GULGULAS 1 cup plain flour 1 cup self raising flour 1 egg Pinch of salt 2 small..bananas mashed Milk 1 tblsp butter 1/2 cup dessicated coconut 1/2 tsp baking soda 1 cup sugar
Mix banana sugar butter eggs and salt. Mix well add flour and make batter using milk gradually, sorry didnt measure. Batter should be thick not runny. Let it rest for 10mins. Add baking soda and mix well. Deep fry in med to hot oil till its golden brown.
CAKE • 3 cups all-purpose flour • 2 cups granulated sugar • 6 tablespoons cocoa powder • 2 teaspoons baking soda • 1 teaspoon salt • 3/4 cup vegetable oil • 2 tablespoons white vinegar • 1 tablespoon vanilla extract • 2 cups warm water • FROSTING • 1 1/2 cups brown sugar • 6 tablespoons salted butter • 6 tablespoons milk • 1/2 teaspoon salt • 1 teaspoon vanilla extract • TOPPING • 1 cup mini chocolate chips
1. MAKE THE CAKE: Preheat oven to 350 degrees F. In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. Mix very well and pour into a single layer in an ungreased 9×13 baking dish. Create three wells with your fingers down the center of the flour mixture (going lengthwise). 2. Pour the vegetable oil in one well, the vinegar in another and the vanilla in the last. Stir loosely. Add the water and stir until mixture is free of lumps. Place in the preheated oven and bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean. 3. MAKE THE FROSTING: While the cake is baking, add the brown sugar, butter, milk, salt and vanilla to a medium saucepan. Bring to a boil over medium-high heat, stirring constantly. Let boil for 1 minute (still stirring), remove from heat and pour into a heat-proof bowl. Place the bowl in the fridge until the frosting is firm, about 20 minutes. Whisk until smooth. 4. ASSEMBLE THE CAKE: Spread the cooled frosting onto the cake and top with chocolate chips.
FOR THE CAKE: • 2 cups sugar • 1.5 cups all purpose flour • 1 cup cake flour • 1.5 tsp kosher salt • 1.5 tsp baking powder • 1.5 tsp baking soda • 2 large eggs • 2 cups full fat unsweetened coconut milk • 2 Tbs lemon juice or white vinegar • 1 tsp vanilla extract or vanilla bean paste • 1 tsp coconut extract • 1 tsp jasmine extract* • 1/2 cup coconut oil, liquid at room temp
FOR THE FROSTING: • 1 cup unsalted butter • 2.5 cups powdered sugar, sifted for lumps • 1/2 tsp kosher salt • 1 tsp vanilla extract or vanilla bean paste • 1 tsp coconut extract • 1 tsp jasmine extract • 1 Tbs coconut milk, if needed
FOR THE CAKE: 1. Preheat your oven to 350 degrees F (175 C). 2. Grease and flour a 13 x 9 inch baking dish or line it with parchment, overlapping two of the edges. 3. In a large bowl, mix your dry ingredients: the sugar, flour, cake flour, salt, baking powder and soda. Set aside. 4. In a medium mixing bowl, whisk the coconut milk and lemon juice or vinegar. Let it sit for just a minute or two and then whisk the eggs in as well as all three extracts: vanilla, coconut, and jasmine. Lastly, whisk in the coconut oil. 5. Then add the wet ingredients to the dry and stir to combine (without over mixing). 6. Pour the batter into the prepared baking pan. 7. Bake for 40 mins, rotating the pan halfway through, but begin checking for doneness at 35 mins. 8. Let it cool in the pan before transferring to a cooling rack and allow to cool completely before icing.
3 eggs 1/3 cup butter – I prefer salted butter – 1 cup powdered sugar 1 1/2 cup flour 1 1/3 level tsps baking podwer 1/8 tsp baking soda – optional – 1/3 tsp vanilla essence 1/3 cup milk 1/3 tsp salt
pre-heat 10 greased baking tray at 340F/170C seive flour + baking powder + baking soda+ salt beat the eggs well add butter and beat again add sugar and mix well fold in the flour mix to the egg batter alternating with milk add vanilla essence set the mix into the tray and bake it for 25-30 mins or till the cake is done cool it on a rack sprinkle some sugar+cinnamon dust or just sugar dust – optional – Its one of my mom’s favorite tea-time cakes.
Yield: 1 three layer 8′ cake 10 ounces (2 1/2 cups) cake flour 1 tsp baking soda 1/2 teaspoon kosher salt 1/3 cup buttermilk 1/4 cup canola oil 1/2 teaspoon almond extract 1/2 vanilla bean 4 ounces unsalted butter, room temperature 1 1/2 cups sugar 2 large eggs, room temperature, beaten 1 cup pureed strawberries 1 teaspoon lemon zest
– Preheat the oven to 350 degrees. Butter three 8” cake pans and line with rounds of parchment. Set aside. – In a medium bowl, sift together the flour, baking soda, and salt. Set aside. – In another medium bowl, combine the buttermilk, oil, and almond extract. Set aside. – Split and scrape out the seeds from the vanilla bean. Rub the seeds into the sugar. In an electric mixer, beat the butter and vanilla sugar with the paddle attachment until it forms a paste. Add the eggs in a slow stream, beating well after each addition. Beat for 1 minute at medium speed. Gradually add the buttermilk mixture and beat for 1 minute at medium speed. – Reduce the speed to low and add the flour mixture. Mix until just combined. Stir in the pureed strawberries and the lemon zest. – Spoon into the prepared cake pans and bake until the cakes spring back when touched lightly in the center. Cool before removing from the pan. STRAWBERRY CREAM CHEESE FROSTING: 1 pound cream cheese, room temperature 6 ounces unsalted butter 1 cup powdered sugar 6 tablespoons strawberry jam 1 teaspoon vanilla extract 2 teaspoons? lemon juice 1/4 teaspoon kosher salt – In the bowl of a stand mixer with the paddle attachment, beat the butter and cream cheese on medium speed until smooth. – Sift in the powdered sugar, and beat on low speed until incorporated. Add the strawberry jam, vanilla, lemon juice and salt, and beat well to incorporate. If the frosting is lumpy from the sugar, bump the speed up to medium-high continue beating until smooth. Hit Share To Save On your Wall.
1. WHISK fudge topping and 1 cup COOL WHIP in medium bowl until blended. 2. Add dry pudding mix; stir 2 min. Stir in 1 cup cookies. 3. ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; cover with half the COOL WHIP mixture. Repeat layers. 4. Top with remaining sandwiches. 5. Frost with remaining COOL WHIP; press remaining cookies into top and sides of dessert. Wrap loosely with foil. 6. FREEZE 4 hours.
1 and ½ cup of flour
2 teaspoons baking powder
1/2 teaspoon of salt
1 cup of yogurt
1 cup of sugar
3 very large eggs
Grated peel of a lemon
1 teaspoon vanilla extract or vanilla sugar
1/2 cup of oil
1/3 cup of freshly squeezed lemon juice
Heat the oven at 180 ° C. Lubricate the oblong baking tray and sprinkle with flour or paste baking paper.
Sift the flour, baking powder and salt into the bowl together.
In another pot, mix together yogurt, sugar, oil, eggs, lemon peel, lemon juice and vanilla.
Slowly mix the dry ingredients in the wet with a silicone spatula. Do not overdo it, just make sure there are no dry particles. Pour the dough into the prepared form and bake for about 50-55 minutes, or until the cake comes up with a pleasant brownish-golden tan.
Let the cake cool for 15 minutes in the mold before removing it.
You can sprinkle a cake of powdered sugar before serving or make a glaze of lemon juice and powdered sugar to pour it on.