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Rock Cake
Cooking time: 45 min.       Serving:  6

       Flour            255 gm.(self raising)
       Margarine        110 gm.
       Sugar            110 gm.
       Sultanas         110 gm.
       Egg(s)           2      
       Milk             2 tbsp. 
1.Pre-heat the oven to 200ºC. Rub the margarine into the flour in a mixing bowl.
2.Add the sugar and the sultanas to the bowl. Mix in the eggs and a little milk to make to stiffen the mixture.
3.Place spoonfuls of the mixture onto a baking tray and transfer to the oven for about 20 minutes.
4.Test with a skewer or a sharp knife to check that the mixture has cooked thoroughly.
5.Allow to cool and serve.

---Meenakshi Sarma.

Coconut Cake
Cooking time: 45 min.       Serving:  6

    White Sugar         2 cup
    Vanilla Extract     1 tsp.
    Shortening          3/4 cup
    Egg Yolks           3
    Milk                1 cup
    All-purpose Flour   2 1/2 cups
    Baking Powder       2 1/2 tsp.
    Coconut             1 cup
    Egg Whites          3 (beaten stiff)

           To White Frosting
All-purpose flour 6 tbsp. Milk 1 cup White Sugar 1 cup Butter 1/2 cup Shortening 1/2 cup Vanilla Extract 1 tsp.
1 In a large bowl, cream together 2 cups sugar and 3/4 cup shortening. Add 3 egg yolks, and beat well.
2 Chop coconut fine in a food processor; whisk together with flour and baking powder. Stir these ingredients alternately with 1 cup milk into the creamed mixture; beat well. Stir in 1 teaspoon vanilla. Lastly, fold in whipped egg whites.
3 Grease and flour either two 9 inch layer pans, or one 9 x 13 inch pan. Pour batter into prepared pans.
4 Bake at 350 degrees F (175 degrees C) for about 30 minutes for 2 layers, about 45 minutes for 9 x 13 inch pan. Check with toothpick, and by touching lightly in the center ( it should spring back when done).
5 To Make White Frosting:
Shake 6 tablespoons flour and one cup milk in a jar. In a saucepan, cook mixture until thick, stirring constantly. Cool.
6 Beat 1 cup sugar, butter and 1/2 cup shortening until smooth and fluffy with mixer. Add cooled flour and milk mixture, and beat well. Stir in 1 teaspoon vanilla.
Makes 2 - 9 inch round layers or a 9 x 13 inch cake
This recipe got it from Sally and made by me.It was great.

---Meenakshi Sarma.

Eggless Cake Roll
Cooking time: 45 min.       Serving:  6

 Condensed milk  1/2 tin
 Plain flour     2 3/4 Cups
 Baking powder   1 tsp.
 Baking soda     1/2 tsp.
 Icing sugar     2 tsp.
 Butter          1/2 Cup (melted)
 Vanilla essence 1/2 tsp.
 Milk            100 ml
 Soda Water      100 ml

Sieve flour, baking powder, baking soda, sugar, all together 2 to 3 times. Keep aside.
Pour condensed milk in a bowl. Add the butter, and beat well till smooth. Add the flour spoon by spoon, mixing into the condensed milk mixture. In between, add milk as required if the butter begins to get too stiff.
Stir the mixture in one direction only all the while. This will incorporate more air and make the cake lighter.
Once all the flour is used up, beat the batter as above till light (5-7 minutes). Add the soda and mix gently till smooth. Pour into a greased cake tin. Do not smooth with a spoon etc. If the consistency is right this will not be needed. Pre-heat over to 300o c. Place tin inside. Bake at 200o c for 5-7 minutes and 150o c till done. (35 to 40 minutes).
Poke with a skewer and check. Cool a little. Invert on wire rack. Cool completely before doing icing if any. Or serve warm with tea.

---Meenakshi Sarma.

Khajur Cake Roll
Cooking time: 25 min.       Serving:  4-5

        Khajur  200 gm.
        Dry Fruits 100 gm.
        Ghee     1 tbsp.
        Condensed Milk    1 tin
        Desiccated Coconut 
        Cashew Nut Powder  1/2 Cup

Remove the seeds from the dates and heat in 1 tbsp. ghee on a slow flame. Stir continuously. When it is soft, add condensed milk, when it is thick, add cocoa powder. When it forms a lump, add dry fruits and remove from fire.
Grease a cake pan and dust with coconut or cashew nut powder. Flatten lump in the tin and decorate with more nuts.

---Kamini Sadhwan.

BirthDay Cake
  Makes 1 - 8 inch layer cake          

                                            Makes 6 cups
                                        Decorator Frosting 
      Butter or Margarine  1 1/2 cups     Butter   1 cup 
      Confectioners' Sugar  2 1/3 cups    All-purpose flour 1 cup 
      Egg yolks   7                       Water   1 cup 
      Cake flour   4 1/2 cups             Confectioners' sugar 8 cups 
      Baking powder  2 1/2 tsp.            Vanilla extract 1 tsp.
      Milk             1 3/4 cups 
      Vanilla extract  1 1/2 tsp.

1:- Preheat oven to 375 degrees F (190 degrees C). Grease and flour three 8 inch round pans. 2:- Sift flour before measuring; resift with salt and baking powder at least twice more. 3:- Beat egg yolks until very thick and pale - approximately 5 minutes with a mixer on high speed. 4:- In a large bowl, cream butter or margarine and sugar. Blend in eggs. Fold sifted mixture, alternately with milk, into creamed mixture. Stir in vanilla. Pour batter into prepared pans. 5:- Bake for 25 to 30 minutes, until cake springs back when touched. Cool in pans for 10 minutes. Turn out, and cool on wire rack. Frost with Decorator Frosting
Decorator Frosting:
1 Cream butter until very light. Cream in flour. Add water and flavoring. Add sugar until desired consistency is reached. For frosting the cake use a thinner icing. Then add additional sugar to make the icing thicker for putting decorations on the frosted cake.

---Meenakshi Sarma.

Teatime Til Cakes

   Cooking time: 35 min.       Serving:  10-15 persons          

       Eggs        2
       Flour       1 cup
       Oil         1/2 cup
       Sugar       3/4 cup
       Baking Powder 1 tsp.
       Baking Soda    1/4 tsp.
       Curd          1 tbsp.
       Til           1/4 cup
       Dry dates     15-20
       cake fruit    2 tbsp.
Sieve flour,baking powder and baking soda together. Mix sugar,oil and curd. Add eggs and beat well. Grind half the til coarsely. Mix til and flour to egg mixture and beat well. Chop the dates and add cake mixture. Add the cake fruit also.
Bake small cakes decorated with dates and til. Cool and serve at tea time

---Vijai Mehra.

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