COFFEE CASTELLA CAKE


This is one of the best sponges I have tasted.

The texture and taste is so awesome you can

serve it plain without any adornment.

Your choice, to ice the cake or serve it with

custard preferably coffee or chocolate custard.

This cake is baked in a water bath,and the

preparation is totally different compared to

the normal sponge.

Do try this easy recipe and post in your

comments !

INGREDIENTS

5 eggs ( yolks and whites separated)

75 gm butter

75 gm sugar(use half brown sugar )

75 gm flour

1/4 tsp cream of tartar/ vinegar

1 heaped tsp.instant coffee powder

3/4 cup milk

METHOD

•Heat the butter and milk only till it’s warm.

•Remove from fire.

•Add the coffee powder and mix well.

•Next add the flour to the butter mixture and

mix without lumps.

•Beat egg whites with cream of tartar,stiff till

peaks form.

•Mix in the flour butter mixture gradually into

the beaten egg whites .

•Mix well and pour into a greased tin .

•While preheating the oven,keep a bigger

vessel of water in the oven. ( 155C)

•Place the cake tray in the bath containing the

heated water,and bake for 50-60 minutes till

done.

•This could be baked in individual cups too.

COFFEE ‘N’ BUTTER SCOTCH TRIFLE CREAM CAKE


The layers of the cake are plain coffee sponge ,

and the cream is swirled with butterscotch

custard. Sandwiched, and topped with cream

and butterscotch custard and walnuts.

INGREDIENTS

6 eggs

1 tblsp.instant cofee

2 cups flour

pinch of salt

1/2 tsp. vanilla

2 cups sugar

1cup boiling water

2 tsp.baking powder

1 cup chopped walnuts

Mix coffee in boiling water.

Sift flour,baking powder and salt.

Separate the yolks from the whites of egg.

Beat the egg whites  untill stiff .

Add in the egg yolks and the sugar,and the

coffee decoction  gradually  .

Fold in the flour and walnuts(do not beat),

beginning with the flour and ending with the

flour.

Blend evenly.Pour into a greased baking tray or

two trays(so you needn’t have the hassle of

cutting the cake equally into two) and bake in a

moderate oven for 30 minutes.

Cream layer

200 gm cream

2-3 tbsp powdered sugar

Beat till stiff , and use

For the custard

2 tbsp butter

1/4 cup sugar

3/4 cup milk mixed with 2 tbsp cornflour

Melt the butter and sugar on a medium flame,

without stirring , till sugar melts and you get a

nice brown colour.

Slowly add in the milk ,and mix till the sugar

and milk blend to give a thick custard .

Allow to cool and pour over the icing creating

swirls.

VANILLA SPONGE CUPCAKES


The word cupcakes is a delight to children’s

ears mostly .

Today’s recipe will be a vanilla sponge which

could be made into many flavours with the

change of the essence.

To list a few, chocolate sponge ,coffee

sponge,pista sponge,mint sponge, caramel,

almond sponge,butterscotch,orange,lemon.,,,

*The only changes will be the essence if your

using only essence for the change of flavours.

*Part of the flour has to be substituted when

using nutty flours like almond and pista.

*When adding chocolate reduce the amount of

flour to the cocoa your recipe calls for.

*Coffee and caramel can be added in liquid

form mixed in warm milk.

*Curd or vinegar can be added to enhance the

texture.

So,for now I have given points which popped in

my mind . Moving to the recipe now…

INGREDIENTS

4 eggs

1/2 tsp vinegar

3/4 cup all purpose flour

1/4 cup cornflour

1/2 tsp baking powder

1/4 tsp baking soda

3/4 cup sugar

A pinch of salt

1/4 cup olive oil/ melted butter

3 tblsp milk

1 tsp vanilla essence

METHOD

Mix the dry ingredients together in a separate

bowl.

Separate yolks from whites of eggs.Beat egg

whites with vinegar till stiff and add sugar and

essence.

Fold in the flours,oil,milk using a spatula.

Scoop into cup cake liners, and bake in a

moderate oven (180C) for 25-30 minutes.

Allow to cool and pipe your favourite butter

icing.

For the vanilla butter icing: 1 part unsalted

butter : 2 parts icing sugar.

Milk mixed to get desired consistency

Vanilla essence.

Method: Beat all together till creamy and pipe

on cake.

CREAM SPONGE (BASIC)


Here i give you a basic recipe for sponge cake with variations.

Ingredients for the sponge

3 eggs

1 cup sugar(100 gm)

1 tsp.cornflour / custard powder

1 cup flour

1/2 cup warm milk / 1/2 cup hot water

1 tsp.baking powder

1/2 tsp.lime juice or white vinegar or curd

1 cup nuts(optional)

a pinch of salt

1/4 tsp.vanilla essence

Separate the whites and the yolks.Beat the egg yolks with half of the sugar until creamy and set aside.Beat the egg whites with a pinch of salt,until peaks form,then add in remaining sugar gradually and beat.Add the egg yolk mixture and beat.Sift flour with the baking powder.and  add all other ingredients gradually,beginning with flour and ending with flour.Fold in nuts if using.Blend evenly.Pour into a pan(greased only at the bottom of the pan),and bake in a moderate oven for 30-40 mins.

Note:When you bake a sponge cake,always preheat the oven to 180 degrees and bake in this heat for half the time needed for baking and then lower the heat to 160 degrees.Remember not to remove the cake immediately from the oven once done.Switch off and allow to be in the oven for at least 10 mins otherwise the cake will sink in when cool.The sides of the pan are not greased as it will prevent the cake from rising.

Chocolate sponge:Replace the cornflour with cocoa powder,and the milk with hot water/or half milk and half water.Mix the cocoa powder with the hot water and use.

Coffee sponge:Same method as for chocolate replacing cocoa with instant coffee powder.

Mocha sponge:Mix in hot water the coffee powder and cocoa powder(1/2 tsp coffee+1/2 tsp cocoa)

Likewise you can open up to your creativity and use fruit pulp replacing half the amount of hot water.

This sponge is good for icing cakes,gateaus,fruit trifles, swiss rolls, cup cakes and even made plain with or without  nuts.

You can use this coffee sponge mixture and make tiramisu too.(pour into finger shaped moulds or cut  into pieces ).