Step By Step photos for Cakes, Muffins,Cookies, Biscuits.......

Discussion in 'Step-by-Step Photos of Chitvish Recipes!' started by Chitvish, Dec 16, 2008.

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  1. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Rich Plum Cake - I first learnt it in ’67!

    If the tutti frutti is moist, dust with flour.

    Maida, Sugar, Butter - each 100gms

    Eggs - 3

    Chopped peel+nuts+tutti-frutti+ginger chips - 200-300gms (the combination is your choice)

    Treacle syrup - 1 tbsp

    Garam masala & ginger powder - ½ tsp, each

    Baking powder - ½ tsp

    Essence - Lemon, orange, almond & brandy or rum & raisin essence - each, ½ tsp

    Clean & prepare fruits.

    Sift flour, spice powders & baking powder.

    Cream butter & sugar with hand beater - whisking blade.
    plum%20cakeA.jpg
    Add eggs one by one along with 2 tsp of sifted flour to prevent curdling.
    plum%20cake%20B.jpg
    Beat well, adding essences after all 3 eggs are added.

    Now, with the kneader blade, fold in first dry ingredients, the fruits & nuts, then the treacle syrup.

    Empty into a greased tin.
    plum%20cake C%201.jpg

    Bake for 45 mts - 1 hour at 180 Deg C.
    plum%20cake D%202.jpg

    Cool & store.
    plum%20cakeE%203.jpg
     
    Last edited: Dec 7, 2009
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  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Pineapple Upside Down Cake (Eggless) - the attractive looking favourite!

    You can cut pineapple into rings and cook in sugar syrup.

    Or, buy canned pineapple ringsCherries - few to decorate
    Almonds - blanched & halved

    Cream together


    Brown sugar & butter - each 60 gms.

    Grease a round tin & arrange the pineapple rings

    Keep a cherry half in each ring, with the cut side touching the bottom of the tin
    P U D Cake-1.jpg
    Arrange split almonds around & in between, with the flat side touching the bottom of the tin

    Pour a little syrup in the tin all over it.
    P U D Cake-2.jpg
    Now prepare Eggless Milkpowder Cake

    Flour - 120gms
    Baking powder - 1 tsp
    Soda bicarb - ¼ tsp
    Butter - 60 gms
    Castor sugar - 90 gms
    Milk powder - 60 gms
    Vanilla essence - 1 tsp
    Salt - a pinch
    Fresh milk - 150 ml or enough to obtain a batter consistency
    Sieve together flour, salt, baking powder & soda.
    Cream butter.
    Add about ¾ of the sugar & cream well.
    Add the rest of the powdered sugar to milk powder & sift.
    Add to the creamed mixture along with liquid milk.
    Blend well.
    For best results, the two should be mixed alternatively.
    Sieve the flour mixture over the above creamed mixture & gently fold in.
    Mix vanilla essence & bake at 350 degrees F ( 180 C) for 30 – 35 mins or till done


    OR

    Eggless Vinegar Cake

    Maida - 150 gms ( 1 ½ cups)
    Sugar - 85 gms (slightly less than ¾ cup)
    Butter - 100gms (2/3 cup)
    Milk - ½ cup
    White Vinegar - 1 ½ tbsp
    Baking Powder - ½ tsp
    Soda bicarb: - ½ tsp
    Sift flour & rub butter into it till you get breadcrumb consistency.
    Do not overmix.
    Add baking powder & sugar & mix lightly.
    Divide milk into 2 parts.
    To one part add vinegar.
    Warm the other half & mix sodabicarb.
    Mix both the milks & the mixture will start foaming.
    Quickly mix this with the dough & transfer to a 7” round, greased & dusted cake tin.
    Bake at 190 deg C for 20 mts & then lower the temperature to 150 degrees C for 15 – 20 mts more.
    Cool for 10 mts & then remove from the tin.

    P U D Cake-3.jpg
    Pour into the decorated cake tin and bake at 180 deg C for 30 mts or till done.
    P U D Cake-4.jpg
    Remove & loosen the sides and immediately turn into a plate.

    Served with custard or sweetened cream, this makes an excellent pudding.
    P U D Cake-5.jpg
     
    Last edited: Dec 7, 2009
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  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Lemon Cake - unusual flavoured cake with lemon frosting!!

