Monthly Archives: November 2016

PERFECT SPONGE CAKE WITH STRAWBERRY FILLING

INGREDIENTS: Sponge cake: 6 large eggs 3/4 cup – white granulated sugar 1 cup – all-purpose flour 1 tsp. – baking powder Strawberry filling: 1 1/2 cup – strawberries sugar as needed few tablespoons of water 1 tsp. – corn

CHOCOLATE ECLAIRS

INGREDIENTS: 1/2 cup – all-purpose flour 1/2 tsp. – sugar 1/4 tsp. – salt 4 tbsp. – unsalted butter 1/2 cup – water 2 large eggs, lightly beaten 1 large egg, lightly beaten for egg wash For pastry cream: 1

ALMOND CUPCAKE

INGREDIENTS: 1 cup – butter, softened 1 cup – sugar 2 cups – self-rising flour 1 tsp. – baking powder 4 eggs 1 tsp. – almond extract 1 tbsp. – almonds, chopped Almonds slivers for garnish PREPARATION: 1. Preheat oven

NUTTY CHOCOLATE FUDGE

INGREDIENTS: 450 gms – dark chocolate 400 gms – sweetened condensed milk few tablespoons nuts of your choice marshmallows (optional) PREPARATION: Melt the chocolate in a microwave or in a double boiler. Now add the condensed milk and mix well.