Very recently I got to know that, the oldest cake originated during the Neolithic time and it was known as The Cake of the Twelfth Night. It is traditionally served at the beginning of January and is a famous recipe of France.

Let us learn how to bake French cakes.

Recipe one: French apple coffee cake

Ingredients

• 1 1/4 c. sugar
• 1 1/4 c. brown sugar
• 2/3 c. sour milk
• 2 eggs
• 2 1/2 c. flour
• 2 tsp. soda
• 3 1/4 tsp. cinnamon
• 1/2 tsp. salt
• 1 can of French-Apple pie filling
• 1/2 c. chopped nuts
• 1/2 c. melted butter

Let us look at the procedure

• Step 1: Firstly mix 1 cup sugar, 1 cup brown sugar, sour milk, eggs, flour, soda, 2 teaspoons cinnamon and salt.
• Step 2: Fold in filling and spread into a greased 9 x 13 pan.
• Step 3: Prepare a topping with 1/4 cup brown sugar, 1 + 1/4 teaspoons cinnamon and nuts and Sprinkle it.
• Step 4:  Bake at 350 degrees for 40-50 minutes.
• Step 5: Finally pour melted butter over hot cake when done.

Eat merrily

Recipe two: FRENCH SOUFFLE CAKE

Basic material required to prepare the cake

• 4 pkg. ladyfingers
• 6 pieces unsweetened baking chocolate
• 1 c. milk
• 8 eggs
• 3/4 lb. butter
• 2 tsp. vanilla
• 8 tbsp. powdered sugar
• 2 tbsp. liqueur (Drambuie)
• 3 c. whipped milk
• 1 c. toasted almonds

Preparation

• Step 1: Take a tube pan and rinse it properly.
• Step 2: Prepare a mixture of milk and liqueur and dip one side of ladyfinger and place it on the bottom of the pan, around the sides and around the middle of the dish.
• Step 3: Separate the egg yolks from the white.
• Step 4: Beat the egg whites until it becomes stiff.
• Step 5: In a separate bowl beat the egg yolks with sugar until it is white in colour and add vanilla.
• Step 6: Then Melt chocolate with 2 tablespoons water and let it cool.
• Step 7:  Add chocolate mixture in the mixture of egg yolks and sugar and fold in stiff egg whites.
• Step 8: Toast almonds and fold in mixture.
• Step 9: Pour the mixture in pan and place remainder of ladyfingers on top of mixture.
• Step 10: Put it in the refrigerator for 24 hours.
• Final step is to turn French Souffle cake on a dish and decorate with whipped cream to cover top of cake.

Recipe three: FRENCH ECLAIR CAKE

The basic ingredients for the eclair cake

• 2 (3 1/2 oz.) boxes French vanilla instant pudding
• 3 c. milk
• 1 (9 oz.) container Cool Whip
• Graham crackers

For the CHOCOLATE TOPPING:

• 3 tbsp. butter
• 1 tbsp. vanilla
• Dash of salt
• 1 tbsp. white syrup
• 2 squares unsweetened chocolate

Preparatory steps

• Step 1: Mix the pudding mix and milk.
• Step 2: Then fold in the Cool Whip and beat 2 minutes at medium speed.
• Step 3: Take a 9 x 13 inch pan and butter it.
• Step 4: Place a layer of whole graham crackers in the pan.
• Step 5: Spread half of pudding mixture over crackers.
• Step 6: Then put a second layer of crackers and remaining pudding mixture on top of that and then a third layer of cracker and top with chocolate topping.
• Step 7: to prepare the Chocolate Topping cook all the required ingredients until they get melted. Then add 1+1/2 cups of powdered sugar and 3 tablespoons of milk and spread it over the cake.
• Step 8: keep it in the refrigerator.

Enjoy eating and keep smiling.

- Shreya Arora

Introduction: Homemade cupcake mixes are always healthier than purchased cupcake mixes. They are better and healthier because they contain less fat. Less of butter and oil is used in homemade cupcake mixes. It is better to keep handy cupcake mixes ready. Cupcakes are served as desserts for almost any occasion. Be it tea parties, birthday parties or even Christmas Parties. If you have a cupcake mix ready then you can make cupcakes in minutes.