    I used an angel cale tin; any round or square tin can be used.
    Butter - 70 gms

    Sugar - 90 gms

    Maida - 175 gms

    Curd - 1 ¼ cups

    Baking powder - 2 tsp

    Cooking soda - 1 tsp

    Lemon juice (fresh) - 3 tbsp

    Lemon zest (grated peel) - 2 tsp

    ( For zest: Wash & wipe dry the fruit.
    Rub gently on a fine grater so that the white portion does not come.
    This is very good for flavouring cakes
    .)


    Grease a tube cake tin ready – or any cake tin.

    Sieve maida, baking powder & soda together & keep ready.

    Mix curds with lemon juice.

    Beat butter & sugar, adding lemon zest.

    Now add alternately curd-lemon juice mixture & maida mixture alternately, taking care to avoid overbeating.

    Put immediately in the tins & bake at 200 deg for 10 mts & 180 deg for 15 mts or till done.

    The cake is very soft; so after removing from the oven, cool it for 10 mts in the tin & then remove to a plate. Cool.

    Frosting:

    Heat 3 tbsp each of lemon juice & sugar over low heat to melt; pierce the top of the cake with a fork & pour over the cake.

    Cool uncovered for ateast 2 hrs before cutting.
    You can directly use it also; but I decorated it with lemon glace icing because, I was baking it as a gift.

    Cover with lemon glace icing:

    Sieved icing sugar - 250 gms

    Water - 3 tbsp (about)

    Lemon yellow colour & flavour (if preferred)

    Put the sieved icing sugar, flavouringand water in a small pan & heat on a simmer-rest. Do not make the icing too hot.It should look glossy & coat the back of a spoon evenly. Use at once. When poured over the cake, it runs down slowly, coating the sides.
    lemon angel cake-1.jpg

    lemon angel cake-2.jpg

    lemon angel cake-3.jpg

    lemon angel cake-4.jpg

    lemon cake-small.jpg
     
    Last edited: Dec 18, 2009
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  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Plain Sultana Cake-1

    Friends, I plan to post cakes made by various methods so that any novice can try it. First I am posting cakes made by rubbing in method. This simpler method is used for making plainer types of cakes, either with or without fruit.
    First please go through
    Tips on Baking Cakes
    Cake Lore
    Tips on Measurement and Conversion

    The recipe is :
    Self-raising flour - 12 oz – 350 gms

    Butter - 6 oz – 180 gms

    Sugar - 6 oz – 180 gms

    Sultanas - 6 oz – 180 gms

    Grated rind of 1 orange or 1 lemon

    Egg - 1

    Milk - enough to mix

    Sieve the flour & add butter, rubbing in, till the consistency is like fine breadcrumbs.

    Add sultanas, sugar & the rind & mix well.

    Beat egg lightly & add milk gradually till you get a dropping consistency.

    Transfer to a greased tin 8” in diameter and bake at 350 deg or till done – a skewer inserted to test, shoud come out clean.

    The cake should be well risen and firm to the touch and a golden brown colour.

    Cool & cut.
    P S - if using maida, add 1 tsp baking powder to350 gms of maida.


    The ingredients are measured exactly & assembled.

    All dry ingredients like maida, baking powder , cocoa (if used) must be sieved together. At this stage it is optional to use a dash of salt.


    Sieved ingredients, sugar powdered in mixi, broken egg , lemon zest

    Using the electric hand blender - dough kneader attachment, knead butter into flour.

    Bread crumb consistency is reached.
    p s cake-1.jpg
    p s cake-2.jpg
    p s cake-3.jpg
    p s cake-4.jpg
    p s cake-5.jpg
     
    Last edited: Dec 27, 2009
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Plain Sultana Cake-2

    To the mixture add powdered sugar, raisins (or sultanas) & egg

    Add milk till it becomes a soft dough.

    Test for dropping consistency - take a spoonful of the mixture & hold it over the bowl. It should drop from the spoon by the time you have counted 5 slowly.

    Keep a greased tin ready & if necessary line it with butter paper.

    Transfer the mixture spreading it uniformly.
    p s cake-6.jpg
    p s cake-7.jpg
    p s cake-8.jpg
    p s cake-9.jpg
    p s cake-10.jpg
     
    Last edited: Dec 9, 2009
  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Plain Sultana Cake -3

    Using both hands, tilt the tin so that the batter is uniformly spread. Bake at 180 deg C for 30-40 mts till aroma comes.

