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Cake Book Bontku Ghosh PDF
Cake Book Bontku Ghosh PDF
Cake Book Bontku Ghosh PDF
This book is for novices. Here I focus more on the tricks, tips and techniques of making a cake than
on recipes, although I have incorporated a few popular recipes to accomplish the book. In "Handy
Notes", one can easily find the basic recipes required for decoration and an explanation of common
baking jargons. Baking a cake is not essential for every day meal. Hence, one should not make it a
dreary one, rather add a little decoration or twist to the regular cake - and see the difference!!! The
funniest part is, one can cover up a little disaster with mild or heavy decoration as we do with
cosmetics.
Making a cake is easier when one knows the exact method of it. All cakes do not follow the same
procedure - the taste, texture, density and of course the appearances are different in each case. The
method of mixing plays an integral part of it. Pineapple pastry is different from plum cake, again
light fruit cake is not as the same as plum cake - but all these three cakes contain fruits, yet they are
visually distinguishable, and taste wise they are poles apart. Most of the time, we use baking
powder to make our cake fluffy, some people use baking powder and baking soda - both at the same
time; but in some cakes, astonishingly, there is no need for any leavening agent, yet they are soft
and fluffy. Well beaten eggs help make a cake soft, but over beaten eggs produce the opposite result.
Hence, my ardent endeavour is to explain to my readers how they should know when it is the best
time to place the cake into oven.
Baking a cake is as important as mixing is. Most of the time beginners over bake their cakes, it
happens due to their lack of confidence. When we start baking at home, we think that the cake
should be baked for some more time, although the cake is already perfectly baked. It happens as an
unknown phobia works at the back of our mind. Before start baking, one must understand one's
oven. To begin with, bake a small cake which is made with most ordinary and inexpensive
ingredients. When you see the final result is good, start baking bigger cakes. Thus, one must
understand the baking temperature. Temperature varies from one oven make to another.
Sometimes 190 degree Centigrade is the perfect for one oven, while recommended temperature for
other oven is 180 or 200 degree centigrade.
This is a general guide book and I have researched a lot to bring all important aspects together. This
is not an easy task at all. One can get recipes in almost every alternate site, but tricks and tips are
equally important for the perfection. Also I have included some notes on ingredient, like couverture,
bain-marie, whip and whisk etc. I have taken notes and tips from many sites, but among them
JoyofBaking.com is the one which I always rely on. For basic information and tips, I prefer to have a
look at about.com and BBC Food. Found some priceless recipes of the world's most adorable chef,
Dieter Schorner from a website. This book is free for all, especially for those who cook with passion
but not in a position to pay thousand bucks for a hardbound cookbook. Nowadays almost everyone
is accustomed with reading e-book, and the content of this book is purposely hyperlinked for
convenience.
I am very much grateful and thankful to my beloved Papai who took care of all the aesthetic aspects
of this book, and worked really hard to make this project fruitful!!!
Happy baking,
Bontku Ghosh
Bontku Ghosh
Page 2
Content:
Chapter I
Types of Cake
Here you will find a brief note on different types of cake.
Chapter II
Chapter III
Baking a Cake Without Oven
Here you will learn how to bake a cake using a pressure cooker.
Chapter IV
Chapter V
Tips for Baking Better Cakes
Here you will get a number of useful tips to make a perfect cake.
Chapter VI
Chapter VII
Cupcakes
Here you will find all the information about cupcake.
Muffins
Here you will find all the information about muffin.
Brownies
Here you will find all the information about brownies.
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Chapter VIII
Handy Notes
- Basic recipes
1. Icing Sugar
2. Caster Sugar Recipe
3. Basic Butter cream icing
4. American Style Confectioner's Frosting
5. Basic Whipped Cream (Sweetened Cream) Frosting:
i) Raspberry Whipped Cream
ii) Strawberry Whipped Cream
iii) Lemon Whipped Cream
iv) Chocolate Whipped Cream
v) Mocha Whipped Cream
6.Marzipan
7. Homemade Pan Release - Goop (Baking Spray)
8. Rainbow Sprinkles
9. Homemade Edible Glue
10. How to Make Caramel and Praline
11. Chocolate Glaze
12. Ganache
13. Fruit Glaze
14. Modeling Chocolate
15. Differences among fondant, gum paste, modeling chocolate and marzipan
16. Golden Syrup or Invert Syrup
17. Corn Syrup
18. Creme Fraiche
19. A Note on Flour
20. Meringue
21. Pastry Cream (Creme Patissiere)
22. A Note on Cream
23. A Note on Chocolate
24. A Note on Sugar
25. Almond Flour or Almond Meal
26. Hazelnut Flour or Meal
- Basic Techniques
i) Folding
ii) Lining and Greasing
iii) How to Ice a Cake with Buttercream
iv) How to Pipe Chocolate Decoration
v) Melting and Tempering Chocolate
vi) How to Ice a Cake with Royal Icing
vii) How to Pipe Icing Decoration on a Cake
viii) How to Cover a Cake with Fondant
ix) How to Decorate a Cupcake
x) How to Make a Paper Piping Bag
xi) How to Make Marzipan Fruit Cake
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Chapter IX
Recipes
Sachertorte
Chocolate Brownie
Pound Cake
Mocha Muffin
Chocolate Sponge Cake
Light Fruit Cake
Orange Chiffon Cake
Chocolate Genoise
Basic Sponge Cake
Plum Cake
Swiss Roll
Angel Food Cake
Chocolate Pudding Cake
Chocolate Sponge Sandwich with Chocolate Glaze
Mini Christmas Truffles
Brownies (old style) Recipe by Chef Dieter Schorner
Chocolate Bche de Nol (Yule Log) by Chef Jean-Claude Sanchez
Chco Lava Cake
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Chapter I
Types of Cake:
Cakes fall into two major groups: Foam Cakes (little or no fat) and Shortened (butter) Cakes.
There are two types of raised cakes:
1) Foam Cakes
Foam cakes have a high proportion of eggs to flour. They are leavened solely by the air beaten into
whole eggs or egg whites. They contain very little, if any, fat and have a spongy texture.
