Thursday, 9 April 2015



Pre-heat oven to 350 degrees.

Cream together one at a time:
1 cup shortening
1 3/4 cup sugar
1 teaspoon vanilla
3 eggs, separated
( blend yolks in. Beat whites until they are stiff, then fold in.)

1 cup cold water
1/3 cup pureed tomatoes

Sift together:
21/2 cups cake flour
1/2 cup dry cocoa
11/2 teaspoons baking soda
1 teaspoon salt

Mix dry mixture into creamy mixture. Bake in two greased and floured 8
1/2 inch pans at 350 degree for
35 to 40 minutes. Frost with chocolate butter frosting. Top with


Yvette Kotze
Ek het hom-dis toe die vertaal gogga van direk wil oor vertaal, die resep is in Engels, Torte Lightning Cake, daar is n verskeidenheid op Cooks .com. Die resep is soos volg:


 1/2 koppie botter,1/2 koppie suiker, 3/4 koppie self raising, 4 eiers, 4eetlepels melk, 1/4 teelepel kremetart. Instruksies: (jammer ek gaan dit direk netso af tik van resep in Engels) This cake consists of thin layers of Cake with filling in between. The cake layers are not as thick as a normal cake layer. Cream butter and sugar, add egg yolks. Beat well. Then add milk and sifted self-raising. Pour into two greased 9 inch pans. Beat egg whites stiff, gradually adding 1 cup sugar and 1 teaspoon cream of tarter while beating. Spread on top of cake layers. bake for 35 minutes in a preheated oven 180c. spread with cream between layers. Trim with red cherries and walnuts.

Zettie Venter

1/2 c. butter
1/2 c. sugar
4 egg yolks (save whites)
3/4 c. flour
1/2 tsp. salt
1/2 pt. whipped cream or Cool Whip
1 tsp. baking powder
4 tbsp. milk
1/2 tsp. vanilla
1/2 c. chopped walnuts

Cream butter and sugar. Add beaten egg yolks. Add flour, baking powder, salt, milk and vanilla.
Put into greased and prepared (use wax paper) layered cake pans. Spread out; it looks like very
little, but it will rise up. Beat egg whites stiff and gradually add 1 cup sugar and a pinch of
cream of tartar. Beat until peaks form. Spread over top of batter, then sprinkle with walnuts.
Bake at 350 degrees for 35 minutes. Turn out on cake plate, egg white side down, spread
whipped cream on top, then put second layer on top with egg white side up!
If layers stick in pans, run a knife around edge to loosen the meringue.