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General Baking
PANCAKES
Submitted by admin on Thu, 02/11/2010 - 07:27
2 level cups flour
2 eggs
¼ cup milk and 1 cup water
Big TBS level melted butter
¼ tsp cinnamon/nutmeg
Mix dry ingredients
Whip all together
If too thick add water
For each one before you put in the pan make sure the dough is runny otherwise add water
COCONUT CAKE
Submitted by admin on Fri, 02/05/2010 - 11:45
125g margarine 125ml sugar 3 eggs, separated 5ml vanilla essence
1 cup flour
2 teaspoons baking powder 1/2 cup milk
250ml coconut 125ml sugar
Preheat oven to 160°C.
Cream margarine and sugar
Gradually add egg yolks and essence and beat well.
Gently add the sifted dry ingredients to the creamed mixture alternately with the milk. Blend
well. Spread onto prepared tin.
Whisk egg whites well until soft peaks form. Gradually add sugar, beat till stiff and fold in the coconut, mixing gently.
BANANA BREAD
Submitted by admin on Fri, 02/05/2010 - 11:44
125g butter
1 cup sugar
2 eggs
4 bananas
2 cups flour
½ cup boiling water
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
1 teaspoon vanilla essence
Preheat oven to 180°C.
Cream margarine and sugar.
Add beaten eggs and mashed bananas
Add flour
Add hot water and bicarb (dissolve in hot water)
Add baking powder and vanilla essence
Bake for 1 hour.
BASIC SPONGE CAKE
Submitted by admin on Fri, 02/05/2010 - 11:43
3 eggs, at room temperature, separated
¾ cup castor sugar
1 cup self-raising flour ¼ tsp salt
1 tbs melted margarine i ½ cup hot water
Preheat oven to 180°C
Using a deep, dry bowl beat egg whites until stiff
Add the sugar gradually and continue beating until thick
Add the yolks and beat lightly
Sift the dry ingredients gently over and mix in lightly
Fold in the margarine and water
Pour into two prepared tins and bake for 20 minutes
Remove from oven and cool on a wire rack
PLAIN CAKE
Submitted by admin on Fri, 02/05/2010 - 11:41
125g butter
1 cup castor sugar
2 large eggs
1 tsp vanilla essence 1/8 tsp salt
2 cups flour
2 tsp baking powder
½ cup milk
Preheat oven to 180°C
Grease and line 2 x 20cm tins
Beat butter until soft, add sugar and cream well
Beat in the eggs and vanilla
Sift dry ingredients and add with milk to make a dropping consistency
Divide into prepared tins and level the batter with a spatula
Bake for 25-30 minutes
EGGLESS CHOCOLATE CAKE
Submitted by admin on Fri, 02/05/2010 - 11:40
750ml (3 cups) flour
500ml (2 cups) sugar
20ml (4 tsp) baking powder
3ml (1/2 tsp) bicarbonate of soda
125ml (1/2 cup) cocoa
1ml (1/4tsp) salt
500ml hot water
190ml (3/4 cup) oil
5ml (1 tsp) vanilla essence
50ml (4 tbs) vinegar
ICING
125g butter
375ml (1 ½ cups) icing sugar
15 - 30ml (1-2 Tablespoons) cocoa
a few drops vanilla essence
stiffly whipped cream
Preheat oven to 180°C
Grease, line and regrease 2 x 23cm cake pan
CUP CAKES
Submitted by admin on Fri, 02/05/2010 - 11:39
125g margarine
200ml sugar
2 eggs
vanilla essence
500ml flour
10ml baking powder
milk
Preheat oven to 220°C.
Cream margarine and sugar well
Beat in the eggs one at a time, then add the vanilla.
Add sifted dry ingredients alternately with milk to a soft dropping consistency.
Fill paper cases and bake for 10 - 15 minutes.
VANILLA AND CHOCOLATE CUPS (Makes 12 cups)
Submitted by admin on Fri, 02/05/2010 - 11:37
250 ml Snowflake cake flour (140 g)
7 ml baking powder
1 ml salt
80 ml castor sugar
1 extra large egg
80 ml milk
5 ml vanilla essence
10 ml cocoa powder
10 ml milk
60 ml cooking oil
ICING
250 ml icing sugar
15 ml cocoa powder
± 45 ml hot water (3 Tbsp)
Sift flour, baking powder and salt together. Add sugar.
Beat egg, milk, oil and vanilla essence. Add to dry mixture and whisk for a few minutes until
RING DOUGHNUTS
Submitted by admin on Fri, 02/05/2010 - 11:34
4 cups self-raising flour
125g butter
¾ cup sugar
1 ½ cups yogurt or maas
oil for deep frying
melted chocolate or glace icing for topping
Place the flour in a mixing bowl
Rub in the butter and stir in the sugar
Add the yoghurt/maas and make a soft dough
Roll out thickly and cut into rings
Heat oil for frying
Fry rings until golden and drain on absorbent paper
Dip in desired topping on one side only
EGGLESS SCONES (Makes ±10)
Submitted by admin on Fri, 02/05/2010 - 11:33
2 cups self-raising flour
½ tsp salt
60g margarine
½ cup sugar
¾ cup maas
Preheat oven to 220°C
Sift flour and salt into a mixing bowl
Rub in the margarine
Stir in sugar
Add maas and quickly mix into a soft dough
Turn out onto a floured surface
Roll out thickly
Cut with a fluted scone cutter
Place on a baking tray and bake for 12 minutes
HINT: Do not overwork the dough, as kneading toughens it
