4 eggs 1 2⁄3 cups granulated sugar 1 cup vegetable oil 1 (15 ounce) can pumpkin puree 2 cups sifted all-purpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1 teaspoon salt 1 teaspoon baking soda Icing 1 (8 ounce) package cream cheese, softened 1⁄2 cup butter or 1⁄2 cup margarine, softened 2 cups sifted confectioners’ sugar 1 teaspoon vanilla extrac
DIRECTIONS
Preheat the oven to 350°F. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars. To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.
1 package of jello lemon pie filling (small packet, equals 2 cups or 4 servings) 1½ cups of white granulated sugar ¾ cup unsalted butter, softened 4 teaspoons baking powder 1¾ cups all-purpose flour 2 tbsp fresh lemon zest 1 tsp vanilla extract 1¼ cup whole milk 3 tbsp cornstarch ? cup canola oil 1 teaspoon salt 4 eggs
Instrutions :
Preheat the oven to 325 degrees F. Grease and flour a standard Bundt pan.(the 12 cup capacity) In a medium bowl, whisk together the flour, cornstarch, baking powder and salt then set aside. Using an electric mixer on medium speed with a paddle attachment, cream together the butter and granulated sugar until light and fluffy, about 3 minutes.Add in the lemon pie filling mix and combine thoroughly. Beat in the eggs, one at a time, making sure each is thoroughly incorporated. Mix in the lemon zest. Combine the milk, oil and vanilla extract in a large measuring cup or bowl. Starting with the dry ingredients, alternate pouring a third of the wet and dry ingredients into the bowl, incorporating thoroughly after each addition. You will end on the wet ingredients. Mix on medium speed for 2 minutes after the last addition. Pour the cake batter into the prepared Bundt pan and bake for 50 to 60 minutes, or until a tester inserted into the center of the cake comes out clean. Invert the cake onto a baking rack to cool. Frost with Lemon Buttercream Icing when the cake has completely cooled and sprinkle lemon zest over the icing if wanted.
In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and salt; beat into creamed mixture until blended. Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick inserted near the center comes out clean.
1 super moist yellow cake mix 1 tablespoon pineapple juice 1 egg milk butter, melted
Directions :
Follow the directions on any super moist yellow cake mix you choose (I like Duncan Hines), however, replace the oil in the recipe and use melted butter instead. Replace the water in the recipe and use whole milk instead. Add one more large egg than the directions call for, and add the tablespoon of pineapple juice. Then follow the directions for baking. Pour batter into two greased 6 inch cake pans. Bake as directed on box or until cake tester comes out clean when inserted in the center of cakes. Once the two cakes have finished baking, allow them to cool completely. No Bake Cheese Cake Filling
3 (8oz each) packages cream cheese (room temperature) 2/3 cups plus 6 tablespoons sugar 1 1/2 cups whipping cream 3 tablespoons pure vanilla extract In the electric mixer on high speed whip the heavy cream until soft peaks form and set aside. Then in another bowl, on medium speed, mix the cream cheese, sugar and vanilla until light and creamy. Fold in the whipped cream. Cake Assembly Make cake as directed and cool completely. Slice the two cakes in half lengthwise through the middle, using a long serrated knife. Set all four of the cake layers aside. Place your bottom layer on a plate. It should be evenly flat on top. Pour and spread some of the cheesecake filling on bottom layer. Top with a second cake layer that should be evenly flat as well. Pour and spread some of the cheesecake filling on second layer. Add a third layer making sure it is also evenly flat on top. With a flat spatula spread the remaining filling on top and all around the sides cake. Next, place a pineapple ring on top of cake and gently press down into filling. Make fine crumbs out of the final layer you did not use by using a food processor. Apply cake crumbs to the sides of cake. Top with a maraschino cherry for an added garnish! Hit Share To Save On your Wall!
First of all, Grate mandarin using a grater to make its zest. Grate the orange part. Stop grating once the white part is visible. Don’t grate the white part. ½ tsp mandarin zest is ready.
And now Cut the mandarin into half. Squeeze it directly on a sieve so that its juice gets strained through it in a bowl. ¼ cup of mandarin juice has been extracted.
After this Grease a baking tray with some oil. Spread it evenly. Cut a butter paper in round shape as the base of the baking tray. Place it inside the baking tray.
Take refined flour in a big mixing bowl and add baking soda and baking powder in it. Sieve the mixture twice so that all the ingredients mix well. Keep it aside.
Take mandarin juice in a big bowl and add flax seeds powder, oil and mandarin zest into it. Now Mix everything well together and Now add powdered sugar into the mixture. Again Mix it well. Keep whisking the mixture until it turns fluffy.
After that add refined flour mixture into the wet ingredients mixture. Mix all the ingredients together. its very important to mix everything very well for sponge cake Whisk until the lumps dissolves completely and the batter becomes smooth. Batter for making cake is now ready..
Pour the cake batter into the greased tray. Tap the container so that the batter levels up and becomes even. After that, spread it evenly with the back of a spoon. Cake is ready for baking.
Preheat the oven at 180 degree centigrade. Place the baking tray on the bottom rack and bake the cake at 180 degree centigrade for 25 minutes. Check later. After 25 minutes, take the tray out, cake has turned golden brown from the top. Now to check from inside, insert a knife into it. Knife came out clean that means cake is baked aptly. Let the cake cool down completely.
To take the cake out from the baking tray, run a knife around the edges of the cake. Then place a plate on the baking tray and flip its side. Tap the baking tray gently on the top. Remove the baking tray. Egg less orange cake is now ready to eat. Serve this spongy and mouth-drooling egg less sponge cake as it is as a dessert or have it whenever you crave for it. Keep it in refrigerator and relish eating for 20-25 days. And now your cake is ready enjoy!!!
