Ombre Layer Cake

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     This is the cake I made for my daughter's birthday when she turned 3. When I asked her, what was her favorite color she said "orange" hence the color of the cake(she kept changing the color). She loves chocolate(who doesn't) & I wanted to make her a chocolate cake but as I  badly wanted to bake an ombre layered cake, knowing very well that my daughter wouldn't like it I went ahead with my plan. After all there was another birthday coming up next month. As I was in a hurry I was unable to take step by step pics. Please be sure to read the notes given at the end of the post.

Ingredients:(Makes a 8"inch 4 layer cake)
For the sponge:
Caster sugar -     335 g. (*)
All purpose flour  -  315 g.
Cornflour              -   35 g.
Baking powder     -   1¾ tsp.
Salt        -   ¾ tsp.
Unsalted butter, at room temperature  -  335 g.
Eggs, large   -  6
Milk    -  5 Tbsp.
Vanilla extract  - 2 tsp.
Orange gel food coloring - 3 tsp. (*)
For Buttercream Icing:
Unsalted butter   -  230 g , at room temperature
Milk  -   120 ml.
Vanilla extract   -  2 tsp.
Icing sugar - 1 kg. (*)
Orange gel food coloring  - 2 tsp. (*)
Method:
1. Preheat the oven to 180° C. Grease four 8" cake pan & line with parchment paper. (or bake in batches).
2. Put the sugar, flour, cornflour, salt and baking powder in a large bowl and beat with a hand held beater for 30 seconds(to combine all the ingredients). To this dry ingredients add the butter, eggs, milk and vanilla extract & beat  for  few seconds(50 sec.). Scrape down the sides of the bowl using a spatula, then beat again for another 5 seconds.(Do not over beat)
3. Divide the batter equally between four bowls. Add about 1 ½ tsp. of gel food color to one bowl and reduce the amount gradually (1 tsp., ½ tsp., ¼ tsp.) and add it to each bowl of batter.
4. Pour each bowl of batter into a separate prepared cake tin and spread  it out evenly with a spatula. Bake for  about15 minutes  or until an inserted skewer comes out clean. Transfer the baked cake to wire racks  to cool completely before assembling.(*)

 For the buttercream icing:
1. Beat the butter, milk, vanilla and half the icing sugar in a bowl using an electric hand mixer until smooth.
2. Gradually beat in the remaining of the icing sugar to a smooth consistency.
3. Take about ¼- ½ cup of icing in a separate bowl and beat in about ¾ tsp. of gel food color with a  whisk until well incorporated. Beat in more food coloring if you want a darker color. Divide the rest of the icing and follow the same procedure (gradually decreasing the amount of food color). This icing can be stored in the fridge for 2 days.(beat it well before using)

To Assemble the cake:
1. Peel the parchment paper off all the cakes. Trim of the domed tops if any.
2. Place the first cake on a cake stand or a serving plate, starting with the darkest shade(the order of stacking is up-to you) Just make sure you have them in one order of shading or another, not all jumbled up.
3. Spread a thin layer of vanilla icing(i used a lighter shade of orange for both layering & crumb coat) on top of the first cake. Then carefully place the second cake on top. Continue like this until all four cakes are stacked one on top of each other. Place the whole cake in the fridge for  about 20 minutes to allow the icing to set.
4. After the icing has set, crumb-coat the cake by spreading a thin layer of icing down the sides and on the top of the cake. Place the crumb coated cake in the fridge for another 30 min. for the icing to set.
5. It's up to you to decide on how to decorate the cake with different colored icing. You can just apply a single colored icing all over or you can also decorate the whole cake in ombre layers like I did. You can pipe ombre rosettes or a petal ombre etc.
6. Go to this site for the type of icing I have done ombre effect
7.  I piped buttercream roses for decorating on top of the cake with the extra icing I had.

Notes:
* I used a food processor to ground raw brown sugar. You can also use white sugar.
* Use a gel based food color, If you dont have gel food color use a very good quality liquid food color(use very little as it might change the texture, taste and the baking time too)
*I baked the cakes one day ahead and iced the cake the next day.
*Adjust the quantity of icing sugar and milk for making the icing.

