Butter Cake

- Preapering Time : 25mins

- Cooking Time: 30mins
- Additonal Time: 10mins
- Total Time: 1hr 5mins
- Serving : 1hr 5mins
- Yeild: 1-8square cake

Recipe:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 cup white sugar
- ½ cup butter, room temperature
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¾ cup milk, room temperature

Directions:

Step1: Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch
square baking pan; line the bottom with parchment or wax paper, or dust lightly with
flour.

Step2: Sift flour, baking powder, and salt together in a large bowl.

Step3: Beat sugar and butter together in a large bowl with an electric mixer until light
and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla
extract.

Step4: Add flour mixture in 1/2 cup batches, alternating with milk, beating batter
briefly after each addition until just blended.

Step5: Pour batter into the prepared pan.

Step5: Bake in the preheated oven until a toothpick inserted into the center comes out
clean, about 30 minutes. Let cool in pan for 10 minutes before inverting onto a wire
rack to cool completely.

Peanut Butter Cake

- Preapering time: 20mims
- Cooking time: 30mins
- Total Time: 50mins
- Serving: 20

Recipe:

- 2 cups all-purpose flour

- 2 cups white sugar

- 1 teaspoon baking soda

- ½ cup milk

- 2 large eggs

- 1 teaspoon vanilla extract

- 1 cup water

- ½ cup butter

- ½ cup vegetable oil

- ½ cup peanut butter

Icing:

- ½ cup butter

- ½ cup peanut butter

 - ⅓ cup milk

- 1 teaspoon vanilla extract

- 4 ¾ cups confectioners' sugar

Directions:

Step1: Preheat the oven to 350 degrees F (175 degrees C). Grease a rimmed baking
sheet.

Step2: Make cake: Whisk together flour, sugar, and baking soda in a large bowl. Beat
milk, eggs, and vanilla into flour mixture with an electric mixer on low speed until
smooth.

Step3: Place water, butter, oil, and peanut butter into a saucepan; cook and stir over
medium heat until smooth, about 5 minutes. Stir peanut butter mixture into flour
mixture until batter is well mixed; pour and spread onto the prepared baking sheet.

Step4: Bake in the preheated oven until a toothpick inserted into the center of the
cake comes out clean, about 20 minutes.

Step5: Make icing: Melt butter and peanut butter in a saucepan over medium heat; stir
until smooth. Mix in milk and vanilla until combined. Whisk in confectioners' sugar
until icing is smooth, 3 to 5 minutes.

Step6: Pour icing over warm cake.

Chiffon cake
- Preapare Time: 30mins
- Cook Time: 1hr 5mins
- Additional Time: 2hrs
- Total Time : 3hrs 35mins
- Serving : 14
- Yeild: 1 10-inch tube cake

Recipe:
 - 2 cups sifted cake flour

- 1 ½ cups white sugar

- 1 tablespoon baking powder

- 1 teaspoon salt

- 7 large eggs, separated, divided

- ¾ cup cold water

- ½ cup vegetable oil

- 2 teaspoons vanilla extract

- 1 teaspoon lemon extract

- ½ teaspoon cream of tartar

Directions:

Step1: Preheat the oven to 325 degrees F (165 degrees C).

Wash a 10-inch angel food tube pan in hot soapy water to
ensure it is grease-free; dry well.

Step2: Measure flour, sugar, baking powder, and salt into a

sifter; sift into a bowl. Make a well; add egg yolks, water, oil,
vanilla extract, and lemon extract to the well in the order
listed. Do not beat.

Step3: Beat egg whites and cream of tartar in a separate, large

bowl until very stiff.

Step4: Using the same beaters, beat egg yolk batter until
smooth and light; pour slowly over egg whites. Gently fold
mixtures together with a rubber spatula; do not stir. Pour
batter into the angel food tube pan.
Step5: Bake cake in the preheated oven for 55 minutes.
Increase heat to 350 degrees F (175 degrees C) and continue
baking until a toothpick inserted into the center comes out
clean, 10 to 15 more minute

Step6: Invert the pan onto a wire rack. Let cool completely
before unmolding and frosting as desired.

Sponge Cake
- Prepreation Time: Less than
30mins

- Cooking time: 10-30mins

- Serves: 8

Recipe:

- 125g/4oz butter or margarine, softened

- 125g/4oz caster sugar
- 2 medium free-range eggs
- 125g/4oz self raising flour
- jam, lemon curd or whipped cream and berries, to serve

Directions:
Step1: Heat the oven to 180C/160C Fan/Gas 4 and line two 18cm/7in cake tins with
baking parchment.

Step2: Cream the butter and the sugar together until pale. Use an electric hand mixer if
you have one. Beat in the eggs.

Step3: Sift over the flour and fold in using a large metal spoon.

Step4: The mixture should be of a dropping consistency; if it is not, add a little milk.

Step5: Divide the mixture between the cake tins and gently spread out with a spatula.
Bake for 20-25 minutes, or until an inserted skewer comes out clean. Allow to stand for
5 minutes before turning on to a wire rack to cool.

Step6: Sandwich the cakes together with jam, lemon curd or whipped cream and
berries or just enjoy on its own.