Rose’s Kitchenette

Macaroon Cake

Ingredients:

4 oz butter

4 oz sugar

4 oz plain flour

3 egg yolks

1 tbsp milk

1 tsp corn flour

1 tsp baking powder

1/2 tsp almond essence

Topping:

11/2 cups desiccated coconut

3 egg whites

4 oz sugar

1 tsp corn flour

Method:

1.  Cream butter and sugar until light and fluffy, then add in egg yolks and cream well.

2.  Add in milk and almond essence and fold in sifted flour and corn flour.

3. Pour mixture into a greased 8″ ring tin or square tin.

4.  Beat egg whites until stiff, gradually add the sugar and continue beating until sugar has dissolved and stiff peaks have formed.

5.  Fold in corn flour and desiccated coconut.  Spread on top of cake mixture.

6.  Bake in a moderate oven at 350°F or 180 deg C for 30 min.

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June 8th, 2006 Posted by rose | Cakes | one comment

Lychee Butter Cake

Ingredients: 

12 oz melted butter

8 egg yolks

8 egg whites

7 oz caster sugar

9 oz softasilk flour

4 oz chopped lychees

3 tbsp tinned lychee syrup

1 tsp vanilla essence

1 tsp cream of tartar

Method:

1.  Beat egg whites with sugar and cream of tartar until very stiff.

2.  Add in egg yolks one at a time and beat till thick.

3.  Add in lychee syrup and chopped lychees and continue to beat for awhile more.

4.  Fold in sieved flour and melted butter alternately.

5.  Bake in a greased and lined 11″ round tin at 350°F or 180 deg C for about 45 min.

(No Ratings Yet)

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June 8th, 2006 Posted by rose | Cakes | 3 comments

Butter Cake

Ingredients:

12 oz butter

8 oz sugar

9 oz self-raising flour

16 oz eggs (weigh with shells, about 8 eggs)

3 dsp condensed milk

1 dsp golden syrup

1 tsp vanilla essence

Method:

1.  Cream butter with 4 oz sugar and vanilla essence until light and fluffy.

2.  Add in egg yolks, one at a time and cream well.  Add golden syrup and condensed milk.

3.  Beat egg whites till fluffy, then add the remaining 4 oz sugar bit by bit and beat till stiff.

4.  Fold the stiffly beaten egg whites into the butter mixture.  Fold in sifted self raising flour

5.  Pour into a greased, lined 10″ square tin and bake in pre-heated oven at 350° F or  180°C for 1 hr.

(7 votes, average: 3.86 out of 5)

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June 8th, 2006 Posted by rose | Cakes | 22 comments