I like to try to get creative in my kitchen. I love to bake for my family. It helps that my family loves to eat.
I like to bake every weekend trying new recipes and new ingredients. I am fortunate at times when I get approached to try new products. Sometimes the products have been around for a while however, a new range have been launched.
Like this one.
The new Anchor cream range is made with 100% Australian dairy and is designed with foodies and cooks in mind. The bottles come in unique sizes. 1 cup (250ml) and 2 cup (500ml) and has markers on the side of the bottle to ensure precise pouring. This all helps following a recipe be hassle free.
Anything that makes my baking easier is always welcomed in my kitchen.
To mark the launch of the new Anchor range, I have come up with a recipe that I want to share with my readers.
- 3 eggs
- 100g caster sugar plus extra for sprinkling
- 75g plain flour
- 25g cocoa powder
- 15ml hot water
- 250g cherries, pitted and halved
- 60ml Kirsch
- 1/4 cup chocolate buttons, melted
- 1 cup (250ml) Anchor thickened cream
- 2 tbs icing sugar
- 1/2 tsp vanilla extract
- Preheat oven 200degC (fanforced) and line a swiss roll tin (33.6cm x 22.5cm)
- Whisk the eggs and 100g of the sugar until light and creamy and thickened slightly
- Sift half the flour and cocoa powder over the mixture and gently fold in with a metal spoon well before adding the rest of the flour and cocoa powder.
- Mix ensuring it is combined well and there are no lumps.
- Stir in hot water
- Pour mixture into the prepared tin and smooth it over. Bake in oven 7-9mins until well risen, spongey and has slightly shrunken away from the sides
- Meanwhile, prepare baking paper by sprinkling some caster sugar.
- When cake is baked, turn out the cake onto the paper with the top of the cake facing the down. Place another sheet on top of the sponge and roll it up loosely. Have the short end facing you and roll. Leave for 5 minutes then unroll. Leave to cool completely on a wire rack.
- Whip up the Anchor thickened cream, sugar and vanilla until soft peaks form.
- When the cake is cool, brush on the kirsch and then spread the cream onto the cake, leaving around a 5cm border at the edges. Sprinkle the cherry halves over the cream and then re-roll ensuring the seam is at the bottom.
- Melt the chocolate buttons in the microwave for about 30 seconds. Drizzle the melted chocolate across the swiss roll
Platter and 3 tiered cake platter used in this post are Maxwell and Williams blush range.
The New Anchor cream range can be found at your local Woolworths.