Onion and peas rice

Ingredients:-

2 cups Basmati or long grain rice washed
2 tbspn cooking oil
3-4 cloves
1 cardamom pounded
1/2 tspn whole black pepper
1 tspn cumin seeds
3 large onions sliced
1 cup frozen green peas (you can use more or less, as you prefer)
3-4 cloves garlic crushed
1 1/2" piece ginger crushed
2 stock cubes (any flavor)
salt to taste

Method

Cook the rice the regular way and set aside. Heat the oil in a large flat-bottomed pan and add the cinnamon, cloves and cardomom. After a minutes add the cumin seeds. As soon as they stop spluttering, add the onions. Fry until are golden brown. Now add the chopped ginger and garlic and stir fry for few minutes. Sprinkle a little bit of water if necessary, to prevent burning and sticking.

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Those (Dosa) recipe

Ingredients:-

2 cups urad (Uludhu) flour (If using Urad dhal, soak 2 cups dhal overmight and grind well)
1 cup rice flour
2 tbsn yeast
1 onion thinly sliced
salt to taste
curry leaves

Method

To make the yeast mixer, get some warm water add 2 tbsn yeast and a little sugar and stir well keep it aside for a while. Now in a large bowl mix the two flours together and add the yeast mixture and mix well. Add a little water if needed and let the mixture rise for few hours. When it's time to make them heat a pan with a little oil and brown the sliced onions. Then add the curry leaves and temper well. Add the tempered mixture to the those mix and add salt and stir well. Heat a flat non stick pan and spread a little oil using a paper towel and add a large spoonful of mixture at a time and cook them until well done if it's sticking to the pan and hard to remove add a beaten egg to the mixture and make those.

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Cabbage stir-fry

Ingredients:-

1 Cabbage
2 or 3 carrots
3 green chillies
chopped ginger
crushed dried red chillies
1/2 tspn turmeric powder
cooking oil
salt to taste
vinegar

Method

Wash the cabbage well. Shredd the cabbage or cut it very thinly and set aside. Peel and grate the carrots. Heat a large pan and some oil. When it's hot add the cabbage and stir-fry well. When it's done add the carrots, chopped ginger, chopped green chillies, turmeric powder, salt, vinegar stir well. Now add crushed red chillies, stir and remove from fire.

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Malay Pickle

Ingredients:-

Banana peppers (malu miris) 250g
small red onions 250g
carrorts 100g
dates 250g
sugar 100g
vinegar
grinded mustard powder
chopped garlic ginger
red chillie powder 60g
2 pickled lime
1/2 cup cubed pineapple
salt to taste

Method

Cut the carrorts into thin stipes. Banana peppers into regular size pieces, Onions into two (if they are big), pickled and dates into thin stripes and set aside.
Now add vinegar, grinded mutard powder, chopped garlic and ginger, red chillie powder into a pan and cook for a while. Add sugar and stir well. When the mixture is boiling add the carrots, banana peppers, dates, pineapple, pickeled lime mix well. After a while remove from fire.

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Eggplant and green banana curry

Ingredients:-

1 egg plant
1 green banana
1 1/2 teaspoons salt
1/4 teaspoon turmeric
1 cup oil
1 large onion sliced fine
4 cloves garlic peeled
1 green chilli sliced in the middle
1 sprig curry leaves
1/4 teaspoon mustard seeds
1/4 teaspoon fenugreek seeds
1/4 teaspoon chilli powder
1/4 cup water
1/3 cup milk

Method:-

1. Slice eggplant into 2 inch length pieces. Wash the eggplant and mix with 1 teaspoon  of salt and turmeric and marinate for half an hour. do the same with the green banana.

2. Heat oil in a pan on high heat and when the oil is hot fry the sliced eggplant a few at a time, until they turn to a golden colour. Drain well on a paper towel. Do this till all the eggplants have been fried. Then fry the green banana slices and drain on a paper towel.

3. Deep fry the sliced onions till they are nice golden brown and add the garlic and green chilli,  taking care not to let it burn. Add curry leaves and lower the heat and add the mustard seeds and fenugreek seeds. Drain the fried onions and rest of the fried ingredients and to the fried eggplant and greek banana mixture.

