Home Industries and
Informal Markets
A cake
delight...
Autumn 2009
With compliments from Huletts
In celebration of the
large cake
Huletts 2
Huletts 3
Contents
With compliments from Huletts Sugar
Met die komplimente van Huletts Suiker
Dear Home Industry Member
You must realize that like our mothers and grandmothers in the past, you will be remembered
by generations of South Africans for having helped them make memories, memories of
warm family gatherings and your special chocolate cream cake; or birthday parties and your
delectable cheese cakes; or a wedding reception where the cake was not only a celebration of
love, but also a symbol of our need to share our good fortune; or a sophisticated soirée and your
almond loaf with golden sherries and fruity white wine.
But you will not only be remembered for these wonderful occasions in people’s homes, shared
with special friends, but also for the opportunities you will have created in the busy lives of
thousands of people to relax at one of your delightful informal markets; there where they will
have enjoyed some of your delectable creations with a cup of steaming hot coffee…
U maak dit moontlik vir mense om gesellig te verkeer sonder dat hulle spesiaal moeite hoef
te doen – u bied ‘n welkome lafenis, ‘n oase in ‘n andersins byna ondraaglik stresvolle tyd,
‘n geleentheid om te gesels, selfs met mense wat hulle nog nooit vantevore gesien het nie; ‘n
geleentheid om sommer net ‘n heerlike stukkie kaaskoek te geniet saam met ‘n geliefde, of ‘n
smelt-in-die-mond skyfie chiffonkoek… Wat meer kan ek sê van soveel heerlikhede? En watter
beter plek om dit te geniet as juis onder die bome, op ‘n boomstomp, in die lig van ‘n lantern,
langs ‘n kabbelende stroom…?
This Home Industry and Informal Market Booklet is dedicated to the large cake ; it is in celebration
of that delectable sweetness which since time immemorial has taken centre stage when life and
love and happiness have brought people together. One cake, decorated with care on a beautiful
plate, can change a mood of despondencey to optimism and happiness. Onthou u dan nie die
glinstering in ‘n kleintjie se ogies by die aanskoue van daardie spesiale verjaardagkoek – en
dit net na hy bitterlik gehuil het oor iets wat hy glad nie kon kry nie? Of hoe bly dit u man se
hart gemaak het toe u sy ma se geliefkoosde vlakoek gebak het om hom na ‘n moeilike dag op
kantoor te verras nie?
We are convinced that you will help
our people through difficult times by
reminding them of togetherness and
gracious living and friendship and caring.
U lewer ‘n wonderlike diens – mag dit ook
met u goed gaan in hierdie jaar.
Kind regards,
Cover Chiffon cake: page 12
6 Basic pound cake
36
Basic sponge cake
8 Sponge cake with lemon filling
38
Chocolate cream cake
10 Granadilla butter cake
12 Chiffon cake
cream filling
14 Win with Clover and Huletts
44 Sour cream chocolate cake
40 Swiss roll with caramel
18 The sundowner market at the
Theewaterskloof dam
48 Cappuccino cake
50 Conversion charts
20 Orange or lemon loaf
51 Huletts Sun City winners
22 Almond Loaf – Madeira cake
52 Custard cake
24 Baked cheese cake
54 SUGAlite Carrot and
26 Sticky orange upside-down cake banana cake
28 Pink and white chocolate cake
32 Win a Kenwood Titanium
56
SUGAlite Yoghurt cake
Mathilda Pansegrouw
Huletts 4
34 Clover Fresh Cream Creations
Huletts 5
Basic pound cake
250 g butter
250 g (300 ml) Huletts Castor Sugar
5 ml vanilla essence
4 extra large eggs
250 g (450 ml) cake flour
60 ml milk
Preheat oven to 160ºC.
Lightly grease a 20 cm round
cake pan and line the base and
sides with non-stick baking
paper. Place butter, castor sugar
and vanilla essence in bowl of
an electric mixer and beat for
10 minutes or until light and
creamy. Add the eggs one at
a time, beating well after each
addition. Fold in the flour and
beat lightly to combine. Fold
through the milk. Spoon in the
mixture and bake for 45-50
minutes until cooked when
tested with a skewer. Allow to
cool in pan. Turn out.
This is how it all started…
the pound cake
‘‘
Like our mothers and
grandmothers in the past
you will be remembered by
generations of South Africans
for helping them make
memories…memories of warm
family gatherings…
’’
The classic pound cake, although
with many variations, remains
one of the all time favourites.
Originally all the main ingredients
were measured in pounds.
Huletts 6
Huletts 7
Sponge cake with lemon filling
110 g (190 ml) cake flour
2 ml baking powder
4 extra large eggs
105 g (125 ml) Huletts Castor Sugar
50 g butter melted
190 ml lemon curd
250 ml cream, whipped
icing sugar
Preheat oven to 180ºC.
