1. Black Forest Pastry
Recipe by Chef Roopa GulatiYou’ll only need one tasty forkful to recognise the distinctive flavour of cinnamon, a hint of rum and cherries galore. Oh, how much we love Black Forest pastry!
2. Eggless Pineapple Pastry
This sponge cake will never fail to impress your taste buds. Layered with cream and chopped pineapple, and topped off with whipped cream – it will transport you straight back to your childhood.
3. Eggless Dark Chocolate Truffle Pastry
With layers of dark chocolate ganache and a soft sponge, this eggless truffle pastry comes close to heaven.
4. Red Velvet Pastry
This classic red velvet pastry is made soft and tender with buttermilk, and spruced up with icing. Umm, yum!
2 ½ cups flour
2 tsp salt
2 tsp baking powder
¼ tsp baking soda
¼ cup unsweetened cocoa powder
2 tbsp red food colouring
1 ½ tbsp water
75 gm unsalted butter
2 cups granulated sugar
1 Tbsp orange zest
1 Tbsp vanilla extract
1 cup buttermilk
For the Icing:
175 gm unsalted butter
400 gm cream cheese
400 gm icing sugar
2 Tbsp whole milk
1. Pre-heat the oven to 350°F. Coat 2 (9-inch) round cake pans generously with butter, then flour, tapping out any excess flour; set aside.
2. Sift the 2 ½ cups of flour, salt, baking powder, and baking soda together; set aside.
3. Whisk cocoa, food coloring, and water in a small bowl until smooth; set aside.
4. Beat the butter in a large bowl using an electric mixer on medium speed until creamy, about 30 seconds.
5. Add the sugar, ¼ cup at a time, beating about 15 seconds after each addition and scraping down the sides of the bowl as necessary, until the mixture has lightened in color and become fluffy.
6. Add the eggs one at a time, the vanilla, and the orange zest (if using), beating 15 seconds after each addition. Scrape down the sides of the bowl. Add the red cocoa mixture and mix until evenly incorporated.
7. On low speed, alternately add the flour mixture and the buttermilk, starting and ending with the flour mixture, until just incorporated. Once all the ingredients are incorporated, beat the batter in 10 to 12 strokes with a spoon or spatula if using cake flour, 2 to 3 strokes if using all-purpose flour. (Do not overwork the batter, as this will make the cake tough.)
8. Divide the batter between the cake pans and spread the tops evenly with the spoon or spatula. Bake until a cake tester or toothpick inserted into the center comes out clean, about 30 minutes. Remove from the oven and let the cakes cool in their pans on a rack for 10 minutes. Slide a thin paring knife around the edges and invert the cakes onto the rack to cool completely, at least 1 hour.
9. For the icing, beat butter in a large bowl until creamy. Add the cream cheese and continue to beat until the mixture is fluffy, white, and very smooth. Reduce the speed and add the powdered sugar 1 cup at a time, beating for 30 seconds after each addition, until the mixture is creamy, fluffy, and smooth. If the frosting is too stiff, beat the milk into it to loosen it.
10. Ice the cake with the frosting and serve.