SPONGE (EGG FREE)

FLOUR – 120 GMS

CASTOR SUGAR – 120 GMS
COCOA POWDER – 25 GMS / VANILLA EXTRACT (ESSENCE) – 5 MLS
BAKING SODA – 3 GMS
BAKING POWDER – 4 GMS
SALT – ¼ TSP
MILK – 135 GMS
VEGETABLE OIL – 65 GMS
VINEGAR – 5 GMS/YOGURT – 280 GMS

CHOCOLATE CAKE (WITH EGG)

FLOUR – 230 GMS
VEGETABLE OIL 125 ML
SUGAR – 250 GMS
EGGS – 3 (ROOM TEMPERATURE)
COCOA POWDER – 20 GMS
WATER – 125 GMS (ROOM TEMPERATURE)
SALT – 2 GMS

VANILLA SPONGE (WITH EGG)

FLOUR – 250 GMS
VEGTABLE OIL – 125 ML
SUGAR – 250 GMS
EGGS – 3 (ROOM TEMPERATURE)
SALT – 2 GMS
WATER – 125 ML
VANILLA ESSENCE – 5 MLS

METHOD 1:

1. PREHEAT THE OVER AT 180 DEGREE CELCIUS (OTD MODE: UPPER ROD + LOWER ROD + FAN)
GREASE AND LINE (WITH BUTTER PAPER) TWO 6 INCH ROUND/SQUARE CAKE TINS
2. IN A BOWL MIX TOGETHER ALL THE WET INGREDIENTS. IN ANOTHER BOWL SIFT TOGETHER
ALL THE DRY INGREDIENTS
3. NOW FOLD IN THE DRY INGREDIENTS INTO THE WET INGREDIENTS AND GIVE IT A NICE MIX
4. POUR BATTER IN PREPARED TINS SUCH THAT BOTH HAVE EQUAL AMOUNT OF BATTER
5. BAKE IN A PREHEATED OVEN (LOWER ROD MODE) AT 180 DEGREE CELCIUS FOR 30-40
MINUTES OR UNTIL A TOOTHPICK INSERTED AT THE CENTER COMES OUT CLEAN. COOL THE
CAKES COMPLETELY BEFORE DEMOULDING.
METHOD 2:

1. PRE -HEAT THE OVEN TO 180 DEGREE C AND LINE AN 8 INCH ROUND CAKE PAN WITH
PARCHMENT PAPER.
2. IN A BOWL WHISK TOGETHER FLOUR AND BAKING POWDER AND SET ASIDE.
3. IN A SEPARATE BOWL ADD THE YOGURT AND SPRINKLE BAKING SODA OVER IT AND SET IT
ASIDE TO FOAM UP.
4. WHISK TOGETHER CASTOR SUGAR AND OIL IN A SEPARATE BOWL UNTIL PALE AND WELL
COMBINED.
5. NOW POUR THE YOGURT MIXTURE TO THE OIL AND SUGAR MIXTURE AND MIX WELL.
6. ADD THE VANILLA EXTRACT.
7. GENTLY FOLD IN THE FLOUR AND MIX UNTIL EVERYTHING IS WELL COMBINED THERE ARE
NO LARGE FLOUR POCKETS IN THE BATTER. DO NOT OVER MIX AT THIS STAGE.
8. TRANSFER THE BATTER TO THE PREPARED CAKE PAN.
9. BAKE AT 180C FOR 30-35 MINUTES OR ONLY UNTIL A SKEWER INSERTED IN THE CENTER
COMES OUT CLEAN.

SHORT CRUST PASTRY

BUTTER – 200 GMS

ICING SUGAR – 100 GMS
EGG – 1
MILK – 40 ML (COLD)
VANILLA ESSENCE – 20 MLS
FLOUR – 300 GMS
BAKING POWDER – 10 GMS

METHOD:

1. CREAM BUTTER AND ICING SUGAR TOGETHER TILL LIGHT. ADD VANILLA ESSENCE AND MILK
2. MIX FLOUR AND BAKING POWDER TOGETHER AND ADD INTO THE CREAM LIGHTLY TILL JUST
MIXED
3. COVER THE MIXTURE WITH CLING FILM AND CHILL IN THE FRIDGE FOR ABOUT 30 MINUTES.
4. ROLL WITH FLOUR USING A ROLLING PIN, ABOUT ½ CM THICK
5. BAKE IN MEDIUM HOT OVEN (160 DEGREE CELCIUS FOR ABOUT 15 MINUTES) WITH FILLING
OF YOUR CHOICE.
BAKED CHEESECAKE

CRUST:

1. 1 3/4 CUPS (230G) OF GRAHAM CRACKER CRUMBS (FROM ABOUT 15 GRAHAM CRACKERS)

