Mar 02, 2004 09:44 AM
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(Updated Mar 09, 2004 08:34 PM)
Most of the cake and pudding recipes that we usually come across are complicated and difficult. How many times we try to make a fruitcake at home only to find all the fruit pieces sunk to the bottom of the cake, a pineapple upside down cake with everything downside up and no side the way it should be!
Here is a simple yet delicious recipe for a cake and a pudding that you can make at home without much difficulty.
#Angel Cake Recipe
INGREDIENTS:
Corn flour - 1/3 cup
Plain white flour - 1/3 cup
Egg whites - 8
Caster sugar - 1 cup
Vanilla essence - 1 tbsp
METHOD:
? Whisk the egg whites until very stiff. Then add sugar and vanilla essence. Keep on mixing until its thick and glossy.
? Sift both flours onto a piece of paper. Then gently mix in with the egg mixture.
? Spoon into an ungreased 10inch cake tin, and bake for 45 to 50 minutes at 375F.
? When cold, invert the cake, and transfer the cake in to a plate, and serve.
Fruit Trifle Pudding
A combination of Nuts and fruit makes this pudding a mouth watering treat
INGREDIENTS:
1/2 kg sponge cake
1 small tin each of pineapple and cherry slices
1 packet strawberry jelly
2 tbsp. chopped mixed nuts
2 cups milk
4 tbsp. sugar
2 tbsp. vanilla custard powder
200g fresh cream
2 tbsp. icing sugar
METHOD:
Prepare strawberry jelly and leave to set in fridge.
Prepare custard and set aside. Drain pineapple and syrup from tins.
Divide sponge cake into top and bottom halves. Drench the bottom part with half the sugar syrup from tins.
Now, pour half the custard over it and place half the chopped nuts, cherries, pineapple slices and small jelly pieces.
Cover with top half of cake, drench with sugar syrup, pour remaining custard and decorate with remaining nuts, cherries, pineapple and cubed jelly all over again.
Whip 200g of fresh cream and 2 tbsp. icing sugar till stiff and decorate.
Keep in refrigerator till serving time and serve chilled.
THESE RECIPES ARE REALLY SIMPLE.
DO TRY THEM AND DO LEAVE YOUR COMMENTS FOR ME!