Ingredients for a basic Cupcake Mix:

• 3 + 1/3 cups of cold solid butter
• 5 table spoons of baking powder
• 7 + 2/3 cups of sugar
• 3 table spoons of salt
• 11 cups of flour (sift before using)

Things required for making the Cupcake Mix:

A big bowl, a butter knife, electric mixer or food processor or blender, a big spoon, airtight quarts or glass jars or heavy duty zip-lock bags

Procedure for making the Cupcake Mix:

Take the big bowl, and mix the flour, sugar, baking powder and salt in it. You can even sift all these things together. Now cut the butter into very small pieces and add these pieces to the big bowl and mix till the pieces of butter become pea size balls. Your mixture should now look like corn meal. Make sure the butter is evenly distributed. You can even blend this mixture in the food processor or an electric mixture so that your cake mix becomes a smooth paste.

Now divide the cake mix into six equal parts or portions. Each portion should approximately be equal to 3 + ½ cups each. Place each portion in air tight quarts or glass jars or heavy duty zip-lock bags. Make sure that whatever you store your cake mix in should be airtight for better preservation. If you store the cake mix in the refrigerator it will last for up to a month. But if you store the cake mix in the freezer, it can even last for up to three months.

To make a cake, all you have to do is pour the cake mix in a large bowl, make a hole in the center and transfer all the ingredients in the hole (the ingredients depend on the flavor of the cupcake you are making). Blend the mixture till it becomes a smooth paste. Then generously grease and flour the cupcake or muffin cups in which you are going to bake the cupcake. Pour the batter into each of the muffin or cupcake cups till they are about 3/4th full. Then place on a rack near the top of the oven. The oven should be preheated at about 350 degrees Fahrenheit. Bake the cupcakes for about 20 minutes. Never remove the cupcake in the first ten minutes because then the cupcakes will not rise and the will not become round and fluffy and spongy to touch. You know that your cupcakes have been baked well when you insert a toothpick in the middle of a cupcake and it comes out clean. You can even prepare amazing frostings to decorate your cupcakes.

- Seema Khinnavar

A sponge cake is a delicious, light and airy cake whose simple preparation style has made it popular with cake buffs throughout the world. Sponge cakes are sweet without being overly sweet.

Ingredients required in a Sponge Cake Recipe:

• Two cups of powdered sugar.
• Two cups cake flour (Plain flour one and half teaspoons baking powder added).
  
• Two cups of butter (softened).
• Three eggs.
• Half a cup of milk.
• Vanilla essence.

How do we make a Sponge Cake?

• Sift the flour and mix the butter and sugar until the mixture becomes smooth and creamy.
• Pre-heat an oven to 170 degrees C.
• Gently add the eggs, one at a time, beating it thoroughly, each time an egg is added.
• Add the flour slowly and keep stirring the mixture. Continue this process till all the flour has been added.
• Add milk till the batter reaches a drooping consistency.
• Add the vanilla essence.
• Grease a baking container. Pour the mixture into this tin and bake it in the pre-heated oven for half an hour.
• Let it cool and garnish the sponge cake with icing sugar.

Your sponge cake is ready for the dining table.

Sponge Cake Recipe:

Ingredients:

• One cup of sugar.
• One cup of butter. (Unsalted)
• Four eggs.
• Two tablespoons warm water.
• Half teaspoon of vanilla.
• Two cups cake flour.
• Two teaspoons of baking powder.
• Quarter teaspoon salt.

How to Prepare?

• Mix the sugar and softened butter well for about five minutes.
• Add eggs to the mixture of sugar and butter one at a time. Beat well after adding each one of the eggs.
• Add the water and vanilla to the above mixture.
• In another bowl, mix the flour, baking powder and salt.
• Add half of the flour mixture to the rest of the other bowl consisting of sugar, butter, water and vanilla.
• Mix the above and then add the rest of the flour mixture.
• Beat the mixture until the cake batter becomes shiny.
• The mixture should also turn white in colour. The longer you mix the batter, the more bubbles in the cake will be created making it lighter. This step in the sponge cake recipe should take approximately 15 minutes.
• Pour this sponge cake batter into two round cake pans which have been previously greased flour.
• Bake the sponge cake in a preheated 350 degrees Fahrenheit oven for about half an hour. The sponge cake should pull out gently from its sides.
• It will be golden in colour and spongy in its texture. It must also spring back when ever it is touched.
• To be sure that the sponge cake is prepared, put a toothpick through its center and make sure it comes out clean.
• Do not open the oven while the sponge cake is baking.
• Remove the sponge cake from the oven and let it cool on a wire rack for about 10-15 minutes. This must be done before removing the cake from the cake pans.
• The cake must cool completely before frosting it.
• Though frosting on a sponge cake is optional, plain sponge cake recipes are delicious by themselves.

