Chiffon Cake
Plain Pound Cake (Sponge cake mix white of an egg separately)
Cake
9-12 servings or pieces
Total time 1 Hour 30 minutes.
1. 2lbs flour(.907kg) or 1000 ml Flour measure in a 500 ml container
2. 500-750 ml Sugar measure in a 500 ml container
3. 350 ml(250ml butter milk plus 100 ml water later) Milk or water/Buttermilk Substitute/Combine the milk and 2 lemon juice. Measure 1 scant cup of milk. Stir in 1 tablespoon of lemon juice or white vinegar. Let stand 5-10 minutes.
4. 750 ml melted butter (4 melted cubes imperial butter)(Edible oil can make cake less tasty. Butter is better)
5. 150 ml Eggs:6
6. Baking Soda:4 TSF (Baking powder/baking soda)
7. Vanilla:6 TSF
8. 100 ml water
2250 Total volume equal to one and a half grinder volume.
Steps in Grinder
1.First put 250 ml Buttermilk Substitute in grinder.
2.Add 8 eggs first in container than in grinder
3.Add 750 ml melted butter
4.Add 2lbs flour(.907kg) or 1000 ml Flour measure
5.Add 4 tsf Baking Powder
6.Add 500ml to 750ml sugar
7.Add 3 tsf vanilla
8. Add 100 ml water.
Pour in container that is on a grill, than place grill in the oven.
Aluminum Container 1 foot by 1 foot Inches by 4 Inches high.
Donot add more volume this will create overflow of contents on heating. Cover with lid.
Take grill shelf from oven and place container on grill shelf.
Pour the cake mixture and than place grill shelf with container and cake contents in oven.
If you donot cover the lid place container on the lowerst rack.
This will prevent burning of top of cake.
Total Time: 1 hr 30 min
30 Minutes Bake full heat
Cool for 10 minutes in the oven
30 minutes Bake further full heat
Cool for 60 minutes in the oven
Keep in oven for at least 60 minutes. 60 minutes total heating time with 10 minutes pause.
Cakes are often filled with fruit preserves or dessert sauces (like pastry cream), iced with buttercream or other icings, and decorated with marzipan, piped borders or candied fruit.
Whether we're talking pancakes or quick breads, the role of buttermilk in almost any baking recipe is to add tenderness and lighten the batter. Once the acids in the buttermilk get in contact with the baking soda or baking powder in the batter, a giant fizz-fest takes place. The reaction with the baking soda (or powder) CANCELS out the sourness of the buttermilk, leaving our baked goods airy, tender, and tasty beyond reckoning.
If we don't have buttermilk in the fridge, the closest substitute would be another dairy product with a little acidity added — milk with a spoonful of lemon juice or white vinegar does the JOB quite nicely. This mixture won't get as thick and creamy as buttermilk, but it will perform its role in the batter just as well. Incidentally, yogurt or sour cream thinned with milk (or plain water, in a pinch) also work well as buttermilk substitutes.
How to Make a Quick & Easy Buttermilk Substitute
Makes 1 cup, recipe can be halved, doubled, or tripled as needed
What You Need
Ingredients
1 scant cup milk (whole, 2%, or heavy cream)
1 tablespoon lemon juice or white vinegar
Equipment
Measuring cup
Measuring spoon
Stirring spoon
Instructions
Combine the milk and lemon juice. Measure 1 scant cup of milk. Stir in 1 tablespoon of lemon juice or white vinegar. Let stand 5-10 minutes. Let the mixture stand at ROOM temperature for 5-10 MINUTES. When it is ready, the milk will be slightly thickened and you will see small curdled bits. (This substitute will not become as thick as regular buttermilk.) Use the buttermilk. Use this substitute (including curdled bits) as you would buttermilk in YOUR recipe. Other Buttermilk Substitutes:
Yogurt: Mix 3/4 cup plain yogurt with 1/4 cup water to thin. Use as you would buttermilk.
Sour Cream: Mix 3/4 cup sour cream with 1/4 cup plain water to thin. Use as you would buttermilk.
Cream of Tartar: Mix 1 cup of milk with 1 3/4 teaspoons cream of tarter. Let stand 5-10 minutes until slightly thickened and curdled.
Sponge cakes
Pineapple Pastry
Pastry refers to any cake made with a fresh cream filling or frosting.
Pastries are usually made with fat free sponge cakes where all the sponginess comes from the eggs.
Ingredients
¦2 – number – cake sheets
¦1 – ounces- cake cream
¦1 – tbsp – pineapple essence
¦1 – cup- pineapple pieces
¦as needed – tbsp – sugar
Instructions
1.Take cream add sugar blend in blender.in a bowl take sugar water and add pineapple essence mix well and keep a side.
