CHOCOLATE ANGEL CAKE

Ingredients:

1/4 cup Cocoa Powder
1/4 cup Hot Water
1 1/2 cup Granulated Sugar
3/4 cup Fine Wheat Flour (Maida)
1/4 tsp Salt
100 g butter
1 tsp Cream of Tartar

How to make chocolate angel cake:

• In a bowl mix cocoa powder and hot water and keep aside.
• Preheat the oven at 350F
• In a separate bowl sift together flour, 3/4 cup sugar, salt and keep aside.
• Beat the Butter till foamy and then add cream of tartar.
• Beat till the mixture forms peak.
• In the egg mixture add the remaining sugar.
• Now then gently add half the sifted flour.
• When completely mixed add the remaining half of flour.
• Now pour some of this mixture in the cocoa powder mixture and stir well.
• When done pour this egg cocoa mixture back to the remaining egg flour mixture.
• Mix lightly.
• In an ungreased dish pour this mixture.
• Bake this dish for 50 minutes or till the tooth pick comes out clean.
When baked completely let it cool.
• Then with the help of a knife invert it on a plate.
• Serve it with fresh berries and vanilla ice cream.

STRAWBERRY CAKE

Ingredients:

1 cup white sugar
100 g butter
1 3/4 tsp baking powder
1 cup icing sugar
1/2 cup milk
1/2 cup frozen strawberries
1 vanilla pudding cup
1 1/2 cup all purpose flour
1/2 cup butter
2 tsp vanilla extract

How to make strawberry cake:

• Start by thawing the frozen strawberries in one cup of powder sugar.
• In a separate bowl beat together sugar and butter until creamy.
• Add in the butter one at a time and then finely pour in the vanilla pudding.
Add the thawed strawberries.
• Stir in the flour and baking powder to the mixture and mix well.
• If the batter is thick add in the milk so that the batter gets a little smooth.
• Preheat the oven to 350 degrees F or 175 degrees C.
• Grease and flaw a 9X9 inch pan.
• Pour the prepared batter into the 9X9 inch pan and bake for 30-40 minutes till a knife inserted into the centre of the cake comes out clean.
• To check if the cake is done or not see that the cake sprints back to the touch.

COCONUT CUPCAKES RECIPE

            Ingredients:

6 cups Fine Wheat Flour (Maida)
2 tsp Baking Powder
1 tsp Sodium Bicarbonate (Khaane Wala Soda)
1 tsp Salt
4 cups Sugar
1 1/2 cup unsalted Butter
6 big sized Eggs
3 tsp Almond Essence
3 tsp Vanilla Essence
2 cups Butter Milk (Mattha / Chhaach)
5 1/2 cups Coconut (Khopra/Narial)

For Icing
900 gms Cream Cheese (Hung Curd)
1 1/2 cup unsalted Butter
2 tsp Vanilla Essence
1 tsp Almond Essence 1Kg 400 gms Icing Sugar, sifted

How to make coconut cupcakes:

• First preheat the oven at 160 degrees.
• Grease a tin and place pape cases on it.
• Mix flour, baking powder, soda and salt.
• Beat and cream suagar and butter.
• Add eggs one at a time.
• Now mix the essences.
• Next add the flour alternatively with the buttermilk.
• Mix half of the grated coconut.
• Fill the paper cases with the mixture.
• Bake them for 25 - 30 minutes or till they are golden in color.
• For icing beat the cream cheese, butter, sugar and the essence till smooth and creamy.
• Place a layer of this icing on the bakes cupcakes and sprinkle some coconut on them.

POUND CAKE RECIPE

     Ingredients:

2 eggs
1/2 tsp lemon extract
1/4 tsp baking soda
1/2 cup flour
3/4 tsp baking powder
1 cup sugar
1/2 cup butter
1/2 tsp vanilla extract
1/2 cup butter milk

How to make pound cake:

• Mix all the ingredients in a bowl till smoothly blended.
• Prepare the tin by oiling it and pour the mixture into it.
• Bake the tin at 325 degree F for 60 minutes.
• The Pound Cake is ready.
• It can be served with fruits or frost as liked.

DUNDEE CAKE RECIPE

        Ingredients:

75 gms chopped glace cherries
110 gms currants
50 gms chopped mixed peel
110 gms golden raisins
50 gms ground almonds
225 grms butter
225 gms castor sugar
3 eggs
3 tblsp blanched almonds
Grated rind of one lemon
1 tsp cherry
350 gms plain flour
110 gms raisins

How to make dundee cake:

• Grease and line a 18cm cake tin.
• In a bowl mix together golden raisins, peel, ground almonds, currants, raisins and cherries.
• In a separate bowl beat the butter till soft then add castor sugar and the lemon rind and beat till light and fluffy.
• In a separate bowl beat the eggs together and then gradually add to the creamed mixture, beating well after each addition.
• Mix the flour and the baking powder in a separate container and sift it well and add to the creamed mixture along with the cherry and all the dried fruits mix together earlier.
• Pour this mixture into the greased tin, try to create a hollow in the center and cover that center with the almonds.
• Bake this cake for 2 1/2 - 3 hours at 325 degrees F or till a skewer pricked into the center of the cake comes out clean.
• When done cool the cake in the tin for 15 minutes and then let it cool completely on a wire rack.

