cream, 0.25 cup icing sugar, 80 g dark chocolate grated, 1 orange rind grated, 350 g double layer unfilled sponge cake, 2 tbs cocoa, 0.33 cup brandy, 0.5 cup ricotta cheese, 100 g slivered almonds. Method: Place ricotta ...
... an electric mixer, until soft peaks form. Add chocolate and mix until well combined. Pour mixture over the sponge cake and chill for 3 hours or until firm. To make chocolate curls, melt remaining chocolate in a heatproof ...
... bowl is cool to touch (about 5 minutes). Beat in vanilla. Swirl through remaining jam. Pour marshmallow over jam-topped cake layer. Place second cake half on top and press down gently. Chill for 30 minutes or until set ...
... dark chocolate grated, 150 g walnuts chopped, 1 kg ready to roll fondant icing, 0.25 cup apricot jam, festive cake decorations. Method: In a large bowl put sultanas, currants, sherry, zest and juice of orange cover with ...
... mixer and have it ready to fill your unfilled sponge. Using the unfilled sponge, slice the sponge in 4 layers. Using a flat plate you can begin assembling the cake by using the vanilla and chocolate custard cream. Begin ...
... and smooth surface. Place other sponge layer on top and press down gently. Cover with plastic wrap and freeze overnight. Remove ice-cream cake from freezer 10 minutes before serving. Remove from pan, top with extra ...
... from the heat and allow to cool fully. Then using a circular cake round, cut out 6 pieces and slice in half. In a ... the second sponge on top. Use the rest of the cream and cherries on top and sides of your cake and garnish ...
... balls. Chill for 10 minutes. Meanwhile, roll out 200g White Fondant Icing and cut into four rounds. Brush cake pops with jam, lay a round of icing on top and dot with Creative Kitchen Candy Eyeballs lightly brushed with ...
... beat until combined. Swirl through 1 tbs jam. Secure the larger cake (see tip). Spread tops of both cakes with remaining jam and icing. Position smaller cake on top of larger cake, to one side. To serve, decorate with ...
... vanilla essence, 3 cups shredded coconut, 1 cup cherry jam, 300 ml Woolworths thickened cream whipped, 4 cups icing ... a shallow bowl. Using 2 forks, dip 1 piece of cake in icing. Shake off excess, then toss in coconut. ...
... coconut, 220 g chocolate hard set topping, 500 g raspberry jam, 1 L vanilla bean ice-cream softened, 36 lamington fingers. Method: Line a 20cm springform cake pan with baking paper. Using the back of a dessert spoon ...
... , 2 tbs icing sugar, 0.25 cup apricot jam, 500 g ready-made icing white, 800 g dark fruit cake, 1 egg white whisked. Method: Cut dark fruit cake into 4 even pieces. Heat apricot jam in microwave on HIGH for 1 minute. Rub ...
... thick and pale. Gradually add the melted white chocolate, beating until smooth. Secure the base cake layer (see tip). Spread with 2 tbs jam, leaving a 2cm border at the edge. Top with 3/4 cup icing and spread evenly ...
... layer onto. When the final layer is frozen, press the sponge down on top of the ice cream, cover with cling ... , turn upside down and remove all cling film. Categories: Australian; Ice cream cake; Desserts. Complexity: 3.
... of cream cheese frosting followed by a layer of Barker's New Zealand Raspberry Jam. Top with a layer of cake and repeat twice. Top the cake with the remaining frosting and decorate with fresh raspberries and dollops of ...
... 1 crêpe at a time, dollop 2 tsp ricotta and 1 tsp jam on one half of each crêpe and spread mixture to cover half ... arrange the remaining crêpes around the crêpe cake, turning the cake as you go, to ensure even sides ...
... in a pan over low heat or in the microwave until runny. Arrange the maple-soaked fruits over the top of the cake in a decorative pattern, then brush with warm jam to set in place. Categories: Australian; Desserts; Fruit ...
This easy to make, budget friendly citrus and blueberry cake recipe combines moist sponge with juicy blueberries, perfect served for afternoon tea. Ingredients: 0.75 cup caster sugar, 1.5 cup frozen blueberries, 2 tsp ...