Chocolate Bread

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This recipe is from the cake bible by rose which is a must have book  for all bakers(this is my first/only book on baking I own). I have baked a fair number of cakes before, and the procedure were almost similar like cream the butter and sugar..add eggs..flour etc..But in this book the steps are different, the author explains the reason too..I have made several cakes from this book and I have always had a perfect cake. I can just go on and on ..about this book, trust me this is one of a kind 
book. 

Coming to this recipe..this is a very simple recipe, easy to follow. This was a big hit with my family and I'm sure it will be the same for you too. Rose recommends to weigh your ingredients for best results. I have given the recipe in both grms. & Tbsp. in case you don't own a weighing scale.

Ingredients:
Unsweetened cocoa powder (Dutch-processed)   -      21 g.  (3 Tbsp.+1.5 tsp.)
Boiling water                                                         -      44g.   (3 Tbsp.)
Vanilla extract                                                        -      1 ½ tsp.
Large eggs                                                              -      3
Sifted cake flour                                                    -       125g.(1¼cup)
Sugar                                                                      -      175g.(´¾cup+2 Tbsp.)
Baking powder                                                        -      ¾ tsp.

Salt                                                                          -       ¼ tsp.
Unsalted butter, softened to room temp.               -       184g.(13 Tbsp.)

Method:
1. Preheat the oven to 180° C.(heat your oven for 15 to 20 min. at 180°c). Grease with butter and line the bottom of a loaf pan(8*4* 2.5 ") with parchment paper.(I used a non.stick pan, so I did not do any of this)
2. Whisk together the cocoa powder and the boiling water until smooth, let it cool to room temperature. Lightly whisk in the eggs and the vanilla extract.
3. Add the remaining dry ingredients to a large bowl, and using a electric beater mix on low speed for 30 seconds to blend them together.
4. Add half of the chocolate mixture from step 2 and the butter and beat on medium speed for a minute. Scrape down the sides of the bowl with a spatula.
5. Gradually add the remaining chocolate mixture in 2 batches and beat for 20 seconds each time. Scrape down the sides & Spoon the batter in to the prepared loaf pan, smooth the surface with a spatula.
6. Bake for 50 to 60 minutes, until a toothpick inserted in the center of the cake comes out clean. (refer notes below)(Mine took 50 minutes). If the cake starts browning too much, then cover it loosely with an aluminum foil. If you want to have a nice slashed look on the loaf, make a cut with a lightly greased sharp knife 25 minutes into baking time(must be done quickly)
7. Once the cake is done, allow it to cool for 10 minutes in the pan, then loosen the sides of the cake  & invert onto a greased wire  rack, re-invert it again so that the top side is up(this is to prevent the cake from splitting) .
8. The cake should be stored only after it has cooled completely. Dust with powdered sugar if needed.

Note;
* If you don't have cake flour, use all purpose flour+ corn flour..when weighing the flour first add 2Tbsp. of cornflour then add the required all purpose flour. ( as cake flour is not available where I live, I use this method)
in short------1 cup AP flour - 2 Tablespoons AP flour + 2 Tablespoons cornstarch = 1 cup cake flour.
* DO NOT over-bake the cake/bread. The baking time varies with oven, check the cake at 50 min.
* this is the first time I am making a slash on a cake, I was so nervous..hence a sloppy slash :D
* Feel free to drop any suggestions/questions about the recipe..I am not an expert but i will try to help with any doubts ..

Toasted Walnut Banana Bread

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Ingredients:
All-purpose flour                          -              1 ¼ cup
baking soda                                   -              1 tsp. 
salt                                                 -              ½ tsp.
cinnamon powder                          -              1 tsp.
eggs, large                                     -              2
vanilla extract                                -              ½ tsp.
unsalted butter                              -              ½ cup
sugar                                             -              ¾ cup
ripe bananas, peeled & mashed     -              3 (1 cup)
toasted walnut pieces                     -              ½ cup

Method:

1. Preheat the oven to 350 degrees F. Grease lightly with butter a  9 x5 inch loaf pan. Set aside.
2. In a separate bowl mix together flour, baking soda, salt and cinnamon. Set aside.
3. Beat the butter and the sugar with a electric beater until fluffy and the sugar has dissolved. Add one egg at a time and beat well.
4. Add the mashed banana combine well & slowly add the flour mixture & toasted walnuts and mix with a spatula until just combined.(Do not over mix)
5. Pour the batter into the prepared baking pan and bake in the center of the preheated oven for about 50 to 60 mins.
6. Let the bread cool in the pan for 10 minutes before removing from the pan to cool on a wired rack.
7. Click here for another banana bread recipe.