The three categories of foam cakes are:
i) Those that contain no fat:
Angel Food Cakes, Meringues, and Dacquoises.
ii) Those where the only fat is from egg yolks:
Sponge Cakes, some Biscuits, Roulades
iii) Those that contain fat (butter, shortening) plus egg yolks :
Genoises and Chiffons
2) Butter or Shortened Cakes
Butter cakes contain fat (butter, margarine, shortening) and rely on a chemical leavening agent
(baking powder, baking soda) for their rise. They are flavorful, and have a good texture and
volume. The American-style butter cake evolved from the English pound cake recipe of 1 pound of
flour, 1 pound of sugar, 1 pound of butter, and 1 pound of eggs. The French called the pound cake
"quatre-quarts" which translates to four-quarters, meaning 1/4 of the recipe is flour, 1/4 sugar, 1/4
butter and 1/4 eggs. The first pound cakes had no artificial leavening agent and volume was
obtained through the mixing (aeration) of the batter.
More Cake Types:
Charlottes: These molded desserts are a variation of the cake in which fillings, hot or cold,
are poured into a bowl lined with bread, ladyfingers or pieces of cake, then decorated. A
French pastry chef invented the charlotte in the 1800's. The classic version is the Charlotte
Russe. Also try such flavors as chocolate, eggnog, strawberry, Bavarian cream.
Jelly Rolls, Swiss Rolls, Roulades: These are a form of sponge-cake, baked in a shallow pan
and used for jellyrolls or such holiday cakes as the Christmas "yule log," an especially nice
variation. The cake (jelly roll, Swiss roll, roulade) are immediately removed from the pan
and rolled up in a sugared tea towel after baking. When cool, they are unrolled gently, filled
with jelly, custard or icings and rerolled. For the yule log (Buche de Noel), fill and ice with
chocolate buttercream, then decorate with leaves, "branches," meringue mushrooms and
woodland animals - a crowd-pleaser!
A Note on Christmas Special Rich Plum Cake:
Rich plum cake has a distinct colour and aroma which come from a special blend of spices and sugar.
Use raw or brown sugar instead of white polished sugar. Never powder the raw sugar, mix it with
other ingredients very carefully till it dissolves. Fruits that we generally use for the plum cake are
various kinds of dry fruits along with candied peel. Coat them well with flour before you add them into
the cake mixture. Traditionally these dry fruits are soaked in whisky or rum or brandy for about a
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Chapter II
Different Types of Mixing Technique:i) Creaming Method: This is the easiest and produces the lightest cake with the best volume. This
mixing or beating technique not only combines ingredients to make a uniform mixture, but also
incorporates air into this mixture. A whisk, wooden spoon, or electric mixer with paddle
attachment can be used. The butter should be at room temperature so it incorporates the sugar
sufficiently to produce a smooth and creamy batter that is light and fluffy. Follow your recipe's
instructions, as this step can vary in length from seconds to minutes, depending on how much air
needs to be incorporated into the batter so it rises properly in the oven.
ii) Combination Method: This is similar to the creaming method but involves whipping the egg
whites separately from the yolks and then adding them to the batter. This method gives additional
volume and light texture to your cake. Some recipes that call for the creaming method can be
changed to this method by simply separating the eggs, beating the whites separately with a little of
the recipe's sugar, and then adding the whites to the finished batter. The combination method is
when whipped egg whites are added to the creamed ingredients.
iii) One Bowl, Quick or Blending Method: This method produces a cake which is very moist,
dense, with a fine and velvety texture. As the name implies, this method is faster and easier than the
creaming method as the creaming step of the butter and sugar is eliminated. All the dry ingredients
are first put into a mixing bowl and then soft butter and a little liquid are added. This is thoroughly
beaten together and then the eggs, flavoring, and remaining liquid are added. Since the liquid is
added after the butter and flour are combined, it reduces the gluten formation in the flour because
the fat has had a chance to coat all the flour before the toughening action from the liquid can take
place. This is why this method produces a melt-in-your-mouth cake (less gluten is formed).
However, using the one bowl method does not produce a cake with as much volume as the
creaming method. This is because the butter tends to melt into the batter, so it doesn't form as
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Chapter III
Baking a Cake Without Oven (Pressure Cooker Method):
Cake can be baked in pressure cooker as well, but this method is for baking butter cake only . Use a
pressure cooker that's at least 3 liters, but 5 liters is a good size. Remove the gasket (the rubber
insulation ring) on the lid of your pressure cooker. You also do not need the whistle. For better
insulation, you need a pressure cooker stand or sand or flat griddle or tawa.
IMPORTANT NOTES:
A pressure cooker is not meant for baking .
Using your pressure cooker to bake once or twice a year is probably okay but not regularly.
Do not use non-stick pressure cooker for baking.
Always check the quality of the pressure cooker, especially thickness of aluminum, safety
valve and lid.
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Chapter IV
Common Cake Problems and Causes:
Causes
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- Excessive liquid.
- Batter too cold.
- Oven too hot.
- Improper mixing procedure.
- Baked too long.
Causes
Sugary crust
Dense grain
Dense texture
Bontku Ghosh
Causes
Poor flavor
- Excessive mixing.
- Wrong type of flour.
- Batter too stiff (insufficient water).
- Batter too thin (excessive water).
Lacks body/structure
- Excessive mixing
- Insufficient liquid.
- Less than 15 minutes cooling / resting time after
coming out of the oven.
Gooey centre
Cake is thin
Sunk in the middle
Bontku Ghosh
Chapter V
Tips for Baking Better Cakes:
Recipe Ingredients:
Ingredients for cakes should be room temperature (can take out of refrigerator
approximately 60-90 minutes before needed).
Always use fresh egg. To check freshness of eggs, put in a bowl of waterif they sink, theyre
fresh. If they float and stand on one end, theyre not. Eggs typically means Grade A, large eggs.
Milk typically means homogenized.
You can substitute milk with yogurt or sour cream, to experiment with different textures.
Weighing ingredients with a digital kitchen scale is the most accurate method of baking.
1 large egg white = 37 grams, 1 large egg yolk = 20 grams. Eggs separate best when cold,
but whites whip best when room temperature or warm.
1 cup of flour (100 grms ordinary or cake flour) needs 1 tea spoon of baking powder.
Egg whites in carton freeze welljust pull out of freezer night before you need them.
For best results, use pure vanilla.
To bring cold eggs to room temperature quickly, you can put the whole eggs into a bowl of
lukewarm water (not hot) for 30 minutes.
