Home

Health

Organic Terrace Garden

Hydroponics

HPS 1976

Travel Log

Wheat Grass

Wine

Farming

Baked Recipes

Mom's Sponge Cake

Ingredients

In terms of weight, this recipe calls for equal weight of eggs (including shells), flour, sugar and butter. In case you do not have a weighing balance, you can directly purchase 8 eggs (500 gms), and 500 gms packs of Flour (maida), Sugar and Cooking Butter. Use 6 (flat) teaspoons of baking powder and 1 teaspoon of Vanilla essence.

Procedure

Sift flour and baking soda thrice to ensure uniform mixing (alternatively, use self-raising flour). Grind the sugar and sift to remove the coarse grains. Use a hand mixer to mix the sugar with the cooking butter and then fold in the beaten eggs a little at a time and mix. Fold in the flour a little at a time and continue mixing until the whole mixture becomes fluffy. Add the vanilla essence and mix for a short while.

Line the baking tin with baking paper or ordinary brown (greased) paper. To do this, cut two disks of paper and a rectangular piece of brown paper. Put in one disk to fit the bottom of the baking tin. Then insert the rectangular paper to serve as a liner for the wall of the baking dish. A part of the liner for the wall should also be folded over the bottom disk. To facilitate this, make some cuts to fold easily. Then place the second disk on the bottom of the baking tin and pour the mix in.

Pre-heat the oven for 5 minutes at 180 degrees Celcius. Place the baking tin into the oven and bake at 180 degrees Celcius for 40 minutes or until the top of the cake starts to become golden brown. Remove the baking tin and allow it to cool before removing the cake by lifting it out of the baking tin with the help of the paper liner which is protruding outside the container. The baking time for cupcakes is 20 minutes.

For chocolate icing, melt cooking chocolate, apply evenly and refrigerate until hard.

You will get either 4 cakes or 50 cupcakes by using the listed quantities.

Rock Cake

Ingredients

Eggs 3, Flour (maida) 500 gms, Sugar 200 gms, Cooking Butter 200 gms, Currants 50 gms, Salt 1 teaspoon, Baking powder 4 (flat) teaspoons, Vanilla essence 1 teaspoon.

Procedure

Sift flour, baking powder and salt thrice. Grind the sugar and sift to remove the coarse grains. Use a hand mixer to mix the sugar with the butter and then fold in the beaten eggs a little at a time and mix. Fold in the flour a little at a time and mix until the whole mixture becomes fluffy. Add the flavouring essence and mix. The mixture must be dry enough to form rocky heaps on the baking tray.

Grease the baking tray and dust it with wheat flour. Drop teaspoonful's of the mix on the tray while leaving adequate space between the rock mix heaps.

Pre-heat the oven for 5 minutes at 180 degrees Celcius. Place the baking tray into the oven and bake at 180 degrees Celcius for 20 minutes or until the top of the rock cakes start to become golden brown. Remove the baking tray and allow it to cool before removing the rock cakes.

Sweet Biscuits

Ingredients

Eggs 4, Flour (maida) 500 gms), Sugar 300 gms, Cooking Butter/oil 200 gms, Salt 1/2 teaspoon, Baking soda 2 (flat) teaspoons.

Procedure

Sift flour, baking soda and salt thrice. Grind the sugar and sift to remove the coarse grains. Hand mix the sugar with the butter or oil. Fold in the beaten eggs and flour a little at a time and mix until the whole mixture becomes fluffy. The mix must be dry enough to roll out into biscuits shapes with a rolling pin. Dust with wheat flour to prevent sticking. Use standard cutters to cut the biscuits into attractive shapes.

Grease the baking tray and dust it with wheat flour. Place the biscuit shapes of the mix on the tray while leaving adequate space between them.

Pre-heat the oven for 5 minutes at 180 degrees Celcius. Place the baking tray into the oven and bake at 180 degrees Celcius for 20 minutes or until the biscuits start to become golden brown. Remove the baking tray and allow it to cool before removing the biscuits.

Choco chip cookies

Ingredients

Eggs 2, whole wheat flour  or maida 2.25 cups, Sugar 1.5 cups, Cooking Butter 1cup, Salt 1/2 teaspoon, vanilla 2 teaspoons, Baking soda 0.5 teaspoons, choco chips 2 cups.

Procedure

Sift flour, baking soda and salt thrice. Grind the sugar and sift to remove the coarse grains. Hand mix the sugar with the butter. Fold in the beaten eggs and flour a little at a time and mix until the whole mixture becomes fluffy. The mix must be dry enough to roll out into biscuits shapes with a rolling pin. Dust with wheat flour to prevent sticking. Use standard cutters to cut the biscuits into attractive shapes.

Grease the baking tray and dust it with wheat flour. Place the biscuit shapes of the mix on the tray while leaving adequate space between them.

Pre-heat the oven for 5 minutes at 180 degrees Celcius. Place the baking tray into the oven and bake at 180 degrees Celcius for 7 to 8 minutes. Remove the baking tray and allow it to cool before removing the biscuits.

Egg-less, Low-Calorie Cake

Ingredients

Flour (maida) 2 Cups (16 Ozs), Curds 1/2 Cup (4 Ozs), Sugar 1.5 Cups (12 Ozs), Milk 1 Cup (8 Ozs), Refined Oil 0.25 Cup (2 Ozs), Baking Soda 0.5 teaspoon, Cooking Soda 1 (flat) teaspoon and Vanilla essence 1 teaspoon.

Procedure

Sift flour, baking soda and cooking soda thrice. Grind the sugar and sift to remove the coarse grains. Add all ingredients and mix until the whole mixture becomes fluffy.

Prepare the baking tin using the procedure outlined in Momís Sponge Cake.

Pre-heat the oven for 5 minutes at 180 degrees Celcius. Place the baking tin into the oven and bake at 180 degrees Celcius for 45 minutes or until the top of the cake starts to become golden brown. Remove the baking tin and allow it to cool before removing the cake by lifting it out of the baking tin with the help of the paper liner which is protruding outside the container.

Home

Health

Organic Terrace Garden

Hydroponics

HPS 1976

Travel Log

Wheat Grass

Wine

Farming