Once the frosting is done, your sponge cake is ready for the table.

- Shishir Rao

A chocolate raspberry cake is a delicious chocolate cake with the essence of raspberries. To make a chocolate raspberry cake, just follow the simple guidelines given below.

The ingredients required in a Chocolate Raspberry Cake Recipe are:

• Three-fourth cup flour.
• One cup sugar.
• Half cup chocolate powder.
• Quarter teaspoon salt.
• Quarter teaspoon baking powder.
• Eight eggs.
• One-third cup butter.
• One teaspoon vanilla extract.
• One cup seedless raspberry jam.

Chocolate frosting

• Three bars of chocolate (Choose a chocolate which is not very sweet).
• Two tablespoons of butter (Without salt).
• One-third cup heavy cream.
• One cup heavy cream.
• Two tablespoons powdered sugar.
• One teaspoon vanilla.
• Raspberries for garnishing.

How do we make a Chocolate Raspberry cake?

• Preheat oven to 350degrees F. Grease cake pans.
• The flour, Quarter cup of sugar, salt, chocolate and baking powder have to be stirred together.
• Beat the egg yolks, half a cup of sugar, vanilla and butter in large bowl until it becomes thick.
• Beat egg whites in a bowl until they become foamy.
• Sift one-third flour mixture over the yolks. Add One-third of egg albumin. Mix it well.
• Bake for about 15 minutes or until a toothpick inserted comes out clean. Invert cakes on racks to cool completely.
• To make the frosting, we melt together chocolate, butter and one-third cup cream in boiling water.
• Beat the remaining cream, powdered sugar and vanilla until soft peaks begin to form.
• Place one layer on a serving plate. Spread half the raspberry jam on top and two-third cup frosting over the jam.
• Put second layer on top and spread remaining jam and equal frosting.
• Place third layer on top.
• Frost top and sides in the same manner.

Garnish your cake with raspberries and your chocolate raspberry cake is ready to serve.

Chocolate Raspberry Cake Recipe

Ingredients:

• One packet of cake mix.
• Four eggs.
• One cup of sour cream.
• One cup water.
• Half a cup of buttermilk.
• Half a cup of oil.
• One cup of chocolate chips.
• Half a cup of raspberry jelly. (seedless)
• Two tablespoons of water.
• Two tablespoons of heavy cream.
• Half a cup of semisweet chocolate chips.
• Handful of fresh raspberries for garnishing.

How to make?

• Preheat the oven to approximately 350 degrees F.
• Grease and add flour to a cake pan.
• Beat the cake mix, eggs, sour cream, water, buttermilk and oil together, vigorously until smooth.
• Stir the chocolate chips into the above mixture.
• Pour it into the prepared pan.
• Bake for about 45 minutes or until a toothpick inserted through the centre comes out clean.
• Cool the cake completely.
• Heat the raspberry jelly and water for a minute or until smooth. This is our raspberry glaze.
• With a pastry brush, apply the raspberry glaze over the cooled cake.
• Let it cool for about an hour.
• Heat the cream in a small saucepan over a low flame until its just scalded. Whisk in the chocolate chips
• Continue to whisk until the mixture is thickened and then pour it over the cake.
• Garnish the cake with raspberries if desired.

The chocolate raspberry cake is ready to serve.

- Shishir Rao

A raspberry cheese cake is a cheese cake with the delicate flavour of raspberries. This cheese cake is distinguished by its tangy flavour. To prepare a raspberry cheese cake, all we need to do is follow these simple steps.

Ingredients required in a Raspberry Cheese Cake Recipe:

• Two and a half cups of cracker crumbs.
  
• Quarter cup butter (melted).
• Two pounds cream cheese at room temperature.
• One tablespoon of all-purpose flour.
• Two cups of sugar.
• Four eggs.
• Half teaspoon vanilla essence.
• One teaspoons of orange zest.
• One cup raspberries. (Fresh or thawed)
• Three tablespoons sugar.
• One cup sour cream.