4. Drain off the oil from the pan and place the pan over the stove on a low heat. Add the chilli powder and salt and water and bring to the boil. When it has boiled for about 5 minutes add the milk and then add the fried ingredients and give it a good stir. Cook for a further 5 minutes dish out the curry and serve.

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Spicy fish koftas

 Ingredients:-

1 tin Tuna
3 medium size potaotes (boiled)
1 large onion chopped fine
2 green chillies chopped fine
2 teaspoons salt
2 teaspoons ground pepper
2 springs of mint leaves chopped fine
1 sprig curry leaves chopped fine
1 egg yolk
Oil for frying
2 egg beaten
Breadcrumbs for coating

Method

1. Drain fish very thoroughly and get rid of any skin and flake the fish. Remove skin from potatoes and mash it well.

2. In a bowl mix together, the fish, potatoes, chopped onions, chopped green chillies, salt, ground pepper, chopped mint leaves and curry leaves and egg yolk.

3. Once it is mixed thoroughly, shape into small balls, dip each ball in the beaten egg and then roll it in the bread crumbs.

4. Heat the oil in a deep saucepan. The oil should be very hot and then fry the koftas a few at a time quickly. When nicely browned lift them out with a slotted spoon and drain on absorbent paper and serve.

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okra Curry

Ingredients

* 500g Okra
*4-5 tblsspns oil
*2 tbspns mustard
* I tblsp unroasted curry powder
* I tblsp turmeric
*I onion
*I green pepper
*pinch cinnamon
*salt to to taste
*I tblsp sugar
*I tblspn lime

Method

1 Dice onions green pepper.
2 Thaw okra and dry with paper towels
3 add oil to a pan on medium heat
4 fry the okra until golden brown.
5 Then add mustard.turmeric.curry powder,onion,green pepper,cinnamon,salt and sugar and cook for 3 minutes
6 Remove from heat and add lime juice.

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Isso Vadai

Ingredients:-

Split red lentils/masoor dhal 1 cup
Prawns (small & unshelled) 250gm
Onions (chopped) 2
Green chili (chopped) 3 or to taste
Dry red chillie (broken into pieces) 3
Ginger 1 inch
Curry leaves (chopped) 1 sprig
Coriander leaves (chopped) 1/4 bunch
cumin seeds 1 tsp
fennel seeds 1 tsp
salt 1/2 tsp or to taste
oil for deep frying

Method:-
 Soak the lentils for 2-3 hours
Wash the prawns and set aside
Drain and grind half of the dhal coarsely along with ginger
Transfer to a bowl and add the remaining dual, chopped onions, green chili, broken red chilies, cumin, fennel seeds, chopped coriander, curry leaves and salt.
Mix well until just combine
Meanwhile heat the oil in a deep asided saucepan or work.
Using damp hands roll the mixture into small balls, and then flatten into patties.

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Gotu Kola Kenda

Ingredients:-

1 cup red raw rice
1 cup roughly chopped Gotu Kola
3 cups coconut milk
2 cups water
1 teaspoon finely chopped ginger
2 bulbs finely chopped garlic
1 teaspoon lemon juice
1 teaspoon salt

Method:-

1. Wash rice. Add salt and boil with water.
2. Crush Gotukola in a motor or blender using 1 cup of coconut milk.
3. When rice is cooked, add 2 cups of coconut milk and mixed the ginger, garlic and Gotukola juice.
4. Bring Kanda (soup) in to boil.
5. Add lemon juice for seasoning.
6. Serve plain or with jaggery and roasted bread.

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Weli Thalapa

* 2 Lbs Rice flour
*4 Cups thick Coconut milk
*2 Tsp Salt

Method
1.In alarge bowl.mix the flour and salt thoroughly.
2.Add a Little Coconut milk to the flour and mix until the flour forms into small balls like beads
3.Do not add water.
4Cover and steam the flour beads for abourt 30 minutes or until cooked
5Remove from the steamer and separate the flour beads and set aside.
6.Boil the treacle and coconut milk in a large saucepan and add the flour beads while stirring.
7.Keep stirring the mixture until oil starts to separate.
8.Remove from heat.
9.Transfer into a greased dish and shape into a block
10. Cut into pieces of any shape

