APPLE CAKE

Ingredients

• 1 ½ cups chopped apple
• ½ cup mixed nuts, chopped
• ½ cup brown sugar
• ¼ cup butter
• 1 egg
• 1 cup plain flour
• 1 tsp bicarbonate soda
• ½ tsp salt
• 1 tsp cinnamon powder
• ½ tsp nutmeg powder

Preparation: 

• Cream butter with sugar.
• Add egg beat well. Mix together flour, soda, salt, cinnamon powder and nutmeg.
• Add flour mixture to creamed butter and beat well into thick batter.
• Add peeled and chopped apples. Add nuts.
• Pour into greased 18 cm/7 inch pan and bake in moderate oven, at 180 0 c for 40-45 minutes.

Serves: 6-8

EGGLESS COCONUT CAKE

Ingredients

• 240 g self raising flour
• 100 g butter or margarine
• 1 cup milk
• 140 g sugar
• 1 ½ tsp baking powder
• 1 cup fresh or desiccated coconut
• 2 ½ tsp custard powder
• ½ tsp vanilla essence

Preparation: 

• Sieve flour, custard powder and baking powder together.
• Beat sugar and butter. Gradually beat in milk and sieved flour adding 1 tablespoon of it at a time.
• Add grated coconut and vanilla essence. Mix well.
• Pour mixture in 18cm/7 inch greased cake tin of desired shape.
• Bake in pre-heated oven at 1800c for about 30 minutes and then at slightly lower temperature, for approximately 10 minutes.

Ingredients

• 4 large eggs
• 85gms (1 cup) maida (plain flour)
• 115gms (1 cup) powdered sugar
• 1tsp level baking powder
• 1tsp of pineapple essence
• ½ tsp of vanilla essence

• Seperate white and yellow of eggs.
• Beat eggs white till stiff.
• Add sugar gradually (2tbsp at a time) and kep beating till all the sugar is used.
• Add yolks. Mix well. Add essence.
• Add boiling water, half tbsp at a time and beat more. Beat till the mixture of eggs and sugar is thick and frothy and is three times in volume.
• Sift maida with baking powder.
• Fold in maida gently, using a spoon(not a beater) adding half of itat a time.
• Put in greased and dusted tin of 8-9" diameter and bake for 30-35 minutes in a preheated oven at 180 C.

• 2 packets of strawberry jelly
• 3 small bananas
• 1tsp lemon juice
• 250gm.(1½ cups) cream
• 2tbsp powdered sugar

1. Prepare one packet of jelly as per the instructions on the packet. Chill in the freezer, till thick but not set.
2. Peel & slice bananas. Turn the slices in lemon juice.
3. Mix bananas into the semi-set jely.
4. Rinse a jelly mould with water and spoon the banana jelly into it. Keep it in the freezer to set.
5. Prepare the second packet of jelly by dissolving the jelly crystals in ¾ cup water. Cool. Chill.
6. Add the cream and powdered sugar into the chilled, but still liquid jelly. Beat until evenly mixed.
7. Freeze the cream jelly till thick but not set.
8. Beat the cream jelly, and pour over the set banana jelly.
9. Refigerate until top layer is set.
10. At the time of serving, unmould by loosening the sides with a knife and then dipping the mould in warm water for just 2-3 seconds.