Six types of cakes recipe

• 1. 20 s. Mr. Grease a round cake pan with some oil. Sprinkle flour over the dalda. Cover the pot and spread the dough evenly around. Invert the bowl and shake off the excess flour. .
• 2. 180°C in the oven. (350° F.) Heat
• 3. Mix baking powder with flour and sift.
• 4. Melt the butter in a bowl. Knead with sugar for 3-4 minutes. Crack with egg. Mix in the vanilla. Add flour and milk in 2 batches and mix lightly. will not burst Pour into cake pan. 1 cm on the edge of the pot. Mr. Spread the yeast evenly between the bowls, leaving empty.
• 5. Bake on the middle shelf of the oven for 25-30 minutes.
• Prepare the frosting
• 6. Make the frosting 5 minutes before taking the cake. Melt the butter and mix the sugar, flour and milk with the butter. When the flour is mixed, mix it with ground almonds. Will always move. Remove from heat before boiling.
• 7. After the cake is baked, spread the frosting evenly over the cake as soon as it comes out of the oven. Bake again on the top shelf of the oven for another 10 minutes.

• 1. 190°C in the oven. (375° F.) Heat.
• 2. Mix the flour and baking powder together.
• 3. Cream the butter and sugar together. When the butter is light and shiny, beat in the eggs one at a time. Mix in the vanilla. Add the flour to the beaten dal and mix three times with a light hand.
• 4. 38 s. m.× 25 cm. Mr. Grease a baking tray. Sprinkle a little flour over the butter on the tray. Shake the tray and spread the dough evenly around the tray. Invert the tray and shake off the separate flour.
• 5. Pour the yeast into the baking tray in such a way that the yeast falls evenly on all sides, so that the yeast is not high in the middle. Level the yeast.
• 6. Bake in the oven for 15 minutes.
• 7. Lay paper or brown paper on a table or large tray. Sprinkle powdered sugar over it. Place the cake tray upside down on the sugar. Remove the tray when the cake falls on the paper.
• 8. Wrap the hot cake quickly. Pick up the paper with both hands and press it with four fingers to wrap the cake with the help of the paper in such a way that the paper is in hand while the cake is being folded. Sometimes the cake will be pressed lightly with the palms of both hands very carefully. When completely wrapped, wrap the cake with paper.
• 9. When the cake is cool, unwrap and cut off the hard part around the cake. Spread jam or jelly on the cake. Put the cake back on me.
• 10. After a few hours the cake is 1 cm. Cut whole with a sharp knife to make 20 jamrolls.

Plane cake

1/2 teaspoon of vanilla.

Sugar 1/2 cup

Baking powder 1 tea.

2 eggs

Flour 1 cup

Milk 1/4 cup

Lemon rind (optional) 1 tsp.

Cake Glaze 1 Recipe

prepared method

• 1. 190°C in the oven. (375° F.) Heat.
• 2. Cream the butter and sugar together. When the butter looks light and shiny, beat in the eggs one at a time. When all the eggs are incorporated, add the vanilla and beat 2-3 times.
• 3. Sift the baking powder into the flour. Sprinkle one-third of the flour and lemon rind over the beaten dal and mix gently. Mix with little milk. Mix milk and flour three times in this way.
• 4. Line the inside of a 1 pound cake pan with parchment paper. Spread the cake batter evenly between the center and four corners of the pan. Or leave yeast in twelve cups of muffin pan.
• 5. Bake in the oven for 45-60 minutes. Remove from the oven and immediately spread the glaze over and around the cake.
• 6. Decorate the plain cake with butter cream frosting.

Dry cake

Substitute one more egg for milk in the plain cake recipe and prepare in the same manner. After removing from the oven, cool the cake slightly and slice. Arrange the cake pieces on a baking tray and bake again at 180°C (350F) for 20-25 minutes.

Marble cake

Materials

Flour 1 1/4 cups

Baking powder 2 teaspoon

2 eggs

Butter 1/3 cup

Milk 1/2 cup

Vanilla 1 teaspoon

Sugar 1 1/4 cups

Cocoa 2 tb spoon

prepared method

• 1. 190°C in the oven. give heat Add baking powder to the flour.
• 2. Cream the butter and sugar together. Beat with eggs one at a time. Mix in half the milk and vanilla. Sprinkle half the flour and mix. Mix in the rest of the milk. Mix in the rest of the flour. Mix the cocoa into one third of the flour mixture. Or melt 1 ounce of chocolate and mix.
• 3. Line a 1 pound baking pan with parchment paper. Spoon some chocolate mixed yeast and some white yeast into the bowl as desired. Insert a knife into the yeast and make two cuts lengthwise.
• 4. Bake in the oven for 1 hour. Spread the glaze on the hot cake.

soft cake

Materials

Butter 1/3 cup

Sugar 1/3 cup

2 eggs

Milk 1/2 cup

Vanilla 1/2 tsp

Baking powder 1 teaspoon

Flour 1 1/2 cups

prepared method

• 1. 1900 C in the oven. (3750 F) Heat.
• 2. Line a one pound cake pan with paper. Mix baking powder and flour together.
• 3. Cream the butter and sugar together. When light and fluffy, beat in one egg at a time. Mix the milk.
• 4. Mix with vanilla or lemon or orange juice.
• 5. Sprinkle flour three times and mix lightly. Pour yeast into paper lined cake pan.
• 6. Bake in the oven for 1 hour. Remove from oven and spread on warm cake.
• 7. If you want to make a two-layer cake, take 2 round containers with yeast and bake for 35 minutes. Spread lemon cream filling, jam or thick custard between two layers of cake. Top with frosting.

Citron cake

Materials

Butter 3/4 cup

Sugar 1 cup

2 large eggs

Flour 1 1/3 cups

Milk 1/3 cup

2 lemons

Sugar 3/4 cup

Almond slices 1/4 cup

prepared method

• 1. Finely grate the lemon peel into a vegetable grater and take 3 teaspoons. of lemon
• 2. Mix the baking powder with the flour. Bake in the oven at 175°C. give heat
• 3. 10 s. Mr. × 8 cm. Mr. Lightly oil a rectangular tray or cake pan of any size. Sprinkle some flour evenly around. Shake the pot to shake off the excess flour.
• 4. Melt the butter in a bowl. Sprinkle with sugar. When the sugar becomes light, beat it with eggs one by one. It will burst well. Add flour and milk two to three times and mix with light hand. Do not burst loudly. Add 1 teaspoon of lemon rind. Pour yeast into cake pan. Spread evenly.
• 5. Bake in oven for 35-40 minutes or until cake is set.
• 6. 10 minutes before the cake comes out of the oven, in a small pot with a handle, add 3 cups of sugar. Add a spoonful of water and bring to a boil 8. Keep stirring. When the sugar melts a little, 3 te. Reduce heat with a spoonful of lemon juice. Remove foam with a spoon. Increase the heat slightly. Remove from heat when large bubbles appear. But keep the syrup simmering very gently until the cake is taken out of the oven.
• 7. Remove the cake from the oven. Spread the syrup evenly over the hot cake. Sprinkle almonds and lemon zest on top.
• Icing sugar frosting
• In the lemon cake recipe, use 1 cup of icing sugar instead of 8 cups of sugar to brush the top of the cake. Icing sugar 3 te. Sprinkle with lemon juice. Remove from oven and spread frosting on hot cake. Sprinkle almonds and lemon zest on top.