Neapolitancake Recipes

Steps:

• Preheat oven to 350° (325° for coloured fluted tube pan).
• Using solid shortening or margarine (not oil), grease and flour 12-cup fluted tube pan (non-stick finish pan, too).
• In large bowl, blend cream cheese and eggs until smooth.
• Blend in cake mix and milk.
• Beat 2 minutes at highest speed.
• Add strawberry milk drink mix to 2 cups batter; pour into prepared pan.
• Stir vanilla into 2 cups batter; pour over strawberry batter.
• Add chocolate milk drink mix to remaining batter; pour over vanilla batter.
• Bake 55 to 60 minutes or until toothpick inserted in center comes out clean.
• Cool upright in pan 45 minutes.
• Loosen edges; remove from pan.
• Cool completely.
• If desired, sprinkle with powdered sugar or serve with ice cream and chocolate sauce.

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mix, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Divide batter into three equal portions. , Pour one portion into a greased and floured 10-in. fluted tube pan. Stir red food coloring into another portion; carefully spoon into pan. Stir chocolate syrup and cocoa into remaining batter; carefully spoon into pan. Do not swirl., Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely. If desired, dust with confectioners' sugar.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
• Combine sugar and butter in a bowl and cream using an electric mixer until light and fluffy, scraping down the sides and blending for a total of 5 minutes. Add egg yolks slowly, 1 at a time, beating into creamed butter mixture. Beat in vanilla extract.
• Sift flour, baking powder, and 1 pinch salt together in a separate bowl. Add to creamed sugar mixture in 3 batches, alternating with milk and blending after each addition. Scrape down the sides and bottom of the bowl and blend for 1 minute more; batter should be smooth and consistent. Separate batter evenly into 3 mixing bowls, about 2 1/2 cups in each.
• Beat egg whites and remaining salt together in a bowl using a whip attachment until stiff peaks form.
• Fold 1/3 of the whipped egg whites into 1 bowl of batter and pour into a prepared cake pan for the vanilla layer.
• Fold 1/3 of the whipped egg whites and chocolate-flavored milk powder into another bowl of batter. Pour into another prepared cake pan for the chocolate layer.
• Fold remaining 1/3 of the whipped egg whites, strawberry-flavored milk powder, and red food coloring into remaining bowl of batter. Pour into the remaining prepared cake pan for the strawberry layer.
• Bake cake layers in the preheated oven until a toothpick inserted into the center of each comes out clean, 25 to 30 minutes. Remove from the oven and cool for about 15 minutes before flipping layers onto a wire rack to cool to room temperature, 20 to 30 minutes more.
• Combine cream cheese, butter, and shortening in a bowl and cream together until smooth. Scrape down the bowl and add confectioners' sugar. Blend until frosting is smooth.
• Assemble and frost the cooled cake layers and decorate as you please.

Steps:

• Preheat the oven to gas 4, 180C, fan 160°C Grease and line 3 x 18cm round tins. In a blender, puree 100g of the strawberries, then remove the pips by passing through a fine sieve. Set aside.
• Using an electric hand whisk, beat 180g of the butter until smooth. Add the caster sugar and 1tsp vanilla extract and beat until light and fluffy, then beat in half the buttermilk. Add the eggs one at a time, beating well, then fold through the flour and bicarbonate of soda. Stir in the remaining buttermilk.
• Divide the batter between 3 bowls. Fold the melted chocolate into one bowl, and 1tsp vanilla extract into the second. Mix the strawberry puree and pink food colour into the third. Pour the batters into the 3 lined tins. Bake for 20-25 minutes, until a skewer comes out clean.
• To make the buttercream, whisk together the icing sugar, remaining butter, vanilla extract and 6tbsp milk, until of a smooth spreading consistency. Add an extra 1tbsp milk if necessary.
• Level the sponges using a serrated knife, then sandwich the cakes together by spreading 200g buttercream between each layer, with the chocolate sponge on the base, the vanilla sponge in the middle and the strawberry sponge at the top.
• Using a knife, coat the cake with the remaining buttercream. Sweep around the cake with a palette knife held at a 45 degree angle to remove the excess icing and reveal the sponge beneath. Decorate with the grated chocolate and remaining strawberries, and add bunting.

Steps:

