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Banofee Pavolova Cake
Ingredients:
Castor Sugar - 180 gm
Corn Flour - 10 gm
Cream of Tartar - 1 pinch
Egg White - 4 no
Vanilla Essence - 4 ml
White wine vinegar - 5 ml
Banana Slice - 2 no
Caramel Sauce - 200 gm
Whipped Cream - 350 gm
Salt to taste
Method of Preparation
Stir together the sugar corn flour, and cream of tarter in a small bowl.
In a large glass bowl, whip the egg whites with salt, vanilla and vinegar until soft peaks are formed.
Gradually sprinkle in the sugar mixture and continue to whip until stiff and shiny.
Mound the mixture in to the traced circle on the baking sheet.
Bake on 150◦c for 1½ hour, until pale golden brown.
Allow to cool.
Just before serving time, invert the cooled pavalova on to the serving plate and top with slice of banana cover banana with caramel sauce.
Top that with whipped cream and sprinkle with grated chocolate.
In large bowl combine flour, baking powder, salt and 100 gm sugar.
Add oil, egg yolks, and water and lemon zest in the mix.
Beat with an electric mixer until smooth.
In a small bowl beat egg white and cream of tartar until peaks form.
Gradually add 150 gm sugar and beat until very stiff and shiny peaks form.
Fold 1/3 of the white in to the cake mixture.
Then quickly fold in remaining white until no streaks remain.
Turn cake mixture into ungreased 25 cm tube cake tin.
Bake for 60 minutes on 180◦c.
Allow to cool.
After cooling slice the cake horizontally in to 3 layers.
Add lemon juice in whip cream.
Fill layer with filling.
Spread remaining filling on top layer.
Decorate with lemon slice & Easter eggs.
Banofee Pavolova Cake
Ingredients:
Castor Sugar - 180 gm
Corn Flour - 10 gm
Cream of Tartar - 1 pinch
Egg White - 4 no
Vanilla Essence - 4 ml
White wine vinegar - 5 ml
Banana Slice - 2 no
Caramel Sauce - 200 gm
Whipped Cream - 350 gm
Salt to taste
Method of Preparation
Stir together the sugar corn flour, and cream of tarter in a small bowl.
In a large glass bowl, whip the egg whites with salt, vanilla and vinegar until soft peaks are formed.
Gradually sprinkle in the sugar mixture and continue to whip until stiff and shiny.
Mound the mixture in to the traced circle on the baking sheet.
Bake on 150◦c for 1½ hour, until pale golden brown.
Allow to cool.
Just before serving time, invert the cooled pavalova on to the serving plate and top with slice of banana cover banana with caramel sauce.
Top that with whipped cream and sprinkle with grated chocolate.
Easter Lemon Chiffon Cake
Ingredients:
Flour - 250 gm
Baking powder - 1 tbsp
Castor sugar - 250 gm
Vegetable oil - 125 ml
Egg yolk - 6 no
Water - 180 ml
Lemon zest - 1 tbsp
Egg white - 6 no
Cream of tarter - 1/2 tsp
Rich whip cream - 250 gm
Lemon - 8 no
Salt - 1 tsp
Method of Preparation
Preparation-45 min; Cooking Time -
1 hour; Temperature - 180◦C
In large bowl combine flour, baking powder, salt and 100 gm sugar.
Add oil, egg yolks, and water and lemon zest in the mix.
Beat with an electric mixer until smooth.
In a small bowl beat egg white and cream of tartar until peaks form.
Gradually add 150 gm sugar and beat until very stiff and shiny peaks form.
Fold 1/3 of the white in to the cake mixture.
Then quickly fold in remaining white until no streaks remain.
Turn cake mixture into ungreased 25 cm tube cake tin.
Bake for 60 minutes on 180◦c.
Allow to cool.
After cooling slice the cake horizontally in to 3 layers.
Add lemon juice in whip cream.
Fill layer with filling.
Spread remaining filling on top layer.
Decorate with lemon slice & Easter eggs.
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