Rahila's Goodies

22/08/2025

Chiffon Cake Recipe

Ingredients:

1 ¾ cups (220g) cake flour (or all-purpose flour sifted with 2 tbsp cornstarch)

1 cup (200g) granulated sugar (divided: ¾ cup + ¼ cup)

1 tbsp baking powder

½ tsp salt

7 large eggs, separated

½ cup (120ml) vegetable oil

¾ cup (180ml) water (room temperature)

1 tsp vanilla extract

¼ tsp cream of tartar (for stabilizing egg whites)

Instructions:

In a large mixing bowl, whisk the flour, baking powder, salt, and ¾ cup of the sugar until well combined. Create a well in the center and add in the egg yolks, oil, water, and vanilla extract. Mix until smooth and lump-free.

In a separate clean bowl, beat the egg whites and cream of tartar until frothy. Gradually add the remaining ¼ cup sugar and continue beating until stiff peaks form.

Gently fold the meringue into the yolk batter in three parts, folding just until combined to keep the batter airy.

Pour into an ungreased 10-inch chiffon or tube pan. Tap gently on the counter to remove air bubbles.

Bake in a preheated oven at 325°F (165°C) for 50–60 minutes or until the top springs back when lightly touched and a skewer comes out clean.

Immediately invert the pan upside down (over a bottle or cooling rack) and let it cool completely in the pan.

Once cooled, run a knife around the edges to release the cake.

22/08/2025

🎄 Coffee-Hazelnut Crunch Yule Log

📝 Ingredients
For the Sponge Cake
100 g all-purpose flour

30 g unsweetened cocoa powder

1 tsp instant espresso powder

4 large eggs

100 g granulated sugar

1 tsp vanilla extract

Pinch of salt

For the Coffee Buttercream
200 g unsalted butter, softened

350 g powdered sugar

1 tbsp instant coffee dissolved in 1 tbsp hot water (cooled)

1 tsp vanilla extract

1–2 tbsp milk, as needed

For the Hazelnut Crunch Filling
100 g chopped toasted hazelnuts

75 g crushed wafers or feuilletine flakes

150 g milk chocolate, melted

Pinch of salt

Optional Garnishes
Powdered sugar (for a snow effect)

Chocolate curls or shards

Sugared cranberries or rosemary sprigs

Edible gold leaf or stars

👩‍🍳 Step-by-Step Instructions
1. Prepare the Sponge Cake
Preheat oven to 180°C (350°F). Line a 10x15-inch jelly roll pan with parchment and lightly grease it.

In a bowl, sift together flour, cocoa powder, espresso powder, and salt.

In a separate bowl, beat eggs and sugar on high for 5–6 minutes until thick, pale, and tripled in volume.

Gently fold in the dry ingredients, keeping as much air as possible. Stir in the vanilla.

Pour batter into the prepared pan and spread evenly.

Bake for 10–12 minutes, or until the cake springs back to the touch.

Let cool for 2 minutes, then immediately roll the warm cake in a clean kitchen towel dusted with powdered sugar (starting from the short side). Let it cool completely, rolled up.

2. Make the Hazelnut Crunch
In a bowl, combine melted milk chocolate, toasted hazelnuts, crushed wafers, and a pinch of salt.

Stir and let cool slightly until thick but spreadable.

3. Make the Coffee Buttercream
Beat butter until creamy and smooth.

Gradually add powdered sugar, beating until light and fluffy.

Add the cooled dissolved coffee and vanilla extract. Adjust consistency with milk, if needed.

4. Assemble the Yule Log
Carefully unroll the cooled sponge cake.

Spread an even layer of hazelnut crunch over the surface, leaving a small border around the edges.

Spread a thin layer of coffee buttercream on top of the crunch.

Gently roll the cake back up, using the towel to guide it. Trim the ends for a neat appearance.

Frost the outside of the roll with more coffee buttercream, using a fork to create “log” textures.

5. Decorate
Dust with powdered sugar for a wintry touch.

Top with chocolate curls, sugared cranberries, rosemary sprigs, or gold stars for extra elegance.

💡 Pro Tips
Roll the cake while it’s still warm to prevent cracks.

Chill the assembled yule log for 30 minutes before slicing for cleaner cuts.

