CARROT CAKE
INGREDIENTS :
Plain Flour - 200 gms/ 7 oz plain flour
(Cardamom and nutmeg powder)- 1tsp
Baking powder - 1 tsp
Cooking soda - 1tsp
Brown sugar - 12 tbsps
Vegetable Oil - 200ml/ 6.76 fl oz
Eggs - 3
Grated carrots - 225 gms/ 7.93 oz
Raisins - 1/2 Cup
METHOD
1. Sift the flour with the spices powder, baking powder and cooking soda well.
2. Take the eggs in a vessel. With a electric hand blender, blend the eggs. Add the oil and the sugar. Mix well.
3. Then add the flour mixture little by little to the egg mixture. Stir well after each addition.
4. Add the carrots and raisins. Mix well.
5. Pour in a greased tin and bake for 35-40 minutes at 180 o C/ 350 o F
6. Let it cool.
Mava Cake
INGREDIENTS :
Refined flour - 85 gms/ 3 oz
Margarine - 70 gms/ 2.46 oz
Mava (Khoya) - 30 gms/ 1 oz
Baking powder -1/4 tsp
Cardamom powder -1/4 tsp
Caster sugar - 100 gms/ 3.5 oz
Amul Butter - 30 gms/ 1 oz
Eggs - 2 Nos.
Nutmeg - 1/4 tsp.
Little yellow colour.
METHOD :
1. Cream margarine, butter and sugar till light and fluffy.
2. Beat Eggs well in another vessel.
3. Add grated mava and beaten eggs to the creamed mixture, mixing well between each addition.
4. Add 1 pinch salt, a little yellow colour. Mix well.
5. Fold in flour sifted with baking powder and spices.
6. Check the consistency and pour into greased mould.
7. Bake at 150 o C / 300 o F for 30-35 minutes or until done.
Note: I have done whipped cream frosting on the cake.
CARAMEL SANDWITCH CAKE
Ingredients
115 gms Butter
115 gms Sugar
55 gms Sugar for caramel
150 ml Hot milk
2 Eggs
170 gms Refined Flour
1/2 tsp Baking powder
55 gms Apricot Jam
Little Icing Sugar for Topping
Method
1) Cream fat & 115 gms of Sugar. Seperate the Eggs & beat in the yolks.
2) Make a light caramel with 55 gms of sugar & Add hot milk till well mixed.
3) When the caramel mixture is lukewarm add gradually to the creamed ingredients.
4) Stir in the sieved dry ingredients & mix well adding more milk if desired to make a dropping consistency.
5) Beat the egg whites stiffly & fold it into the mixture & put it equally in two sandwitch tins.
Bake in moderately hot oven at 175 o C/345 o F for 30 mins. When cool, sandwitch with apricot jam filling & sprinkle with icing sugar.
Victoria sponge cake
INGREDIENTS :
Butter - 170 gms / 6 oz
Flour/ Maida - 170 gms / 6 oz
Caster Sugar - 170 gms / 6 oz
Baking powder - 1 1/2 tsp
Vanilla Essence - 1 tsp
Eggs - 3
METHOD :
1. First sieve the maida with baking powder three times.
2. Take butter and sugar in a bowl and beat it till light and fluffy.
3. Then beat the eggs together and add it and the maida alternatively to the mixture. Take little quantity at a time.
4. Add Vanilla Essence. Put in a greased tin. Bake at 200 o C/ 390 o F for 20-25 minutes or until done.
Soft strawberry cake
INGREDIENTS :
Brown Sugar - 1 1/2 cup
Butter/Margarine - 150 gms/ 5.2 oz
Eggs - 3
All purpose flour - 250 gms/ 8.8 oz
Cinnamon - 1 teaspoon
Nutmeg - 1 teaspoon
Ripe Strawberries - 1 cup
(finely chopped)
METHOD :