Notes:

• Check the bread after 50 minutes(time may vary). Use a tooth pick to check.
• Cool the bread completely before cutting(which i didn't & as u can see the bread was crumbling).

Recipe source: mykitchenintherockies

Red Wine Chocolate Cake

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          I made this cake for my Hubby's Birthday. As you can see I am not good  at writing on the cake(need more practice, obviously). This recipe has been adapted from loveandoliveoil. I have used red wine instead of blackberry.

Ingredients:
For the cake:
Sugar                                   -          2 cups 
All-purpose flour                 -         1¾ cups 
Cocoa powder                      -         ¾ cup  
Baking soda                         -          2 tsp. 
Baking powder                    -          1 tsp. 
Salt                                      -           1 tsp.
Eggs                                    -           2
Buttermilk                           -          1 cup
Red wine                             -          1 cup
Olive or vegetable oil          -          ½ cup 
Vanilla extract                     -          2 tsp.

For the frosting:
unsalted butter, softened and cut into cubes  -   2 cups (4 sticks)
powdered sugar, sifted                                   -   3¾ cup
heavy cream                                                   -   ¼ cup 
vanilla extract                                                 -   2 tsp. 

Method:

1. Preheat oven to 350º F. Butter and line three 8-inch round baking pans with parchment paper.
2. In a large bowl, sift the sugar, flour, cocoa, baking soda, baking powder and combine well. Add eggs, buttermilk, wine, oil, and vanilla and combine well with a beater. Divide evenly among the prepared pans.
3. Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and place on a wire rack to cool.
4. Run a small knife around the edges of the pan and gently invert the pan onto a wire rack. Allow to cool completely. 
5. To prepare frosting, beat the butter until creamy, add powdered sugar, a little at a time, mixing well after each addition. Add cream and vanilla extract and beat until light and fluffy. Add more cream or powdered sugar as needed to achieve the desired consistency.
6. To assemble, level each cake layer by cutting of the domed top. Place one layer, flat side down, on a serving platter and spread half a cup of the prepared buttercream on top. 
7. Place the second cake layer again flat side down on top and press gently, spread another 1/2 cup of buttercream.
8.  Place final cake layer, flat side up and cover the entire cake with a thin layer of buttercream. This "crumb coat" will make frosting the cake easier. Refrigerate for about 15 minutes to allow this crumb coat to set. 
9. Remove cake from refrigerator and frost with remaining buttercream. Return cake to the refrigerator for at least 30 minutes before serving.

Notes:

• I decorated the cake with berries and Lindsay used chocolate glaze.
• It is better to freeze the cake before applying the frosting.
• If  decorating the cake with berries then do it just before serving, (coz.  fresh berries weep when thawed, lesson learnt!)

Butter Cake

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                   We used to call this as tea cake during school days, my dad would buy this cake atleast once a month. I like this cake compared to the Kerala Plum Cake. The cake is so soft & spongy and easy to make. I got the recipe from Wendy who got it from a Mrs NgSK. This is a very basic cake recipe & you will certainly get the desired output if you follow all the instructions to a T. This is a must try cake!

                      Make sure all your ingredients are in room temperature before using.(This goes for almost all kinds of cakes unless specified otherwise). It took me about 30 mins just for the preparation as I had to check my LO  each and every  time I was using the beater(she is a very light sleeper). The only step that is time consuming is beating the egg whites, which took me about 10 minutes on the whole (may be more).  The flour mentioned here is self rising flour if you do not have it you may substitute it with all purpose flour and baking powder. Combine one teaspoon. of baking powder to 200g of all purpose flour.

