cream of tartar

Lemon Drizzle Cake

You'll never believe the secret ingredient in this beautiful gluten free cake recipe. It's moist, and tastes fantastic.


Pandan Chiffon Cake

Pandan Chiffon Cake cut up and on a plate

 

This cake will keep in a sealed container for about 3 days, it's light and spongy and absolutely beautiful.

If you don't like coconut flavours, skip the pandan flavouring, and use corn oil or similar rather than coconut oil. You could always add lemon or orange flavouring instead and turn it into lemon chiffon or orange chiffon cake.

 


Frosting

Frosting. Cooling to a crispy shell, this cooked icing spread all over a cake or layered up the middle adds a different texture to your cake. It's not any good for piping, but works best with a rustic swooshy knife action.


Japanese Cheesecake

Japanese cheese cake is a beautiful cross between a baked cheesecake and a normal sponge. It's light, moist and simply delicious.