To bring butter to room temperature quickly, you can cut into small cubes on a plate for about
15 minutes.
Semisweet Chocolate = Dark Chocolate. Bittersweet Chocolate = Extra Dark Chocolate.
Semisweet & Bittersweet Chocolate are interchangeable.
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Mixing:
Incorporate dry ingredients together with whisk before adding to wet ingredients.
When creaming butter and sugar, get the mixture very pale yellow and fluffywill take several
minutes (around 5).
Caster sugar or powdered sugar helps mix quickly. Granulated sugar takes time.
For basic sponge cake or to make the base of torte, always add granulated sugar when you beat
egg white. This helps keep egg white soft, but well beaten (not over beaten, peak should be soft
and shiny ) and the softness of egg white helps mix with other ingredients easily.
Always choose large round bottom bowl (mixing bowl) for mixing.
Always sift dry ingredients (flour, caster sugar, baking powder) before you mix.
Always start and end with dry ingredients when alternating with wet ingredients (3 dry
additions, 2 wet ).
When using a stand-up kitten mixer, use a paddle (not a wire whip) to mix the batter.
Dont over mix once dry ingredients are added. Just mix on low speed until incorporated.
Kitchen stand-mixers dont need to run at full-speed. A small mixer should run no more
than speed #4, for most things. A large mixer no more than speed #6. You will add years to your
mixers life!
Be careful with your sugartoo much can cause a dark crust (one of several possible causes), too
little can cause too light a crust or tough texture.
Watch your flourtoo much can cause a cracked top (one of several possible causes).
Beat egg yolks with fork before adding to batter.
To retrieve stray eggshells in mixture, use the emptied half-shelleggshell sticks to eggshell. If
you dont get them all, they will sink during baking, so you can turn baked cake over when cool
and retrieve them.
A pinch of salt brings out the flavours in sweet baked goods.
When folding, you should always add the lighter of the two mixtures on top, using a gentle
folding motion, to avoid deflating batter. The cake mixture should always be light and fluffy.
When mixing egg whites for meringue, wipe all utensils and bowl with vinegar or lemon juice on
a paper towel before they come in contact with the egg whites (including the mixer whisk
attachment). Any trace of grease, will likely jeopardize your meringue.
Keep an extra set of rubber spatulas that you use strictly for meringue.
If incorporating more than one flavour into a batter or icing, always start with the vanilla; vanilla
enhances most flavours.
Leavening agent : 1 - 1 1/4 teaspoons of baking powder for each cup of flour (140 grams.)
or 1/4 teaspoon baking soda for each cup of flour.
Cut and fold method of mixing is very important for basic sponge cake which is generally used as
a pastry ; other types of cake are not as spongy and fluffy as basic sponge cake. For other types
of cake, mix egg one by one and flour little at a time - this will help your cake dense but soft and
will give chiffon like texture .
Basic sponge cake (foam cake ) needs too many eggs comparing to the amount of flour, but
butter in not necessary - fat comes from the yolks.
Baking Cakes:
For evenly-baked cakes, no domed tops, and no-fuss assembly, bake layer-by-layer. This
means if youre baking a 3-layer cake, use 3 of the same size/shape pan, and bake 3 shorter
layers at same time.
Always grease the baking pan. If you are using baking sheet, grease it too. This helps take the
cake out easily. If you do not have baking spray or baking sheet, use brown paper or good
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quality aluminum foil ; cover the baking pan with brown paper or foil, smoothen the creases and
then grease it with goop and then pour the cake mixture.
Fill half of the cake pan with batter or 2/3rd at the most. Bake a cake at the centre of the oven.
When placing pans or bake ware into the oven for baking - Dont crowd them. Baking sheets
should never be touching each other; Keep at least 1" between the sides of any baking pans or
sheets and the sides of the oven. Even circulation around the pan is required for perfect baking.
Dont stack the pans directly over or under pans on other shelves. They should be staggered on
the different shelves. (The less pans you bake at one time, the better your cakes will be).
Pre-heat your oven at 170-180 degree centigrade for about 10-15 minutes, do not open the oven
door meanwhile.
Use a small offset palette knife to spread batter evenly in pans.
Get a separate oven thermometer for an accurate temperature readingmost ovens are either
hot or cold.
Always wait for oven to reach necessary temperature before putting cakes in oven.
Keep cakes away from sides of oven, and if possible a few inches from each other (when more
than 1 baking at once).
Rotate cakes after 20-30 minutes, depending on volume, in oven (dont disturb before 20
minutes).
Use middle rack, unless otherwise stated in recipe.
Typically, when in oven, cakes are almost done when you can smell cake in the kitchen. Sounds
weird, but youll see!
Leave cakes in oven when testing for doneness. When a skewer comes clean from the "center
of cake", its done.
Dont over bake! This is one sure way to end up with a dry cake.
For fruit cake, mix dry fruits with flour and coat them well before you add them into the cake
batter.
If using a dark colored pan, reduce the oven temperature, stated in the recipe, by 25 degrees
F.
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Apply even layers of filling using an 18 pastry bag and large round tip.
Apply thin layer of icing to seal in crumbs, then place in refrigerator for 30 minutes before
second layer of icing. This is called "crumb coat"; it helps hold the final icing better and prevent
from falling off.
To frost the in-between layers of cake, do not use icing sugar. Use powdered sugar with cream
or butter, flavour and colour in making of the creamy layer - this helps keep the cake soft and
moist inside. To frost the outer layer of the cake, always use icing sugar . Icing sugar contains
corn flour which gives a bit of stability and firmness in cream. This is good for decoration, but
does not moisten the cake.
Use an offset palette knife/icing spatula for frosting top of cake, and straight palette knife/icing
spatula for sides of cake. Use a bench scraper for super-smooth edges.
If you dont have time for frosting your cake, a good sprinkling of powdered sugar does
wonders! Tastes and looks great on most cakes.
To give your frosted cake a glossy finish, you can use a hair-dryer on medium heat over the
outside of the cake (right before serving).
To decorate with stencils, use royal icing or powder food colour.
To freeze your cake, frosted or unfrosted, let it completely cool. Unfrosted cakes keep 4 to 6
months; frosted cakes keep 1 to 2 months. Thaw your cakes at room temperature.
Chapter VI
Bontku Ghosh
Carefully cut off the burnt part / not baked part of the cake.