                         People who are baking a cake  for the first time might not understand the term "beat until stiff peaks are formed". When you beat the egg whites make sure you are doing this in a clean and dry  big bowl and the egg whites do not have any yolk in them. Soft peak means after beating the whites for some time the egg whites will become opaque & when you lift up the blade of the beater from the egg whites, they will form soft peak  that just falls slightly over to the side. Stiff peak means the peak formed will hold its form and will not slump, it will be erect.

Ingredients:
Salted butter, softened at room temp              -        230 g.
Eggs                                                                -        4
Sugar (for egg whites)                                    -       50 g. 
Sugar                                                               -       150 g.
Self rising flour, sifted                                    -        200 g.
Milk                                                                -         60 ml
Vanilla extract                                                -          1 tsp.

Method:

1. Preheat oven at 180 C. Grease a 8 inch square pan with butter and line it with parchment paper.
2. Separate the eggs. And place the white in a big  bowl. Beat the egg whites until soft peaks are formed and then gradually add the 50 g. sugar very slowly as you continue beating the egg whites. Beat until the egg whites form stiff peaks.
3. Beat the butter and the remaining 150 g sugar until pale and fluffy.
4. Add the vanilla extract to the butter sugar mix and beat for a minute or two. Add the egg yolks one by one and beat well after each addition.
5. Now add the flour and the milk alternatively, starting and ending with flour.(in 2 or 3 batches). Beat on low speed after every addition.
6. Now beat half of the egg whites in the above batter on low speed and using a spatula just fold in the remaining egg whites slowly.
7. Pour the batter in the prepared pan and level the top with a spatula. Place in the oven (i placed in the middle rack) and bake for 45 mins. or until a toothpick comes out clean.
8. Cool on a wire rack and serve or store in a air tight container.

Notes:

• Combine one teaspoon. of baking powder to 200g of all purpose flour, if you do not have self rising flour.

Red Currant Cookies

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              It was just recently that I came to know about currants. We do't get it in India (down south), living in The Emirates has it's own perks, the supermarkets are stocked with exotic fruits and vegetables. I came across these beauties this a few days back and was so excited that I couldn't wait to get home and pop it in my mouth. I returned home took out the currants washed and had one and guess what it was so SOUR! I was so disappointed , I had earlier made the same mistake with strawberries(it looked ripe :/). 

I mean look at them, they look sooo attractive and I seriously thought that it would be super sweet. Anyways I was in a fix, did not know what to do with the entire packet as I was hardly able to eat one, seeing my reaction my husband wouldn't even have one. Then as always google came to the rescue. I found a lot of recipes using red currants. I wanted to make a cake, but unfortunately the required amount of currants were more than what I had so ended up baking these cookies. I got the recipe from here. The cookies when baked & cooled is crispy and it becomes soft later on. The cookies where good, a combination of both sweet & sour.

Recipe source: eatinmykitchen
Ingredients:
All purpose flour                             -                   150 g.
oats                                                  -                    100 g.
salt                                                    -                   ¼ tsp.
baking soda                                      -                    a pinch
baking powder                                  -                    ½ tsp.
butter, softened(at room temp.)       -                     110 g.
granulated sugar                               -                    150 g.
ripe banana, mashed                        -                     1
Egg, small                                        -                     1
Vanilla extract                                 -                     ½ tsp.
red currants, ripe                              -                    150 g.

Method:

1. Preheat the oven to 180°C / 360°F  and line a baking sheet with parchment paper.
2. Combine the flour, oats, salt, baking soda and baking powder in a bowl. 
3. In another large bowl, mix the butter and sugar until fluffy with a beater. Add the mashed banana, egg and vanilla and continue mixing until well combined. 
4. Stir in the dry mixture with a spoon gently until you have a lumpy dough. Gently fold in the red currants. Do not over mix.
5. Drop a tablespoon of dough on the lined baking sheet, leaving enough space in between them as they will expand in the oven.
6. Bake in the oven for about 13 minutes or until golden, they will be quite soft at first.
7. Remove them from the oven and let it cool a bit, before transferring them onto a wire rack.
8. The cookie will be crispy the first day and will soften gradually.

Red Velvet Cake

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                                     I wanted to make a red velvet cake for a very long time. Well finally I made it for our wedding anniversary. The cake is super moist and dense. The red color of the cake is from the red food coloring. I heard about a healthier version using beets from a friend off mine, the recipe worked for some did not work for others. Since I don't have the time to experiment I made the one using food color. This cake is perfect for a valentines day, got the whole idea from another blog, sprinkle-bakes.

