Chocolate Cloud Cake

Ingredients

*250 grams dark chocolate
*125grams unsalted butter
*6large eggs
*175grams caster sugar
*2tablespoons cointreau
*grated zest of 1 orange

Method
1.reheat the oven to 180C/gas mark 4/350f
2.Line the bottom of a23cm/9inch spring form cake tin with baking parchment
3.melt the chocolate either in a double boiler or a microwave,and then let the butter melt in the warm chocolate
4.beat the 2 whole eggs and 4 eggs yolks with 75g/1/4 cup of the caster sugar,then add the chocolate
mixture,the cointreau and orange zest.

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Banana and raspderry Cake nice Passionfruit icing

hi friend Classic banana Cake gets a Makeover with tart berries and fruity and nice look...most people like banana cake

ingredients

* Melted butter.to grease
* 125q butter,chopped
* 140g(2/3 cup.firmly packed)brown sugar
* 2 eggs,lightly whisked
* 125g(1/2cup)sour cream
* 260g(1 cup) mashed ripe banana
* 225g (11/2 cups) self-raising flour
* 1 tsp ground cinnamon
* 1/4 tsp bicarbonate of soda
* 100g frozen raspberries
* 125g cream cheese, at room temperature
* 40g butter, at room temperature
* 80g (1/2 cup) pure icing sugar
* 60ml (1/4 cup) fresh passion-fruit pulp
* Rasberries (optional) to serve

Method

1. Preheat oven to 180C brush a 10x20cm (base measurement) loaf pan with melted butter. Line the base with room non-stick baking paper. Stir the butter and sugar in a small saucepan over low heat until the butter melts. Set aside for 10 minutes to cool slightly.

2.Stir the egg, sour cream and banana into the butter mixture. Sift flour, cinnamon and bicarbonate of soda into a large bowl. Make a well in the centre. Add banana mixture and stir until well combined. Fold in the frozen raspberries. Spoon mixture into prepared pan. Bake for 1 hour 10 minutes to cool slightly before transferring to a wire rack to cool completely.

3.Use an electric beater to beat the cream cheese, butter and icing sugar in a small bowl until pale and creamy. Beat in half the passion-fruit pulp. Spread the icing over the cake. Top with raspberries and drizzle.

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"Bluebarb" Coffee Cake

Ingredients:-

Crumb Topping

1/2 cup granulated sugar
1/3 cup Gold medal all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup firm butter or margarine

Coffee Cake

2 cups Gold Medal all-purpose flour
3/4 cup granulated sugar
1/4 cup shortening
3/4 cup milk
1 egg
2 1/2 teaspoon baking powder
3/4 teaspoon salt
1 cup fresh or frozen blueberries
1 cup fresh or frozen (thawed and drained) chopped rhubarb

Vanilla Glaze

1/2 cup powdered sugar
1 1/2 to 2 teaspoons hot water
1/4 teaspoon vanilla

Method

1. Heat oven to 375F.Grease bottom and side of 9-inch spring form pan or 9- inch square pan with shortening of cooking spray.

2.In small bowl mix 1/2 cup granulated sugar 1/3 cup flour and the cinnamon cut in butter using pastry blender (of pulling 2 table knives through ingredients in opposite directions) until crumbly, set aside.

3. In large bowl, mix all coffee cake ingredients except blueberries and rhubarb, beat with spoon 30 seconds. Fold in blueberries and rhubarb. Spread in pan. Sprinkle with topping.

4. Bake 45 to 50 minutes or until toothpick inserted in center of cake (not fruit) comes out clean. Cool 10 minutes. Remove from pan if desired.

5. In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over

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Chocolate cheese cake

Ingredients:-

125 grams digestive biscuts
60 grams butter
1 tablespoon cocoa powder

for the filling

175 grams dark chocolate (Chopped small)
500 grams cream cheese
150 grams caster sugar
1 tablespoon custard powder
3 large eggs
3 large egg yolks
150ml sour cream (or just use a 142ml pot)
1/2 teaspoon cocoa powder (dissolved in 1 tablespoon hot water)

For the glaze (optional)

75 grams dark chocolate (finely chopped)
125 ml double cream
1 teaspoon golden syrup

Method

1. To make the base, process the biscuits to make rough crumbs and then add the butter cocoa.

2. Process again until it make damp, clumping crumbs and then tip them into a 23cm/9 inch springform tin. Press the biscuit crumbs into the bottom of the tin to make an even base and put into the freezer while you make the filling.

3. Preheat the oven to gas mark 4/180C/ 350F. put a kettle on to boil. Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.

4. Beat the cream cheese to soften it, and then add the sugar and custard powder, beating again to combine. Beat in the whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and the melted chocolate, and mix to a smooth batter.

5. Take the springform tin out of the freezer and line the outside of the tin with a good layer of clingfilm, and then another layer of strong foil over that. This will protect it from the water bath.

6. Sit the springform tin in a roasting pan and pour in the cheesecake filling. Fill the roasting pan with just-boiled water to come about halfway up the cake tin, and bake in the oven for 45 minutes to an hour, The top of the cheesecake should be set, but the underneath should still have a wobble to it.

7. Peel away the foil and clingfilm wrapping and sit the cheesecake in its tin on a rack to cool. Put in the fridge once it's no longer hot, and leave to set, covered with clingfilm, overnight. Let it lose its chill before unspringing the cheesecake to serve.