-Remove the sunken middle of the cake. Get a ring cake. Fill the
hole with cream or fresh fruits. Frost and serve.
- if irregular in shape, make baked alaska, trifle or ice cream-cake
sandwich.
- Crumble the sunken part with butter cream and decorate
cupcakes or pie or cookies with it.
Slice it off. Frost it to hush up.
-Slice thinly and sprinkle sugar- water syrup to give a moist look
and fresh taste.
- Put the slices in an air tight container with a slice of fresh bread
to keep it fresh a few days more.
Slice the sugary crust off. Moisten with light sugar-water syrup;
decorate with light butter cream swirl.
- Slice thinly and sprinkle sugar- water syrup; make sandwich with
a slice of ice cream.
- Cut and decorate with cream .
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Heavy cake
Have no time for
frosting
Messy frosting
- Cut and give a regular shape; frost and serve as tea cake or small
pastry.
- Press a glass/tumbler on the cake, make a mini cute cake,
decorate and serve.
-Slice and bake till hard and crisp, thus, make cookies.
- slice and use it as a base of pudding, custard or other cream
based desserts.
- sprinkle caster sugar on cake.
- decorate with the slices of fresh fruit.
- decorate with grated chocolate and a dash of cinnamon powder.
- Cover the cake with dark colour or the same colour frosting.
Smooth the surface, make the first layer thin and cover it carefully,
so that it can hold the loose parts together and prevents from
falling off ; and then go for final decoration.
- play with frosting and can give a funky look .
- sprinkle dry and grated coconut.
Chapter VII
Cupcake:What is a Cupcake?
A small, individual-size cake that's usually baked in a muffin pan. Sometimes the cupcake mold is
lined with a crimped paper or foil cup. After baking, the paper or foil is simply peeled off before the
cupcake is eaten.
Preparing Cupcakes:
Line cupcake pans with cupcake papers, or grease the pans.
When baking cupcakes, place pan in the middle of a preheated oven.
Set a timer so that you don't forget about your cupcakes.
Bake cupcakes for the minimum time suggested, then test them to see if they're done.
Cupcakes are done when you can insert a toothpick into the middle of one and it comes out
clean and dry.
Always wear oven mitts when removing cupcake pans from the oven.
Place cupcake pan on cooling rack for at least 5 minutes.
Remove cupcakes from the pan and place them back on the rack to cool further.
Let the cupcakes cool completely before you decorate them.
Icing and Decorating Cupcakes:
Before you begin icing and decorating cupcakes, make sure they are completely cooled.
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If you're icing cupcakes, first brush them lightly with your fingers to remove any loose
crumbs.
Place a dollop of icing in the center of the treat you want to ice. Using a table knife, make
short strokes to spread the icing from the top of the dollop - this keeps crumbs from getting
in the icing.
If your icing is difficult to spread, dip the knife in hot water.
Try using decorations other than candy, such as cereal, pretzels, chips, etc.
For special birthday cupcakes, ice each one, then place a hard candy ring or gummy ring on
top and stand a candle in the center of each one.
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For rounded tops on muffins grease only the bottom of the cup and halfway up the side of
the cup.
Use paper liners in muffin cups for easy clean-up.
If muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. If
sufficient room is not allowed for muffins to expand before reaching the top of the cup the
muffin will flatten on top. Best fill each muffin cup half with batter.
If some muffin cups will remain empty during baking, put 2 to 3 tablespoons water in the
unused muffin cups to keep the pan from warping.
If baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel
for about two minutes.
What are the Differences Between Muffins and Cupcakes?
Some say cupcakes have frosting. A basic formula for muffins is 2 cups flour, 2-4
tablespoons sugar, 2 1/2 teaspoons baking powder, 1/2 teaspoon salt, 1 egg, 1/4 cup oil,
shortening or butter, 1 cup milk. When the fat, sugar and egg ratio in a recipe reaches
double or more than this, you have reached the cake level.
Other Technical Difference Between Muffins and Cupcakes: The method of cooking is
different for muffins and cupcakes. The muffin method is by far the fastest and easiest.
Flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. This is
where the leavening can be uniformly dispersed into the flour. Sugar is mixed with the flour
to prevent the flour from lumping when combined with the wet ingredients.
Butter is used in cupcakes, while oil is generally used in muffin.
Cupcake is a miniature cake and muffin is a miniature quick bread.
Cupcakes are generally lighter and fluffier in texture than muffins, which generally contain
chunks.
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Brownies:The beauty of this Brownie is that it is made using just one bowl. First you melt the chocolate with
the butter and then, one by one, you stir in the rest of the ingredients. You do not have to pull out
your electric mixer, all you need is a wire whisk and spatula (or wooden spoon). The deep chocolate
flavor of these brownies comes from semisweet chocolate and cocoa powder (either unsweetened
or Dutch-processed). The quality of the chocolate will affect the taste of your brownies. So buy the
best you can afford. When choosing a chocolate, always buy one that you enjoy eating out-of-hand.
Look for chocolate that has a lovely shiny finish (a sign that the chocolate was cooked at the right
temperature for the right amount of time) and one that has that wonderful 'snap' when you break it
into pieces. You could substitute nuts (chopped walnuts or pecans) for the chocolate chips.
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Brownie Types:
The classic brownie consists of just a few ingredients: butter, sugar, chocolate, eggs, and flour.
FUDGY BROWNIES (which purists often claim are the only real brownies) have a minimum
of flourabout half a cupand no leavening such as baking powder at all. Melting the butter
rather than creaming it with sugar yields a denser, fudgier outcome. Unsweetened chocolate
is the standard, with a full cup of sugar required to balance its bitterness. Either granulated
or brown sugar may be used; substitute one for the other in equal proportions. The deeper
the color of the sugar, though, the more pronounced the molasses flavor. It's all a matter of
personal taste.
CAKELIKE BROWNIES are little cakes! They contain less butter and more flour than fudgy
brownies, as well as a bit of baking powder to make them softer and lighter. Often the
softened butter is creamed with the sugar rather than melted with the chocolate. (Creaming
incorporates air into the mixture, which causes the brownies to rise higher.) Many cakelike
recipes also call for a bit of milk to add tenderness.
