Bakery Style Dry Fruit Cake | Vanilla Fruit Cake Recipe | Yummy
WELCOME TO YUMMY
TODAY'S RECIPE IS Bakery Style Dry Fruit Cake | Vanilla Fruit Cake Recipe | Yummy
INGREDIENTS:
DRY FRUIT 1/4 cup
FLOUR 1 TSP
KEEP ASIDE
SOFTEN BUTTER - 100GM
VANILLA - 1/2 TSP
POWDER SUGAR - 1/2 CUP
MIX UNTIL FLUFFY
2 EGGS (substitute 1/2 cup curd or condensed milk)
FLOUR (MAIDA) - 1/2 CUP
MILK POWDER - 1 TBSP
CORN FLOUR - 1 TSP
BAKING POWDER - 1/2 TSP
6 INCH PAN
GREASE OIL
PLACE BAKING PAPER
PLACE A STAND & HEAT THE PAN FOR 5 MIN. ON MEDIUM FLAME
AFTER 5 MIN PLACE THE MOULD
COOK IT ON MEDIUM LOW FLAME FOR 30-40 MIN
OR BAKE IN A PREHEATED OVEN AT 180c FOR 30-40 mins
NOTE: 1 CUP = 250 ML
SUBSCRIBE HERE
Official Facebook Page
Follow Me on Pinterest
Follow US On Instagram
Rediscovering an 80-Year-Old Family Recipe for Rice Cake
Gooey, chewy, and fluffy all at once, sweet rice cakes are a popular snack across southern China, often eaten as a dessert or afternoon pick-me-up. And this family in New York has been making them for over 80 years.
Paul Eng is the third-generation owner of Fong On, but when he took over the business in 2017, there was one problem: he didn’t know the recipes. So he had to learn everything from scratch and in the process rediscovered his family’s legacy.
If you liked this video, we have more about Chinese food in New York, including:
Tomato Egg Noodles: A Simple and Iconic Chinese Dish
How New York’s Hunan Slurp Makes Its $30 Noodle Soup
Follow us on Instagram for behind-the-scenes moments:
Stay updated on Twitter:
Join the conversation on Facebook:
Have story ideas? Send them to us at hello@goldthread2.com
Producer: Gavin Huang
Videographer: Eric Jenkins-Sahlin
Editor: Joel Roche
Mastering: Victor Peña
Music: Audio Network
Chocolate Cake Recipe | How to Make Chocolate Cake
Learn how to make the best chocolate cake ever! This chocolate cake recipe makes soft, moist and super rich cake with chocolate cream cheese frosting. This cake is ultimate for parties, birthdays and holidays. This recipe is very easy to make, you need only two bowls and 2 cake pans, even if you are not an experienced baker, you can make this cake.
Printable recipe:
More Cake recipes:
Chocolate Fudge Cake:
Red Velvet Cake:
No-Bake Biscuit Cake:
Dulce De Leche Cake:
Strawberry Cake:
Easy Flourless Almond Cake:
FOLLOW ME:
Instagram:
Facebook:
Website:
Ingredients:
For the cake:
1¾ cups (220g) Flour
3/4 cup (75g) Cocoa powder
1½ teaspoons Baking soda
1 teaspoon Baking powder
1¾ cups (350g) Sugar
1/4 teaspoon Salt
2 Eggs
1 cup (240ml) Buttermilk
1/2 cup (120ml) Vegetable oil
1 cup (240ml) Coffee
1 teaspoon Vanilla extract
For the frosting:
3/4 cup (175g) Butter, softened
1½ cups (335g) Cream cheese, room temperature
2/3 cup (67g) Cocoa powder
1½ cups + 2 tbsps. (200g) Powdered sugar
1 teaspoon Vanilla extract
Directions:
1. Make the cake: Preheat the oven to 350˚F (180C˚). Butter two 8-inch (20cm) cake pans and line the bottoms with a parchment paper, grease the sides. Lightly dust with cocoa powder. Set aside.
2. To a large bowl add flour, cocoa powder, sugar, baking powder, baking soda and salt. Stir well and set aside.
3. In a separate bowl mix buttermilk, coffee (or water), eggs, oil and vanilla extract. Mix until well combined.
4. Add the wet mixture to the dry, whisk until incorporated.
5. Pour the batter into prepared pans.
6. Bake for 30-35 minutes or until a toothpick comes out clean. Let cool completely before frosting.
7. Make the frosting: in a large bowl beat butter until light and fluffy. Add cream cheese and beat until combined and smooth. Add cocoa powder vanilla extract and salt. Beat until combined. gradually add powdered sugar, beat on low speed until combined and creamy.