8. To make the chocolate glaze, very gently melt the chopped chocolate, cream and syrup. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce. Let it cool a little, and then jackson pollock it over the chocolate cheesecake on its serving plate. Use the remaining glaze as an accompanying sauce.

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Banan & respberry cake with passionfruit icing

Ingredients:-

Melted butter, to grease
125g butter, chopped
140g (2/3 cup, firmly packed) brown sugar
2 eggs, lightly whisked
125g (1/2 cup) sour cream
260g (1 cup) mashed ripe banana
225g (11/2 cups) self-raising flour
1 tsp ground cinnamon
1/4 tsp bicarbonate of soda
100g frozen raspberries
125g cream cheese, at room temperature
40g butter, at room temperature
80g (1/2 cup) pure icing sugar
60ml (1/4 cup) fresh passionfruit pulp
raspberries (optional) to serve

Method

1. Preheat oven to 180C brush a 10x20cm (base measurement) loaf pan with melted butter. Line the base with non-stick baking cream. Stir the butter and sugar in a small saucepan over low heat until the butter melts. set aside for 10 minutes to cool slightly.

2. Stir the egg, sour cream and banana into the butter mixture. Sift flour, cinnamon and bicarbonate of soda into a large bowl. Make a well in the centre. Add banana mixture and stir well combined. Fold in the forzen raspberries. Spoon mixture into prepared pan. Bake for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 5 minutes to cool slightly before transferring to a wire rack to cool completely.

3. Use an electric beater to beat the cream cheese, butter and icing sugar in a small bowl until pale and creamy. Beat in half the passionfruit pulp. Spread the icing over the cake. Top with raspberries and drizzle.

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Ice cream cake

Ingredients:-

1.5 litres vanilla ice cream
100 grams honey roast peanuts
200 grams peanut butter morsels (or nestle swirled milk chocolate or chocolate chips of your choice)
1x40 grams crunchie bar (broken into shards and dusty rubble)
150 grams bourbon biscuits (broken up into crumbs and rubble)
1 batch chocolate sauce (see flourless chocolate brownies with hot chocolate sauce for recipe)
1 batch butterscotch sauce (see butterscotch fruit fondue for recipe)

Method

1. Let the ice cream soften in the fridge for a while, or out in the kitchen.

2. Line a 20cm/ 8 inch springform tin with clingfilm, both in the bottom and sides of the tin so that you have some overhang at the top.

3. Empty the slightly softened ice cream into a bowl and mix in the peanuts, 150g/ 1 cup chocolate and peanut butter morsels or chocolate chips, crunchie bar shards and 100g/ 1 cup of the bourbon biscuts crumbs.

4. Scrape the ice cream mixture into the springform tin, flattening the top like a cake, cover the top with clingfilm and place in the freezer to firm up.

5. Serve the cake straight from the freezer, unmoulding from the tin and pulling the clingfilm gently away, before putting on a plate or cake stand. Let it stand and soften for about 5 minutes before cutting.

6. Sprinkle the top of the cake with the extra 50g/ 1/4 cup of chocolate and peanut butter morsels or chocolate chips, and the remaining bourbon biscuits crumbs.

7. Cut into slices and serve with the butterscotch and chocolate sauces, letting both dribble lacily over each slice. If two sauces sound like too much trouble-they're not-just opt for the chocolate peanut butter sauce. It's hard to find an argument against it.

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Pineapple upside down cake

Ingredients:-

butter (for greasing)
2 tablespoons sugar
6 slices canned pineapple in juice (plus 3 tablespoons of the juice)
11 glace cherries (approx. 75g total weight)
100 grams plain flour
1 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
100 grams soft butter
100 grams caster sugar
2 large eggs

Method

1. Preheat the oven to 200C/ gas mark 6/ 400 F. butter a tarte tatin tin (24cm/9 inches wide at the top and 20cm/ 8 inches diameter at the bottom) or use a 23cm/ 8-9 inch cake tin (neither loose-bottomed nor sprinform)

2. Sprinkle the 2 tablespoons of sugar on top of the buttered base, and then arrange the pineapple slices to make a circular pattern as in the picture.

3. Fill each pineapple ring with a glace cherry, and then dot one in each of the spaces in between.

4. Put the flour, baking powder, bicarbonate of soda, butter, caster sugar and eggs into a food processor and run the motor until the batter is smooth. Then pour in the 3 tablespoons of pineapple juice to thin it a little.

5. Pour this mixture carefully over the cherry-studded pineapple rings, it will only just cover it, so spread it out gently.

6. Bake for 30 minutes

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Mocha mousse Cake

Ingredients:-

*Cake 1 1/4cup water
*1/3 cup vegetable oil
*2 tablespoons coffee-flavored liqueur or cold brewed coffee

Mocha mousse

*3/4 cup whipping cream
*2 tablespoons granulated sugar
*1/3 cup coffee-flavored liqueur or cold brewed coffee
*1 cup semisweet chocolate chips (6 oz)
*2 teaspoons vanilla

Chocolate whipped cream topping

*1 cup whipping cream
*3/4 cup powdered sugar
*1/4 cup dutch processed unsweetened cocoa
*1/2 teaspoon vanilla

1. Heat oven to (350F for dark or nonstick pans) grease and lightly flour bottoms and sides of two 8- or 9-inch round cake pans. In large bowl, beat cake mix, water, oil, 2 tablespoons liqueur and the eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
2. Bake 8-inch pans 34 to 40 minutes, 9 inch pans 31 to 37 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes, remove from pans to cooling rack. Cool completely. about 1 hour, refrigerate layers 45 minutes for easier handing.
3. Meanwhile. to make mousse, in 2-quart saucepan, mix 1/4 cup of the whipping cream, the granulated sugar and 1/3 cup liqueur. Cook over medium heat, stirring constantly, until sugar is dissolved and mixture simmers, remove from heat, stir in chocolate chips with  whisk until chips are melted. Stir in 2 teaspoons vanilla. Pour into large bowl, cool to room temperature, about 10 minutes.
4. In chilled medium bowl, beat remaining 1/2 cup whipping cream on high speed just until soft peaks.