How do we go about preparing a Raspberry Cheese Cake?

1. Preheat the oven to about 325 degrees F.
2. Mix the cracker crumbs and butter well.
3. Prepare a nine inch pan for the baking the cake.
4. Beat the cream cheese and sugar together, continue until the mixture is smooth.
5. Add flour, eggs and vanilla to the above mixture.
6. Beat the entire batter for the cheese cake well.
7. Start folding in the orange zest and raspberries, this has to be done gently and carefully.
8. Pour prepared batter into the crust.
9. Bake for about an hour.
10. Cover the cake with foil if it begins to go brown.
11. Remove the raspberry cheese cake from the oven.
12. Leave it to cool for ten minutes.
13. Mix the sour cream and sugar.
14. Pour it on top of the cheesecake.
15. Bake it in the oven again for ten minutes.
16. Garnish it with whipped cream and berries.

Your raspberry cheese cake is ready to serve.

Raspberry Cheese Cake Recipe

Ingredients:

• Two cups of cake flour.
• One cup of powdered sugar.
• One cup of cold butter.
• Half a teaspoon baking powder.
• One teaspoon of baking soda.
• Half a teaspoon salt.
• One cup of sour cream.
• Two eggs. (Beaten)
• One packet full of raspberry jelly.
• One cup of softened cream cheese.
• One cup of granulated sugar.
• Half a cup of raspberry jam.

How to make?

• Mix the flour, sugar and cold butter in a bowl until the mixture becomes crumbly in texture.
• Remove half of the above mixture and put it aside.
• To the mixture which remains, add baking powder, soda, salt, sour cream and egg.
• Take a baking tray and grease it at the bottom and from all sides.
• Spread the prepared mixture into this tray.
• The oven must be preheated to 150 degrees C.
• For the filling, mix cream cheese, sugar and egg until all of them are well blended.
• Pour the above mix into the prepared baking tray.
• Spread raspberry jam over the baked cake with a spatula.
• Finally, sprinkle the remainder of the crumbly mixture prepared in the first step.
• Bake this in the preheated oven for about an hour.
• Cool for about an hour after which we must carefully run a knife along the edges to loosen the cheese cake from the pan.
• Make a thick raspberry jelly by mixing jelly powder with 250 ml of hot water.
• Cool the above jelly.
• Cut stripes of the raspberry jelly and align them on the cake as desired.

Your raspberry cheese cake is now ready to serve.

- Shishir Rao

Raspberry cakes are wonderful fruit cakes which tickle the taste buds of the eater, leaving a pleasing sensation for a long while to come. To make a perfect raspberry cake, we need to follow the simple recipe given below.

Ingredients required in a Raspberry Cake Recipe:

• Quarter kg of self raising Flour.
  
• Quarter Caster Sugar.
• Hundred and seventy five grams of butter.
• One bowl of raspberries.
• Three eggs which have been beaten lightly.
• Three table spoons of lemon juice.
• One table spoon of orange juice.
• One lemon, grated zest.
• One orange, grated zest.
• Icing sugar for decoration.

How do we make a raspberry cake?

• Pre-heat the oven to about 180 degrees C.
• Grease a round cake tin; line it with grease proof paper.
• Cream together the butter, caster sugar, orange zest and lemon zest until the entire mixture is light and fluffy.
• Slowly beat the eggs in, adding one table spoon of flour when you beat in the last egg.
• Sift all the remaining flour and fold it in.
• Gently add the raspberries and stir them in.
• Pour this mixture into the cake tin.
• Bake the fruit cake for approximately one hour or until it becomes golden brown and firm to touch.
• While the cake is baking, place the orange and lemon juices and remaining caster sugar into a small saucepan and heat until they become warm.
• When the cake has cooked pour the syrup over the fruit cake.
• Let the cake to cool in the tin itself.
• Once cooled, dust it with icing sugar.

Our tempting raspberry cake is now ready for the table.

Raspberry Cake Recipe

Ingredients:

• Half a cup of raspberries.
• Half a cup flour.
• Quarter cup of margarine.
• Half a cup sugar.
• Quarter cup of broken egg product.
• Half a teaspoon of baking powder.
• One teaspoon of vanilla extract.
• One cup plain yogurt.

