Ingredients Flour 100gms Eggs 4no.s Sugar 100gms Assorted essence 3ml Peel 75gms Black jack 15 to 20gms Spice powder 5gms Calcium propionate 5gms Preparation Method for Plum Cake : Proceed as for plain sponge. Add black jack as required. Fold in the flour fruits & mixed spices. Pour into prepared cake tin & bake at 325°F for 30 minutes.
Ingredients quantity Flour 200g Baking powder 1tsp Salt a pinch Ground cinnamon ½ tsp Margarine 115g Castor sugar 140g Egg 2Nos. Milk 5tsp Preparation Method for Pineapple Upsidedown Cake : Sift flour, baking powder salt and cinnamon. Cream fat and sugar until light and fluffy. Gradually add beaten eggs to creamed mixture. Fold in sieved flour alternatively with mix. Pour over prepared tin to cover fruit topping…. Read Article →
Ingredients for Japcake : Egg whites 2no.s Sugar 90gms Almond essence 2 drops Banana 2no.s Cashew nut 90gms Icing sugar 90gms Butter 45gms Vanilla essence 5ml Preparation Method for Japcake : Whisk egg white until stiff add sugar and ground nuts. Line swiss roll tin with oiled paper and spread with the mixture. Bake in a centre of slow oven 175C (350F)… Read Article →
Ingredients for Gum Paste : Icing sugar 500g Corn Flour 50g Luke warm water 1tsp Egg White 1nos. Gelatin 15g Preparation Method for Gum Paste: Place the sifted icing sugar and starch on a wooden surface and make a well in the centre. Pour in the luke warm water. Put the egg white in a bain marie and heat gently. Stirring with your finger tips. Pour this mixture into… Read Article →
Ingredients for DARK CHOCOLATE MOUSSE CAKE Dark chocolate 600gms Egg yolk 180gms Sugar 180gms Whipped cream 1kg Gealtine 25g Coffe liquor 25g Preparation Method for DARK CHOCOLATE MOUSSE CAKE Cook egg yolk & sugar Add gelatine Add dark chocolate melted. Add and fold in the whipped cream.
Ingredients Milk 200ml Eggs 2no.s Sugar 50gms Coffe powder 1gms gelatine 8 to10gms cream 100ml Preparation Method for Coffee Mousse Heat the milk to boiling point with the grated zest of the orange. Cream the yolk and sugar together till it dissolves. Soak the gelatin in hit water. Add the hot milk & stir well with mixtures. Pour the soaked gelatin with coffee powders & mix it till it setting… Read Article →
Ingredients Jelly 20gms Swiss roll 10pts Bavarion cream 200gms Preparation Method for Charotte Russe Prepare jelly pour in a mould and keep it for setting. Dip the swiss roll pieces in the liquid jelly and arrange along the sides and bottom of the mould. Coat with jam and fill in the filling. Pour in the set bavarion cream & keep for setting. When set ”D” mould by immercing… Read Article →
Ingredients for Cherries Knobs Flour 100gms Butter 50gms Sugar 25gms Egg 1/2no Chrrie 15gms Limerind 1/4tsp Milk 1/2tsp Cashewnuts 25gms Cherries Knobs Preparation Method : Sify flour Cream fat and sugar. Beat egg yolk and rind into the fat mixture. Until light and fiuffy. Add milk and flour alternately until dough is soft but not sticky. Knead well. Divide into portions the size of walnuts. Form… Read Article →
Ingredients : CHOROTTE ROYALE Jelly 20gms Swiss roll 10pts Bavarion cream 200gms Preparation Method : CHOROTTE ROYALE Prepare jelly pour in a mould and keep for setting. Dip the swiss roll pieces in the liquid jelly and arrange along the sides and bottom of the mould. Coat with jam and fill in the filling. Pour in the set bavarion cream & keep for setting. When set ”D” mould by… Read Article →
I would like to show the preparation method of carrot cake on a video format which will be more interesting.