food

Leftover Cake 4 Ways

We know, we know... Who has leftover cake?! But in case you do, here are 4 great recipes to bring new life to your stale sponge.

food

Leftover Cake 4 Ways

We know, we know... Who has leftover cake?! But in case you do, here are 4 great recipes to bring new life to your stale sponge.

Ingredients

  • 2 eggs beaten
  • 100ml double cream
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon
  • Pinch of salt
  • 25g butter, for frying
  • 4 slices leftover loaf cake
  • Icing sugar
  • Berries

Steps

  1. Whisk together the eggs, cream, vanilla, cinnamon and a pinch of salt.
  2. Gently heat 1 tablespoon of butter in a frying pan. Dip the slices of cake into the egg mixture, turning them over and pressing down slightly so that they are well covered and soak up some of the mixture. Put them straight into the hot pan and cook on a low heat, turning as needed, until the egg is cooked and turning golden brown.
  3. Serve with fresh berries and a dusting of icing sugar.

Ingredients

  • 250g leftover chocolate fudge cake
  • 350ml condensed milk
  • 350ml double cream

Steps

  1. Remember to freeze the base of your ice cream machine the night before you want to use it.
  2. Whisk the condensed milk and double cream together until smooth. Take the ice cream base out of the freezer and assemble the machine. With the motor running, pour in the milk mixture and let it churn for 30 minutes.
  3. Break up the cake into small bite size chunks. Stir them through the churned ice cream mix and pour the mixture into the ice cream pot or tubs. Freeze for at least four hours, or overnight, then serve.

Ingredients

  • 400g leftover cake
  • 225g butter, melted
  • 4 tbsp raspberry jam
  • 75g caster sugar
  • 75g butter
  • 75g golden syrup
  • 150g cornflakes

Steps

  1. Preheat the oven to 180 C (160 C fan). Put the leftover cake into a food processor and blitz to fine crumbs. Pour in the melted butter and pulse a few times until it’s well mixed together. Pour the crumb into a springform tin use a glass or the back of a spoon to smooth it over, pressing it down firmly. Use a knife to shape the edge as best you can, then chill for 30 minutes. Once it’s chilled, gently warm the jam in a saucepan to loosen it up, then carefully spread it over the base of the crust, and put to one side.
  2. In a large saucepan, warm the butter, sugar and syrup, stirring until the sugar has dissolved. Tip in the cornflakes and stir it well to make sure they’re all covered, then tip it into the the crust and spread it around. Put the pie into the hot oven for 15 minutes, then leave it to cool completely in its tin before removing it and cutting into slices to serve.

Ingredients

  • 400g leftover cake
  • 100g butter
  • 200g sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 200g flour
  • 50g choc chips
  • 2-3 tbsp milk

Steps

  1. Cake crumb cookies: preheat the oven to 180 C (160 C fan) and line two flat oven trays with baking paper. Put the leftover cake into a food processor and blitz to fine crumbs.
  2. In a large bowl, cream together the butter and sugar. Once light and fluffy, beat in the egg, vanilla, salt and baking soda, then fold in the cake crumbs, flour and chocolate chips. Add a few tablespoons of milk, if needed, to bring the dough together.
  3. Scoop 2 tbsp dough at a time and place, well spaced, on your lined baking trays. Bake for 10-12 minutes until spread out and golden brown. Leave to cool on the trays for a few minutes then move on to a wire rack to cool completely.