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Featherlight Sponge Cake

Ingredients:-

* 4 eggs
* 3/4 cups superfine sugar
* 2/4 cups cake flour
* 1/4 cups custard powder or powdered instant vanilla pudding mix
* 1 teaspoons cream of tartar
* 1/2 teaspoons cream of tartar
* 1/3 cups apricot jam
* 1 1/4 cups heavy cream, whipped

Directions

1. Preheat oven to 350 degrees F/325 degrees F fan-forced. Grease and flour two deep 8 inch round cake pans.

2. Beat eggs and sugar in small bowl with electric mixer until thick, creamy and sugar is dissolved. Transfer mixture to large bowl, fold in triple-sifted dry ingredients. Divide mixture between pans.

3. Bake sponges about 20 minutes. Turn, top-side up,onto parchment-covered wire rack to cool.

4. Sandwich sponges with jam and cream.

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Butter cake with butter cream icing

Ingredients:-

* Melted butter, to grease
* 250g butter, chopped, at room temperature
* 315g (1 1/2 cups) caster sugar
* 2 tsp vanilla essence
* 4 eggs, at room temperatuer
* 190g (1 1/4 cups) self-raising flour, sifted
* 190g (1 1/4 cups) plain flour, sifted
* 185ml (3/4 cup) milk

Butter cream icing

* 250g butter, at room temperature
* 380g (2 1/2 cups) icing sugar mixture
* 60ml (1/4 cup) milk

Method

1. Preheat oven to 180C. Place an oven. shelf in the second lowest position. Brush a 3.5cm -deep rectangular, 24x30cm (base measurement) cake pan with melted butter to lightly grease. Line the base and sides of the pan with non-stick baking paper.

2. Use an electric beater to beat butter, sugar and vanilla in a large bowl until pale creamy. Add eggs. 1 at a time, beating well after each addition. Use a large metal spoon to fold the combined flour and the milk into the butter mixture until well combined. Spoon the mixture into the prepared pan and use the back of a spoon to smooth the surface.

3. Bake in oven for 35-40 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 minutes to cool slightly before turning onto a wire rack to cool completely.

4. To make the butter cream icing. use an electric beater to beat the butter until pale and creamy. Gradually add the icing sugar and beat until well combined. Gradually add the milk and beat until light and fluffy.

5. Spread icing over the cake to serve.

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Citrus mud cake

Ingredients:-

* 2 teaspoons finely grated lemon rind
* 2 teaspoons finely grated lime rind
* 3 teaspoons finely grated orange rind
* 350g butter, chopped
* 180g white chocolate, chopped
* 2 cups caster sugar
* 2 teaspoons vanilla extract
* 1 1/2 cups milk
* 3 eggs
* 2 cups plain flour, sifted
* 3/4 cup self-raising flour, sifted
* orange slices, to serve

White chocolate ganache

* 360g white chocolate. Chopped
* 2 teaspoons finely grated lemon rind
* 2 teaspoons finely grated lime rind
* 2/3 cup sour cream

Method

1. Preheat oven to 160C fan-forced. Grease a 6cm-deep, 19cm (base) square cake pan. Line base and sides with 2 layers of baking paper.

2. Combine lemon, lime and orange rind, butter, chocolate, sugar, vanilla and milk in a saucepan over low heat. Stir until smooth. Transfer to a large bowl. Cool for 10 minutes.

3. Add eggs. Stir a combine. Add plain flour and self-raising flour. Stir to combine. Pour mixture into prepared pan. Bake for 2 hours or until a skewer inserted in the centre has moist crumbs clingind. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.

4. Make ganache: Place chocolate, lemon rind and lime rind in a heatproof bowl. place bowl over a pan of simmering water. Cook, stirring, for 4 to 5 minutes until melted. Remove from heat. Stir in sour cream. 10 minutes or until ganache is set. Serve with orange slices.

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Sultana Cake

Ingredients:-

* Melted butter, to grease
* 250g butter, softened
* 215g (1 cup) caster sugar
* 1 tsp vanilla essence
* 3 eggs
* 450g (3 cups) plain flour
* 1 tsp baking powder
* 125ml (1/2 cup) milk
* 385g ( 2 1/4 cups) sultanas
* butter, to serve

Method

1. Preheat oven to 170C. Brush a 9x19cm (base measurement) loaf pan with melted butter to lightly grease. Line the base and 2 opposite sides with non-stick baking paper.

2. Use an electric beater to beat the butter, sugar and vanilla essence in a medium bowl until pale and creamy. Add the eggs. 1 at a time, beating well after addition until the mixture is combined.

3. Sift together the flour and baking powder. Fold half the flour mixture into the butter mixture and stir in half the milk. Repeat with remaining flour mixture and milk until well combined. Use a metal spoon to fold in sultanas.