• Place the flour, sugar, salt and yeast in the bowl of a stand mixer fitted with the dough hook and mix on low speed to combine. Add the milk and 3 of the eggs and mix on low speed until well combined. Increase the speed to medium high and mix until the dough starts to pull away from the sides of the bowl, about 5 minutes.
• Reduce the speed to medium and start adding the butter a little at a time, waiting until completely incorporated before adding more and beating for 7 to 10 minutes total. Increase the mixer to medium high and continue to mix until the dough is glossy and slightly tacky but not sticky, 7 to 10 minutes more.
• Meanwhile, bring 1/4 cup water to a boil. Put the dried strawberries in a spice grinder or mini chopper and pulse until finely ground (you should have a scant 1/2 cup). Add the strawberry powder and 7 teaspoons of boiling water to a small bowl and stir until combined into a paste (the texture should be like thick, sticky peanut butter).
• Add the cocoa powder and 5 teaspoons of boiling water to another small bowl and stir until combined.
• Divide the dough into 3 pieces. Add one portion of the dough back to the bowl of the stand mixer along with the vanilla bean paste. Knead with the dough hook on medium speed until combined and the dough is still tacky but not sticky, 3 to 5 minutes. Transfer to a small bowl.
• Add another portion of the dough to the mixer bowl along with the strawberry paste and a few drops of the food coloring. Knead on medium speed, adding more food coloring as needed to get the desired shade, until combined and the dough is still tacky but not sticky, about 7 minutes. Transfer to a separate small bowl. Wipe the mixer bowl and dough hook clean.
• Add the last portion of dough to the mixer bowl along with the chocolate paste. Knead on medium speed until combined and the dough is still tacky but not sticky, about 6 minutes. Transfer to a third small bowl.
• Cover each bowl of dough with plastic wrap and allow the dough to rest in the refrigerator for at least 8 hours and up to 12 hours.
• To assemble, individually roll out the 3 pieces of chilled dough on separate sheets of parchment, dusting with flour as needed, into three 9-by-5-inch rectangles. Stack the pieces on top of each other with the chocolate dough on the bottom, vanilla in the middle and strawberry on the top.
• Roll out the stack of dough into a 17-by-8-inch rectangle, flipping the stack over now and then to keep the layers even and making sure to square off the ends (this will ensure that all the layers stick and bake together). With the chocolate layer on the bottom and starting from a shorter end, start rolling the dough into a tight spiral, like a jelly roll cake.
• Generously butter a 9-by-5-inch nonstick loaf pan and place the rolled dough inside, seam-side down. Generously butter a piece of plastic wrap large enough to cover the pan and place it butter-side down loosely over the pan. Let the dough rise in a warm place until it reaches 1 inch above the rim of the pan, about 3 hours.
• Position an oven rack in the middle of the oven and preheat to 350 degrees F.
• Beat the remaining 1 egg with 1 tablespoon water in a small bowl. Brush the top of the loaf with the egg wash. Bake, rotating the pan halfway through, until the loaf is golden brown and an instant-read thermometer inserted in the middle reaches 190 degrees F, 35 to 40 minutes.
• Transfer to a wire rack and let cool 5 minutes, then run a knife around the sides of the loaf to loosen and turn the loaf out of the pan. Let cool completely top-side up on the rack.

Steps:

• Heat oven to 350°F.
• Grease and flour 2 (9-inch) round pans. Prepare cake batter as directed on package. Pour half (about 2-1/3 cups) of the batter into one of the prepared pans. Blend cocoa powder into remaining batter; pour into second prepared pan. Bake as directed on package for 9-inch round cakes. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
• Meanwhile, beat pudding mix, milk and food coloring in large bowl with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP. Refrigerate 30 min.
• Chop 4 strawberries finely; stir into 1 cup pudding mixture. Stack cake layers on plate, filling layers with strawberry mixture. Frost top and side of cake with remaining pudding mixture. Cut remaining strawberries in half; press into pudding mixture around base of cake. Refrigerate 1 hour.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter a 20cm square baking tin and line with two criss-crossed, overlapping strips of baking parchment (this will help you remove the traybake later). Put the strawberries in a food processor or mini chopper and blitz to a purée. Tip into a small saucepan and simmer for 3 mins until slightly reduced. Pour into a bowl and leave to cool.
• Beat the butter and sugar together in a bowl using an electric whisk (or do this in a stand mixer) for 4-5 mins until light and fluffy. Gradually beat in the eggs, one at a time, followed by the vanilla extract. Mix in the flour and baking powder.
• Divide the cake batter between three bowls, weighing for accuracy, if you like. Mix the cocoa and 2 tbsp milk into the first bowl until smooth and combined. Mix the cooled strawberry purée and a drop of pink food colouring into the second bowl, and stir the remaining milk into the last bowl.
• Drop alternating spoonfuls of the three batters into the prepared tin until all three have been used up (an ice cream scoop is useful for this). Try not to mix the colours together, but spread each blob out slightly using the back of the spoon. It's easiest to use three separate spoons to prevent colours mixing, or rinse the spoon before moving to a different coloured batter.
• Bake for 30-35 mins until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 15 mins, then transfer to a cooling rack to cool completely. Once cool, will keep covered in the fridge for up to three days. Next, make the topping. Whisk the cream and icing sugar together to soft peaks - it should be thick and spreadable. Spoon the topping into a piping bag fitted with a star nozzle, if you like. Or, you can spoon on the topping.
• Cut the cooled sponge into 16 even squares, then pipe or spoon a dollop of the topping over each. Decorate each square with a chocolate flake before serving.

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-x-5-inch or a 8.5-x-4.5-x-2.5-inch loaf pan with nonstick cooking spray.
• Combine the cake mix, egg whites, oil and 1 cup water in a bowl using an electric mixer, mixing until smooth. Divide the batter evenly among 3 bowls. Leave the first bowl plain. To the second bowl, add the cocoa powder and mix well. To the third bowl, add the freeze-dried strawberries and food coloring to achieve your desired color.
• Using an ice cream scoop, place 2 scoops of chocolate mix into the loaf pan in different areas. Follow with 2 scoops of strawberry mix and 2 scoops of vanilla. Repeat until all the batter is used and the cake has a marbled appearance. Place in the oven and bake until a tester comes out clean, 40 to 45 minutes.
• While the cake bakes, make the ganache. Heat the cream in a small saucepan over a low heat until just simmering. Place the chocolate chips in a heatproof bowl, then pour the cream over the chips and let sit for 1 minute. Whisk until smooth.
• Remove the cake from the oven and let cool for 5 minutes in the pan, then remove to a wire rack (not inverted) and let cool.
• Pour the ganache over the cake, letting any excess drip down the sides.