SRI LANKAN BUTTER CAKE

 

I found this is easier to make & came out well

Ingredients (For 8inch/ (20 cm) baking pan)

200 g Butter in room temperature

200g sugar

200g flour

3 large eggs in room temperature

2 tsp Baking powder

1 tsp vanilla essence

2 tbs milk

 

Method

Preheat oven for 350F.Grease the baking pan. Line the bottom of the pan with a parchment paper

In a bowl combine flour & baking powder, Sift, keep aside.

Beat butter & sugar together in low speed for 2 minutes. Then gradually add eggs for this mixture and mix in high speed for about 2 minutes until the batter become smooth.

Then add vanilla essence & milk.

Also gradually add flour while beating.

Once it becomes a smooth batter, fill the baking pan with batter.

Bake for about 40 to 45 mins or until golden brown.

A tooth pick inserted to cake should come out clean when it is baked.

Allow to cool the cake few minutes & transfer to a wire rack.

Cool completely before any decorating.

 

Pineapple Cake

Pineapple Cake

A tasty cake, made of pineapple juice with less butter

Ingredients;

1/2 cup (100 g) all purpose flour

1 level teaspoon baking powder

1/4 teaspoon salt

2 eggs

1/2 cup (100 g) powdered sugar

2 teaspoons oil or 2 teaspoons butter

1 teaspoon finely grated orange peel or lemon peel (optional)

50 ml pineapple juice (without sugar), homemade

Extra 1 teaspoon butter ( to grease baking dish)

Method

Grease baking dish with 1 teaspoon butter and dust with 1 tablespoon flour ,

Sieve  flour, baking powder, salt.

Preheat oven (OTG) at 180 C or 350 C.

In a big bowl, beat powdered sugar with egg until light and creamy. Add egg one by one and beat until smooth and creamy / light golden color (use electric beater).Add 2 teaspoons of oil / butter and beat again until creamy.Add sieved flour in batches (2 batches) and gently mix with the help of a thick tablespoon (do not use electric beater) until well blended / smooth cake mixture.

Add grated lemon rind or orange rind(optional) and pineapple juice. Gently stir well until well combined with other ingredients.Transfer this cake mixture into  greased baking pan . Spread evenly with a spatula, and bake at 180  C or 350  F for 30 - 35 minutes or till golden brown or till a skewer inserted in the centre comes out clean / leaves from the sides of the pan. Keep aside to cool for one hour.Run a knife round inside of the pan to loosen the cake, and then invert the pan. Cut into desired shape and size
this recipe is going to
http://kitchenswathi.blogspot.com/2012/05/favorite-recipes-event-cake-recipes.html

FRUITE CAKE

FRUITE CAKE

This recipe doesn't need you to soak the dry fruits in advance and it's alcohol-free so you can make it instantly before just before you need it. Kerala Christmas Fruit Cake Recipe

Ingredients:

1 cup plain flour

1/2 cup chopped cashew nuts

1/4 cup black raisins

1/2 cup mixed dry fruits (dates, cherries, orange peels)

1 ½  cups white sugar

2/3 cup butter, at room temperature

3 eggs

1 clove + 1 cardamom pod + small piece of cinnamon + a pinch nutmeg (pound together to powder)

OR

 (u can use pinch of  garam masala powder)

1 tsp baking powder

1 tsp vanilla extract

A pinch of salt

How It's Made:

 first make the caramel,In a pan on medium heat, melt 1/2 cup sugar slowly. It will first melt and then turn into a dark brown goop. Keep stirring and let it turn a deep dark caramel colour. Don't let it burn. Turn off heat and add about 1/4 cup water. The sugar will harden. Turn the heat back on and slowly heat the mixture until the sugar crystals dissolve. This will take around 10 mins. Let this cool and set aside. Pre-heat oven to 350F / 180C.

 Add 3 tbsp flour to the dry fruits and nuts and dredge completely to coat it. This is so that they don't sink to the bottom of the batter while baking. Set aside.

 Mix the remaining flour and baking powder, spices, and salt until well combined.

Beat the butter and 1 cup sugar until fluffy - about 10 mins by hand, 3-4 mins with an electric beater. Add vanilla and mix until combined. Next, add 1 egg and beat. Then add a bit of the flour mixture and fold. Likewise, alternate between the eggs and flour mixture until they are used up.  Add the cooled caramel and dredged fruits and gently fold in. Pour batter into a greased cake pan and smooth the top.  Bake for 50-55 mins until the top turns a dark brown and when a skewer inserted into the cake comes out with dry crumbs. You can start checking from 45 mins but usually in our oven, it takes up to 55 mins. The top will look like it's overdone but don't worry, make sure the inside is also completely cooked.  Enjoy !!this amazing fruit cake is going to ANJALI'S http://anjali-cooklog.blogspot.com/2012/02/announcing-my-first-event-cakes-cookies.html

Colorful Slim Cake

Colorful Slim Cake

Ingredients

3 large eggs, room temperature

3 tablespoons milk, room temperature

1 1/2 teaspoons pure vanilla extract

1 1/2 cups (150 grams) sifted cake flour

1 teaspoon baking powder

1/4 teaspoon salt

3/4 cup (150 grams) granulated white sugar

13 tablespoons (1/2 cup + 1/3 cup) (185 grams) unsalted butter, room temperature

 Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter  or spray with cake pan or  loaf pan. Line the bottom of the pan with parchment paper and butter or spray the paper.

