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Christmassy Sponge
Christmassy Sponge Recipes
Ingredients
1 recipe eggless sponge cake (refer cakes)
1/2 cup chopped nuts
(walnut, almonds, cashews, raisins, etc)
1/4 cup tutti frutti bits
8-10 dried figs chopped
1 cup white butter icing (refer cakes)
1/2 cup cream fresh
Method
Follow the eggless cake recipe till making the batter. Once batter
is ready, fold in the nuts
and tutti frutti. Bake in preheated oven at 200 for 7 minutes and
170 for 25 minutes. Alter
as per individual ovens, if required. Check if done by passing a
skewer through the centre
of cake. Cool tin well before unmoulding as for eggless sponge.
Warm water and granulated sugar till it dissolves. Halve or quarter
figs and immerse in the
water. Soak for 10 minutes. Keep aside. Cut in half horizontally.
Place cut sides up. Use
the water in which figs were soaked or canned cherry syrup. Sprinkle
generously on both
halves of cake till soaked. Beat chilled cream and icing sugar till
thick and light. Fold in
drained cherries. Place lower half of cake in a cake plate. Pile
on the whipped cream and
spread. Arrange the drained figs on cream. Put the upper half of
cake on it.
Cover the whole cake with white butter icing. Smoothen with a knife.
Decorate with piped
icing, iced leaves, glaced cherries and coloured sugar. Or use your
choice of ecorations.
Cool in fridge for at least 1/2 hour before cutting. Arrange the
drained figs on cream. Put
the upper half of cake on it. Cover the whole cake with white butter
icing. Smoothen with a
knife. Decorate with piped icing, iced leaves, glaced cherries and
coloured sugar. Or use
your choice of decorations. Cool in fridge for at least 1/2 hour
before cutting.
Courtesy : Saroj Kering
1/2 cup icing sugar
1/4 cup water
2 tbsp. sugar granulated
1/2 cup canned cherries
10 -12 iced green leaves
5-6 glaced cherries
green coloured sugar(optional)
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