Lightly grease 2 x 19 cm round
cake pans and line the bases
with non-stick paper. Sift the
flour and baking powder
together 3 times. Beat the egg
and sugar for 8 to 10 minutes
with electric mixer until pale
and double in volume. Add half
of the flour and fold in, repeat
with the remaining flour. Add
the melted butter and fold in.
Divide the mixture between
the 2 pans and bake for 20 –25
minutes or until the cakes are
springy to the touch and come
away from the sides. Remove
from pans and leave to cool.
Spread the lemon curd over
one of the sponges and top
with whipped cream. Place the
remaining sponge on top. Dust
with icing sugar.
LEMON CURD
60 g butter or margarine
70 g (80 ml) Huletts Castor Sugar
2 extra-large egg yolks
60 ml lemon juice
Heat the butter and sugar together
in a double cooker.
Beat the egg yolks and add to the
mixture along with the lemon juice,
beating continuously.
Continue stirring until the mixture
begins to thicken. Remove from
stove plate and leave to cool.
Huletts 8
Huletts 9
Granadilla butter cake
Recipe by Pamela Shippel
250 g butter
315 g (375 ml) Huletts Castor Sugar
4 extra large eggs
5 ml granadilla essence
350 g (625 ml) cake flour
20 ml baking powder
125 ml milk
125 ml water
Preheat oven to 180ºC.
Paper line two 23 cm diameter
deep pans. Do not grease. Cream
the butter and sugar until light
and fluffy. Beat in the eggs one at
a time. Beat very well after each
egg addition to get rid of ‘curdled’
effect. Extensive beating at this
stage will give you a very creamy
texture and a beautiful light cake.
Beat in granadilla essence. Sift the
dry ingredients and mix into the
creamed mixture, together with
the liquids in 3 or 4 batches. Mix
to make a smooth batter. Bake for
about 30 minutes until done.
GRANADILLA BUTTER ICING
160 g soft butter
390 g (750 ml) Huletts
Icing Sugar, sifted
1 small can granadilla pulp
Cream together the
butter and half the icing
sugar. Gradually add the
remaining icing sugar
with a little granadilla pulp
to end up with a creamy,
spreading consistency. (If
your icing is too dry it will
break the surface of the
cake.) Use left over pulp to
garnish top of cake.
Huletts 10
Huletts 11
Chiffon cake
­
350 g (625 ml) cake flour
15 ml baking powder
5 ml salt
7 extra large eggs, separated
270 g (335 ml) Huletts White Sugar
125 ml oil
200 ml water
2,5 ml cream of tartar
10 ml grated lemon rind
Huletts Icing Sugar for dusting
Preheat the oven to 160°C.
Sift the flour, baking powder and
salt 3 times together into a mixing
bowl. Add the egg yolks, sugar,
oil and water, and mix. Beat the
egg whites and cream of tartar
together in a mixing bowl until
stiff peaks begin to form. Using a
metal spoon, fold the egg whites
into the flour mixture. Lightly
mix in the lemon rind. Use an
ungreased 25 cm diameter chiffon
tube pan. Pour the batter into
the pan and bake for 55 minutes.
Remove from the oven. Loosen the
edges with a sharp knife. Turn the
cake out onto a serving plate. Dust
with icing sugar.
‘‘
Delicious and light as a
feather – utterly elegant in
its simplicity. For that late
afternoon tea under the trees,
served with a selection of exotic
teas in your very best china…
’’
Huletts 12
Huletts 13
– their success can be your success
BE YOUR OWN
BOSS
HAVE YOUR OWN
COFFEE & CAKE SHOP
UP AND RUNNING –
BY 2010!
Send us a recipe of a cake or tart which, in your opinion, is so
delicious that it will draw customers to your establishment. Also
explain in no more than 300 words, why you think you have the
qualities to own and run a profitable coffee shop. Include your
ideas on South African hospitality; how you would accomplish
a unique look and atmosphere; why you think business,
marketing and good people skills are important and finally why
you think your shop will be successful in your town. Send your
entry, together with your name and contact details, before 5 June
’09, to: Coffee Shop Promotion, P.O. Box 3016, Saxonwold,
2132, or fax it to 086 553 9076. (Queries contact: 011 646-8767)
TO ENTER
WIN BIG with CLOVER and HULETTS
The De’Longhi Coffee Machine
With just the touch of a button, the De’Longhi Single Touch Digital
Magnifica, ESAM6600, heats cups, grinds beans, heats water,
automatically froths
milk and dispenses
just the type of coffee
desired: espresso,
cappuccino, latte or
macchiato. Change the
tempera­ture,
strength, even
cup size – it’s all
so easy. Milk froth jug
can be stored in the
refrigerator
between uses.
