Portable cake

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Portable cake

Postby StokeySue » February 6th, 2020, 4:16 pm

I would like to take a home made cake with me to a friend’s house. It’s their birthday but I won’t do a decorated cake, just a gift

Not a huge cake, probably 20 cm but could be 23 cm

My fall back position is the BeRo boiled fruit caked, tweaked with a bit of rum and spice but I’ve made dozens of those and quite fancy doing something different, possibly something chocolatey?

Thoughts?
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Re: Portable cake

Postby Gruney » February 6th, 2020, 4:22 pm

Nigella's chocolate and Guinness cake is an absolute winner.

https://www.nigella.com/recipes/chocolate-guinness-cake
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Re: Portable cake

Postby suffolk » February 6th, 2020, 4:25 pm

Gruney wrote:Nigella's chocolate and Guinness cake is an absolute winner.

https://www.nigella.com/recipes/chocolate-guinness-cake


Seconded :drool:
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Re: Portable cake

Postby earthmaiden » February 6th, 2020, 4:28 pm

Yes, you could take the topping in a tub and spread it on when you get there.
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Re: Portable cake

Postby scullion » February 6th, 2020, 5:19 pm

bruce bogtrotter (search box for scans) - better a day or two after making. i have made a half sized one (in a solar cooker) which made about a 20cm cake.
very rich.
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Re: Portable cake

Postby StokeySue » February 6th, 2020, 5:36 pm

Brucie loos good but a full one would certainly be more than required

https://www.deliciousmagazine.co.uk/recipes/bruce-bogtrotters-chocolate-cake/

I've had the Guinness cake and not really liked it, but reading the recipe, I suspect my friend had the initial melted mix way too hot when she added the other ingredients
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Re: Portable cake

Postby KC2 » February 6th, 2020, 5:55 pm

I haven't made this for years but it was always fab! https://www.bbcgoodfood.com/recipes/dar ... late-torte
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Re: Portable cake

Postby scullion » February 6th, 2020, 6:21 pm

the bruce bogtrotter in that link is very different to the one in the roald dahl cookbook. (the aforementioned scans).
viewtopic.php?f=13&t=2637&p=67540&hilit=bruce+bogtrotter#p67540
the recipe also says to use a 20cm tin.
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Re: Portable cake

Postby StokeySue » February 6th, 2020, 6:25 pm

Hmm. that's quite similar to scalywitch's Toblerone cake, which would also be a candidate
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Re: Portable cake

Postby Suelle » February 6th, 2020, 7:19 pm

Most cakes, as long as they aren't too light and spongey, are portable. When travelling on foot, or public transport, I find loaf shaped cakes are easier, as they fit better into a bag for carrying. I usually bake with a pre-formed tin liner, and put the cake back in it's tin and cover with foil, once it's cold, for protection while travelling.

Cakes with the proportion of a Madeira cake are sturdier than cakes with equal quantities of each ingredient. This recipe makes a 20cm cake but would also fit in a 2lb loaf tin:
https://mainlybaking.blogspot.com/2018/ ... olate.html

With this recipe you can vary the 'add-ins' according to your taste or larder - you could leave out the ground almonds (adding more flour) and add just orange zest and chocolate chips; chocolate and stem ginger; lemon zest, sultanas and cranberries, cherry and coconut (using 75g desiccated coconut instead of 50g of the flour); hazelnuts and dried apricot - whatever you fancied, really.
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Re: Portable cake

Postby WWordsworth » February 6th, 2020, 9:58 pm

Nigella's chocolate raspberry pudding cake is a crowd pleaser, done it a few times now.
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Re: Portable cake

Postby uschi » February 7th, 2020, 10:35 am

How about a Zebra cake. One batter/dough, that is divided into two equal portions, one of which is mixed with cocoa, then one drops a tablespoonful of dark mix into the centre of a round tin, then a spoonful of white on top of it, a spoonful of dark on top, then white and so on. Each new spoonful pushes the lower stratas further towards the edge. Don't stir, just keep adding batter until there is none left. Then bake the cake and top with an icing of rum and icing sugar. Make it a bit on the liquid side so it can soak into the cake. No artistry needed, but it will look and taste great. Not my picture, but it will give you an idea.

Image

It travels well and is best made a day ahead.

Zebra-cake - Zebrakuchen

5 egg yolks
250 g sugar
1 sachet vanilla sugar (=10 g of normal sugar and some v.essence)
rum flavour to taste
1/8 l lukewarm water
1/4 l oil (sunflower or some other neutral stuff)
375 g flour
1 satchet baking powder (15 g or two level tablespoons)
5 egg whites
2 tablespoons cocoa-powder

decorate with a runny rum icing


Whisk egg yolks, sugar and vanilla sugar with the mixer until creamy.
Add rum flavour, water and oil. Mix flour and baking powder and add this in stages.