Substitute hazelnuts with almonds, pecans, or even pistachios.

No wafers? Use crushed cornflakes or chopped praline for a similar crunch.

🎁 Perfect for the Holidays
This Coffee-Hazelnut Crunch Yule Log is more than just dessert—it’s a celebration on a plate, with layers of flavor, texture, and festive charm. Serve it as a stunning Christmas centerpiece, or wrap up slices to share the holiday magic with loved ones.

Let the holidays be sweet and stylish! 🌟

21/08/2025

Biscoff Caramel Cookies Butter Cheesecake

**Ingredients**

**For the Crust:**
* 250g Biscoff cookies
* 100g unsalted butter, melted

**For the Cheesecake Filling:**
* 900g cream cheese, softened to room temperature
* 200g granulated sugar
* 4 large eggs
* 200ml sour cream
* 1 tsp vanilla extract
* 1/2 tsp salt

**For the Biscoff Spread Layer:**
* 200g Biscoff cookie butter, melted

**For the Topping:**
* 100g Biscoff cookies, crushed
* 200g caramel sauce, store-bought or homemade

**Instructions**

1. **Make the Crust:** Preheat oven to 160°C (325°F). In a food processor, pulse the Biscoff cookies until they become fine crumbs. Mix the crumbs with the melted butter and press the mixture firmly into the bottom of a 23cm (9-inch) springform pan. Bake for 10 minutes and then let it cool completely.

2. **Make the Cheesecake Filling:** In a large bowl, using an electric mixer, beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition, but do not overmix. Stir in the sour cream, vanilla extract, and salt until just combined.

3. **Assemble and Bake:** Pour half of the cheesecake filling over the cooled Biscoff crust. Drizzle the melted Biscoff cookie butter over the filling. Pour the remaining cheesecake filling on top. Place the springform pan in a large roasting pan and fill the roasting pan with about 2.5cm (1 inch) of hot water to create a water bath. Bake for 60-70 minutes, or until the edges are set but the center still has a slight wobble.

4. **Cool the Cheesecake:** Turn off the oven and prop the door open slightly. Let the cheesecake cool in the oven for 1 hour. Remove from the oven and the water bath, and let it cool completely on a wire rack. Cover and refrigerate for at least 6 hours, or overnight, to set completely.

5. **Finish with Toppings:** Before serving, carefully remove the cheesecake from the springform pan. Pour the caramel sauce over the top of the cheesecake, allowing it to drip down the sides. Sprinkle the crushed Biscoff cookies on top of the caramel. Slice and serve.

21/08/2025

21/08/2025

💛 Mango Chiffon Cake
Light, fruity, and delightfully tropical

Ingredients

For the Cake:
2 cups cake flour

1 tablespoon baking powder

1/2 teaspoon salt

6 large eggs, separated

1 cup granulated sugar (divided)

1/2 cup vegetable oil

3/4 cup mango purée (fresh or canned)

2 teaspoons vanilla extract

1/2 teaspoon cream of tartar

For the Glaze:
1 cup mango purée

1 cup powdered sugar

1 tablespoon lemon juice

For Garnish:
Fresh mango slices

Instructions

Preheat & Prepare:
Preheat your oven to 325°F (165°C). Lightly grease a 9-inch round chiffon or tube pan (do not line with parchment).

Mix Dry Ingredients:
In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.

Make Egg Yolk Batter:
In a large mixing bowl, whisk together the egg yolks, half of the granulated sugar, vegetable oil, mango purée, and vanilla extract until smooth.

Combine Wet & Dry:
Gradually add the flour mixture into the yolk mixture. Mix until just combined and smooth.

Beat Egg Whites:
In a separate clean bowl, beat egg whites with cream of tartar until soft peaks form. Slowly add the remaining granulated sugar and continue beating until stiff, glossy peaks form.

Fold & Bake:
Gently fold the whipped egg whites into the batter in batches, being careful not to deflate the mixture. Pour the batter into the prepared pan. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.

Cool:
Invert the cake (if using a tube pan) and allow it to cool completely in the pan before removing.

Prepare the Glaze:
In a small bowl, whisk together the mango purée, powdered sugar, and lemon juice until smooth and pourable.