PINEAPPLE UPSIDE DOWN CAKE RECIPE

          Ingredients:

For Cake:
1 tin Pineapple
200gms Maida (Flour)
180 gms Sugar
120 ml refined oil
3 eggs
1 1/2 tsp Baking Soda

For Sauce
15 - 20 Fresh Strawberries
4 tblsp Sugar
1/4 tsp Cinnamon Powder
1 tblsp Strawberry Jam

How to make pineapple upside down cake:

• Sauce:
• Chop the strawberries into tiny pieces.
• Heat 1 cup of water and add the chopped strawberries.
• Cook till the sugar gets dissolved and strawberries are soft.
• Add the cinnamon and stir.
• Cook on a low flame for a minute and then add the jam.
• Mix gently and cook for another minute and remove from flame.
• Cake:
• Beat the eggs till fluffy.
• Add the sugar and the oil and continue to beat with a hand blender or in a mixer till the mixture is smooth and the sugar has melted completely.
• More smooth the batter more soft the cake will be.
• Mix the baking powder in the maida and mix the sugar, oil and egg mixture slowly into the maida, taking care that no lumps form.
• Upside Down Cake:
• Grease a circular cake tin and lay out the pineapple pieces on the bottom of the tin.
• Pour the prepared batter gently on the the pieces and bake it in a preheated oven at 180C or till cake is done.
• To check if the cake is ready insert a tooth pick in the center of the cake if it comes out clean without any mixture coating, the cake is ready.
• Allow the cake to cool in the oven for 15 miutes.
• When the cake gets coool , invert the cake on a serving dish with the pineapple sides on the top.
• Top it with the strawberry sauce.

CORNFLOUR CAKE RECIPE

        Ingredients:

4 oz. cornflour
1 oz. flour
2 oz. castor sugar
2 oz. butter
1 tspful baking powder
1 egg
Little milk

How to make cornflour cake:

• Cream the butter and sugar, and add the egg beaten with a little milk.
• Then add the sieved cornflour, flour and baking powder.
• Put into a prepared cake tin and bake in a moderate oven for about 1 hour.

MARBLE CAKE RECIPE

       Ingredients:

120 gms melted Butter
160 gms Sugar
3 Eggs
200 gms Flour (Maida)
1/2 cup milk
60 gms Cocoa Powder
1 tsp vanilla Essence

How to make marble cake:

• Mix the flour and the baking powder.
• Cream together the butter, essence and sugar.
• Add the eggs one at a time and beat till the mixture is smooth and sugar gets blended well.
• Now mix flour and milk alternately in the mixture.
• Mix well till the batter is smooth. Divide this batter into 2 parts.
• In one portion add cocoa powder.
• Grease and line a 8 inch baking tin. First pour 1 layer in the tin then the second and continue this process alternatively.
• Bake this tin in a preheated oven at 180 - 200C for 15 minutes and then reduce the temperature and bake for another 10 minutes or until the cake gets golden on top.
• Cool the cake and invert it on a dish.

CHOCOLATE ANGEL CAKE

        Ingredients:

1/4 cup Cocoa Powder
1/4 cup Hot Water
1 1/2 cup Granulated Sugar
3/4 cup Fine Wheat Flour (Maida)
1/4 tsp Salt
12 Eggs White
1 tsp Cream of Tartar

How to make chocolate angel cake:

• In a bowl mix cocoa powder and hot water and keep aside.
• Preheat the oven at 350F
• In a separate bowl sift together flour, 3/4 cup sugar, salt and keep aside.
• Beat the eggs till foamy and then add cream of tartar.
• Beat till the mixture forms peak.
• In the egg mixture add the remaining sugar.
• Now then gently add half the sifted flour.
• When completely mixed add the remaining half of flour.
• Now pour some of this mixture in the cocoa powder mixture and stir well.
• When done pour this egg cocoa mixture back to the remaining egg flour mixture.
• Mix lightly.
• In an ungreased dish pour this mixture.
• Bake this dish for 50 minutes or till the tooth pick comes out clean.
When baked completely let it cool.
• Then with the help of a knife invert it on a plate.
• Serve it with fresh berries and vanilla ice cream.