Topic started by indira (@ cache130.156ce.maxonline.com.sg) on Wed Apr 28 21:20:42 EDT 2004.
All times in EST +10:30 for IST.

hi, does anyone have a perfect recipe for a rich and moist chocolate cake, pls let me kno. i have tried so many but not getting that dark perfect one. can you also give the measurements in grams pls.......thank you

Responses:

• From: Kavitha Ravi (@ cupm-r18-a196.time.net.my) on: Thu Apr 29 06:36:12 EDT 2004
  
  MOIST CHOCLATE CAKE
  
  250 grms butter
  250 grms castor sugar
  4 large eggs A grade
  
  Sift together
  
  70 grms Cocoa powder
  150 grms self- raising flour
  ¼ cup evaporated milk
  
  Method
  
  Line a 22cm round cake tin with greased, grease proof paper.
  Cream butter and castor sugar until light and creamy.
  Beat in eggs, one at a time, beating well after each addition.
  Fold in sifted dry ingredients one- third at a time.
  Lastly stir in the evaporated milk.
  
  Turn the mixture into prepared pan.
  Bake in preheated oven 175oC for 45—50 minutes or until cooked
  
  NOTE: IF you like you can ice the cake
  
  
  
  
• From: Janaki (@ 203.94.244.145) on: Thu Apr 29 07:48:55 EDT 2004
  
  Hai How to prepare a soft sponge cake. I prepared twice but it is not coming that much soft. Please let me know how to prepare it very soft with Ingredients and quantity
  
  
  
• From: tiya (@ cache-mtc-ae09.proxy.aol.com) on: Thu Apr 29 11:28:55 EDT 2004
  
  Dear janaki
  
  Here is Mrs Mano's recipe....
  
  I'm a novice in cooking but have tried this and turned out perfect for me.Do it exactly the way given and u will get a soft sponge cake.
  
  
  SOFT CAKE.
  ---------
  
  Maida-25ogms
  butter-250 gms
  sugar-250gms
  eggs-4
  Any essence-2sps
  Baking powder-2sps
  
  Before preparing the other things, take out the butter from the fridge and keep it in the room temperature for one hour. So it will be fluffy when we beat it with the sugar.
  seive the flour,and the baking powder together for three times so that the air will go inside and make the cake spongy.
  Grind the sugar to a fine powder. seperate the egg whites and the yolks.Be careful not to add even a little drop of yolk in the egg whites.
  Now beat the egg whites in a food proccesser at a high speed with a egg beater/cake mixing blade until it becomes like a thick curd and very stiff. remove it from the food proccesser and keep it in a bowl. Then pour the egg yolks in the food proccesser and beat well for a few minutes. Pour it in an another bowl. Now place the butter and the sugar in the food proccesser and beat well for a few minutes. then add the yellow eggs,and the essence, beat for a few minutes and add the egg whites. Beat for a few minutes. Pour the batter in a big bowl. Add the flour little by little and mix well with your hands very delicately. Then pour the cake batter in the cake tin and bake at 160 C [Gas mark.4]approximately for 30 minutes. Do not open the oven's door upto 20 minutes. After that, you can check with a toothpick. Ovens vary with one another. So, if there is a nice aroma, then you can check whether the cake is done. Because, if we wait for the end of the timing mentioned in the cook book, sometimes it will get burnt. Sometimes, for some cake recipes, the temperatures will vary.But it is always safe to maintain the temperature at 160 .
  
  Happy baking!
  
  
  
  
  

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