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Sri Lankan turkey curry

Ingredients:-

1 tbsp uncooked long grain or basmati rice
50g/20z coriander seeds
25g/1oz cumin seeds
25g/1oz fennel seeds
7.5cm/3in piece cinnamon stick
1 1/2 tsp fenugreek seeds
1/2 tsp cloves
1/2 tsp cardamom seeds
1/2 tsp black mustard seeds
1 tsp black peppercorns
3 dried red Kashmiri chillies

For the Sri Lankan turkey curry

2 tbsp coconut or vegetable oil
15cm/6in cinnamon stick, broken into smaller pieces
10 cardamom pods, bruised
10 cloves
350g/ 12 1/4 oz onions or shallots, peeled, cut in half, thinly sliced
40g / 1/2 oz garlic, peeled, crushed to a paste with the edge of a knife
25g 1oz fresh root ginger, peeled, finely grated
2 tbsp roasted Sri lankan curry powder
1 tsp Kashmiri chilli powder
1 tsp ground turmeric
200g/7oz canned chopped tomatoes
20 fresh curry leaves
4x4cm 1 1/2 in piece pandan leaf
1 fat lemongrass stalk, tough outer leaves removed, cut in half, lightly bruised with the edge of a knife.
3 green cayenne chillies, split open lengthways
1 tsp salt, or to taste
400ml/14fl oz canned coconut milk
750g-800g/1 lb 10 1/0 oz-1lb 12 1/4 oz cold cooked turkey, cut into small pieces.
1 tbsp freshly squeezed lime juice.
salt and freshly ground black pepper
steamed rice, to serve

Method:-

1. For the roasted Sri Lankan curry powder, heat a heavy-based frying pan over a medium heat. Add teh uncooked rice and cook for 2-3 minutes, shaking the pan regularly, until the rice is toasted and pale golden-brown. Transfer the toasted rice to a large mortar or spice grinder and set aside to cool.

2. Repeat the dry-fryking process with the spices, then tip into a bowl and set aside to cool.

3. Repeat the dry-frying process with the dried chillies. then tip into a bowl and set aside to cool.

4. When the toasted rice, spices and chillies have cooled, grind them to a fine powder (do this in batches if necessary) Store the roasted Sri Lankan curry powder in an airtight jar for up to three months.

5. For the Sri Lankan turkey curry, heat the oil in a large, heavy-based frying pan. Add the cinnamon stick, cardamom pods and cloves and fry for 15-20 seconds, or until fragrant.

6. Add the onions or shallots and fry for 4-5 minutes, or until softened and pale golden-brown. Add the garlic and ginger, stir well to combine. and fry for a further 2-3 minutes.

7. Stir in two tablespoons of the roasted curry powder, the chilli powder and ground turmeric and fry for a further minutes.

8. Add the chopped tomatoes, curry leaves, pieces of pandan leaf, lemongrass stalkl, cayenne chillies and salt. Cover the pan with a lid and bring the mixture to a gentle simmer over a low to medium heat. Continue to simmer for 20-25 minutes. or until the curry sauce has thickened.

9. Add the coconut milk and cooked turkey, then re-cover the pan with the lid, return the mixture to a simmer and continue to simmer for a further 4-5 minutes, or until the turkey has heated through. Stir in the lime juice and remove the pan from the heat. Serve with steamed rice.

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Sweet and Sour soya tempered

Ingredients:-

100g Soya meat
rampe/karapincha
1 onion sliced
some ginger garlic past
some kocchi miris
some hand full of spring onions
tomato
1 tsp kitula trical
1 lime juice
1/2 tsp tumatic powder
1 tsp chillie powder
1 1/2 tsp Roasted meat curry powder
100jl thick coconut milk
salt

Method:-

Soke soya meat in hot water for few minutes.mean
heat the clay pot, add onion, green chili, ginger garlic past, rampe/karapincha and saute for few minutes.
Add soya in to it, fallow with all powders.
put soya in to the pot, reduce the heat and cook for 1 to 3 minutes.
add kithul trical salt lime and mixed well,
add spring onion and tomatoes in to it. add few drops of coconut milk (just to give the moisture to the dish)
ready to serve. with rice and curry or sir lankan style egg fried rice.

