How To make Chocolate Teacake
2 1/4 c Flour
2 ts Baking powder
1 ts Baking soda
1/2 ts Salt
6 tb Cocoa powder
2 oz Butter
1/2 ts Vanilla extract
1/2 c Sugar
1 Egg
1 c Buttermilk
2 oz Currants; plumped in
- warm water and drained 2 oz Chopped pecans
PREHEAT OVEN TO 350F. Sift together the flour, baking powder, baking soda, salt and cocoa. Cream the butter, add the vanilla and sugar, beat until light, about 5 minutes. Add the egg. Add the dry ingredients in three additions, alternating with the buttermilk. Do not over mix. Stir in the currants and nuts. Pour into a greased and floured 7-by-5-by-3-inch loaf pan. Bake for 1 hour 10 minutes. Cool in the pan 10 minutes, remove and cool on a rack.
How To make Chocolate Teacake's Videos
Tea Cake Recipe | How to make Chocolate & Vanilla Tea Cake at home .
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#teatimerecipe #teatimecake #nobuttercake
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Soft & Spongy Teatime Milk Cake Recipe | Easy Tea Time milk cake
Soft & Spongy Teatime Milk Cake Recipe | Easy Tea Time milk cake. To make the cake soft here hot milk was used. For this reason sometime the cake is known as hot milk cake or simply milk cake. Details instructions to make the delicious teatime cake are given in the video.
© Hands Touch
Tea Cake - Chocolate Tea Cake - Recipe By Merium Pervaiz !!!
2 eggs
2 cup meda
1 cup milk
1 cup full bhar k Oil / Ghee / Butter
2 tea spoon baking powder
half cup coco powder
sugar 1 cup
Baking class no:18 Bakery chocolate tea cake recipe
Bakery chocolate tea cake:
Ingredients:
Maida-3/4cup
dark Cocoa powder -1/4cup
Egg-4(seperate white and yellow)
Salt -1 pinch
powdered sugar -1cup
chocolate mix-1tsp
Butter essence -1/2tsp
milk essence -3-4drops
oil-1/4cup
milk-1/4cup
#chocolateteacake
#bakerycake
#cakemaking
Tea Cake Recipe | How to make Tea Time Cake at home
Learn how to make tea cake (pound cake) recipe at home very easy and yummy.
#TeaCake #PoundCake TeaTimeCake
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Make your own Tea Cakes! Crunchy Biscuit, Chewy Mallow coated in Chocolate | Cupcake Jemma Channel
Tea time treats don't get better than this. These Tea Cakes may look small but they sure are mighty! They have every texture and flavour needed to create the perfect treat; Melt in the mouth buttery Shortbread biscuits, topped with bouncy light Marshmallow enrobed in perfectly tempered snappy dark Chocolate. YUM!
If you have a silicone mould you will be able to get a beautifully smooth finish on your Tea Cakes but don't worry it's not essential, you can pipe your Mallow directly on top on the Shortbread and they drizzle or dunk them in the melted Chocolate.
See below for the recipe or join our Bake Club to get a full downloadable and printable pdf of the recipe with instructions and photos.
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For the Shortbread
Preheat Oven to 170C (fan assisted)
75g Softened unsalted Butter
30g Caster Sugar
115g Plan Flour
1/2 tsp Salt
1/2 tsp Vanilla Extract
For the Marshmallow
12g Powdered Gelatine
60ml + 30ml Water
90g + 90g Glucose Syrup
75g Caster Sugar
1 tsp Vanilla Extract
For the Chocolate
500g good quality Chocolate
And remember to share photos of your bakes with us by tagging your Instagram posts with #cupcakejemma
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