CHEWY BROWNIES usually get their texture from two factors: an extra egg (or even two)
and a combination of different types of chocolate. Of all the chocolate types, unsweetened
chocolate has the highest proportion of starches, which create a stiffer-textured brownie.
Semisweet chocolate produces a creamier texture. Put the two together, often with a few
tablespoons of cocoa powder to round out the flavor and thicken the texture, and you get a
rich, satisfyingly chewy result.
BLONDIES are really butterscotch bars, made with brown sugar, butter, and eggs (and
usually nuts as well), but no chocolate. Typically, blondies have a cakelike texture.
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Chapter VIII
Handy Notes:
A. Basic Recipes:
1. Icing Sugar Confectioners Sugar Recipe
Ingredients:
1 cup granulated sugar
1 tablespoon cornstarch
Directions:
First in a blender add granulated sugar and cornstarch. Cornstarch is added to prevent clumping.
You can use a coffee grinder or any blender such as a small smoothie blender, or a bigger aluminum
blender.
Turn the blender on and blend until the mixture is powdery. It takes only a few minutes.
Store the homemade confectioners sugar in an airtight container.
Notes:
A blender is better to make icing sugar than a food processor. In contrary, you can use both a food
processor and a blender to make caster sugar because caster sugar is not as fine as icing sugar.
2. Caster Sugar Recipe
Ingredients:
One cup of granulated sugar
Directions:
First, add the sugar into the blender and pulse 15 times, or until the sugar becomes finely
granulated.
Various Sugars:
Granulated sugar = everyday table sugar;
Caster sugar = superfine sugar = bakers sugar;
Confectioners sugar = icing sugar.
3. Basic Butter cream icing
Ingredients:
140g/5oz butter, softened
280g/10oz icing sugar
1-2 tbsp milk
few drops food colouring
Preparation method:
1. Beat the butter in a large bowl until soft. Add half of the icing sugar
and beat until smooth.
2. Add the remaining icing sugar and one tablespoon of the milk and
beat the mixture until creamy and smooth. Beat in the milk, if
necessary, to loosen the mixture.
3. Stir in the food colouring until well combined.
4. American Style Confectioner's Frosting
4 cups (460 grams) confectioners' sugar (icing or powdered sugar), sifted
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Syrup Quantity
Result
4 teaspoons Glucose
syrup
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Star Rating
3
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Syrup Quantity
Result
Star Rating
Smooth, good
consistency
1 Tablespoon glucose
syrup plus 1 teaspoon
water
Very crumbly,
useable but only
just, breaks easily.
15. Differences among Fondant, Gum paste, Marzipan and Modeling Chocolate:
a) Covering a cake: Rolled fondant is a pliable, dough-like icing which is popular for use on
covering a cake. Its smooth appearance gives cakes a polished look, and rolled fondant is also
flexible and workable enough to mold into shapes, which is very effective for decorating cakes.
While fondant will remain soft, gum paste dries quite hard and is better suited for decoration on a
cake than for, say, covering an entire cake. Marzipan gets hard easily, but it can be used in covering
a cake. Modeling chocolate is an expensive option to cover a cake, and it tends to melt in warm
weather.
b)Taste: Marzipan and modeling chocolate taste better than gum paste and fondant.
c)Problems: Fondant and gum paste can dry around the edges and can crack. Marzipan
can also have the same problem as it tends to get dry very soon. Modeling chocolate can
be clumpy if it is stale and not properly mixed.
d)Decoration: Gum paste is the best option for making flowers and other decorations
which require subtle aestheticism. Fondant, modeling chocolate and marzipan have
certain limitations. Although these three can be used in basic decorative purpose, but with
gum paste one can make intricate model with less hazard.
e) Handling: Corn flour or corn starch is good enough to handle fondant and gum paste.
But using too much of corn flour results dry and hard gum paste or fondant. For making
model with marzipan, use icing sugar. Grease palm to make modeling chocolate
manageable.
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i) All Purpose Flour: All-purpose flour is formulated to have a medium gluten content of
around 12 percent or so. This makes it a good middle-of-the-road flour that can be used for a whole
range of baking, from crusty breads to fine cakes and pastries. all-purpose is usually a mix of wheat
and barley flour. If you have Cake Flour, but no All-Purpose Flour at home, You'll need 1 cup, plus 2
tablespoons of Cake Flour to replace 1 cup of All-Purpose Flour in a recipe.
ii) Cake Flour: 2 tablespoons cornstarch and 1 cup all-purpose flour. Remove 2 level
tablespoons all-purpose flour from the cup and replace it with 2 level tablespoons of cornstarch.
Once the "cake flour" is added to the dry ingredients, be sure to mix well with a wire whisk.
iii) Self-rising Flour: To make self-rising flour at home, we need all-purpose flour, salt, baking
powder. Using a dry measure, measure the desired amount of flour into a separate container.
For each cup of all-purpose flour, add 1 1/4 teaspoons of baking powder and 1/4 teaspoon of salt.
Mix to combine. You can use self-rising flour in yeast bread recipes, but you'll need to omit the salt.
If you use self-rising flour as a substitute for all-purpose flour in a quick bread, omit salt and
baking powder.
iv) Maida: Maida is refined wheat flour. In sub-continent, it is often called as all purpose
flour. But it is different from all purpose flour; but one can make cake, cookie, muffin etc.
with it.
v) Bread flour: Measure out the minimum amount of all-purpose flour you'll need for the bread
recipe. If the recipe says four to six cups of flour, start with four to avoid waste.
Add one tablespoon of wheat gluten for every cup of white flour. Stir until the flour and gluten are
thoroughly mixed and you have your own bread flour. Beat in the bread flour with your other
ingredients, following the recipe, to make your dough. Add the flour one cup at a time, stirring it in
thoroughly before adding more. Begin kneading the dough by hand once it becomes firm enough. If
stirring pulls it away from the side of the bowl, it's ready to knead. Mix more gluten and all-purpose
flour in a separate bowl if you have to add flour while kneading. Scatter it over the dough and work
it in by hand.
20) Meringue:
3 large egg whites (3 ounces or 90 grams)
1/4 teaspoon cream of tartar
3/4 cup (150 grams) superfine or caster sugar (if you don't have superfine sugar simply take
granulated white sugar and process it for about 30-60 seconds in a food processor)
1/4 teaspoon pure vanilla extract
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B. Basic Techniques:
i) Folding
Folding is to combine a light ingredient or mixture with a much heavier mixture while retaining as
much air as possible.
