Tea cakes

Banana bread

Method;

Pre heat oven at 180 dc . Grease the round cake mould and line with butter paper. Cream butter and sugar with whisker until white and fluffy, add egg in installments add vanilla essence for flavor. On a brown paper sieve refined flour and baking powder. Fold these dry ingredients in to the egg and sugar creamed mixture without disturbing air incorporated inside. Stir until mixture is combined thoroughly . Divide the mixture in two equal parts in two separate mixing bowls. In on chocolate color(In a small bowl take 1 tables spoon oil add cocoa powder and mix make color ) Add this chocolate color to one white cake mixture and mix thorouly.to give brown color. Let other part of mixture white. Pour vanilla cake mixture in to the greased and lined rectangle cake mould... Fill it half now pipe the chocolate mixture with piping bag and mix with palate knife making marble pattern. Bake at 180dc for 50 to 60mn in preheated oven. After baking insert the skewer inside to check whether cake id fully baked .If skewer comes out clean it is done. De moulds the cake on the wire rake cool and serve.

Ingredients: Baking time 25mns Baking temperature 180dc
Butter 200gm ....
Sugar (castor) 200gm ....
Egg 4NO ....
Refined Flour 200gmz ....
Cocoa powder 15gm ....
Vanilla essence 2ml ....


Chocolate and banana marble cake

Method;

Pre heat oven at 180 dc . Grease the round cake mould and line with butter paper. Cream butter and sugar with whisker until white and fluffy, add egg in installments add vanilla essence for flavor. On a brown paper sieve refined flour and baking powder. Fold these dry ingredients in to the egg and sugar creamed mixture without disturbing air incorporated inside. Stir until mixture is combined thoroughly . Divide the mixture in two equal parts in two separate mixing bowls. In on chocolate color(In a small bowl take 1 tables spoon oil add cocoa powder and mix make color ) Add this chocolate color to one white cake mixture and mix thourouly.to give brown color. Let other part of mixture white. Pour vanilla cake mixture in to the greased and lined rectangle cake mould... Fill it half now pipe the chocolate mixture with piping bag and mix with palate knife making marble pattern. Bake at 180dc for 50 to 60mn in preheated oven. After baking insert the skewer inside to check whether cake id fully baked .If skewer comes out clean it is done. De moulds the cake on the wire rake cool and serve.

Ingredients: Baking time 25mns Baking time180dc
Butter 200gm ....
Sugar (castor) 200gm ....
Egg 4NO ....
Refined Flour 200gmz ....
Cocoa powder 15gm ....
Vanilla essence 2ml ....


Chocolate Pound cake

Method;

Re heat oven at 180 dc. Grease the round cake mould and line with butter paper. Cream butter and sugar with whisker until white and fluffy, add egg in installments add vanilla essence for flavor. On a brown paper sieve refined flour and baking powder. Fold these dry ingredients in to the egg and sugar creamed mixture without disturbing air incorporated inside. Stir until mixture is combined thoroughly Spoon the mixture in to the tin over the pineapple and smooth the surface. Bake at 180dc for 50 to 60mn in preheated oven. After baking insert the skewer inside to check whether cake id fully baked .If skewer comes out clean it is done. De moulds the cake on the wire rake cool and serve.

Ingredients: Baking time180dc 30 t0 35 minutes
Butter 200gm ....
Sugar (castor) 200gm ....
Egg 4NO ....
Refined Flour 200gmz ....
Cocoa powder 15gm ....
Vanilla essence 2ml ....


Swiss roll

Method;

Pre heat oven at 200dc. Lightly grease a tray line a butter paper on the tray. Break all the eggs in to a mixing bowl, add grain sugar and vanilla essence for flavor. Whisk then until increase to pick consistency. Exactly doubles in volume. Sieve the refined flour separately. Fold this flour in to the beaten eggs without disturbing air bubbles. Fill the mixture in to the tray; flatten the surface .bake at 200dc for 10 to 12 ms in preheated oven.

Ingredients: Baking time 12mns Baking temperature 200dc
Eggs 4no ....
Grain sugar 100gm
Vanilla essence 2ml ....
Refined flour 100g ....
Oil for greasing 15ml ....
Butter paper 1 no ....
Mix fruit jam 50gm ....


Fruit cake

Method;

Preheat oven at 180 dc .Grease the cake mould with oil, line butter paper on it. Cream butter and sugar until white and fluffy, add egg in installments add vanilla essence for flavor. On a brown paper sieve refined flour and baking powder . Fold these dry ingredients in to the egg and sugar creamed mixture without disturbing air incorporated inside. Now glazed cherries, raisin sand tutee fruity very gently. Fill this mixture in to the greased and lined mould square mould top the cake with all candied fruits. Place this cake mould on the baking tray. Bake at 180dc for 45 to 50mn in preheated oven. After baking insert the skewer inside to check whether cake id fully baked .If skewer comes out clean it is done. De mould the cake on the wire rake cool for 2 hrs and cut in to the slices serve with tea and coffee.

Ingredients: Baking time 45mns Baking temperature 180dc
Butter 200gm ....
Sugar 200gm ....
Egg 4NO ....
Refined Flour 200gmz ....
Vanilla essence 5ml ....
Glazed cherries 10gm ....
Raisins 10gm ....
Tutee fruity 10gm ....