1. Melt the butter/margarine. Keep aside.
2. Beat the eggs with a hand mixer adding sugar little by little. Beat well till all sugar is dissolved.
3. Sieve the flour with the spices.
4. Add the melted fat to the egg mixture.
5. Then add the chopped strawberries.
6. Finally fold in the flour and mix well. Bake at 175oC /347 o Ffor 1 hour or till baked.
CHERRY MUFFINS
Ingredients
Flour 1 ½ cups (185 gms appx)
Baking Powder 2 tsps
Eggs 2
Caster Sugar 3/4th cup
Cherries chopped ½ cup
Milk ½ cup
Butter 50 gms/ 1.76 oz
Method
1) Preheat the oven to 200oC/ 400 o F. Cream the butter with the sugar.
2) Add the beaten eggs to it.
3) Sieve the flour with the baking powder.
4) Add the flour to the egg mixture alternating with the chopped cherries and cherry syrup.
5) Put the mix in prepared muffin tins. Bake for 15-20 mins at 200oC./ 400 o F
MARBLE CAKE/ Butter sponge cake
Ingredients
Refined Flour 120 gms/ 4.23 oz
Caster Sugar 120 gms/ 4.23 oz
Baking Powder 1/4th tsp
Milk as required
Margarine/ Butter 90 gms/ 3.17 oz
eggs 2
Vanilla Essence 1/4th tsp
Colours few drops of green, pink or brown.
Method
1) Grease and dust a 8” cake tin
2) Sieve Flour with baking powder thrice.
3) Cream margarine and add powdered sugar little by little , until light & fluffy.
4) Beat eggs and add to the creamed mixture little by little, beating thoroughly between each addition. Add a little refined flour on each addition of egg.
5) Add vanilla essence. Fold in the shifted flour a little at a time. Add consistency of the batter with milk to get dropping consistency.(1 - 2 Tbsps).
6) Divide the mix in two. Put one colour for half the mix and another colour if u want , for the remaining half. Take a big spoon and drop the flour in the form of marbles in the tin. Four marbles , two of each colour . Shake the dish slightly for the batter to settle. Using a knife make round circles on top.
7) Bake at 190o C/ 375 o F for 20 – 25 mins until done.
BLUEBERRY MUFFINS
Ingredients
2 cups of flour
2 tsp of baking powder
1/2 tsp salt
1 stick of butter or 1/2 cup butter
½ cup sugar
¼ cup of honey
2 large eggs
1 tsp vanilla
½ cup milk
1 cup blueberries
Method
Sift together flour, baking powder & salt.
Cream sugar, honey & butter together. Add eggs one at a time beating well after each addition.
Add vanilla.
Alternately stir in flour mixture and milk, beginning and ending with flour mixture. Fold the berries into the mix.
Spray muffin tins with baking spray. Pour batter into muffin tins and bake at 350 degrees F / 180 o C for 25- 30 minutes.
Yields 12 muffins.
DATE & WALNUT CAKE
Ingredients
115 gms/ 4 oz Refined Flour
2 Eggs
1/2 tsp Baking powder
50 gms/ 1.76 oz walnuts
1/4 tsp Baking Soda
115 gms caster sugar
90 gms/ 3.17 oz margarine
100 gms/ 3.5 oz Seedless Dates, chopped
1/4th tsp Vanilla Essence
Milk as required
Method
1) Sieve the Flour with Baking soda.
2) Cream butter & sugar till light & fluffy
3) Beat eggs seperately & add gradually to the mixture beating well. Add essence.
4) Fold in the flour alternating With chopped dates & walnuts
5) Adjust consistency with milk. Put in a lined tin & bake at 150 o C / 300 o F for 45- 50 mins or till a knife comes out clean.