PRIZES: each of the 5 Finalists will receive:
• a 10-day intensive in-house coffee shop training course offered
by the Institute of Culinary Arts (ICA), South Africa’s leading
culinary training institute, at Apprentice in Stellenbosch, from
15 – 26 June 2009 (all travelling and accommodation expenses
included in this prize);
• a De’Longhi 90 cm free-standing cooker, a Kenwood Titanium
Major and a De’Longhi Single Touch Digital Magnifica Coffee
Machine. All with a combined retail value of R37 500.
• a hamper of Clover Milk and Huletts Sugar.
IN ADDITION TO THE ABOVEMENTIONED PRIZES, THE OVERALL
WINNER WILL RECEIVE A
R100 000 CASH
PRIZE
AS START-UP CAPITAL FOR A NEW COFFEE SHOP
OR FOR REFURBISHING AN EXISTING ONE!
THE FOUR RUNNERS-UP
WILL EACH RECEIVE R10 000
The 10-day ICA training
pro­
gramme will cover
the following important aspects:
stock control, costing procedures, service stan­dards, opera­tional
policies, supervisory procedures, food costing, menu planning,
staff training, premises and services costs.
Competition Rules:
Finalists will be informed telephonically and must be available to attend the training programme
from 15-26 June 2009. During the training course you will again be required to present
a business plan for your proposed establishment. (You will be guided by a business leader in
drawing up your business plan.) Then ONE winner will be appointed, judged on personality,
enthusiasm, business plan and proven business skills and suitability for the particular field of
business. Pictures taken during the course will be published in various publications during
September 2009. The employees of Clover and Huletts, their families and advertising agencies
may not participate. The prizes are not transferable. The judges’ decision is final and
no subsequent correspondence will be conducted. Each winner will be responsible for
the installation of the De’Longhi cooker.
Closing date: 5 June 2009
Huletts 15
Italian cooking at its best...
The De’Longhi stainless steel
cooker, Model DLGE 90
FSU, includes features such
as a removable glass lid and
stainless steel hob with five
two-stage gas burners,
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switches with flame
failure cut-out. The large,
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features adjustable racks,
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The top-of-the-range Titanium Major features a powerful
1500 watt motor, stainless steel mixing bowl with handles,
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a glass liquidiser.
The Institute of Culinary Arts
South Africa’s leading training
school for world-class chefs. Our
comprehensive and specialised
training is based on classic
gastronomic principles, coupled with
innovative thinking and creative flair.
Why the ICA?
There has never been a more exciting
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Africa is a particularly popular destination.
Food itself is also being taken a lot more
seriously – not only have we seen the rise
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local flavours and cuisines.
At the Institute of Culinary Arts we
cultivate chefs who breathe inspiration and
innovation into the culinary world.
Tel: (021) 881 3443
www.icachef.co.za
Courses
Our internationally recognized courses offer an
essential culinary qualification necessary to start a
career in any professional kitchens and restaurants.
• ICA Higher Diploma in Culinary Arts Professional
Cheffing & Pâtisserie
– Three years
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Pâtisserie
– Two years
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Management
– Three years
The sundowner market at the
Theewaterskloof dam
Bringing people together...
“I nf o
rm
ou r p a l M a rk
t i m e e o p l e t h et s . . . . . h
t og et s by re m i ro u g h d if e l p i n g
f ic
nd
he
f ri e n rn e s s, g ra i n g t h e m u lt
dshi p
ci
o
a n d o u s li v i n g f
c a ri n
,
g. ”
Huletts 18
Sean Hörmann has conceptualized the novel idea
of a sundowner market at the Theewaterskloof
Dam in Villiersdorp. He envisages a place where the
community can get together, sell their home-made
produce and enjoy an evening of friendship and
fun. Sean had this brainwave while he was trying to
create a market for the smoked fish for which he has
become so well known. Being a man with plans, he is
moving his informal market to the local church hall
for the winter months - ‘n boer maak altyd ‘n plan!
Huletts 19
Orange or lemon loaf
125 g butter
150 g (180 ml) Huletts Castor Sugar
2 extra large eggs, lightly beaten
210 g (375 ml) cake flour
7 ml baking powder
15 ml milk
30 ml orange or lemon rind,
finely grated
60 ml orange juice
extra Huletts Icing Sugar for dusting
Preheat oven to 170ºC. Grease
and line a non-stick 18 x 8
cm loaf pan with non-stick
baking paper. Also grease the
paper. Beat the butter and
sugar together in a electric
mixer for 10 minutes until
light and fluffy. Gradually add
the beaten eggs and beat
well. Add the flour and baking
powder and mix well. Add the
milk, orange rind and juice
and mix until smooth. Spoon
the mixture into the lined
pan. Bake for 55 minutes or
until done when tested with
a skewer. Leave in pan for 10
minutes. Cool on wire rack.
Dust with extra icing sugar.
‘‘
A hearty citrus loaf
bursting with goodness
– as it should…
Huletts 20
’’
Huletts 21
Almond loaf – Madeira cake
175 g butter, plus extra for greasing
175 g (200 ml) Huletts Castor Sugar
3 extra large eggs
250 g (440 ml) self-raising flour
45 ml milk
5 ml almond essence
ICING
250 g (310 ml) Huletts Icing Sugar
3 ml almond essence
boiling water
almond flakes, toasted
cinnamon (if desired)
Preheat the oven tot 180ºC.
