lumicero/recipes-ing2inst huggingface dataset:
Title: Besan Burfi ( Sweet Chickpea Flour Squares - Indian)
Ingredients:
- 4 chickpea flour
- 2 sugar
- 1 cardamom powder
- 3 ghee
- 1/2 milk
- 1/2 ghee
- 1 1/4 water
Instructions:
1. Take flour in a large shallow dish.
2. Mix in semisolid ghee and rub through flour with fingers.
3. Press down flour together, sprinkle milk, keep aside for 5 minutes.
4. Meanwhile, in a large pan, add enough water in sugar to just immerse it.
5. Heat and bring to a boil.
6. Make a syrup of 2-1/2 thread or soft ball test.(refer features for syrup details).
7. Pass flour little by little through a large holed sieve, gently.
8. The sieved flour must be like fine crumbs.
9. Heat ghee in a large heavy skillet.
10. Add crumbs and fry gently stirring continuously, till aroma exudes strongly.
11. Add cardamom, yogurt, and stir continuously all along asthe bottom may burn.
12. Add prepared syrup, (hot but not boiling).
13. Take off fire, stir gently 'til well blended and mixture starts to thicken a bit.
14. Pour into a large walled plate or tray, cool.
15. When warm mark and cut with sharp knife, into squares or diamond shapes.
16. Gently pry off with a spatula or knife.
17. Cool completely before storing in airtight containers.
18. This has a shelf life of 3 weeks or more.
Title: Persian Apricot Pudding
Ingredients:
- 1/4 brown rice
- 3 cornstarch
- 1/3 water
- 2 skim milk
- 2 1/2 sugar
- 1/3 vanilla extract
- 1
Instructions:
1. Have a 1 quart shallow bowl ready.
2. Place rice in a blender container and blend until fine, about 1 minute. Place in a small bowl and add cornstarch and water. Stir to dissolve cornstarch.
3. Place drained apricots in blender container. Blend until smooth. Add enough milk to apricots to total 4 cups. Pour into a small saucepan.
4. Add sugar and rice mixture.
5. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue to cook and stir for 5 minutes. Remove from heat and stir in extracts.
6. Pour pudding into bowl. Let cool at room temperature for 30 minutes, then chill throughly.
7. Note: cooking time does not include chilling time.
Title: Almond Butter Cake
Ingredients:
- 2 eggs
- 2/3 sour cream
- 1 pure vanilla extract
- 1 2/3 cake flour
- 1/3 baking powder
- 1 baking soda
- 1/2 salt
- 1/2 unsalted butter
- 1/2
- 12
Instructions:
1. Combine eggs, extract and 1/4 of the sour cream in a small bowl.
2. Cut butter into chunks.
3. Put remaining sour cream in another small bowl.
4. allow all ingredients to come to room temperature while you prepare a 9" springform pan, line bottom with parchment, grease and flour.
5. You can use a 9x2" round pan as well, but it will be a bit more difficult to unmold the cake.
6. Toast almonds in a 350 degree F oven for 7-8 minutes, cool then grind fine, (I use a bag and rolling pin)-- if using dry measuring cups be sure to grind first then measure.
7. Sift all dry ingredients into the workbowl of your mixer and mix on low speed for 30 seconds to combine.
8. Add softened butter and sour cream, mix on low to combine, scrape bowl, beat on medium (med-high for a hand mixer) for 90 seconds.
9. This will aerate the cake and give it structure.
10. Scrape the bowl down and in two additions add the egg mixture, beating for 20 seconds after each addition.
11. Scrape the bowl one last time and give it a couple pulses.
12. Pour batter into prepared pan and bake for 40-50 minutes, (rotate pan 180 degrees after 25 mins) a toothpick inserted in the center will come out clean and the top of the cake will spring back when lightly pressed.
13. Remove from the oven and cool on a rack for 10 minutes, remove sides of pan and allow to cool to room temperature, about 2 hours.
14. Cake can be sliced and filled with chocolate ganache and/or frosted with any butter cream.
15. It's delicous slightly warm with just a dusting of powdered sugar too!
Title: Crème Fraiche Rum Cakes
Ingredients:
- 5 eggs
- 3 water
- 1 water
- 1/4 butter
- 5 sugar
- 4 salt
- 1/2 water
- 1/4 sugar
- 1 dark rum
- 1 creme fraiche
- 1 sugar
- 1 dark rum
- 2
Instructions:
1. Preheat the oven to 375°F.
2. In a small bowl, mix yeast with ¼ cup warm water until the yeast dissolves.
3. Add 2 tablespoons flour, to form a paste.
4. Set aside in warm place for 10 minutes.
5. In a mixing bowl, cream the butter and sugar together with an electric mixer for about 5 to 6 minutes using paddle attachment.
