Boxed cake extender Recipe
There’s always a time and a place for convenience, always. And like the basic salad you buy and then add in favourite textures, colours & tastes, same applies to the convenience of box cakes.
I have been using this ‘cake box extender ‘for so many years that I have no idea who to credit. I can tell you if you search for cake box extender you will find this and many others. I would encourage anyone to research, read and especially read the comments below before trying it yourself.
The reason I even tried it in the first place after only baking from scratch was something I read, after a discussion about cakes and people’s tastes.
Many people have got used to the taste of ‘ bought’ cakes and that texture.
And of course it extends the size of the box cake. With adjustments, it extends and can enhance taste and texture.
Below, I am showing you the basic extender; however there are so many options, from replacing the oil with apple sauce, mixing cocoa with flour for a chocolate cake, using milk instead of water, adding one egg and one yoke – give it a google and see what people do.
I’ve been invited to a braai and wanted to try something new to take with and decided the Milk Tart inspired cake mix is what I am going to be baking; it’s a small crowd and after a braai, all we want is a slither of old-fashioned flavour.
I’m going to remind you, don’t just replace, figure it out, research or google. In the case of a chocolate cake, you cannot just replace cocoa for flour. Replacing oil with butter, as a rule would be ¼ cup oil = ¼ melted butter.
- ¾ cup cake flour, sifted (94g)
- ¼ cup castor sugar (50g)
- 1 tsp baking soda
- ¼ cup water
- ¼ cup oil (replace with 57g melted butter)
- 1 egg
Method
You have more mixture and would therefor need to bake for longer. This box has 30 – 35 minutes. I will check at 35 and add five minutes if necessary.
Results:
Got this whatsApp this morning “Jordie LOVES this cake”
Made 2 x 20cm cakes.
Good crumb and texture.
I took a photo to show the crumb; it was at night but still I think you can see quite clearly, it’s a lovely crumb.
Conclusion:
Remember to have all ingredients at room temperature. That’s an always rule.
Recently I made a chorizo cake (for a Mexican themed gathering); it was superb on it’s own, lightly dusted. Another version of the same cake was pouring ganache over it; delicious.
I do believe the from scratch chorizo cake with a custard topping is going to be a delight. If you like cinnamon of course !
