Prep 1hr (+30min cooling and 30min standing time)Bake 20minMakes 12

Hailing from the deep south of North America, Lady Baltimore cake is a classic wedding cake choice. With its simple buttercake layers, fruit and nut filling and dreamy meringue frosting, the resulting flavour combination is delightfully complex. These individual cakes are made just for one.

Ingredients

Melted butter, to grease
185g butter, softened
145g (⅔ cup) caster sugar, plus 75g (⅓ cup) extra
1 teaspoon natural vanilla essence or extract
1 orange, zest finely grated
225g (1½ cups) plain flour
2 teaspoons baking powder
165ml (⅔ cup) milk
3 egg whites

Filling

45g (¼ cup) raisins, chopped
45g (¼ cup) chopped dried figs
2 tablespoons brandy
40g (⅓ cup) chopped toasted walnuts

Meringue Frosting

• 3 egg whites
• 150g (⅔ cup) caster sugar
• 1 teaspoons natural vanilla essence or extract

Method

1. Preheat the oven to 180°C (160°C fan-forced). Brush a 12-hole 125ml (½ cup) friand pan with melted butter to grease.
2. To make the filling, combine the raisins, figs and brandy in a small saucepan and heat over low heat for 3-5 minutes or until heated through. Remove from the heat and set aside to cool.
3. Use an electric mixer to beat the butter, 145g (⅔ cup) caster sugar, vanilla and orange zest, scraping down the sides of the bowl when necessary, until pale and creamy.
4. Sift together the flour and baking powder. With the motor running on the lowest possible speed, beat in the flour alternately with the milk, in 2 separate batches each, until just combined.
5. In a separate clean dry medium mixing bowl, use a whisk attachment to whisk the egg whites until soft peaks form. Gradually add the extra caster sugar, a spoonful at a time, and whisk on medium-high speed until thick and glossy. Use a large metal spoon or spatula to fold a large spoonful of the egg white mixture through the butter mixture until well combined. Add the remaining egg white mixture and fold until just combined. Divide the mixture evenly among the friand holes and smooth the surfaces. Bake for 20 minutes or until a skewer inserted in the the centre of the cakes comes out clean. Stand the cakes in the tin for 5 minutes before turning out onto a wire rack to cool completely.
6. Meanwhile, make the meringue frosting. Choose a medium heatproof mixing bowl that sits snugly on top of a medium saucepan. Quarter-fill the saucepan with water and bring to the boil. Reduce the heat to the lowest possible setting. Put the eggwhites and sugar in the heatproof bowl and place over the simmering water. Use a spatula to stir until the sugar dissolves. (You can tell if the mixture is ready by rubbing a little between your fingers – if it still feels grainy, then continue to stir for another minute or until it no longer feels grainy.) Transfer the mixture to the bowl of an electric mixer and use a whisk attachment to whisk on high speed for 5-8 minutes or until the meringue has cooled to room temperature and is very thick and glossy. Whisk in the vanilla. Transfer two-thirds of the frosting to a bowl, cover with plastic wrap and set aside.
7. To finish the filling, transfer the remaining third of the frosting to a medium bowl and fold in the chopped walnuts and the fruit mixture.
8. Use a small sharp serrated knife to cut the cakes in half horizontally and trim the tops to level, if necessary. Spread a little of the filling over the bottom halves of the cakes and sandwich with the top halves, pressing down.
9. Spread the reserved meringue frosting over the sides and tops of the cakes to cover, swirling as desired. Set aside for 30 minutes for the frosting to firm slightly before serving.

Photography by Alan Benson.

Prep 40min (+2hr 30min chilling and 20min cooling time)Bake 15minMakes 8 serves

This Italian classic is taken to a whole new level as elegant individual dessert cakes with a rich chocolate topping... Just serve with a fork!

Ingredients

185ml (¾ cup) strong freshly brewed coffee
60ml (¼ cup) Marsala
75g good-quality dark chocolate (70% cocoa), grated
Chocolate dollar fives, to sprinkle (optional)

Sponge Layers

Melted butter, to grease
4 eggs, at room temperature
165g (¾ cup) caster sugar
60ml (¼ cup) milk
20g butter
110g (¾ cup) self-raising flour, plus extra to dust
30g (¼ cup) cornflour

