Rose’s Kitchen

Macaroon Cake

Ingredients:

4 ozs butter

4 ozs sugar

4 ozs plain flour

3 egg yolks

1 Tbsp milk

1 tsp cornflour

1 tsp baking powder

1/2 tsp almond essence

Topping:

11/2 cups dessicated coconut

3 egg whites

4 ozs sugar

1 tsp cornflour

Method:

1.  Cream butter and sugar till light and fluffy and add in egg yolks and cream well.

2.  Add in milk and almond essence and fold in sifted flour and cornflour.

3. Spread mixture in a greased 8″ ring tin or square tin.

4.  Beat egg whites till stiff, gradually add in the sugar and continue beating until sugar has dissolved and stiff peaks have formed.

5.  Fold in cornflour and dessicated coconut.  Spread mixture ontop of batter mixture.

6.  Bake in a moderate oven at 350°F for about 35 mins.

June 8, 2006 Posted by | Cakes | 2 Comments

Lychee Butter Cake

Ingredients: 

12 ozs melted butter

8 egg yolks

8 egg whites

7 ozs castor sugar

9 ozs softasilk flour

4 ozs chopped lychees

3 Tbsp tinned lychee syrup

1 tsp vanilla essence

1 tsp cream of tartar

Method:

1.  Beat egg whites with sugar and cream of tartar until very stiff.

2.  Add in egg yolks one at a time and beat till thick.

3.  Add in lychee syrup and chopped lychee and continue to beat for awhile more.

4.  Fold in sieved flour and melted butter alternately.

5.  Bake in a greased and lined 11″ round tin at 350°F for about 45 mins.

June 8, 2006 Posted by | Cakes | 14 Comments

Butter Cake

Ingredients:

12 ozs butter

8 ozs sugar

9 ozs Self-raising flour

16 ozs eggs (weigh with shells, about 8 eggs)

3 dessertsp condensed milk

1 dessertsp golden syrup

1 tsp vanilla essence

Method:

1.  Cream butter with 4 ozs sugar and vanilla essence till light and fluffy.

2.  Add in egg yolks, one at a time and cream well.

3.  Beat egg whites till fluffy, then add in 4 ozs sugar bit by bit and beat till stiff.

4.  Add beaten egg yolks to creamed butter and fold well, then add in golden syrup and condensed milk.

5.  Fold in stiffly beaten egg whites and then fold in sifted flour.

6.  Pour into a greased, lined 10″ square tin and bake in pre-heated oven at 350° F or  180°C for 1 hr.

June 8, 2006 Posted by | Cakes | 13 Comments