Uncover the Unusual and Voyage into the Baking Zone With These Dessert Recipes Starting With the Letters ‘U’ and ‘V’

Bored of the all familiar desserts and need a little challenge in the kitchen? Then try these recipes that push up the novice skills a notch and require some dedication to the preparation and baking.

While most of us are familiar with treats starting with A through T, we’re venturing into more uncharted waters with some familiar and some not-so-familiar confections beginning with the unique letters U and V.

So stoke your ovens and ready your spoons for these delicious desserts that range from a tad elaborate to a snap-of-a-finger quick, employing easily available ingredients found in your kitchen and the local market.

1. Upside Down Cake

Ingredients:

• 180 gm butter, softened
• 180 gm brown sugar
• 1 can (370 gm) pineapple rings, drained
• Maraschino cherries
• 180 gm all-purpose flour
• 12 gm baking powder
• 1/4 tsp salt
• 180 gm sugar
• 3 eggs
• 120 ml milk
• 1 tsp vanilla extract

Instructions:

• Preheat the oven to 180°C.
• Melt 90 gm butter in a 20 cm cake pan. Sprinkle brown sugar evenly over melted butter. Arrange pineapple rings in a single layer over brown sugar. Place a cherry in the center of each ring.
• In a medium bowl, whisk together flour, baking powder and salt.
• In a large bowl, beat the remaining 90 gm butter and 180 gm sugar until light and fluffy. Beat in eggs one at a time.
• Gradually stir the dry ingredients into the wet ingredients alternately with the milk. Stir in vanilla.
• Pour batter over pineapple in a pan.
• Bake for 55-60 minutes, until a toothpick inserted into the center comes out clean.
• Allow to cool for 10 minutes before inverting onto a serving plate. Serve warm or at room temperature.

2. Vanilla Pudding

Ingredients:

• 500 ml milk
• 100 gm sugar
• 40 gm cornstarch
• 4 gm salt
• 1 vanilla bean, split lengthwise or 2 tsp vanilla extract
• 3 eggs

Instructions:

• In a medium saucepan, whisk together the milk, sugar, cornstarch and salt. Split the vanilla bean lengthwise and scrape the seeds into the milk mixture. Add the vanilla pod.
• Heat the milk mixture over a medium flame, whisking constantly, until it starts to thicken, for about 5-7 minutes.
• In a small bowl, whisk the eggs until light and frothy. Temporarily remove the vanilla pod from the milk mixture.
• While whisking the hot milk mixture, slowly pour about 1/2 cup of it into the eggs to temper them. Then slowly whisk the egg mixture back into the saucepan.
• Continue cooking and whisking for 2 more minutes, until very thickened. The pudding will coat the back of a spoon.
• Remove from the heat and stir in the vanilla extract if using.
• Pour into serving dishes and press plastic wrap directly onto the surfaces to prevent a skin from forming.
• Refrigerate for 2 hours before serving.

3. Velvet Cake

Ingredients:

• 180 gm butter, softened
• 180 gm sugar
• 3 eggs, separated
• 180 gm all-purpose flour
• 1/2 teaspoon salt
• 1 tbsp vanilla extract
• 120 ml milk

For the frosting:

• 120g butter, softened
• 360g powdered sugar
• 1-2 tablespoons milk

Instructions:

• Preheat the oven to 180°C. Grease and line a 20 cm round cake tin.
• Use an electric mixer to beat the butter and sugar together until light and fluffy, for about 5 minutes.
• Beat in the egg yolks one at a time until combined.
• In a separate bowl, whisk the flour and salt together.
• Add the dry ingredients to the wet in 3 additions, alternating with the milk. Stir just until combined after each addition.
• In a clean bowl, beat the egg whites until stiff peaks form. Gently fold into the batter.
• Pour batter into the prepared tin and bake for 30-35 minutes, until a toothpick inserted comes out clean.
• Allow to cool completely before frosting.
• For the frosting, beat the butter until smooth. Gradually add the powdered sugar and milk until the desired consistency is reached.
• Spread frosting over the cooled cake.

4. Victorian Sponge Cake

Ingredients:

• 250 gm all-purpose flour
• 7 gm baking powder
• 1 gm salt
• 230 gm unsalted butter, softened
• 250 gm sugar
• 2 large eggs
• 5 ml vanilla extract
• 240 ml milk
• 125 gm raspberry jam
• 240 ml whipped cream

Instructions:

• Preheat the oven to 180°C. Grease and line two 20 cm round cake tins.
• In a mixing bowl, whisk together the flour, baking powder and salt.
• In a large bowl, beat the butter and sugar together until light and fluffy, for about 3-5 minutes.
• Beat in the eggs one at a time, until fully incorporated.
• Stir in the vanilla, then alternately add the dry ingredients and milk to the wet ingredients, mixing just until smooth.
• Divide the batter evenly between the prepared pans.
• Bake for 20-25 minutes until a toothpick inserted into the center comes out clean.
• Allow cakes to cool completely before removing from the pans.
• Place one cooled cake layer on a serving plate. Spread 60 ml raspberry jam evenly over the surface. Pipe or dollop 60 ml whipped cream on top of jam.
• Top with the second cake layer and press down lightly.
• Spread the remaining 60 ml raspberry jam evenly over the top layer.
• Spread the remaining 180 ml whipped cream on top, and then dust the top with powdered sugar.