... on packet, until 6mm thick. Cut a square the same size as the top of the cake. Brush surface of cake with a little of the jam which will 'glue' the icing in place. Lay the square of almond paste over the rolling ...
... 66 cup currants, 0.5 cup glace cherries halved, 2 tbs apricot jam. Method: Preheat oven to 150°C/130°C fan-forced. Lightly grease a 20cm (5cm deep) round cake pan and line base and side with baking paper, extending paper ...
... so it is flat, then cut approximately 5 circles out of cake using a scone cutter or round cookie cutter. Cut each circle in half. Spread jam onto each of the circles, then dollop (or pipe) on a little of the cream. Stack ...
... to freezer). Press in marshmallows and nuts and freeze for 2 hours or until firm. Spread ice cream cake with jam and press in another twelve rocky road mallows, upside-down. Spread with remaining ice cream, then freeze ...
... butter diced and softened, 1 tsp ground ginger, 1 tbs apricot jam warmed, 4 eggs, 1 cup brown sugar, 500 g gourmet ... cool completely. Brush the top with jam whilst the cake is still warm. Categories: Desserts; Low ...
... dried mixed fruit, 0.5 cup brandy, 0.25 cup apricot jam, 0.75 cup brown sugar, 0.5 tsp bicarbonate of soda, ... C fan-forced. Grease a 7cm deep x 20cm (base) round cake pan. Line base and sides with 3 layers of baking paper, ...
... cup Greek-style yoghurt, 0.25 cup peach or apricot jam, 2 free range eggs, 0.75 cup caster sugar. Method ... : Preheat oven to 180°C. Grease a 22cm springform cake pan and line base with baking paper. Using an electric ...
This warm peach cake is a comforting dessert that'll be a family favourite for every season. Ingredients: 410 g ... cup milk, 1 tsp vanilla, 1 baking dish, 1 tbs apricot jam, 1 cup custard. Method: Drain 1/2 a small tin of ...
... powder, 250 g cream cheese softened, 0.25 cup raspberry jam, 2 eggs, 1 tbs caster sugar, 1 cup caster sugar ... Method: Line base and sides of a 20cm round springform cake tin with baking paper. Process biscuits in a food ...
... a hole into the side of each pavlova going through the middle and stopping before reaching the other side. Place jam into a piping bag or ziplock bag, snip the end, and pipe into the hole of each pavlova. Place chocolate ...
This vividly coloured cake is light and fluffy, thanks to the buttermilk in the sponge layers. Ingredients: 1.0 cup vegetable oil, 250 g plain flour, 2 tbs natural cocoa powder, 1 tsp salt, 1 tsp bicarbonate of soda, 2 ...
This is such a simple birthday cake to make! You don't even need an oven. Ingredients: 2 Woolworths unfilled sponge slab, 230 g philadelphia classic icing, 1 punnet raspberries, 0.33 pkt Wernli petit Couer, 15 creative ...
A creamy cake with a deliciously soft sponge with the fresh taste of banana. Ingredients: 400 g pannetone sliced, 100 g banana mashed, 2 cups chocolate ice cream softened, 0.4 cup whipped cream. Method: Get a suitable ...
... in a bowl until smooth and spreadable. Split cake through the centre and place base on a serving plate. Spread with blueberry jam and cream cheese. Top with other cake layer. Dust with icing sugar and decorate with ...
... . Method: Preheat the oven to 160°C Fan-Forced. Line a 20cm (8 inch) round cake tin with a baking paper. For the Mud Cake, place the chocolate and butter in a medium-sized heatproof bowl. Place in the microwave and melt ...
... in half through the middle to form 4 layers. Spread one fifth of the buttercream over the cut surface of 3 of the cake layers. Tear one quarter of the raspberries in half and arrange over the buttercream. Stack the 3 ...
... a wire rack to cool completely. Clean and reline tin. Test with a skewer. Prepare 1 of the vanilla cake mixes as per packet instructions using the strawberry purée instead of the water and adding the food colouring. Pour ...
... g caster sugar, 1 pavlova magic mix egg, 600 ml thickened cream, 1 punnet raspberries, 60 g margarine, 1 rich chocolate cake mix, 1 egg. Method: Pre-heat oven to 160°C (conventional) or 140°C (fan-forced). Mix chocolate ...
