Make your own free website on Tripod.com
CAKES & PUDDINGS



Here is a list of the cake recipes featured in my collection:

Custard Cake


Quantity Ingredients
3/4 cup All purpose flour
3 medium sized Eggs
1/4 cup Custard powder
1/2 tsp Vanilla flavor
3/4 cup Sugar
2 tbsp Milk
1/2 tsp Baking powder


For the garnish: Cherries and 2 tbsp of grated Chocolate.


Method:


Seive the flour, custard powder and the baking powder. Mix and set aside. Beat eggs and sugar in a bowl of fairly hot water. Beat till very light and fluffy. Remove from the hotwater bowl and gradually fold in the seived flour and the milk. Pour into a baking container that has been lined with greaseproof paper. Bake at 200oC for about 12-15 minutes. Cool and cut the cake in between in half horizontally. Soak half the cake in sugar syrup (Prepared by boiling 5tbsp sugar with 5tbsp water). Pour1/3 of the basic custard(Prepared by mixing three tbsp of custard powder, 11/4 cups of milk and 3 tbsp of sugar. Mix them well and then bring to a boil over low flame) over half of the cake. Place the second half of the cake over the first. Again dredge with sugary syrup and pour the remaining custard over the top and the sides of the cake. Sprinkle crushed cornflakes over the edges and grated chocolate in the center with galce cherries along the corners. Chill and serve.



Back to top


Rich Chocolate Cake


Quantity Ingredients
170g Butter
170g Powdered sugar
140g All purpose flour
2 tbsp Cocoa powder
3 Eggs
1/4 cup Milk
1 tsp Vanilla flavor
1/2 tsp Baking powder

For the icing:


Quantity Ingredients
100g Melted butter
175g Powdered sugar
3 tbsp Milk
3 tbsp Cocoa powder

For the decoration: 1/2 tsp fresh cream beaten with 2 tbsp powdered sugar


Method:


To prepare the cake:


Mix butter and powdered sugar well. Add eggs one at a time and beat well. Seive together the flour, cocoa powder and baking powder. Fold in the cocoa- flour mixture. Add vanilla flavoring and milk. Pour mixture into a baking bowl and bake for 10-15 mins in a pre heated oven at 200oC, then reduce the temperature and bake at 170oC for 30 mins till the cake is done. Cool. Cut horizontally.


To prepare the chocolate fudge icing:


Gradually add icing sugar and cocoa powder to melted butter. Cook for 2-3 mins on low flame stirring all the while until you get a smmoth paste. Add milk. Stir. Sandwich the cake layers togehter with a layer of icing and pour the remaining icing on the top of the cake. Decorate with fresh cream.



Back to top


Chocolate Cake with Dates and Walnuts


Quantity Ingredients
75g Flour
50g Sugar
50g Butter
25g Chopped walnuts
100g Dates
1 Egg
1/8th tsp Baking powder
1/4 tsp Soda bi-carbonate
1/4 cup Water
1/2 tsp Vanilla flavor

Method:


Wash and chop the dates. Soak overnight in 1/4 cup of water, along with soda bi-carbonate. Cream butter and sugar till light and fluffy. Beat eggs seperately and gradually add to the mixture beating well. Add vanilla flavoring. Mix seived cocoa flour mixture alternatively with chopped walnuts and dates. Pour in a greased pan and bake in the oven at 200oC till done.



Back to top


Irish Cream Cake


Quantity Ingredients
200g Shotcrust pastry
200g Sponge
150g Raspberry jam

To Prepare:


Cut the short crust pastry and the sponge into 12 discs. Spread equal quantities of jam on each short crust pastry disc and keep aside.

For the whisky cream:

Quantity Ingredients
300g Sweetened whipped cream
45ml Irish whisky
2 Egg yolks
40g Sugar
5g Gelatine

To Prepare:


Dissolve gelatine in 20ml of lukewarm water and keep aside. Pour in the rest of the ingredients(except the cream) and cook in a double boiler stirring continuously, until slightly thick. Remove and cool. When cool, add gelatine and mix well. Then fold in the cream and divide into 12 equal portions.

For the mocca cream:


Quantity Ingredients
300g Sweetened whipped cream
10g Instant coffee
2 Egg yolks
40g Sugar
50ml Milk
5g Gelatine

To Prepare:


Dissolve the instant coffee and gelatine in luke warm water. Beat the egg yolks well and fold int he sugar and milk. Next add the gelatine ot his and fold in the cream and refrigerate.

For sugar syrup:


Quantity Ingredients
100g Sugar
15ml Lemon juice
60ml Irish whisky

To Prepare:


Put sugar into a pan and add lemon and 120ml of water and bring to a boil. Remove and add whisky, mix well and cool Divide into 12 portions.

