COFFEE CHIFFON CAKE

Vandana Jain,

Freelance Chef

Serves: 8

Ingredients

Butter 1 tsp

Plain flour 250 gm

Baking powder 2 tsp

Soda bicarbonate 1 tsp

Coffee powder 2 tbsp

Cooking chocolate, dark 50 gm

Butter 100 gm

Milk, condensed 400 gm

Vanilla essence 1 tsp

Water ½ cup

To mix into soaking syrup:

Sugar 3 tbsp

Water ¾ cup

For the icing:

Whipping cream 2 ½ cup

Coffee powder 2 tbsp

Sugar, powdered ½ cup

Method

Preheat the oven at 180°C. Grease the 9-inch round baking tin with butter.

Melt the chocolate in a double boiler. Cool slightly, keep aside. Mix the coffee powder in 1/3 cup of water. Keep aside.

Sift the flour with baking powder and soda bicarbonate.

Cream the butter and condensed milk together, until very light and fluffy. Stir in the essence and add the melted chocolate and coffee and mix well.

Add the flour mixture and water gradually, beating well after each addition.

Pour the batter into the prepared tin and bake for about 40 to 45 minutes.

Remove from the oven and turn out onto a wire rack and leave to cool.

Chill the cream for at least 2 hours. Put it into a bowl and beat until it doubles in volume and forms soft peaks. Carefully fold in the sugar and coffee liquid.

Slice the cake horizontally into 2 layers. Soak the bottom layer with half the soaking syrup.

Spread ½ cup of the cream on the soaked layer of the cake. Cover with another layer of the cake.

Soak the top layer of the cake with 
the remaining soaking syrup. Spread the cream evenly on top and sides of the cake.

Decorate the cake with cream, 
cherries and chocolate sauce. Chill 
in the refrigerator.

OREO CHOCOLATE 
CHIP CAKE

Serves: 10

Ingredients

For the chocolate sponge cake:

Butter 1 tsp

Plain flour 250 gm

Cocoa powder 4 tbsp

Baking powder 2 tsp

Soda bicarbonate 1 tsp

Margarine 120 gm

Milk, condensed 1 tin

Vanilla essence 1 tsp

Soda water 200 ml

Chocolate chips ¼ cup

For the soaking syrup:

Syrup 2 tbsp

Water ¾ cup

For the icing:

Whipping cream 3-4 cup

Vanilla essence 1 tsp

Oreo biscuits 1 pack

Candy, colourful for garnish

Vermicelli, colourful for garnish

Pineapple crush 2 tbsp

Chocolate sauce 4 tbsp

Method

Preheat the oven to 175°C. Grease the 8” x 12” inch baking tin with butter.

Sift the flour together with baking powder, soda bicarbonate and cocoa powder.

Cream the margarine and condensed milk together, until light and fluffy. Stir in the vanilla essence. Add the flour mixture and soda water gradually, beat well after each addition. Stir in the chocolate chips.

Pour the batter into the prepared tin and bake in a preheated oven for 
45 minutes.

Remove from the oven and transfer to a wire rack to cool.

Cut the cake in half horizontally, and sprinkle each half with the soaking syrup. Whip the cream until stiff.

Place the bottom half of the cake on a serving plate and spread half the whipped cream over it. Sprinkle 4 to 5 crushed Oreo biscuits on top. Cover it with the top half of the cake.

Use remaining cream to cover the top and sides.

Decorate the cake with Oreo biscuits, vanilla essence, candies, vermicelli, pineapple crush and chocolate sauce.

Chill in refrigerator.

MIXED FRUIT CAKE

Serves: 8

Ingredients

Butter 1 tsp

Sponge cake 1 pc

Sugar syrup ¼ cup

Strawberry essence 1 tsp

Whipped cream 2 cup

Seasonal fruits (peach,

strawberries, pineapple,

grapes, kiwi) 2 cup

Strawberry crush 2 tbsp

Mango crush 2 tbsp

For sponge cake:

Plain flour 140 gm

Baking powder 1 tsp

Soda bicarbonate ½ tsp

Milk, condensed 200 gm

Margarine 60 ml

Strawberry essence 1 tsp

Soda water, plain water 100 ml

Method

Preheat the oven to 170°C. Grease a 6-7 inch round cake tin with butter.

Sift the flour with soda bicarbonate and baking powder. Cream together the margarine and condensed milk, till light and fluffy. Stir in the strawberry essence.

Gradually add the flour mixture and soda water. Mix well for 2-3 minutes till the mixture is smooth and light. 
Pour the batter into the prepared tin and bake for 
about 30-35 minutes.

Remove from oven and turn out onto a wire rack; leave to cool completely.

Slice the cake into two parts.

Combine the sugar syrup and any fruit essence in a bowl to make the soaking syrup, or can use any fruit juice to soak the cake.

Soak the bottom layer of the cake with the soaking syrup or fruit juice. Spread half the whipping cream on the soaked layer of the cake.

Spread strawberry and mango crush and sandwich with the second layer of the cake.

Spread the remaining whipped cream evenly on the top and the sides.

Decorate the cake with fruits. Chill in refrigerator.