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Extra resources for Cakes (Cookbook)
Now add curd to the coconut and rawa mixture. Put aside. Mix it well. Then addoven all the to the beaten egg and mix well. Preheat convection atingredients 180oC. Keep it forwhite 10 min before pouring in the baking pan. Beat egg with baking powderit for about 5 minutes. Pre the oven 15stiff minbefore at 150oC. Addheat in sugar. Beatfor until adding in egg yolk, one at a time. Beat until light and fluffy. Then grease the baking pan well by applying ghee or butter. Then pour the mixture. Fold flour andatslowly melted butter.
Do not over beat. It should form soft peaks. Fold in the sugar and essence. Mix gently. Put in the refrigerator. Method for Cake: Beat eggs and sugar till fluffy. Add all the powders, mix it well. Add 1/2 of oil and then 1/2 of flour. Mix it well. Add remaining oil and flour. Blend it well. Add all the remaining ingredients except and saffron. Mix it well. Pour in the greased baking dish. Sprinkle the saffron strands. Preheat oven to 350o F. Bake the cake for 40 mins. Cool it, spread the cream icing.
Then add all the ingredients to the beaten egg and mix well. Take a tablespoon of sugar with just enough water to melt, in a small non stick pan. Keep it for 10 min before pouring it in the baking pan. Heat the sugar till it burns and becomes black. Pre heat the oven for 15 min at 150oC. Remove from stove and add a little water to this to avoid crystallisation. Then grease the baking pan well by applying ghee or butter. Then pour the mixture. This forms the caramel. Bake the cake at 200oC till it becomes golden in colour.