Woolworths TASTE

CAKE BOSS

“This cake is delicious with a dollop of thick Greek yoghurt, a perfect cup of tea and a couch to curl up on”
– Hannah Lewry
“My mom taught me to bake this when I was seven years old for my Brownies baking badge. She loved to bake”
– Yvette Samaai

STRAWBERRY-AND-CREAM YOGHURT CAKE

“My nana was an excellent baker. We’d often bake together using just a wooden spoon and a Mason mixing bowl, which I still have today and use to serve my salads. Baking was a weekly ritual; sometimes even twice a week. My nan would leave the butter out in the sun to soften and we’d sit together on her swing chair next to the pool and take turns creaming the butter and sugar. (I once sat on the canvas deckchair and beat so hard that the canvas tore and I fell onto the grass. But I saved the bowl!) My inspiration for this cake is the incredible sponge cakes she made. I often make this one using the scraps of leftover yoghurt the kids leave in the fridge. It’s a bit denser than her featherlight cakes, and the frosting is inspired by her favourite dessert – strawberries and cream. She used to sprinkle strawberries with caster sugar and leave them in the fridge

You're reading a preview, sign up to read more.

More from Woolworths TASTE

Woolworths TASTE2 min read
The Taste case
The Grier family of Villiera in Stellenbosch has been making MCC sparkling wines for 35 years and has supplied Woolworths since the retailer’s wine department opened in 1987. For the Brut Natural, no residual sugar is added at bottling and no sulphur
Woolworths TASTE2 min readFood & Wine
Tips And Techniques For The Master Cook
Adding flavour to meat can be done in two ways: dry seasonings or rubs or liquid marinades. Rubs can be added before or after cooking: rub them into the meat before cooking or sprinkle on afterwards. Marinades need a little longer, but not as long as
Woolworths TASTE2 min readFood & Wine
Final Tidbit
Siya Kolisi, captain of the Springbok rugby team @siya_kolisi_the_bear Q: What are your all-time favourite dishes? A: ROAST LAMB, FOLLOWED BY PEPPERMINT CRISP TART In honour of Siya, and his fellow bokke, we’ve invented a new kind of Peppermi