Archive for the ‘Cakes’ Category

NGREDIENTS (Nutrition)

* 115 g butter, softened
* 220 g brown sugar
* 5 ml vanilla extract
* 1 egg
* 250 g all-purpose flour
* 5 g baking soda
* 2 g baking powder
* 235 ml plain yogurt

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
2. In a large bowl, cream together the butter, brown sugar and vanilla until light and fluffy. Beat in the egg until smooth. Combine the flour, baking soda, and baking powder; stir into the batter alternately with the yogurt. Spread the batter into the prepared pan.
3. Bake for 50 minutes in the preheated oven, until a knife inserted into the crown comes out clean.


* 3 Sticks butter
* 3 c Sugar
* 3 c Cake flour
* 5 Eggs
* 2 tb Vanilla extract
* 3/4 c 7 Up soft drink; (room
Preheat oven to 325 degrees. Cream butter and sugar; add eggs (one egg at a time) and beat well. Add vanilla extract. Fold in flour alternating with 7Up. Put in a greased and floured cake pan or tube. Bake for 1 hour.


* 3 cups All purpose flour
* 2 teaspoons Baking powder
* 1/2 teaspoon Salt
* 1 teaspoon Vanilla extract
* 1 cup Milk or juice from a fresh coconut – see notes
* 1 cup Butter softened
* 2 cups Sugar
* 4 Eggs
* White Mountain Coconut Icing Recipe follows
* 3 cups Freshly grated coconut or sweetened shredded coconut


Preheat oven to 350 degrees. Grease and flour two 9 inch round cake pans and set aside. In a medium bowl, combine the flour, baking powder and salt and use a fork to mix them together. Pour the milk or coconut juice into a measuring cup and stir the vanilla into the milk.

In a large bowl, beat the softened butter with a mixer at medium speed until creamy. Add the sugar and continue beating, stopping to scrape down the sides, until the mixture is light and evenly combined. Add the eggs, one by one, beating well each time, until the mixture is thick and smooth.

Add about 1/2 of the flour mixture to the batter and beat well at low speed. Then add about half the milk to the batter, beating well. Continue beating as you add another third of the flour mixture, followed by the rest of the milk, and then the remaining flour mixture, beating well each time until the batter is very thick and smooth.

Quickly scrape the batter into the prepared cake pans, dividing it evenly, and place them in the oven. Bake for 25 to 30 minutes, until the cakes are golden-brown, spring back when touched lightly in the center, and begin to pull away from the sides of the pans. Watch closely – one may be done before the other.

Remove from the oven and cool in the pans on wire racks or folded kitchen towels for 10 minutes. Then turn out the cakes onto wire racks or plates, turn the layers top side up and cool completely.

Make White Mountain Coconut Icing; set aside.

White Mountain Coconut Icing

1 cup sugar

1/2 cup water

2 egg whites

Add the sugar and water to a small sauce pan and stir to dissolve it. Bring the mixture to a gentle boil and cook without stirring for 3 minutes. Then boil for 5 to 10 minutes, stirring often, until the syrup has thickened and will form itself into a thread about 2 inches long when poured from a spoon back into the pan. Beat the egg whites in a large bowl with a mixer at high speed until they are bright white, shiny and pillow into voluminous clouds. While beating at high speed, slowly pour the cooked syrup into the egg whites to blend them into a fluffy-white icing. 4 to 5 minutes.

To ice the cake, place one cake layer, top side down, on a cake stand or serving plate. Cover it generously with icing and sprinkle with some of the coconut. Place the second layer on top of the iced layer, top side up. Ice the sides to help keep the cake steady, and then spread icing generously over the top, completely covering the cake. Place cake stand or serving plate on a cookie sheet to catch loose coconut as you shower the cake. Sprinkle coconut all over the cake, and then gently pat handfuls of coconut onto the sides and top to cover the bare spots. Transfer leftover cocnut to a jar or plastic bag and store it in the freezer.

* 190 g all-purpose flour
* 300 g white sugar
* 115 g butter
* 115 g sour cream
* 3 eggs
* 1 g baking soda

1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 8×4 inch loaf pan.
2. In a large bowl, cream butter and sugar until light and fluffy. Add sour cream and eggs.
3. Add flour and pinch of soda, mix well. Pour into a 8×4 inch loaf pan.
4. Bake at 375 degrees F (190 degrees C) for 1 hour, or until a toothpick inserted into center of cake comes out clean.

# 115 g butter
# 250 g white sugar
# 2 eggs
# 250 g all-purpose flour
# 9 g baking powder
# 3 g salt
# 60 ml milk
# 360 g fresh blueberries
# 50 g white sugar

1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour muffin pans or use paper liners.
2. In a large bowl, cream butter and 1 1/4 cup sugar until light and fluffy. Add eggs one at a time and mix in.
3. Mix flour, baking powder and salt. Add flour mixture, alternating with milk. Mash 1/2 cup berries and stir into batter. Fold in remaining berries.
4. Fill muffin cups and sprinkle with the remaining 1/4 cup of sugar. Bake at 375 degrees F (190 degrees C) for 30 minutes. Remove from oven and wait 20 minutes to remove from pans.


* 1/2 cup butter
* 1 1/4 cups sugar
* 2 eggs
* 1/2 teaspoon vanilla
* 1/2 teaspoon salt
* 2 1/2 teaspoons baking powder
* 1/2 cup shredded unsweetened coconut
* 2 cups flour
* 1 (20 ounce) can pineapple

1. Preheat oven to 350F, line 2 muffin pans with paper cups.
2.In a large bowl, beat butter and sugar until pale and fluffy; add eggs and vanilla, and beat well.
3.Combine salt, baking powder, coconut, and flour.
4.Drain and chop pineapple, reserving juice (about 7 ounces).
5.Add the flour mixture to the butter mixture alternately with the reserved juice.
6.Fold in pineapple, and fill muffin cups 2/3 full.
7.Bake for 20-25 minutes.
8.Note: Sprinkle sugar on top of muffins for crunchy muffin tops.


8 oz (1 can) of crushed pineapple, including juice.
2 medium eggs, beaten.
2 cups of flour.
1 ¾ cups of sugar.
½ cup of applesauce.
2 teaspoons of vanilla extract.
1 teaspoon of lemon extract.
½ teaspoon of baking soda.
½ teaspoon of salt.
Instructions for Pineapple Muffins:

Preheat your oven to 325°F (160°C).

In a mixing bowl, combine the flour, sugar, baking soda and salt.

Add the eggs, applesauce, pineapple, vanilla and lemon extracts; then mix together.

Pour batter into greased muffin pans.

Bake for 15-20 minutes or until the center springs back when touched.

Allow to cool on a wire rack.

Thông tin cá nhân

Đỗ Thị Hồng Hạnh
Hồ Chí Minh


Tháng Bảy 2018
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