Wednesday, April 22, 2009

Cream Cake

• ¼ kilogram Refined Flour
• 1 tsp. Baking Powder
• 1 tsp. Sugar
• ¼ kilogram Powdered Sugar
• 125 grams Butter (Makhan)
• 125 grams Fresh Cream
• 4 Egg Yolks (separated from the whites)
• 4 Egg Whites (separated from the yolks)
• ½ tsp. Lemon Skin (grated)
• A pinch of Cardamom Powder (Ilaichi Powder)
• ¼ tsp. Vanilla Essence
• Another ¼ tsp. Vanilla Essence
• ½ cup Orange Juice
1. Sift the refined flour and baking powder together. Soften the butter with the fresh cream and beat it with the powdered sugar. Add the egg yolk one by one to it while beating. Also add the orange juice, grated lemon skin, cardamom powder and ¼ tsp. of vanilla essence.
2. Add the refined flour a little by little and mix the contents well with a spoon.
3. Beat the egg whites and add the other ¼ tsp. of vanilla essence. Beat again by adding sugar intermittently.
4. Mix it with the prepared cake mixture. Pour the batter to a greased and floured vessel or pan. Bake in a preheated oven, set at 400oC for 20 minutes or until done.

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