Almond cake

Almond cake

Ingredients

5 egg whites (at room temperature)
Pinch of salt
75g/3oz caster sugar (1/3 Cups)
175g/6oz ground almonds (1 Cup)
1 orange, zest only, grated
1 tbsp. orange liqueur (optional)
25g/1oz slivered almonds

Preparation method

1. Preheat the oven to 190C/375F/Gas 5.
2. Grease and line a 20cm/8in spring form cake tin.
3. Whisk the egg whites with the salt until they stand in soft peaks. Whisking constantly, add the sugar a little at a time. Continue whisking until the mixture is firm, shiny and very thick.
4. Fold in the ground almonds, orange zest and the liqueur, if using, with a metal spoon. Pour the mixture into the cake tin and sprinkle the slivered almonds over the top.
5. Bake for 30 minutes or until a skewer inserted into the centre comes out clean.
6. Allow to stand in the tin for 10 minutes, then loosen, turn out and leave to cool on a wire rack


http://www.bbc.co.uk/food/recipes/almondcake_74644.pdf

http://www.recipegoldmine.com/kitchart/kitchart2.html

Sponge Cake

SpongeCake

Ingredients:

Eggs – 3

Flour – 1 cup

Sugar – 1 cup

Baking Powder – 1 tsp.

Whipping Cream.

Method of Preparation:

1.       Preheat the oven to 180° C/ gas 160° C/ gas 4. Grease 20 cm cake tin and line the bottom with a circle of greaseproof paper.

2.      Beat eggs in electric mixer for 5 - 10 minutes. Add sugar and beat in electric mixer till it completely dissolves.

3.      Combine baking power & flour to the above mixture

4.     Finally add whipping cream to the above mixture and combine to make batter.

5.      Bake in the preheated oven at 150° C for 40 minutes or until the skewer inserted comes out clean.

Plain Cake

Plain Cake

Ingredients:

Eggs – 3

Flour – 1 ½ cup

Oil – ½ cup

Sugar – 1 cup

Baking Powder – 1 tsp.

Cardamom Powder – 1 tsp.

Saffron & Rose Water (2 tbsp.)

Sesame seeds to garnish

Method of Preparation:

• 1.       Preheat the oven.
• 2.      Beat eggs in electric mixer for 5 - 10 minutes. Add sugar and beat in electric mixer till it completely dissolves. Add oil and beat again.
• 3.      Add Saffron & Rose water, cardamom and baking power to the above mixture
• 4.     Add flour to the above mixture and combine to make batter.
• 5.      Line the baking dish and pour the above mixture into the dish.
• 6.     Bake in the preheated oven at 150° C for 40 minutes or until the tooth pick inserted comes out clean.

How to make a 5 minute Chocolate Cake

How to make a 5 minute chocolate cake

You will need:
 4 tbsp Plain Flour
 2 tbsp Cocoa Powder
 4 tbsp Caster Sugar
 1 Egg
 3 tbsp Milk
 3 tbsp Sunflower Oil
 Chocolate Chips
 Vanilla Essence
 1 Mug
 1 Tablespoon
 1 Microwave

Step 1: Getting Started

In a mug, combine 4 tablespoons of plain flour, 2 tablespoons of cocoa powder and 4 tablespoons of caster sugar. Give it all a good stir. Now add an egg and mix it up a bit more. Make sure it’s all well combined before moving on.

Step 2: More Ingredients
Stir in 3 tablespoons of milk and 3 tablespoons of sunflower oil. Add some chocolate chips and a splash of vanilla essence.

Step 3: Mix it up
Now give it another stir.

Step 4: Microwave
Put it in the microwave for 3 minutes at 1000 watts. No liquid nitrogen in sight, just simple, delicious microwave chocolate cake in five minutes flat.

Time to enjoy your microwave cake in a mug. Make sure you share this unique cake recipe with friends and family!
http://uk.lifestyle.yahoo.com/how-to-make-a-5-minute-chocolate-cake.html

Chocolate marble cake

Chocolate Marble Cake

 Ingredients:

• Softened Butter  - 225g 
• Caster Sugar - 225g 
• Eggs - 4 
•  Self-Raising Flour - 225g 
• Milk - 3 tbsp. 
• Vanilla Extract - 1 tsp. 
• Cocoa Powder - 2 tbsp. 