4. Spoon cake mixture into prepared pan and smooth the surface. Bake in preheated oven for 1 1/2 hours or until a skewer inserted into the centre comes out clean. Remove from oven. Set aside in the pan for 5 minutes before turning onto a wire rack to cool. Cut into slices and serve warm or at room temperature with butter, if desired.

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Almond strawberry roulade

Ingredients:-

* 3 eggs
* 1/4 cup caster sugar
* 2 1/2 tablespoons plain flour, sifted
* 250g strawberries, hulled, chopped
* 1/4 cup pure icing sugar, sifted
* 250g mascarpone cheese
* 2 tablespoons flaked almonds, toasted
* pure icing sugar, to serve

Method

1. Preheat oven to 250C. Grase a 25cmx20cm swiss roll pan. Line with baking paper. Dust lightly with flour.

2. Using an electric mixer, beat eggs and sugar together for 5 minutes or until thick and creamy. Using a large metal spoon, fold flour into egg mixture until just combined. Spread mixture over prepared pan. Smooth surface. Bake for 5 minutes or until a skewer inserted into the centre comes out clean.

3. Turn sponge onto a sheet of baking paper. Carefully peel away baking paper lining. Allow to cool. Mash strawberries roughly with a fork. Add icing sugar and stir to combine. Fold strawberry mixture into mascarpone. Spread mixture over sponge. leaving a 1cm border. Using baking paper as a guide. roll up sponge from short end to enclose filling.

4. Place sponge, seam side down. on a plate. Top with almonds. Dust with icing sugar serve.

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Vegetarian Cake

it's good for vegetarian...


Ingredients:-

* 2 cups all-purpose flour
* 1 tablespoon baking pow der
* 1 1/2 teaspoon ground cinnamon
* 1 1/2 teaspoon grond allspice
* 3/4 teaspoon baking soda
* 1/4 teaspoon salt
* 1 1/2 cups peeled and shredded apples
* 1 1/2 cups shredded carrots
* 1 1/2 cups peeled and shredded potatoes
*  3/4 cup dried currants
* 3/4 cup raisings
* 3/4 cup chopped walnuts
* 1 tablespoon grated orange zest
* 3/4 cup butter, softened
* 1 1/2 cups brown sugar
* 3 eggs
* 2 tablespoon light molasses

Directions:

1. Preheat oven to 350 degrees F (175 degrees C) grease and flour a 10 inch bundt pan.

2. Onto a sheet of Waxed paper, sift flour, baking powder, cinnamon, allspice, baking soda and salt. Set aside. In a medium bowl, stir together apples, carrots, potatoes, currants, raisins, walnuts and orange zest. Set aside.

3. Place softened butter and brown sugar in a large mixing bowl. Beat at low speed until mixture is light and fluffy. Add eggs one at a time, beating after each addition, and then mix in molasses. Slowly beat in dry ingredients until mixture is thoroughly moistened. Gradually stir in fruit mixture and continues to beat at low speed until well blended. Spoon into prepared pan.

4. Bake in preheated oven for 60 minutes, or until a toothpick inserted in center comes cut clean and cake pulls away from sides of pan. Cool on a wire rack for 10 minutes. then remove from pan and cool completely.

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Pistachio Nut Bundt Cake

Ingredients:

* 1 (18.25 ounce) package yellow cake mix
* 2 (3.4 ounce) packages instant pistachio pudding mix
* 1 cup sour cream
* 1/2 cup vegetable oil
* 4 eggs
* 1/2 cup packed brown sugar
* 1/2 cup chopped walnuts
* 1 teaspoon ground cinnamon
* 1/4 cup confectioner's sugar for dusting

Directions:

1. Preheat oven to 350 degrees F (175 degrees C) grease and flour a 9 inch Bundt pan.

2. In a medium bowl, stir together the cake mix and instant pudding. Add the sour cream, oil and eggs, mix well. Pour half of the batter into the prepared pan. Combine the brown sugar, walnuts and cinnamon, sprinkle over the batter in the pan. Cover with the remaining batter.

3. Bake for 1 hour in the preheated oven, until cake springs back when lightly touched. Cool for 15 minutes in pan before inverting onto a wire rack to cool completely. When cake is cooled, dust with confectioner's sugar.

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Apple Butter Spice Cake

Ingredients:

* 1 cup packed brown sugar
* teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/2 cup chopped pecans
* 2 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 cup butter, softened
* 1 cup white sugar
* 3/4 cup apple butter
* 1 teaspoon vanilla extract
* 1/2 cup whole bran cereal or wheat germ
* 1 cup sour cream
* 2 eggs, beaten

Directions:

1. Preheat oven to 350 degrees F (175 degrees C) Spray or grease one 9x13 inch pan.

2. Prepare the topping by mixing together the brown sugar, cinnamon, nutmeg and chopped pecans.

3. Sift together the flour, baking powder, baking soda and salt.

4. Blend together butter and sugar, add eggs and beat well. Add apple butter, vanilla, wheat germ or bran cereal. Add sifted dry ingredients alternately with sour cream. mix well after each addition.

5. Pour 1/2 batter into pan, sprinkle 1/2 the topping over top. Pour remaining batter and top with remaining topping.

6. Bake for 40 minutes.
 

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Birthday cake (Butter Cake)

Ingredients:-

• 250g Butter
• 4 Eggs
• 250g sugar
• 225g flour
• 1/4 Cup Thick milk
• 2 level teaspoons baking powder
• 1 teaspoon Vanilla Essence
•  1 drop of Almond Essence

 Icing:

• 1 Cup Butter
• 1 pound Icing sugar
• 1 tablespoon Thick milk
• 1 drop of Almond Essence or 1 teaspoon Vanilla Essence

Method

Beat butter and sugar until soft and creamy. Add eggs one by one. Add vanilla and almond essence and mix well. Sift flour with baking power. Add flour gradually in small quantities and mix well. Add milk. Divide the mixture into three portions and color with pink, green and yellow very lightly.

