Category: Quick and Easy Batters

Bundt Cake

Makes: 1 Bundt Cake   Oven: 180 °C / 350 °F
Preparation Time: 2 hours   Baking Time: 45 – 50 minutes

Ingredients

500 g Cake flour (4 x 250 ml / 4 cups)
5 ml Salt (1 tsp)
200 g Sugar (250 ml / 1 cup)
250 g Butter or Margarine
10 g Anchor Instant Yeast (1 packet)
250 ml Lukewarm water (1 cup)
250 ml Lukewarm milk (1 cup)
30 ml Orange Juice (2 tbsp)
5 ml Vanilla essence (1 tsp)
4 Large eggs, beaten
Icing sugar, to dust

Sugar Water Syrup

Mix 100 g (250 ml / 1 cup) sugar and 125 ml (½ cup) water together in a saucepan and bring to the boil over low
heat for about 5 minutes, whilst stirring. Simmer for 5 minutes to thicken.

Method

  1. Place the sugar and the butter/margarine in a mixing bowl and beat until light and fluffy.
  2. Mix the cake flour and salt together. Add the Anchor Instant Dry Yeast and mix.
  3. Add the eggs, one at a time, mixing well after each addition.
  4. Mix the lukewarm water, milk and orange juice together and add to the butter mixture, alternating with the flour mixture. Mix until smooth, about 3 – 5 minutes.
  5. Cover with greased plastic and allow to rest for 20 minutes.
  6. Knock the dough down with a spoon and pour the batter into a 20 – 24 cm ring pan.
  7. Cover with greased plastic and allow to rise in a warm place until double in volume, about 30 – 35 minutes.
  8. Bake in a preheated oven at 180 °C / 350 °F for 40 – 50 minutes, or until golden brown.
  9. Allow to stand for 10 minutes before turning out. Prick the bottom of the cake with a tooth pick and pour the sugar water slowly over the cake.
  10. Turn out and dust with icing sugar.

Blueberry Muffins

Makes: 18 Blueberry Muffins    Oven: 180 °C / 350 °F
Preparation Time: 1 hour 15 minutes    Baking Time: 15 – 20 minutes

Ingredients

360 g Cake flour (3 x 250 ml / 3 cups)
380 g Sugar (375 ml / 1½ cups)
5 ml Salt (1 tsp)
10 g Anchor Instant Yeast (1 packet)
2 Large eggs, beaten
160 ml Oil (⅔ cup)
80 ml Lukewarm milk (⅓ cup)
125 ml Lukewarm water (½ cup)
250 ml Fresh blueberries (1 cup)

Topping

120 g Butter
125 ml Sugar
60 g Cake flour (125 ml / ½ cup)
5 ml Cinnamon (1 tsp)

Method

  1. Mix the cake flour, sugar and salt together. Add the Anchor Instant Yeast and mix.
  2. Mix the beaten egg with the oil, milk and water.
  3. Add the egg mixture to the flour mixture to form a batter.
    Add a little more water if the batter is too firm.
  4. Cover the bowl with greased plastic and allow to rest for 15 – 20 minutes.
  5. Knock down the batter and add the blueberries. Stir until evenly distributed.
  6. Spoon the batter into 18 greased muffin hollows, about ¾ full. Make sure the hollows are filled evenly.
  7. Place small bowls onto the muffin pan to elevate the plastic. Cover with greased plastic and allow to rise in a warm place until just before the brim of the hollow, about 10 – 15 minutes.
  8. Bake in a preheated oven at 180 °C / 350 °F for 15 – 20 minutes.
  9. In the meantime, melt the butter and sugar over low heat.
    Add the flour and the cinnamon mix until smooth.
  10. Once the muffins are removed from the oven, spread the tops with the topping, whilst still warm. Cool for 5 minutes and remove.