6. Remove the paddle and scrape butter mixture into the bowl.
7. Place a dough hook attachment on the mixer and add the yeast mixture, the remaining flour, the salt, and mix well on medium speed.
8. Add the eggs and yolks one at a time and mix for about 8 to 9 minutes, until the dough pulls away from the sides of the bowl.
9. Remove the dough from the mixing bowl and split it into 2 equal portions.
10. Prepare 2- 6 inch Savarin molds with non stick spray (Bundt cake pan can be used only fill ½).
11. Place each portion into the prepared pan, cover and allow to stand in a warm place until doubled.
12. Place the cakes in the oven and bake for 20 to 25 minutes, until cooked through or when a toothpick entered at the center exits clean.
13. Remove from oven and allow cake to cool for 20 minutes.
14. Remove the cakes from the pan and wrap them immediately with plastic wrap (at this point they can be frozen for later usage).
15. In a saucepan bring the water and sugar to a boil to dissolve the sugar. Remove from heat, add rum, stir to mix and allow cooling.
16. Spoon the rum simple syrup over the cakes and repeat until cake can no longer absorb the syrup.
17. Place Alouette Cuisine Crème Fraiche, confectioners sugar, and rum in a mixing bowl and whip to form a soft peak.
18. Drain soaked cake and place on platter. Top center with rum infused whipped Alouette Cuisine Crème Fraiche and top with fresh fruit.
Title: Garden Lavender Pound Cake
Ingredients:
- 1/2 sugar
- 1 -2 eggs
- 4 butter
- 1 sour cream
- 3/4 all-purpose flour
- 2 1/2 baking powder
- 1 baking soda
- 1/2 salt
- 1/4 sugar
- 1/2 vanilla
- 1 lemon, rind of
- 1 powdered sugar
- 1 butter
- 1 lemon juice
- 3 -4
Instructions:
1. Preheat oven 325, grease and flour 2- 8 in loaf pans.
2. Prepare lavender sugar mixture,in a spice grinder or food processor, grind 1/2 c sugar with 1-2 Tbsp dried lavender blossoms, Set aside.
3. In a medium bowl stir together flour, baking powder, baking soda and salt.
4. Set aside.
5. In a large bowl beat together the lavender sugar, butter, sugar and vanilla with mixer on high speed until mixture is light and fluffy, about 4 minutes, be sure to scrape the sides of the bowl frequently.
6. Add the eggs one at a time, beating 30 seconds after each one.
7. Alternately add flour mixture and sour cream to butter mixture, beating on low speed after each sddition until just combined.
8. (Batter will be thick) Stir in lemon peel.
9. Spread into prepared pans.
10. Bake 45 min or until pick comes out clean.
11. Cool on rack 10 min, remove from pans and cool completely.
12. In a small bowl mix powdered sugar with 1 Tbsp melted butter and enough lemon juice to get glaze to drizzling consistency.
13. Spoon over cake, letting some drip down.
14. sides of cake.
Title: Churro Ice Cream Cones
Ingredients:
- 1 1/2 all-purpose flour
- 2 sugar
- 1 salt
- 1/2 dry yeast
- 1 milk
- 1/3 butter
- 2 cinnamon
- 1 sugar
- 2 ice cream
- 1
Instructions:
1. In order to mold the cones, you will need a sheet of white paper cut into fourths, staples and aluminum foil.
2. In a bowl, stir flour, sugar, salt, dry yeast.
3. In another bowl, stir warm milk and yolk. Add to the flour mixture. Then knead until smooth. Add melted butter and continue until its smooth and elastic. Cover the bowl with a damp cloth. Let it stand in a warm area until the dough doubles in size [approx. 1-2 hours].
4. Divide the dough into 4 pieces. Roll them into 16-inch-long strands about 1/2” to 1” thick. Cover them loosely and let it stand in a warm area for approximately 15minutes.
5. Pre-heat oven to 350°F.
6. Mix sugar and cinnamon. Set aside.
7. Using a quarter sheet of paper create a cone shape. Staple it [do not use tape as it will melt in the oven]. Then wrap aluminum foil to reinforce the cone mold.
