Welcome to my cooking blog. My name is Michelle Jenkins. Let me start by admitting that these are NOT gourmet meals, they are NOT fine dining, but they are mine. I have cooked all of these recipes and taken my own photos. They are fairly simple recipes, most of them are quick to prepare and cook and all of them are delicious. I only post my successes! If something doesn't work out, I don't post it. I hope you enjoy this blog.

Saturday, May 19, 2012

Steph's Upside Down Cake

Wow! This was fun. Miss 15 decided she wanted to make a cake with half chocolate and half vanilla sponge...similar to a marble cake. Because I had recently acquired a large inverted silicone cake mould, she decided to use this, so she had to double quantities of an easy cake mix I had. Then she decided to make some other alterations to the original recipe. Hence, this is Steph's original creation.


  • 200g low-fat spread
  • 3/4 cup white sugar
  • 6 drops vanilla essence
  • 3-4 eggs
  • 4 cups S/R flour
  • 3/4 - 1 cup light or skim milk
  • 2 tablespoons chocolate powder


  1. Pre-heat oven to 160 degrees for 10 mins
  2. Spray cake mould with spray oil
  3. Melt the butter, then add the essence and sugar - whisk well
  4. Add the eggs and whisk again
  5. Add the flour (no need to be sifted) with the milk and whisk again
  6. Now it's time to divide the mixture so you can have half plain sponge and half chocolate
  7. Pour half the mixture into another bowl and add the chocolate powder to one bowl
  8. If more milk is required, add it now
  9. You should now have 2 bowls of mixture - one plain and one chocolate
  10. There are many ways of making the marble effect if you check out YouTube, however we decided to pour the plain mixture into the mould first, let it settle then pour the chocolate one in
  11. Cook on 160 degrees celsius for between 35 and 45mins. Depending on the size of your cake mould, check it after 35mins with a skewer. Once the skewer comes out clean, it is cooked.
If you want a glaze to pour over your cake, wait until the cake has cooled to room temperature. Then in a small saucepan add 1-2 tablespoon boiled water, 3/4 cup icing sugar and 2 tablespoons chocolate powder. Add a few drops of any flavouring you like - we used peppermint. Stir over a low heat until mixed well. Drizzle over the cake. We then added flaked almonds, but you could also add 100's and 1000's or any other kind of cake sprinkles.

Note: The reason some of the glaze is on the plate is because we also poured some of the glaze through the hole so once we cut a piece out, the glaze pooled...hence the name...Upside Down Cake. D-E-L-icious  XD

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