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Pastry Class

Shruti Barman
Flat#301, H-Block, Shriram Samrudhhi Apartment,
Thubrahalli, Near Kundallahali Gate, Bangalore
Phone- 9916495170 / 08042053338
E-mail:shrutibarman@gmail.com, Site: www.cookingwithshruti.com

Chocolate Sponge Cake with eggs (Serves 8) Follow the same method as for vanilla cake but remove 2 tbsp of maida from the measured amount (90 gms) and add 3 tbsp of cocoa powder to it. Add sugar gradually (1 tbsp a time) and keep beating till all the sugar is used. 5. Separate the white and yellow portion of the eggs. using spoon or spatula (not a beater) adding half of it at a time. Add milkmaid. Whisk butter and sugar. Pre-heat oven at 150 °C. Fold in maida gently. Then maida. 2. 9. Pre-heat oven at 180 °C for 10 minute. Bake it for 25 min to 30 min at 180 °C. Pour it in greased tin of 6inch diameter. Eggless vanilla Sponge Cake (Serves 8) Milkmaid Soda water Unsalted Butter Powder sugar 200 gms (1cup) 150 ml (¾ cup) 90 gms (7 tbsp) 3 tbsp Maida Baking powder Baking soda Vanilla essence 125 gms(1cup-1tbsp) ½ tsp ¼ tsp 1 tsp Method: 1. 6. It shall become double the volume. Grease a 6inch cake tin pan with oil and then maida. 4. Sieve maida with baking powder. 90 gms(¾ cup--1tbsp) 100 gms(3/4th cup) ½ tsp Vanilla essence Water/oil Salt 1 tsp ¼ cup ⅛ tsp Method: 1. Whisk well 30 to 1min till the mixture is smooth and light. 8. 6. It should be dropping consistency when poured from top. 7. Whisk egg whites till it becomes fluffy and stiff. Once done. 8.com Mobile:9916495170 Page 1 . cocoa and baking powder are sieved together.Cake Base Preparation Vanilla Sponge Cake with eggs (Serves 8) Egg Flour Powder sugar Baking powder 3 nos. 10. mix well and add essence. 3. Add boiling water. 5. 2. Add yolks. 3. Website:www. Whisk them well to mix. keep it separately. essence. 4. Rest of the recipe is the same. then add soda water and maida alternatively. Bake in greased and dusted tin for 50-60 min at 150°C. Sieve maida with baking powder and baking soda.cookingwithshruti. 7. till it becomes light and fluffy.

apply whipped cream icing on the top layer and to the sides.Eggless Chocolate Sponge Cake (Serves 8) Follow the same method as for vanilla cake but remove 3 TBSP of maida from the measured amount (125gms) and add 4 TBSP of cocoa powder to it. Churn rich whipping cream with electric whisk till it forms like mountain peaks.cookingwithshruti. cocoa and baking powder are sieved together. Rest of the recipe is the same. Place the vanilla sponge and slice it horizontally into 3equal parts. 4.com Mobile:9916495170 water Liquid glucose essence ¼ cup 1tbsp ¼ tsp Page 2 . Soak the bottom layer of the cake with sugar syrup. 3. 5. 2. 8. Place third layer and sprinkle sugar syrup on it. 7. Then maida. Place second layer of sponge cake and repeat the same. Decorate the cake by piping cream icing and pineapple pieces and cherry. 2. Less sugar can be added if you want the cake less sweet. Level the cake from all the side. Boil sugar and water together for 2-3 min till sugar dissolve. Apply prepared cream icing on the layer and arrange some chopped pineapple over it. 6. Pineapple pastry Sponge cake Whipping cream Sugar syrup Vanilla 150 gm(¾ cup) 2 cup(or more) Pineapple pieces Pineapple essence Lemon yellow color ¼ cup 1 tsp few drops Method: 1. 9. Cake Decoration Sugar Syrup Preparation Procedure Sugar Water ½ cup 1 ½ cup 1. Add color and essence into it and mix well. Glaze decoration cornflower sugar color 1tbsp 1tbsp ¼ tsp Website:www.

