{"id":7531,"date":"2007-08-28T04:27:46","date_gmt":"2007-08-28T02:27:46","guid":{"rendered":"http:\/\/dev.radioislam.org.za\/wordpress\/2007\/08\/28\/bee-sting-cake\/"},"modified":"2007-08-28T04:27:46","modified_gmt":"2007-08-28T02:27:46","slug":"bee-sting-cake","status":"publish","type":"post","link":"https:\/\/radioislam.org.za\/a\/bee-sting-cake\/","title":{"rendered":"Bee sting cake"},"content":{"rendered":"<p><a target=\"_blank\" rel=\"noopener noreferrer\"><font face=\"Verdana, Arial, Helvetica, sans-serif\" size=\"-1\">  <\/font><\/a><font size=\"-1\">   <\/font> <\/p>\n<p align=\"justify\"><font face=\"Verdana, Arial, Helvetica, sans-serif\" size=\"-1\"><strong>TOPPING:<\/strong><\/font><\/p>\n<p align=\"justify\"><font face=\"Verdana, Arial, Helvetica, sans-serif\" size=\"-1\">1\/3    Cup sugar<br \/>   4 Tbsp butter<br \/>   &frac12; cup almonds- sliced<\/font><\/p>\n<p align=\"justify\"><font face=\"Verdana, Arial, Helvetica, sans-serif\" size=\"-1\"><strong>CAKE:<\/strong><\/font><\/p>\n<p align=\"justify\"><font face=\"Verdana, Arial, Helvetica, sans-serif\" size=\"-1\">125g    butter<br \/>   1 cup sugar<br \/>   2 eggs<br \/>   &frac12; tsp bicarbonate of soda<br \/>   1tsp Cream Of Tartar<br \/>   1 &frac12; cups flour<br \/>   &frac34; cup milk<\/font><\/p>\n<p align=\"justify\"><font face=\"Verdana, Arial, Helvetica, sans-serif\" size=\"-1\"><strong>CUSTARD    FILLING:<\/strong><br \/>   1cup milk<br \/>   80g icing sugar<br \/>   &frac12; tsp vanilla<br \/>   &frac14; cup water<br \/>   2 Tbsp corn flour<br \/>   2 eggs separated<\/font><\/p>\n<p align=\"justify\"><font face=\"Verdana, Arial, Helvetica, sans-serif\" size=\"-1\">1.    Place topping ingredients in a pot and cook until light gold.<br \/>   2. Pour into one greased 20cm baking tin.<br \/>   3. Cream butter and sugar.<br \/>   4. Add eggs one at a time. Beat well.<br \/>   5. Add cream of tartar and B.I. Soda and beat.<br \/>   6. Lastly alternate the milk and flour and beat.<br \/>   7. Pour half cake mixture over the topping.<br \/>   8. Pour the other half of cake mixture into the other 20cm greased baking tin.<br \/>   9. Bake at 200 c for 20-25 minutes<br \/>   10. Remove the cake without the topping and place on a cake platter.<br \/>   11. Make the custard and pour over cake.<br \/>   12. Remove the cake with the topping and place over custard.<br \/>   13. Dust with icing sugar and serve.<\/font><\/p>\n<p align=\"justify\"><font face=\"Verdana, Arial, Helvetica, sans-serif\" size=\"-1\">T<strong>o    make the Custard:<\/strong><\/font><\/p>\n<p align=\"justify\"><font face=\"Verdana, Arial, Helvetica, sans-serif\" size=\"-1\">14.    Heat milk and add icing sugar and vanilla essence.<br \/>   15. Beat egg whites stiff and set aside.<br \/>   16. Mix the water, corn flour and yolks, add to the milk<br \/>   17. Cook until mixture forms a custard.<br \/>   18. Remove from heat and fold in egg whites.<br \/>   19. Leave to cool and pour and pour over cake.<br \/>   <\/font><\/p>\n<p><font face=\"Verdana, Arial, Helvetica, sans-serif\" size=\"-1\"> <\/font><\/p>\n","protected":false},"excerpt":{"rendered":"<p>TOPPING: 1\/3 Cup sugar 4 Tbsp butter &frac12; cup almonds- sliced CAKE: 125g butter 1 cup sugar 2 eggs &frac12; tsp bicarbonate of soda 1tsp Cream Of Tartar 1 &frac12; cups flour &frac34; cup milk CUSTARD FILLING: 1cup milk 80g icing sugar &frac12; tsp vanilla &frac14; cup water 2 Tbsp corn flour 2 eggs separated [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":51245,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[102],"tags":[1364,1360,1176],"class_list":["post-7531","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cakes-and-biscuits","tag-bee-sting-cake","tag-cakes-and-biscuits","tag-recipe"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/radioislam.org.za\/a\/wp-content\/uploads\/2021\/06\/Bee-sting.png?fit=400%2C200&ssl=1","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"jetpack_shortlink":"https:\/\/wp.me\/pc0QIf-1Xt","jetpack_likes_enabled":true,"publishpress_future_action":{"enabled":false,"date":"2026-04-17 04:59:35","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/7531","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/comments?post=7531"}],"version-history":[{"count":0,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/7531\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/media\/51245"}],"wp:attachment":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/media?parent=7531"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/categories?post=7531"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/tags?post=7531"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}