Ingredients

• 150 g (5.3 oz) cream cheese, room temperature
• 2 Tbsp butter, room temperature
• 90 g (3.2 oz) sugar
• 3 eggs, separated
• 150 g (5.3 oz) warm milk
• 50 g (1.8 oz) cake flour, sifted
• 1/2 tsp lemon peel, grated
• 1/2 tsp lemon juice
• 1/2 tsp vanilla
• Melted butter and powdered sugar, for parchment paper
• 1 Tbsp apricot jam
• 1 Tbsp water

Instructions

1. Preheat oven at 320 F (160 C). Measure all the ingredients. Separate eggs into yolks and whites. Sift cake flour. Grate lemon peel. Prepare hot water for water bath.
2. Coat a 6″ round cake pan with melted butter. Place parchment paper in the pan, on the bottom and side. The parchment paper should also be coated with butter very well (the melted butter is not in the 2 Tbsp measurement). Sprinkle powdered sugar over the butter-coated parchment paper.
3. Cream soft cream cheese and 2 Tbsp butter with whisk, add 1/2 of sugar, and mix well. Add yolks one at a time, mixing well each time. Then add warm milk and mix until smooth. Add sifted cake flour and whisk well until there are no lumps. Mix in lemon peel, juice, and vanilla.
4. Separately, whip egg whites in an electric mixer, adding the rest of the sugar in 3 parts, until it forms a meringue with soft peaks.
5. Fold in 1/4 amount of the meringue into the cheese mixture. Then add the rest of the meringue, folding in, taking care not to deflate the foam of the meringue.
6. Pour the cake batter into the prepared pan. Place the pan in a hot water bath, and put in the oven. Bake at 320 F (160 C) for 20 minutes. Reduce to 285 F (140 C) and bake about 30 minutes. Turn up to 350 F (180 C) for 5 minutes for browning. Turn off the oven leaving the cake inside and the door open for 1 hour. Take the cake out from the oven and let cool completely before unmolding. Refrigerate at least 2 hours.
7. Heat jam and water in a small pan and let boil for a minute, and strain through a fine mesh. Cool for a few minutes, and brush the glaze on the top of the cheesecake.

Credit: JAPANESECOOKING101

Ingredients

2cups flour 4tablespoons cocoa powder 2cups caster sugar Pinch of salt 1and half teaspoons of both baking soda and baking powder 2eggs 1cup milk 1cup boiled water halfcup vegetable oil Caramel flavor or vanilla

Method

Sieve the cocoa powder Salt and flour in a bowl in a separate bowl crack the eggs add milk,oil,boiled water and essence then give it a whisk Now add the wet ingredients in the dry ingredients add your baking soda and baking powder mix well and bake Bake at 180degrees and you can have your chocolate cake. Thanks

Credit: Easy Recipes

Ingredients

1 1/2 cups self-raising flour 2 cups plain flour 2 cups caster sugar 1/2 cup cocoa powder 1 teaspoon bicarbonate of soda 1 1/2 teaspoons sea salt flakes 4 eggs 1 1/2 cups buttermilk 1/2 cup vegetable oil 2 teaspoons vanilla extract 395g can caramel top ‘n’ fill Sea salt flakes, to decorate Chocolate frosting 1/4 cup cocoa powder, sifted 250g butter, softened 1/2 cup pure icing sugar, sifted 400g dark chocolate, melted, cooled

Method

Step 1 Preheat oven to 180°C/160°C fan-forced. Grease two 6cm deep, 20cm (base) round cake pans. Line base and sides with baking paper. Step 2 Sift flours, sugar, cocoa, bicarbonate of soda and 1/2 teaspoon salt into a large bowl. Using an electric mixer, beat on low speed until combined. Add eggs, buttermilk, oil, vanilla and 1 cup cold water. Increase speed to medium. Beat for 3 to 4 minutes or until mixture is smooth. Step 3 Divide batter between pans. Bake for 40 to 45 minutes or until a skewer inserted in the centre comes out clean. Stand in pans for 5 minutes. Turn out onto a wire rack to cool. Step 4 Make Chocolate frosting: Whisk cocoa and 1/4 cup warm water in a bowl until cocoa has dissolved. Using an electric mixer, beat butter and sugar until pale and fluffy. Beat in chocolate, then cocoa mixture until combined. Step 5 Combine caramel and remaining salt in a bowl. Using a serrated knife, trim tops of cakes. Cut each cake in half horizontally. Transfer the base of 1 cake to a plate. Spread with 1/3 of the caramel mixture. Top with 1 cake layer and spread with 1/2 the remaining caramel mixture. Repeat layering with 1 cake layer and remaining caramel mixture. Top with remaining cake layer. Spread top and sides of cake with chocolate frostfood It is important to take care of our bodies by eating well . Here are a recipe books that will help you prepare good , tasty meals .

Credit: Easy Recipes

Recipe:
3 eggs
200 gr sugar
200 ml whipping cream
50 ml vegetable oil
1 tablespoon baking powder
Lemon zest or 1 teaspoon lemon extract
375 gr flour
Cocoa
2 tablespoons instant coffee

Mix the eggs with sugar until you get a nice light yellow foamy texture. Add now whipping cream and continue mixing. Add oil, baking powder and lemon zest or lemon extract. Stir well. Add flour and mix well through your dough. Take 6 tablespoons of your dough away in a cup. Add 1 tablespoon cocoa and 2 tablespoons instant coffee to your cup with dough. Add also 2 tablespoons of warm water. Mix it well. You will have a dark brown thick dough mixture in your cup. Now grease your cake baking pan and sprinkle flour inside so your dough won’t stick!!! Fill up your cake pan with the light dough (about 20 cm) then take your dark dough from your cup and put it on top of your light dough. Take a spoon and dip into the light dough (therefore you can make a pattern) Bake it for 40 min.
After cooling down decorate with cocoa powder on top
Enjoy!

Credit: Easy Recipes

Ingredients:

All purpose flour 1.5 cup
Sugar(ground) 1 cup
Oil 1 cup
Eggs 5
Baking powder 1tbs
Baking soda 1 tsp
Vanilla essence 1 tsp
Butter milk (mix half cup lukewarm milk+1tbs lemon juice..rest it 5 mins)

Method:

1-Beat egg yolks n whites separately till doubled n soft peaks form.
2-mix yolks in whites, add sugar gradually n beat well
3-add remaining ingredients(little by little) n keep whisking.
4-pour the batter in greased mould..tap it to set…bake in preheated oven at 180 for 40 mins.

Credit: KLC-J

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.

Credit: Kavita Singh

Ingredients:

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

Instructions:

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.

Credit: Easy Recipes

Ingredients

For the Vegan Lemon Cake:

• 2 and 1/2 cups (312g) + 2 Tbsp All Purpose Flour
• 1 and 1/2 cups (300g) White Sugar
• 1 and 1/2 tsp Baking Soda
• 3/4 tsp Salt
• 1 and 1/2 cups (360ml) Soy Milk (or other non-dairy milk)
• 1/2 cup (120ml) Olive Oil*
• 1 Tbsp White Vinegar (or Apple Cider Vinegar)
• 1 tsp Vanilla Extract
• 3 tsp Lemon Extract
• 2 Tbsp Lemon Zest*

For the Lemon Buttercream Frosting:

• 4 and 1/2 cups (540g) Powdered Sugar
• 1/2 cup (112g) Vegan Butter
• 3 and 1/2 Tbsp Lemon Juice
• 2 tsp Lemon Extract.

Credit: Easy Recipes

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.

Credit: Easy Recipes

ingredients

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

directions

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.

Source: recipescool.com