ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

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All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Rightpunishable by Law

Buy these ANGLO-INDIAN COOKERY BOOKS

Buy these ANGLO-INDIAN COOKERY BOOKS
For copies contact: Bridget Kumar Tel: +919845571254 Email: bidkumar@gmail.com / bridgetkumar@yahoo.com A whole set of the 6 books mentioned above costs as under: (includes the Postage and handling) 1. Within India Rs. 1800.00 (Payment through Cheque or Bank Trnasfer) 2. Outside India: Australia: A$ 125.00, Canada C$ 130.00, UK: GBP 75.00, USA: $130.00 (Payment through Western Union or PayPal) ALSO AVAILABLE ON AMAZON.IN & FLIPKART

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Saturday, April 13, 2019

VANILLA SPONGE CAKE WITH BUTTER FROSTING



VANILLA SPONGE CAKE WITH BUTTER FROSTING
There's nothing quite like sharing generous slices of mouthwatering homemade cake with family or friends at Easter. A simple recipe for a melt in the mouth Vanilla Sponge Cake with creamy butter icing which would leave one craving for more than a slice. (I made this cake and the Easter Eggs for a feature in the Bangalore Mirror for the Easter Sunday Edition)
Ingredients
250 grams plain flour or Maida                 
200 grams powdered sugar
250 grams unsalted butter                                         
4 eggs beaten well
½ cup milk                                                    
1teaspoon baking powder
1.5 teaspoons vanilla essence
¼ teaspoon salt
 Sift the flour, salt and baking powder together.
Cream the butter and sugar together.
Add the beaten eggs and vanilla essence and mix well.
Fold in the flour a little at a time till well combined
Add a little milk if the mixture is too thick.
Pour into a greased and floured cake tin and bake for 40 to 45 minutes till the cake is done.
Remove from the tin when cold by inverting over a plate.
Keep aside for at least a day before Icing it.
 BUTTER FROSTING / ICING
Beat 200 grams butter and 500 grams icing sugar together until creamy.
Add one teaspoon vanilla essence and 2 drops pink or any other food colour of your choice.
Using a spatula, cover the cake with the butter icing. 
Then with a wet fork make soft peaks across the surface of the icing.
Decorate as desired




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