Ingredients:

all purpose flour       -       2 ½ cups 
salt                            -       1 teaspoon
sugar                         -       2 cups
butter, softened         -      1 cup 
eggs                          -       2 
cocoa powder           -      1 tablespoon  
Red food coloring    -       2  tablespoons
buttermilk                -       1 cup 
vanilla extract         -       1 teaspoon
baking soda             -       ½ teaspoon
White vinegar           -       1 tablespoon

Cream cheese frosting:

cream cheese, at room temp.      -     2 ounces 
butter, softened                           -     1 cup
vanilla extract                             -     2 teaspoons
confectioners sugar                     -     2 cups


Method:

1. Preheat oven to 180 C. Grease and lightly flour 2  round 9" cake pans.
2. Sift  the flour and salt together a couple of times , set aside.  In a bowl beat the butter and sugar until light and fluffy. Add the eggs one at a time. Mix well after each addition.
3. Add the flour mixture to the bowl alternating with the buttermilk, beginning and ending with flour mixture. Blend in vanilla.
4. In a small bowl, mix the red food coloring and the cocoa powder until a paste forms. Add this to the sugar and butter batter and combine  well.
5.  In another small bowl stir together the baking soda and the vinegar add it to the batter immediately and combine well on medium speed setting until it has a smooth consistency.
6. Pour the batter evenly into the floured pans, level  the top of  the batter and bake for 25-30 minutes, or until the tooth pick inserted in the center of the cake comes clean. Turn out on wire racks and cool completely.
7. In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Gradually add the confectioners sugar and beat until light and fluffy(add little milk if too thick & add sugar if too thin)
8. If your carving the cake and coating it with crumbs, be sure to put the crumbs on when the icing is fresh.
9. For a heart shaped cake as shown, first cut the baked cakes in the shape of a heart(for perfect shape, carve out the heart making use of a  paper cut out in the shape of a heart and use it as reference. First draw a circle using the 9 inch  round pan used for baking the cake on a piece of paper, draw a heart inside the circle).
10. Place the heart shaped paper on the baked cake and cut out the shape. Crumble the cut off pieces and keep aside.
11. Apply the frosting evenly on the topside of the cake, place the other cake on top and apply the frosting on top and the sides of the cake.
12. Now press the crumbled mixture all over the cake(This is not a pretty job you can clean up later).(Place the cake on the serving dish before decorating)

Notes:

• I made this cake on day one and made and applied the frosting the next day.
• Freeze the cake, if your planning to make a heart shaped one with the crumbled topping. It will be easy to cut.
• Adjust the quantity of the frosting according to your requirement. I ended up with so much left over frosting.
• The cake is delicious as such without the frosting. 
• The topping on my cake as you can see is in crumbled form, whereas if you see the original recipe by heather it had a powdery texture.

Kerala Fruit Cake

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Ingredients:

For soaking fruits:
Rum/brandy/wine  -      1 cup (can also use orange juice)
mixed fruit(Tutti frutti)   - 1 cup
Golden Raisins chopped   - ¼ cup
Cashew nut chopped         - ¼ cup 
Dates chopped                   - ¼ cup

For Caramel:
Granulated sugar  - ½ cup
water   - ½ cup + 1 tbsp.

For the cake:
All Purpose flour   -   1 cup + 1 tbsp.
baking powder       - 1 tsp.
Sugar  powdered   -       1cup
Butter    -      ¾c up
Vanilla extract -  1 tsp.
Egg                  - 2 nos.
Powdered cinnamon   -   ¼ tsp.
Powdered nutmeg       -   ¼ tsp.
Dry Ginger powder    -   ¼ tsp.
Powdered Cloves      -    ¼ tsp.