How to prepare:

• Coat a baking pan with flour.
• Combine the flour, sugar and baking powder in a medium size bowl.
• Add the vanilla extract, egg product and melted butter to the above flour mixture.
• Stir well until the entire mixture is well combined.
• Spread it at the bottom of the prepared greased pan.
• Sprinkle raspberries over it.
• Mix the yogurt, the remainder of the egg product, the remaining sugar, the fresh lemon peel, the remaining half tea spoon vanilla extract and the one tablespoon flour in a medium mixing bowl.
• Stir the entire mixture well until it is smooth.
• Pour this mixture over the raspberry layer previously put in the pan.
• Place the pan in a 350 degree Fahrenheit pre heated oven and bake it for about half an hour.
• To check if the raspberry cake is prepared, insert a toothpick from the centre and make sure it comes out clean.
• Remove the fruit cake from the pan by using a sharp and thin knife, leave it on wire racks to cool.
• Place it in the refrigerator to chill for about two hours before serving the cake.
• Garnish with raspberries if desired.

The raspberry cake is now ready to be served at the dining table.

- Shishir Rao

A lemon sponge cake is an easy to prepare flavored sponge cake which gives a hint of lemon flavour to the delicious sponge cake.

Ingredients required in a lemon sponge cake recipe:

• Half a tin condensed milk.
• One-fifty grams of self raising flour.
• One level tea spoon of baking powder.
  
• Half tea spoon of soda-bi-carbonate.
• 60 grams of melted butter.
• Half a cup of lemon juice.
• Half tea spoon of vanilla essence.
• Half tea spoon of lemon essence.
• Four tea spoons of powdered sugar.

How do we go about making our lemon sponge cake?

1. In a large bowl, sieve the flour, baking powder and soda-bi-carbonate.
2. Vigorously mix the butter, condensed milk, sugar and flour.
3. To the above mix also add vanilla and lemon essence.
4. Grease the cake tin and put a lining of butter paper in it.
5. After that, pour the flavoured cake batter into the tin.
6. The oven must be preheated to 180 degrees C.
7. Bake the prepared mixture for about half an hour.
8. To check if the lemon sponge cake has baked properly, insert a toothpick through its center.
9. It the toothpick comes out clean, the sponge cake has baked properly.
10. Place the cake on wire racks and leave it to cool there.

Your lemon flavoured sponge cake is now ready to serve.

Lemon Sponge Cake Recipe:

Ingredients:

• Zest from half a lemon.
• One cup of sugar.
• One cup of butter. (Salted)
• Four eggs.
• Two tablespoons warm water.
• Half teaspoon of vanilla.
• Two cups cake flour.
• Two teaspoons of lemon juice.
• Two teaspoons of baking powder.

How to make:

• Blend the sugar and lemon zest in a mixer and continue blending until the lemon zest is fine.
• Mix the above in butter well for about five minutes.
• Add eggs to it, one at a time. Beat well after adding each egg.
• Add the water, lemon juice and vanilla to the above mixture.
• In another bowl, mix the flour, baking powder and salt.
• Add half of the flour mixture to the rest of the other bowl consisting of sugar, butter, water and vanilla.
• Mix the above and then add the rest of the flour mixture.
• Beat the mixture until the flavoured cake batter becomes shiny.
• The mixture should also turn white in colour. This step in the flavoured sponge cake recipe should take approximately 15 minutes.
• Pour this sponge cake batter into two round cake pans which have been previously greased flour.
• Bake the lemon sponge cake in a preheated 350 degrees Fahrenheit oven for about half an hour. The sponge cake should pull out gently from its sides.
• The flavoured cake will be golden in colour and spongy in its texture.
• To be sure that the sponge cake is prepared, put a toothpick through its center and make sure it comes out clean.
• Remove the sponge cake from the oven and let it cool on a wire rack for about 10-15 minutes. This must be done before removing the cake from the cake pans.
• The cake must cool completely before frosting it.
• Frost the lemon sponge cake by lemon glaze.

Your lemon sponge cake is now ready to serve.

- Shishir Rao

• Half a tin of condensed milk.
• Hundred grams of baking flour.
• 15 grams of chocolate powder.
• One table spoon of powdered sugar.
• One level tea spoon of baking powder.
  