Grease a 18 x 8 cm loaf pan, line the
base and sides with greaseproof
paper and grease the paper. Cream
the butter and sugar together in a
bowl until pale and fluffy. Beat in
the eggs one at a time, beating the
mixture well between each addition
and adding 1 tablespoon of the
flour with the last egg to prevent the
mixture from curdling. Sift the flour
and gently fold in with enough milk
to give a mixture that falls reluctantly
from the spoon. Spoon the mixture
into the prepared pan and lightly
level the top. Bake on the middle
shelf of the oven for 30-45 minutes
until done. Leave the loaf to cool in
the pan for 10 minutes before turning
onto a wire rack. Mix the icing sugar
with a little water to a smooth paste.
Add the almond essence and spread
on top of almond loaf. Sprinkle with
toasted almond flakes and cinnamon.
‘‘
An evening soirées
with almond loaf and
golden sherry…
Huletts 22
’’
Huletts 23
Baked cheese cake
2 packets Eat Sum More biscuits,
roughly chopped
3 ml cinnamon
15 ml Huletts White Sugar
125 g butter, melted
Filling
2 x 250g cream cheese
2 extra large eggs
100 g (125 ml) Huletts Castor Sugar
250 ml fresh cream, beaten
30 ml lemon juice
30 ml cake flour
10 ml custard powder
2 ml salt
Mix all the ingredients together.
Press into the bottom and ± 4 cm
up the sides of a 23 cm diameter
spring form pan. Leave to set.
Beat the cream cheese and eggs
together. Add the sugar, cream
and lemon juice and mix in. Mix
the flour, salt and custard powder
to a paste with a little cream. Mix
into the cheese mixture. Pour into
biscuit crust. Bake for 30 minutes
at 180ºC, turn temperature down
to 150ºC and bake for a further 30
minutes. Leave to cool completely
before removing from pan. Dust
with icing sugar.
‘‘
Delectable and
unashamedly rich
and lavish – don’t feel
guilty – spoil yourself
occasionally!
’’
Huletts 24
Huletts 25
Stick y orange upside-down cake
4 extra large eggs
210 g (250 ml) Huletts Castor Sugar
5 ml vanilla essence
140 g (250 ml) self-raising flour
150 g butter, melted
250 ml ground almonds
topping
210 g (250 ml) Huletts Castor Sugar
125 ml water
2 oranges, very thinly sliced
Preheat oven to 160° C.
To make the topping:
Dissolve the sugar with the
water in a saucepan over low
heat. Increase the heat and add
the orange slices. Cook for 5
– 10 minutes. Pour the orange
slices and syrup into a very well
greased cake pan.
For the batter:
Place the eggs, and sugar into
a bowl of an electric mixer and
whisk for 8 minutes or until thick,
pale and triple in volume. Sift
the flour over the egg mixture
and fold in. Fold in the butter
and ground almonds. Pour the
mixture over the orange slices
and bake for 40-45 minutes or
until cooked when tested with a
skewer. Leave in pan for 5 minutes
and turn out onto a serving dish.
This cake is ideal for clients
who like a sweetish topping
but do not like an iced cake.
‘‘
A cake also being a
symbol of our need to share
our good fortune…
Huletts 26
’’
Huletts 27
It’s a girl…
Pink and white chocolate cake
2 x 30 cm-diameter chocolate layer
cake of your choice
For a 30 cm diameter cake you will use the full
standard cake recipe but it will make one layer only.
Icing
480 g (600 ml) Huletts White Sugar
250 ml water
9 egg yolks
300 g white cooking chocolate, melted
500 g (540 ml) butter
Stir the Huletts White Sugar and water
over low heat until sugar has dissolved.
Bring to the boil at 112°C on the sugar
thermometer. Beat the egg yolks until
light and add the boiling syrup while
beating continuously. Add the melted
chocolate to the egg mixture. Cover the
surface with plastic wrap and leave to
cool completely. Beat the butter until
light and fluffy and beat the cooled
chocolate mixture into the butter and
mix until creamy.
To assemble cake
Place one layer cake on silver cake board.
Spread a layer of chocolate icing over.
Sandwich with second layer. Cover the top
and side with chocolate icing. Place the
pieces of chocolate around the side of the
cake. Carefully place the chocolate curls
on top of the cake. Use some of the melted
chocolate to paint the silver cake board.
