Bounty Cake Recipes

BLUEBERRY BOUNTY CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and vanilla. , Combine the flour, baking powder and salt; add to creamed mixture alternately with lemonade, beating well after each addition. Fold in blueberries., Pour into a greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in the center comes out clean, 45-50 minutes. Cool for 20 minutes before removing from pan to a wire rack to cool completely., In a small saucepan, combine cornstarch and sugar. Stir in water until smooth. Add blueberries; bring to a boil over medium heat, stirring constantly. Cook and stir 1 minute longer or until thickened. Serve warm with cake.

BOUNTY CAKE RECIPE

Steps:

• Make your Victoria sponge cake, sponges only - don't make the filling. Leave to cool.
• Sieve icing sugar into a large bowl and beat with the butter and cream cheese until smooth. Add the coconut flavouring and lemon juice and beat again until soft and smooth.
• Spread almost a third of the buttercream on top of the base sponge, sprinkle over a third of the desiccated coconut and top with the other sponge, then press down slightly. Cover the whole cake with a thin layer of the buttercream to catch the crumbs then cover again with the remaining buttercream until smooth and even. Sprinkle the dessicated coconut around the edges and press in gently around the bottom of the cake to create a border.
• Put the chocolate, golden syrup, butter and 65ml water in a heatproof bowl, place over a pan of gently simmering water and leave to melt. Whisk to combine. Allow to cool and thicken slightly then pour onto the top of the cake, using a palette knife to help it spread to the edges if you need to so it drips down the sides.

BOUNTY CAKE

Steps:

• Preheat oven at 180°F Grease 7 inch round cake pan and line with butter paper.
• In a small saucepan combine coconut, coco powder, and condenced milk on low flam stir continously for 4 to 5 minutes until smooth, cool. mix fresh cream in cool coconut mixture,refrigerate.
• In a large mixing bowl beat the eggs and suger with electric beater untill suger is dissolved, slowly add softend butter, continue beating for 3 to 4 minutes.
• In a small bowl sift flour baking powder baking soda and salt 2 to 3 times.
• Gradually add flour mixture into egg and suger mixture with light hand. add vanila extrect and grated coconut. mix lightly.
• Pour mixture into greased pan evenly and bake for 35 to 45 minuts or until inserted toothpick comes out clean.
• Cool for 10 minutes before removing from pans to wire racks to cool completely. cut into two layers.
• Pour 1/2 suger syrup on bottom layer then Spread half coconut frosting over it. cover with second layer of cake & again pour suger syrup on top layer and frost with remaining coconut frosting.
• Sprinkle grated coconut on top if you like and put a cherry in center. Refrigerate befor serving.

BOUNTY CAKE

Steps:

• For the sponge-cake:.
• Separate egg whites and yolks.
• Beat the egg white with 200 g of sugar and then dry it in the oven on a very low temperature (like meringues) in a large oven pan.
• After it cools down cut it into 3 pieces.
• For the cream:.
• Beat butter with a mixer and refrigerate it.
• Put yolks, 100 g sugar and chocolate in a small pot and pour water in another larger.
• Place pot with the yolks on top of pot with water and cook on medium temperature until it turn into nice cream.
• Add cream into butter.
• Place one sponge, spread 1/3 of the cream on top and do it 3 times.