• One level tea spoon of soda-bi-carbonate.
• 50 grams butter.
• Quarter cup of milk.
• Half tea spoon of vanilla essence.
• 200 grams of sweet cooking chocolate.
• 100 grams of fresh cream.

How do we make an Eggless Chocolate Cake?

1. To make a chocolate cake we must sieve the flour, baking powder, soda-bi-carbonate and chocolate powder together.
2. Next, we must mix the butter, milk, condensed milk, vanilla essence, sugar and flour. It must have a dropping consistency.
3. In a greased cake tin first, put butter paper followed by the cake mixture.
4. The oven has to be pre-heated and the cake mix must be baked at 165 degrees C for about half an hour.
5. To check if the cake is cooked we must insert tooth pick in the centre. If it comes out clean that would mean that cake has baked properly.
6. Remove the cake from the oven.
7. Now invert it on a wire rack or towel and let it cool.
8. Divide the cake horizontally into two parts. Mix one table spoon powdered sugar in one third cup of water and sprinkle that water on eggless chocolate cake to moist it.
9. Mix chocolate pieces and fresh cream on a double boiler.
10. Make a layer of chocolate on the cake layer. Put second layer of cake. Apply chocolate on the top and along the sides.

Your eggless chocolate cake is ready to be served.

Eggless Chocolate Cake

Ingredients:

• Two cups of baking flour.
• Half a cup of chocolate powder.
• One and a half cups of powdered sugar.
• One tea spoon baking powder.
• Half a cup of fresh curd.
• Half cup milk.
• Half a cup of melted butter.
• Half tea spoon soda-bi-carbonate.
• Half tea spoon of vanilla essence.
• 300 gm of fresh cream.
• 5 table spoons of powdered sugar.
• Grated chocolate.
• One tin of cherries (optional).

How to prepare:

1. For chocolate cake sieve flour with baking powder, soda-bi- carbonate and chocolate.
2. Mix the curd, milk, butter, vanilla essence and sugar together.
3. Mix the flour, add quarter cup of water if needed.
4. In a greased cake tin, put butter paper then put the cake mixture.
5. Pre heat the oven to 175 degree C and bake for about half an hour.
6. To check if the cake is baked properly, insert a tooth pick through the centre. If it comes out clean it would mean that the cake is baked properly.
7. Remove the cake from the oven and invert it in a wire rack for it to cool.
8. Mix one table spoon of powdered sugar in one third cup water and sprinkle that water on cake to moisten the cake.
9. Beat fresh cream with sugar till it becomes thick.
10. Make a layer of fresh cream on the cake layer and put the second layer of cake.
11. Apply fresh cream on top, decorate with cherries and grated chocolate.

Your eggless chocolate cake is now ready to be served.

- Shishir Rao

An eggless cake is the ideal vegetarian dessert for people who are unwilling to sacrifice tradition for luxury. Our recipe ensures a cake which does not compromise on taste in any manner, at the same time honoring the parameters of the people. All we need to do is follow the simple eggless cake recipe given below, and we are assured to have the perfect eggless dessert on our dining table in time for dinner.

A Eggless Cake Recipe Requires:

• A Cup of grated mixed fruits (You may add any fruit you prefer).
• A Cup of water.
• A Cup of sugar.
• Two Cups of self-rising flour.
• Quarter Cup of milk.
• 125 Grams of Butter.
• One tea spoon of Soda bicarbonate.
• Vanilla essence.

Time:

• Preparation: half an hour
• Baking: one hour

How do we go about making the eggless cake?

1. The water, sugar and butter must be heated together.
2. We must continue till all the butter has melted.
3. The mixture must now be left to cool completely.
4. After the mixture has cooled, we have to add sodium bicarbonate to it.
5. The flour, milk and fruits must be mixed separately in a bowl.
6. The two mixtures must now be mixed in a larger bowl.
7. To this, we add the vanilla essence as desired.
8. This whole batter must be poured into a greased pan.
9. We are now required to bake this whole mixture at 180 degrees Celsius for the period of about one hour.
10. Carefully take out the baked cake and leave it to be cooled.

Our ideal vegetarian dessert is now ready to be served.

