Ribbon Cake Recipe

Ingredients:

10 Eggs
2 cups Sugar
4 cups Rice Flour
2 cups Butter
4 - 5 Food Color
Vanilla Essences

Method:

• Preheat oven to 180°C. Grease and line the base of three shallow 20 cm round cake pans.
• Mix the yolks of the eggs with the sugar and beat them.
• Add the flour and butter gradually and mix well.
• Once you mixed well, divide the batter into 4 to 5 parts. 
• Add different colors to each part of the batter.
• Add vanilla essences to each part of the batter.
• Pour the first color batter into the cake pan.
• Following that all the color batters one over another.
• Bake in the oven for 32 to 36 minutes or until a toothpick inserted into the center of the cake comes out clean.

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Simple Eggless Cake

Ingredients:

2 cup (250 gms.) Flour
1 cup (200 gms.) Sugar
1 1/4 tsp. Baking Soda
3 tsp. Cocoa
1 cup (250gms.) Curd
1/2 cup (115 gms.) Oil
1 tsp. Vanilla Esssence

Method:
Preparation Time: 15 - 20 mins / Cooking Time: 40 - 45 mins / Serve: 10 - 12 pieces

• Sieve all the dry ingredients together
• Beat mixture with curd, oil and vanilla essence for about 1 - 2 minutes or till the texture is smooth.
• Pour into a greased tin and bake in a moderately hot oven at 180 degree C (350 degree F) for 35 - 40 minutes.
• Test completion of baking with a fork or toothpick.
• Remove and cool on wire rack.

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Peanut Cookies Recipes

Ingredients :

1 cup (125 gms.) Flour

80 gms. Butter

100 gms. chopped Peanuts

1/3 cup (75 gms.) Sugar

1/2 cup (115 ml.) Milk

1 Egg

1 tsp. Baking Powder

1/2 tsp. Salt

Method:

• Sieve dry ingredients
• Cream butter and sugar.
• Chop peanuts
• Add egg and three-quarters of the peanuts.
• Mix together with a little milk.
• Put small spoonfuls on a greased baking tray.
• Top with remaining peanuts and cover tin with aluminium foil.
• Place in the preheated Oven at 210°C (410°F) and bake for 10-10 minutes until cookies are well done.
• Cool before removing from tin.

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Lemon Curd Sponge Cake Recipe

Ingredients

3/4 cup (100 gms.) Flour

1/2 cup (100 gms.) Sugar

3 Eggs

1/4 tsp Salt

2 drops Vanilla Essence

A pinch of Baking Soda

For the Lemon Curd

1/2 cup (100 gms) Sugar

3 tbsp (25 gms) Cornflour

2 Eggs (separate the yolks and whites)

5 - 10 gms Butter

1/4 tsp Salt

1/3 cup Lemon Juice

1/2 cup (120 gms) Cream

1/2 cup (110 ml) Water

Method :

Cake 

• Whisk the yolk and sugar in a pan over hot water until the mixture is light, creamy and leaves a trail.
• Fold in sieved flour, salt and baking soda.
• Add stiffly beaten egg whites.
• Pour mixture in a greased cake tin (6" dia)
• Bake in preheated Oven at 210 C (410F) for 10 minutes or until golden brown on top.
• Remove sponge from oven and turn on a wire rack. Let it cool for sometime. 
• Cut the cake in half (horizontally). Keep aside.

Lemon Curd

• Combine sugar, cornflour and salt. Add water gradually and cook over boiling water until smooth and thick.
• Stir constantly. Cover and cook for 15 minutes.
• Beat egg yolks and pour hot mixture over them gradually and cook over boiling water until smooth and thick.
• Stir constantly. Cover and cook for 15 minutes.
• Just before removing from heat, and lemon juice, mix well and cool.
• Fold in whipped cream and add stiffly beaten egg whites.
• Spread lemon curd evenly on each half of the cake. 
• Sandwich together and serve sprinkled with icing sugar.

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Frosted Chocolate Cake Recipe

For the cake:

Flour   2/3cup (75 gms)
Sugar  6 tbsp. (75 gms)
Eggs   3
Salt   1/4 tsp
Vanilla Essence  2 drops
Water   1 tbsp
A pinch of Baking Soda
Greased Tin 6" Dia

For the Frosting:

Powdered Sugar   3/4cup (100 gms)
Flour   3/4cup (100 gms)
Egg Yolks 4
Milk  1/4 cup (60 ml)
Vanilla Essence    1 tbsp
Butter    100 gms
Eating Chocolate   50gms

Method 

The Cake:

• Whisk yolks and sugar in a pan over hot water until the mixture is light, creamy and leaves a trail.
• Add sieved flour, salt and baking soda.
• Fold in stiffly beaten egg whites.
• Pour mixture into tin. Bake in preheated Oven at 180°C (350°F) for 25 minutes or until cake is set and golden brown on top.
• Turn cake on wire rack. Let it cool. 
• Cut in half horizontally, keep aside.

