Vanilla Sponge Cake

Vanilla Sponge Cake
Makes ¼ kg sponge cake

INGREDIENTS
140 gms Plain flour, sift before measuring

1 ½ tsps. Baking powder
½ tsp Soda bi-carbonate
4 tbsps Melted butter
5 tbsps Hot water
200 gms Sweetened condensed milk
1 tsp Vanilla essence
Baking Temp: 200°C - 150°C

Baking time: 20 minutes
Method
Sieve the flour, baking powder and soda together in a bowl. Grease and dust
a six inches round cake tin. Mix the remaining ingredients in a bowl and best
with an electric beater. Fold in the flour mixture in the liquid at a time. Pour
this mixture in a greased tin and bake in a hot oven at 200°C for 10 minutes.
Reduce the temperature to 150°C for another 10 minutes. Remove from the
oven and cool for five minutes and invert on a wire rack and cool.
Chocolate Cake
Serves 6-8
INGREDIENTS
1 ½ cups Plain flour, sieved
3 tbsp Cocoa powder
1 tsp Baking powder
½ tsp Baking soda
¼ tsp Salt
1cup (each) Powdered sugar and water
6tbsp Melted butter
1tsp Vanilla essence
1 tsp Oil to grease and dust the tin
1 tbsp Plain flour to grease ad dust the tin
Baking temp: 180°C

Baking time: 25-30 minuts
Method
Preheat the oven to 180°C. Grease and dust an eight inch square or round
tin. Sieve the flour, sugar, cocoa, baking powder, soda and salt together in a
bowl. Add water, butter, and vanilla. Mix well. Pour the mixture and bake it
in a preheated oven for 25 minutes. Remove and set aside to cool slightly
and then invert it on a rack. Cool completely. Use as required.
Black Forest Cake
INGREDIENTS For Sponge:
100gms Flour
20gms Cocoa powder
1tsp Baking powder
¼ tsp Baking soda
½ cup or 130 gms Milkmaid
40gms Margarine
⅓ cup Milk or water
For Decoration:
2cups Sugar syrup
1tsp- 1tbsp Rum
100gms Cherries
100gms Grated dark chocolate
350gms Fresh cream
100 gms Icing sugar
Baking temp: 180°C

Method
Sieve flour, cocoa powder, baking powder, and baking soda. Cream
margarine and milkmaid very well. Fold the dry ingredients in the liquid
ingredients. Add the vanilla essence and use milk/water as required.
Grease and dust an 7”tin. Pour the batter and bake at 180°C for 30 minutes.
For Assembling:
Whip 350gms fresh cream over the bowl of ice, when soft peak forms ice the
cake. Cut the chocolate sponge into ½ horizontally. Soak the bottom layer of
the sponge with sugar syrup and rum. Apply fresh cream on the soaked
sponge and then add deseeded cherries. Sandwich this with the second layer
of sponge and soak it with the syrup. Top it with fresh cream and cherries
and give frost effect with icing sugar.
Pineapple Cake
INGREDIENTS For Sponge

100gms Flour
1tsp Baking powder
¼ tsp Baking soda
½ cup or 130 gms Milkmaid
40gms Margarine
1tsp Pineapple essence
⅛ tsp Yellow color
⅓cup Milk or Water
For Decoration:
200ml Sugar syrup
200gms Pineapple
50gms Cherries
350gms Fresh cream
100gms Icing sugar
50gms Praline powder
Baking Temp: 180°C

Method
Sieve flour, baking powder and soda. Cream margarine and milkmaid very
well. Fold in the flour mixture in creamed margarine and milkmaid. Grease
and dust 7” tin and pour the batter and bake at 180°C for 30 minutes.
Assembling
Whip the fresh cream along with icing sugar and keep aside. Cut the sponge
into half horizontally. Soak the bottom layer of the sponge with the sugar
syrup. Apply fresh cream on the soaked sponge and then add the chopped
pineapple. Sandwich this with the second layer of sponge and soak it with
the syrup. Top it with fresh cream and decorate with swirls of fresh cream,
pineapple and cherries and finally sprinkle the praline powder.
Chocolate truffle Cake
INGREDIENTS For Sponge

1 ½ cups Plain flour, sieved
3 tbsp Cocoa powder
1 tsp Baking powder
½ tsp Baking soda
¼ tsp Salt
1cup (each) Powdered sugar and water
6tbsp Melted butter
1 tsp Oil to grease and dust the tin
1 tbsp Plain flour to grease ad dust the tin
For Truffle
300gms Cooking chocolate
150gms Fresh cream
100ml Sugar syrup
½ cap Rum
Method
Preheat the oven to 180°C. Grease and dust an eight inch square or round
tin. Sieve the flour, sugar, cocoa, baking powder, soda and salt together in a
bowl. Add water, butter, and vanilla. Mix well. Pour the mixture and bake it
in a preheated oven for 25 minutes. Remove and set aside to cool slightly
and then invert it on a rack. Cool completely.
Assembling
Cut the sponge horizontally into halves. Soak the bottom layer with rum and
sugar syrup. Spread a part of the truffle mixture on this layer and then
sandwich with the second layer and repeat the process. Finally decorate as
desired.
Variations of fresh cream cakes
Mocha- coffee flavored

Fresh fruit- strawberry, mango, peaches, kiwis, grapes, oranges, assorted
fruits etc…
Coffee almonds
Nougat
Variation of Chocolate Cakes
Chocolate chips
Chocolate and nuts cake
Hazelnut chocolate cake

Vanilla Sponge Cake

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Vanilla Sponge Cake

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Vanilla Sponge Cake

Makes ¼ kg sponge cake

140 gms Plain flour, sift before measuring

Baking Temp: 200°C - 150°C

Baking temp: 180°C

Black Forest Cake

INGREDIENTS For Sponge:

Baking temp: 180°C

INGREDIENTS For Sponge

Baking Temp: 180°C

Chocolate truffle Cake

INGREDIENTS For Sponge

Variations of fresh cream cakes

Mocha- coffee flavored

Variation of Chocolate Cakes

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