Eggless Cake Recipe

Ingredients:

• Two and a half cups of baking flour
• Three table spoons of butter.
• One cup milk at room temperature.
• One cup of yoghurt.
• One cup of seedless dates mixed with one table spoon of flour.
• To level tea spoons of baking powder.
• Two cups of powdered sugar.
• One cup mixture of walnuts and apricots.
• Two tea spoons of vanilla essence.

How do we prepare:

• Mix powdered sugar and butter, blend it well.
• Add milk to this mixture, keeping it at room temperature and blend it well for a second time.
• Add the curd and blend it for another minute.
• Blend in the dates and vanilla essence.
• Add the sifted baking flour and baking powder mix.
• Blend both these ingredients well together.
• Pour the entire mixture into a well greased cake pan and shake the pan gently.
• Top this mix with chopped walnuts and apricots.
• Bake the cake in a pre heated oven at 180 degrees C for about forty five minutes.
• When a pleasant smell starts coming from the cake, insert a sharp knife into it.
• If the knife comes out in one smooth motion without sticking to any portion of the eggless cake, it would mean that your cake is ready.
• Garnish it in whatever way you please.

Your completely vegetarian, eggless cake is now ready to be served at the dining table.

- Shishir Rao

A white chocolate raspberry cake is a fruit cake, ideal for people who like fruit desserts. It is different from other raspberry cakes by virtue of the white chocolate which covers the fruit cake lying beneath.

Ingredients in a White Chocolate Raspberry Cake Recipe:

• 6 square cubes of pure White Chocolate.
• Half cup butter. (Can be substituted with margarine)
• One double layer size white cake mix.
  
• One cup milk.
• Three eggs.
• One teaspoon vanilla.
• White Chocolate, cream and cheese frosting.
• Two tablespoons raspberry jam. (seedless)
• One cup fresh raspberry.

Making the Fruit Cake:

• The oven must be heated to 350 degrees Fahrenheit (approx. 77 degrees Celsius)
• The white chocolate and butter must be heated in a microwave till the butter melts.
• The mixture must be stirred till the white chocolate melts.
• The eggs, milk, vanilla, cake mix and chocolate mix must be beaten slowly till the mixture is well blended.
• Flour must be put on two, nine inch cake pans.
• The mixture must now be evenly poured into the two pans.
• The fruit dessert must be baked for approximately half an hour.
• A toothpick must come out clean from the fruit cake once baking has been done.
• Cool the raspberry cake in the pan for ten minutes.
• After it has completely cooled, cover the cake with a layer of white chocolate frosting and raspberry jam.
• Cover cake with frosting on the top and the side.
• Garnish raspberries just before serving.

The White chocolate raspberry cake is now ready to serve.

White Chocolate Raspberry Cake Recipe:

Ingredients required in a white chocolate raspberry cake recipe:

• One cup of chocolate flavoured biscuits (crumbled).
• One cup of sugar.
• One fourth cup of soft butter.
• One cup of frozen raspberries.
• Two tablespoon of corn starch.
• Half a cup of water.
• Two slabs of grated white chocolate.
• Half a cup of cream.
• Three packets of cream cheese. (Softened)
• Three eggs.
• One teaspoon of vanilla extract.

How do we make a Chocolate Raspberry Cake?

• Take a bowl and mix crumbled biscuits, three spoons of sugar and soft butter.
• Press the mixture into a baking tray to make the crust.
• In a non-stick pan, mix a few raspberries, two tablespoons of sugar, cornstarch and water.
• Bring it to a boil and continue boiling till this sauce becomes thick (it should take about 5 mins).
• If raspberries are unavailable then we may use thick raspberry jam.
• Pre-heat an oven to 160 degrees C.
• Over a pan of simmering water, melt the white chocolate with cream.
• Keep stirring gently till smooth.
• In another bowl, mix the creamy cheese and half a cup of sugar until smooth. Add the eggs, one at a time and continue to mix.
• Add the vanilla extract and melted white chocolate.
• Pour half of this batter over the already prepared crust.
• Spread raspberry sauce or jam over the batter. Pour remaining batter on top and bake it in the pre-heated oven for about an hour.
• Cool and refrigerate the cake.
• Garnish your white chocolate raspberry cake with fresh raspberries before serving.

Enjoy this delicious fruit dessert on your dining table.

- Shishir Rao