Glaze & Garnish:
Once the cake is cool, drizzle the glaze generously over the top. Decorate with fresh mango slices for a vibrant, tropical finish.

To Serve:
Slice, serve chilled or at room temperature, and enjoy the fluffy, fruity perfection of this tropical treat! 😋💛

20/08/2025

Heavenly Chocolate Cheesecake Trifle ✨

Ingredients:

1 package chocolate cake, baked & crumbled
1 package cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 container whipped topping, thawed
2 cups chocolate pudding
1 cup chocolate sauce or ganache
Chocolate truffles & shavings (for garnish)
Directions:
1️⃣ Make the Cheesecake Layer: Beat cream cheese, powdered sugar & vanilla until smooth. Fold in half of the whipped topping.
2️⃣ Assemble: Layer crumbled cake, cheesecake mixture, pudding & chocolate sauce in a trifle dish.
3️⃣ Repeat: Continue layering until full, finishing with whipped topping.
4️⃣ Garnish: Top with truffles & chocolate shavings.
5️⃣ Chill & Serve: Refrigerate for 1 hour, then enjoy!

19/08/2025

Hi guys.
Shout out to all my followers. Leave a message below for specific recipes you would like me to post ❤️

19/08/2025

19/08/2025

CINNAMON SWIRL ROLLS

Ingredients (Makes 12 Rolls)

For the Dough:

3 cups (375g) all-purpose flour

1/4 cup (50g) granulated sugar

2 1/4 tsp (7g) instant yeast

1/2 tsp salt

1/2 cup (120ml) warm milk

1/4 cup (60ml) warm water

1 large egg

1/4 cup (56g) unsalted butter, softened

For the Cinnamon Filling:

1/4 cup (56g) unsalted butter, very soft

1/3 cup (65g) brown sugar

1 1/2 tsp ground cinnamon

For Brushing:

1 egg yolk + 1 tbsp milk (for egg wash)

Instructions

In a large mixing bowl, combine warm milk, warm water, sugar, and yeast. Let it sit for about 5 minutes until foamy. Add egg, softened butter, and salt, then gradually mix in the flour. Knead the dough until smooth and elastic, about 8–10 minutes by hand or 5 minutes in a mixer.

Cover the dough with a damp cloth and let it rise in a warm place for 1 hour, or until doubled in size.

Roll out the dough on a lightly floured surface into a rectangle about 12x9 inches (30x23 cm).

Mix the soft butter, brown sugar, and cinnamon together to form a paste. Spread this filling evenly over the dough.

Roll up the dough tightly from the long edge to form a log. Slice into 12 equal pieces.

Place the rolls swirl-side up on a baking tray lined with parchment paper. Cover and let rise for another 30–40 minutes until puffy.

Preheat oven to 180°C (350°F). Brush the rolls with egg wash for a shiny golden top.

Bake for 18–22 minutes or until golden brown. Allow to cool slightly before serving.

Follow for more recipes and tips

18/08/2025

🍉 Watermelon Cupcakes Recipe
🌟 What You’ll Need:
1 cup unsalted butter, softened

1 cup watermelon juice or puree (strained if using fresh watermelon)

1½ cups granulated sugar

3 large eggs

2½ cups all-purpose flour

2 tsp baking powder

½ tsp baking soda

½ tsp salt

Red or pink food coloring (optional, for frosting)

Green food coloring (for cupcake batter)

1 tsp vanilla extract

Mini chocolate chips (for garnish)

🧁 Instructions:
Preheat Oven:
Preheat your oven to 350°F (175°C) and line a cupcake tin with watermelon-themed liners.

Make the Batter:
In a large bowl, cream together softened butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each. Mix in vanilla extract and watermelon juice or puree.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
Add a few drops of green food coloring to tint the batter (to mimic the watermelon rind).

Bake:
Fill cupcake liners about ¾ full.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Cool completely on a wire rack.

Frosting (Optional):
Make a basic buttercream using:

1 cup unsalted butter (softened)

3–4 cups powdered sugar

1–2 tbsp watermelon juice or milk

Pink/red food coloring
Beat until fluffy and pipe on top of cooled cupcakes.

Decorate:
Sprinkle with mini chocolate chips to resemble watermelon seeds.