8. Transfer the frosting into a piping bag. Cut the top of the cakes.
9. Place one cake layer with flat side down. Spread a layer of frosting, place the second layer of cake on top of the frosting, flat side up. Spread evenly the frosting on top and sides of the cake.
10. Refrigerate for at least 2-3 hours before serving.
Notes:
• Use good quality cocoa powder
• You can bake both pans at the same time. My oven is too small, so I baked it separately.
• If you don’t have buttermilk you can make homemade buttermilk: whisk 1 tablespoon of vinegar/lemon juice with 1 cup of milk and let sit for 10 minutes.
If you like my videos, please subscribe to my channel for new cooking videos:
I would really appreciate if you could help and contribute to the community by translating the video into another language:
Most Amazing Vanilla Cake Recipe !!! Extra Rich and Moist Vanilla Cake
extra moist vanilla cake that will sweep u off your feet! This vanilla cake recipe has been my family’s favorite, it is extra rich and moist and too good!!! i frosted my vanilla cake with a vanilla buttercream frosting, o yeah!! get your taste buds ready!!!!!!
I showed how to make the buttercream frosting in this vanilla cupcakes recipe video ;
Kitchen Utensils
Get the Batter bowl here:
Get the cake pans here ;
INGREDIENTS
3 cups Cake Flour
2 cups sugar
4 eggs
2 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter
2 1/2 teaspoon vanilla extract
1 cup buttermilk
Butter cream ( use my recipe linked up, or use 2 cans store bought, good kind)
Homemade Devils Food Cake Recipe (Hubby's fav!)
Get Recipe:
Moist, fluffy, chocolate devils food cake. This is a family favorite recipe and stays moist and soft for days! I paired this cake with a simple, vanilla buttercream frosting. It's the only devils food cake recipe that I make or that my family will allow me to make : ) Yep it's that good!!
STAY CURRENT WITH ALL THINGS DIVAS CAN COOK!
WEBSITE: Download The Blog Cookbooks & More:
FAN PAGE: Let's chat on my Facebook Fan Page:
PINTEREST: See What Yummy Finds I'm Posting on Pinterest:
Music by Kevin Macleod
Former Royal Chef Shares The Queen’s Chocolate Birthday Cake Recipe
The Queen has two birthdays a year and celebrates each, with her Grandmothers (Queen Mary) chocolate cake recipe. It’s a family recipe that has been passed down from Queen’s chef to King’s chef to Queen’s chef and is laden with chocolate. The Queen’s favorite. Her Grandmother’s favorite and will be your favorite too!
Here is the authentic recipe that we made twice a year during the eleven years I was rattling pans in the royal kitchens at Buckingham Palace. Layers of delicious chocolate genoise sponge sandwiched together with dark chocolate ganache and enrobed in poured chocolate. The perfect birthday cake!
My new line of SEASONINGS and LATEST COOKBOOK are available here...
Here's the link to my Merch...
Check out the fabulous Mercer knives I use in my videos here;
Check out my Dallas Based Catering Company 'Eating Royally' for Your Next Event!
Don't forget to follow me on Instagram for foodie tips and more recipes.
Visit my website;
Chocolate Birthday Cake
12 egg yolks
4 whole eggs
8 ounces sugar
4 ounces flour
2 ounces cocoa powder
4 ounces butter
For the filling;
1 lb 60% dark chocolate
16 fluid ounces heavy cream
For the coating;
1 lb 60% dark chocolate
16 fluid ounces heavy cream
Whip the egg yolks, eggs and sugar in a mixing bowl. Place the bowl over hot water and whisk until the mix is hot. Remove from the pan of water and whisk on a mixer until the mixture thickens and leaves a ribbon on top of the mix when the whisk is lifted out of the mix.
Melt the butter and sieve the flour and cocoa together. Pour the butter into the eggs and then add the cocoa/flour mix. Cut and fold into the egg mix until combined and no lumps. Pour into a 9-inch cake tin lined with parchment paper, sides and bottom greased and floured and bake at 350 degrees for about 30 minutes or until a toothpick inserted into the sponge comes out clean.
Place the cake onto a cooling wire and leave to cool for 5-10 minutes then invert the cake onto another cooling wire, remove the tin and the parchment. Allow the cake to cool completely.
While the cake is cooling melt the chocolate filling and bring the cream to a boil. Pour the cream onto the melted chocolate and whisk until smooth. Refrigerate until almost set.
Slice the cake into three layers and sandwich with the chocolate filling. Place the cake onto a cooling wire. Repeat the process with the chocolate and cream for the coating. Spoon over the top of the cake and down the sides until all is covered. Allow to set.
Refrigerate the left over chocolate ganache and use to decorate the cake.