Grease the pan with Butter and cover with flour. Pour the three mixtures alternately into the pan and bake for 20 minutes at 200 degrees centigrade temperature.

ICING:

Beat butter and icing sugar (add sugar gradually) until soft and creamy. Add milk almond essence or vanilla essence and beat further. Color the icing mixture with a decided color.

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Marzipan & mincemeat apples

Ingredients:-

• 2 medium Bramley apples
• 85g marzipan
• 8 tbsp mincemeat
• 1 small lemon, finely grated zest and juice

Method

1. Cut the apples in half widthways. Remove and discard cores. Then stand the apples in a microwave-safe dish. Break the marzipan into small chunks and mix with the mincemeat and lemon zest. Spoon into the centre of the apples and pour over the lemon juice.

2. Cover the dish with cling film, pierce several times and microwave on High for 4 1/2 minutes. If you don't have a turntable and the apples are not cooking evenly, turn the dish halfway through.

3. Remove the cling film and leave to stand for 5 minutes before serving.

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Cranberry & marzipan baked apples

Ingredients:-

• 100g marzipan
• 100g fresh or frozen cranberries
• 2 tbsp flaked almonds
• 2tbsp clear honey
• 4 cooking apples (Bramley's are best)
• 6 tbsp water
• custard or clotted cream to serve

 Method

1. Chop marzipan into small chunks and mix with the cranberries, flaked almonds and honey.

2. Core apples and mark a line around the circumference of each using a sharp knife. Set the apples in a shallow ovenproof dish that fits them snugly and stuff the cavities with the cranberry mix.

3. Pour the water into the dish. Bake at fan 170C/conventional 190C/gas 5 for 30-40 minutes until the apples are tender. Cool for 10 minutes before serving with custard or clotted cream...

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Easy banana cake

Ingredients:-

* 125g butter
* 150g caster sugar
* 1 tsp vanilla extract
* 1 egg, beaten
* 2 very ripe bananas, mashed
* 190g self raising flour
* 60ml milk

1. Grease and line a 2Ib loaf tin. Melt butter, sugar and vanilla in a saucepan over a medium heat.

2. Remove from heat and add the mashed bananas, mix well.

3. Add the egg, mix well.

4. Stir in the flour and the milk.

5. Pour into the prepared tin, sprinkle with a tablespoon of demerara sugar to give a crunch topping if liked.

6. Bake at 150 C fan oven (or 170 regular, gas mark 3) 35 mins, until a skewer comes out clean. Leave to cool and enjoy.

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Hot Milk Cake

 most people like Milk Cake


Ingredients:-

* 4 Eggland's best eggs
* 2 cups sugar
* 1 teaspoon vanilla extract
* 2-1/4 cups all-purpose flour
* 2-1/4 teaspoons baking powder
* 1-1/4 cups 2% milk
* 10 tablespoons butter, cubed

Directions

In a large bowl, beat eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy. Beat in vanilla. Combine flour and baking powder, gradually add to batter, beat at low speed until smooth.

In a small saucepan, heat milk and butter just until butter is melted. Gradually add to batter, beat just until combined.

Pour into a greased 13-in. X 9-in. baking pan. Bake at 350o for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield. 12-16 servings.  

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Chocolate fridge cake

Ingredients:-

* 250g/ 80z digestive biscuits
* 150g/50z milk chocolate
* 150g/50z dark chocolate
* 100g 3 1/2oz unsalted butter
* 150g/50z golden syrup
* 100g 3 1/2oz dried apricots, chopped
* 75g 2 1/2oz raisins
* 60g/20z pecans, chopped (optional)

Preparation method

1. Use cling film to line a 20cm (bin) shallow, square-shaped tin. Leave extra film hanging over the sides.

2. Bash the biscuits into pieces using a rolling pin. (put them in a plastic bag first so they don't go every where)

3. Melt chocolate, butter and golden syrup in a heatproof bowl set over a pan of simmering water stir occasionally.

4. Remove the bowl from the heat and stir in the broken biscuits, apricots, raisins and pecans (optional)

5. Spoon the mixture into the tin. Level the surface by pressing it down with a potato masher.

6. Leave to cool, then put the chocolate mixture in the fridge for 1-2 hours to set.

7. Turn out the cake and peel off the cling film. Cut the cake into 12 squares and enjoy.

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Carrot Cake Recipe

Ingredients:-

* 2 cups granulated sugar
* 1 1/2 cups vegetable oil
* 4 fresh whole eggs
* 2 cups pastry flour
* 2 teaspoons baking soda
* 1 teaspoon salt
* 2 teaspoons ground cinnamon
* cups raw finely ground carrots
* ounces finely chopped walnuts

Frosting Ingredients:-

* 1 1/2 pounds powdered sugar
* 12 ounces room temperature cream cheese
* 1 tablespoon vanilla extract
* 2 ounces room temperature margarine
* Preheat oven to 300 degrees F