Whisk egg whites until stiff and add them carefully to the dough. (make sure the whisk and bowl are absolutely fat free and no yolk has contaminated the egg whites)
Add cocoa-powder to one half of the dough, leave the other "white".
Butter a 26 cm round springform and cover with breadcrumbs.

Drop 2 tablespoonfuls of white dough right into the middle of the form, do not spread the dough.
Now drop 2 tablespoons of dark dough on top of the white, again without spreading.
Alternate 2 spoonfuls of each white and dark dough until the dough is used up. The dough will spread itself and if you want the zebra-pattern do not stir or spread the dough.

Baking: 40-60 minutes (upper and lower heat) at 170°C - 200°C (preheated)
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Re: Portable cake

Postby Seatallan » February 7th, 2020, 3:56 pm

:chops: :tu:
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Re: Portable cake

Postby PatsyMFagan » February 7th, 2020, 7:27 pm

I want to have a go at that just to prove I can ;) :bounce:
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Re: Portable cake

Postby Seatallan » February 8th, 2020, 11:09 am

Doesn't it look lovely?

I make a chocolate and vanilla marble cake which is similar but I just adore the zebra thing with Uschi's cake! :D
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Re: Portable cake

Postby KC2 » February 8th, 2020, 11:11 am

Seatallan wrote:Doesn't it look lovely?

I make a chocolate and vanilla marble cake which is similar but I just adore the zebra thing with Uschi's cake! :D


Me too, Sea, the zebra cake definitely takes it "to the next level" :tu: :tu:
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Re: Portable cake

Postby StokeySue » February 8th, 2020, 11:15 am

The zebra cake looks amazing, but I think it’s not quite what I need this time.
Not sure about using rum flavouring either
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Re: Portable cake

Postby uschi » February 8th, 2020, 12:57 pm

I don't know what the UK flavour is like, but the German stuff works well. Mind you, if you use real rum icing, then it isn't needed.

The trick wíth this cake is to trust gravity. Just drop the dough on top of each dollop normally and don't try and spread it. It will come out a little domed, but the pattern makes up for it all. And who says that a cupola cake isn't pretty. It will also keep well. Actually, making it a day or two ahead and then keeping it in an airtight container so the rum can really soak in is a good idea.
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Re: Portable cake

Postby wargarden » February 10th, 2020, 3:03 am

well there is roll cake siting vertically.

or the legendary smith island cake which has hard chocolate Icing on outside
to make transport and movement easier.

boiled chocolate Icing
chocolate fudge icing

both set a hard exterior to the cake.
If want post recipe for each.
both give a very hard exterior to the cake
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Re: Portable cake

Postby PatsyMFagan » February 16th, 2020, 10:32 am

I fancy making Uschi's zebra cake today, but what could I use in place of rum flavouring ( unless I use real rum :? :?: )
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Re: Portable cake

Postby earthmaiden » February 16th, 2020, 10:38 am

Did you choose a cake, Sue?
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Re: Portable cake

Postby StokeySue » February 16th, 2020, 10:44 am

I think I’m going to make this, Nigella’s Olive Oil Chocolate Cake, but I’ll check with my friend tonight for tips, as I’m pretty sure she made it a couple of times
https://www.nigella.com/recipes/chocolate-olive-oil-cake
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Re: Portable cake

Postby earthmaiden » February 16th, 2020, 10:54 am

:tu:
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Re: Portable cake

Postby Suelle » February 16th, 2020, 11:11 am

PatsyMFagan wrote:I fancy making Uschi's zebra cake today, but what could I use in place of rum flavouring ( unless I use real rum :? :?: )


I'd just add a little extra vanilla extract, if you don't want to add a tablespoon of real rum.
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Re: Portable cake

Postby PatsyMFagan » February 16th, 2020, 11:55 am

Suelle wrote:
PatsyMFagan wrote:I fancy making Uschi's zebra cake today, but what could I use in place of rum flavouring ( unless I use real rum :? :?: )


I'd just add a little extra vanilla extract, if you don't want to add a tablespoon of real rum.


:tu: Thanks Suelle ... I do have plenty of vanilla extract, having doubled up recently :? :rolleyes:
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Re: Portable cake

Postby Suelle » February 16th, 2020, 12:03 pm

I've had another idea - if you like coffee you could add a teaspoon of instant coffee dissolved in a tablespoon of milk to the basic batter. Result should be a mocha flavoured cake.
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Re: Portable cake

Postby PatsyMFagan » February 16th, 2020, 12:22 pm

Suelle wrote:I've had another idea - if you like coffee you could add a teaspoon of instant coffee dissolved in a tablespoon of milk to the basic batter. Result should be a mocha flavoured cake.


