Recipe Exchange

"This is a homemade sponge cake filled with your favorite jelly or jam that even a novice baker can make." Ingredients 1 cup sifted cake flour  1 1/2 teaspoons baking powder  1/4 teaspoon salt  2 eggs  3/4 cup white sugar  1/2 teaspoon vanilla extract  2 tablespoons 2% milk  1/2 cup confectioners' sugar for dusting  1 cup strawberry jam Directions Preheat the oven to 375 degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper. Sift together the flour, baking powder and salt. Set aside. In a large bowl, beat eggs and sugar with an electric mixer until thick and pale, about 5 minutes. Stir in the vanilla and milk. Stir in the dry ingredients gradually. The batter will be thin. Pour into the prepared pan. Bake for 8 to 10 minutes in the preheated oven, until the center springs back when pressed lightly. Don't over bake, or it may crack. Generously dust a clean dish towel with confectioners' sugar. Turn t...

"A great Easter recipe to do with the kids! Rolls with marshmallows wrapped inside, which become hollow as they bake, it represents the tomb of Jesus on Easter morning, when you break them open they are empty inside!" Ingredients 1 (10 ounce) can refrigerated crescent dinner rolls  8 large marshmallows  1/4 cup melted butter  2 tablespoons ground cinnamon  2 tablespoons white sugar Directions Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet. Separate crescent rolls into individual triangles. In a small bowl, mix together cinnamon and sugar. Dip a marshmallow into melted butter, then roll in sugar mixture. Place marshmallow into the center of a dough triangle. Carefully wrap the dough around the marshmallow. Pinch the seams together tightly to seal in marshmallow as it melts. Place on a baking sheet. Repeat. Bake in a preheated oven until golden brown, about 15 minutes.

Ingredients 150ml milk 1 teaspoon vanilla bean paste 20 g unsalted butter 1/3 cup (75g) caster sugar 7g sachet dried yeast 2 eggs 2 cups (300g) plain flour 1/2 cup(140g) nutella 2 tablespoons thin cream (at room temperature), plus extra to brush Method Step 1 Preheat oven to 180C. Lightly grease 8 holes of a large Texas muffin tin with non-stick baking spray. Heat the milk, vanilla, butter and sugar in a small saucepan over low-medium heat until lukewarm. Add the yeast and leave for 5 minutes, or until foamy on the surface. Step 2 Place the flour in the bowl of an electric mixer and add the milk mixture and eggs. Using a dough hook, beat for 6-8 minutes or until smooth and elastic (the dough will be very sticky). Transfer dough to an oiled bowl. Cover with a clean tea-towel and leave in a warm, draught-free place for 1 hour or until doubled in size. Step 3 Knock dough down and knead for a few seconds on a well floured surface. The dough will be smoot...