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Pol mallun (Coconut mallun)

Ingredients:-

1 1/2 tspn Maldive fish (umbalakada) or small shrimp (Kunisso)
1/2 onion sliced
2 cups shredded coconut
1 sliced green or red chillie
Salt to taste
2 tspn tamarind juice
1 piece of sliced goraka
little bit of red chillie powder
1/2 tspn turmeric powder
1/2 tomato sliced
few curry leaves and a small piece of rampe
1 cup water

Method:-

Add maldive fish, sliced onions, sliced chillie, tomato, salt, tamarind juice, sliced goraka, little bit of red chillie powder and curry leaves into a pan with 1 cup water and bring to a boil. While it's boiling mix coconut and turmeric powder. When the maldive fish is cooked add the coconut mix into the curry and cook for a while stirring all the time. When the coconut is well cooked remove from the stove. This goes well with String hoppers or rice packets.

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Pol sambol (Coconut sambol)

Ingredients:-

6 oz. scraped coconut
3 tspn chilli powder
1 tspn chilli flakes
1 tspn crushed maldive fish
2 oz onions chopped
3-4 tspn lime juice
salt to taste
1 clove garlic (chopped)
Half a tomato (chopped)
2-3 curry leaves (chopped)
1-2 green chillies (chopped)

Method:-

 Add all the above ingredients into a food processor. Mix well till the coconut becomes red color.

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Bandakka (Ladies fingers/okra) sambol

Ingredients:-

200g bandakka (ladies fingers/okra)
salt to taste
2.3 tsp lime juice
2 green chillies chopped
1 big onion chopped
1/2 tsp pepper powder

Method:-

1. Boil or steam bandakka (ladies fingers/okra) till cooked but firm
 2. Slice into thin pieces
 3. Mix all the ingredients, add to the boiled bandakka (ladies fingers/okra) and mix well

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Seeni Sambol (Onion sambol)

Ingredients:-

4-5 large onions
Idive fish
1 stick cinnamon and 2 cloves
Tamarind juice
Salt to taste
sugar
Crushed red chillies
1 tspn chillie powder
1 spring curry leaves
Cooking oil

Method:-

Peel the onions and cut them into very thin slices. Heat a large non stick pan add 2 tbsn cooking oil. When the oil is hot add the onions and stir fry them until golden brown. Add more oil if needed. Then add salt, crushed red chillies, chopped garlic, curry leaves and a little red chillies powder and stir well. Now add tamarind juice and cook until browned. stirring occasionally, Lastly add sufficient sugar, stir well and remove from heat.

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Sri Lankan Pittu

Preparation of flour for pittu

Take approximately 1 1/2 kg plain wheat flour, 1/2 kg of wholemeal flour and about 1 1/2 cups red rice flour. Combine all three types of flour and roast in the oven at 160 degrees centigrade for about 1 1/2 hours stirring occasionally so that the flour does not get burnt. When roasted allow the flour cool. Break up the large lumps of flour using a food processor and then sift the flour. Remember toad in the husk. Store in an airtight container until you need the flour. This flour will keep for about 1 month.

Preparation of pittu

Ingredients- 3 cups of the prepared flour
Hot water for mixing
1 1/2 teaspoons of salt
1 cup desiccated coconut

Method:-

Add the flour and the salt into the mixing bowl of a food processor. Pulse adding trickles of hot water until the flour. resembles bread crumbs. The mixture should be evenly sized. This mixture can then be combined with the coconut and steamed in a normal steamer placed over a pan of boiling water.

1. To fill the pittu mould, alternate 4 tablespoons of the flour mixture into the cylindrical mould with a tablespoon of coconut. Continue doing this until the cylinder is full.

2. Place the cylinder on a pressure cooker which has been filled with water and steam the pittu until steam comes through the middle of the cylinder. A this stage place a lid on the cylinder and cook for about 5 minutes.

3. Once the pittu is cooked to unmould push the pittu through the cylinder with a narrow wooden spoon onto a dish. Repeat until all the pittu mixture and coconut are finished.

Serve with curries.

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Dosa

Ingredients:-

1 cup urid dhal
2 cups rice
1 teaspoon salt
Oil for making dosas

Method:-

1. Wash and soak together the urid and fenugreek in water for about 7 hours at least. Wash and soak separately the rice in water for the same amount of time.

2. Drain the water and grind the urid and the rice separately in a food processor r liquidiser. Add water to get a nice consistency while grinding.

