Cake Ball Recipe
By Ellie Godfrey - May 2021
Ingredients:
· 6 medium-large eggs
· 250g of caster sugar
· 250g of plain flour
· 100ml of warm water
· 100ml vegetable oil (olive oil works great too!)
· 12g baking powder
· 250g white chocolate
· 1 tub of vanilla frosting
· Sprinkles for the topping (optional)
· Food colouring (optional)
Method:
1. Preheat the oven to 185 degrees Celsius / 365 degrees Fahrenheit.
2. Separate the eggs. Place the egg whites and egg yolks in 2 bowls. Use the larger bowl for the egg yolks.
3. Beat the egg whites until they are stiff and set them aside for later on.
4. Add the caster sugar to the egg yolks and mix until the mixture becomes pale.
5. Sift in the flour (mixed with baking powder), add oil & water & mix until all ingredients are well blended and the batter is smooth.
6. Then begin to fold in the egg whites into the rest of the mixture.
7. Line the tin with baking parchment and pour the mixture into a cake tin of your choice (make sure to grease the sides of the tin with the butter to ensure the cake does not stick!).
8. Bake at temperature mentioned at the beginning or until the cake is cooked right through. Check the cake with a knife or skewer (if it is clean, it is cooked).
9. Once your cake has cooled, tear it up in a large bowl and add the vanilla frosting to the crushed up cake to ensure they cake balls stick together when rolling.
10. Once the consistency is sticky enough, take a small amount of the cake mixture and roll them up into preferred number of cake balls and place them in the fridge for an 1 hour to set the icing.
11. After the hour is up, melt the white chocolate in a pan until it reaches a smooth consistency and allow the chocolate to cool slightly before coating the cake balls (if you are using food colouring, this is the time to add it!)
12. Once the chocolate has cooled, coat the cake balls in the chocolate and place on a tray. Once you have coated them all and added your sprinkles, place them back in the fridge to set until you are ready to eat them.
13. ENJOY!!
· 6 medium-large eggs
· 250g of caster sugar
· 250g of plain flour
· 100ml of warm water
· 100ml vegetable oil (olive oil works great too!)
· 12g baking powder
· 250g white chocolate
· 1 tub of vanilla frosting
· Sprinkles for the topping (optional)
· Food colouring (optional)
Method:
1. Preheat the oven to 185 degrees Celsius / 365 degrees Fahrenheit.
2. Separate the eggs. Place the egg whites and egg yolks in 2 bowls. Use the larger bowl for the egg yolks.
3. Beat the egg whites until they are stiff and set them aside for later on.
4. Add the caster sugar to the egg yolks and mix until the mixture becomes pale.
5. Sift in the flour (mixed with baking powder), add oil & water & mix until all ingredients are well blended and the batter is smooth.
6. Then begin to fold in the egg whites into the rest of the mixture.
7. Line the tin with baking parchment and pour the mixture into a cake tin of your choice (make sure to grease the sides of the tin with the butter to ensure the cake does not stick!).
8. Bake at temperature mentioned at the beginning or until the cake is cooked right through. Check the cake with a knife or skewer (if it is clean, it is cooked).
9. Once your cake has cooled, tear it up in a large bowl and add the vanilla frosting to the crushed up cake to ensure they cake balls stick together when rolling.
10. Once the consistency is sticky enough, take a small amount of the cake mixture and roll them up into preferred number of cake balls and place them in the fridge for an 1 hour to set the icing.
11. After the hour is up, melt the white chocolate in a pan until it reaches a smooth consistency and allow the chocolate to cool slightly before coating the cake balls (if you are using food colouring, this is the time to add it!)
12. Once the chocolate has cooled, coat the cake balls in the chocolate and place on a tray. Once you have coated them all and added your sprinkles, place them back in the fridge to set until you are ready to eat them.
13. ENJOY!!
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