Wednesday, 24 August 2011

Easy Cake Recipes

Angel White Cake Recipe
Preparation Time
10 Minutes
Cooking Time
35 Minutes
Recipe Type
Non Veg.
Serves 8

• 1½ cups Maida • ½ tbsp Baking Powder • ¼ tsp Salt • ¾ cup Sugar • ¼ cup Butter • 3 Egg Whites • ½ tsp Vanilla Essence • ½ cup Milk
How to make Angel White Cake:
Preheat oven to 350 °C.
Grease a baking pan with little butter and flour.
Sift flour with baking powder and salt in a bowl. Keep aside.
Whisk sugar with butter in a separate bowl until light and creamy.
Add egg whites, one at a time, and beat after each addition.
Stir in vanilla essence and continue whipping at low speed.
Mix in flour and milk, one at a time, and whip until well blended.
Pour the batter into the prepared pan.

                                                      Pecan Coffee Cake

Ratings: 1
Reviews: 1 

Active Time:  15 Minutes
Total Time:  1 Hour 15 Minutes
Yield:  Serves 12
For the Cake:
3/4 cup butter, softened
1 1/2 cups sugar
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 cups sour cream
For the Filling:
3/4 cup packed brown sugar
1 tablespoon ground cinnamon
1 1/2 tablespoons unsweetened cocoa powder
3/4 cup raisins
3/4 cup chopped pecans
For the Icing:
2/3 cup cream
1 tablespoon strong black coffee
1-2 tablespoons confectioners' sugar, sifted
Pecan Coffee Cake Recipe at
Preheat the oven to 350 degrees F.

Butter a 9-inch springform pan and line the base with parchment or waxed (greaseproof) paper.
Cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Beat in the vanilla. Sift together the flour, baking powder, baking soda, and salt. Fold in the sifted dry ingredients alternating with the sour cream, beginning and ending with the flour mixture. Spread a third of the batter into the prepared pan.
Combine the sugar, cinnamon, cocoa, raisins, and pecans and mix well.
Sprinkle half of the pecan filling evenly over the first layer of batter. Continue layering the remaining batter and filling in the same manner, finishing with a layer of the batter. Rap the pan on a hard surface several times to expel any bubbles.
Bake for 50-60 minutes, or until a skewer inserted in the middle of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Whip the cream until soft peaks form. Fold in the coffee and then the sugar and mix well. When the cake is cool, spread the icing over the top and serve.
Bake for 35 minutes, until a toothpick inserted comes out clean.

Apple Coffee Cake Recipe 

Apples and raisins provide the moistness, which means less oil can be used in this low saturated fat, low cholesterol, and low sodium coffee cake.
5 cups
1 cup
1 cup
1/2 cup
1/4 cup
2 tsp
2 1/2 cups
1 1/2 tsp
2 tsp
Tart apples, cored, peeled, chopped
Dark raisins
Pecans, chopped
Vegetable oil/ Butter
Egg, beaten
Sifted all purpose flour
Baking soda
Ground cinnamon

Oven Temp ~ 350°        Baking Time ~ 35 - 40 Min.
Pan Type ~ 9 x 13 x 2
Preheat oven, lightly oil your pan.

In a large mixing bowl, combine apples with sugar, raisins, and pecans; mix well. Let stand 30 minutes.

Stir in butter/oil, vanilla, and egg. Sift together flour, soda, and cinnamon; stir into apple mixture about 1/3 at a time just enough to moisten dry ingredients.

Turn batter into pan. Baking time above.
Cool cake slightly before serving.

Yield: 20 servings--Serving Size: 3-1/2-inch x 2-1/2-inch piece

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