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100 g butter

2/3 cup caster sugar

1 tsp vanilla essence

2 whole eggs (lightly beaten)

1 cup self-raising flour (sifted)

1/3 cup cocoa (sifted)

1/2 tsp bicarbonate of soda

1/2 cup milk

Chocolate butter cream icing

1/4 cup unsalted butter (softened)

1 1/4 cup icing sugar (sifted)

1 tbs cocoa (sifted)

1 tbs milk

1. Preheat oven to 180C (160C fan-forced). Line cupcake tins with cases.
2. Using a mixer, cream butter, sugar and vanilla until creamy and fluffy. Gradually add eggs
and mix until just combined.
3. Combine flour, cocoa and bicarbonate soda. Add to creamed mixture with milk. Beat until just
4. To make the chocolate butter cream:

5. Beat butter until light and fluffy. Add icing sugar and cocoa and combine well. Beat in milk
until mixture is fluffy.
6. Spoon mixture into liners until each case is one-third full. Bake for 15-20 minutes.

1 and 1/4 cup of sifted flour
3/4 cup sugar
2 teaspoons baking powder
1/2 a teaspoon of salt
1/4 cup corn oil or peanut oil
1/3 cup water
1 teaspoon vanilla flavoring
1/4 teaspoon cream of tartar
3 egg whites
3 egg yolks
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Preheat the oven to 325 F.

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Combine the flour, salt, sugar and baking powder in a large bowl. Make a little well
in the center and pour in the oil, water egg yolks and flavoring. Beat for 2 minutes
until smooth.
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In another bowl, beat the egg whites with the cream of tartar. This is what will make
the cake so fluffy, so it's very important to make very stiff peaks.
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Gently fold the eggs into the first mix. Beware to not stir, but rather fold them
together. Do this until it's well blended together.
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Put batter into ungreased cake shape. 8 or 9 inch (20.3 or 22.9 cm) tube pan or 8
inch (20.3 cm) square pan work best.
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Put in oven for about 1 hour. Or until cake springs back when lightly touched with
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When cake is done, remove from oven. Suspend the pan upside down to cool.
putting the center over a bottle works well, but be careful to not drop your cake.
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Loosen the sides of the cake with a spatula or bread knife. If you want you can
cover it in frosting or drizzle before serving.

Basic Chocolate Chip Cookies
Servings: 5 dozen (60) small cookies

2 1/4 cups (530 ml) flour

1 teaspoon (5 ml) salt

1 teaspoon (5 ml) baking soda

1 cup (240 ml) butter, softened but not melted (2 standard American sticks/250 grams)

4 cup (180 ml) packed brown sugar (165 grams)

4 cup (180 ml) granulated sugar (or 150 grams)

2 large eggs

1 teaspoon (5 ml) vanilla extract

1 to 2 cups (240 to 470 ml) chocolate chips (168 to 336 grams)

Chewy Chocolate Chip Cookies

Servings: Approximately 5 dozen medium sized cookies

2 cups white sugar

2 cups brown sugar

A pinch pinch salt

4 eggs

2 cups (4 sticks) of butter (softened)

6 cups of self-rising flour (adapt this for elevation and humidity as needed, make sure
the cups are level

2 tsp of vanilla

1/4 cup milk

4 cups of chocolate chips

Vegan Chocolate Chip Cookies

Servings: 40 cookies

2 cups (470 ml) flour

1 teaspoon (5 ml) salt

1 teaspoon (5 ml) baking soda

1 cup (240 ml) margarine

4 cup (180 ml) brown sugar

4 cup (180 ml) vegan sugar

1 teaspoon (5 ml) vanilla extract (essence)

Egg replacer equivalent of 2 eggs (Ener-G Egg Replacer works best, but you can also
mix together 2 tsp. cornstarch and 1/4 cup water)

12 ounces (340 g) semi-sweet chocolate chips

Banana Chocolate Chip Cookies

' Servings: Makes 18 cookies '

2 12 cups (590 ml) (315g) all-purpose flour

1 teaspoon (5 ml) baking powder

2 teaspoon (2 ml) salt

4 teaspoon (1 ml) baking soda

2 cup (120 ml) (100g) white sugar

2 cup (120 ml) (110g) brown sugar

3 cup (160 ml) (150g) butter, softened

2 eggs

1 teaspoon (5 ml) vanilla extract (essence)

1 12 cups (350 ml) bananas, mashed

2 cups (470 ml) (335g) semisweet chocolate chips



6 eggs separated

6 tbsp sugar

6 tbsp cake flour, sifted

1/3 tsp cream of tartar

caster or superfine sugar for dusting


To substitute cake flour:

Measure out 1 cup of all-purpose flour.

Remove 2 tablespoons of all-purpose flour and place it back in your flour canister.

Replace the removed all-purpose flour with 2 tablespoons of cornstarch.

Sift flour 5 times. Sifting the flour and cornstarch together will help thoroughly combine
the mixture and help to lighten and aerate the flour.


Preheat oven at 375F.

Beat the egg whites with an electric hand mixer.

Slowly add the sugar one tbsp at a time beating well after each addition.

Beat the egg yolks and add them to the egg whites at a slow speed.

Fold in the flour one tablespoon at a time.

Pour the mixture gently into the prepared jelly roll pan, lined with wax paper.

Bake in the oven for about 15 minutes or until the center of the cake is slightly springy.

Remove from oven and let the cake cool.

On a work surface sprinkle the wax paper evenly with caster sugar.

Turn the pan onto the sugared wax paper, then carefully remove the tin.

Remove the wax paper from the cake.

Spread the margarine over the cake, sprinkle with sugar over the margarine.

With the longest side facing you, roll up the cake away from you.

Dust it with sugar and slice crosswise.