Toffee Apple Cake
1/4 cup/60 grams butter or oil
3/4 cup apple puree
2 cups caster sugar
2 egg yolks
1 teaspoon vanilla essence
2 cups flour
2 teaspoons baking powder
1/2 cup milk
6 egg whites
Turn the oven on to 180 degrees celsius and prepare a 22 cm tin.
Beat together the butter/oil, apple puree, sugar and vanilla.
Add the egg yolks and mix well.
Sift in one cup of the flour along with the baking powder and mix well. When it is combined, add half of the milk and mix again. Repeat with the second half of the flour and milk.
In a seperate bowl, beat the 6 egg whites until they are thick and stiff. Tip a small amount into the cake batter and mix gently, then add the rest and fold them into the mixture. Don't stir the mixture or beat it.
Pour the mixture into the prepared tin and bake for an hour. Check that it is done by inserting a skewer or knife into the centre and it should come out clean. Leave it to cool in the tin for about 5 minutes, then carefully transfer it to a wire rack. Let it finish cooling until it is cold, then cut into two layers.
1 1/3 cups brown sugar
1/3 cup milk
1/3 cup butter, margerine or shortening
1/2 teaspoon vanilla essence
Pinch of salt
Place all the ingredients into a medium sized saucepan and heat on a low-medium heat until it is melted and the sugar dissolves.
Let the mixture come to the boil and boil for two minutes. Remove it from the heat and as the mixture cools beat it with an electric beater until it is cold.
Use the toffee mixture as the filling for the cake, spreading it over one layer and placing the second layer carefully on top.
30 grams butter (or shortening, but not oil)
60 grams white chocolate
300 grams icing sugar
4 tablespoons milk (about 60 mL)
Carefully melt the white chocolate and butter together, mixing them well to combine them.
Pour the melted chocolate mixture into a large bowl and begin to sift in the icing sugar, beating well after each addition.
Frost the cake and decorate.
1/4 cup/60 grams butter or oil
3/4 cup apple puree
2 cups caster sugar
2 egg yolks
2 cups flour
2 teaspoons baking powder
1/2 cup milk
6 egg whites
Turn the oven on to 180 degrees celsius and prepare a 22 cm tin.
Beat together the butter/oil, apple puree, sugar and vanilla.
Add the egg yolks and mix well.
Sift in one cup of the flour along with the baking powder and mix well. When it is combined, add half of the milk and mix again. Repeat with the second half of the flour and milk.
In a seperate bowl, beat the 6 egg whites until they are thick and stiff. Tip a small amount into the cake batter and mix gently, then add the rest and fold them into the mixture. Don't stir the mixture or beat it.
Pour the mixture into the prepared tin and bake for an hour. Check that it is done by inserting a skewer or knife into the centre and it should come out clean. Leave it to cool in the tin for about 5 minutes, then carefully transfer it to a wire rack. Let it finish cooling until it is cold, then cut into two layers.
Toffee/Caramel Filling
1 1/3 cups brown sugar
1/3 cup milk
1/3 cup butter, margerine or shortening
1/2 teaspoon vanilla essence
Pinch of salt
Place all the ingredients into a medium sized saucepan and heat on a low-medium heat until it is melted and the sugar dissolves.
Let the mixture come to the boil and boil for two minutes. Remove it from the heat and as the mixture cools beat it with an electric beater until it is cold.
Use the toffee mixture as the filling for the cake, spreading it over one layer and placing the second layer carefully on top.
White Chocolate Frosting
30 grams butter (or shortening, but not oil)
60 grams white chocolate
300 grams icing sugar
4 tablespoons milk (about 60 mL)
Carefully melt the white chocolate and butter together, mixing them well to combine them.
Pour the melted chocolate mixture into a large bowl and begin to sift in the icing sugar, beating well after each addition.
Frost the cake and decorate.
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