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Pastry Class

Shruti Barman Flat#409, KSP Residency, Green Garden Layout, Kundallahali Gate, Bangalore Phone- 9916495170 / 08042053338
E-mail:shrutibarman@gmail.com, Site: www.cookingwithshruti.com

Pour it in greased tin of 6 to7 inch diameter. It shall become double the volume. 10. 2. 6. 7. using spoon or spatula (not a beater) adding half of it at a time. Bake it for 25 min to 30 min at 180 °C. Sieve maida with baking powder. Add sugar gradually (1 tbsp a time) and keep beating till all the sugar is used. mix well and add essence. Once done. Pre-heat oven at 180 °C for 10 minute. 9. Eggless vanilla Sponge Cake (Serves 8) Milkmaid Soda water Unsalted Butter Powder sugar Maida Baking powder Baking soda Vanilla essence 200 gms 150 ml 90 gms 3 tbsp 125 gms ½ tsp ¼ tsp 1 tsp Page 1 of 5 3 90 gms 100 gms ½ tsp 1 tsp 15 ml 1/8 tsp . Fold in maida gently. Then maida. Rest of the recipe is the same. 3. keep it separately. Add boiling water.Cake BASE PREPARATION Vanilla Sponge Cake WITH EGG (Serves 8) Egg Flour Powder sugar Baking powder Vanilla essence Water Salt Method: 1. 4. 8. Chocolate Sponge Cake WITH EGG (Serves 8) Follow the same method as for vanilla cake but remove 3 tbsp of maida from the measured amount (90 gms) and add 3 tbsp of cocoa powder to it. 5. cocoa and baking powder are sieved together. Separate the white and yellow portion of the eggs. Whisk egg whites till it becomes fluffy and stiff. Add yolks.

Then maida. Sieve maida with baking powder and baking soda. till it becomes light and fluffy. 4. Eggless CHOCOLATE Sponge Cake (Serves 6) Follow the same method as for vanilla cake but remove 2 TBSP of maida from the measured amount (125gms) and add 2 TBSP of cocoa powder to it. 6. Pineapple pastry Sponge cake Whipping cream Sugar syrup Pineapple pieces Pineapple essence Lemon yellow color Vanilla 150 gm 1 cup ¼ cup 1 tsp few drops Page 2 of 5 . Cake DECORATION Sugar Syrup Preparation Procedure Sugar Water ½ cup 1 ½ cup 1. Milkmaid should be warm. 3. Bake in greased and dusted tin for 50-60 min at 150°C. It should be dropping consistency when poured from top. Boil sugar and water together for 2-3 min till sugar dissolve. Less sugar can be added if you want the cake less sweet. Whisk them well to mix. 7. 8. Rest of the recipe is the same. 9. Grease a 6 to 7 inch cake tin pan. 2. Add milkmaid. soda water and essence. Pre-heat oven at 150 °C. beating well after each addition. Whisk butter and sugar. 5. Add maida gradually in small amount. cocoa and baking powder are sieved together.Method: 1. Whisk well 3-4 minutes till the mixture is smooth and light. 2.

3. 9. Place second layer of sponge cake and repeat the same. apply whipped cream icing on the top layer and to the sides. Decorate the cake by piping cream icing and pineapple pieces and cherry. Churn rich whipping cream with electric whisk till it forms like mountain peaks. Black forest cake Sponge cake Whipping cream Sugar syrup Canned cherry pieces Rum Cooking chocolate Method: 1. 6. 9. Apply grated chocolate on the top and sides of the cakes 10. Level the cake from all the side. Decorate the cake by piping cream icing and cherries. 8. Place third layer and sprinkle sugar syrup on it. Do not add any color and essence. apply whipped cream icing on the top layer and to the sides. Soak the bottom layer of the cake with sugar syrup. Apply prepared cream icing on the layer and arrange some chopped pineapple over it.Method: 1. Churn rich whipping cream with electric whisk till it forms like mountain peaks. Place second layer of sponge cake and repeat the same. 7. Choco truffle pastry Sponge cake Fresh cream Chocolate 150 gms Page 3 of 5 Chocolate 150 gms 1 cup ¼ cup 1 tsp 150 gms . 2. Level the cake from all the side. 3. Add color and essence into it and mix well. Place third layer cake and sprinkle sugar syrup on it. 6. 5. 4. Place the chocolate sponge and slice it horizontally into 3 equal parts. 5. 8. Soak the bottom layer of the cake with sugar syrup. Place the vanilla sponge and slice it horizontally into 3equal parts. 7. 2. 4. Apply prepared cream icing on the layer and arrange some chopped cherry on it.

Arrange some chopped walnut on it. Once set. Place third layer and sprinkle sugar syrup on it. 11. Page 4 of 5 . Put it in medium size saucepan with cream. 5. Place the chocolate sponge cake and slice it horizontally into 3 equal parts. Level the cake from all the sides. heat the truffle chocolate and pour it over the cake. 4. Swiss roll Flour Baking powder Baking soda Egg yolk 55 gms ¼ tsp 1/8 tsp 2 nos. Heat on low flame till the chocolate melts and the mixture is smooth. Sprinkle sugar syrup on lower layer. Allow the icing to cool down until it is thick to coat back side of spoon. Cut the tip and make designs of your choice on abutter paper. Keep again in the fridge to set. Allow it to set in refrigerator and then remove the leaf. 2. Drizzle shapes: Melt the chocolate and pour into a piping bag. 4. 9. apply truffle chocolate icing on the top layer and to the sides. 6. 8. 10. 7. 2. 175 gms 1 cup 1 tsp ¼ cup Break chocolate into small pieces. 3. Apply prepared truffle chocolate icing on that layer. Chocolate leaves: Wipe any leaves with dry cloth and put some melted chocolate on the back of the leaf with brush. 3. 2. Alternatively. microwave for 30 sec. Keep the cake in freezer compartment for 10 mins. Grated chocolate: Hold a grater over a large plate or butter paper and grate the chocolate. When set cut into pastry slice. Decorating with chocolate 1. Method: 1. Place second layer of sponge cake over it and repeat same. 3.Dark chocolate Sugar syrup Rum Walnut Truffle cream icing 1.

Mix the jam and whip it. 10.Egg white Sugar powder Salt Water Oil/butter Vanilla essence 3no 60 gms pinch 35 ml 25 gms 1 tsp Method: 1. 9. stiff and till forms peaks. Add sugar gradually and continue whipping until soft peak. baking soda. Cut the roll in pieces. cocoa powder. 4. 3. baking powder. 2. baking powder sieve it. Now fold in oil or butter and water. Whisk egg white till it becomes fluffy and stiff. Churn rich whip topping with electric whisk or hand whisk fluffy. as required. Separate the egg white and egg yolk. 2. Apply it over Swiss roll and roll it. Add vanilla essence. Swiss roll filling Whipping cream 75gm Jam 2tbsp 1. 3. Then add egg yolk one at a time and whisk it well. Remove 2tbsp maida add 2tbsp cocoa powder with maida. 4. Chocolate Swiss roll Method: 1. 5. Fold the dry mixture and break any lumps if any to get a smooth pourable batter. evenly spreading all sides of the tray. Sieve flour. 2. Pour the batter in a 12 x 8 inch tray. baking soda and keep it aside. 8. 6. Follow the same method as shown in Swiss role. 7. Page 5 of 5 . Bake at 200°C for 5-6 min.