ingredients and cake tin sizes

8/3/2019 Ingredients and Cake Tin Sizes

1/7

Ingredients and cake tin sizes:

Round tin sizes 6 inches 8 inches 10 inches 12 inches

Square tin sizes 5 inches 7 inches 9 inches 11 inches

Butter 85g 170g 340g 680g

Soft Brown Sugar 125g 250g 500g 1000g

Self raising flour 112g 225g 450g 900g

Salt a pinch a pinch a pinch a pinch

Cocoa powder 20g 40g 80g 160g

Baking powder 1/2 tsp 1 tsp 2 tsp 4 tsp

Sodium bicarbonate 3/8 tsp 3/4 tsp 1 1/2 tsp 3 tsp

Eggs 1 1/2 3 6 12

Milk 50 ml 100 ml 200 ml 400 ml

Vanilla essence 1/2 tsp 1 tsp 2 tsp 4 tsp

Rum (optional) 1/2 tsp 1 tsp 2 tsp 4 tsp

Water 50 ml 100 ml 200 ml 400 ml

Hot water 1/2 tsp 1 tsp 2 tsp 4 tsp

Instant coffee granules 1/2 tsp 1 tsp 2 tsp 4 tsp

Method:Preheat oven to 170 degrees Celsius.

Sift flour, cocoa powder, baking powder, sodium bicarbonate and salt for 3 times. Leaveaside.

In another bowl, mix the hot water and instant coffee granules to a paste. Leave aside.

In another separate bowl, beat butter and castor sugar till soft and creamy. Add eggs, oneat a time, beating well after each addition.

Fold in the sifted ingredients into the creamed mixture alternately with water and milk,starting and ending with flour.

Finally add vanilla essence, rum, coffee paste and combine well.

Pour the batter into a well greased and floured cake tin. Bake the cake for 50 to 60 minutesor until a skewer inserted in the centre of the cake comes out clean.

Remove cake from oven and let it cool completely before decorating it.


2/7

Ingredients

2 Cups Flour

2 Cups Sugar

Cup Hershey's Cocoa

2 Teaspoons Baking Soda

1 Teaspoon Baking Powder (Optional)

This will make the cake rise just a littlebit more than using the Baking Soda

only.

2 Eggs (I use large eggs)

1 Teaspoon Salt

1 Cup ButtermilkNote that you can freeze buttermilk so youhave it to make another buttermilk chocolatecake recipe later.

1 Cup Mazola Vegetable Oil

1 Teaspoons Vanilla Extract

1 Cup Boiling Water

You can use 1 Cup of strong coffeeinstead of the boiling water. Doing so

intensifies the chocolate flavor. If you're

making it for children you might want

to stick with the boiling water.

Preparation

1. Preheat Oven to 300 F

(This is not a typo! This is a slowbake chocolate cake recipe.)

2. Use Crisco Shortening to lightly

grease and flour the9 x 13 in. Baking Dish.


3/7

(It's a one layer chocolate cake!)

3. Place all the ingredients on the

left except the cup of boiling

waterinto a mixing bowl.

4. Mix at medium or medium highspeed. After about 1 minute addthe 1 cup of boiling water. Thencontinue to mix until allingredients are blended and

smooth.

5. Pour into greased and floured

baking dish

6. Bake for 1 hr. (Cupcakes 22 - 23min. Be sure to use cupcake

liners.)7. Test by sticking in the middle with

a knife. If it comes out clean... it's

done! If not put it back in the oven

for an additional 5 minutes and

then test again.

8. Allow to cool.


4/7

Moms Chocolate Cake

(from AllRecipes.Net)

Ingredients:

2 cups white sugar

1/2 cup shortening (or butter)

2 eggs

3/4 cup unsweetened cocoa powder

1 cup milk

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 cup hot, brewed coffee

2 teaspoons baking soda

2 1/2 teaspoons vanilla extract (or 1 vanilla bean)

Method:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 913 inch baking pan.

Put the shortening (or butter) into your mixing bowl

and beat until fluffy.

Pour in the sugar about 1/3 cup at a time and beat until light and fluffy. (This step is often referred to

in cake recipes as creaming the sugar and shortening.)


5/7

Add the eggs one at time

and mix well.

Do not overbeat. When you reach this consistency, its time to stop beating.

Stir in the dry ingredients (cocoa, flour, baking powder, baking soda) alternately with the wet

ingredients (milk and vanilla extract) a little at a time, approximately about 1/3 cup each time.

Make sure you scrape down the sides and bottom of the mixing bowl every once in a while using a

spatula.


6/7

For the boiling coffee which the recipe requires, what I do is take a Pyrex (glass) measuring cup, put

in a cup of water inside, then add some instant coffee. I then put it inside the microwave. Once it has

boiled, I take it out and pour it into the batterand mix using a spatula until just combined.

Pour the batter into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until a toothpick inserted into the

cake comes out clean. Do not overbake so as to keep the cake moist and soft.

Allow to cool for about 5 minutes before taking out from the pan. Allow to cool completely on a cake

rack before decorating with icing.

Quick icing option: melt some cooking chocolate and spread all over the cake, then decorate with

coloured sprinkles and/or chocolate chips.

All ingredients follow the original recipe atAllRecipes.Net. Its only the method that Ive

modified. The original instructions simply read:-

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 913 inch baking pan.

2. Cream the sugar and shortening together until light and fluffy. Add the eggs and mix well. Stir

in the cocoa, milk, flour, baking powder, boiling coffee, baking soda and vanilla extract. Mix

until just combined. Pour the batter into the prepared pan.

3. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until a toothpick inserted into

the cake comes out clean.

Tips For MakingThe Perfect Cake:-

Cake-decorating may be an art but cake-making is a science. Measure/weigh your

ingredients carefully. If you watch cooking shows on TV, chefs like Michael Smith and JamieOliver may wing it when cooking stews and soups, but when it comes to cakes, they take out

their measuring cups and weighing scales and use the exact amount of ingredients required

for the recipe.

All ingredients must be at room temperature. Take out your butter, milk and eggs from the

refrigerator some 15-30 minutes prior to mixing so that they can be at room temperature by

the time you start making your cake.

When measuring your ingredients by cup or tablespoon/teaspoon, level the ingredient using a

knife or the handle of spoon. Do not press down the flour/sugar/baking powder/baking soda.

Do not shake the cup to make the flour settle.

Always preheat your oven, at least 15 minutes before putting in the cake. I usually turn on theoven just before I start mixing the ingredients together.

If the recipe asks you to grease and flour a pan, do so before you start mixing the ingredients.

This way, you can straightaway pour the batter into the pan right after you finish mixing the

ingredients.

Mix in one direction. My mom has taught me to do this ever since I was a little girl and Ive

always done this. Im not sure what the reason for this is, but come to think of it all stand

mixers only mix in one direction.


7/7

ingredients and cake tin sizes

Documents