Huletts 28
Huletts 29
STEP BY STEP
side pieces AND Chocolate curls
• Chocolate Curls:
• Side Pieces:
100 g white chocolate, melted
pink paste food colouring
300 g white cooking chocolate, melted
pink paste food colouring
1
2
3
4
5
6
7
8
1
2
3
4
5
6
Colour the melted chocolate pale pink. Spread the
chocolate on a 1 meter by 12 cm acetate sheet. Leave to
set for a few seconds. Scrape with a notched adhesive
spreader (available from hardware stores) from one side
to the other, leaving stripes. Roll up acetate from one
corner at an angle, secure with a peg, and leave to set.
Work very quickly or chocolate will be too hard to roll
up, and the whole process will have to be redone. Unroll
acetate carefully to release chocolate curls.
9
Colour ¼ of the melted chocolate pale pink. Spread the remainder of the chocolate in
a thin layer on a silicon sheet with a pallet knife. Drip the pink chocolate all over white
chocolate, and spread lightly. Leave to set for a few seconds. Cut long strips or break off
(for an uneven edge) in long strips. Break or cut into smaller pieces.
Huletts 30
7
Huletts 31
Win a Kenwood Titanium
Major with fittings
The easiest way to make
prize winning cakes...
Kenwood Mixer new 60th 3/29/07 10:30 AM Page 1
C
M
Y
CM
M
THE LEGEND CONTINUES…
To enter:
Answer the following
two easy questions:
1. How many stainless
steel mixing tools does
the Kenwood Titanium
Major have?
2. On which page in this
book does the recipe
appear for the chiffon
cake featured alongside?
Send your answers
together with your
contact details to:
Kenwood Home
Industry Competition,
P.O. Box 3016,
Saxonwold, 2132, or
fax it to 086 553 9076.
Huletts 32
For over 55 years, Kenwood Chef and Major mixers
have been the preferred kitchen machine for thousands
of South Africans. Kenwood now presents an updated,
streamlined range of Kenwood Chefs and Majors.
with versatile function
preparation requirem
(Model KMM750) co
attachment.
Kenwood Chefs and Kenwood Majors (pictured) feature
increased power, metal bodies, stylish new design and
stainless steel bowls on all models. Available in white
with stainless steel trim, or in brushed metallic finish,
each Kenwood Kitchen Machine comes complete
with three mixing tools, splashguard and outlets for a
variety of optional attachments. These robust machines,
Advanced technology
after-sales service are
the food preparation
For more information,
www.kenwoodworld.
phone 011 474 015
The Ultimate
Kenwood
The sleek, modern Kenwood Titanium Major is
the ultimate Kenwood appliance. For over 60 years, Kenwood mixers have given the best
results in food preparation and baking. The Titanium Major, with powerful motor, variable
speed, thorough planetary action mixing, stainless steel mixing tools including a k-beater,
a dough hook and a whisk, a stainless steel bowl with handles, a glass liquidiser, and a
range of optional attachments, provides all the versatility needed for a wide variety of mixing
tasks. The Kenwood Titanium – it’s help is all you need in the kitchen.
Huletts 33
Fresh Cream
Creations
cake, decorated with
‘‘One
care on a beautiful plate
can change a mood of
despondency to optimism
and happiness.
’’
Huletts 34
Huletts 35
Basic sponge cake
4 extra large eggs
250 g (300 ml) Huletts Castor Sugar
280 g (500 ml) cake flour
15 ml baking powder
250 ml milk
100 g butter
5 ml vanilla essence
Preheat oven to 180ºC. Beat eggs
and castor sugar together until
thick and creamy. Sift the flour
and baking powder together and
fold into egg and sugar mixture.
Heat milk and butter together, but
do not boil. Add vanilla essence.
Stir into batter. Spoon into 2 x 22
cm round greased cake pans. Bake
for 25-30 minutes until done. Cool
on wire rack.
One cake,
three
different
ways…
Strawberr y
cream cake
1 layer cake
125 ml strawberry jam
250 ml Clover Fresh Cream
5 ml vanilla essence
Huletts Castor Sugar, to taste
a mixture of fresh
or frozen berries
Huletts Icing Sugar for dusting
Sandwich the cake layers with
strawberry jam. Also spread top of
cake with the jam. Beat the cream
until stiff and flavour with vanilla
essence and castor sugar to taste.
Spread cake generously with the
beaten cream. Wash and hull the
berries (defrost if using frozen
berries). Decorate cake with berries.
Dust with sifted icing sugar just
before serving. Serve immediately.
Huletts 36
Huletts 37
Chocolate cream cake
4 extra large eggs
120 g (155 ml) castor sugar
90 g self-raising flour
30 g cocoa powder
45 ml oil
500 ml Clover Fresh Cream
25 g (30 ml) castor sugar
2 ml vanilla essence
Preheat oven to 180ºC.
Whisk eggs and sugar until thick
and creamy. Fold in sifted flour and
cocoa. Carefully fold in oil. Turn into
a greased and lined 20 cm diameter
cake pan. Bake for 45 minutes or
until cake springs back when lightly
touched with the tip of the finger.
Turn out and cool on a wire rack.
