RECIPE
VANILLA
INGREDIENTS QTY in Grams
Margarine 183
Vegetable oil 183
Sugar 180
Eggs 6 (330 grams)
Flour 350
Vanilla essence 5ml
PROCEDRE
• Cream in vegetable oil, margarine and sugar until fluffy
• Add the eggs plus vanilla essence
• Mix until smooth
• Add flour mix till smooth but don’t overmix
• Put the batter in tin and bake at 180 degrees for 45 mins to 1hr
FRUIT CAKE
INGREDIENTS QTY in grams
Margarine 183
Vegetable oil 183
Sugar 150
Eggs 6
Flour 350 + 10 grams for
dusting
Vanilla essence 5ml
Caramel (burnt sugar) 50 grams
Spices (cinnamon. Mixed spices. Ginger) 30 grams
Mixed fruits ( sultanas, raisings, red and green 300 grams
cherries)
PROCEDRE
• Cream in vegetable oil, margarine and sugar and caramel until fluffy
• Add the eggs plus vanilla essence
• Mix until smooth
• Add flour and spices mix till smooth but don’t overmix
• Dust the fruits with about 50 grams flour the add to the cake butter mix till ell combine
• Put the batter in tin and bake at 180 degrees for 45 mins to 1hr
Chocolate cake
INGREDIENTS QTY
Vegetable oil 250 grams
Hot water 200 grams
Sugar 200
Eggs 6
Flour 350
Vanilla essence 5ml
Cocoa powder 30 grams
salt 5 grams
PROCEDRE
• Whisk eggs sugar vanilla essence and salt until fluffy and doubles in size
• Add the oil and water in a steady flow
• Mix until smooth
• Add flour and cocoa mix till smooth but don’t overmix
• Put the batter in tin and bake at 180 degrees for 45 mins to 1hr
Carrot Cake Recipe:
• 340 grams raw peeled carrots
• 300 grams all-purpose flour
• 5 grams baking soda
• 5 grams baking powder
• 5 grams salt
• 2 grams ground cinnamon
• 3 large eggs
• 300 grams sugar
• 5ml vanilla
• 1 cup (240 ml/215 grams) vegetable, corn, safflower, or canola oil
• 1 - 8 ounce can (226 grams) crushed pineapple, drained (optional)
Procedure
• Peel and grate carrots
• In a separate bowl, sift the flour, baking soda, baking powder, salt and cinnamon
• In a bowl of electric mixer, fitted with a whisk, whisk the eggs, vanilla and sugar till fluffy
• With low speed gradually add the oil in a steady flow then beat till well combined
• Add the flour, pineapples mix well then add the carrots
• Pour in a baking tin, bake at 180 degrees for about 45 min to 1 hr.
Banana Cake:
• 2 large ripe bananas
• 1/3 cup (80 ml) mala
• 5ml vanilla
• 2 large eggs,
• 1 cup (200 grams) sugar
• 2 cups (230 grams) flour
• 3/4 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon (optional)
• 10 tablespoons (140 grams) margarine
Procedure
• In the bowl of your food processor, place the bananas, mala, and vanilla extract.
• Process just until blended and smooth. Add the eggs and process until combined.
• In the bowl of your electric mixer, with the paddle attachment, (or with an electric hand mixer)
combine the sugar, flour, baking powder, baking soda, salt, and ground cinnamon. Add the
softened butter, along with half the banana mixture, and beat on low speed just until the dry
ingredients are moistened. Increase the mixer speed to medium (on high if using a hand mixer)
and beat the batter for 1 1/2 minutes. Scrape down the sides of the bowl as needed. Add the
remaining banana mixture in two additions, beating well after each addition. Pour the batter
into the prepared pan, smoothing the top, and bake for about 35 to 40 minutes or until a
toothpick inserted in the center of the cake comes out clean.
Cupcake/ Muffins recipe
INGREDIENTS QTY
Vegetable oil 250 grams
Milk 250 grams
Sugar 200
Eggs 6
Flour 380
Vanilla essence 5ml
Cocoa powder (optional for chocolate cupcakes) 30 grams
Salt 5 grams
Baking powder 15 grams
Bicarbonate of soda (optional for chocolate 5 grams
cupcakes)
PROCEDRE
• Whisk eggs sugar vanilla essence and salt until fluffy and doubles in size
• Add the oil and milk in a steady flow
• Mix until smooth
• Add flour and all the other dry ingredients mix till smooth but don’t overmix
• Put the batter in cupcake tins line with paper bake at 200 degrees for about 30 mins
Forest cake
INGREDIENTS black white Passion
sugar 150 gr 150gr 150gr
eggs 6 6 6
flour 170gr 200gr 200 gr
vanilla 5 ml 5ml 5ml
cocoa 30 gr -- --
Passion flavour -- -- 5ml
PROCEDURE
• Whisk eggs sugar vanilla essence and until fluffy and doubles in size
• Add flour and mix using fold in method
• Put the batter in tin and bake at 200 degrees for 30 mins
Redvelvet cake
INGREDIENTS QTY
Melted margarine 200 grams
Mala 250 grams
Sugar 300
Eggs 4
Flour 300
Vanilla essence 5ml
Red colour 5 grams
Salt 5 grams
bicarbonate 5grams
PROCEDRE
• Whisk eggs sugar vanilla essence and salt until fluffy and doubles in size
• Mix in red colour in the mala
• Add the margarine and mala in a steady flow
• Mix until smooth
• Add flour and bicarbonate mix till smooth but don’t overmix
• Put the batter in tin and bake at 180 degrees for 45 mins to 1hr
fondant
INGREDIENTS QTY
Water 140 grams
gelatine 20 grams
Glucose syrup 25 grams
White cooking fat/ cooking oil 15 grams
glycerine 10 grams
cmc 0.5 grams
Icing sugar 1 kg
flavour --
PROCEDRE
• Mix gelatin in cold water until all dissolves
• Add fat/oil and glucose syrup
• Put in hot bath/ double boil until everything dissolves
• Remove and add glycerin and flavour
• Add icing sugar and cmc then mix into a smooth soft dough
• Put in air tight container or polythene bag
