Preparation Time : 1 1/2 hours Makes : 7 – 8 servings INGREDIENTS For cake : 2 medium very ripe Bananas Yolks of 5 eggs Whites of 5 eggs 2 tsp Vanilla essence 1 tsp salt 1/2 cup powdered sugar plus 1/4 cup 1/4 cup refined oil/butter can be used for a richer cake 1/2 cup self raising flour/all purpose flour mixed with 1 tbsp baking powder 1/4 tsp baking powder 1/4 tsp baking soda 1/4 tsp Cream Of Tartar (optional) For drizzling on top (optional): 1/2 cup icing sugar 2 tbsp milk For garnish (optional) : Fancy sugar flowers and stars METHOD Preheat oven at 160°C.Prepare a cake ring pan or any pan of your choice. Mix flour,salt,baking powder and baking soda in a bowl. In a large bowl add the egg whites.Beat with an electric beater till foamy.Add in the Cream Of Tartar (optional) and beat again till a very thick foam is formed and the whites thicken.Add 1/2 cup powdered sugar and continue beating till the mixture stands in firm peaks.Keep aside till needed. In another large bowl combine the ripe Bananas,oil,egg yolks,the remaining 1/2 cup powdered sugar and vanilla.Beat with the electric beater till smooth,creamy and well mixed.Sift the flour mix over this and mix well with a spatula or whisk.Add the egg white mix 2 tbsp at a time mixing and folding all the while.Do not over mix. Pour the cake mix in the prepared pan and bake for 20 – 25 minutes till a toothpick inserted in the cake comes out clean.Cool the cake in the pan and remove onto a plate. If making the icing mix milk and icing sugar and pour over the cake.Decorate with sugar flowers and stars. Serve with Tea or Coffee.
This is an easy and delicious dessert to make. Using the mangoes that are in season to top the home made meringue base. Not overly sweet and perfect party dessert for all times.
“CHOCOLATE & PEACH CUPS, With Chocolate twirls “… Edible chocolate cups, filled with peach anglaise, topped with peaches and cherry , and a chocolate twirl… Chocolate cups with peach anglaise : Ingredients : For the peach anglaise : Delmonte Peach halves – 1 cup Sugar – 1 cup Milk – 500 ml Egg yolks – 2 Cornflour – 1 tbsp Vanilla extract – 1/2 tsp Whipping cream – 1/4 th cup 1. Make a puree of the peaches. Heat in a non stick saucepan with 1/4 th cup of the sugar. 2. Cook till the sugar is dissolved and the mixture is thick. It takes about 10-12 minutes. Let it cool. 3. To make the custard, boil the milk with rest of the 3/4 th cup of sugar, simmer and stir till the sugar is dissolved. Remove it from the heat . 4. Meanwhile, whisk the egg yolks with the cornflour and slowly add the milk mix into it while whisking the yolks. 5. Once mixed pour this mixture into the saucepan and heat on a low flame. 6. Add the vanilla extract and cook till the mixture is thick. Let it cool. 7. Mix in the cooked peach puree into the custard mix and stir. Refrigerate in the fridge for few hours. 8. Whip the whipping cream and fold it into the custard and pour it into a piping bag. Chocolate cups and chocolate twirls : Dark cooking/compound chocolate – 1 cup 1. Melt the chocolate using double boiler or microwave. 2. Take silicone cupcake moulds, and pour a small ladle of the liquid chocolate into each of them. 3. Swirl the mould in such a manner that the chocolate coats the walls, turn the mould and remove the excess chocolate. 4. Refrigerate for 20 minutes and slowly demould the chocolate cups skillfully. 5. To make the chocolate twirls, pour the melted chocolate into a piping bag, make a tiny cut at the bottom and make swirls using the bag, on a butter paper. 6. Cool it and remove the twirls from the paper. Assembly : Delmonte Peach halves Red cherries 1. Take each chocolate cup and pipe the peach anglaise (custard mix) into it. 2. Decorate it with tiny pieces of peaches, cherry and a twirl.
There is one difference between traditional and the modern version of Gingerbread today – No baking powder is used in traditional Gingerbread!Reason – Baking Powder and its variants namely sour milk, vinegar, lemon juice and cream of tartar were used for leavening,increasing the volume of and lightening cakes and were discovered after the 1840’s!However the traditional Gingerbread recipe is stable since as early as 992 A.D and of course did not use any of these agents! Recently a friend of mine from London spoke with me over traditional recipes and told me that people are liking a new variant of Gingerbread apart from the old fashioned recipe and as of now both the recipes are being made in some households.This new variant is that resembling a delicious Ginger Cake and only one important ingredient added to make the batter lighter – yes you guessed it – Baking Powder!I tried out the modern recipe with baking powder and was completely taken in by the simple yet subtle deliciousness of the recipe! I had some stem Ginger leftover from last year and so added that.You can use Ginger candy/preserved Ginger or just dust the top with icing sugar!I also found a tin of Black Treacle and Golden Syrup at a provision store and bought both of them.For black treacle you can use jaggery syrup from the darkest Jaggery you can find.You can also use Molasses if you have it.Golden Syrup can be substituted with honey,corn syrup or maple syrup. With a cup of coffee or tea its a total winner!
These are great cookies for Christmas dinner parties and sending to short distances like to your neighbours!This is a delicious shortbread base with the ultimate Lemon Curd topping!I guarantee you one thing – One bite of this and your mouth is completely refreshed by the citrusy,lemony taste and the shortbread melts in your mouth!These cookies are worth trying for the season as they are different from the usual Christmas bakes! A great recipe by Rose Levy Beranbaum! NOTE – Indian Lemons are smaller and much bitter than Lemons found abroad.So when the original recipe calls for 2 big Lemons and 94ml of juice,in India the quantity is 2 Indian Lemons and approximately 20 – 25 ml juice! Use the tips of your fingers for mixing the dough for the base.The warmth in them turns out perfect shortbread dough! Use a 7 inch square pan greased and floured or sprayed with baking spray.
sugar cookies – sugar cookie is a tasty cookie recipe made with maida or all-purpose flour, sugar, butter, eggs and baking soda. These delicate sugar cookies are liked by everyone. They can be decorated by sprinkling colored sugar, or with frosting. Today, I am sharing a sugar cookie recipe with royal icing. For making sugar cookies,…