You took the words right out of my mouth ;) I have just rummaged in the kitchen cupboards and come up with the same idea - just looking back on here for the dimensions of the tin :lol:
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Re: Portable cake

Postby Suelle » February 16th, 2020, 2:10 pm

Great minds, Patsy! :D
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Re: Portable cake

Postby KC2 » February 16th, 2020, 3:56 pm

PatsyMFagan wrote:I fancy making Uschi's zebra cake today, but what could I use in place of rum flavouring ( unless I use real rum :? :?: )


What time shall we all be round for tea ;)
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Re: Portable cake

Postby uschi » February 16th, 2020, 4:57 pm

Let me know how it works out!!!
I have a Meissen cheesecake in the oven right now. The Beauty of it being that it bakes it’s own bottom. Just one batter is all that is needed.
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Re: Portable cake

Postby KC2 » February 16th, 2020, 5:14 pm

uschi wrote:Let me know how it works out!!!
I have a Meissen cheesecake in the oven right now. The Beauty of it being that it bakes it’s own bottom. Just one batter is all that is needed.


Isn't Meissen porcelain???? :? :?
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Re: Portable cake

Postby uschi » February 16th, 2020, 5:42 pm

Meissen is a town in Saxony, which lent its Name to the China produced there. The cake is also a regional speciality, but nothing to do with china as such.
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Re: Portable cake

Postby KC2 » February 16th, 2020, 8:45 pm

The cake sounds great - especially if it only needs one batter .... please do share :chef:
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Re: Portable cake

Postby uschi » February 16th, 2020, 9:17 pm

Cake or Recipe?
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Re: Portable cake

Postby suffolk » February 16th, 2020, 9:47 pm

uschi wrote:Cake or Recipe?


:wave: :hug: :drool: :kneel: :lol:
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Re: Portable cake

Postby KC2 » February 16th, 2020, 10:51 pm

uschi wrote:Cake or Recipe?


:drool: :drool: :lol: :lol:
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Re: Portable cake

Postby PatsyMFagan » February 17th, 2020, 9:44 am

Well, the cake didn't turn out as planned. :aww:
First; I didn't have a large enough cake tin, so reduced the mix ratio using 3 eggs instead of 5.
Second; it wasn't an easy job halving the finished mix before adding the cocoa/coffee flavour.
Third; the batter was much slacker than I imagined and although I followed the instructions to the letter, the alternative spoonfuls just flooded out. :td:
I have taken (phone) photos, but can't for some reason upload them to post on here. :? There was definite layers, but the first layers were very thin, being weighed down with the upper layers . I had more chocolate than vanilla mix, so just had to pile on the remainder. I'll keep persevering with the photos ..
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Re: Portable cake

Postby Suelle » February 17th, 2020, 11:14 am

That's a shame, Patsy. I wonder if scaling down was the problem - it's not always straightforward.

This is a nice recipe, if you have a bundt tin, and forms layers in a similar way. Everyone is very impressed when it's cut:
https://mainlybaking.blogspot.com/2012/ ... cocoa.html
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Re: Portable cake

Postby scullion » February 17th, 2020, 11:23 am

is it something like this one, uschi?
this was my version from a while back-
scullion wrote:i was in the same position as you a while back but with three packs of cream cheese (the light version) so what i did was separate three eggs, beat the yolks with the three packs of cream cheese, three hand scoops of granulated sugar (i.e. sugar poured into my cupped hand), three hand grabs of flour (i.e. grab the flour out of the bag), zest and juice of two lemons, a couple of handfuls of sultanas and there may have been a glug of cream but maybe not. beat the egg whites and fold into the cheese mix. i made the base in the usual way with butter and whatever biscuits were left in the bottom of the jar (which included a couple of chocolate ones and some spekulaas - and others i can't remember). i baked it for about an hour at 180°c, i think, but you would have to adjust that along with the recipe!


i don't think the base was necessary as the cheesecake would have been firm enough to serve without falling apart.
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Re: Portable cake

Postby uschi » February 17th, 2020, 2:19 pm

PatsyMFagan wrote:Well, the cake didn't turn out as planned. :aww:
First; I didn't have a large enough cake tin, so reduced the mix ratio using 3 eggs instead of 5.
Second; it wasn't an easy job halving the finished mix before adding the cocoa/coffee flavour.
Third; the batter was much slacker than I imagined and although I followed the instructions to the letter, the alternative spoonfuls just flooded out. :td:
I have taken (phone) photos, but can't for some reason upload them to post on here. :? There was definite layers, but the first layers were very thin, being weighed down with the upper layers . I had more chocolate than vanilla mix, so just had to pile on the remainder. I'll keep persevering with the photos ..

