Category: Cakes

A tender orange bundt cake made with fresh orange juice, orange zest, and raisins folded through the batter.

Ingredients

• 3 eggs
• 170 g sugar
• 200 ml oil
• 300 g flour
• 10 g baking powder
• 1 tablespoon vanilla powder (10 g)
• 1 cup fresh orange juice (200 ml)
• Zest of 1 orange
• 100 g raisins

Jasmine’s tips

• Bring the eggs and other refrigerated ingredients to room temperature.
• Zest the orange before juicing it.
• If the raisins are very dry, soak them in warm water for 30 minutes, then drain well.
• The cake is ready when a toothpick inserted in the center comes out clean.

Method

1. Whisk the eggs and sugar together for 3–4 minutes, until light and fluffy.
2. Add the oil, fresh orange juice, and orange zest. Whisk for 2 minutes.
3. Gradually add the flour, baking powder, and vanilla powder. Fold in the raisins with a spatula.
4. Grease the pan well and pour in the batter. Preheat the oven to 170°C or 350°F, as recorded in Jasmine’s original recipe.
5. Bake for about 45 minutes. Do not open the oven during the first 30 minutes. Begin checking at 45 minutes; baking time may vary by oven.

Step-by-step photos

---

Recipe details are preserved from Jasmine’s original site and are being reviewed before the public relaunch.

A warmly spiced carrot cake made with grated carrots, cinnamon, and chopped walnuts.

Ingredients

• 200 g flour
• 2 eggs
• 170 g sugar
• 200 g oil
• 1 tablespoon vanilla powder (10 g)
• 10 g baking powder
• 1/2 tablespoon cinnamon (10 g)
• 3 grated carrots
• 100 g chopped walnuts

Jasmine’s tips

• Bring the eggs and other refrigerated ingredients to room temperature.
• The cake is ready when a toothpick inserted in the center comes out clean.

Method

1. Whisk the eggs and sugar together for 3–4 minutes, until light and fluffy.
2. Add the oil and grated carrots and whisk for 2 minutes.
3. Add the flour, baking powder, and vanilla powder. Fold in the cinnamon and chopped walnuts with a spatula.
4. Grease the pan well and pour in the batter. Preheat the oven to 170°C or 350°F, as recorded in Jasmine’s original recipe.
5. Bake for about 45 minutes. Do not open the oven during the first 30 minutes. Begin checking at 45 minutes; baking time may vary by oven.

Step-by-step photos

---

Recipe details are preserved from Jasmine’s original site and are being reviewed before the public relaunch.

A soft chocolate sheet cake soaked with a rich cocoa-chocolate sauce and cut into shareable squares.

Ingredients

For the cake

• 4 eggs
• 250 g sugar
• 300 ml milk
• 300 ml oil
• 200 g flour
• 4 tablespoons cocoa powder (28 g)
• 20 g vanilla powder
• 20 g baking powder

For the chocolate sauce

• 600 ml milk
• 3 tablespoons cocoa powder (21 g)
• 2 tablespoons sugar (24 g)
• 100 ml oil
• 3 tablespoons chocolate-hazelnut spread or 2 packages chocolate

Jasmine’s tips

• Bring the eggs and other refrigerated ingredients to room temperature.
• The cake is ready when a toothpick inserted in the center comes out clean.
• Stir the sauce regularly while it cooks so it does not stick or burn.

Method

1. For the cake, whisk the sugar and eggs together until the sugar is dissolved. Add the milk and oil and whisk again.
2. Add the cocoa powder, flour, vanilla powder, and baking powder. Whisk until combined.
3. Oil the baking tray and pour in the batter. Bake for 25–30 minutes at 180°C or 360°F, as recorded in Jasmine’s original recipe.
4. For the sauce, combine the cocoa powder, sugar, and milk in a saucepan. Stir and bring to a boil.
5. Once boiling, continue cooking and stirring for 1 minute. Remove from the heat and let the sauce cool.
6. Pour the cooled chocolate sauce over the cake.

Step-by-step photos

---

Recipe details are preserved from Jasmine’s original site and are being reviewed before the public relaunch.