Carrot Cake

Makes: 1 Carrot Cake   Oven: 180 ˚C / 350 °F
Preparation Time: 2 hour 30 minutes    Baking Time: 45 – 50 minutes

Ingredients

375 ml Oil (1½ cups)
250 ml Brown sugar (1 cup)
250 ml Castor sugar (1 cup)
250 ml Vanilla essence (2 tsp)
6 Large eggs
360 g Cake flour (3 x 250 ml / 3 cups)
10 ml Salt (2 tsp)
10 ml Cinnamon (2 tsp)
10 g Anchor Instant Yeast (1 packet)
750 ml Carrots, grated (medium size)
(3 x 250 ml / 3 cups)
250 ml Dried Fruit Cake Mix (1 x 250 ml / 1 cup)
185 ml Walnuts, chopped (⅓ cup), reserve about 2 tbsp for decoration

Frosting

120 g Butter
250 g Smooth Cream Cheese (1 tub)
750 ml Icing sugar (3 x 250 ml / 3 cups)
45 ml Lemon juice (3 tbsp)
10 ml Vanilla essence (2 tsp)

Method

  1. Beat the oil, brown sugar and castor sugar together. Add the vanilla essence and mix.
  2. Add 6 eggs, one at a time, whilst beating on low speed.
  3. Mix the flour, salt and cinnamon together. Add the Anchor Instant Yeast and stir through. Sift the flour mixture into the batter mixture. Beat for 2 minutes until well blended.
  4. Stir in the grated carrot, dried fruit cake mix and walnuts until evenly distributed.
  5. Pour the batter into 2 x 23 cm greased and lined cake tins. Cover with greased plastic and allow to rise in a warm place until double in size, about 40 – 45 minutes.
  6. Bake in a preheated oven at 180 °C / 350 °F for 45 – 50 minutes.
  7. Remove from the oven. Cool in the pan for 10 minutes, turn out onto a cooling rack and remove the lining.
  8. For the frosting – beat the butter until softened. Add the cream cheese and beat until smooth.
  9. Add half the icing sugar and beat, then the other half. Add the lemon juice and essence. Mix, cover and refrigerate.
  10. Once the cakes have cooled, cut each into 2 layers, using a bread knife. Place one layer down, cut side up, and cover the top with icing. Repeat the process until all the layers have been stacked.
  11. Cover the top with the rest of the icing. Sprinkle with chopped walnuts. Cover and keep cool in the fridge until serving.

Black Forest Cake

Makes:1 Black Forest Cake   Oven: 190 °C / 375 °F
Preparation Time: 3 hours   Baking Time: 35 – 40 minutes

Ingredients

360 g Cake flour (3 x 250 ml / 3 cups)
3 ml Salt (½ tsp)
5 ml Bicarbonate of soda (1 tsp)
125 ml Cocoa (½ cup)
10 g Anchor Instant Yeast (1 packet)
250 g Butter
400 g Sugar (2 x 250 ml / 2 cups)
3 Large eggs
5 ml Vanilla essence (1 tsp)
250 ml Warm milk (1 cup)
250 ml Cold water (1 cup)

Cherry Filling

500 g Fresh Cherries, pitted and the stems removed. Reserve 12 whole cherries, with the stems for decoration
30 ml Kirsch (a cherry liqueur), optional
30 ml Cold water (2 tbsp)
5 ml Cornflour (1 tsp)

Cream Topping

750 ml Fresh Cream (3 x 250 ml / 3 cups)
80 ml Icing Sugar (⅓ cup)
15 ml Kirsch (1 tbsp)
300 g Dark Chocolate, cut into shavings

Method

  1. Mix the cake flour, salt, bicarbonate of soda and cocoa together. Add the Anchor Instant Yeast and mix.
  2. Beat the butter and sugar together, until light and creamy. Add eggs one at a time, beating well after each addition, then add the vanilla.
  3. Add the dry ingredients, milk, and water, alternatively to the butter mixture – mixing well after each addition.
  4. Pour the batter into 2 x 23 cm cake tins, lined and greased. Cover with greased plastic and allow to rise until double in volume, about 25 – 30 minutes.
  5. Bake in a preheated oven at 190 °C / 375 °F for 35 – 40 minutes. Cool, turn out and pull off the paper lining.
  6. For the cherry filling: Place the cherries (without the stems) into a saucepan and add the Kirsch, water, and cornflour. Stir to dissolve the cornflour. Simmer over low heat until the cherries are softened, but still whole.
  7. For the cream topping: Beat the cream until just firm, add the icing sugar and beat until stiff. Take care not to over beat. Add the Kirsch and fold in. Fill a piping bag with cream.
  8. To assemble: Place a layer of cake, top side down.
    Pipe a circle of cream around the edge. Place the cherry filling in the middle and spread out. Place the second layer of cake on top, with the top side up. Cover the top and sides with cream. Apply chocolate shavings to the side of the cake by hand, until sides are completely covered. Pipe 12 rosettes around the top of the cake. Place the 12 reserved cherries on each rosette. Pile the rest of the shavings in the middle.
  9. Place the cake on a serving platter and refrigerate,
    until served.

