Orange Pound Cake Recipe

Ingredients:

1 1/2 cup all purpose flour/maida

pinch of salt

1 tsp baking pwd

1/2 cup white sugar

1/2 cup butter

6 tbsps orange juice

1/2 tsp orange zest

2 eggs

1 tsp vanilla extract

1/4 cup milk

 Preheat oven to 180 C. Grease and flour round baking pan.
2 Sieve maida, baking pwd and salt in a bowl.
3 In another bowl, combine butter and sugar. Use a hand blender to make a smooth creamy mixture.
4 Add the beaten eggs and combine well. Add vanilla essence, orange zest and orange juice and combine well.
5 Fold in the maida mixture little by little alternating with milk.
6 Pour batter into the greased and floured pan. Bake in preheated oven for 45-50 mts or till a toothpick inserted into the cake comes out clean. Place on a wire rack to cool, slice and serve at room temperature.

Special Chocolate Cake

Ingredients

• Eggs-13
• White butter-200 gm
• Fresh cream-1/2 kg
• Icing sugar-250 gm
• Baking powder-2 tsp
• Flour-300 gm
• Sugar syrup-1 cup
• Sugar-300 gm
• Cooking chocolate-300 gm
• Vanilla essence-1 tsp
• Coco powder-1 tbsp
• Tin cherries-1

  Method

  • Beat the eggs with an electric beater till it turns in the form of foam.
  • Add sugar and beat along with the egg and make sure that the sugar crystals get dissolved completely in the eggs.
  • Now by spoon by spoon add flour and again beat it.
  • Along with that add coco powder, vanilla essence and baking powder.
  • Mix all together with the beater until it turns in liquidity form.
  • Grease the tin with the help of white butter.
  • Make sure you take the quantity of batter according to the size of the tin.
  • Put batter in greased tin and bake it in pre-heated oven at 22 degrees for 30-40 minutes.
  • Let the cake cool down at room temperature.
  • Melt the cooking chocolate in double boiler and add 250 gm of cream in it. Stir it till turns thick and smooth.
  • Add 3tbsp of icing sugar and do not remove it from double boiler.
  • Add 1 tbsp oil in it, which gives shiny effect to the chocolate mixture.
  • Beat the remaining cream till it forms the peaks.
  • Add 4tbsp of icing sugar and white butter in it.
  • Beat it till it becomes smooth and creamy.
  • After the cake has become cool enough, slice the cake in the middle to make two layers.
  • Pour sugar syrup on both sides. Apply the cream and butter mixture on one half and put the other on top.
  • Now apply the chocolate mixture all over the cake.
  • Make some flowery design with the white cream on top and garnish it with cherries.
  • Put it in refrigerator for 45 minutes.
  • Your special Chocolate cake is now ready.

Easy Non-Microwave Chocolate Cake

Ingredients

For the cake:

1. All purpose flour - 1 cup,

2. Cocoa powder - 4 tsp,

3. Eggs - 2,

4. Oil - 3/4 cup,

5. Milk - 3/4 cup,

6. Sugar - 1 cup,

7. Baking powder - 1 tsp,

For icing & decoration:

1. Raw chocolate - 1 cup(Melted),

2. Butter - 1/2 cup(Keep in room temperature to become soft),

3. Sugar - 1/2 cup(Powdered finely),

4. Almonds - few(or use anything cute based on your imagination).

How to make Easy Non-Microwave Chocolate Cake

How to make the cake:
1. Take a bowl, seive the flour and cocoa powder, add the baking powder, sugar to it and mix well without lumps.
2. Now add the oil, eggs and milk one by one and blend smoothly. Grease a non-stick vessel/ceramic with butter, transfer the cake mix & seal with aluminium foil.
3. Boil 1/4 level water in the electric rice cooker vessel, place the cake mix vessel inside and cook for 1/2 an hour and cool.
4. Now remove the foil, check by porking with a knife on the cake, whether its cooked. If the knife comes out smoothly without nothing sticking, then its done.
5. Put a plate on top and turn the vessel upside down carefuly and the cake would be on the plate.How to do icing: 
1. Leave the cake to cool well/refrigirate. Now take the melted chocolate with a knife, spread it on the cake top, sides evenly(I used chocolate with choco chips). 
2. Leave in refregirator for 20 mins. By the time, Put the butter and mix in to a smooth cream, now add the sugar and mix well smoothly. 
3. Take a funnel with small hole/piper and fill with the butter icing, slightly press on the cake and pipe in to designs & decorate with almonds or any nuts on based your imagination. 
4. Refregirate the cake till the icing holds on to the cake. 