Method of Preparation:

1.   Heat oven to 180C/gas 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper. If you want to make life easy, simply put all the ingredients (except the cocoa powder) into a food processor and whizz for 1-2 mins until smooth. If you prefer to mix by hand, beat the butter and sugar together, then add the eggs, one at a time, mixing well after each addition. Fold through the flour, milk and vanilla extract until the mixture is smooth.

2.   Divide the mixture between 2 bowls. Stir the cocoa powder into the mixture in one of the bowls. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately. When all the mixture has been used up (and if young kids are doing this, you'll need to ensure the base of the tin is fairly evenly covered), tap the bottom on your work surface to ensure that there aren't any air bubbles. Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.

3.   Bake the cake for 45-55 mins until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool. Will keep for 3 days in an airtight container or freeze for up to 3 months.

Simple Chocolate Cake

Ingredients:

175g (6oz) margarine or softened butter

175g (6oz) caster sugar

3 large eggs

150g (5oz) self-rising flour, sifted

50g (1¾oz) of cocoa, sifted

1tsp baking powder

1tsp vanilla extract

Pinch of salt

For simple chocolate icing

100g (3½oz) of dark chocolate 100g (3½oz) of chopped butter

Method of Preparation:

Simple Chocolate

1.      Heat the oven to 180°C (gas mark 4). Lightly grease an 18cm (7in) round cake tin with a little extra butter or margarine and cut a piece of greaseproof paper or non-stick baking parchment to fit the base of the tin.

2.      Put all the ingredients in a large mixing bowl and beat with a wooden spoon or a hand-held mixer for 1 minute, or until just combined. It's important not to beat the batter too much – just long enough to make it smooth.

3.      Pour or spoon the mixture into the tin, smooth the top and bake on the middle shelf of the oven for about 45-50 minutes. The cake is cooked when it looks well risen and golden; the top should spring back when lightly touched with a fingertip. Another test is to insert a skewer into the centre of the cake - it should come out clean.

4.      Let the cake sit in the tin for 5 minutes, then gently run a knife around the edge and turn the cake out onto a wire rack to cool.


5.   For the icing, place the dark chocolate and chopped butter in a heatproof bowl and set over a saucepan of very hot water until melted. Cool for 15 minutes, and then spread over the top of the cooled cake.

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Carrot Cake

Carrot Cake

Ingredients
300g plain flour (approx. 2 cups)

2 tsp cinnamon

1 tsp baking powder

½ tsp bicarbonate of soda

200g soft brown sugar (approx. 1 cup)

4 eggs

250ml oil

1 orange, zest

1 lemon, zest

200g carrots, finely grated

150g walnuts, chopped

227g tin pineapple pieces, well drained and chopped (optional)

Frosting

125g unsalted butter at room temperature

50g icing sugar

250g cream cheese

Serves 12

Preparation and cooking times
Prep 40 mins.
Cook min 1 hr 20 mins. plus cooling time

Method of Preparation: 

1. Heat the oven to 150C/fan 130C/gas 2. 
2. Line a 20cm, 10cm deep cake tin. 
3. Sift the flour, cinnamon, baking powder and bicarbonate of soda together and stir in the sugar. 
4. Beat the eggs with the oil and citrus zests.
5. Stir in the carrots and fold everything into the flour mixture. 
6. Fold in the walnuts and pineapple if using. 
7. Spoon the mixture into the tin and bake for 1 hour 20 minutes or until a skewer comes out clean. 
8. Cool.

1. For the frosting, beat the butter and icing sugar together until soft and then beat in     the cream cheese. 

2. Chill the mixture until it's thick but spreadable. 

3. Spread a thick layer on top of the cake, making sure the side of the icing is flat and 

continues upwards from the side of the cake. 

 

Coconut Cake

Ingredients:

3 Eggs
1 Cup Sugar
½ Cup Oil
½ Rainbow Milk
1 Cup Flour
1 tsp. Baking Powder
½ Cup (125 ml.) Coconut Powder

Preparation:

1. Beat eggs with an electric mixer, add sugar & beat till it dissolves.
2. Add oil mix again, add rainbow milk.
3. Mix flour, baking powder & coconut powder in a separate bowl. Add this to the egg mixture.
4. Bake in a preheated Owen on low temperature for approximately for 45 min.