soda

SOUTHERN SUN DROP CAKE – Recipe

Posted on by misterbowtie

SUN DROP CAKE / INSTANT CAKE Ingredients:

  • 281g (2 + 1/4 Cups) Plain/All-Purpose Flour
  • 338g (1 + 1/2 cups) Caster Sugar
  • 3 + 1/2 Teaspoons Baking Powder
  • 1 Teaspoon Salt
  • 295ml (1 + 1/4 Cups) Sun Drop Soda
  • 30ml (1/8 Cup) Vegetable/Non-Flavored Oil
  • 113g (1 Stick Butter), Room Temp.
  • 1 Tablespoon Pure Vanilla Extract
  • 3 Large Eggs, Room Temp

**You can opt out the flour, sugar, baking powder and salt for a regular yellow cake box mix and add the butter & wet ingredients to make this cake. This is offered by https://iambaker.net/homemade-yellow-cake-mix/

 

To Make Your Own Cake Mix:

  1. Measure flour into quart size mason jar.
  2. Add sugar on top, then baking powder, then salt. Place lid on jar.

 

To Make Southern Sun Drop Cake From Scratch:

  1. Lightly grease a 23cm (9″) bundt pan with non-stick vegetable spray or butter. Make sure you grease it generously and into every surface for a clean release of cake.
  2. Place softened butter into stand mixer and beat with paddle attachment until very pale and fluffy. Scrape down the bowl half way for even mixing.
  3. Scrape down once more before proceeding.
  4. Place sifted dry ingredients into stand mixer and combine with butter for 30 seconds just till combined – it will look like a fine crumble.
  5. Add soda, oil, and vanilla gradually whilst beating until well combined.
  6. Beat in eggs one at a time, only adding the next one after the previous is fully incorporated.
  7. Pour batter into prepare pans and use a spoon or spatula to level it out. Rap on counter twice firmly to release air bubbles.
  8. Bake at 180C (350F) for 40-50 minutes or until a knife inserted comes out clean.
  9. Flip immediately onto rack and gently tap and shake down firmly to release the cake. You should feel the cake release and come away from the pan.
  10. I drizzled my glaze whilst hot so it absorbs and keeps the cake very moist and infuses the flavour better, but in the original recipe it says to cool before frosting. I believe the latter makes for a shinier finish and a slight crust from the glaze.

 

SUN DROP GLAZE Ingredients:

  • 90ml (3 Oz) Sun Drop Soda
  • 1 Teaspoon Pure Vanilla Extract
  • 125g (1 Cup) of Pure Icing/Confectioners Sugar, Sifted

 

METHOD:

  1. Stir together sifted sugar, vanilla & soda until well combined.
  2. Spoon over inverted cake whilst cake is still hot for soaking it in, or glaze the cake after the cake is cooled completely.
  3. You can use a similar recipe but largely reduce the amount of soda to get a thick icing consistency to pipe decorations on the cake as shown in the video.

 

 

SODA SCONES RECIPE

Posted on by misterbowtie

Ingredients:

  • 450g (3 Cups) Plain Flour
  • 6 Teaspoons Baking Powder
  • 240ml (1 cup) thickened cream/heavy cream  – Variation:
  • 240ml (1 cup) lemonade
  • 1 Egg Beaten
  • Splash of Milk

 

Method:

  1. Preheat oven to 200C (400F).
  2. Combine all dry ingredients in a mixing bowl.
  3. Stir to combine and add all wet ingredients.
  4. Using dough hook or beater attachment, or with your hands knead until it comes together.
  5. Begin to add handfuls of flour, mixing to incorporate until the dough comes away from sides.
  6. Add some more flour in small portion and knead just until all dough comes away from the bowl and becomes smooth in texture. Should be still slightly moist to the touch but won’t stick to your fingers.
  7. On a lightly floured surface, roll out the dough evenly to the thickness of 2-3 cm (1 inches) thick. The thicker the more time to cook but also taller your scone will be.
  8. Using a 6cm diameter round cutter, lightly coated with flour, cut out as many scones as you can and arrange neatly on a large baking paper lined pan. They should be just touching each other side by side.
  9. Gently press and push to bring the dough back into a smooth piece of dough of similar thickness. Cut and repeat until there’s only a thin scrap left that won’t make more scones. This should yield roughly 12 or so scones.
  10. Lightly beat an egg and add a tablespoon or so of milk and egg wash the scones.
  11. Bake them for 25-30 minutes or until they are golden brown.
  12. I like to make them at the beginning of a week, freeze them and then just microwave as needed to warm and soften.
  13. It’s super delicious halved and toasted up in the oven with garlic and herb butter that I made in my previous video recipe, again something easy to make for the rest of the week to use at leisure.

**NOTE: Process of baking scones close to each other is called batch baking. You can also separate them and bake it that way. It is believed the batch proving process retains more moisture but takes longer to bake (from my distant pastry school memory I think, at least).