An aura is a field of subtle, luminous radiation surrounding a person or object .. Here i wish to share my interests, ideas i admire n things i come across .. MAINLY ABOUT FASHION N FOOD. Each n every culture hav their own style of fashion n food......
Wednesday, 29 August 2012
For the Cake:
2 1/4 cups (about 5 1/2 ounces) sifted cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 pound (2 sticks) unsalted butter, softened
2 cups (about 14 ounces) sugar
4 eggs, separated
2 teaspoons vanilla
1 cup sour cream
1 cup mini chocolate chips, plus 1/4 cup for garnish
Red food coloring
For the Frosting:
1/2 pound (2 sticks) butter, softened
6 to 8 cups confectioners' sugar
2 teaspoons vanilla
1 to 2 tablespoons milk or cream
Red and green food coloring
Adjust oven rack to center position and preheat oven to 350°F. Grease and flour bottoms and sides of two 8 or 9-inch baking pans.
For the Cake: Sift together the flour, baking powder, and salt; set aside. Cream the butter in a large bowl with an electric mixer for about two minutes on medium speed. Add the sugar and continue to mix until light and fluffy, another 2 to 3 minutes. Add the egg yolks, one at a time, stirring to ensure that each is incorporated before adding the next.
Reduce the mixer speed to low and add the dry ingredients alternately with the sour cream, in 2 to 3 additions each, ensuring that each addition is fully mixed in before adding the next. Scrape down the sides of the bowl with a rubber spatula with each addition.
In a separate bowl, with clean beaters, beat the egg whites to soft peaks. Gently fold the whipped egg whites into the batter with a rubber spatula. Add several drops of red food coloring, mixing gently until the cake batter has a deep pink hue. Fold in the mini chocolate chips.
Pour the batter into the prepared pans and smooth with a rubber spatula. Bake in the preheated oven until the top of the cake is golden brown and a toothpick or cake tester inserted into the center comes out clean, 40 to 50 minutes.
Let the cakes cool in the pans for 5 minutes, then turn out on to a wire rack to let cool completely. If necessary, use a serrated knife to cut the cakes to make them level.
For the Frosting: In the bowl of a stand mixer fitted with a paddle attachment, cream butter until very smooth, about 3 minutes on high speed. Reduce speed to low and add about 3 cups of confectioners' sugar. Continue beating on low speed until incorporated.
Pause to scrape down the sides of the bowl. Add vanilla. Add remaining confectioners' sugar, bit by bit, until desired spreading consistency has been reached. If the frosting gets too thick, stir in some milk or cream to thin it.
Divide the frosting into two bowls: 2/3 of the frosting in one bowl, and 1/3 in the other. Tint 2/3 of the frosting a deep pink, to match the color of the cake as closely as you can; tint the rest of the frosting green.
Frost the sides of the cakes with the green frosting. Once frosted, put the cakes in the refrigerator so that the frosting can set for several minutes before proceeding to frost the tops of the cake with pink frosting. Dot the tops of the frosted cakes with mini chocolate chips to resemble watermelon seeds.
time: 15 minutes or
125 g butter
¾ cup sugar
1 teaspoon vanilla essence
2 ripe bananas mashed
1½ cups self-raising flour
¼ cup milk
1.Melt the butter, sugar
and vanilla in a medium sized saucepan.
2.Remove from heat.
3.Add mashed bananas and
stir through until just blended.
4.Add egg and mix in well.
Stir in flour, add milk and mix lightly.
5.Bake at 170°C for
approximately 40 minutes.
MANGO CREAM CAKE
1. Sift 1.5 cups all-purpose flour, 1/2 tsp baking soda, pinch of
salt, 1/2 tsp baking powder together, set aside.
2. In a large bowl, cream 1/2 cup
butter with 1.5 cup sugar.
3.Mix in 3 eggs and finally, stir in the vanilla.
dry mixture, while alternating with 1/2 cup whole milk. Gently mix in 3 ripe
5.Add batter to greased cake tin. Bake in pre-heated (at 180C)
for an hour. Check with toothpick. After cooling, cover top with mango
2 FOR CAKE: Sift together: flour, salt, and baking powder.
3 In a separate bowl, combine butter, sugar, eggs, and vanilla.
4Beat for a total of 3 minutes, scrapping the sides of the bowl.
5 Then add flour mixture to creamed mixture, alternating with strawberries.
6 Beat for two minutes.
7 Pour batter into two 8-inch round greased and floured cake pans.
8 Bake in pre-heated oven for 25-30 minutes, or until cake tests done.
9 Turn out on to wire cooling racks to cool.
10 When cool, top with Strawberry Glaze.
11 FOR STRAWBERRY GLAZE: Mix together all ingredients.
12 Use enough strawberries to thin mixture.
1 tablespoon cinnamon
5 tablespoons sugar
2 3/4 cups flour, sifted
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable oil
2 cups sugar
1/4 cup orange juice
2 1/2 teaspoons vanilla
1 cup walnuts, chopped (optional)
Preheat oven to 350 degrees. Grease a tube pan. Peel, core and chop apples into chunks. Toss with cinnamon and sugar and set aside.
2. Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated.
3. Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 1/2 hours, or until a tester comes out clean.
Orange Layer Cake
For the filling: 2/3 cup sugar 3 Tbs. all-purpose flour 1 cup fresh orange juice (from about 3 large or 4 medium oranges), without pulp 2 large egg yolks 2 Tbs. salted butter
For the cake: 2-1/4 cups (101/8 oz.) all-purpose flour 2-1/2 tsp. baking powder 1 tsp. salt 1/3 cup salted butter 1/3 cup vegetable shortening 2 tsp. grated orange zest (from about 1 large orange) 1-1/2 cups sugar 3 large eggs 1 cup fresh orange juice (from about 3 large or 4 medium oranges), without pulp
For the frosting: 6 oz. (12 Tbs. ) salted butter, at room temperature 4-1/2 cups (about 18 oz.) confectioners’ sugar Dash salt 1 tsp. grated orange zest 5 Tbs. fresh orange juice
For the garnish: 1 or 2 small oranges, sliced thinly, slices cut halfway through on one side, laid on paper towels to drain 7 or 8 sprigs fresh mint (pick pairs of leaves)
Make the filling: Combine the sugar and the flour in a heavy-based saucepan. Whisk just to mix. Add the orange juice and egg yolks and whisk vigorously again to combine. Put the saucepan over medium-high heat and cook, whisking constantly, until the mixture boils (3 to 4 min.). Cook another 1 min., stirring constantly (the mixture will thicken noticeably and become less cloudy). Be sure it boils for 1 min. so that the filling will thicken enough to support the cake. Remove from the heat and stir in the butter. Transfer to a bowl, cover with plastic wrap (lay the wrap directly on the filling’s surface), and refrigerate. Chill thoroughly before using.
Make the cake: Heat the oven to 350°F. Sift together the flour, baking powder, and salt. Grease two 9x1-1/2-inch cake pans and line the bottom of each with a round of kitchen parchment. Lightly flour the sides and bottom of each pan.
In a mixer, cream together the butter, shortening, and zest. Gradually add the sugar, creaming until the mixture is light and fluffy. Scrape down the sides of the bowl. Add the eggs, one at a time, mixing well between additions and scraping down the sides.
Add the sifted dry ingredients alternately with the orange juice to the creamed mixture, beating well on low speed after each addition. Pour equal amounts of the batter into the two prepared cake pans. Tap the pans on the counter before putting them in the oven to remove any air bubbles and to even the batter. Bake until a toothpick inserted in the middle comes out clean, about 28 min. Cool the cake layers in the pans for 10 min. and then loosen the layers by running a knife between the cake and the edge of the pan. Remove the layers from the pans and put them on a rack to continue cooling.
Make the frosting: Cream the butter in the mixer. Add the confectioners’ sugar and salt and combine thoroughly. Add the orange zest and mix to combine. Add the orange juice and mix on high speed until well blended, scraping down the sides. It will be light and creamy. Refrigerate if not using right away.
Assemble the cake: When all the components are cool, put one cake layer on a cake stand or a cardboard cake round. Spread the orange filling over the cake to make a 1/4-inch layer. You’ll have about 1/3 cup extra filling; serve it alongside the cake, if you like. Put the second layer on top of the first and refrigerate the cake until the filling has chilled again and firmed up, about 45 min.
Spread the filling.
Loosen the frosting by beating with a spatula (if it’s very stiff, beat it with an electric mixer). Using an icing spatula, spread just a very thin layer of frosting over the whole cake (this is called a “crumb coat” because it secures loose crumbs) and refrigerate the cake to let the frosting firm up, about 10 min. Put on the final coat of frosting, taking care to work gently, as the top layer of the cake tends to slide around ever so slightly because of the filling. If it slides, just push it back. Create a pattern on the frosting using the icing spatula (heat it up under warm water and dry it). Transfer the cake (on its cardboard or by lifting it with spatulas) to a cake plate or pedestal.
Apply a thin layer of frosting with an icing spatula.
Create a pattern on the final coat of frosting.
Garnish the cake: Twist the orange slices into “S” shapes and put seven or eight around the top of the cake. Tuck a pair of mint leaves into each orange twist.
nutrition information (per serving): Size : based on ten servings; Calories (kcal): 800; Fat (g): 32; Fat Calories (kcal): 290; Saturated Fat (g): 16; Protein (g): 6; Monounsaturated Fat (g): 10; Carbohydrates (g): 125; Polyunsaturated Fat (g):3; Sodium (mg): 610; Cholesterol (mg): 165; Fiber (g): 1