/Confectionery

Confectionery

Making of different types of cake.

Points to note in the process of making good cake;

  • Pre-heat the oven when mixing whisked egg with butter and sugar.
  • Weigh all your ingredients in the right proportion before use.
  • Make use of clean instruments and utensils
  • Mix all dry ingredients, sieve and leave covered before use

 

  1. SPONGE CAKE:

This type of cakes comes in different flavor such as vanilla, raspberry, strawberry, pineapple, rum, butter scotch, etc. kindly note that, the use of flavoring is mainly a personal choice.

350g flour

350g butter/margarine/ both

200g sugar

350g egg

11/2 teaspoon baking powder

½    teaspoon preservative

  • teaspoon flavoring
  • Preheat the oven to 1800 lightly grease baking pan and line the base of the pan with baking paper. Sieve all the measured dried ingredients together.
  • Cream measured fat and sugar in a bowl using a k-beater or with a wooden spoon by hand , until mixture is creamy and lighter.
  • Gradually add the beaten eggs bit by bit mixing continuously until all eggs have been added. Add the flavoring
  • Fold in the flavor mixture to the batter and pour into a well greased pan
  • Bake in a moderately hot oven, for 45minutes to1 hour, durations will depend on size of cake
  • When the top middle of cake has a bouncy feel, test by dipping in a sharp objects like knife or skewer through the middle, if it comes out clean, then its set.
  • Cool a bit in pan, remove and cool completely on a wire rack

2    EXCEL SPONGE CAKE

250g flour

190g butter/margarine/ both

150g sugar

200g egg

63ml of water

12.5g excel sponge

50g milk

2 teaspoon baking powder

½    teaspoon preservative

½ teaspoon vanilla flavoring

  • Preheat the oven to 1800 lightly grease baking pan and line the base of the pan with baking paper. Sieve all the measured dried ingredients together.
  • Cream butter and sugar until mixture is creamy and lighter.
  • Add excel sponge to egg, whisk till excel sponge blends properly in egg and is well mixed. Add milk to water, mix to blend with hand whisk
  • Add half mixture of excel sponge and egg into the cream mixture, beat for some time. Then reduce the speed to the minimal, add half of flour mixture, mix with spoon, add milk and mix, followed by the rest of the excel sponge mixture, then the rest of the mixture.
  • Pour batter into pan and bake until a skewer inserted into the center of the cake comes out clean
  • Bake in a moderately hot oven, for 45minutes to1 hour, durations will depend on size of cake
  • Cool a bit in pan, remove and cool completely on a wire rack

3   CHOCOLATE CAKE

13/4 Cup of flour

2 cups of sugar

¾ Cup of cocoa powder

2 eggs

1 cup of butter milk

1 teaspoon baking powder

  • teaspoon of baking soda
  • teaspoon preservative

1   teaspoon of salt

½ cup of vegetable oil

1 teaspoon vanilla flavoring

1 cup of hot coffee

To get a cup of butter milk:

Add 1 table spoon of vinegar into a cup

Fill the cup with milk, leave to rise for five minutes

( Note: to get liquid milk from powdered milk, add  1ratio of milk to 3 ratio of water e.g 1cup of milk to 3cupus of water)

  • Preheat oven to 1800C, grease pan and line it with baking paper
  • In a large bowl mixer, sieve together flour, sugar, cocoa, baking soda, baking powder, and salt
  • Add egg, oil, buttermilk and vanilla, beat until smooth(3 minutes) remove from mixer and stir in hot coffee with rubber spatula
  • Pour batter into prepared pan and bake. Note that batter will be running.
  • Bake until skewer inserted into the center of the cake comes out clean. Leave the pan for 15 minutes before turning out on a wire rack to cool completely.

4    FRUIT CAKE:

350g flour

350g butter/margarine/ both

200g sugar

300g egg

500g mixed fruits

300g glace cherries

Brandy

2 tablespoon Golden syrup

1 tablespoon Brownie

2 tablespoon Treacle (optional)

11/2 teaspoon baking powder

½    teaspoon preservative

  • teaspoon flavoring

½  teaspoon all spice

1 seed nutmeg

 

  • Soak mixed fruit in brandy prior to baking day
  • Preheat the oven to 1600C lightly grease pan and line the base with baking paper
  • Cream fat and sugar together until fluffy
  • Add preservative, baking powder, cinnamon, all spice and nutmeg in the flour and sieve into a dry bowl
  • Beat egg and add bit by bit to the creamed mixture, mixing until well incorporated
  • Fold in flour mixture and soaked fruit interchanging each addition time after time until all flour and soaked fruits have been added
  • Add brownie and treacle a little at a time until the desired colour is achieved
  • Add golden syrup according to the quantity of brownie to stabilize the sweet taste and give it a moist texture
  • Line an 8’’ pan with grease proof paper or brown paper, then grease. Pour batter mixture into pan.
  • Bake fruit cake in a moderately hot oven until well cooked for about one and half hours
  • Cool on a wire rack
  • For Christmas presentation, arrange cherries, nuts, almond seeds, and others on top.