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  • Topic: Flour, Bread, Cake
  • Pages : 40 (7019 words )
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  • Published : January 20, 2013
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Ultimate Chocolate Cake

INGREDIENTS
2 cups (250 g) cake flour 
1 tsp. (6 g) salt 
2 tsp. (10 g) baking soda 
1 tsp. (5 g) baking powder 
3/4 cup (69 g) unsweetened cocoa 
2 cups (400 g) sugar 
3/4 cup (180 ml) vegetable oil 
1 cup(240 ml) hot coffee 
1 cup (240 ml) milk 
2 large eggs
1 tsp. (4 g) vanilla 

METHOD
* Preheat the oven to 350°F; and line 2 x 9" round cake pans with parchment or wax circles. * Sift together flour, salt, baking soda, baking powder, cocoa and sugar in a large mixing bowl. * Add the hot coffee, oil and milk and mix it for about 2 minutes. * Scrape down the sides of the bowl and add the eggs and vanilla. Beat for 2 more minutes. This chocolate cake recipe has a very liquid batter. * Pour batter in prepared cake pans and bake for approx. 30 minutes. The cake is ready when an inserted wooden skewer or cake tester comes out clean or when cake springs back when lightly pressed with a finger. * Let the cake cool in pans for about 10 minutes. Loosen the sides with a knife or metal spatula and invert to a metal rack. Invert again to another rack to prevent the cake from splitting.

Yellow Cake

INGREDIENTS
2 1/4 cups (281 g) cake flour 
2 tsp. (10 g) baking powder 
1/2 tsp. (3 g) salt 
1 cup (2 sticks) (227 g) butter 
2 cups (400 g) sugar 
4 eggyolks
2 tsp. (8 g) vanilla 
1 cup (240 ml) milk 
4 eggwhites 

METHOD
* Preheat the oven to 350°F; and line 2 x 9" round or one 12" cake pans with parchment or wax circles. * Sift cake flour, baking powder and salt.
* In another bowl with a mixer, cream butter and sugar together for about 2 minutes. Add eggyolks one at a time, mixing it in after addition of each. Add in the vanilla. * Stir the flour mixture alternately with milk, beginning and ending with the flour mixture. Scrape down the sides and beat for another minute. * Beat the eggwhites in another bowl until soft to medium peaks. Make sure bowl and whisk are clean and grease free. Fold half the eggwhites to the batter to temper it. Then fold in the rest of the eggwhites. * Pour batter in prepared cake pans and bake for approx. 45 minutes for the 9" cake pan or 60 minutes for the 12" pan. The cake is ready when an inserted wooden skewer or cake tester comes out clean or when cake springs back when lightly pressed with a finger. * Let the cake cool in pans for about 10 minutes. Loosen the sides with a knife or metal spatula and invert to a metal rack. Invert again to another rack to prevent the cake from splitting.

Strawberry Cake

INGREDIENTS
2 3/4 cups (344 g) cake flour 
2 1/2 tsp. (12.5 g) baking powder 
1 cup (227 g) butter, softened 
2 cups (400 g) white sugar 
1 (3 oz) (84 g) package strawberry flavoured gelatin 
4 eggs
1 cup (240 ml) whole milk 
1 tbsp. (15 g) vanilla extract 
1/2 cup (120 ml) strawberry puree 

METHOD
* Preheat the oven to 350°F; and line 2 x 9" round cake pans with parchment or wax circles. * Sift cake flour and baking powder together in a bowl.
* In another bowl, cream the butter, sugar and powdered gelatin until light and fluffy. Add eggs one at a time, mixing it in after addition of each. * Stir the flour mixture alternately with milk, beginning and ending with the flour mixture. * Add the vanilla extract and strawberry puree.

* Pour batter in prepared cake pans and bake for approx. 30 minutes. The cake is ready when an inserted wooden skewer or cake tester comes out clean or when cake springs back when lightly pressed with a finger. * Let the cake cool in pans for about 10 minutes. Loosen the sides with a knife or metal spatula and invert to a metal rack. Invert again to another rack to prevent the cake from splitting.

Light and Fluffy Chiffon

INGREDIENTS
2 1/4 cups (281 g) cake flour 
1 1/4 cups (250 g) granulated sugar
1 1/2 tbsp. (22.5 g)baking powder
1/4 tsp. salt (2 g)
8 eggyolks
3/4 cup (180 ml) orange juice
3/4 cup (180 ml) oil
8 eggwhites
1 tsp....
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