Coffee Cake

Makes: 1 Coffee Cake    Oven: 180 °C / 350 °F
Preparation Time: 2 hours 30 minutes    Baking Time: 35 – 40 minutes

Ingredients

45 ml Instant coffee (3 tbsp)
125 ml Boiling Milk (½ cup)
3 ml Vanilla essence (½ tsp)
140 g Butter
125 ml Brown sugar (½ cup)
90 ml Castor sugar (¼ cup + 2 tbsp)
180 g Cake flour (1 x 250 ml + 60 ml / 1½ cups)
5 ml Salt (1 tsp)
10 g Anchor Instant Yeast (1 packet)
3 Large eggs
125 ml Almond flakes (½ cup)

Coffee Cream Icing

5 ml Instant coffee (1 tsp)
30 ml Boiling water (2 tbsp)
60 g Butter
310 ml Fresh cream (1¼ cups)
240 g Icing Sugar (460 ml)
Coffee beans to decorate (optional)

Method

  1. Dissolve the instant coffee in the boiling milk.
    Add the vanilla essence and mix. Set aside to cool down to lukewarm.
  2. Cream the butter, brown sugar and castor sugar together until light and fluffy. Stir the coffee mixture into the batter.
  3. Sift the flour, salt and Anchor Instant Yeast together.
  4. Beat the eggs in, one at a time, alternating with spoons of the flour mixture. Stir in the almond flakes until evenly distributed.
  5. Pour into 2 x 20 cm greased cake tins. Cover with greased plastic and allow to rise in a warm place until double in volume, about 40 – 45 minutes.
  6. Bake in a preheated oven at 180 °C / 350 °F for 35 – 40 minutes. Cool in the pan for 10 minutes and turn out onto a cooling rack.
  7. Prepare the coffee cream icing by dissolving the instant coffee in the boiling water. Beat the butter until softened. Add the fresh cream and beat on a low speed. Add half the icing sugar whilst beating, and then the rest. Beat until smooth and creamy.
  8. Divide each of the cakes into 2 layers, cutting it with a bread knife. Place one layer down and spread with some of the coffee cream icing. Repeat until all 4 layers are stacked.
  9. Ice the top of the cake and then put the rest of the icing into a piping bag. Pipe swirls around the edge of the cake.
  10. Place a coffee bean on each second swirl. Cover and place in the fridge, until serving.

Raisin Muffins

Makes: 12 Raisin Muffins   Oven: 180 °C / 350 °F
Preparation Time: 1 hour 10 minutes   Baking Time: 15 – 20 minutes

Ingredients

360 g Cake flour (3 x 250 ml / 3 cups)
5 ml Salt (1 tsp)
80 ml Sugar (⅓ cup)
60 g Margarine (4 tbsp)
10 g Anchor Instant Yeast (1 packet)
185 ml Lukewarm water (¾ cup)
1 Large egg, beaten
75 g Raisins (½ cup)

Glaze

200 g Sugar (1 cup)
125 ml Water (½ cup)

Method

  1. Mix the flour, salt and sugar together. Rub the margarine into the flour with the fingertips. Add the Anchor Instant Yeast and mix.
  2. Mix the lukewarm water, milk and egg together.
  3. Add the liquid to the flour mixture to form a soft dough. Mix with a spoon until smooth and elastic, about 5 minutes.
    Cover with plastic and leave to rest for 10 minutes.
  4. Add the raisins by mixing well until the fruit is evenly mixed through the dough. Cover with plastic and allow to rest for
    10 minutes.
  5. Knock the dough down once more and fill the greased muffin pan hollows ¾ full, making sure the hollows are evenly filled.
  6. Place 1 – 3 small containers on top of the muffin pan to lift the plastic, so that it does not stick to the dough when rising.
    Cover with greased plastic and allow to rise in a warm place for 10 – 12 minutes.
  7. Bake in a preheated oven at 180 ˚C / 350 ˚F for 15 – 20 minutes, until golden brown. Brush with the sugar water glaze.