The Frosting:

• Combine powdered sugar and flour.
• Combine egg yolks and milk.
• Stir flour mixture into egg mixture.
• Cook, stirring constantly, till thickened. Do not boil. Remove from heat, stir in Vanilla essence.
• Cover surface with waxed paper.
• Beat butter and chocolate squares. Stir into mixture. 
• Spread between layers and around sides of cake. 

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Thekua Recipe for Chhath Maiya

Ingredients

Whole Wheat Flour (Atta) 500g 
Coconut (chopped) 2 tbsp
Green Cardamom (peeled and mashed) 4 
Jaggery (Gur) 300 g 
Water   1-1/2 cups 
Ghee (or vegetable Oil)
Saancha (embroidered wooden surface or mould)

Method 

Make a solution of water, green cardamom and jaggery.
Mix ghee and coconut in that solution. 
Add wheat flour and form a dough.  
Use jaggery syrup as much as it is required, to make dough.
Now, take a lump of dough, press it flat on your palm, and press it against a sancha to give a shape.
Deep fry the shaped dough in ghee or oil till golden brown.
Strain the ghee on a paper towel.
Serve it completely cool.

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Coconut Cake

Coconut Cake

Ingredients

Desiccated Coconut 300 gms
Suji or Semolina 300 gms
Sugar 500 gms
Butter 100 gms
Eggs  6 - 7
Baking Powder 2 tsp
Nutmeg Powder 1/4 tsp
Vanilla Essence

Method :

Put a cup of water to a large vessel and let it heat on a slow fire. Heat water don't boil, then add sugar and stir. Once the sugar get dissolved into the water add butter, then suji and coconut. Stir continuously. Take off from the gas. Add baking powder, vanilla essence and mix well. Beat the eggs well and add to the mixture and mix well. Put the mixture into the container and bake it at 350 degree C. 
  

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Black Forest cake

Ingredients

6 eggs

1 cup powdered sugar

1/2 cup flour

1/2 cup cocoa,

1 tsp baking powder

1/2 cup butter

1 tsp Vanilla essence

2 tbsp rum

1 1/2 cups sweetened whipped cream

1/2 cup sugar

pitted cherries to decorate

Method

Beat eggs with powered sugar till light fluffy. Sift flour with cocoa, baking powder and salt. Melt butter and cool a little. Fold the flour and butter into the eggs.  Add 1 tsp Vanilla essence. Pour the batter into 9" greased and floured cake tin. Bake at 180 C for about 15-20 minutes. Keep aside the cake to cool.

Syrup 

Boil sugar and tbsp of water for 1 minute and then cool. Add rum. Pour gently the syrup over the cakes. Sandwich the cakes with sweetened whipped cream. Reserve a little whipped cream to spread on the cake. Decorate with cherries, you can also scrape Cadbury chocolate on the cake.

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Chocolate Walnut Cake Recipe

Ingredients

Butter - ½ cup

Sugar- ½ cup

Eggs – 2

Milk - ¼ cup

Flour - 1 cup

Baking powder -½ tsp

Cocoa powder - 2-3 tsp

Vanilla essence - ½ tsp

Chopped walnut - 3 tsp

Method:

• Mix butter & sugar in a bowl.
• Add eggs to it and mix well.
• Then add milk, flour, baking powder and cocoa powder.
• Add vanilla essence and walnut to the above mixture and mix well.
• Spread the mixture in a greased dish & place it in the microwave at 100 per cent power for 4 minutes. 
• Chocolate walnut cake is ready to serve.

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Double Brownie Recipe

Ingredients

Flour 175gms
Butter 250gms
Sugar 500gms
Chocolate 100gms
Cocoa 30gms
Eggs 5
Walnuts (broken) 200gms


Method

• Melt butter, add the sugar to it and mix it well. Add the eggs and mix well.
• Sieve flour and cocoa powder together, add the walnut pieces to it and mix well.
• Pour the dry mix of the flour, cocoa powder and walnuts to the butter-sugar-egg mix. Mix together thoroughly. Pour into a baking tray. Bake in a pre-heated oven at 338oF for 30minutes. Leave it to set at room temperature. When set, cut into squares and serve.

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Serpes Marzipan Recipe

Ingredients

Cashewnuts (ground to a fine paste with rose water) 1/2 kg
Sugar (ground fine and sifter) 1 kg
whites of two eggs (beaten stiff)
Rose water 30ml

Method

Put all the above ingredients into a thick bottomed pan and simmer on a slow fire stirring constantly. Keep on string until it gets to a wax - like consistency. Remove the mixture if it is dry. Add color as desired and mould according to required shapes.

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Coconut Cake Recipe

Ingredients

300 gms Dessicated Coconut
300 gms Suji or Semolina
500 gms Sugar
100 gms Butter 
6-7 Eggs
2 tsp Baking Powder
1/4 tsp Nutmeg Powder
Vanilla Essence

Method

Put a cup of water to a large vessel and let it heat on a slow fire, when it start boiling add sugar, after the sugar gets melted add butter, then add suji and coconut take off from the gas and put baking powder. Mix it well and then add vanilla essence. Beat eggs well and add to the mixture . After adding mix it well. If requires you can also add colors. When everything is done bake at 350°C. Your coconut cake is ready.

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