8. Wrap the doughnut roll around the cone mold.
9. Brush with egg white and sprinkle or roll the cone in the sugar-cinnamon mixture.
10. Bake for 15 minutes.
11. Remove from the oven and let it cool down. Scoop your favorite ice cream into the cone. Drizzle chocolate syrup on top.
Title: Oatmeal (Raisin) Cookies
Ingredients:
- 3/4 butter
- 1 margarine
- 1/2 brown sugar
- 1 granulated sugar
- 1/4 baking powder
- 1/2 baking soda
- 1/4 ground cinnamon
- 2 ground cloves
- 1 eggs
- 1 3/4 vanilla extract
- 2 all-purpose flour
- 1 rolled oats
- raisins
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl beat butter with an electric mixer on medium for 1/2 minute.
3. Add brown sugar, granulated sugar, baking powder, baking soda and cinnamon and cloves if desired.
4. Beat until well mixed, scraping sides of bowl occasionally.
5. Beat in eggs and vanilla extract until combined.
6. Beat in as much flour as you can with mixer, then stir in remaining flour with a wooden spoon.
7. Stir in rolled oats, mix well.
8. If using raisins, stir in now.
9. Drop dough in rounded teaspoons 2 inches apart on ungreased cookie sheet.
10. Bake at 375°F for 10-12 minutes or until edges are golden brown.
11. Cool on wire rack.
Title: Gumdrop Cake
Ingredients:
- 1 butter
- 3/4 sugar
- 3/4 brown sugar
- 3 eggs
- 1 golden raisin
- 1 dark raisin
- 1 pecans
- 1 applesauce
- 2 cinnamon
- 1 allspice
- 1 clove
- 1 nutmeg
- 1 baking soda
- 1 water
- 4 flour
- 3 1/2 - 4
Instructions:
1. Mix soda in warm water.
2. Cream butter and sugars.
3. Beat in eggs.
4. Mix raisins, gumdrops orange candy and pecans together.
5. Stir spices into applesauce.
6. Combine all ingredients together and turn into greased Bundt pan. Bake at 325 until cooked through.
Title: Dipped Gingersnaps
Ingredients:
- 2 sugar
- 1 1/2 eggs
- 2 molasses
- 1/2 all-purpose flour
- 4 baking soda
- 4 ground ginger
- 1 ground cinnamon
- 2 salt
- 1 sugar
- 1/2 white chocolate chips
- 2 shortening
- 1/4
Instructions:
1. In a medium bowl, mix the 2 cups of sugar and oil. Add the eggs one at a time mixing after each. Stir in the molasses.
2. In a small bowl, combine the flour, baking soda, ginger, cinnamon, and salt. Slowly add t the wet mixture and stir well.
3. Shape the dough into 3/4 inch balls and roll them in the 1/2 cup of sugar. Place the balls 2 inches apart on ungreased cookie sheets.
4. Bake at 350°F for 10-12 minutes, or until the cookie springs back when lightly touched.
5. Cool completely on wire racks.
6. Melt the white chocolate chips with the shortening in a small pan over low heat. Dip half of each cookie into the mixture, shaking off the extra drops.
7. Place on waxed paper to harden.
Title: Pears Helena
Ingredients:
- 1/3 heavy cream
- 1/4 vanilla ice cream
- 4
- 1
- 6
Instructions:
1. In a double boiler, dissolve the sugar in 2 tablespoons of the cream.
2. Remove the double boiler from the burner, but keep melted sugar over the hot water in the bottom pan.
3. Add the chopped chocolates to the melted sugar and stir until creamy and melted.
4. With a wisk, mix in the remaining cream until smooth and creamy. Keep warm.
5. Place 1 or 2 scoops of ice-cream into each dessert bowl. Place 1 pear half on each scoop of ice-cream. Spoon the warm sauce over both. Serve immediately.
Title: Chocolate Snack Bars
Ingredients:
- 1 1/3 flour
- 1 1/4 sugar
- 1/2 baking powder
- 1 salt
- 1/2 eggs
- 4 butter
- 3/4 margarine
- 1
- 1/2
- 3
Instructions:
1. Combine first five ingredients in a large bowl.
2. Add eggs and butter, stirring well. Stir in morsels.
3. Spoon mixture into a lightly greased 13x9" pan.
4. Bake at 350° for 30 minutes or till a wooden toothpick inserted in center comes out clean.
5. Sprinkle immediately with candy pieces.
6. Cool completely before cutting into bars. Enjoy!
Title: Cutout Cookie Decorator Icing
Ingredients:
- 1 3/4 confectioners' sugar
- 2 milk
- 2 light corn syrup
- 2 butter
- 1/4 vanilla
Instructions:
1. Place sugar into mixing bowl.
2. Combine milk, corn syrup and vanilla, and blend.
3. Add liquid mixture to powdered sugar and mix thoroughly.
4. Add softened butter and blend until thoroughly incorporated.
5. Divide frosting into several cups, and add food coloring to each. If using liquid coloring, add a little more powdered sugar until it reaches good spreading consistency.