After cooling. Place is over low flame in gas stove and continue stirring. 7. Do not add any color and essence. 8. Variation: White forest cake—follow the same method for white forest cake instated of chocolate cake take vanilla cake. Place second layer of sponge cake and repeat the same. Black forest cake Sponge cake Whipping cream Sugar syrup Chocolate 150 gms (¾ cup) 1 cup(or more) Canned cherry pieces Rum Cooking chocolate ¼ cup 1 tbsp 1 cup Method: 1. Churn rich whipping cream with electric whisk till it forms like mountain peaks. and white chocolate. Soak the bottom layer of the cake with sugar syrup. and rest of the thinks are same. Decorate the cake by piping cream icing and cherries. Place the chocolate sponge and slice it horizontally into 3 equal parts. 6. Pour sugar and liquid glucose and continue stirring till gel is formed. Apply grated chocolate on the top and sides of the cakes 10.com Mobile:9916495170 Page 3 . apply whipped cream icing on the top layer and to the sides. Butter scotch cake Sponge cake Whipping cream Sugar syrup vanilla 150gm(¾ cup) 1cup(or more) Butter scotch essence praline Butter scotch sauce 1tsp ½ cup ¼ cup Butter scotch sauce butter 3tbsp milk 2/3 cup sugar 2/3 cup essence ¼tsp method Website:www. Place third layer cake and sprinkle sugar syrup on it. 2. Apply prepared cream icing on the layer and arrange some chopped cherry on it. 3.    Take a bowl put cornflower with water and stir it well so that no lumps are formed. add color and essence. 5. Level the cake from all the side.cookingwithshruti. 4. 9.

Arrange some chopped walnut on it.cookingwithshruti.com Mobile:9916495170 Page 4 . 2. Put it in medium size saucepan with cream. 3. Apply prepared cream icing on the layer and arrange some chopped proline over it. Place second layer of sponge cake over it and repeat same. Method: 1. 6. Break chocolate into small pieces. after cooling put essence. Churn rich whipping cream with electric whisk till it forms like mountain peaks. Allow the icing to cool down until it is thick to coat back side of spoon. Heat on low flame till the chocolate melts and the mixture is smooth. 5. Decorate the cake by piping cream icing and praline pieces and cherry. Level the cake from all the side. Choco truffle pastry Sponge cake Chocolate Sugar syrup Fresh cream Dark chocolate 150 gms(¾ cup) 175 gms(1 1/3 cup) Rum Walnut 1 cup(or more) 1 tbsp ¼ cup Truffle cream icing 1. Then take a rolling pin and crush it. Put Kaju in it.  Melt sugar in a sauce pan till dark brown. Sprinkle sugar syrup on lower layer. microwave for 30 sec. 2. Then put butter and mix it. Apply prepared truffle chocolate icing on that layer. 4. Place second layer of sponge cake and repeat the same. Soak the bottom layer of the cake with sugar syrup. 2. and cool it. Butter scotch proline sugar  5tbsp Kaju/walnut 4tbsp Melt sugar in a sauce pan till dark brown. Website:www. Alternatively. 4. put milk and mix it properly. 8. 3. apply whipped cream icing on the top layer and to the sides. Place the vanilla sponge and slice it horizontally into 3equal parts. Place third layer and sprinkle sugar syrup on it. Add butter scotch sauce and essence into it and mix well. 7. 9. 4. 5. Place the chocolate sponge cake and slice it horizontally into 3 equal parts. Method 1. 3. Mix with the whipping cream.

Sift dry ingredients well. Don’t over beat the batter. heat the truffle chocolate and pour it over the cake. Keep the cake in freezer compartment for 10 mins. Cut the tip and make designs of your choice on abutter paper.com Mobile:9916495170 Page 5 . When set cut into pastry slice. When cakes are removed from the oven. 9. Grated chocolate: Hold a greater over a large plate or butter paper and grate the chocolate. 2. Tips            Have all ingredients at room temperature for best result. Decorating with chocolate 1. Allow it to set in refrigerator and then remove the leaf. For icing. use only icing sugar. 8. 3. add 2-4 tbsp of milk to make the batter softer.6. Drizzle shapes: Melt the chocolate and pour into a piping bag. wait for 5 to 10 min before removing from the tin. Measure/weigh the ingredients accurately. Don’t put maida at a time. 11. 7. Chocolate leaves: Wipe any leaves with dry cloth and put some melted chocolate on the back of the leaf with brush. Level the cake from all the sides. Use the correct size cake tin. In such cases. apply truffle chocolate icing on the top layer and to the sides.follow the same method for Choco truffle cake instated of dark chocolate take white chocolate and rest of the thinks are same. put little by little. Fill the cake tin only half to two-third with batter. Place third layer and sprinkle sugar syrup on it.cookingwithshruti. Website:www. Place the tin in the center of oven so the hot air can circulate around it. 10. Sometime the Cake batter may appear too thick. Variation: White chocolate truffle cake-. Keep again in the fridge to set. Once set. so that the mixture is aerated.