Now take the cake sheets sprinkle sugur water, spread the blender cream evenly add some fresh pine apple pieces now another layer of cake sprinkle sugar water and spread the cream over all the cake and decorate it with cherry and pineapples.
What's the Difference: Sponge Cake, Pound Cake, Gateau, Genoise
There might be more kinds of cakes in the world than you could sample in a lifetime, but according to Joy of Baking, most of them fall into two categories: foam and butter. Foam cakes are comprised of flour, sugar, eggs, butter (in some cases) and flavoring. They get their light, fluffy texture from air beaten into egg whites, and, as a bonus, they're not as unhealthy as other types of cake. Some are completely fat free, but those containing whole egg (like sponge cake) or butter (like génoise and gâteau) have a slight amount of fat. (If a cake is air-leavened, it isn't considered butter cake even if it contains butter.)
Butter cakes, such as pound cake, depend on a chemical leavening product such as baking soda or baking powder. Of course, butter cakes tend to contain significant quantities of butter (or margarine or shortening), which adds firmness and heft. Otherwise, the ingredient list is similar to foam cakes: flour, sugar, butter and flavoring.
Baking Soda
The Difference Between Baking Soda and Baking Powder
Almost every cook has faced this scenario: you’re following a recipe that requires baking powder but you only have baking soda. What do you do? Can you substitute? Or this one: you haven’t baked for a while, you make a favorite biscuit and use baking powder, only to find that your biscuits bake up flat as hockey pucks. What went wrong?
Baking soda and baking powder are both leaveners used in baking, but they are chemically different. The easiest way to explain it is that baking soda is a base—it’s alkaline. Remember those experiments we did as kids, adding vinegar to baking soda to watch the eruption of bubbles? When you mix a base (baking soda) with an acid (vinegar) you get a reaction (bubbles). So if you encounter a baking recipe that uses baking soda, often that recipe will have an acidic element as well, such as vinegar, lemon juice, buttermilk, or yogurt. When the two come into contact, bubbles of carbon dioxide are formed, creating the leavening in your dough or batter.
Baking soda will create leavening on its own when it is heated (try pouring boiling water over baking soda in a sink to help unclog a drain, it will bubble up!), but unless it is balanced with an acidic ingredient, the resulting taste may be metallic.
Baking powder is a mixture of baking soda and a dry acid, such as cream of tartar, and perhaps some corn starch to help keep the two separate and dry. Most baking powders on the market are “double acting”, meaning that some leavening occurs the minute the baking powder gets wet, and the rest of the leavening occurs when it is heated.
How long do baking soda and baking powder last?
It depends on storage conditions. Baking soda can last quite a long time if stored sealed in a cool, dry space. Baking powder however is problematic. It can last 3 months, or it can last a year. If you are in a humid environment, once opened, baking powder might not last more than a few months. Having ruined a dish or two with old baking powder, I try to buy small cans, and I write the purchase date on the side of the can, so I know how old it is.
How to test if your baking soda or baking powder are still good
The easiest way to test baking soda to see if it is still good for leavening is to put some in a small bowl and add a little vinegar to it. (Make your own baking soda volcano!) If it bubbles up, it’s still good. The easiest way to test baking powder to see if it still works is to put some in a small bowl and add some water to it. If it foams up, it’s still good.
How to substitute baking powder for baking soda
If you have a baking recipe that calls for baking soda, and you only have baking powder, you may be able to substitute, but you will need 2 or 3 times as much baking powder for the same amount of baking soda to get the same amount of leavening power, and you may end up with something that’s a little bitter tasting, depending on the recipe. If a recipe calls for 1 teaspoon of baking soda, you’ll want to substitute with 2 to 3 teaspoons of baking powder. Just make sure your baking powder is still effective and not passed its use-by date.
How to substitute baking soda for baking powder
You can substitute baking soda for baking powder, if you increase the amount of acidic ingredients in the recipe to offset the baking soda. You’ll also need much less baking soda as it is 3 times as powerful as baking powder. You’ll need about a teaspoon of vinegar or lemon juice for every 1/2 teaspoon of baking soda.
You can also easily make your own baking powder.
How to make baking powder
If you live in a humid environment, or don’t bake that often, it might be easiest to make your own baking powder when you need it. To do so, you’ll need cream of tartar—a dry acid in powder form (no idea why it is called “cream”)—and baking soda.
Baking soda is much stronger than baking powder. To make baking powder, mix one part baking soda and two parts cream of tartar. So, if you recipe calls for 1 tablespoon of baking powder, use 1 teaspoon of baking soda, mixed in with 2 teaspoons of cream of tartar. Homemade baking powder is not double acting, and will start to react as soon as it gets wet, so work quickly and don’t let your batter sit around!