3. Mix both batters together with the salt and set it aside for at least about 12 hours until the mixture ferments. Care should be taken to use a large enough container as the batter tends to increase in volume when fermented.

4. When the mixture is ready to be made into dosas, add move water if the batter is too thick.

5. Place a griddle on the stove and when the griddle is hot the dosas can be made.

6. Smear a little oil on the griddle. Do not use too much oil as the batter will not spread evenly.

7. Pour a ladleful of batter on the griddle, beginning in the centre spread the batter quickly in a spiral motion outwards.

8. Increase the heat and cook for a couple of minutes until golden brown in colour.

9. Turn the dosa over carefully lifting from the sides. Fry for a few more minutes until ready. Spread a teaspoon of oil round the edges to give a crisp dosa.

10. Serve with chutney and sambar.

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String hoppers

Ingredients:-
2 cups flour (red rice flour and steamed flour mixed)
1 tsp salt
300ml boiling water mixed with 50ml cold water

Preparation of flour

1. In a steamer, steam a packet of plain white flour.

2. When cool, break up and sift twice. Mix with a packet of roasted red rice flour.

Method:-

1. Put flour and salt into a large bowl and gradually add the water and mix quickly into a pliable dough.

2. When thoroughly mixed, put a little of the dough into a string hopper mould and squeeze the mixture onto a string hopper mat in a circular fashion.

3. Place 4 or 5 mats in a steamer and steam over a pan of boiling water for about 5 minutes.

4. Once string hoppers are cooked, remove from the mats and place on a dish.

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Mixed vegetable pickle

Ingredients:-

1 carrot
1 cup of cauliflower florets
1 green pepper
1 large onion sliced (or 6 shallots peeled and cut into quarters)
1 1/2 teaspoon mustard seeds
4 cloves garlic peeled
2 cm piece ginger chopped
1/2 cup vinegar
1/4 teaspoon turmeric powder
1/8 teaspoon chilli powder
3 teaspoons salt
2 teaspoons sugar
50 grams dates chopped
1 small tin pineapple pieces
1 semi-ripe mango chopped

Method:-

Cut carrot into julienne stripes.
Break cauliflower into florets and steam for a few minutes.
Slice the green pepper and onion.
Grind together the mustard seeds, garlic and ginger in a little bit of the vinegar.
In a saucepan, put the ground paste and the balance of the vinegar, turmeric powder, chilli powder, salt and sugar and bring it to a boil and take it off the stove.
In a large bowl mix all the vegetables.
Then pour the boiled dressing and mix well.
When cool mix in the dates, pineapple pieces and the chopped mango and serve.

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Drumstick (Murunga) curry

Ingredients:-

5 drumsticks (murunga)
1 teaspoon black mustard seeds
1 sprig curry leaves
2 green chillies slit in the middle
3 tablespoons chilli powder
1 1/2 teaspoons fenugreek seeds
1/4 cup milk or coconut milk
3 tablespoon oil
1 1/2 teaspoons fenugreek seeds
1 onion chopped
6 cloves garlic sliced lengthwise
1 1/2 teaspoon salt
1/4 cup water

Method:-

1. Slightly scrape the skin off the drumsticks and cut the drumstick into 10cm long pieces and wash them.

2. Heat the oil in a pan and saute the drumsticks. Lift them out and fry the mustard seeds and when the mustard seeds begin to pop add the curry leaves. chopped onions, green chillies and the garlic slices and fry for a few minutes on low heat until the onions are caramalised.

3. Add the chilli powder and then add the sauteed drumsticks to the masala (chilli mixture) stir well and add the salt, fenugreek and the water. Cover and cook for about 20 minutes or until the drumsticks are cooked. Now add the milk and stir well and cook for about 10 minutes. When well blended remove from stove and serve.

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Prawn curry

Ingredients:-

500 grams medium sized prawns
3 tablespoons oil
1 tablespoon chilli powder
3/4 teaspoon salt

Method:-

1. Clean and wash the prawns leaving the tail on.

2. Heat the oil in a pan

3. Fry the onions until they are caramalised.

4. Lower the heat and add the garlic, curry leaves, chilli powder and salt and cook for a minute or so tirring well. Add the prawns and continue stirring until well coated with the other ingredients. Put a lid on and continue to cook for about 10 minutes.