    To test, insert a skewer & see if it comes out clean. The the cake is done.

    The cake is removed from the oven.

    Cool it on a wire rack - this is important to prevent the cake from becoming soggy at the bottom. Do not miss this step.

    After it has cooled comletely, cut into wedges with a sharp knife.
    p s cake-11.jpg
    p s cake-12.jpg
    p s cake-13.jpg
    p s cake-14.jpg
    p s cake-15.jpg
     
    Last edited: Dec 9, 2009
  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    3 Minute MW cakes (1) - vanilla & chocolate

    MW Vanilla & Chocolate Cakes - spare only 10 mts, totally!

    Use only MW safe vessels.

    Maida - ½ cup

    Sour curds - 2 tbsp

    Cooking soda - ¼ tsp

    Melted butter - ¼ cup (MW butter on Hi for 1 mte)

    Powdered sugar - 1/3 cup

    Vanilla essence
    photo-1

    Sieve the flour; add cooking soda to curds.

    MW Hi ¼ cup of water for 1 mte.

    To that add butter & sugar.
    photo-2
    Next add flour, curds & vanilla essence & mix to a smooth batter.
    photo-3
    Pour into a 4” diameter greased shallw MW bowl.
    MW HI for 4 mts.
    photo-4
    Allow to stand for 3-4 mts.
    photo-5
    MW vanilla cake-1.jpg

    MW vanilla cake-2.jpg

    MW vanilla cake-3.jpg

    MW vanilla cake-4.jpg

    MW vanilla cake-5.jpg
     
    Last edited: Dec 18, 2009
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    Chitvish Moderator IL Hall of Fame

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    3 Minute MW cakes - vanilla & chocolate (2)

    Remove from MW, cool slightly & unmould.
    Photo-1
    photo-2
    photo-3

    Chocolate Cake:

    Follow the above recipe – add 1 tbsp cocoa owder to flour & sieve. Proceed the same way.
    photo-4
    MW vanilla cake-6.jpg

    MW vanilla cake-7.jpg

    MW vanilla cake-8.jpg

    MW vanilla cake-10.jpg
     
    Last edited: Dec 18, 2009
  9. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Super Shortbread (1) - make varieties with the basic dough.

    An ILite gave me this recipe.
    This recipe makes two logs of dough. The logs can be refrigerated for up to four days or frozen for up to three months (thaw before slicing and baking). To make two flavors with one recipe, divide the dough in half in step 1 before adding mix-ins (and use half the amounts given).

    Basic:

    Maida - 2 cups

    Powdered sugar - 1 cup

    Butter - 1 cup

    Vanilla essence - 1 tsp

    Cream butter, sugar & vanilla.

    Add maida, roll into a log & refrigerate.

    After 3- hrs, take out,slice & bake in a greased baking sheet at 180 deg for 100-12 mts till done.
    Please go by the cooked flavour && colour. Remove, cool & keep airtight.
    The photos are self-explanatory.
    This is one of the easiest & best shortbreads.
    supershortbread-1.jpg

    supershortbread-2.jpg

    supershortbread-3.jpg

    supershortbread-4.jpg

    supershortbread-5.jpg
     
    Last edited: Jan 15, 2010
  10. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Super Shortbread (2))

    FLAVOR VARIATIONS (OPTIONAL MIX-INS AND COATINGS)

    Mix in grated zest of 2 oranges and 1/2 cup dried cranberries

    Mix in grated zest of 2 lemons; coat with 1/4 cup poppy seeds

    Mix in grated zest of 2 limes; coat with 1/4 cup cornmeal

    Mix in 1/2 cup chopped dried apricots; coat with 1/2 cup finely chopped pistachios apricot-khuskhus SB

    Mix in 1/2 cup mini chocolate or peanut-butter chips

    Mix in 1/4 cup finely chopped candied ginger; coat with 1/4 cup sesame seeds

    I tried the following combos:
    Finely chopped ginger preserve & apricot + khuskhus

    gingerapricot-khuskhus shortbread.jpg
    Ginger preserve + orange zest
    ginger-orange shortbreads-2.jpg

    ginger preserve + sesame seeds
    ginger-tilshortbread-2.jpg
     
    Last edited: Jan 15, 2010
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