Split cake horizontally into three or
four layers. Lightly whip cream until
just thick. Beat in sugar and vanilla
essence. Divide and spread the cream
on all the cake layers. Stack the layers.
Also spread cream over sides of cake.
Berry sauce
1 punnet of fresh or frozen berries
of your choice
castor sugar, to taste
Place the berries in a blender and
blend until smooth. Flavour with
castor sugar. Keep in fridge until
needed and serve with the cake.
‘‘
… memories of warm
family gatherings and
your special chocolate
cream cake.
Huletts 38
’’
Huletts 39
Swiss roll with caramel cream filling
4 extra large eggs, separated
125 g (155 ml) castor sugar
125 g self-raising flour
30 ml milk, heated
20 g (25 ml) castor sugar
Preheat oven to 180°C.
Line the base of a 38 x 26 cm swiss roll
pan with baking paper. Coat the paper
and sides of the pan with cooking spray
and set aside. Whisk the egg whites in
the bowl of a food mixer until stiff peaks
begin to form. Add the castor sugar,
15 ml at a time, beating well after each
addition. With the mixer running, add the
egg yolks and whisk until the mixture is
light and creamy in colour. Sift the flour
into a bowl. Add the flour alternately with
the milk to the egg mixture.
(See step-by-step next page).
Caramel filling
125 ml Clover Fresh Cream
½ can caramel condensed milk
Whip the cream until just thick.
Spoon the caramel into cream
and mix through.
‘‘
Any man’s favourite!
A sugary/spongy roll of
confectioner’s delight
filled with heavenly
caramel cream…
’’
Huletts 40
Huletts 41
STEP BY STEP
1
STEP 1: Spoon the batter into the
prepared pan and bake for 8 minutes.
STEP 4: Hold the paper around the
roll for a few seconds for roll to “set”.
To assemble
STEP 2: Cut a sheet of baking paper
slightly larger than the swiss roll pan.
Place the paper on a tea towel and
sprinkle evenly with the 25 ml castor
sugar. Turn the warm swiss roll out onto
the sugar sprinkled paper. Peel away
the paper lining and cut away 5 mm
crust from the edges of the Swiss roll.
This removes the crisp edges and makes
rolling easier. Using a palette knife, make
4 shallow cuts along the side of the Swiss
roll where the rolling is to begin. These
small cuts make the initial rolling easier.
Without filling it, press the cut end over
and hold down with one hand.
STEP 5: Unroll and allow to cool.
Spread the filling over the Swiss roll
to within 2,5 cm of the end.
STEP 6: Roll into shape again.
Dust with icing sugar. Decorate
with fresh cream rosettes and
strawberries.
5
STEP 3: Grip the paper with the other
hand. Working towards you, roll up the
Swiss roll.
2
3
Huletts 42
4
6
Huletts 43
Sour cream chocolate cake
180 g dark chocolate, chopped
350 g (625 ml) cake flour
10 ml baking powder
2 ml salt
230 g butter, room temperature
400 g (500 ml) white sugar
4 extra large eggs
10 ml vanilla essence
375 ml Clover Sour Cream
Preheat oven to l80ºC.
Line two 22,5 cm diameter round cake
pans with non-stick baking paper. Do not
grease the paper. Melt the chocolate and
180 ml water together, leave to cool. Sift
the flour, baking powder and salt together.
Cream the butter and sugar together until
light and fluffy. Add the eggs, one at a time,
beating well after each addition. Stir in
the chocolate and vanilla essence. Mix in
the flour, alternately with the sour cream.
Mix well until smooth. Divide the mixture
between two pans and bake for 30 to 45
minutes or until a testing skewer comes
out clean. Remove cake from oven and
leave to cool in pans for 8 minutes. Remove
from pans and leave to cool completely.
Icing
115 g butter
220 g dark chocolate, chopped
390 g (750 ml) icing sugar
160 ml milk, heated
2,5 ml salt
5 ml vanilla essence
Melt the butter and chocolate
together. Stir until smooth. Leave to
cool. Sift the icing sugar in a large
mixing bowl; add the milk, salt and
vanilla essence and mix until smooth.
Add to the melted chocolate mixture
and beat until smooth. Cover with
cling film and refrigerate in fridge
for 1 hour. The two cakes can be
sandwiched together or decorated
separately. Decorate with fresh or
preserved fruit of your choice.
Huletts 44
Huletts 45
Huletts 44
Huletts 45
Cappuccino cake
BATTER
250 g butter
300 g (375) ml Huletts Castor Sugar
4 extra large eggs
310 g (560 ml) cake flour
50 g (125 ml) cocoa
20 ml Moir’s Baking Powder
10 ml cinnamon powder
2 ml salt
250 ml milk
125 g chocolate chips (optional)
Preheat oven to 180ºC. Cream the
butter and castor sugar until light and
creamy. Add the eggs, one at a time,
beating well after each addition
Sift the flour, cocoa, baking powder,
cinnamon and salt together. Add the
flour, alternately with the milk, to the
egg mixture. Add the chocolate chips
(if used). Spoon mixture into a well
greased ring cake pan. Bake for 40 – 50
minutes until done. Pour syrup over.