-Add the light mixture to the heavier mixture.
-Carefully cut through the mixture with the edge of the spoon, working in a gentle figure of eight
and moving the bowl as you go.
-Scrape around the sides and base of the bowl at intervals to incorporate all of the lighter
ingredients into the mixture.
ii) Lining and Greasing
Cake tins should be greased and lined to prevent the sponge from sticking to the sides during
cooking. It makes life much easier when it comes to turning the finished cake out of the tin.
-Using a pastry brush, brush the base and sides of the cake tins all over with melted butter or oil.
-Cut circles of baking parchment that are just slightly smaller than the diameter of the cake tins.
Press one circle of paper into each of the tins.
iii) How to Ice a Cake with Buttercream
The first layer of buttercream is called a crumb coat. This is applied to seal in any crumbs and to
help smooth the surface of the cake. The second layer is then applied for a smooth finish.
-Dollop a large spoonful of buttercream onto the cake and then smooth it over the top of the cake to
create a flat surface. Using a ruler, slowly scrape the surface to make sure it is smooth and flat.
-Spread the icing around the sides of the cake and use a cake scraper or palette knife to make sure it
is smooth.
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Melting to
Cool down to
Heat back up to
Dark chocolate
45C
27C
32C
Milk chocolate
45C
26C
29C
White chocolate
40C
25C
28C
TEMPER
Can temper. Also referred to as pure
chocolate, it contains cocoa butter in its
pure state, so must be tempered before
using when making large chocolate
decorations. enrobing or molding
confections. Note that although white
chocolate does not contain any cacao
solids, it can be tempered since it is made
of cocoa butter, and tempering has to do
with cocoa butter crystals.
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C. Substitution:
INGREDIENT
Almond Meal
AMOUNT
1 cup (240 ml) (100
grams)
Almond Paste
Ammonium bicarbonate
Arrowroot
3/4 teaspoon
1 tablespoon (15
grams)
SUBSTITUTION
To make your own almond meal place
1 cup (100 grams) (240 ml) sliced
(blanched (skins off) or natural (skins
on)) almonds with 1 tablespoon (14
grams) granulated white sugar in a
blender or food processor and
process until finely ground. Sugar
or flour is added to the almonds to
prevent clumping as it absorbs the oil
exuded from the almonds. Toasting
the almonds first dries them which
also helps to prevent clumping.
1 3/4 cups (175 grams) (420 ml)
ground blanched almonds plus 1 1/2
cups (175 grams) (360 ml) powdered
(confectioners or icing) sugar plus 1
large egg white (30 grams) plus 1
teaspoon almond extract plus 1/4
teaspoon salt
1 teaspoon baking soda
1. 1 tablespoon (15 grams)
cornstarch, potato starch or rice
starch.
2. 2 tablespoons (25 grams)
all purpose flour.
1. 1/4 teaspoon baking soda plus 1/2
teaspoon cream of tartar plus 1/4
teaspoon cornstarch.
2. 1 1/2 teaspoons single-action
baking powder.
3. 1/4 teaspoon baking soda plus 1/2
cup (120 ml) buttermilk, sour milk or
yogurt to replace 1/2 cup (120 ml)
non-acidic liquid.
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1 teaspoon
1/2 teaspoon
Chocolate, Milk
Chocolate, Unsweetened
Chocolate, White
3 tablespoons (20
grams)
1 tablespoon (7
grams)
Chocolate, Bittersweet or Semi-sweet 1 ounce (30 grams)
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Coconut, fresh
Cookie Crumbs
1 tablespoon (15
grams)
Cream of Tartar
1/2 teaspoon
Cream, Clotted
cornmeal.
2. 1 cup (240 ml) corn grits.
3. 1 cup (240 ml) polenta.
4. 1 cup (240 ml) maize meal.
3/4 cup (180 ml) light corn syrup
plus 1/4 cup (60 ml) light molasses
1. 1 cup (240 ml) dark corn syrup.
2. 1 cup(240 ml) treacle.
3. 1 cup (240 ml) liquid glucose.
4. 1 cup (240 ml) honey.
5. 1 cup (200 grams) granulated
white sugar (increase the liquid in the
recipe by 1/4 cup (60 ml)).
1. 2 tablespoons (25 grams) all
purpose flour.
2. 1 tablespoon (15
grams) potato starch or rice starch or
flour.
3. 1 tablespoon (15 grams) arrowroot.
4. 2 tablespoons (25 grams) quickcooking (instant) tapioca.
1/2 teaspoon white vinegar or lemon
juice
1. 1 cup (240 ml) (225 grams) creme
fraiche.
2. 1 cup (240 ml) (225 grams)
mascarpone cheese.
3. 1 cup (240 ml) heavy whipping
cream (35% butterfat), whipped.
1. 1 cup (240 ml) sour cream.
2. 1 cup (240 ml) whipping cream
plus 1 tablespoon buttermilk or
yogurt.
3. 1/2 cup (120 ml) whipping cream
plus 1/2 cup (120 ml) sour cream.
4. 1 cup (225 grams) mascarpone
cheese.
1. 7/8 cup (210 ml) whole milk plus 2
tablespoons (25 grams) melted
unsalted butter.
2. 1/2 cup (120 ml) light cream (5%
butterfat) plus 1/2 cup (120 ml)
whole milk.
3. 1/2 cup (120 ml) partly skimmed
milk plus 1/2 cup (120 ml) heavy
whipping cream (35%).
2/3 cup (160 ml) whole milk plus 1/3
cup (75 grams) melted unsalted
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Cream, Sour
Currants
Eggs, whole
Eggs, whites
Eggs, yolks
Eggs, yolks
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butter.
1 cup (240 ml)
1. 1 cup (240 ml) half & half cream
(12% butterfat).
2. 7/8 cup (210 ml) whole milk plus 3
tablespoons (35 grams) melted
butter.
3. 1/2 cup (120 ml) evaporated milk
or heavy cream plus 1/2 cup (120 ml)
milk.
1 cup (240 ml)
1. 3/4 cup (180 ml) whole milk plus
1/4 cup (57 grams) melted unsalted
butter.
2. 1 cup (240 ml) half & half cream
(12% butterfat).
1 cup (225 grams) (8 1. 1 cup (240 ml) (225 grams) plain
ounces) (240 ml)
yogurt.