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Banana & raspberry 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 remperature
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 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 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 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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Parippu Chaaru (Curry)

Ingrediants:-

1. Cheruparippu (moong dal) 100gm (approximately 1 cup)
2. Grated coconut - half of one coconut
Jeera - 1/2 tsp
Green chilli - 2-3
Turmeric powder 1/4 tsp
3. Ghee/coconut oil 2-3 tsp
4. Water 1/2 ltr
5. Small onion 3-4
Mustard seeds - a pinch
Red chilli - 2
Curry leaves
6. Salt

Grind together number 2 ingredients. Roast the moong dal in a heavy bottomed pan (without oil) boil half a litre water and add the roasted dal to this. Cook till the dal is done. Mash it well or you can just run it in a food processor or blender for a few seconds. Add ground paste, salt and 1/2 - 1 cup water to the mashed dal and let it boil. Remove from heat.

Heat oil/ghee in another pan and splutter musard seeds. Add small onion, curry leaves and red chilli. Fry till small onion become golden brown. Pour over cooked dal. Serve with rice and pappad, wait.... don't start eating..... drizzle some ghee on the curry, now you are ready to eat.

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Kovakka (luy dourd) Peera Pattichthu

Ingrediants:-

1.Kovakka 250 gms, cut lengthwise
2.Green chilly - 4 slit lengthwise
Small onion - 6, finely sliced
Grated coconut - 1/2 - 1 cup
Jeera (cumin) 1/2 tsp
Garlic 1-1 1/2 tsp, finely chopped
Turmeric powder 1/4 tsp
3.Gambooge (Kudampuli) 2 pieces, soaked in water
4.Coconut oil
Salt
Curry leaves

Crush the number 2 ingredients (1 mixed it well using, nejeraduka) Add the other ingrediants to this along with 2-3 tbsp of water. Cover & cook on low fire. It will take 7-10 mins approx. Serve hot with rice.

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Sri Lankna Chicken Curry

Ingredients:-

3 (6 ounce) boneless skinless chicken breasts
2 tablespoons white vinegar
1 tablespoon tamarind juice (optional)
1/4 cup Madras curry powder
1 tablespoon salt, or to taste
1 tablespoon ground black pepper
2 tablespoos coconut oil
1 red onion, sliced
4 green chile peppers, halved lengthwise
8 green cardamom pods
6 whole cloves
1/2 curry leaves
1 tablespoon fresh ginger root, crushed
1 (2 inch) cinnamon stick, broken in half
3 cloves garlic, minced
1/2 cup water
1 1/2 tablespoons tomato paste
3 tablespoons roasted Madras curry powder
1/2 (14 ounce) can coconut milk

Directions:-

1. Cut the chicken into bite-sized combine the vinegar, tamarind juice, 1/4 cup curry powder, salt, and pepper in a bowl. Add chicken and toss to coat.

2. Heat the coconut oil in a work or frying pan over medium heat. Cook the sliced onion, green chiles, cardamom pods, cloves, curry leaves, ginger, and cinnamon stick until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low. And continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in the garlic and cook for an additional minute.

3. Add the chicken mixture, water, and tomato paste. Stir and simmer until the chicken is cooked through, about 10 minutes. Add the roast curry powder and stir until evenly dispersed.

4. Gradually stir in the coconut milk and simmer for 2-3 more minutes. (Do not overheat or the coconut milk may curdle)

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Green Gram curry

Ingrediants:-

Green Gram/Pacha payaru- 1cup
Onion - 1 chopped
Tomato - 2 chopped
Coriander powder/Malli podi - 1 tblspn
Red chilli powder 1 tsp
Turmeric powder/Manjal podi 1 tsp
Garam masala powder - 1tsp
Cumin seeds/Jeerakam - 1tsp
Ghee-  1 tblspn
Oil - 1tsp
Salt to taste
Sugar 1 tsp
Coriander leaves/Cilantro for garnishing

Method:

Pressure cook dal till completely cooked.... If you press it with your fingers it should get mashed.
Heat oil and ghee in a kadai... Crackle some cumin seeds.
Add in onions and cook till golden...
Add in all spice powders and mix well...
Throw in the tomatoes and cook till mushy... Add required amount of water and bring that to boil...
Add in the cooked dal and mix well...
Season with salt and sugar.... Simmer this for 10 mins...
Garnish with cilantro and serve with roti or rice