Syrup
250 ml water
100 g (125 ml) Huletts White Sugar
50 ml coffee powder
10 ml vanilla essence
Boil all the ingredients together for 5
minutes. Pour over cake and leave to
cool in pan.
Icing
125 g butter
260 g (500 ml) Huletts Icing Sugar
15 ml coffee powder
extra coffee powder
Cream the butter, icing sugar and
coffee powder together. Spread over
the top of the cake and sprinkle with
extra coffee powder.
Huletts 48
Huletts 49
n
i
weekend
wa
AT
for two
Sun City
Handy Conversion Charts
Sugar Equivalents
5ml
12,5ml
60ml
80ml
100ml
125ml
200ml
250ml
White & SunSweet Sugars
4g
10g
50g
65g
80g
100g
160g
200g
Treacle & Caramel Sugars
4g
10g
45g
60g
70g
90g
140g
180g
Castor Sugar
4g
10g
50g
70g
85g
105g
170g
210g
Icing Sugar
3g
7g
30g
40g
50g
65g
105g
130g
Spoons
1ml = ¼ teaspoon
3ml = ½ teaspoon
5ml = 1 teaspoon
15ml = 1 tablespoon
30ml = 6 tsps or 2 tbsp
60ml = 4 tbsp or ¼ cup
Pounds
½oz = 15g
¾oz = 20g
1oz = 25g
1½oz = 40g
2oz = 50g
2½oz = 60g
3½oz = 90g
4oz = 100g
5oz = 150g
6oz = 175g
7oz = 200g
8oz = 225g
Cups
Oven Temperatures
60ml = ¼ cup
80ml = 1/3 cup
125ml = ½ cup
160ml = 2/3 cup
180ml = ¾ cup
250ml = 1 cup
500ml = 2 cups
1 litre = 4 cups
Very cool 140ºC / 275ºF
Cool 150ºC / 300ºF
Warm 160ºC / 325ºF
Medium 180ºC / 350ºF
Fairly hot 190ºC / 375ºF
Hot 200ºC / 400ºF
Very Hot 230ºC / 450ºF
Ounces
Liquids
9oz
10oz
11oz
12oz
13oz
14oz
15oz
1lb
2lb
2¼lb
3lb5oz
4¼lb
= 250g
= 275g
= 300g
= 350 g
= 375g
= 400 g
= 425g
= 450g
= 900g
= 1kg
= 1,5kg
= 2kg
Huletts 50
1 fl oz
= 15g
2 fl oz
= 20g
3 fl oz
= 25g
3½ fl oz
= 40g
4 fl oz
= 50g
5 fl oz (¼ pt) = 60g
10 fl oz (½ pt) = 90g
20 fl oz (1 pt) = 100g
1¼ pt
= 150g
1½ pt
= 175g
7 oz
= 200g
8 oz
= 225g
out sat s o s
I s a be l M b s H o m e
u
f ro m C h e r M e y e rsd a l
in
I n d u st ry
our prize
winners:
‘‘
Baie dankie aan Huletts vir die fantastiese
prys wat ek en my man gewen het. Wat ’n
verrasing!! Die prys was 2 nagte by Sun City Hotel,
ontbyt ingesluit, reiskoste ingesluit en genoeg
sakgeld om onsself heerlik te bederf. Ons het elke
oomblik geniet! Almal wat verbonde is aan ‘n
tuisnywerheid of spyseniering sal weet dat so
‘n naweek net is wat jy nodig het, maar jouself
dit nooit gun nie, of kan bekostig nie.... baie
dankie Huletts en... julle produkte is
nogsteeds die beste!
’’
Congratulations to all our
R1000 cash prize winners:
•
•
•
Mrs Estelle van der Merwe from
Mossel Bay
Mrs Antoinette Zeelie from Kiddie
Meringues, Somerset West
Mrs Edna Baker from Bake a Ton
in Westville, Durban
Huletts 51
Custard cake
1 x sponge cake recipe baked in two
layer pans
Filling
500 ml milk
40 g (75 ml) custard powder
1 ml salt
125 g soft butter
210 g (250 ml) Huletts Castor Sugar
5 ml vanilla essence
Cut the two sponge cake layers
horizontally in halve ending with 4
layers. Heat 400 ml milk to boiling
point. Mix custard powder with
remaining milk to form a smooth
paste and stir into boiling milk. Keep
on stirring until the mixture thickens.
Remove from stove and cover with
cling wrap to prevent crust forming.
Leave to cool completely. Beat the
butter and castor sugar in food
processor until light and creamy. Add
the vanilla essence and spoon in the
thick custard, a little at a time, with
the machine running constantly.
