An amateur baker passing time in isolation by experimenting in the kitchen has discovered how to make an indulgent caramel apple cake in a slow cooker using three ingredients and basic pantry staples.
The woman, who shared her trick on Facebook page Slow Cooker Recipes and Tips, arranged two cans of apple slices on a sheet of baking paper before covering them with a layer of caramel sauce and ready-mixed vanilla sponge cake batter.
While sponge cakes are typically baked in the oven for 20 to 30 minutes, she loaded the mixture inside a slow cooker and left it to bake on the highest heat with a tea towel under the lid for three hours.
The ingredients, which cost $8.15 at the supermarket, can be mixed together in less than 10 minutes and cook slowly, leaving plenty of time to try your hand at other homemade dishes.
An Australian woman has revealed how to make indulgent caramel apple cake (pictured) without an oven using just three ingredients, by baking them in a slow cooker for three hours
It’s the latest slow cooker creation that has captured the imagination of housebound Australians, as millions continue to work from home and self-isolate under stage three social distancing measures designed to slow the spread of coronavirus.
Before preparing the mixture, fit a large sheet of baking paper inside your slow cooker to prevent the cake from sticking.
Line the paper with apple slices and pour a large cup of caramel sauce on top.
The caramel apple cake is made with two cans of apple slices, caramel sauce and ready-mixed vanilla sponge cake batter blended with butter, eggs and milk
Everything you need
Two 385g cans of sliced apple ($2 each)
One cup of caramel sauce ($2.65)
Two 340g packets of vanilla cake mix (75c each)
Source: Slow Cooker Recipes and Tips
Blend the ready-made cake mix with butter, two eggs and a dash of milk until smooth and cover the apple and caramel sauce with a thick layer of batter.
Set your slow cooker to a high heat with a towel under the lid to prevent a build up of steam and excess moisture, and leave the mixture to bake for three hours.
The cake is best served warm with custard and a scoop of vanilla ice cream.
People were delighted by the simplicity of the recipe, which takes less than 10 minutes to prepare and three hours to cook, leaving plenty of time to tackle household chores or experiment with other homemade dishes.
‘This is a recipe I think I might actually be able to make,’ one woman said.
Apple slices should be covered with a generous layer of caramel sauce and vanilla sponge cake batter before being left to bake on a high heat for three hours
How to make banana cake in a slow cooker with three ingredients
1. BANANA BREAD
Banana cake has become one of the most popular homemade desserts in Australia since lockdown began
* 250g self-raising flour
* One can of condensed milk
* Three very ripe, large bananas
Step one: Sieve flour into a mixing bowl.
Step two: Mash the bananas until smooth and mix in to the flour along with the condense milk.
Step three: Place the mixture into a slow cooker on a high heat and leave for two hours with a tea towel under the lid.
Earlier this week another baker gave slow cooker owners something to try by sharing her easy recipe for vanilla slices, which uses standard ingredients like milk, butter, egg yolks and cream.
The recipe involves baking two slices of puff pastry in the oven and then stuffing them with a creamy vanilla which is made in a slow cooker.
The filling is whipped from 250ml of milk, 220g of caster sugar, 50g of unsalted butter, 750ml of thickened cream, three eggs yolks, two spoons of vanilla essence, and three quarters of a cup of cornflour.
The original chef called it the best vanilla slice she has ever made.
How to make indulgent vanilla slices in a slow cooker
* Two sheets of ready-made puff pastry
* 250ml milk
The recipe has inspired thousands of others to make their own while isolating at home this Easter
* One vanilla bean, split or two teaspoons of essence
* 3/4 cup of cornflour
* 1/2 cup of custard powder
* 220g of caster sugar
* 750ml thickened cream
* 50g of unsalted butter
* Three egg yolks
* Icing sugar for dusting
Step one: Pre-heat oven to 210C. Line a 23cm square pan with aluminium foil, so that the foil comes up over the sides (this allows you to lift out the slice).
Step two: Place each pastry sheet on a baking tray lined with non-stick baking paper, then bake for 8-10 minutes or until golden brown. Set aside to cool.
Once cool, place one pastry sheet, cooked-side up, in bottom of pan. (You may need to trim it slightly to fit).
Step three: Set slow cooker on high. Put the cornflour, sugar and custard powder in the slow cooker, and put the milk and vanilla mixture in and whisk until smooth. Then add cream, mix well.
Place lid on slow cooker and let it cook for about one hour or until it thickens, stirring a couple of times in between.
Add butter, stirring well to combine, then remove from heat and whisk in egg yolks, one at a time, until smooth.
Step four: Pour into pastry-lined pan and set aside to cool slightly before placing other piece of pastry, cooked-side up, on top. Refrigerate overnight.
Remove from pan, cut into squares and dust with icing sugar.