Food / 31 January, 2023 / Christina Walter

3 Cake Recipes From Eloise Head AKA Fitwaffle

Social media sensation and bestselling author Eloise Head aka Fitwaffle (TikTok’s top viewed UK food creator of 2022!) shares three of her favourite easy cake recipes. Eloise’s new book ‘Baked In One’ contains 100 delicious easy cakes and bakes that can all be made in the same tin!

School Cake

Who remembers this cake from school? Often served with custard – yum! This gives me so much nostalgia. There’s just something about a super soft and light sponge cake with a sweet and simple glaze, topped with lots and lots of sprinkles. It tastes amazing and it’s so quick and easy to make. Always a crowd-pleaser and a fun one to make.

Ingredients

For the cake:

• 170g (6oz) margarine, at room temperature
• 170g (generous ¾ cup) caster (superfine) sugar
• 170g (11 /3 cups) self-raising flour
• 3 large eggs, at room temperature, lightly beaten
• 1 tsp vanilla extract

For the glaze:

• 170g (scant 1½ cups) icing (powdered) sugar, sifted
• 2–3 tbsp boiling water (or warm milk)
• About 4 tbsp sprinkles

Method

For the cake:

1. Preheat the oven to 170°C (150°C fan)/340°F/Gas mark 3½ and line a 20cm (8in) square baking tin with nonstick baking paper.
2. In a large mixing bowl, using an electric hand mixer, beat together the margarine and sugar until light and fluffy.
3. Beat in the flour, eggs and vanilla extract until just combined. Try not to overmix, as this can knock the air out and create a dense cake, rather than a light and fluffy one.
4. Scoop the batter into your prepared tin and smooth it out evenly.
5. Bake for 30–40 minutes until the top is lightly golden and a toothpick inserted into the middle comes out clean. Leave the cake to cool for 20 minutes in the tin. Then, if frosting the cake
   the next day, see page 9. Otherwise, transfer to a wire rack to cool completely before making the glaze.

For the glaze:

1. In a small/medium mixing bowl, mix together the sifted icing (powdered) sugar and boiling water until thick and smooth. If it’s too runny, add more icing sugar until you reach your desired consistency.
2. Pour the glaze over the cake and smooth it out evenly. Top with sprinkles and leave to set at room temperature before serving.
3. Cut into 16 squares and enjoy!
4. Store in an airtight container at room temperature for up to 4 days.

Strawberry And Malted Layer Cake

Delicious Low Carb Recipes Perfect For Type 1 & Type 2 Diabetes

Red Velvet Cheesecake Swirl Brownies

These brownies are perfect for Valentine’s Day, Christmas or any time of the year! The brownie is sweet and fudgy with a subtle chocolate and vanilla taste, and the cheesecake swirl is smooth, creamy and just melts in your mouth.

Ingredients

For the brownie:

• 225g (8oz) white chocolate, broken into pieces
• 115g (8 tbsp) unsalted butter
• 2 large eggs
• 70g (5½ tbsp) granulated sugar
• 2 tsp vanilla extract
• ½ tsp lemon juice or white vinegar
• Strong red food colouring (the amount depends on how bright you want your brownies to be)
• 145g (generous 1 cup) plain (all-purpose) flour
• 10g (4 tsp) cocoa powder
• 1 tsp salt

For the cheesecake swirl:

• 225g (8oz) full-fat cream cheese, at room temperature
• 60g (4 tbsp) granulated sugar
• 1 large egg, at room temperature
• 1 tsp vanilla extract

Method

For the brownie:

1. Preheat the oven to 170°C (150°C fan)/340°F/Gas mark 3½ and line a 20cm (8in) square baking tin with nonstick baking paper.
2. Put the white chocolate and butter into a microwave-safe bowl and microwave on low in 30-second bursts, stirring at each interval, until smooth and runny. If you overheat the mixture it can become lumpy or burn. Leave to cool for 10 minutes while you continue with the next steps.
3. In a large mixing bowl, beat the eggs with an electric hand mixer until light and foamy (this can take 5–10 minutes), then beat in the sugar, vanilla extract, lemon juice or white vinegar, and red food colouring until combined. Pour in the white chocolate mixture and beat until completely combined. It should look a vibrant pinky-red. If not, add more food colouring.
4. Sift in the flour, cocoa powder and salt, then fold in with a wooden spoon or rubber spatula. Scoop three quarters of the batter into your prepared tin and smooth it out to the edges.

For the cheesecake swirl:

In a medium bowl, use an electric hand mixer or balloon whisk to mix the cream cheese, sugar, egg and vanilla until just combined. Make sure you don’t overmix or it’ll become runny.

To assemble:

Scoop the cheesecake onto the brownie and smooth it out to the edges, then dollop the rest of the brownie batter randomly on top and swirl it through the cheesecake mix with a knife.

Bake for 25–30 minutes until the top no longer looks wet, the edges are slightly cracked and the middle wobbles very slightly.

Leave to cool completely in the tin, then chill in the refrigerator for at least 2 hours or overnight. Cut into 16 squares and enjoy!

Store in an airtight container in the refrigerator for up to 5 days.

Cookies and Cream Stuffed Brownies

A rich and fudgy brownie, packed with white chocolate chips with a layer of whole cookies and cream biscuits through the middle. There’s a cookie per slice and cookie pieces on top, so you’ll always get a bite that’s bursting with different flavours and textures! Absolutely delicious.

Ingredients

• 170g (6oz) unsalted butter, melted and cooled slightly
• 100g (½ cup) light brown sugar
• 150g (¾ cup) caster (superfine) sugar
• 2 large eggs
• 125g (4.5oz) dark chocolate (at least 50% cocoa), broken into pieces, melted and cooled slightly
• 100g (¾ cup) plain (all-purpose) flour
• 30g (4 tbsp) cocoa powder
• 1 tsp salt
• 200g (scant 1 cup) white chocolate chips
• 22 cookies and cream biscuits (I use Oreos), 16 whole + 6 broken into small pieces for the topping

Method

1. Preheat the oven to 190°C (170°C fan)/375°F/Gas mark 5 and line a 20cm (8in) square baking tin with nonstick baking paper.
2. Put the melted butter and both sugars into a large mixing bowl and beat together with an electric hand mixer for about 2–3 minutes until fully combined and no lumps remain. Add the eggs and continue to beat until thick and fluffy (this could take from a few minutes up to 15 minutes, depending on the temperature of the ingredients and your equipment). Mix in the melted chocolate until just combined.
3. Sift in the flour, cocoa powder and salt, then gently fold in with a wooden spoon or rubber spatula until no streaks of flour remain. Fold in the white chocolate chips until evenly distributed.
4. Transfer half the batter into your prepared tin and smooth it out to the edges. Place the 16 biscuits in lines across the batter.
5. There will be 1 biscuit per square.
6. Scoop the remaining brownie batter on top of the biscuits, smoothing it out gently. Sprinkle the broken biscuits evenly over the top of the batter.
7. Bake for 25–30 minutes until the edges are cracked and the middle no longer wobbles. Leave to cool completely in the tin, then chill in the refrigerator overnight for best results. Cut into 16 squares and enjoy!
8. Store in an airtight container at room temperature or in the refrigerator for up to 5 days.

Recipes extracted from Fitwaffle’s Baked In One by Eloise Head (Ebury Press, £22) Photography by Faith Mason