Monday Morning Cooking Club COOK-A-LONG:
Friday 27 September 2019
12 noon AEST
GINA’S HAIR-RAISING HONEY CAKE
We hope you can join us at 12 NOON ON FACEBOOK for a real-time cook-a-long. The idea is that all of us (you and us) will measure and prepare the ingredients and utensils listed below (before we start) and we will make the cake together, step by step, in real time. You will be able to make yours at exactly the same time as we do, and ask questions along the way.
You can print the list below, or go to our FB page, where you will find the list which you can download or print off.
WHAT YOU NEED TO KNOW BEFORE WE START
We will measure the honey together – make sure you buy a jar/tub of honey larger than 500 g. It is very difficult to get 500 g honey out of a 500 g jar (but it is easier if it is glass).
MIS EN PLACE:
Getting everything ready before you start any recipe is a great idea.
Use small bowls, drinking glasses or coffee cups to put measured ingredients in.
Do not mix the ingredients yet.
This recipe is easily made with an electric hand held mixer or a stand mixer. If you have neither, a stick blender will work. You could also use a hand whisk and a silicone/rubber spatula.
This makes 1 large honey cake and best in a large cake tin with a hole in the centre (like the large silicone one that we all use, pictured).
Preferable if it does not have a removable bottom as it is very liquid and may leak.
If that is all you have (e.g. a non-stick angel cake tin), place 2 layers of foil around the outside bottom of the tin and bake it on a tray.
You could also bake it in 2 loaf tins, or 1 loaf tin and a muffin tin (then you can use baking paper to line, which we will discuss).
If you only have 1 loaf tin, we have given the quantities for a half batch of cake batter.
WHAT TO PREPARE BEFORE WE START:
TURN YOUR OVEN TO 180 C/355 F ABOUT 10 MINUTES BEFORE YOU START WATCHING.
FOR YOU TO MEASURE AND SET ASIDE BEFORE WE BEGIN:
FULL QUANTITY (FOR 1 LARGE CAKE TIN or 2 MEDIUM-SMALL)
o 225 g (1½ cups/8 oz) plain (all-purpose) flour
o 225 g (1½ cups/8 oz) self-raising (self-rising) flour
o 1½ teaspoons bicarb soda (baking soda)
o 40 g (1/3 cup/1 1/2 oz) unsweetened cocoa powder
o 4 eggs
o 345 g (1½ cups/12 oz) caster (superfine) or white sugar
o 185 ml (¾ cup/6 1/4 fl oz) oil (grapeseed, canola, sunflower, vegetable…)
o 500 g (scant 1 ½ cups/1 lb 2 oz) honey (DO NOT MEASURE YET)
o 1 teaspoon vanilla extract (or essence)
o 375 ml (1 ½ cups/12 ½ oz) boiling water, in a small heat-proof jug
o oil or canola spray for greasing
HALF QUANTITY (FOR 1 LOAF TIN or MEDIUM-SMALL CAKE TIN)
o 110 g (3/4 cups/4 oz) plain (all-purpose) flour
o 110 g (3/4 cups/4 oz) self-raising (self-rising) flour
o 3/4 teaspoon bicarb soda (baking soda)
o 2 tablespoons unsweetened cocoa powder
o 2 eggs
o 170 g (3/4 cup/6 oz) caster (superfine) or white sugar
o 90 ml (1/3 cup + 1/2 tablespoon/3 fl oz) oil (grapeseed, canola, sunflower, vegetable…)
o 250 g (scant 3/4 cup/9 oz) honey (DO NOT MEASURE YET)
o 1/2 teaspoon vanilla extract (or essence)
o 185 ml (3/4 cups/6 fl oz) boiling water, in a small heat-proof jug
o oil or canola spray for greasing
UTENSILS/EQUIPMENT YOU WILL NEED:
o Stand mixer, electric handheld mixer, stick blender OR whisk and spatula/wooden spoon
o Cake tin (see previous page)
o Sifter or fine sieve
o Medium sized bowl
o Bowl of stand mixer or a large mixing bowl
o Large spoon
o Silicon or rubber spatula
GINA’S HAIR-RAISING HONEY CAKE: THE RECIPE