2. 2 TBSP SUGAR
3. PINCH SALT
4. 4 TBSP PLUS 1 TEASPOON (60G) UNSALTED BUTTER (IF USING SALTED BUTTER, OMIT THE
PINCH OF SALT), MELTED

FILLING:

1. CREAM CHEESE (900G), ROOM TEMPERATURE

2. GRANULATED SUGAR (270G)
3. PINCH OF SALT
4. 2 TEASPOONS VANILLA EXTRACT
5. EGGS - 4
6. SOUR CREAM (160 ML)
7. 2/3 CUP HEAVY WHIPPING CREAM (160 ML)

METHOD:

1. PULSE THE GRAHAM CRACKERS IN A FOOD PROCESSOR OR BLENDER UNTIL FINELY GROUND.
PUT IN A LARGE BOWL AND STIR IN THE SUGAR AND SALT. STIR IN THE MELTED BUTTER.
2. PREHEAT OVEN TO 350°F (175°C), WITH RACK IN LOWER THIRD OF OVEN.
3. PRESS THE GRAHAM CRACKER CRUMBS INTO THE BOTTOM OF THE SPRINGFORM PAN
4. PLACE THE PAN ON A BAKING SHEET AND BAKE AT 350°F (175°C) FOR 10 MINUTES. REMOVE
FROM THE OVEN AND LET COOL. 
5. TRIPLE WRAP PAN IN HEAVY DUTY FOIL
6. PREPARE THE SPRINGFORM PAN SO THAT NO WATER LEAKS INTO IT WHILE COOKING. PLACE
A LARGE 18-INCH BY 18-INCH SQUARE OF HEAVY DUTY ALUMINUM FOIL ON A FLAT
SURFACE.
7. PLACE THE SPRINGFORM PAN IN THE MIDDLE OF THE FOIL. GENTLY FOLD UP THE SIDES OF
THE FOIL AROUND THE PAN. MAKE SURE TO DO THIS GENTLY SO THAT YOU DON'T CREATE
ANY HOLES IN THE FOIL.
8. CUT THE CREAM CHEESE INTO CHUNKS AND PLACE IN THE BOWL OF AN ELECTRIC MIXER,
WITH THE PADDLE ATTACHMENT. MIX ON MEDIUM SPEED FOR 4 MINUTES UNTIL SMOOTH,
SOFT AND CREAMY. ADD THE SUGAR, BEAT FOR 4 MINUTES MORE.
9. ADD THE SALT AND VANILLA, BEATING AFTER EACH ADDITION. ADD THE EGGS, ONE AT A
TIME, BEATING ON MEDIUM LOW SPEED FOR ONE MINUTE AFTER EACH ADDITION. ADD
THE SOUR CREAM, BEAT UNTIL INCORPORATED.
10. ADD THE HEAVY CREAM,BEAT UNTIL INCORPORATED. REMEMBER TO SCRAPE DOWN THE
SIDES OF THE MIXER BOWL, AND SCRAPE UP ANY THICKER BITS OF CREAM CHEESE THAT
HAVE STUCK TO THE BOTTOM OF THE MIXER THAT PADDLE ATTACHMENT HAS FAILED TO
INCORPORATE.
11. POUR THE CREAM CHEESE FILLING INTO THE SPRINGFORM PAN, OVER THE GRAHAM
CRACKER BOTTOM LAYER. SMOOTH THE TOP WITH A RUBBER SPATULA.
12. PLACE THE ROASTING PAN WITH THE SPRINGFORM PAN IN IT, IN THE OVEN, ON THE LOWER
RACK.
13. CAREFULLY POUR THE HOT WATER INTO THE ROASTING PAN (WITHOUT TOUCHING THE
HOT OVEN), TO CREATE A WATER BATH FOR THE CHEESECAKE, POURING UNTIL THE WATER
REACHES HALFWAY UP THE SIDE OF THE SPRINGFORM PAN, ABOUT 1 1/4 INCHES.
(ALTERNATIVELY YOU CAN ADD THE WATER BEFORE PUTTING THE PAN IN THE OVEN,
WHICHEVER IS EASIER FOR YOU.)
14. BAKE AT 325°F (160°C) FOR 1 1/2 HOURS
15. TURN OFF THE HEAT OF THE OVEN. CRACK OPEN THE OVEN DOOR 1-INCH, AND LET THE
CAKE COOL IN THE OVEN, AS THE OVEN COOLS, FOR ANOTHER HOUR. THIS GENTLE
COOLING WILL HELP PREVENT THE CHEESECAKE SURFACE FROM CRACKING.
16. CHILL 4 HOURS
17. COVER THE TOP OF THE CHEESECAKE WITH FOIL, SO THAT IT DOESN'T ACTUALLY TOUCH THE
CHEESECAKE. CHILL IN THE REFRIGERATOR FOR A MINIMUM OF 4 HOURS, OR OVERNIGHT.
18. USE TOPPING OF YOUR CHOICE