Simple Sponge

Simple Sponge
	Ingredients: For the Sponge 3 Medium eggs Self raising flour Margarine Caster sugar 1 tsp Baking powder For the buttercream 75g Butter (unsalted) Icing Sugar
Method: 1.Firstly, weigh the eggs (in the shell) and make a note of the weight. 2.Weigh out the weight of the eggs in sugar, flour and margarine (if the eggs weigh 200g, you need 200g of sugar, flour and margarine. 3.Beat the margarine and sugar in a large mixing bowl, until the consistency is creamy, the aim at this stage is to incorporate as much air into the mixture as possible. 4.Break the eggs into the margarine and sugar mix, add the flour, baking powder and any flavourings. 5.Mix the ingredients together, trying to incorporate as much air as possible. Check that the mixture is of dropping consistency, in other words, when you lift and tilt a spoonful of the mixture it should naturally drop back into the bowl and not run or stay on the spoon. Add a little milk or flour if necessary. 6.Divide the mixture evenly between two greased 18cm cake tins, and place in a 180 degrees C oven for 25 to 30 minutes. Do not open the oven until at least 20 minutes have passed (doing so will release the air from the sponge mix). 7. 7.When the sponges are cooked you should be able to lightly press the top with your fingers and it should spring back into place. 8.Remove the sponges from the oven and place on a cooling rack. 9.While the sponges are cooling make the buttercream, by beating together the butter and icing sugar, and any flavourings. Add as much or as little icing sugar as is required to overcome the “buttery” flavour.

Parmesan Potato Pancake

Parmesan Potato Pancake
	Ingredients: 2 tablespoons olive oil, plus 1 tablespoon 1 onion, chopped 1 clove garlic, minced 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 pounds Yukon gold potatoes, peeled 1 cup grated Parmesan 1/2 cup chopped fresh basil leaves
Method: Warm the 2 tablespoons of olive oil in a large (12-inch diameter) nonstick pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until tender and fragrant, about another 2 minutes. Season the onion mixture with salt and pepper. Transfer the onion mixture to a large bowl and set aside. Reserve the pan. Meanwhile, grate the potatoes in a food processor using the grating attachment blade. Use a kitchen towel to help squeeze out the water from the grated potatoes. Add the potatoes to the bowl with the onion mixture. Add the Parmesan and the basil. Stir to combine and season with additional salt and pepper, to taste. Warm the remaining olive oil over high heat in the same pan that was used to cook the onions. When the pan is hot, but not smoking add the potato mixture. Use a spatula to press the mixture down into the pan firmly and evenly. Turn the heat down to medium and cook the potato mixture until the bottom is golden brown and the pancake can move in the pan, about 12 to 15 minutes. Turn the heat down to medium-low if the pancake is browning too fast in places. Place a large plate on top of the pancake and flip the pancake out of the pan. Turn the heat on the pan back up to high. When the pan is hot slide the pancake back into the pan and cook until the bottom is golden and is cooked through, about 12 to 15 minutes. Slide the pancake onto a serving platter, slice, and serve.

Microwave Chocolate

Microwave Chocolate
	Ingredients: Flour 3/4 cup Sugar 1/2 cup Oil 1/4 cup Eggs 2 Baking Powder 1 1/2 Tbsp Vanilla Essense 1 tsp Cocoa powder 1 1/2 Tbsp Warm water 1/4 cup A pinch of Salt
Method: Method 1. Sift the Dry Ingredients (maida and baking powder). 2. Dissolve the cocoa in the warm water. 3. Beat the eggs and sugar until well blended and creamed. 4. Add the oil, vanilla essense and warm water (mixed with cocoa powder) and mix well. Finally add the flour and fold into the egg mixture. 5. Grease a cake tin and pour this batter into it. 6. Microwave this cake for 5 minutes on high. 7. Cool it and decorate with cofee icing or your choice.

Microwave Pineapple

Microwave Pineapple
	Ingredients: 1/4 cup butter 1/3 cup brown sugar (packed) 1 can (81/4-oz.) pineapple slices 4 maraschino or candied cherries, cut in half 1 1/4 cups unsifted all-purpose flour 3/4 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/3 cup soft shortening 1 egg Liquid from pineapple plus milk to total 1/2 cup 1 teaspoon vanilla extract
Method: In 8-in. round dish place butter. Microwave at High 3/4 to 1 Minute, to melt. Sprinkle sugar over butter. Drain pineapple (save liquid) on paper towels and arrange in dish. Decorate with cherries. In small mixer bowl place flour, sugar, baking powder, salt, shortening, egg, liquid and vanilla. Beat 3 minutes or lowest mixer speed, scraping bowl constantly first 1/2 minute. Carefully spread batter over fruit in dish. Microwave at High 9 to 12 Minutes, rotating dish 1/2 turn after 5 minutes. Some batter may run onto edges of dish, but will not spill. When done, toothpick stuck in cake comes out clean. Invert cake onto plate, let dish stand over cake a few minutes. Serve hot or warm. Makes 1 (8-in.) round cake.

