How to make cake
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Ingredients
1 tin (400g)-NESTLÉ MILKMAID Sweetened Condensed Milk
Grease an 8” diameter baking tin and dust it with flour. Pre heat the oven to 1800 C. Sieve together maida, cocoa powder, baking powder and soda bicarbonate. Soften butter (DO NOT MELT), add NESTLÉ MILKMAID Sweetened Condensed Milk and beat well. Add the vanilla essence.Add maida mixture and aerated soda alternately to the batter till all the maida and soda are used up. Pour the batter into the baking tin and bake in the preheated oven for 45-50 minutes or till the tooth pick inserted in the center of the cake comes out clean. Remove from oven, cool for a while. Loosen sides of cake, using a knife if necessary. Turnout over a wire rack or plate and cool slightly before cutting horizontally into 2.Drain & destone cherries, soak both cake halves with cherry syrup. Whip cream and sugar till light and fluffy, Sandwich the two layers of cake with whipped cream and chopped cherries. Top with whipped cream and cherries, sprinkle generously with grated chocolate. Chill and serve
1 tin (400g)-NESTLÉ MILKMAID Sweetened Condensed Milk
1 tsp-Vanilla Essence
1 tsp-Soda Bicarbonate
1 tsp-Baking Powder
3-4 heaped tbsp (25g)-Cocoa Powder
175g (1¾ cup)-Maida (Flour)
100g-Butter
50g-Milk Chocolate
200ml-Aerated Soda
200g-Fresh Cream
1 small tin-Tinned Cherries
2 tsp-Icing Sugar / Powdered Sugar
Grease an 8” diameter baking tin and dust it with flour. Pre heat the oven to 1800 C. Sieve together maida, cocoa powder, baking powder and soda bicarbonate. Soften butter (DO NOT MELT), add NESTLÉ MILKMAID Sweetened Condensed Milk and beat well. Add the vanilla essence.Add maida mixture and aerated soda alternately to the batter till all the maida and soda are used up. Pour the batter into the baking tin and bake in the preheated oven for 45-50 minutes or till the tooth pick inserted in the center of the cake comes out clean. Remove from oven, cool for a while. Loosen sides of cake, using a knife if necessary. Turnout over a wire rack or plate and cool slightly before cutting horizontally into 2.Drain & destone cherries, soak both cake halves with cherry syrup. Whip cream and sugar till light and fluffy, Sandwich the two layers of cake with whipped cream and chopped cherries. Top with whipped cream and cherries, sprinkle generously with grated chocolate. Chill and serve
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Ingredients
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
1 cup butter softened to room temperature
2 cups sugar
4 large eggs at room temperature
1 cup buttermilk at room temperature
2 1/2 teaspoons vanilla extract
Chocolate Buttercream Frosting
Directions
Preheat oven to 350º F. Prepare three 8-inch cake pans by spraying with baking spray or buttering and lightly flouring.
Combine flour, baking powder, baking soda, and salt in a large bowl. Whisk through to combine. Set aside.
Cream butter until fluffy and then add sugar. Cream together for about 8 more minutes.
Add eggs, one at a time, and mix just until combined.
Add flour mixture and buttermilk, alternately, beginning and ending with flour. Combine each addition until well combined.
Add vanilla and mix until thoroughly combined.
Divide among pans and bake for 25-30 minutes until edges turn loose from pan and toothpick inserted into middle of cake comes out clean.
Remove from the oven and allow to cool for about 10 minutes. Turn out onto wire cooling racks and allow to cool completely.
Frost cake with Chocolate Buttercream Frosting.
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
1 cup butter softened to room temperature
2 cups sugar
4 large eggs at room temperature
1 cup buttermilk at room temperature
2 1/2 teaspoons vanilla extract
Chocolate Buttercream Frosting
Directions
Preheat oven to 350º F. Prepare three 8-inch cake pans by spraying with baking spray or buttering and lightly flouring.
Combine flour, baking powder, baking soda, and salt in a large bowl. Whisk through to combine. Set aside.
Cream butter until fluffy and then add sugar. Cream together for about 8 more minutes.
Add eggs, one at a time, and mix just until combined.
Add flour mixture and buttermilk, alternately, beginning and ending with flour. Combine each addition until well combined.
Add vanilla and mix until thoroughly combined.
Divide among pans and bake for 25-30 minutes until edges turn loose from pan and toothpick inserted into middle of cake comes out clean.
Remove from the oven and allow to cool for about 10 minutes. Turn out onto wire cooling racks and allow to cool completely.
Frost cake with Chocolate Buttercream Frosting.
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