6. Spread onto cookie with knife, or place in zip-loc sandwith bags with the corner nipped off 1/16" to pipe onto cookies.
7. Decorate with sprinkles or colored sugars.
8. Once cookies are decorated, place on flat surface to allow frosting to dry. Store cookies in covered container.
9. NOTE: Differences in humidity may require more or less liquids to make a good consistency frosting. Sugar can be added or milk lessened to achieve the best consistency.
Title: Big Soft Sour Cream Sugar Cookies
Ingredients:
- 1 sour cream
- 1 baking soda
- 1/2 salt
- 1 butter
- 2 sugar
- 2 eggs
- 1 vanilla
- 5 flour
Instructions:
1. Dissolve baking soda and salt in Sour cream.
2. Mix butter and sugar.
3. Add eggs and vanilla.
4. Mix in Sour cream mixture.
5. Slowly add flour, and mix well.
6. Chill for at least one hour.
7. Roll out and cut with your favorite shapes (Be sure not to roll too thin).
8. Bake at 350 degrees for 10 minutes.
9. Let cookies cool, and decorate with your favorite Icing(I prefer Royal Icing).
Title: Moist Chocolate Cake
Ingredients:
- 3/4 milk
- 1 white wine vinegar
- 1 caster sugar
- 1 egg
- 1/2 salt
- 1/2 vanilla essence
- 1 self-raising flour
- 1 1/2 cocoa powder
- 1/4 baking soda
- 1/2 butter
- 50 icing sugar
- 1 cocoa powder
- 2 boiling water
- 2
Instructions:
1. Heat oven to 170°C fan bake. Line a 23cm square cake tin with nonstick baking paper. Place milk and vinegar in a large bowl and stir to make soured milk. Whisk in the sugar, egg, salt, oil and vanilla essence.
2. Sift together the flour, cocoa powder and baking soda and add to the wet mixture, stirring just enough to combine into a smooth batter.
3. Pour into the prepared cake tin and bake for 30 minutes or until the center springs back when pressed with a fingertip. Remove to cool, then ice with chocolate frosting.
4. Chocolate frosting.
5. Beat butter and icing sugar together in a bowl.
6. Add cocoa powder and boiling water and beat until creamy. Makes 1 cup.
Title: Orange Pudding Cake
Ingredients:
- 2 eggs
- 1/4 orange zest
- 2 2% low-fat milk
- 2/3 vanilla extract
- 1 sugar
- 3/4 all-purpose flour
- 1/2 salt
- 1/4
Instructions:
1. Preheat oven to 350°F.
2. Place a 9-inch cake pan, filled with about 3/4 inch of water, into the oven. Grease a 1 quart (4 cup) souffle dish and set aside.
3. In a large bowl, whisk together sugar, flour and salt. Add in egg yolks, orange juice, orange zest, milk and vanilla, and whisk thoroughly.
4. In a medium bowl, beat egg whites to soft peaks. Stir or fold egg whites gently into lemon mixture, until well combined. Pour mixture into prepared souffle dish and gently place in water bath.
5. Bake for 45-50 minutes, until the cake has risen and begun to pull away from the sides of the dish. Serve warm.
Title: Brigadeirao
Ingredients:
- 1 coconut milk
- 1 eggs
- 4 butter
- 4
- 2
Instructions:
1. Preheat oven to 350°F.
2. Lower the baking rack to the bottom one third of the oven.
3. Fill a kettle with water and boil water.
4. Spray the bottom and sides of a tube pan.
5. Place all the ingredients in a large bowl and beat with an electric beater until completely combined (about 6 minutes).
6. Pour mixture into prepared pan. Fill a larger pan about 1/3 full (I use a turkey roaster pan) with the BOILING water. Place the filled tube pan in the roasting pan with boiling water. The water level should hit about half way up the side of the tube pan. Bake for 35 minutes or until firm. Cool completely on a rack. Refrigerate the pan for about 3 hours before unmolding it on the serving platter. Once unmolded, decorate the brigadeirao with a generous amount of chocolate sprinkles (about 1 cup worth).