Method:

1. Soak all the chopped dry fruits, nuts and tutti frutti in Rum/brandy/wine at least 2 days before in a bottle in room temperature. Longer the soaking time better the flavor.
2. Combine  sugar and 1 tbsp. water in a sauce pan. Heat it & let the sugar melt. When the color of the melted sugar becomes dark brown, remove the pan from fire & add pour 1/2 cup of water very carefully to this and stir well. Set aside to cool.
3. Pre- heat oven to 350 F.Prepare the cake tins(grease the tins with butter and line with parchment paper use 3 sheets to prevent burning) and keep aside.
4. Sift the  flour with baking powder.Separate the eggs and whisk the yolks with vanilla essence in a bowl.
5. Cream butter and powdered sugar using a beater until its combined well. Add the egg yolks and the flour alternating between them and combine well.
6. Combine the spice powders(Cinnamon, Nutmeg, Dry Ginger powder, Cloves) and cooled caramel.Add the flour and fold it gently until combined well.
7. Drain the dry fruits and nuts and add half of it into the batter and fold gently. Coat the rest with 1 tbsp. of flour and set aside.
8. Beat the egg whites until soft peaks are formed and fold gently into the above batter.
9. Pour the batter into the prepared tins upto half level of the tins smooth the top and add the dry fruits and nuts tossed in flour into the batter.
10. Bake for 45 to 50 mins. Use the tooth pick to check if done.
11. Remove from oven and set aside to cool. 
12. When still warm prick the cake top with a fork and pour a tbsp. of wine on the cake top and set aside to cool completely.
13. Cut and serve.

Note:
The cake will be hard due to addition of caramel.
To soften, prepare the cake at least 2 days before and when completely cooled cover it with parchment paper and then with aluminium foil and leave it in room temperature until serving. 
Keep the cake tin on the top most rack of the oven to prevent burning.

One Bowl Yellow Cake

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    This is a very  basic cake with the  ingredients  available at home. There is no separation of eggs n stuffs like that and there's no need for frosting as well.  This is a super moist cake. If needed you can slather on some butter cream or whipped cream frosting.

Ingredients:
all-purpose flour leveled  -   2 cups 
Powdered sugar                -   1 + 1/4 cup
butter, softened                 -  1/2 cup  
baking powder                  -  1 Tsp.
eggs                                    -  2 no.
milk                                   -  1 cup 
vanilla extract                    -  1 tsp.
salt                                    -  1 Tsp.

Method:

1. Preheat oven to 180 C . Grease and flour two 8-inch cake pans.
2. Sift together flour, sugar, baking powder and salt in large bowl at least 3 times.
3. Add butter, milk and vanilla and beat the mixture in medium speed for 4 minutes, beat in the eggs. The mixture will be creamy and of dropping consistency.
4. Pour batter into prepared pans, dividing equally among both. Bake 30  or until toothpick comes out clean.
5. Cool the cake in pans over a wire rack for 10 mins. Turn out and cool thoroughly on wire racks.
6. If using  whipped cream frosting refrigerate the cake for an hour or two and then apply.

Carrot Cake

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Ingredients:
Grated Carrot       -    2 cup full
Powdered Sugar   -    1 + 1/2 cup
Eggs                     -     3
Dates,chopped     -    1/2  cup
Raisins,chopped                 -    1/2  cup
Cashew, coarsely ground  -   1/2 cup
Vegetable Oil (or Ghee or equal parts of both)     -     1 + 1/2 cup
Baking Soda             -   1 tsp.
Cinnamon Powder   -    1 tsp.
Salt                           -    a pinch
All Purpose Flour     -    2 cup

Method:

1. Preheat the oven to a 180 C. Lightly grease a 9 inch pan with oil or butter and line it with parchment paper and set aside.
2. Sift the flour, salt and baking soda at least thrice.
3. Beat the eggs using a beater for 3 mins.
4. Add the sugar to the beaten eggs and combine well.
5. Combine slowly the sifted dry ingredients and oil alternately starting and ending with the dry ingredients.
6. To the above batter add Cinnamon Powder, dates, raisins and cashew nuts and combine well.
7. Finally add the grated carrot to the batter and combine well.
8. Pour the batter into the prepared tin, smooth out the top lightly and place the tin in the center of the oven and bake for an hour.
9. Check if the cake is cooked by inserting a tooth pick  or a sharp knife.(The cake is cooked if it comes out clean if not small crumbs will be stuck to the knife).
10. Give it another 10 mins. if not cooked.
11. Remove from oven and leave it out to cool. Then Serve.