In a mixing bowl, mix sugar, vegetable oil, and eggs, In another bowl, sift together flour, baking soda, salt, and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in carrots and chopped nuts until well blended. Distribute batter evenly into 3 (9 inch) cake layer pans, which have been generously greased. There will be approximately 1 pound 5 ounces of batter per pan. Place in preheated oven and bake for 50 to 60 minutes. Cool layers in pans, for approximately 1 hour. Store layers in pans, inverted, in closed to prevent drying. Layers must be a minimum of 1 day old.
To remove layers baking pan, turn upside down, tap edge of pan on a hard surface. Center a 9-inch cake circle on top of revolving cake stand. Remove paper from bottom of layer cake. Place first layer, bottom side down, at center of cake stand. With a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center second layer on top of first layer with topside down. Again with a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center third layer on top of second layer with topside down. Using both hands, press firmly but gently. all layers together to get one firm cake. With spatula, spread remainder of frosting to cover top and sides of cake. Refrigerated until needed. Display on counter or cake stand with a plastic cover.

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Easy Vanilla Cake

Ingredients:-

* 250g pack unsalted butter, softened, plus extra for greasing
* 250g golden caster sugar
* seeds scraped from 1 vanilla pod or 1tsp vanilla paste
* 5 large eggs, cracked into a jug
* 85g plain flour
* 100g full-fat Greek Yogurt (1 used total)
* 250g self-raising flour
* 3 tbsp semi-skimmed milk
* 50g golden caster sugar
* seeds 1/2 vanilla pod or 1/2 tsp vanilla paste

Method

1. Heat oven to 160C/140C fan/gas 3 grease a round, deep 20cm tin, then line the base and sides with non-stick baking paper.

2.Using electric beaters or a tabletop mixer, beat the butter, sugar, vanilla and 1/4 tsp salt together until pale and fluffy. then pour in the eggs, one at a time, giving the mix a really good beating before adding the next. Add 1tbsp of the plain flour if the mix starts to look slimy rather than fluffy. Beat in the yogurt.

3. Mix the flours, then using a large metal spoon, fold them into the batter, followed by the milk. Spoon the mix into the tin and bake for 1 hr 20 mins or until well risen and golden-a skewer inserted into the middle should come out clean.

4. Meanwhile, make the syrup by gently heating 50ml water with the sugar and vanilla in a pan until the sugar dissolves. Set aside. Once the cake is out of the oven, leave to cool for 30 mins in the tin, then use a skewer to poke holes all over the cake, going right to the bottom. Pour the syrup over, letting it completely soak in after each addition. Leave to cool completely, then either wrap the cake well or fill and ice it. If you wrap it with baking parchment and cling film, the unfilled cake will keep well for up to 3 days, or in the freezer for up to a month.

5. For ideas on how to decorate the cake and to try out some variations on this basic cake mixture, have a look at the 'Goes well with' recipes for simple elegance wedding cake, birthday bug cake and summer celebration cake.

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Easy Vanilla marzipan

Ingredients:-

 * 175g golden caster sugar
* 280g icing sugar, sifted, plus extra for kneading and rolling out
* 450g ground almonds
* seeds scraped from 1 vanilla pod
* 2 eggs, beaten
* 1/2 tsp orange or lemon juice
* 3 tbsp apricot jam, warmed then sieved

Method

1. Mix the sugars and almonds in a large bowl, rub in the vanilla seeds until even. Make a well in the middle, then tip in the eggs and citrus juice. Cut the wet ingredients into the dry with a cutlery knife. Dust the surface with icing sugar, then knead the marzipan briefly with your hands to a smooth dough. Don't overdo it as the paste can get greasy. Add a bit more icing sugar if it seems too wet. Shape into a ball, then wrap and keep in a cool place until ready to cover the cake. Can be made up to 2 days in advance.

2. Lift the cake onto a cake board or plate, then use a pastry brush to cover evenly with a thin layer of jam. Dust the work surface with more icing sugar, then roll the marzipan into a circle about 40cm across, dusting underneath the marzipan with more icing sugar and turning it a quarter turn after every few pushes of the rolling pin.

3. Flip the top of the circle back over your rolling pin so you can see the underside of the marzipan, then lift the pin up and lift the marzipan over the cake. Stop once you can see that the edge of the marzipan nearest you is about level with the bottom of the cake. Flop the front of the marzipan down. Smooth the paste over the cake using the palms of your hands, then trim with a sharp knife. If any cracks appear, simply pinch the paste back together and smooth. Leave to dry for at least 24 hrs, or up to 3 days, before covering with icing.

4. How long does homemade marzipan keep?
Although homemade marzipan contains raw eggs, the amount of sugar, and lack of moisture, prevents bacteria  growing when left at room temperature, so your cake should last for 1-2 months iced. The most important thing is that you don't scrimp on drying time once you've covered your cake in marzipan it should be left to completely dry out, before you then cover it with icing. If you want to make marzipan before you are ready to cover your cake, then wrap it well in cling film and keep in a fridge for up to a week-as wrapped in a ball it will still contain a little moisture.