For vanilla sauce:


Quantity Ingredients
450ml Vanilla sauce
45ml Rum

To Prepare:


Put vanilla sauce into a bowl add rum and mix well and transfer into a piping bag.

For chocolate sauce:


Quantity Ingredients
50g Bitter chocolate
20g Cocoa powder
100g Sugar
5g Cornflour
15g Unsalted butter

To Prepare:

Break chocolate into small pieces. Mix sugar, cocoa and cornflour. Boil 200ml of water in a saucepan and add the cocoa mixture and cook on medium heat until it begins to bubble. Then add the chocolate and butter and cook until the sauce is consistet. Remove and strain. When cool transfer to a piping bag and when cool refrigerate.

For almond wafers:


Quantity Ingredients
175g Almonds
1 Egg
5 Egg whites
200g Sugar
75g Flour

To Prepare:


Beat the egg and egg whites in a bowl and then fold in the sugar, flour and then the almonds. Reserve in refrigerator over night and the divide into 20 equal portions. Grease a baking tray and bake these slices in a pre-heated oven at 375oF until the edges are dark brown(This takes approx. 15 mins). Remove and cool.

Other garnish:


Quantity Ingredients
60g Sweetened whipping cream
10g Chocolate shavings

To Prepare:


Put the cream in the piping bag.


Assembling:


Arrange the 12 moulds/ rings on a tray, place the jam coated shortcrust pastry discs in the moulds/ rings, put in the vanilla sponge siscs on the top and sprinkle a portion of the sugar syrup on each. Next spread a portion of whisky cream on the sponged the soaked sponge, and level with a spatula. Spread a portion of mocca cream on the whisky cream level with a spatula and refrigerate.

Method for serving:


Pipe out the vanilla and chocolate sauces, demould and place a portion of the cake in the middle of each plate. Pipe out a whipped cream star, arrrange 2 walnut halves and embed the almond wafers and serve.

Back to top




Banana Nut Coffee Cake


Quantity Ingredients
1/2 cup Melted butter
1/4 Cup Milk
1 Egg
1/2 Cup Mashed ripe banana
3/4 Cup Sugar
1 Cup Flour
1/2 Cup Chopped nuts
3/4 Tsp Baking powder
1/4 Tsp Salt
1/4 Tsp Baking soda

For the Nut Topping:


Quantity Ingredients
1/4 Cup Chopped nuts
1 Tbsp Flour
1/8 Tsp Cinnamon
1 Tbsp Butter

Method:


In a medium bowl, combine butter, milk, sugar, egg and banana and beat up well. Add flour, nuts, baking powder, salt and baking soda and beat up further until the flour is moistened. Combine nuts, flour and cinnamon. Blend in the butter and set aside. Preheat the oven to 300oF. Pour batter into a greased baking tray. Sprinkle with the nut topping and cook for 30-40 minutes. Cool. Serve with nut topping and whipped cream.


Back to top




Lemon Chiffon Cake


Quantity Ingredients
11/2 Cups Sugar
2 Cups Flour
8 Eggs
1 Tsp Baking powder
11/4 Tsp Salt
1/2 Cup Melted butter
1/4 Cup Water
1 Tbsp Grated lemon peels
1/2 Cup Lemon juice

Method:


Preheat the oven to 300oF. Combine 1 cup sugar, flour, baking powder and salt in medium bowl. Stir in the melted butter, lemon peel and juice and egg yolks. Stir until smooth. In a large bowl beat up the egg whites until frothy. Gradually add 1/2 cup sugar and beat until stiff. Add large spponful of beaten whites to the egg yolk mixture and stir until smooth. Lightly fold egg yolk mixture into the whites until well blended. Pour into a greased pan and bake for about 65-70 minutes. Invert cake and cool completely before serving.


Back to top




Apple-Sauce Cake


Quantity Ingredients
2 Cups Flour
1 Cup Chopped walnuts
1 Tbsp Cinnamon powder
1 Tbsp Baking Soda
11/2 Tsp Salt
1 Tsp Baking powder
1 Tsp Nutmeg
1/4 Tsp Cloves
2 Cups Sugar
1/2 Cup Melted butter
3 Eggs
15 oz Apple sauce

Method:

In a medium bowl mix flour, walnuts, cinnamon, baking soda, salt, baking powder, nutmeg and cloves. In another bowl beat sugar, butter, and eggs well. Next blend in the flour mixture gradually and then the apple sauce and beat till smooth. Pour batter into a greased pan and bake in a preheated oven at 300oF, for 60-70 minutes.

Back to top




Back Email Home Next


Priya's Main Page Recipes Main Page


You are visitor # to this page since October 25, 1997.

Back to top