|
Maida |
125 gms |
|
Sugar |
125 gms |
|
Vanilla essence |
½ teaspoon |
|
Baking powder |
½ teaspoon |
|
Eggs |
5 |
Beat eggs and powdered sugar together, till it is stiff. Mix maida, sieved 3-4 times with baking powder. Add vanilla essence. Transfer into a greased baking tray. Bake at 180 °C for 20-25 minutes.
|
Maida |
2 ¼ cups |
|
Sugar |
2 ¼ cups |
|
Cream |
1 ¼ cup |
|
Eggs |
3 |
|
Baking soda |
2 ¼ teaspoon |
|
A pinch of salt |
|
Beat cream with a fork adding a half of the powdered sugar at intervals. When cream leaves a trail on the fork, stop beating and keep aside. Now beat eggs. Add rest of the powdered sugar. Beat well. Add flour, sieved with baking powder, one tablespoon at a time, alternating with the cream mixture, add essence. Mix and bake at 180 °C for about 45 minutes.
|
Maida |
2 cups |
|
Butter |
125 gms |
|
Sugar |
2 cups |
|
Drinking chocolate |
3 tablespoon |
|
Instant coffee |
1 ½ teaspoon |
|
Hot water |
½ cup |
|
Eggs |
3 |
|
Vinegar |
½ teaspoon |
|
Baking soda |
1 teaspoon |
|
Vanilla |
1 teaspoon |
Sieve maida and baking soda together for 3-4 times. Dissolve chocolate and coffee, in just enough hot water, and keep aside to cool. Mix butter and sugar well. Beat eggs separately, till it is stiff. Add it to butter mixture. Then fold in chocolate and maida one spoon of each at a time, till the whole thing is mixed well. Add vanilla, vinegar and a pinch of salt. Transfer into a lined baking tray. Bake at 180 °C for about 40-45 minutes.
|
Eggs |
2 |
|
Cocoa powder |
½ cup |
|
Butter |
½ cup |
|
Flour |
2 cups |
|
Curd |
½ cup |
|
Vanilla |
1 teaspoon |
|
Sugar |
2 cups |
|
Hot water |
½ cup |
Put all the ingredients in the above order in a bowl. Beat well to a smooth batter for 15 minutes. Transfer to a greased tray. Bake at 350 °F.