Fried Cheese Balls

Makes: 40 Fried Cheese Balls Oil Temperature: 160 °C
Preparation Time: 1 hour 30 minutes   Frying Time: 1 hour 

Ingredients

500 g Cake flour (4 x 250 ml / 4 cups)
5 ml Salt (1 tsp)
5 ml Sugar (1 tsp)
3 ml Cayenne Pepper (½ tsp)
5 ml Aromat (1 tsp)
10 g Anchor Instant Yeast (1 packet)
500 ml Lukewarm water
30 ml Oil (2 tbsp)
1 Large egg, beaten
500 ml Cheddar Cheese (2 cups)
Oil, for deep frying

Method

  1. Mix the flour, salt, sugar, Cayenne Pepper and Aromat together.
  2. Add the Anchor Instant Yeast and mix through with the flour mixture.
  3. Mix the lukewarm water, oil and egg together and add to the flour mixture to form a batter dough.
  4. Mix the batter with a spoon until smooth, do not over mix the batter.
  5. Cover the bowl with greased plastic and leave to rest for 10 minutes.
  6. Knock the batter down and add the grated cheese. Mix until the cheese is evenly mixed through the batter.
  7. Cover with a greased plastic and allow to rise in a warm place for 10 – 12 minutes.
  8. In the meantime, warm the oil in a large saucepan. Place a teaspoon full into the warm oil, making sure not to over load the saucepan. Fry until golden on the one side, about 3 minutes. Turn over and fry on the other side until golden. Repeat, and use all the batter.
  9. Remove from the oil onto paper towel/brown paper to drain. Serve warm or cold.

Chocolate Mug Cakes

Makes: 6 Chocolate Mug Cakes   Microwave: High
Preparation Time: 25 – 30 minutes Baking Time: 1 – 2 minutes

Ingredients

125 g Butter
250 g Castor Sugar (1 cup)
180 g Cake flour (250ml + 60 ml / 1½ cups)
Pinch of salt
60 ml Cocoa (4 tbsp)
10 g Anchor Instant Yeast (1 packet)

Icing
60 g Butter, softened
250 ml Icing sugar (1 cup)
30 ml Cocoa (2 tbsp)
5 ml Vanilla essence (1 tsp)
2 Large eggs
80 ml Milk (⅓ cup)
60 ml Lukewarm water (¼ cup)
3 ml Vinegar (½ tsp)
3 ml Vanilla essence (½ tsp)
60 ml Chocolate nibs or coarsely grated
baking chocolate (¼ cup)

Method

  1. Beat the butter/margarine and castor sugar together until light and fluffy.
  2. Mix the cake flour, salt and cocoa together. Add the Anchor Instant Yeast and mix.
  3. Add the eggs, one at a time and beat well after each addition.
  4. Mix the milk, lukewarm water and vinegar together.
  5. Add the flour mixture and the liquid alternatively, whilst beating the mixture.
  6. Add the vanilla and chocolate nibs and mix to distribute evenly. Spoon the batter into 6 greased mugs or cups, filling them ¾ full.
  7. Heat a jug of water in the microwave for 3 minutes and remove from the oven.
  8. Place the mugs or cups into the microwave, on the outer edge of the glass plate and allow to rise for 5 minutes, with the door closed.
  9. Microwave on high for 2 minutes. Allow a 2 minute standing time and remove from the microwave.
  10. Beat the butter/margarine, icing sugar and cocoa together until smooth. Add the vanilla essence and mix.
  11. Serve the Chocolate Mug Cakes with a dollop of chocolate icing.