Eggless cake
INGREDIENTS :
Refined flour - 200 gms/ 7 oz
Caster sugar - 100 gms/ 3.5 oz
Baking Powder - 1/2 tsp
Margarine - 100 gms/ 3.5 oz
Milkmaid - 150 gms/ 5.29 oz
Bottled soda - 150 mls/ 5 fl oz
(or any other soft drink)
METHOD :
1. Cream margarine and sugar until light and fluffy.
2. Add milkmaid little by little and continue creaming.
3. Fold in refined flour sifted with baking powder alternately with soda, so as to get dropping consistency.
4. Bake at 180 o C/ 350 o Ffor 25-30 minutes.
Note : Do not do over mixing. If baking powder is more or if soda is added more, the cake will rise high and burst in the middle.
Preferably add orange Mirinda or Fanta to give it a orange flavour.
PINEAPPLE GATEAU
Ingredients
Flour 45 gms
Eggs 2
Sugar 55 gms
Baking Powder ½ tsp
Pineapple Essence ½ tsp
Boiling water 1 ½ tsp
Method:
1) Sieve refined flour & baking powder thrice.
2) Break the egg & separate the yolk & egg white.
3) Beat the egg whites for 2 mins till stiff. Add powdered sugar one spoon at a time & beat properly.
4) Add the egg yolk & essence.
5) Slowly add boiling water & beat in one direction.
6) Fold in the flour using a spoon ( not a beater) adding half of it at a time by dusting over the egg mixture.
7) Pour the batter in a greased & floured pan & bake for 180o C for 20 -25 mins. Allow to cool.
ICING
Whipped cream 200 gms
Pineapple tinned (cut finely ) & also for decoration
cherries, pineapple syrup, pineapple essence
METHOD
1) Divide the cake horizontally into 2 parts. Sprinkle pineapple syrup over the cake.
2) Beat cream till light & fluffy adding essence as required.
3) Spread cream over one layer., sprinkle pineapple pieces.
4) Repeat process on top layer. Cover with cream & decorate with pineapple & cherries. Chill cake.
RUSSIAN SANDWITCH
Ingredients
2 Eggs
55 gms Castor Sugar
1 tsp Hot water
55 gms refined flour
1/8 tsp Vanilla
1/4 tsp baking powder
Filling
150 ml Milk
1 Tbsp sugar
1 Tbsp Custard Powder
20 gms Butter
Topping
85 gms Icing sugar
30 gms Cashew nuts
Water to mix.
Method
1)Prepare the sponge cake. Sieve the Flour with baking powder. Blend the egg & sugar over a pan of hot water till thick & creamy. Add the essence & water. Fold in the flour. Pour in a prepared tin & Bake at 200 o C/400 o F for about 10-12 mins . Cool.
3) Make a custard with milk, custard powder & sugar.
4) Remove from the fire & beat in butter till smooth. Cut cake into two, spread custard lightly & sandwitch together.
6) Chop & roast the cashewnuts. Mix all Icing ingredients. Pour icing over cake.
YUMMY CHOCOLATE BROWNIES
Ingredients
Melted Butter to grease
300 gms good quality dark chocolate, coarsely chopped
125 gms butter chopped
140 gms (2/3 cup) Castor Sugar
2 eggs lightly, whisked
225 gms (1 1/2 cups ) Plain Flour
Method
1) To make the brownie, preheat the oven to 180 o C/ 350 oF. Brush an 8*25 bar pan with melted butter to lightly grease. Line the base & two long sides with non-stick baking paper, allowing it to overhang.
2) Stir the chocolate & butter in a saucepan over low heat for 5 mins or until chocolate melts & mixture is smooth. Set aside for 5 mins to cool.
3) Add sugar & egg to the chocolate mixture & stir until just combined. Add the flour & stir until just combined.
4) Pour into prepared pan & smooth the surface. Bake in oven for 45 -50 mins or until a skewer inserted in the centre comes out clean. Set aside to cool.
5) Using a serrated knife cut the brownies into squares or bars. While serving, place a brownie bar on a plate. Top with two scoops of vanilla ice cream. Drizzle with caramel sauce.