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Coffee and Walnut Layer cake

Ingredients:-

for the sponge

* 50 grams walnut pieces
* 225 grams caster sugar
* 200 grams plain flour
* 4 teaspoons instant espresso powder
* 2 1/2 teaspoons baking powder
* 1/2 teaspoons bicarbonate of soda
* 4 large egg
* 1-2 tablespoons milk

for the butter-cream frosting
* 350 grams icing sugar
* 175 grams soft unsalted butter
* 1 1/2 teaspoon instant espresso powder (dissolved in 1 tablespoon boiling water)
* approx. 10 walnut halves (to decorate)

Method

1. Preheat the oven to 180 C/ gas mark 4/ 350F.

2. Butter two 20cm/ 8 inch sandwich tins and line the base of each with baking parchment.

3. Put the walnut piece and sugar into a food processor and blitz to a fine nutty powder.

4.  Add the 225G/ 2 sticks butter, flour, 4 teaspoons espresso powder, baking powder, bicarb and egg and process to a smooth batter.

5. Add the milk, pouring it down the funnel with the  motor still running, or just pulsing, to loosen the cake mixture, it should be a soft, dropping consistency, so add more milk if you need to. (If you are making this by hand, bash the nuts to a rubby powder with a rolling pin and mix with the dry ingredients: then cream the butter and sugar together, and beat in some dry ingredients and eggs alternatllely and, finally the milk)

6. Divide the mixture between the 2 lined tins and bake in the oven for 25 minutes. or until the sponge has risen and feels springy to the touch.

7. Cool the cake in their tins on a wire rack for about 10 minutes, before turning them out onto the rack and peeling off the baking parchment.

8. When the sponge are cool, you can make the buttercream.

9. Pulse the icing sugar in the food processor until it is lump free, then add the butter and process to make a smooth icing.

10. Dissolve the instant espresso powder in 1 tablespoon boiling water and add it while still hot to the processor, pulsing to blend into the buttercream.

11. If you are doing this by hand, sieve the icing sugar and beat it into the butter with a wooden spoon.

12. Then beat in the hot coffee liquid.

13. Place 1 sponge upside down on your cake stand or serving plate.

14. Spread with about half the icing: then place on it the second sponge, right side up ( so the 2 flat sides of the sponge meet in the middle) and cover the top with the remaining icing in a ramshackle swirly pattern.

15. This cake is all about old-fashioned, rustic charm, so don't worry unduly: however the frosting goes on is fine. Similarly, don't fret some buttercream oozing out around the middle. thats what makes it...

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Ghoul-Graveyard Cake

Ingredients:-

for the cake

* 250 ml milk
* 1 teaspoon white wine vinegar
* 225 grams plain flour
* 50 grams cocoa powder
* 2 teaspoons baking powder
* 1/2 teaspoon bicarbonate of soda
* 200 grams caster sugar
* 110 grams butter (or soft margarine)
* large egg
* 1 teaspoon vanilla extract

for the icing

* 300 grams icing sugar
* 60 grams butter
* 2 teaspoons cocoa powder
* 2 teaspoons golden syrup
* 60 ml milk
* 1 teaspoon vanilla extract
* 1/2 teaspoon black food colouring paste
* black sugar sprinkles
* hallowe's themed jelly lollies (at least 1 per child)

Method

1. Preheat the oven to gas mark 3/170C/325F. Grease and line a 23cm springform tin.Mix the milk and vinegar together and set aside.

2. Make sure all your remaining ingredients are at room temperature if you can, but since no one's going to be overly worried about the cake, you shouldn't be either. If the ingredients are cold, the worst that can happen is that the cake will be heavy. But you do need soft butter (or the cake won't mix) so substitute marge if that's not a goer. Put everything for the cake, except the vinegary milk, into a food processor and blitz to mix. Remove the lid, scrape down with a rubber spatula and then put the lid back on and with the motor running, add the vinegary milk.

3. Scrape, spoon or pour the brown batter into the and spread to fill it evenly, baking it for 40-45 minutes until it is well risen and springy to the touch.

4. Remove the cooked cake, in its tin, to a rack and leave to cool for about ten minutes, then spring open the tin and let the cake get completely cold.