 

Chocolate Waffles

Makes: 18 – 24 Chocolate Waffles
Preparation Time: 1 hour 15 minutes Frying Time: 1 hour

Ingredients

500 g Cake flour ( 4 x 250 ml / 4 cups )
5 ml Salt ( 1 tsp )
80 ml Sugar ( 1/3 cup )
45 ml Cocoa (3 tbsp )
60 g Margarine (4 tbsp )
10 g Anchor Instant Yeast ( 1 packet )
3 Eggs, beaten
250 ml Warm milk ( 1 cup )
250 ml Lukewarm water( 1 cup )
5 ml Vanilla essence ( 1 tsp )
100 g Baking chocolate, melted
2 Bananas, sliced and drizzled with lemon juice
125 ml Fresh cream, whipped

Method

  1. Sift the cake flour, salt, sugar and cocoa into a bowl.
  2. Rub the margarine into the flour with the fingertips. Add the Anchor Instant Yeast and mix.
  3. Mix the eggs, warm milk, lukewarm water and vanilla essence together. Allow to cool until fairly cold and add to the mixture. Beat until smooth, with no lumps.
  4. Cover with greased plastic and allow to rise in a warm place for 20 minutes.
  5. Before using, stir down batter and transfer into a jug.
  6. Pour batter into a heated waffle maker. Close and bake until golden brown.
  7. Serve warm with melted chocolate, whipped cream and sliced bananas or any other sweet topping

Crumpets

Makes: 48 Crumpets  Oil Temperature: 160 ºC
Preparation Time: 1 hour 30 minutes  Frying Time: 30 minutes

Ingredients

500 g Cake flour ( 4 x 250 ml / 4 cups )
10 ml Salt ( 2 tsp )
60 ml Sugar ( 4 tbsp )
10 g Anchor Instant Yeast ( 1 packet )
125 ml Warm milk ( ½ cup )
500 ml Cold water ( 2 cups )
30 ml Oil ( 2 tbsp )
30 ml Vinegar ( 2 tbsp )
3 ml Bicarbonate of soda ( ½ tsp )
125 ml Warm milk ( ½ cup )
Oil, to fry

Note

The mixture can be placed in the fridge for 1 hour, before use, for a better texture. If in a hurry, it can be used immediately after knocking down. The mixture can very successfully be refrigerated for a week and used, as required.

Method

  1. Mix the flour, salt and sugar together. Add the Anchor Instant Yeast and mix.
  2. Combine warm milk, water, oil and vinegar together.
  3. Dissolve the bicarbonate of soda in the warm milk and add to the first milk mixture. Mix through.
  4. Pour the liquid mixture into the flour mixture to form a batter. Mix well until the mixture is smooth. Cover with greased plastic and rise in a warm place for 20 minutes.
  5. Knock the batter down with a wooden spoon and should the mixture is too thick, add about 30 – 50 ml of water and stir the mixture through. For the Pancakes the mixture must be runny for the batter to run into the fry pan – without difficulty. For the Crumpets and the Waffles the mixture should be a little more firm to keep shape.
  6. Coat a fry pan with a little oil.
  7. Place spoonfuls of the knocked down batter into the fry pan. Fry until bubbles appear on the surface.
  8. Ease a lifter under each crumpet, lift and flip over.
  9. Fry until golden brown and lift onto a plate. Cover and keep warm.
  10. Serve the crumpets, drizzled with syrup and decorate with a sprig of mint.

Variations

Pancakes
Makes: 36 Pancakes

  1. Heat a little oil in a fry pan and pour spoonsful into the pan, turning and swivelling the pan for the batter to cover the surface.
  2. After a minute of frying start to loosen the edges of the batter with a lifter. Fry until bubbles appear and then ease the lifter under the pancake, lift and flip over. Fry until golden and lift onto a plate. Sprinkle with cinnamon sugar and cover with another plate, to keep warm.
  3. Repeat the process until the batter has been used.
  4. Roll up each pancake, drizzle with syrup and decorate with a sprig of mint, to serve.

Waffles
Makes: 24 Waffles

  1. Heat a Waffle Iron and coat with a little oil.
  2. Spoon the batter into the waffle pan, making sure the surface is covered with enough batter.
  3. Close the lid and fry for about 5 – 7 minutes, until golden brown.
  4. Remove and place onto a plate, cover and keep warm.
  5. Serve the Waffles drizzled with syrup and topped with
    Ice Cream. Decorate with a sprig of mint.

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