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Appple Coffee Cake withcrumble Topping and Brown Sugar Glaze

Ingredints
*stick plus 2 teaspoons unsalted butter
*1/2cups packed light brown sugar
*large eggs
*cup all purpose flour
*teaspoon baking soda
*teaspoon ground cinnamon
*1/2teaspoon salt
*1cup sour cream
*1teaspoon pure vanilla extrct
*cupspeeled,cored and chopped apple

Crumble Topping

1/2 cup packed light brown sugar
1/2cup all purpose flour
1/2teaspoon ground cinnamon
4tablespoons unsalted butter,softened

Brown Sugar Glaze
1/2cup packed light brown sugar
1/2teaspoon vanilla extact
2tablespoons water

Directions
Preheat the oven to 350 degrees F.lightly grease 13 by 13by 9-inch glass baking dish with2
teaspoons of the butter.

in a large bowl,cream together the remaining stick of butter and sugar until light and fluffy,add
the eggs 1 at atime,beating after the addition of each.in a separate bowl or on piece of parchment, sift together the flour,baking soda,cinnamon,and salt.add to the wet ingredients,alternating with the sour cream and vanilla.fold in the apple.pour into the prepared baking dish,spreading out the edges.
to make the topping,in abowl,combine the sugar,flour,cinnamon,and butter,and butter,and mix until it resebles coarse crumbs.sprinkle the topping over the cake and bake until golden brown and set,35to40 minutes.remove from the ovenand let cool on a wire rack for at least 10 minutes.

To make the glaze,in a bowl,combine the sugar,vanilla,and water and mix until s,smooth Drizzle the cake with the glaze and let harden slightly.serve warm

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Fresh Apple Cake

Ingredients
Honey Glaze:-

1 cup confectioners sugar
2 tablespoons honey
2 tablespoons milk

Apple Cake

3 cups diced Granny smith apples, about 2 apples
1 cup lightly toasted chopped walnuts
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 1/4 cups vegetable oil
3 eggs

 Directions

Glaze: add all the ingredients to a small bowl stir until smooth. Set the bowl aside.
Cake: preheat the oven to 325 degrees F. Lightly grease a bundt pan or tube pan.

In a bowl, mix together the apples, walnuts, vanilla, and cinnamon. In a separate bowl, sift together the flour, baking soda, and salt.
Using an electric mixer beat the sugar, oil, and eggs in a large bowl. add in the dry ingredients and beat until completely combined. Fold in the apple mixture.
Scrape the batter into the prepared pan and bake for 1 hour and 30 minutes or until a tester inserted into the middle of the cake comes out clean.
Allow the cake to fully cool in the pan, about 1 hour, and then turn it out onto a plate.
Drizzle the apple cake with some of the honey glaze, serve and enjoy!

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Chocolate meringue

Ingredients:-

3 egg whites
155g (3/4 cup) caster sugar
100g dark cooking chocolate, melted
Preheat oven to 160C. Brush a 22cm (base measurement) spring-form pan with melted butter. Line the base and side with non-stick baking paper.
 Directions

*Place the butter and chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water) Use a metal spoon to stir occasionally until the chocolate melts and the mixture is smooth. Set aside for 5 minutes to cool slightly.


*Whisk the egg into the chocolate mixture, Add the sugar, flour, hazelnut meal and cocoa powder and stir until well combined. Pour the mixture into the prepared pan. Bake for 35 minutes or until a skewer inserted into the center comes out clean.


*Meanwhile, to make the chocolate meringue, use an electric beater to beat the egg whites in a clean, dry bowl until firm peaks form. Gradually add the sugar, I tablespoon at a time, beating constantly until the sugar dissolves and the mixture is thick and glossy.


*Increase oven temperature to 200C. Divide the meringue in half, Fold half the melted chocolate through half the meringue to create a swirled effect.Spoon on top of the cake. Repeat with the remaining melted chocolate and meringue. Bake for 8-10 minutes or until the meringue is firm.


*Stir the cream and chocolate hazelnut spread a small saucepan over low heat for 2-3 minutes or until smooth. Set aside for 5 minutes to cool and thicken slightly. Drizzle over the cake.

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Lemon Ginger Bundt Cake

Hi All ....it's lemon Cake it's nice&hot Cake

* 1cup (2Sticks)unsalted butter,room temperature,plus more for pan
*3cup(s)all-purpose flour(spooned and leveled),plus more for pan
*2tablespoon(s)finely grated lemon zest
*1/3cup(s)from 2lemons)fresh lemon juice
*1/3cup(s)minced crystallized ginger
*1teaspoon(s)baking soda
*1teaspoon(s)salt
*2 1/2cup(s)granulated sugar
*6 large eggs
*1 cups sour cream
*Confectioners' sugar, for dusting

Directions

*. Preheat oven to 350 degrees F. Butter and flour a standard 12-cup bundt pan. In a medium bowl, whisk together flour, lemon zest, ginger, baking soda, and salt, set aside.
2.Using an electric mixer, beat butter and granulated sugar on medium-high until light and fluffy, 4 to 5 minutes. Add eggs one at a time, beating well after each addition, mix in lemon juice.

*. With mixer on low, alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture, mix just until incorporated (do not overmix) Spoon batter into prepared pan, and smooth top with a rubber spatula. Firmly tap pan on a work surface to level batter.

*. Bake until a toothpick inserted in center of cake comes out clean, 55 to 60 minutes, (if cake browns too quickly, tent loosely with aluminum foil) let cake cool in pan 30 minutes, then turn out into a rack to cool completely. (To store, wrap cake in plastic, and keep at room temperature, up to 3 days) Dust with confectioner's sugar before serving.

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S'mores Layer Cake

1 cups hot, strong coffee
6 ounces chocolate chips
3/4 cups cocoa powder
1 cups vegetable oil
2 1/4 cups granulated sugar
4 wholes eggs
1 egg yolk
1 tablespoons vanilla extract
3 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoons baking powder
1 teaspoons salt
6 cups marshmallow frosting, to ice
2 cups graham cracker crumbs, to layer

Directions
*. Preheat the oven to 325 degrees F. Grease and flour 3 (9-inch) cake pans. Set aside.