Microwave Chocolate

Microwave Chocolate
	Ingredients: Flour 3/4 cup Sugar 1/2 cup Oil 1/4 cup Eggs 2 Baking Powder 1 1/2 Tbsp Vanilla Essense 1 tsp Cocoa powder 1 1/2 Tbsp Warm water 1/4 cup A pinch of Salt
Method: Method 1. Sift the Dry Ingredients (maida and baking powder). 2. Dissolve the cocoa in the warm water. 3. Beat the eggs and sugar until well blended and creamed. 4. Add the oil, vanilla essense and warm water (mixed with cocoa powder) and mix well. Finally add the flour and fold into the egg mixture. 5. Grease a cake tin and pour this batter into it. 6. Microwave this cake for 5 minutes on high. 7. Cool it and decorate with cofee icing or your choice.

Double Chocolate & Raspberry

Double Chocolate & Raspberry
	Ingredients: • 700g pkt chocolate mud cake mix • 610g pkt White Wings white chocolate & raspberry swirl cake mix • 6 eggs • 2/3 cup vegetable oil • 3 tbs margarine or soft butter • 1 1/2 tbs milk • 150g raspberries, to decorate
Method: 1. Line 2 x 20cm round cake pans with non-stick baking paper. Prepare the cakes according to packet instructions. Set aside to cool completely. 2. Use a serrated knife to carefully cut the tops off the cakes to flatten. Cut the cakes in half horizontally. 3. Prepare the mud cake icing according to packet instructions. Set aside for 10 minutes to thicken. 4. Meanwhile, prepare the white chocolate frosting according to packet instructions. 5. Place the base of the mud cake on a serving plate. Spread 1/3 of the mud cake icing over the cake. Place a layer of white chocolate cake on top. Spread 1/2 of the remaining mud cake icing over the cake. Top with the remaining layer of mud cake. Spread the remaining mud cake icing over the cake. Top with the remaining white chocolate cake. Spread the white chocolate frosting over the top of the cake. Scatter with the raspberries to serve.

simple sponge

simple sponge
	Ingredients: egg 2 ,oil half cup,flour(maida)1 cup,sugar 1 cup,baking powder 1Tsp,food colour,vanilla 1 tsp
Method: first we take white part of egg,n beat 5 to 7 min so much,n yolk separate beat well with sugar,combine both part of egg n sugar, dry ingredients mix very well n add egg mixture slowly slowly,vanilla drops n food colour also added,now take baking pan n grease pan add to mixture into pan,bake 350 degree F.

Fried Chinese Noodle

Fried Chinese Noodle
	Ingredients: 1) 1 Pound egg noodles (fresh or dried) 2) 1 tbsp Sesame oil 3) 3 tbsp Vegetable oil, or as needed
Method: 1. In a large saucepan, put enough water that will cover the noodles. 2. Bring the water to a boil. 3. Add the noodles, stirring to separate. 4. Cook till the noodles are tender, but still firm. 5. Drain thoroughly. 6. Rinse the noddles with cold water and drain again. 7. Toss with sesame oil. 8. In a cake pan, heat vegetable oil and add the noodles. Cook over high heat, while spreading the noodles out to the edges of the pan. 9. Cook without stirring, until they are browned on the bottom (5 - 8 minutes). 10. Flip over and brown the other side. 11. Remove to a plate. 12. Fried Chinese Noodle Cake is ready.

Cake

Cake
	Ingredients: Plain flour 1/3 cup Eggs 4 Baking powder 1 1/4 teaspoon Sugar 1/3 cup Custard powder 1 1/2 tablespoon Lemon 1 Oil 1/3 cup Green Cardamom (choti alachi) 3 or 4 Color as u wish
Method: 1. In a bottle add egg, sugar, oil, lemon and green cardamom and mix throughly. 2. In a seprate bowl, sift plain flour, custard powder and baking powder, and mix together. 3. Mix both the mixtures together. 4. Grease the cake pan with a little oil. 5. Pour the mixture in the cake pan, and bake for 7 minutes. 6. Cake is ready.