Mascarpone mixture

150ml thickened cream
90g (⅔ cup) icing sugar, sifted
125g mascarpone

Chocolate ganache

250g good-quality dark chocolate (54% cocoa), chopped
80ml (⅓ cup) pouring cream

Method

1. To make the Sponge Layers, place the oven rack in the lower third of the oven and then preheat it to 180°C (160°C fan-forced). Brush two 30cm x 20cm shallow cake tin with a little melted butter to lightly grease and hen line the base and sides with one piece of baking paper, cutting into the corners to fit.
2. Use an electric mixer with a whisk attachment on high speed to whisk the eggs and sugar in a large bowl until until the mixture is very thick and pale (this will take about 5 minutes). Lift the whisk out of the mixture and draw a figure eight, if the trail stays on the surface long enough for you to finish drawing then the mixture is ready. If not, continue to whisk for a further minutes and then test again.
3. Heat the milk and butter in a small saucepan over medium heat just until the butter melts. Remove from the heat. Sift the flour and cornflour together over the egg mixture. Immediately pour the warm milk mixture down the side of the bowl and whisk again with the electric mixer briefly, until the flour mixture is just incorporated (be careful not to over mix).
4. Divide the mixture evenly between the prepared tins, and use a spatula or the back of a spoon to spread evenly. Gently tap the tins on the bench top three times to settle the mixture. Bake in preheated oven for 12-14 minutes or until the cake is a pale golden colour, spring back when lightly touched in the centre and start pulling away from the sides of the tin. Remove from the oven and stand for 2 minutes before turning onto a wire rack to cool completely (this will take about 20 minutes).
5. Line the base and sides of a 16cm x 26cm cake tin with two strips of non-stick baking paper allowing the paper to overhand the sides by about 10cm.
6. To make the mascarpone mixture, use an electric mixer with a whisk attachment to whisk the cream and icing sugar on medium speed until soft peaks form. Add the mascarpone and whisk until firm peaks just form.
7. Cut each of the sponge in half. Combine the coffee and Marsala. Place one sponge layer on the base of the prepared tin and sprinkle with a quarter of the coffee mixture. Spread with a third of the Mascarpone mixture (about ½ cup) and then sprinkle with a third of the grated chocolate. Continue to layer with the remaining sponge, coffee mixture, grated chocolate and mascarpone mixture, finishing with a sponge layer sprinkled with the remaining coffee and Marsala mixture. Cover with plastic wrap and place in the fridge for at least 2 hours or until firm enough to cut.
8. Use the overhanging baking paper to remove the tiramisu from the tin and transfer to a cutting board. Use a sharp knife trim the edges and then cut into 8 portions about 4.5cm x 7cm each and place on a wire rack over a tray. Return to the fridge while making the Chocolate ganache
9. To make the Chocolate ganache, combine the chocolate and cream in a heatproof bowl and place over a saucepan of barely simmering water (make sure the base of the bowl doesn’t touch the water). Stir occasionally until just melted and combined.
10. Remove the cakes from the fridge and place on a wire rack. Pour a little of the Chocolate ganache over each cake, spreading it to cover the top. Sprinkle with the chocolate Dollar Fives if using and return to the fridge for 30 minutes or until the ganache is set before serving.

This recipe is from Anneka's SBS Food online column, Bakeproof: Little Cakes. CLICK HERE for more Bakeproof recipes.

Photography by Alan Benson.

Prep 40min (+30min cooling time)
Bake 25minMakes about 10

Everyone needs a good classic yellow cake in their repertoire and this one, made as cute individual cakes with a rich, velvety fudge frosting, is the one to add. Have some fun with the decorations – there are so many edible sprinkles to choose from you may want to give each individual cake its own unique identity.

Ingredients

• 20g butter, melted and combined with 1 teaspoon plain flour, to grease
• 125g salted butter, softened
• 165g (¾ cup) caster sugar
• 2 teaspoon natural vanilla essence or extract
• 1 egg, at room temperature
• 2 egg yolks, at room temperature
• 225g (1½ cups) plain flour
• 2½ teaspoon baking powder
• 125ml (½ cup) buttermilk or milk
• Sprinkles of your choice, to decorate

Chocolate fudge frosting

• 1 tablespoon cocoa powder, sifted
• 1 tablespoon hot water
• 185g salted butter, softened
• 60g (½ cup) icing sugar mixture, sifted
• 1 teaspoon natural vanilla essence or extract
• 250g good-quality dark chocolate (54% cocoa), melted and cooled

Method

1. Preheat the oven to 190°C (170°C fan-forced). Brush a 12-hole 80ml (⅓ cup) muffin pan with the melted butter mixture to grease.
2. Use an electric mixer with a paddle attachment to beat the butter, sugar and vanilla until very pale and creamy. Add the egg and beat until well combined. Beat in the egg yolks, scraping down the sides of the bowl when necessary, until well combined and the mixture is pale and creamy.
3. Sift together the flour and baking powder. With the motor running on lowest possible speed, add half the flour mixture and beat until just combined. Add the buttermilk or milk and beat on low until just combined. Add the remaining flour and beat until just combined.
4. Divide the mixture evenly between the muffin holes and use the back of a spoon to smooth the tops. Bake for 25 minutes or until golden and cooked when tested with a skewer inserted in the centre. Stand in the tin for 5 minutes before transferring to a wire rack to cool.
5. Meanwhile, to make the Chocolate Fudge Frosting, combine the cocoa powder and water in a small dish and stir until smooth and a paste forms. Set aside until cooled to room temperature. Use an electric mixer to beat the butter and icing sugar until very pale and creamy, scraping down the sides of the bowl when necessary. Gradually beat in the cooled chocolate and cocoa mixture until smooth and well combined.
6. Cut each of the cooled cakes in half horizontally. Use a palette knife or the back of a teaspoon to spread a little of the chocolate fudge frosting over the bottom half of a cake and sandwich with the top half. Spread the top and sides of the cake generously with some of the remaining frosting, swirling on top and making an indent in the centre. Decorate with sprinkles. Repeat with the remaining cakes, frosting and sprinkles.