2. 3/4 cup (180 ml) sour milk,
buttermilk or plain yogurt + 1/3 cup
(75 grams) melted butter.
3. 1 cup (225 grams) (240 ml) creme
fraiche.
4. 1 tablespoon lemon juice or vinegar
plus enough whole milk to fill 1 cup
(240 ml) (let stand 5-10 minutes).
1 cup (240 ml) (120 1. 1 cup (120 grams) (240 ml) raisins.
grams)
2. 1 cup (120 grams) (240 ml)
chopped dates.
3. 1 cup (120 grams) (240 ml) other
dried fruit (cranberries, cherries,
blueberries).
1 large (about 2
1. 2 large egg yolks (36 grams) plus 1
ounces)
tablespoon water (in baking).
In Shell (57 grams)
2. 2 large egg yolks (36 grams) (for
Without Shell (50
custards, sauces, puddings and
grams)
mousses).
3. 3 1/2 tablespoons frozen whole
egg, thawed.
4. 3 1/2 tablespoons egg substitute.
5. 2 1/2 tablespoons powdered whole
egg plus 2 1/2 tablespoons water.
1 large egg white (30 1. 2 tablespoons frozen egg whites,
grams)
thawed.
2. 1 tablespoon powdered egg white
plus 2 tablespoons water.
2 large yolks (36
1 large whole egg (In Shell 57 grams)
grams)
(Without Shell 50 grams).
1 large yolk (18
1. 2 tablespoons powdered egg yolk
grams)
plus 2 teaspoons water.
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1 teaspoon
1 teaspoon
Fats, Lard
Fats, Margarine
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FLOUR, Pastry
FLOUR, Rice
FLOUR, Self-Rising
Ghee
Ginger Root, freshly grated
Glucose, liquid
Golden Syrup
Honey
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Lemon, Zest
Lime Juice, freshly squeezed
Lime, Zest
Maple Sugar, finely grated
Maple Syrup
Marshmallows
Marzipan
Mascarpone Cheese
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Molasses
Orange, Zest
1 teaspoon
Polenta, dry
Raisins
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Ricotta Cheese
Rose Water
Salt, kosher
Salt, sea salt
Salt, table
SUGAR, granulated white
SUGAR, raw
Tapioca, instant or quick-cooking
Treacle
Vanilla Bean
Vanilla Extract
VINEGAR, apple cider vinegar
VINEGAR, white
currants.
2. 1 cup (120 grams) (240 ml) pitted
chopped dates.
3. 1 cup (120 grams) (240 ml) dried
fruit, finely chopped (cherries,
cranberries, blueberries, etc.).
1 cup (8 ounces) (240 1 cup (225 grams) (240 ml) dry
ml) (225 grams)
cottage cheese.
1 teaspoon
1 teaspoon any flower-based water.
1 teaspoon
1 teaspoon sea salt or table.
1 teaspoon
1 teaspoon kosher or table.
1 teaspoon
1 teaspoon kosher or sea salt.
1 cup (240 ml) (200 1. 1 cup (200 grams) (240 ml) caster
grams)
(superfine) sugar.
2. 1 cup (215 grams) (240 ml) tightly
packed light or dark brown sugar.
1 cup (240 ml) (215 1. 1 cup (215 grams) (240 ml) raw
grams)
sugar.
2. 1 cup (200 grams) (240 ml) white
granulated sugar.
3. 1 cup (200 grams) (240 ml) white
granulated sugar plus 1/4 cup (60
ml) unsulfured light molasses.
{For light brown sugar - substitute
1/2 cup (105 grams) (120 ml) dark
brown sugar plus 1/2 cup (100
grams) (120 ml) white granulated
sugar}
1 cup (240 ml) (200 1 cup (200 grams) (240 ml)
grams)
granulated white sugar, processed in
food processor until very fine.
1 cup (240 ml) (215 1 cup (210 grams) (240 ml) light or
grams)
dark brown sugar.
1 tablespoon (12
1. 2 tablespoons (24 grams) pearl
grams)
tapioca, soaked.
2. 1 1/2 tablespoons (20 grams) flour.
1 cup (240 ml)
1. 1 cup (240 ml) light or dark corn
syrup.
2. 1 cup (240 ml) light molasses.
1 bean
2 - 3 teaspoons pure vanilla extract.
1 teaspoon
1/2 teaspoon powdered.
1/4 cup (60 ml)
1/4 cup (60 ml) white vinegar.
1/4 cup (60 ml)
1. 1/4 cup (60 ml) apple cider
vinegar.
2. 1/3 cup (80 ml) freshly squeezed
lemon juice.
1 envelope (1/4
1. 1 scant (7 grams) tablespoon active
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YEAST, compressed
dry yeast.
2. 1 cake (3/5 ounce) fresh
compressed yeast.
3. 1 tablespoon (7 grams) fast-rising
active yeast.
1. 1 (1/4 ounce) envelope (7 grams)
active dry yeast.
2. 1 scant tablespoon (7 grams) active
dry yeast.
1. 1 cup (225 grams) (240 ml) sour
cream.
2. 1 cup (240 ml) buttermilk.
3. 1 cup (225 grams) (240 ml) creme
fraiche.
4. 1 cup (240 ml) heavy whipping
cream (35% butterfat) plus 1
tablespoon freshly squeezed lemon
juice.