5. To make the icing, first sieve the icing sugar. Boring, but it's got to be done. Melt the butter in a saucepan and when it's bubbling add the cocoa. Let it dissolve into the butter, stirring with a little hand whisk, then add the syrup, milk, vanilla and colour paste. Stir or whisk well and let it bubble for a few minutes and  then take the pan off the heat and whisk in the icing sugar.

6. Put the pan back on the heat and whisk again to help the sugar dissolve and the colouring disperse, then take it off the heat to let it thicken to the right consistency-thick enough to coat, but thin enough to trickle down to cover the sides too- as it cools slightly (but only slightly: it thickens fast) put the cake on torn-off pieces of baking parchment to form an outline of a square to catch the excess icing. Place the cake just on top of the  torn pieces of parchment so you can pull them away once the icing has stopped dripping. Hold the pan of icing over the centre of the cake and pour over it so that the top is covered and the icing has dripped over and down the side.

7. Working quickly, throw over the black sugar sprinkles to cover the top and sides of the cake before the icing dries.

8. Trim the lolly sticks, so that you have a stem of about 3-4cm to stick into the cake, and then plunge the sticks of the foreshortened lollies into the cake so that the ghoulish faces leer out from their black frosted graveyard.

9. To be honest, this cakes serves as many childern as you can stick lollies in for, if that makes sense. You could certainly find room for 12.

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Cherry Cheese cake

Ingredients:-

* 125 grams crumbled digestive biscuits
* 75 grams soft butter
* 300 grams cream cheese
* 60 grams icing sugar
* 1 teaspoon vanilla extract
* 1/2 teaspoon lemon juice
* 250 ml double cream
* 1x284 grams jar black cherry spread

Method

1. Blitz the biscuits in a food processor until beginning to turn to crumbs, then add the butter and whiz again to make the mixture clump.

2. Press the mixture into a 20cm/ 8 inch spring-form tin, press a little up the sides to form a slight ridge.

3. Beat together the cream, icing sugar, vanilla extract and lemon juice in a bowl until smooth.

4. Lightly whip the double cream, and then fold it into the cream cheese mixture.

5. Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula. put it in the fridge for 3 hours or overnight.

6. When your are ready to serve the cheesecake, unmould it and spread the black cherry over the top.

7. Additional information - for vegetarains make sure the cream cheese is a brand suitable for vegetarians.

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Ginger Passionfruit trifle

Ingredients:-

* 400- 500 grams shop-bought sponge cake
* 125 ml stone's green ginger wine
* 500 ml double cream
* 4 teaspoon icing sugar
* 8 passionfruit

Method

1. Slice or break the sponge into pieces and arrange half of them in a shallow dish or cake stand with slight lip or upward curve at edge, then pour half the ginger wine over them.

2. Mound up the remaining half of sponge and pour the remaining ginger wine on top.

3. Whip the cream with the icing sugar until it is firm but not stiff, you want soft peaks.

4. Scoop the insides of 2 passionfruit into into the bowl of cream and fold in before mounding the cream floppily over the soused sponge.

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Cheesecake Ice Cream

Ingredients

* 175 ml full fat milk
* 200 grams caster sugar
* 125 grams cream cheese
* 1/2 teaspoon vanilla extract
* 1 large egg
* Juice of 1/2 lemon
* 350 ml double cream
* 50 grams crumbled digestive biscuits (optional)

Method

1. Heat the milk in a pan, and while it's getting warm, beat together the sugar, philadelphia, vanilla and egg in a bowl. Still whisking pour the hot milk into the cream cheese mixture and pour this back into the cleaned-out pan and cook till a velvety custard. I don't bother with a double boiler, and actually don't even keep the heat very low, but you will need to stir it constantly, and if you think there's any trouble ahead, plunge the pan into a sink half filled with cold water and whisk like mad. It shouldn't take more than 10 minutes, this way, for the custard to cook. And when it has thickened, take it off the heat, pour into a bowl and let if cool, at which time add the lemon juice and then the double cream, lightly whipped.

2. Freeze in ice cream maker or place into a covered container, stick it in the freezer and whip it out every hour for 3 hours as it freezes and give it a good beating, folding in the crushed digestives-if using before the ice cream is set solid.

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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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