First of all this is very important that all the ingredients be room temperature and not ice cold and The butter should be left out of the fridge until soft.. also leave the eggs and sour cream out until they loose their chill. The batter will come together easily if all the ingredients are room temperature.
if you want you can use stand mixer to make this recipe because that is the quickest and least labor intensive way. You can also use a hand mixer.
Put the soft butter into the mixer. Save the wrappers.
Cream the butter on medium speed for 3 minutes. Scrape down the sides. Cream on medium for another 2 minutes.
Add the sugar and cream for 3 minutes. Scrape down and cream for another 2 minutes.
Add the eggs one at a time. Wait and make sure each egg is fully incorporated into the batter before adding the next.
Scrape down and now we’ll add the sour cream. Now add the vanilla extract. Scrape down again. Now we’ll add the flour mixed with 1 tsp salt, little by little so there are no lumps.
Scrape down, all the way into the center where flour can hide. Mix for a few seconds and the batter is ready.
Put a little bit of all purpose flour in the pan, turn it around to coat the whole pan. Tap out the excess over your sink. Now that the cake pan is evenly coated, you’ll have no problem getting the cake out, it’ll literally just fall out in one piece
Spoon the batter all over the pan. Spread it out evenly. Tap the pan on your counter a few times to get rid of any air bubbles.
Ingredients: Mango- 1 Flour- 1 cup Condense milk- 1/2 cup Sugar powder- 1/2 cup Milk-4 tsp Butter- 1/3 cup Cashew -2 tsp Raisins -2 tsp Baking powder- 1 Baking soda- 1/4 Small spoon
Method: To prepare Eggless Mango Cake Recipe, prep up with all the ingredients first. Chop nuts and de seed mango and chop its pulp, discarding the peel. Preheat the oven at 190 degree Celsius for 10 minutes. Prepare the baking pan by greasing with a little oil or butter and dust 1-2 teaspoon of maida/all-purpose flour. Mix the dry ingredients-maida, chiroti rava, milk powder (if using), baking soda, baking powder and salt well in a mixing bowl. Keep aside. In a Mixer, puree mango along with sugar and cardamom. No extra water is required at this stage. Later mix all the wet ingredients in another mixing bowl-mango and sugar puree, oil, and curd. Give a nice stir to mix them evenly. Slowly mix the dry and wet ingredient mixtures now by combining well to form a thick cake batter of dropping consistency. Add hot water about 2 tablespoons (not any more than 1/4 cup water is required). Add chopped nuts and mix once. Reserve above 1 tablespoon of nuts for topping. Transfer the batter to the prepared cake pan. Top the cake batter with remaining chopped nuts. Bake in the oven at the same temperature for 30-40 minutes. Check after 30 minutes. The top should have turned to a golden brown in color and if you check with a toothpick in the center of the cake it should come out clean when the cake is done. My cake took 38 minutes. Cool the eggless mango cake recipe for 15-20 minutes on a wire rack, unmold and slice them. Serve the Eggless mango Cake is ready to be relished with a scoop of Mango ice creamor vanilla ice cream with chopped mango slices to go with it perfectly.
4cups bread flour, 240ml water,2tsp yeast,6tsp sugar, 1/4tsp salt,6tbsp powdered milk,2 large eggs,6tbsp butter METHOD In a bowl put water, yeast,sugar, salt,milk and mix well,then add eggs and mix,thereafter add flour then mix,knead the dough until very soft and sticky,then add butter to the dough and knead very well until it becomes very stretchy,put in a clean bowl and cover the dough to double in size,when doubled knead a bit and make small balls,put on a greased baking tin and cover it,leave to proof again and bake until golden brown… Home made buns Ingredients 4cups bread flour, 240ml water,2tsp yeast,6tsp sugar, 1/4tsp salt,6tbsp powdered milk,2 large eggs,6tbsp butter METHOD In a bowl put water, yeast,sugar, salt,milk and mix well,then add eggs and mix,thereafter add flour then mix,knead the dough until very soft and sticky,then add butter to the dough and knead very well until it becomes very stretchy,put in a clean bowl and cover the dough to double in size,when doubled knead a bit and make small balls,put on a greased baking tin and cover it,leave to proof again and bake until golden brown…
Preheat the oven at 350F (180C). Line a quarter sheet pan (9″x13″) with parchment paper. Sift cake flour and Matcha powder together a couple of times.
Baking the cake. First divide eggs into whites and yolks. In a bowl of a standing mixer, put in egg whites and beat at medium speed, forming a meringue. When the egg whites are still a very soft meringue, start adding 2/3 of sugar in 3 parts. Whip until it forms medium peaks.
In a medium size bowl, put yolks, oil, and rest of the sugar and whisk well until thick and lighter in color.
Remove 1/4 or so of the meringue and fold into the yolk mixture. Then put this combination into the bowl of meringue. Mix very carefully without deflating the foam too much. Add flour and Matcha mixture by sifting into the egg mixture, and carefully mix.
Pour the batter into the prepared baking pan, spread evenly with a spatula, and bake for 8-10 minutes. Take out from the oven, cool in the pan completely, covered with plastic.
Making the filling. Whip heavy cream along with sugar and vanilla to medium stiff peaks, but not grainy. Fold in Anko to whipped cream.
Assembling the cake. Remove the cake from the pan and remove the parchment paper from the cake. Put a new piece of parchment paper under the cake. Place the short end of the cake toward you. Spread filling on the cake, leaving 2″ uncovered on the other end. From the one side (near you) of the cake, start rolling. Tighten the cake using parchment paper like making sushi rolls. Wrap the cake with the parchment end side down. Refrigerate at least 2 hours.
Melted butter and powdered sugar, for parchment paper
1 Tbsp apricot jam
1 Tbsp water
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.
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.
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.
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.
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.
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.
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.
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
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
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
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 .
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!