Quick Tips:
Without Sifted vs. Sifted Flour:
i) All-Purpose Flour:
1 cup = 140 grams
1 cup sifted = 115 grams
ii) Cake Flour:
1 cup = 130 grams
1 cup sifted = 100 grams
iii) Whole Wheat Flour:
1 cup = 150 grams
1 cup sifted = 130 grams
iv) Bread Flour:
1 cup = 160 grams
1 cup sifted = 130 grams
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Cups
1/8 cup
(2 Tablespoons)
16 g
.563 oz
1/4 cup
32 g
1.13 oz
1/3 cup
43 g
1.5 oz
1/2 cup
64 g
2.25 oz
2/3 cup
85 g
3 oz
3/4 cup
96 g
3.38 oz
1 cup
128 g
4.5 oz
Bread Flour
Cups
Grams Ounces
1/4 cup
34 g
1.2 oz
1/3 cup
45 g
1.6 oz
1/2 cup
68 g
2.4 oz
1 cup
136 g
4.8 oz
Rolled Oats
.75 oz
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1 oz
1/2 c 43 g
1.5 oz
1c
85 g
3 oz
Grams Ounces
2 Tbsp
25 g
.89 oz
1/4 cup
50 g
1.78 oz
1/3 cup
67 g
2.37 oz
5.3 oz
201 g
7.1 oz
Packed Brown Sugar
1.9 oz
1/3 c 73 g
2.58 oz
220 g 7.75 oz
Syrup, Honey, Molasses :
Cups
Grams Ounces
2 Tbsp
43 g
1.5 oz
1/4 c
85 g
3 oz
1/3 c
113 g
4 oz
1/2 c
170 g
6 oz
2/3 c
227 g
8 oz
3/4 c
255 g
9 oz
1c
340 g
12 oz
Temperature:
Kelvin
Bontku Ghosh
Celsius
Fahrenheit
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250.15 K
-23C
273.15 K
0C
293.15 K
20C
368.15 K
95C
373.15 K
100C
463.15 K
190C
493.15 K
220C
518.15 K
245C
Chapter IX
Recipes:
Sachertorte by Chef Dieter Schorner (Epicurious )
Torte:
4 1/2 (127.57 gm) ounces high-quality bittersweet chocolate, finely chopped
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, at cool room temperature
1 cup (128 gm)confectioners' sugar (icing sugar)
6 large eggs, separated, at room temperature
1 teaspoon vanilla extract
1/2 cup granulated sugar (100 gm)
1 cup all-purpose flour (approx. 128 gm, spoon gently into cup and level top )
Torte : For a smaller cake
-108 gm. high-quality bittersweet chocolate,
finely chopped
-1 cup all-purpose flour (110 gm, non-sifted)
-5 large eggs, separated, at room temperature
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Assembly:
1 cup Apricot Glaze (see page 22)
Small Batch Chocolate Glaze (see page 21)
Sweetened Whipped Cream, for serving (optional)
In a bowl, beat softened unsalted butter at medium speed. Add confectioner's sugar. Beat with the
help of paddle attachment till sugar and butter become nice and fluffy. Scrape meanwhile. Add egg
yolk one by one - adding too many egg yolks at once, makes fat separated and does not combine
yolk, sugar and butter properly. Add vanilla extract and melted chocolate (finely chop high quality
bitter-sweet chocolate; place it on a double boiler when water is hot , but not simmering . stir
continuously, till chocolate is melted; cool it down at room temperature and add it to the cake
mixture ), slowly.
In another bowl, add egg white and beat at high speed with balloon attachment. Keep adding
granulated sugar little by little. This makes soft and shiny peak and easier fold in.
Mix quarter of the egg white batter with the other batter, i.e. pour the 1/4th beaten egg white into
the other batter . Do not overbeat. Stir about one fourth of the beaten whites into the chocolate
mixture to lighten it, then fold in the remaining whites, leaving a few visible wisps of whites. Add
little by little sifted all purpose flour . Fold and scrape gently till there is no trace of flour.
Prepare baking tray by covering inside with butter paper or smearing butter and flour to get the
non stick effect. Pour the cake mixture into the baking tray. Level the top with spatula. Preheat oven
at least for 15 minutes at 375 F (190.556 C ) for about 45-50 minutes . B-b-q stick is the best cake
tester, insert the stick at the center of the cake, if it comes clean, cake is ready. Do not over bake.
Take the cake out of the oven. Take it out from baking pan while it is still hot. Invert (upside down)
the cake on a thick kitchen towel for 25-30 mints to achieve flat surface on top . Cool the cake down.
Now, turn the cake (as normally top of the cake is up) and cool the cake completely. Cut through the
cake vertically by turning the cake slowly . Make 2 parts out of one cake. Apply apricot jam (glaze)
on the one side of a cake; smear the jam with a pastry brush to smoothen and distributed equally.
Place the other half of the cake on top. Press a bit to set the cake. Apply apricot glaze on top of the
cake, smoothen with brush. Place the cake on a wire rack and underneath the wire rack keep a large
dish. Later, when the chocolate glazed is poured , this wire rack helps shed off excess glaze and the
excess glaze will be accumulated in the large dish.
Boil water and sugar. When it is sticky, switch off heat. Add cooking chocolate and stir. Melt the
chocolate completely. Heat it once again, if not thick, shiny and creamy or cooked . The chocolate
glaze always should be thick, shiny and creamy. Whisk vigorously . Coat (better expression is to
give a bath) the chocolate glaze generously as quickly as possible on the cake. Using a metal offset
spatula, gently smooth the glaze over the cake, allowing it to run down the sides, being sure that the
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Ingredients:
Oil, for greasing
350gms dark chocolate, broken into small pieces
250gms unsalted butter
3 eggs
250gms dark brown sugar
100gms plain flour
1 tsp baking powder
Method:
1. Hear the oven at 170-degree C or gas 3. Lightly grease a 22 cm square cake tin.
2. Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water.
3. Whisk the eggs and sugar together for 2-3 minutes until smooth and fluffy.
4. Fold the chocolate mixture into the egg mixture.
5. Sieve the flour and baking powder into the mixture and stir to mix. Pour the mixture into the cake
tin.
6. Place the tray on the middle shelf of the oven and bake for 35 minutes until the surface is set. It is
cooked when it is just starts to crack on the top. Remove from the oven. Allow to cool completely in
the tin.
7. Slice it into square pieces and store in a container in the fridge.
You can combine this brownie with ice cream scoop, hot chocolate sauce or anything of your own
choice. Serves 12.
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Note:
Basic sponge cake is usually used in making pastry, heavily decorated cake and swiss roll. To make
swiss roll, cut a thick rectangular sponge cake horizontally with about 1 inch thickness. Slightly
dampen each side with rum or thin sugar syrup. This will impart an optimum flexibility to the swiss
roll. Smear butter cream or jam or whipped cream on one side and roll it . Sprinkle powdered sugar.
Cut into slices and serve with tea or coffee.
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1 cup sugar
1 cup water
Rum to taste
- Put water and sugar into a pot and bring to a boil
- Cool and add rum to taste
Biscuit / base / cake:
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(Courtesy: BBC Food, Joy of Baking, about.com, various cookery books, news papers and various
cooking websites)
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