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CAKES

CAKES CAKES CAKES CAKES

I know cakes have always been a fascination for young brides, mothers, and all women. When you see a nicely made up cake you will want to make it for your loved ones, but most of the time it does not turn out well. So I am going to tell a few things which I have learned from my experience.


FEW THINGS TO REMEMBER:

Basic cake is equal flour, sugar, butter, and eggs. So, if u are taking 4 eggs, flour should be 200 gm, butter 200 gm, sugar 200 gm; if you are using cocoa powder make the flour 150 gm and cocoa 50 gm.

Lemon juice and grind give a nice flavour to the cake.

Always cook the cocoa powder to get the dark colour; put the cocoa powder in a saucepan pour little water into it and put it on slow flame; when steam comes out, keep aside to cool.

When using egg beater to mix cake always whip the egg whites first and keep aside and while separating the yolks see that yolk does not break and fall into whites and also there should not be any water in the pan or on the egg beater; only then you will get stiff egg whites.

I know some of you must have noticed that after adding the eggs the cream mixture curdles, do not worry add 1 tbsp of maida and beat it with electric beater.


BASIC CAKE:

INGREDIENTS:


BUTTER 25O GMS.
SUGAR 250 GMS.(powdered)
MAIDA 250 GMS.
EGGS 5
VANILLA 1 TSP.
BAKING POWDER 1 TSP.
MILK LITTLE.

LEMON JUICE AND GRIND (OPTIONAL)

METHOD:

Separate the yolks from the whites and beat the white stiff in another bowl with an electric beater or with a fork. Beat butter and powdered sugar till it becomes fluffy. Beat in the yolks one by one to the cream mix. Add vanilla, lime juice, and lemon grind (scrap the outer part). Sieve maida with baking powder and fold in the maida, egg white alternatively into the cream mix. Add milk if the mix is too thick. Grease a baking tray and dust maida in it. Pour the batter into it and bake for around 30 min at 180 degrees.


CHOCOLATE CAKE: This is the one of my fav. Always use yellow butter for chocolate cake, white butter gives a different colour.

INGREDIENTS:

MAIDA: 175 GMS.
SUGAR: 225 GMS.
BUTTER: 225 GMS.
COCOA: 50 GMS.
EGGS: 4.
BAKING POWDER: 1 TSP.
VANILLA: 2 TSP.
WATER OR MILK: 1/4 CUP
SODA POWDER: 1/2 TSP.

METHOD:

Cook the cocoa powder with little water over low flame and keep aside to cool. Separate egg yolk and beat the egg whites stiff in another bowl. Beat butter and sugar till fluffy. Add yolks one by one. Add cooled cocoa and mix well, add vanilla, fold in maida and egg whites, add milk to make it into a creamy consistency. Grease a bake tin, dust with flour and bake.


CHOCOLATE COFFE CAKE:
This one is my friend Elsy’s recipe, we had wonderful time in Mercara sharing our recipes.

BUTTER: 150 GMS.
MAIDA: 180 GMS.
COCOA: 3 TBSP.
NESCAFE: 2 TSP.
EGGS: 2.
SODA POWDER: 1/2 TSP.
BAKING POWDER 1/2 TSP.
BOILING WATER: 100 OR 150 ML.
SUGAR: 1 CUP.
VINEGAR: 1 TSP.
VANILLA; 1 TSP.
SALT: A PINCH.

METHOD:

Dissolve coffee in boiling water. Add cocoa into it and mix well / Cream butter, sugar, add eggs one by one, add vinegar, vanilla. Fold in the maida, baking powder, soda powder alternatively to the mix and bake in oven.


SATIN CHOCOLATE ICING:

SUGAR: 1 CUP.
MILK: 1/2 CUP.
COCOA POWDER: 3 TBSP.
BUTTER: 1 TBSP.

Put sugar, milk, and cocoa powder and bring it to boil and stir. Mix till leaves the sides of the pan or coats the back of the spoon. Add butter, stir for sometime. Let it cool. Pour it on top of cake. Sprinkle with silver balls.


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