Spread a third of the custard mixture
over the first sponge cake layer.
Repeat the process, ending with the
last sponge cake layer topped with
the custard filling.
‘‘
Happiness is seeing your
family tucking into their
favourite cake…
’’
Due to the freshness and the
creaminess of the custard filling
and topping, this traditional cake is
one of the most popular in Home
Industry shops. It should however
be kept in the fridge as it does not
have a long shelf life.
Huletts 52
Huletts 53
Carrot and banana cake
100 g SUGAlite
3 extra large eggs
125 ml oil
375 ml cake flour
10 ml baking powder
5 ml bicarbonate of soda
250 ml finley grated carrots
3 large bananas mashed
125 ml seedless raisins
Preheat oven to 180ºC.
Beat SUGAlite, eggs and oil together.
Sift dry ingredients and add,
alternately with carrots, bananas
and raisins to egg mixture. Pour into
greased 23 cm ring cake pan. Bake
for 35 - 40 minutes until done or
when tested with a skewer. Leave in
pan for a few minutes before turning
onto wire rack to cool.
Topping (Optional)
50 g butter
100 g pecan nuts
Melt butter in pan, add
chopped nuts and fry for 5
minutes. Spoon on top of cake.
‘‘
No need to deprive
yourself of all the good things
in life. Tuck in and enjoy
this delectable cake without
feeling sorry afterwards…
’’
Huletts 54
Huletts 55
Yoghur t cake
175 ml apricot yoghurt
175 ml oil
150 g SUGAlite
3 extra large eggs
3 x 175 ml self-raising flour
2 ml salt
Hint: 1 yoghurt cup measures 175 ml
Preheat oven to 160ºC. Mix all the
ingredients together in a bowl.
Beat well for 3 minutes with an
electric beater or 6 minutes with a
hand beater. Spoon mixture into a
greased 23 cm ring pan. Bake for 1
hour. Remove cake from pan and
allow to cool completely.
Topping (Optional)
50 g butter
50 g pecan nuts, chopped
50 g dried apricots, chopped
Melt butter in sauce pan. Add
the nuts and apricots. Fry for 5
minutes. Spoon onto cake.
‘‘
One, two,
three: delicious,
recession-resistant
and flop-free
– a beginner’s
dream…
’’
Huletts 56
Huletts 57
Piperfox
For An Innovative Range Of Packaging Solutions
www.piperfox.co.za Tel 011 803 0195
Huletts 58
Huletts 59
White Sugar
SunSweet Sugar
Icing Sugar
Castor Sugar
Rainbow Sugar
Cube Sugar
Treacle Sugar
Caramel Sugar
Yellow Sugar
Description
Uses
White sugar crystals.
General sweetener used in all prime
foods and beverages. Also used as a
general household sweetener.
Description
Uses
This is raw sugar that has a unique pale
brown colour – the colour varies
slightly depending on seasonal factors.
This raw sugar is a product of the
milling process and is used primarily
in the confectionery, bakery and
canning industries.
Description
Uses
Finely milled white sugar with a
permitted anti-caking agent added.
The only icing sugar that gives a
smooth finish to all types of
confectionery and cake icing.
Description
Uses
Specially screened fine white sugar.
These fine, quick-dissolving crystals
are ideal for use in baking and
making ice-cream, meringues and
desserts. Castor sugar may also be
sprinkled over fresh fruit.
Description
Uses
Extra-large sugar crystals with an
attractive array of colours added, with
permitted colouring agent.
The visual appeal of these coloured
sugar crystals can be used to great
effect when decorating cakes, biscuits
and desserts. They also add a touch of
glamour when added to sugar bowls.
Description
Uses
White sugar specially compressed
into small cube shapes.
Cubes are suitable for use in tea,
coffee and cocktails.
Description
Uses
Treacle sugar (previously known as
soft brown sugar) is SunSweet Sugar
(raw sugar) with added molasses.
Molasses is a by-product of sugar.
This dark brown sugar, with its familiar
sticky appearance, is best used in
microwave baking, meat marinades, fruit
breads and dark cakes.
Description
Uses
This medium brown sugar is
SunSweet Sugar (raw sugar) coated
with caramel colourant.
Caramel sugar is superb in coffee. It is
also perfect for biscuits, cakes and
loaves, as well as any recipe calling for
fruit in the mixture.
Description
Uses
SunSweet Sugar (raw sugar) with
permitted colouring added.
Yellow sugar is used in preserves such
as jams, pickles, chutney and
home-brewed beer.
Head Office - Marketing Sales and Distribution:
444 South Coast Road, Rossburgh, 4094, KwaZulu-Natal, South Africa. P.O. Box 1501, Durban, 4000. Tel (031) 460 0111 Fax
(031) 460 0366; Gauteng: Tel (011) 616 3385 Cell 082 441 3400/083 274 1347;
Western Cape: Tel (021) 551 7866 Cell 083 274 1342; www.huletts.co.za