In a medium bowl, whisk together the eggs, milk, and vanilla extract.

In the bowl of your electric mixer (or with a hand mixer), place the dry ingredients (flour, baking powder, salt, and sugar) and mix on low speed for about 30 seconds or until blended. Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about one minute to aerate and develop the cake's structure. Scrape down the sides of the bowl. Gradually add the remaining egg mixture, in 2 additions, beating about 30 seconds after each addition to incorporate the egg and strengthen the cake's structure.Now divide the batter  3  or 4  parts equally,nd put ur favorite colour in each parts.pour it one by one in a flat cake pan. Bake for about 55 to 65 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.  

POUND CAKE

Pound Cake Recipe:

3 large eggs, room temperature

3 tablespoons milk, room temperature

1 1/2 teaspoons pure vanilla extract

1 1/2 cups (150 grams) sifted cake flour

1 teaspoon baking powder

1/4 teaspoon salt

3/4 cup (150 grams) granulated white sugar

13 tablespoons (1/2 cup + 1/3 cup) (185 grams) unsalted butter, room temperature

i am in love with this cake after making it....yummy ummmmmmmmm

 Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter  or spray with cake pan or  loaf pan. Line the bottom of the pan with parchment paper and butter or spray the paper.

In a medium bowl, whisk together the eggs, milk, and vanilla extract.

In the bowl of your electric mixer (or with a hand mixer), place the dry ingredients (flour, baking powder, salt, and sugar) and mix on low speed for about 30 seconds or until blended. Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about one minute to aerate and develop the cake's structure. Scrape down the sides of the bowl. Gradually add the remaining egg mixture, in 2 additions, beating about 30 seconds after each addition to incorporate the egg and strengthen the cake's structure. 

Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for about 55 to 65 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes.

Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely on a lightly buttered wire rack.

The Pound Cake can be covered and stored for several days at room temperature, for one week when refrigerated, or it can be frozen for two months.

Adapted from  joyofbaking.com….

WHEAT BANANA CAKE

Wheat banana cake
Ingredients:
Whole Wheat Flour – 2 cups
Ripe Bananas – 3, mashed
Olive oil -4 tbsp
Egg – 1, well beaten
Sugar – 1cup
Curd - 2 tbsp
Baking Soda – 1 tsp
Salt – 1/4 tsp
Vanilla Extract – 1 tsp
Nuts(pista,badam,cahewnut etc.) – 1/2 cup, chopped
Dried Cranberries or dates chopped – 1/4 cup
Method:
1. Preheat oven to 375 degrees Fahrenheit.
2. In a large bowl, mix together dry ingredients so there are no lumps: Whole Wheat Flour, Sugar, Salt, Baking Soda
3. Add oil, Egg, curd, Vanilla Extract, Mashed Bananas and mix well to form batter.
4. Add in chopped Nuts and Cranberries and mix again.
5. Pour batter into a greased cake pan and smooth out the top with a spoon.
6. Bake in 375 degree F oven for 45 minutes. (Be sure to keep an eye on the cake as all ovens are different)
7. Allow the cake to cool for 10-15 minutes before slicing.
8.wheat Banana cake keeps well in the refrigerator for about a week. Toast a slice in your toaster oven and spread a little butter on top before serving.this cake is going to

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MOLTEN LAVA CAKE

BE CAREFUL!!!! It is VERY VERY hot when it first comes out. The sides are fine--it's the molten lava that will kill you if you aren't careful!!

MOLTEN LAVA CAKE
2 big square Semi-Sweet Baking Chocolate
1/4 cup (1/2 stick) butter
1/2 cup powdered sugar
1 egg
1 egg yolk
3 Tbsp. flour

Preheat oven to 425 degrees Fahrenheit. Butter four custard/ramekin/souffle dishes. Place on baking sheet.

Microwave chocolate and butter in large microwaveable bowl on high for 30 seconds to 1 minute or until butter is melted.Stir with a wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among prepared custard cups.

Bake 10 minutes or until sides are firm, but centers are soft. Let stand one minute. Carefully run a small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping, if you like. (I personally think it would distract from the flavor, and would be a bit of over-kill).
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Simple white cake

Ingredients

1 cup white sugar

1/2 cup butter

2 eggs

2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 3/4 teaspoons baking powder

1/2 cup milk

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.

Bake for 30 to 40 minutes in the preheated oven. Cake is done when it springs back to the touch.