How To make Do Be Careful Teacakes

4 Easy Eggless Tea Cake Recipes without Oven Recipe By Chef Hafsa

in this video i have brought 4 of my favorite eggless Tea cake recipes of all time. they are delicious to serve with tea and so easy to make if you follow the instruction carefully

The better than bakery SPONGE CAKE recipe you've been looking for! Light, airy, soft sponge cake

RECIPE:
SHOP:

This better than bakery sponge cake recipe is light, airy, and just straight up DELICIOUS! It’s so versatile that you can pair it with literally anything. I love filling mine like a classic Victorian sponge cake with my homemade raspberry filling recipe and whipped cream – YUM!

HOW TO WHIP EGGS:

INGREDIENTS:

Sponge Cake
- ⅓ cup (40 g) flour - regular, all purpose (see note 1 on blog post)
- ½ cup (60 g) cornstarch
- ¼ tsp baking powder
- ¼ tsp salt
- 4 large eggs - whites and yolks separated
- ⅛ tsp white vinegar
- ⅔ cup (132 g) white granulated sugar - separated in half (1/3 for the egg whites & 1/3 for the egg yolk mixture)
- 1½ tbsp warm water - not boiling
- 2 tsp vanilla essence/extract
- 2 tbsp (30 g) unflavoured vegetable oil - I use canola

IMPORTANT: Cake tins must be ungreased (with only the bottom lined), and ensure the cakes are cooled upside down once baked. Bake at 160 °C (320°F) with the fan on for 25 minutes. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).

Simple Syrup (I use about 3/4s of the quantity below to brush the cake)
- ½ cup (100 g) white granulated sugar
- ½ cup (110 g) boiling water

Whipping Cream
- 2 cups (375 g) cold whipping cream
- 2 tsp icing sugar - also known as confectioners sugar/powdered sugar
- ½ tsp vanilla essence/extract
- 1 punnet fresh strawberries for decorating - sliced in half

Raspberry Jam
- 1 batch of my raspberry jam filling recipe:

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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -

NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -

CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -

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Easy Vanilla Sponge Cake Without Oven Recipe | How To Make Basic Sponge Cake | Plain Sponge Cake

#moistvanillacake #fluffyvanillacake #basicplainspongecakerecipe #newyearcakerecipe #newyearsweetrecipe
Hello everyone, Today's recipe is basic vanilla sponge cake without oven, without cooker, without beater sponge cake. Making of this recipe is very simple and easy. So do try this yummy recipe and share your experience in the comments section.

if you like this video please do like comment share and SUBSCRIBE to our channel.
Note :
1.Beat the eggs well otherwise you may get raw egg smell while eating.

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i love reading your messages so please leave me a comment and i will do my best to get back to you. happy cooking.

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priya kumar

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PRODUCTS I USE IN MY VIDEOS :

Aluminum Cake Mould -

chocolate flavor essence -
mango flavor -
strawberry flavor -
orange flavor -
banana flavor -

Silicone 8.5-inch Brush for Cooking, Multicolour (Set of 2) -


Wooden Natural Bamboo Cutting Board with Antibactetial Surface -

Shot Glass Set -

Wooden Spatula,Set Of 5 -

Borosil Glass Mixing Bowl with Plastic Lid, 1.3 Litres -

Pigeon Stainless Steel Egg Handy Whisker -

Ideale Stainless Steel Cookware Set, 7-Pieces -


Banana pancake | Kids Breakfast Recipe -

Basic Pancakes Recipe -

Red Velvet Mug Cake -

2 Min Mug Brownie -

Strawberry mug cake -

Choco chip mug cake -

Choco Banana Mug Cake -

Peanut butter mug cake -

Vanilla Mug Cake -

Chocolate Mug Cake -

Christmas Special Plum Cake Recipe -

Eggless sponge cake -

Eggless Chocolate Sponge Cake -

Tags to find the recipe :
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Frosted Tea Cakes Recipe Demonstration - Joyofbaking.com

Recipe here:

Stephanie Jaworski of Joyofbaking.com demonstrates how to make Frosted Tea Cakes.

Children love these delicious Frosted Tea Cakes (also known as Pink Cookies). They make a great after school snack or as a welcome surprise when packed in lunch boxes. The best way to describe them is to say they are a cross between a vanilla flavored white butter cake and a cream scone. I like to frost them with this delicious buttery sweet Confectioners Frosting and colored sprinkles are entirely optional.

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Mouthwatering Earl Grey shortcake with Earl grey ganache | Super detailed tutorial

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You will love this. It’s a perfect combo of Earl grey flavour and soft/tender Korean style shortcake.

▶Earl Grey Short Cake◀

15cm diameter (the height would vary quite a bit depending on how much you press it down/how much whipped cream you actually use etc)

⊙Earl Grey Genoise⊙
Pls refer to the following link.


⊙Earl Grey Syrup⊙
Water 85g
Sugar 35g
Earl grey leaves 1g
Cointreau 3g (optional but recommended)

Add everything apart from the Cointreau and heat it up just to a boil. Steep for a few minutes then strain. Add in the Cointreau.

⊙Earl Grey Whipped Cream⊙
Heavy Cream (a) 80g
Earl Grey Tea Leaves 7g
Heavy Cream (b) 375g
Sugar 38g
Cointreau (orange liquor) 4g (optional but recommended)

① Boil & infuse heavy cream (a) and earl grey tea leaves. Strain the heavy cream to remove the tea leaves and re-measure + add back the liquid (heavy cream) that was absorbed by the tea leaves. Let it chill in the fridge.
② Now add everything (heavy cream (a), heavy cream (b), sugar, Cointreau) and whip to the desired thickness. Watch the tutorial for the appropriate thickness between insert/icing/piping cream. You need approximately 190g of insert, 190g icing and 120g of piping cream.

⊙Orange Peel (optional but recommended)⊙
I used store-bought. It takes way too long to make it yourself so I didn’t even attempt it. 40g (20g per layer)

⊙Earl Grey Milk Ganache⊙
Milk Couverture Chocolate 25g
Heavy Cream 25g
Earl Grey Tea leaves 2g

1. Heat the heavy cream and earl grey tea leaves. Steep the tea for a few minutes. Strain it and re-measure + add back the liquid (heavy cream) that was absorbed by the tea leaves.
2. Re-heat the tea-infused heavy cream to 40℃~50℃ and pour it into the melted milk couverture chocolate which is also at 40℃~50℃.
3. Use this ganache at around 25℃

⊙Putting things together⊙
Pls refer to the video for this.

⊙How to store⊙
Funny enough, this cake would taste best not immediately after making it but around 3~4hrs after completing it because the syrup really gets absorbed into the genoise so that it makes it super moist. This cake must be refrigerated at all times, and it will be good up to 3 days.

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★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (
Silicone Mat: Silpat( or Silpat equivalent( Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X (
Stand Blender: Vitamix QuietOne ( Infrared Thermometer:
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find:
Zester: Microplane (
Whisk: Matfer

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Easy Coffee Sponge Cake Recipe | Easy Coffee Cake

Easy Coffee Sponge Cake Recipe.. This is a delicious and easy coffee cake recipe


Printable Written Recipe :


Coffee Sponge Cake
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All Purpose flour. 1 Cup ( 125g )
Egg 4 separated
Milk 1/4 Cup (Warm) (60g )
Sugar 1/2 Cup (100g)
Instant Coffee. 1 tbsp
Oil 1/4 Cup ( 60g )
Vanilla Essence. 1 tsp
Baking Powder 1/4 tsp (optional)