Title: Apricots With Pistachio Praline
Ingredients:
- 250 caster sugar
- 50 cardamom pods
- 4 black peppercorns
- 1 creme fraiche
- 1/2 water
- 200 granulated sugar
- 450 pistachio nuts
- 75
- 1
- 50
Instructions:
1. Place the apricots in alarge pan with water, the sugar, cardamom, peppercorns and lemon juice.
2. Bring to the boil and simmer for 10 minutes.
3. remove from the heat, allow to cool, then chill for at least 2 hours.
4. For the praline, place the sugar in a small pan with 1 Tbs of water.
5. Heat gently, stirring until the sugar dissolves, then bring to the boil and simmer rapidly until golden brown.
6. While the sugar is boiling, brush a baking sheet with a little oil and scatter the pistachios over it in an even layer, keeping them all close together.
7. As soon as the caramel is golden, allow the bubbles to subside, then pour over the nuts and leave to cool and set hard.
8. Then, place the praline on a board and, with a heavy knife, chop into shards.
9. Divide the apricots between 6 bowls and spoon over a couple of Tbs of the cooking liquer.
10. Top each serving with a spoonful of creme fraiche and decorate with the praline shards.
Title: One Bowl Coconut Chocolate Cake
Ingredients:
- 3/4 butter
- 250 eggs
- 3 baking powder
- 1 1/2 all-purpose flour
- 1 1/2 sugar
- 3/4 milk
- 1 1/3
- 3/4
Instructions:
1. Preheat oven to 180 degrees Celsius Lightly grease a round 20cm cake tin.
2. Melt the butter in the microwave or over low heat. Set aside.
3. Sift the cocoa into a large mixing bowl.
4. Add the rest of the ingredients, including the butter. Mix thoroughly.
5. Pour into cake pan. Bake for 50 minute.
Title: Burnt Sugar Angel Food Cake
Ingredients:
- 1/2 white sugar
- 1/2 water
- 1 pecans
- 1 icing sugar
- 1 butter
- 2
Instructions:
1. Over med. high heat, melt the sugar in a saucepan,stirring constantly.
2. WARNING: The hot sugar will be overheated at this point and will almost explode when you add the water. Be very careful, keeping your face back, and adding the water carefully.
3. Add the water, and boil for 7 min's,remove from heat and set aside.
4. Prepare the cake according to directions on the box, but substitute 1/4 cup of the water with 1/4 cup of the prepared sugar syrup.
5. Fold the toasted pecans into the batter.
6. Without spraying or greasing the pan, pour the cake batter directly into the Angel Food pan.
7. Bake for about 35-40 min's, then remove from pan to cool.
8. For icing, beat the icing sugar,butter, cream and remaining syrup together, sprad over the cake.
9. You can add more icing sugar or cream to make a nice consistency to spread over the cake.
Title: Peach-Berry Rhubarb Slab Pie
Ingredients:
- 8 raspberries
- 1/2 blackberry
- 1/2 strawberry
- 3/4 rhubarb
- 1 cinnamon
- 1 1/2 butter
- 2 corn syrup
- 3 honey
- 1 lemon juice
- 2 cornstarch
- 1 granulated sugar
- 1 all-purpose flour
- 1 1/2 all-purpose flour
- 2 1/4 salt
- 3/4 butter
- 1 butter
- 1/3 shortening
- 8 -10 cold water
- 1/4 granulated sugar
- 1 cinnamon
- 1 1/2 all-purpose flour
- 1 1/2 granulated sugar
- 3 cinnamon
- 1/2 butter
- 2 cold water
Instructions:
1. Prepare the crust. In a medium bowl, stir together flour and salt until well combined. Add 1/3 cup butter and the shortening, then cut in with a pastry blender until flour appears crumbly and no crumbs are larger than pea size. Gradually add water, one tablespoon at a time, tossing thoroughly with fork after each addition until dough sticks together. Dough should be only slightly moist and should still retain a crumbly appearance until pressed together between fingers. Place mixture into an ungreased 9 x 13 inch glass baking dish and flatten to bottom, pressing dough halfway up the sides of the baking dish. Melt the remaining tablespoon of butter and brush over crust using a pastry brush. Immediately sprinkle with cinnamon and sugar and set aside.