Christmas Cake

Ingredients

• 225g/8oz plain flour
• ¼ tsp salt
• ½ tsp mixed spice
• ½ tsp ground cinnamon
• 200g/7oz butter
• 200g/7oz dark brown sugar
• 2 tbsp black treacle
• 1 tbsp marmalade
• ¼ tsp vanilla essence
• 4 free-range eggs, lightly beaten
• 800g/1¾lb mixed dried fruits
• 100g/3½oz chopped mixed peel
• 150g/5oz glacé cherries, halved
• 100g/3½oz blanched almonds, chopped
• brandy

To decorate

• 200g/7oz marzipan
• 1-2 tbsp apricot jam, warmed
• royal icing
• 3 free-range egg whites
• 600g/1lb 5oz icing sugar, sieved
• 1½ tsp liquid glycerine - optional
• 1 tbsp lemon juice

Preparation method

1. Heat the oven to 150C/300F/Gas2. Grease a 20cm/8inch round or an 18cm/7inch square cake tin and line the bottom and sides with baking parchment.
2. Sieve the flour, salt, mixed spice and cinnamon into a bowl.
3. Cream the butter and the sugar in a large mixing bowl and then mix in the sugar, treacle, marmalade and vanilla essence until light and fluffy.
   Technique: Creaming butter by hand
   Watch technique0:50 mins
4. Mix the eggs a little at a time into the mixture adding a tablespoon of flour mixture with the last amount.
5. Fold in the remaining flour mixture until well mixed and then mix in the dried fruit, mixed peel, glace cherries and the almonds.
6. Turn the mixture into the prepared tin and make a slight hollow in the centre.
7. Bake in the oven for 3 hours and then test with a skewer. If not ready bake for up to another hour testing every 20 minutes until the skewer comes out clean.
8. Remove from the oven and leave to cool in the tin for 15 minutes.
9. Turn out on to a wire rack and leave to cool.
10. Once cool, make a few holes in the cake with a skewer and pour over 3-4 tbspof brandy. Let the brandy soak into the cake.
11. Store the cake wrapped in foil and in an airtight tin or plastic container, holes side up.
12. OPTIONAL: For a rich and moist cake, spoon over a few tablespoons of brandy every week until you are ready to ice and decorate your cake.
13. To decorate the cake, place the cake on a foil board or cake plate.
14. Dust your hands and the work surface with a little icing sugar and knead the marzipan until soft.
    Technique: Kneading bread
    Watch technique2:35 mins
15. Roll out half the marzipan to fit the top of the cake and roll out the rest in strips to fit around the sides of the cake.
16. Brush the cake all over with the warmed apricot jam and then place the marzipan on top and around the cake.
17. Cover the cake with a clean tea towel and then leave in a cool place for at least one day.
18. To make the icing, lightly whisk the egg whites adding the sugar at intervals. Beat well until the icing reaches soft peaks. Add the glycerine if using and the lemon juice.
19. Spread icing all over cake either flat iced using a clean ruler or by forming soft peaks. Decorate with Christmas ornaments.

Black Forest Cake

Ingredients

For Sponge

• All Purpose Flour (maida)-2-1/2 cup
• Sugar-2 cup
• Coco Powder-1/2 cup
• Coffee-4 tbsp
• Baking Powder-2 tbsp
• Baking Soda-1 tsp
• Egg-6

For Filling and Topping

• Coco Powder-1/2 cup
• Cherry-1 cup
• Icing Sugar-1 cup
• Cream-3 cup
• Unsalted Butter-200 gram
• Chocolate Car-for arnishing

For Syrup

• Coffee-2 tbsp
• Honey-6 tbsp
• Water-As required

  Method

  • Take a bowl put eggs in it and beat it well.
  • After that add sugar and again beat it well.
  • Now add baking soda, baking powder, coffee, coco powder and mix it well.
  • After that add flour in it and mix it with the help of  spoon and make a smooth mixture.
  • Now pour it in a baking bowl and cover it with foil. Now bake it in preheated oven 200 degree for 35 minutes.
  • After that cut it into two pieces.

  For Syrup

  • Take a pan add water (as required) put coffee, honey and cook it over medium flame.
  • Now apply this syrup over a baked sponge of cake.

  Filling and Topping

  • Take a mixing bowl and put coco powder, icing sugar, cream, butter, and mix it well.
  • Now put it in the fridge when it gets chill then apply it over cake.
  • After that take a plain cream and make a design over the top of the cake.
  • Garnish it with cherry and chocolate bar.