I am very sorry to hear that. So far I've alwas had a fluffyish batter that didn't run much. The first layers are very thin, that is true, but then again, the lower layers need to spread out and creep up the rim a bit for an interesting pattern.

Scullion, that is very much like mine. Only that mine has lemon zests and juice in it.

Quarkkuchen nach Meissner Art (Meissen Cheese Cake)
6 eggs
250 g butter
250 g sugar
1 teaspoon lemon zests
4 cl lemon juice
1 kg (1000 g) Quark
100 g semolina
1 tblsp cornstarch (any other starch will do nicely
1 pinch of salt
+ butter for the tin
Preheat the oven to 180 °C
1.Separate the egg yolks and whites. Cream the room temperature butter and the sugar until fluffy, then add the yolks, one at a, time.
2.Whisk the egg whites with the salt until they are stiff. Mix the Quark with semolina, the cornstarch and the lemon juice. Then add this spoonwise to the main mix until you have a smooth batter.
3.Carefully fold in the stiff egg whites. Line a 26 cm round springformt in with baking paper and grease the sides. Pour in the
Bake for 30 minutes and then reduce the heat to 160 °C. Bake for another 30 minutes. Do check occasionally if the top is getting too dark and cover with aluminium foil to prevent this.
4. Open the oven door, and allow the cake to sit in the cooling oven for about 20 minutes. The middle should still have some „spring“ to it if you touch it.
Cut around the tin rim to loosen the cake and open the tin. Allow the cake some more cooling time.
If you can’t wait until it is entirely cool, rest assured, it tastes great when still a little warm.

Variations, you can add tinned tangerines or apricots (well drained) at the last moment. Some use raisins, too.

A baseless cake somehow, but delicious.
Last edited by uschi on February 17th, 2020, 4:03 pm, edited 1 time in total.
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Re: Portable cake

Postby KC2 » February 17th, 2020, 3:20 pm

Thanks Uschi!!
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Re: Portable cake

Postby uschi » February 17th, 2020, 4:04 pm

You are welcome! As they said in Scullion's link, it does rise quite a bit, but then it settles.
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Re: Portable cake

Postby PatsyMFagan » February 17th, 2020, 4:29 pm

uschi wrote:I am very sorry to hear that. So far I've alwas had a fluffyish batter that didn't run much. The first layers are very thin, that is true, but then again, the lower layers need to spread out and creep up the rim a bit for an interesting pattern.


I suspect I may have been a bit heavy handed folding in the beaten egg whites ...
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Re: Portable cake

Postby uschi » February 17th, 2020, 7:28 pm

I hope it will work out better next time, Patsy. :hug:
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Re: Portable cake

Postby PatsyMFagan » February 18th, 2020, 10:40 am

uschi wrote:I hope it will work out better next time, Patsy. :hug:


I doubt there will be a next time ... I ate a good share, but then gave the rest away .. it's was someone's birthday, so it was well received ;) :tu:
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Re: Portable cake

Postby PatsyMFagan » February 18th, 2020, 12:19 pm

And here are the pics :

acake3.jpg
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Re: Portable cake

Postby Suelle » February 18th, 2020, 12:27 pm

That still looks quite effective, Patsy - by no means a disaster.
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Re: Portable cake

Postby PatsyMFagan » February 18th, 2020, 1:21 pm

Suelle wrote:That still looks quite effective, Patsy - by no means a disaster.


tasted nice ... not too sweet :tu:
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Re: Portable cake

Postby Seatallan » February 18th, 2020, 1:37 pm

Looks lovely Patsy. I adore marble cake. It's my all-time favorite. When I was a little girl my (much older) sister used to make me a marble cake on my birthday. She used as many colours and flavours as she could and covered the cake with melted chocolate. Oooh, how magical those cakes were! :chops: :luv:
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Re: Portable cake

Postby KC2 » February 18th, 2020, 2:09 pm

Patsy, it looks great! :tu: :tu:

Like Sea, we love marble cake. I've got a recipe from a Swiss friend that I use when I make it (haven't done it for years, though, I must say ... used to make it all the time. Funny how things change! I guess fewer cakes as no "boys" and when I do, I tend to make dead simple ones!)
Not as exotic as Sea's birthday cakes -just two colours and no icing, but sprinkled icing sugar.
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