2. Make the filling. Peel and slice two of the peaches and place into a medium bowl. Add strawberries, blackberries, raspberries, and rhubarb. In a small bowl, combine 1 tablespoon flour and 2 tablespoons sugar, then pour over fruit and toss until fruit is evenly coated. Set aside.
3. Preheat oven to 350 degrees. In a medium sauce pan, add remaining peaches (peeled and sliced), cinnamon, butter, corn syrup, honey, lemon jice, orange juice, and sugar. Begin cooking over medium heat, stirring constantly until juices form. Mix corn starch with 1 teaspoon of water and gradually pour into mixture while stirring constantly. Allow mixture to come to a boil. Continue to boil, stirring occasionally, until mixture thickens. Once thickened, stir constantly until the liquid portion of the filling sticks to the spoon when removed from the pan. It should almost have the appearance of cooled pie filling. Remove from heat and add remaining fruit, stirring juices into flour mixture before adding to the filling. Lightly stir to combine and set aside.
4. Place empty pie crust in the oven on the middle rack and bake until the butter is melted and the cinnamon and sugar appear to have absorbed into the crust.
5. In the meantime, prepare the streusel. In a medium bowl, combine all ingredients and stir together until crumbly and all dry ingredients appear a bit moist. Set aside.
6. Remove crust from the oven and top evenly with pie filling. Cover with the streusel, paying special attention to the sides as the filling tends to bubble up over the topping along the edges. Bake on center rack for approximately 45 minutes, or until crust appears golden and streusel is crunchy. Remove from oven and cool, then slice into 12 pieces.
Title: Parsnip, Lemon and Walnut Cake
Ingredients:
- 320 -350 parsnips
- 2 eggs
- 125 caster sugar
- 250 lemon, zest of
- 1 vanilla extract
- 1 self-raising flour
- 375 cinnamon
- 1/2 salt
- 1/2 walnut pieces
- 60 icing sugar
Instructions:
1. Grease a square cake tin by brushing it lightly with neutrally-flavoured oil. Line it with baking parchment, then oil lightly again. Preheat the oven to 180°C/Gas 4.
2. Peel and trim the parsnips, then coarsely grate enough to give 250g of grated vegetable. Set aside.
3. In a large mixing bowl, whisk the eggs together, then add the oil, sugar, lemon zest, vanilla extract and grated parsnips. Stir to combine and set aside.
4. Sift the self-raising flour, cinnamon and salt into a second large mixing bowl. Make a well in the centre, then pour in the parsnip mixture. Add the chopped walnut pieces and stir just enough to combine the ingredients and make a stiff batter.
5. Pour the mixture into the prepared cake tin, spreading it out fairly evenly into the corners. Bake for 1 hour - 1 hour 20 minutes or until the cake is well risen, the top is firm and brown, and a metal skewer inserted in the centre of the cake comes out clean.
6. Remove the cake from the oven and allow it to cool for 5-10 minutes in the tin before lifting it out to a wire rack to cool completely. Dredge with icing sugar before serving.
Title: Whole Wheat Gingerbread Cake
Ingredients:
- 1/2 unsalted butter
- 1/4 brown sugar
- 1 egg
- 1 dark molasses
- 1 1/2 unbleached flour
- 1 whole wheat flour
- 1/2 salt
- 1 1/2 baking powder
- 1 1/2 ginger
- 1 cinnamon
- 1/4 allspice
- 1 boiling water
Instructions:
1. Cream butter, gradually add brown sugar and beat until fluffy.
2. Add egg and beat well.
3. Mix in molasses.
4. Mix dry ingredients together, add gradually to mixture.
5. Add boiling water and stir until batter is smooth, mixture will be thin.
6. Pour into greased and floured 8" square baking pan.
7. Bake at 350 degrees for 40-45 minutes, until edges are starting to pull away from pan and toothpick inserted in center of cake comes out clean.
Title: Vanilla Sponge Cupcake
Ingredients:
- 1 cake flour
- 1 caster sugar
- 2 baking powder
- 2 vanilla extract
- 1/2 butter
- 1/2 eggs
- 6
Instructions:
1. Heat the oven to 170 degrees Celcius and line cupcake pans.
2. Sift cake flour and baking powder together. Set aside.
3. Whisk egg white until its frothy, gradually add sugar while whisking in the highest speed.
4. Add egg yolks one at a time while whisking, then the softened butter and vanilla.
5. Gradually add cake flour and baking powder mixture. Continue mixing until texture is well combined and smooth.
6. Pour mixture into cupcake pans and bake for 12-15 minutes.