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Advertorial: Baking has never been this easy

Snowflake’s range of fabulous baking aids and ingredients makes baking so easy




With Snowflake’s extended family of ingredients, you’ll have the confidence of knowing that your bakes will come out perfectly every time.

Its double-acting Baking Powder ensures that cakes stay moist and fluffy, and adding Snowflake’s Custard Powder to cupcake and pancake batters gives them an extra-creamy flavour. To give biscuits a crumbly, melt-in-your-mouth texture, add Snowflake Cornflour. The cornflour and custard powders come in resealable 500g containers, keeping ingredients fresher for longer.

Visit www.snowflake.co.za for more information.



Makes 6


Sponge cake:

  • 2 extra-large eggs
  • 60ml cooking oil
  • 125ml (105g) caster sugar
  • 3ml vanilla essence
  • 200ml (110g) Snowflake Wheat Cake Flour
  • 8ml Snowflake Baking Powder
  • 1ml salt about
  • 60ml milk



  • 50ml water
  • 30ml limoncello (lemon liqueur)


Creamy filling and topping:

  • 625ml milk
  • 200ml (160g) sugar 2
  • extra-large egg yolks
  • about 60ml (30g) Snowflake Cornflour
  • 10ml grated lemon rind
  • 80ml limoncello (lemon liqueur)
  • 125ml fresh cream, whipped
  • extra grated lemon rind or slices for decorating


1. Sponge: Whisk eggs, oil and caster sugar together until light and creamy. Add vanilla essence.

2. Sift flour, baking powder and salt together. Add, alternately with milk, to egg mixture and mix until well combined.

3. Spoon mixture into a large, greased muffin pan (with six hollows), filling each two-thirds full. Bake in a preheated oven at 180°C for 15 to 20 minutes. Cool slightly in pan before turning out onto a wire rack.

4. Syrup: Mix water and limoncello and pour over cooled sponges.

5. Filling and topping: Combine 600ml milk and sugar in a small, heavy-based pot. Heat until sugar has dissolved. Mix egg yolks, cornflour and remaining milk together until smooth. Pour a little of the heated milk mixture into egg-yolk mixture, mix well and pour back into pot. Cook on a low heat, stirring constantly, until smooth and thick. Remove from heat and leave to cool completely. Add lemon rind.

6. To assemble, cut sponges in half, sandwich together with cream filling and place on serving plates.

7. Add limoncello and whipped cream to remaining filling mixture and lightly whisk until smooth. Pour over sponge cakes. Decorate with lemon rind or lemon slices.






Makes 1 pie


Base and topping:

  • 1 quantity (500g) shortcrust pastry
  • 1 beaten egg and 15ml milk for glazing
Cherry filling:
  • 60ml (50g) sugar
  • 15ml water
  • 5ml butter or margarine
  • 15ml Snowflake Custard Powder
  • 500g fresh cherries, pitted and stems removed
  • 3ml vanilla essence


1. Base and topping: Divide pastry in half. Roll out one piece on a lightly floured surface, to a thickness of about 3mm. 2. Line a greased 23cm ovenproof pie dish with the pastry. Chill in refrigerator for about 10 minutes.

3. Prick base and bake blind (by covering pastry with greaseproof paper and placing dried beans on top) in a preheated oven at 190°C for 10 minutes. Remove greaseproof paper and beans and continue baking for 5 minutes until pastry is golden brown. Leave to cool slightly.

4. Cherry flling: Combine sugar, water and butter in a medium, heavy-based pot. Bring to the boil and stir until sugar has dissolved. Add a little of this syrup mixture to custard powder and mix until smooth. Pour back into pot and cook for about 2 minutes, stirring constantly until slightly thickened.

5. Add cherries and simmer for 5 minutes, stirring often until thickened. Remove from heat and add vanilla essence. Leave to cool completely.

6. Roll out remaining half of pastry on a lightly floured surface, to a thickness of about 3mm. Cut into 1,5cm-wide strips. Spoon filling into baked pastry base and then cover with pastry strips in a lattice pattern. Brush with beaten egg and milk.

7. Bake in a preheated oven at 200°C for about 20 minutes. Serve at room temperature with whipped cream, if you like.

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