Magic Cake

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The magic is in the fact that you get a 3 layer cake with one batter; dense one on the bottom, custard-like layer in the middle, and a sponge layer on top. 

Ingredients:

Source: whiteonricecouple

 eggs, separated, at room temperature -  4 no.          
water                          -  1 Tbsp.   
Sugar                          -   150 g   
butter, melted             -  125 g    
 All purpose flour       -   115 g    
 milk, lukewarm          -   2 Cups    
vanilla extract              -  2 tsp.     

Instructions:

1. Pre heat oven to 325 F. Grease a 8 inch x 8 inch (20 x 20 cm) baking dish and keep aside.
2. Beat egg whites until stiff peaks are formed.
3. In another bowl, beat the egg yolks with the sugar, water and vanilla until light.
4. Gradually add melted butter and continue beating for a minute. Then add the flour and mix it in.
5. Add the lukewarm milk  slowly and gradually and beat until well incorporated.
6. Gently fold in beaten egg whites using a spatula or a whisk.
7. Pour batter into a greased  baking dish and bake for about 60 minutes or until the top is golden.
8. Cool in the pan for at least 3 hours. Serve  with powdered sugar.

Black Forest Cake

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Ingredients:(Serves10 - 12)

Cherries

700 ml jar of Cherries in syrup

4 tablespoons Kirsch or Cherry Brandy

50 grams granulated white sugar

For the Chocolate Genoise:

42 grams hot melted unsalted butter

60 grams cake flour

1/4 teaspoon salt

30 grams unsweetened regular or Dutch-processed cocoa powder

4 large eggs

135 grams granulated white sugar

1 teaspoon vanilla extract

Whipped Cream Frosting:

600 ml heavy whipping cream 

1 teaspoon pure vanilla extract

35 grams granulated white sugar

Method:

1. Drain the cherries, reserving the liquid. Place the cherries in a bowl and add 2 tablespoons Kirsch. Cover the bowl and set aside.
2.  Place 240 ml of the reserved cherry syrup in a small saucepan, along with the sugar, and heat until sugar has dissolved. Remove from heat, add 2 tablespoons Kirsch, and let cool.
3.  Preheat oven to 350 degrees F (180 degrees C). Butter, or spray with a non stick spray, a 9 inch (23 cm) round cake pan and line the bottom of pan with parchment or wax paper.
4. In a bowl, sift the flour, salt and cocoa powder thrice . In a heatproof bowl whisk the eggs with the sugar.
5.  Place over a saucepan of simmering water, and keep whisking constantly, heat until lukewarm (about 3 minutes). Remove from heat and transfer to the bowl of your electric mixer.
6.  Beat on high speed until the mixture is thick (the batter will fall back into the bowl in a ribbon-like pattern). 
7. Beat in the vanilla extract. Then sift  one-third of the flour mixture over the egg mixture and gently fold using a rubber spatula or whisk. Sift and fold in another third, and then fold in the rest.
8.  Take 1 cup of the batter and fold it into the melted butter (to lighten it). Then gently fold it into the egg batter. 
9. Pour into your pan, smoothing the top.Bake for about 20 -25 minutes or until a toothpick inserted into the center comes out clean (cake starts to shrink from sides of pan). Cool on a metal rack before removing from pan.

Whipped Cream Frosting:

1.  In your mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. 
2. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes, then beat the mixture just until stiff peaks form.

Assemble Cake:

1. Using a sharp knife, cut the genoise, horizontally, into two layers. Turn over the top layer of the cake (top of cake becomes bottom) and place on your serving plate. Brush the cake layer with 60 ml cherry syrup.
2. Take 1 cup of whipped cream and spread on the moistened genoise .Place the cherries evenly over the cream. 
3. Brush the cut-side of second genoise layer with 60 ml syrup. Place cut-side down on top of the cherries, gently pressing to compact. Reserve 240 ml of whipped cream and spread the remaining cream over top and sides of cake.
4.  Place reserved cream in a pastry bag fitted with a large star tip and pipe rosettes on top of cake. Cover and refrigerate the cake for several hours (or overnight) before serving. Decorate with fresh cherries and shaved chocolate.