ORANGE MUFFINS
Ingredients
115 gms Refined Flour
85 gms margarine/ butter
2 eggs
50 ml Orange Juice
1/2 tsp Baking powder
115 gms Castor sugar
1-2 Tbsps milk
1 tsp Orange juice - chopped finely.
1/4 tsp orange colour (optional)
1/2 tsp orange Flavour
Method
1) Cream sugar & margarine till light & fluffy.
2) Beat the eggs & blend it in along with the orange rind.
3) Sieve together flour & baking powder.
4) Add alternatively with orange juice mixing well afer each addition. Put it in greased muffin pans.
5) Bake at 200 o C/ 400 o F for 15-20 mins or until done.
Tiramisu Gateau
Ingredients
4 eggs, separated
1/4 cup icing sugar, sifted
1/2 cup self-rising flour
2 tsp. coffee powder
1/3 cup ground pecans
1/4 Tia Maria liqueur
1 tsp. cocoa powder
1 Tbsp. drinking chocolate plus more for dusting on top.
Mascarpone Custard
250g. mascarpone cheese (8.8 oz.)
6 tsps. icing sugar (confectioner sugar)
1 cup cream, whipped
Method
Preheat oven to 350 o F/ 180 o C. Brush 2 shallow 8 inch round pans with melted butter or oil, line base and sides with paper; grease paper. Dust the pans lightly with flour and shake off any excess. Place egg whites in small, clean, dry mixing bowl. Using electric beaters, beat until firm peaks form. Add the icing sugar gradually, beating constantly until dissolved and the mixture is glossy and thick. Add the beaten egg yolks; beat mixture for 20 seconds. Transfer mixture to large mixing bowl. Using a metal spoon quickly fold in the sifted flour, 1 tsp coffee powder and pecans. Spread mixture evenly into 2 prepared pans. Bake for 15 minutes or until sponges are light golden color and have shrunk from sides of pans. Leave in pans for 5 minutes before turning out onto wire rack to cool.
To make Mascarpone Custard: Place mascarpone and icing sugar in a small mixing bowl. Using electric beaters, beat until smooth. Fold through whipped cream.
To Assemble
Line deep 8 inch round spring-form pan with plastic film. Place one sponge in the base of the pan. Brush the sponge surface with 1/2 the Tia Maria. Dust the cake liberally with 1/2 the combined sifted cocoa, drinking chocolate and coffee powder. Spoon 2/3 of the custard mix over the top. Top with the other sponge .Brush with remaining Tia Maria and dust with cocoa , drinking chocolate & coffee mixture. Cover with plastic and refrigerate overnight. Chill the remaining mascarpone cream mixture seperately.
Two hours before serving, remove the cake carefully from the spring pan. Remove the plastic film. Spoon the rest of the mascarpone cream mixture on the top & the sides of the cake. Dust with some more drinking chocolate.
Variation: Instead of dusting with drinking chocolate, you may substitute it with chocolate curls or grated chocolate from a dark chocolate bar.
Chocolate Cointreau Cake with Raspberries
Ingredients
Dark Chocolate 200 gm
Butter 200 gm
Eggs 8 Nos.
Sugar 280 gm
Flour 200 gm
Cointreau 50 ml
Raspberry Puree 100 gm
Method
Separate the Eggs into yolks and whites.
Beat the egg yolk with half of the sugar on a double boiler.
Make meringue with egg white and half of sugar. Melt butter and add chopped chocolate.
Now add flour into the egg yolk mix folding the egg white in the same.
Pour the chocolate mix slowly into the mix and keep mixing very slowly. Pour only 2/3 rd of the mould.
Bake the mixture at 350 o F/ 180 o C for 30 minutes. Once baked cool the cake.
Soak it with cointreau. Cut into half and spread raspberry puree in between the cakes.
Pour chocolate sauce over and serve. (Alternatively you may make ganache topping for it)
