SIMPLE SPONGE CAKE WITH BUTTER ICING

250 grams refined flour or Maida
300 grams powdered sugar
250 grams butter
4 eggs beaten well
½ cup milk
1teaspoon baking powder
1teaspoon vanilla essence

Sift the flour and baking powder together. Cream the butter and sugar together. Add the beaten eggs and vanilla essence and mix well. Fold in the flour a little at a time. Add milk if the mixture is too thick. Pour into a greased and floured cake tin and bake for 40 to 45 minutes till the cake is done.

BUTTER ICING
Beat 200 grams butter and 500 grams icing sugar together until creamy. Add 2 teaspoons vanilla essence and 2 drops pink or green food colour. Using a spatula, cover the cake with the butter icing. Then with a wet fork make soft peaks across the surface of the icing. Decorate as desired

EGGLESS TEA CAKE

200 grams flour / maida
200 grams butter
1 tin condensed milk
1 teaspoon baking powder
½ teaspoon soda bicarbonate / baking soda
1 teaspoon vanilla essence

Sieve flour, baking powder and soda bicarbonate together and keep aside. Mix butter and condensed milk together. Add vanilla essence. Slowly add the flour. Beat lightly till well mixed. Pour into a greased baking tin and bake in a moderate oven for about 25 minutes.

LIME AND LEMONY BISCUITS

LIME AND LEMONY BISCUITS

Makes 30 

Preparation time 1 hour

Ingredients

500 grams flour / maida

300 grams butter

400 grams sugar

2 eggs beaten

½ teaspoon salt

2 tablespoons lemon rind

2 tablespoons lime juice

Beat the butter in a bowl until it is light and creamy, then add the sugar and continue to beat till smooth. Mix in the lime juice, lemon rind, salt, and beaten egg. Now mix this with the flour and knead to a soft dough. Roll out the dough on to a lightly floured board to about ½ inch thickness. Cut out as many rounds as possible using a biscuit cutter or a bottle cover. Gather up the scraps, knead them together, then re-roll the dough and cut out more biscuits. Arrange the biscuits on greased baking trays and bake on the center shelf of a hot oven for 10 to 12 minutes. When done dust with icing sugar

CHOCOLATE RUM CAKE WITH FRESH CREAM TOPPING

250 Grams Plain Flour / Maida

250 grams soft brown sugar

3 Eggs Beaten

3 tablespoons cocoa

1 teaspoon baking powder

1 cup sunflower oil or any other cooking oil

1 cup milk

1 teaspoon vanilla essence

4 tablespoons Rum

200 grams fresh cream

3 tablespoons icing sugar

10 walnut halves

Sift flour, cocoa and baking powder into bowl. Mix in the brown sugar. Add the beaten eggs, rum, oil, a little milk, and vanilla essence and mix well to a smooth batter. Pour into a greased and papered cake tin and bake for 1 hour in a slow oven or until the case has risen well and brown on top. Set aside to cool then remove from the tin.

Beat the Cream, Icing sugar and the remaining milk until thick and creamy. Pile on top of the cake and smoothen with a spatula. Decorate with the walnut halves.