So this is my orange cake recipe and i hope you like it this.. what do you think about my recipe please give your comment in comment below and don’t forget to Facebook like and share.. Thank u for your time and have as good day.
1/2 cup plain flour 1 tsp garlic flakes 1/2 tsp paprika 1/2 tsp oregano Salt and freshly ground black pepper 2 Irvine’s Chicken breasts, cut into 4cm strips 1 cup breadcrumbs 1 Egg
Instructions
Place the flour in a resealable plastic bag and season with the garlic, salt and pepper. Place the Chicken in the bag with the flour and toss to coat (work in batches). Transfer the breadcrumbs to a rimmed plate, season with the salt and pepper and set aside. Whisk the Irvine’s Egg and 1 tablespoon water in a medium bowl. Remove a piece of the chicken from the flour, dip in the egg mixture, then the breadcrumbs, gently pressing the crumbs into the chicken, and set on a clean plate. Repeat with the remaining pieces of chicken. Deep fry the chicken pieces on medium heat until golden brown. Use a spatula to transfer the chicken nuggets to a paper-towel- line
Ingredients: All Purpose flour 1 1/2 cup Baking soda 1/4 tsp Baking powder 1 1/2 tsp Sugar powder 1 cup Milk 3/4 cup Oil 1/4 cup Coco powder 1 tsp Salt A pinch for cake, 1 cup for baking in cooker
Method Take a bowl & sifter. in sifter, add all purpose flour, baking soda, baking powder and salt and mix sift it all together. And now time to prepare wet ingredients: In other bowl, add powder sugar, milk, oil & mix it well Fold dry ingredient in 2 batches & whisk it well. This is to make sure that there is no lumps and now add vanilla essence and mix it well. Divide batter in 2 equal parts- one will be plain vanilla & another we will make chocolate mixture. In one part, add cocoa powder and mix it. And now preheat cooker: add salt in cooker & place wired rack over it. Remove sealing ring, pressure regulator & close lid, keep it on medium- high flame for the 10 minute (it you want to make this in oven you have to pre. heat oven at 250 degree for the 10 minute) Grease baking tin with butter. Followed by dusting some flour and cover it allover. Pour spoonful plain vanilla batter in the center of pan. and now followed by spoonful chocolate batter over it right on the middle. (you can see the picture) Continue pouring alternate batter until you wish them Final one, last tsp of chocolate batter. lets make a design with the help of toothpick. Start with center & pull towards edge of tin. Take stick out, clear it & repeat same step towards another edge. and add in the last one drop of vanilla batter. Care fully place it in preheated cooker and close it. bake it for 20 minute on low flame. For oven : (place the cake tin in oven . and bake 180 degree for 12 minutes. After 12 minutes baking is completed. and now remove the tin form the oven.) Open lid and check if is baked well by inserting stick till bottom which should come out clean Take it out and let it cool down
Grease a baking tray evenly with some butter and keep it aside. Cut the butter paper in round shape equal to the size of baking tray base. Grease it with some butter and place it into the container. Add baking powder, baking soda and cocoa powder into the refined flour. Mix everything really. Strain this mixture twice through a sieve so that the Mixture becomes even. Dry ingredients are now ready. Keep it aside.
Take melted butter in another bowl along with powdered sugar and whisk them together for a while. Now add condensed milk and again whisk them together until it becomes fluffy. Further add milk to it and mix everything together. Add the dry ingredients mixture in small portions into the wet ingredients mixture. Mix everything together until all the lumps dissolves completely. Batter for cake is now ready. Pour the batter into the baking tray. Tap the container on surface so that the batter spreads evenly. Preheat the oven at 180 degree centigrade. Place the baking tray on the middle rack of the preheated oven. Set the oven timer at 180 degree centigrade for 25 minutes. Let the cake bake and check later.
After 25 minutes, cake has turned nice brown in color. Take the tray out from the oven. If the cake is not ready in 25 minutes on 180 degree centigrade then bake it for 10 more minutes on 170 degree centigrade. To check whether the cake is perfectly baked or not, insert a knife tip into the cake if it comes out clean that means it is baked perfectly. Let the cake cool down for a while. Now the cake has cooled down completely. Take it out from the container. For this, run a knife around the edges of the cake. Place a plate on the top of the baking tray and then flip the baking tray upside down. Tap the container gently on the top. Remove the butter paper from the top of the cake. And now your yummy Egg less Chocolate cake is ready..
Sieve Flour, baking powder, soda all together two times. Now melt the butter or ghee and break the sugar into powdered form.Take sugar, butter and beat them well for 2-3 minutes. Now add condensed milk in the mixture and beat it again. Now keep on adding little little Flour baking powder mix into the batter (lumps should not be formed while mixing it). Keep on adding milk to the mixture as per the requirement to get the right consistency. Beat the batter for 2 minutes and add cashews, raisins to it. Now take a pan and grease it. Sprinkle some dryFlour into the pan to form a thin layer. This will let the cake come out easily out of the pan. Now pour the cake mixture into the pan. Heat the oven on 180 Celsius. Place the pan in the oven and set the timer for 25 minutes. Now lower down the temperature to 160 Celsius after 30 minutes and bake it for 20 minutes. Now take a tooth pick and poke to check whether it comes out clean or not. If the mixture is still sticky, then bake it for another 10 minutes. Check it again and turn off the oven. Egg-less Sponge Cake is ready. Let it cool down for a while and then separate it from the pan with the help of a knife. Cut the cake in whatever shape you like and serve it…..Likewise, you can try the same recipe with different fruits like almond cake, coconut cake etc.