... milk, 1 tbs pure icing sugar, 125 g fresh raspberries, 300 ml pure cream, 430 g Free From Gluten vanilla cake mix, 2 eggs, 0.25 cup caster sugar, 0.25 cup gluten-free Woolworths custard powder. Method: Preheat oven to ...
... in a large bowl, then place in a container and freeze overnight. Preheat oven to 160°C. Grease 3 x 20cm cake pans and line bases and sides with baking paper. Beat butter and sugar in a large bowl of a stand mixer until ...
... eyes. Refrigerate antlers and eyes until ready to serve. To layer and fill the cakes, place the first cake onto a large, flat serving plate (or cake board) icing-side up. Using a bread knife, slice off the top of the ...
... , 3 eggs, 4 egg whites, 3 cup caster sugar. Method: Preheat oven to 180°C. Grease 3 x 18cm round loose-based cake tins and line bases with baking paper. Whisk 1 cup hot water with cocoa to dissolve. Stir in milk and set ...
... and keep them in the freezer on a baking paper lined tray until needed. When you are ready to assemble the cake, you can simply lift them into position. Tip 2: Try this easy way to stand up the cones while they dry ...
... bowl. Set aside. Remove base from a 20cm springform pan. Using base as a guide, cut out 1 piece from cake, then cut out 1 semi-circle piece. Cut each piece in half horizontally through centre (this will give you 4 pieces ...
... milk, 1 pkt macaroons, 0.5 cup water, 1 tsp vanilla extract. Method: Cut the icing off of all three mud cakes and sit to the side. Combine 3 cups of frozen raspberries, water and icing in a food processor or blender and ...
... 2 layers of the stack. Fill the centre hole with Easter eggs/marshmallows to third layer. Crumble 2 of the darkest cake cut-outs to a fine crumb and mostly fill the remainder of the centre hole. Leave a trail of Easter ...
... tin for 10 minutes before turning out onto a wire rack. Repeat with 2nd cake mix. Cool cakes completely. Level all 4 cakes. Join 2 cakes together with frosting in middle. Cover top and side with a thin layer of frosting ...
... chocolate fudge frosting, 100 g white choc melts melted, 600 g dark choc melts melted. Method: Place sultana cake, dried fruit and spice in a food processor and process until fine crumbs form. Using hands, squeeze 1 tbs ...
... 5-10 minutes or until completely set. To assemble cake, place a small amount of icing on a cake board or serving platter to anchor one cake. Sandwich cakes together using approximately half of the icing mixture. Using ...
... to a piping bag, then pipe fangs on Freddo. Refrigerate for 5 minutes or until set. To assemble cake, place 1 cake layer on a serving plate and spread with one-third chocolate cream cheese icing. Repeat with remaining ...
... out clean. Cool in pans for 5 minutes, then transfer to wire racks to cool completely. Trim tops to level cakes. To make the Biscoff chocolate icing, place spread and butter into the bowl of a stand mixer fitted with a ...
... spray, 6 free range eggs, 2 cup caster sugar. Method: Preheat oven to 160°C. Spray 3 x 20cm round cake pans with oil and line bases with baking paper. Place butter, sugar and jelly crystals, reserving 1 tbs, in a bowl ...
... cool in pans for 5 minutes, then transfer to cooling racks to cool completely. Trim tops to level cakes. Meanwhile, to make the choc donut balls, prepare, bake, fill and coat donut balls according to packet instructions ...
... , 115 g Queen Glamour & Sparkle Sprinkles. Method: Preheat oven to 160°C (fan-forced). Spray 3 x 20cm round cake pans with oil and line bases with baking paper. Combine flour, sugar, baking powder and 3/4 tsp salt in a ...
... then place over low heat and whisk for 1 minute or until caramel is completely smooth. Set aside. To assemble, sandwich cake layers with 1/2 a tub of cream per layer, a handful of sliced almonds and popcorn, and 2-3 tbs ...
... and 1 tbs cream. For lightest-coloured icing, add 1 tbs cream and stir to combine. To assemble the cake, sandwich cake layers with ganache. Coat with a thin layer of light-coloured icing and refrigerate for 20 minutes or ...
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