*. In a medium bowl, combine the coffee and chocolate chips. Allow to set for 1 to 2 minutes to allow the chocolate to soften, Whisk until smooth. Add the cocoa powder and whisk until fully incorporated, Whisk the buttermilk, oil, sugar, whole eggs, yolk, and vanilla extract into the mixture.

*. In a large bowl, whisk together the flour, baking soda, baking powder, and salt pour the liquids into the flour mixture and whisk until smooth.

*. Evenly distribute the batter into the 3 prepared cake pans. Bake for 25 to 30 minutes or until the center springs back when touched lightly. Cool completely on wire racks.

*. Top each layer with 1 to 2 cups marshmallow frosting. Sprinkle 1 cup of graham cracker crumbs between each of the first 2 layers. Top with the remaining marshmallow frosting. Toast with a kitchen torch if desired.

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Featherlight Sponge cake

Hi all ,it's nice model.it's comes in loads of different size and  you can easily making it's

Ingredients:-
4 eggs
3/4 cups superfine sugar
2/3 cups cake flour
1/4 cups custard powder or powdered instant vanilla pudding mix
1 teaspoons cream of tartar
1/2 teaspoons baking soda
1/3 cups apricot jam
1 1/4 cups heavy cream, whipped

Directions
1. preheat oven to 350 degrees F/325 degrees F fan-forced. Grease and flour two deep 8 inch round cake pans.
2. Beat eggs and sugar in small bowl with electric mixer until thick, creamy and sugar is dissolved. Transfer mixture to large bowl, fold in triple-sifted dry ingredients. Divide mixture between pans.
3. Bake sponges about 20 minutes. Turn, top-side up, onto parchment covered wire rack to cool.
4. Sandwich sponges with jam and cream.

Tips
Cake pans are best greased evenly with melted butter.
Beating the eggs and sugar can take up to 10 minutes to get the correct volume. Using a narrow topped bowl will allow the beaters to give volume to the egg and sugar mixture.
Store unfilled sponges, wrapped well, in the freezer for up 2 months.
Deep sided cake pans give the best results as the high sides protect the delicate sponge mixture and prevent a crisp crust developing. Grease the cake pans using a pastry brush dipped in melted butter. Sprinkle the pans with flour, tap and turn the pans to coat the surface evenly. Tap the pans upside down over the sink to discard excess flour.
Triple-sift the dry ingredients. Sifting three times mixes the ingredients thoroughly and aerates them, which produces a lighter, finer textured cake. Hold the sifter up high to incorporate as much air as possible into the flour.

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Bombe Alaska

hi all .it's taste cake ,

Ingredients:-

half quantity of the sponge cake recipe baked in lined  tray

250g (8.82 ounces) punnet of strawberries

1/2 teaspoon vanilla ice-cream

1 quantity of Italian meringue (see ingredients below)

Optional brandy or spirits to flambe

Italian Meringue Recipe

3 large eggs

1 cup caster sugar

1/4 cup water

Directions

separate the eggs, and put into the bowl of an electric mixer.

Put the sugar and the water in a saucepan and bring to the boil. Add a candy thermometer and leave unstirred

Beat egg whites on high speed until you have stiff peaks, turn off.

Once the sugar syrup reaches 238F (114.44 degrees Celsius) remove it from the heat, turn the beaters back on and pour it in a thin stream into the mixing bowl.

Continue to beat until it is cooled.

If using hand mixers put a bowl of iced water underneath the mixing bowl to speed up the cooling process. When it is cool it will be thick smooth and glossy.

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Chocolate lava cake

 hi all, it's my favorite one everyone loved it! for around cake .i thank everyone like it's

Ingredients:-

• 100g  dark chocolate (example, Cadbury Old Gold 70% cocoa) cut to small cubes
• 100g unsalted butter, cut to small cubes
• 2 egg
• 50g caster sugar
• 20g self-raising flour

To decorate (optional)

• icing sugar and small sieve
• berries
• vanilla ice cream

Additional tools needed

• spatula
• electric whisk (hand-held)
• oven safe ramekins (6-8 oz)

Directions

• * Melt dark chocolate and butter using either the  microwave (see cooking note 3) a hot water bath or a double boiler (note: do not use direct stove heat or the ingredients will burn).

• In a large bowl, use an electric whisk (you can whisk by hand too but it's more tedious) to beat the eggs and sugar till the mixture turns pale and frothy. This will take a few minutes.
• Pour melted chocolate/butter you prepared in step 1, into the egg mixture prepared in step 2. Stir in the flour. Use a spatula to mix everything evenly.
• Grease your ramekins with some melted butter (so that the cake will come off cleanly when it is baked). Fill the remaking almost 3/4 full with the chocolate mixture and bake in a preheated oven of 180C (356F) for about 10 minutes. Mine took exactly. 11 minutes. The cake is deliberately slightly undercooked so as to achieve its ideal consistency which is runny in the middle (hence the name fondant/molten/chocolate lava) but if you over-bake it, you will get a super moist chocolate cake which is yummy too.
• when it is baked, remove ramekin from oven and let cool for 1-2 minutes. Use a spoon to gently loosen the edges. Carefully invert the cake onto serving plate.
• Serving suggestion: Use a sieve to dust icing sugar over the cake. Serve a scoop of vanilla ice cream and some berries at the side.

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