Recipes

Recipes @ The Golden Brown Bakery

EGGless Vanilla Sponge Cake

Ingredients:

Flour: 2 cups
Sugar: 1 cup
Vegetable Oil: 1/2 cup
Fresh milk: 1 cup
Vanilla extract: 1 tsp (if using essence then a few drops)
Baking powder: 1 tsp
Soda bicarbonate: 1/2 tsp
White vinegar: 2 tsp
Pinch of salt

Method:

  1. Pre-heat oven to 180oC
  2. Sieve together flour, baking powder, soda bicarbonate, and salt
  3. Add vinegar to hot milk and let it curdle
  4. In a bowl, add oil, sugar, curdled milk, and vanilla extract. Mix it uniformly.
  5. Mix the flour into the above mixture
  6. If required, add milk to the batter to get dropping consistency
  7. Pour the batter into a greased and dusted 7″ diameter tin (mould)
  8. Bake at 180oC for 25-30 mins on the middle rack or till its done (the cake is done when a toothpick is inserted into the centre of the cake comes out clean)
  9. The cake is ready when it leaves the sides of the tin
  10. Remove from the oven and leave aside for few mins
  11. Invert the tin over a wire rack and tap to unmould (run a knife on the inside edge of the tin to unmould easily) and let it cool for 10 mins

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EGGless Sponge Cake

Ingredients:

Flour: 200 gms
Sugar: 100 gms
Unsalted butter/margarine: 75 gms
Condensed milk: 3 tblsp
Fresh milk: 1/2 cup
Vanilla extract: 1/2 tsp
Baking powder: 1 tsp
Soda bicarbonate: 1/2 tsp
Pinch of salt

Method:

  1. Pre-heat oven to 180oC
  2. Sieve together flour, baking powder, soda bicarbonate, and salt
  3. In a bowl, beat butter, sugar, condensed milk, and vanilla extract till it becomes fluffy and creamy
  4. Mix the flour into the above mixture
  5. Add milk to the batter to get dropping consistency
  6. Pour the batter into a greased and dusted 7″ diameter tin (mould)
  7. Bake in oven at reduced temperature of 175oC for 40-45 mins on the lower rack or till its done (the cake is done when a toothpick is inserted into the centre of the cake comes out clean)
  8. The cake is ready when it leaves the sides of the tin
  9. Remove from the oven and leave aside for few mins
  10. Invert the tin over a wire rack and tap to unmould (run a knife on the inside edge of the tin to unmould easily) and let it cool for 10 mins

Tips:

  • Serve a slice with melted chocolate poured over it
  • Serve with your favourite ice-cream
  • Spread strawberry jam (or mixed fruit jam) on the cake and sprinkle desiccated coconut over it

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Vanilla Muffin/Cupcake

Ingredients:

Flour: 120 gms
Sugar: 120 gms
Unsalted butter/margarine: 75 gms
Lemon yellow color (optional): Few drops
Baking powder: 1/4 tsp
Vanilla extract: 1 tsp
Eggs: 3
Milk/water as required

For Glazing:

Icing sugar: 115 gms
Hot water: 1 tsp
Lime juice: Few drops
Cherries: 50 gms
Few drops of food color of your choice (optional)

Method:

  1. Pre-heat oven to 190oC
  2. Sieve together flour and baking powder
  3. In a bowl, whip butter and sugar till it becomes light and fluffy
  4. In a separate bowl, beat eggs, vanilla extract, and lemon yellow color until doubles in quantity, then mix it gradually with creamed butter and sugar
  5. Fold in the flour and add milk/water to get dropping consistency
  6. Pour the batter into muffin cups (only 3/4th of the cup)
  7. Bake at 190oC for about 20 mins or till its done (the muffin/cupcake is done when a toothpick is inserted into the centre of the muffin/cupcake comes out clean)
  8. Remove and let it cool on a wire rack

Method for Glazing the Muffin/Cupcake:

  1. Add hot water and lime juice to the icing sugar and cook on low to medium heat for a few mins
  2. Add a few drops of the food color to the above mixture
  3. Cover the top with glaze and put a cherry on top

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Bakewell Pie

Ingredients:

For Shortcrust Pastry

Flour: 115 gms
Castor sugar: 50 gms
Unsalted butter/margarine: 60 gms (cut in cubes)
Lemon yellow color (optional): Few drops
Baking powder: 1/4 tsp
Cold milk/water as required

For Filling:

Castor sugar: 55 gms
Unsalted butter/margarine: 55 gms
Egg: 1
Cashew nuts: 50 gms (I used 1/2 cup mixture of chopped cashew nuts, walnuts, and candid peels)
Bread crumbs: 30 gms
Strawberry jam: 1 tbsp
Vanilla extract: 1 tsp

Method:

For Shortcrust Pastry

  1. Pre-heat oven to 190oC
  2. Sieve together flour and baking powder
  3. Now mix in Castor sugar
  4. Using your finger tips rub the above mixture (baking powder, flour, and sugar) with butter until it resembles bread crumbs
  5. Add color to cold milk. Now add milk as required to the above flour mixture to make soft dough
  6. Wrap the ball of dough (pastry) in cling film and place in the refrigerator to chill for 30 mins
  7. Lightly dust flour on the work surface, unwrap the pastry ball and flatten it on the work surface
  8. Working the rolling pin from center outwards, roll the pastry out into a circle, about 25 cm in diameter
  9. Brush the pie mould with melted butter
  10. To transfer the circle of pastry dough to the mould, gently wrap it on the rolling pin, and start unrolling it from one edge of the mould
  11. Roll the rolling pin over the top of the tin, pressing down firmly. The edges of the tin will trim the pastry neatly. Keep aside the left over pastry dough for decorating the top
  12. Spread one tbsp of jam on the pie base
  13. In a bowl, whip butter and sugar till it becomes light and fluffy
  14. Add a lightly beaten egg to it
  15. Mix bread crumbs, dry fruits and peels, and vanilla extract with the above batter (butter, sugar, egg)
  16. Pour this evenly on the prepared pie base
  17. Roll out the left over pastry dough and cut thin strips
  18. Place the strips in a criss-cross pattern at a gap of 1 cm (approx) over the filling to form a lattice. Brush it with egg for the glaze
  19. Bake at 190oC for about 25 mins
  20. The pastry should be golden and the filling should be firm (when pierced the skewer should come out clean)
  21. Take out from the oven, let it stand for few minutes, and gently unmould the pie

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Peanut Biscuits

Ingredients:

Flour: 250 gms
Sugar: 125 gms
Unsalted butter/margarine: 125 gms
Peanut: 100 gms
Baking powder: 1/4 tsp
Egg: 1 (if not using egg then use 1/2 tsp of Baking powder)
Vanilla extract: 1 tsp

Method:

  1. Pre-heat oven to 190oC
  2. Sieve together flour and baking powder
  3. In a bowl, whip butter and sugar until light and fluffy, add vanilla extract and egg to the mixture and whisk further
  4. In a separate bowl, beat eggs, vanilla extract, and lemon yellow color until doubles in quantity, then mix it gradually with creamed butter and sugar
  5. Mix flour to the above mixture and make soft dough by adding cold water if required
  6. Roast peanuts and crush them coarsely
  7. Roll out the dough and sprinkle roasted peanuts over it
  8. Add a few drops of the food color to the above mixture
  9. Cut biscuits into desired shapes and bake them on the baking sheet for 20 minutes at 190oC

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Pineapple Upsidedown

Ingredients:

For Topping:

Light brown sugar: 30 gms
Butter: 30 gms
3-4 canned pineapple rings
15 glazed cherries

For Sponge:

Flour: 200 gms
Castor sugar: 150 gms
Unsalted butter/margarine: 115 gms
Baking powder: 1 1/2 tsp
Vanilla extract: 1 tsp
Eggs: 2
Milk: 50 ml

Method:

    1. Pre-heat oven to 180oC
    2. Grease a 9″ cake tin and line the base with butter paper
    3. Cream together butter and brown sugar; spread it evenly on the base of the cake tin
    4. Drain the pineapple (reserve the juice). Arrange the rings on the base, cutting them to fit
    5. Place glazed cherries in the centre of the pineapple rings and around them


To make the sponge:

  1. Sieve together flour and baking powder
  2. In a bowl, whip butter and sugar till it becomes light and fluffy
  3. In a separate bowl, beat eggs, vanilla extract, until doubles in quantity, then mix it gradually with creamed butter and sugar
  4. Fold in the flour and add milk/water to get dropping consistency
  5. Spoon the batter over the pineapple in the tin and spread it out evenly
  6. Bake at 180oC for about 45 mins or until the sponge is springy to the touch
  7. Hold a plate upside down over the tin and turn them over together, so the cake inverts on to the plate
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One Response
  1. kavya says:

    Hi Deepali,

    Liked your website a lot and have heard a lot about your preparation. Can you post some recipe of some cake/cookies made out Oats with no oil? Can we use Curd instead of Oil?

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