[9/6, 10:38 PM] Mr Bee Cake Baby 😊: Fluffy Vanilla cake

10eggs

2teaspoons vinegar

1 and half cup castor sugar

2cups flour

3teaspoons baking powder

1/4cup cornflour

1/2cup oil

1cup milk

Preheat oven to 160degrees

Grease and line 2x8inch tins.

Sift flour,baking powder and cornflour six times.

Separate eggwhites and yorks into two separate bowls.

Add vinegar to the eggwhites.

Whisk half of the sugar,oil,milk and egg yorks till thick.

In a separate bowl beat eggwhites until glossy then you gradually start to add half of the sugar
till stiff soft peaks form.Fold into the egg york mixture flour in three batches.

Lastly fold in the egg whites until well blended. Do not overmix.

Bake for 45minutes to 1hour at 160degreese in 2x8inch tins.

For chocolate remove 1/4cup flour and add 1/4 cup cocoa powder.

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[9/6, 10:38 PM] Mr Bee Cake Baby 😊: Super chocolate cake

2 and 1/2cups flour

5teaspoons baking powder

1/4cup cocoa powder

1 and 1/2cups sugar

1cup coffee/hot water

5eggs separated

3/4cup oil

Pinch salt

1teaspoon vanilla essence

Line and grease two by 8inch tins and set aside. Sift flour,salt and baking powder 6times.

Put cocoa powder into the hot coffee or hot water,set aside to cool. Put flour into a mixing bowl
and make a hole in the center and then add yolks,oil,sugar,vanilla essence and cocoa mixture
and mix well until combined .Beat egg whites until stiff. Gently fold in egg whites until combined.

Pour into your lined tins and tap them to remove air bubbles.

Bake at 160-180 depending with your oven for 45minutes to 1hour or until done.

For vanilla omit cocoa powder and use milk instead of coffee or use water.

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[9/6, 10:38 PM] Mr Bee Cake Baby 😊: [2/18, 8:11 PM] Mr Bee: Granadilla Cake
2 and 1/2cups flour

1tablespoon baking powder

1and 1/2cups castor sugar

2and 1/2tablespoon cornflour

10eggs

1/2cup oil
1/2 cup milk

1/2cup granadilla juice

2teaspoon vinegar

1teaspoons vanilla essence

1 teaspoon granadilla essence

200g granadilla filling

Grease and line two by 8inch tins at 160 degrees.

Sift flour, baking powder and cornflour 6times and set aside.

In two bowls separate 7eggs,one bowl with egg whites and the other with egg yellow.

Into the egg yellow bowl crack the three eggs.

Beat egg whites with vinegar until glossy white then gradually start to add half of the sugar until
firm and soft peaks form.

In the egg yellow bowl add sugar,milk,granadilla juice,essence, granadilla jelly and oil. Mix until
frothy and sugar is dissolved. Then fold in flour in three batches until well combined,using one
direction to mix. Lastly fold in egg whites into the batter in three batches and combine until well
blended.

Pour the batter into your two tins. Tap the tins to remove air bubbles. Bake at 160 for 55mins to
1hour.

Icing and filling

Cool your cakes to room temperature

Cut your layers then put your finno and granadilla filling per each layer until done. Then ice the
sides and decorate accordingly.

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[9/6, 10:38 PM] Mr Bee Cake Baby 😊: Zim Vanilla Cake

2cups flour
3teaspoons baking powder

Pinch salt

250ml milk/water

1 teaspoon vinegar

1 and 1/4 cup white sugar/castor

5eggs separated

1/2 cup oil

Grease and line your tins.Sift together flour,baking powder and salt, sift 6times.

Make a hollow in the centre off the flour. Add egg yolks,sugar,oil and milk/water and beat till
blended and smooth. Don't over mix. Beat egg white with a teaspoon of vinegar, beat until soft
picks form. Fold in your egg white to the flour mixture until combined. Pour into 2x7 round tins
or 2x8 inch tins. Bake for 45-1hr in a preheated oven.

For medium use 1 and half recipe and large double

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[18/09, 14:09] +263 77 268 0164: Zim Red velvet

2cups flour

2tablesoons cocoa powder

2 and 1/2teasoons baking powder

1/2teaspoon soda

Pinch salt

1 and a 1/4cup sugar

1 teaspoon red powder colour/special red colour

1/2 cup oil

1cup milk
5eggs separated

Line and grease you tins and set aside. Sift flour,baking powder,soda,salt and cocoa powder and
set aside.

Add a teaspoon of vinegar to the milk and also the red colour and mix until well blended. Add
the other teaspoon of vinegar to the eggwhites and beat until soft peaks form and set
aside.Make hole into the flour and add egg york,sugar,vanilla,oil and milk mixture and beat until
blended. Fold in the eggwhites until blended. Pour into your lined tins and bake for 45mins- 1hr
in a preheated oven.

For medium use one and half of the r

[9/6, 10:38 PM] Mr Bee Cake Baby 😊: [2/2, 6:42 PM] Mr Bee: Chocolate capuchino cake
7eggs separated

2 cups cups flour

1 and 1/2cups castor sugar

1/2cup cocoa powder

half cup capuchino brewed

1/2cup oil

1/4cup cornflour

4 teaspoons baking powder

1teaspoon vanilla essence

1teaspoon capuchino essence

Grease and line 2x8inch tins on the bottom only

Separate eggs into two bowls one with eggwhites and the other one with egg yellow.

Add capuchino,1cup sugar,essence,milk and oil to the egg yellow bowl and whisk until well
blended.

Beat egg whites until frothy and gradually add half of the sugar.

Sift flour,cocoa powder,cornflour and baking powder. Sift six times. Add to the eggyellow
mixture and mix using one direction.

Fold in eggwhites and mix untill well blended

Pour into your greased and tins. Bake at 160degrees for 45minutes to 1hour

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[9/7, 6:35 PM] Mr Bee Cake Baby 😊: MILK AND EGGLESS CHOC CAKE
3 cups flour

2 cups sugar

1/2 teaspoon salt

6 tablespoons unsweetened cocoa

2 tablespoons baking powder

1 cup oil

2 cups water

2 teaspoons vinegar

2 teaspoons vanilla extract/essence

Mix th dry ingredients in a bowl really well, making

sure they're no lumps.

Mix liquids and add to th dry ingredients mixing well

Bake @180°C for 35 min or til toothpick inserted

comes out clean

Eggless fruit cake

250g butter or margarine

2 cups cake mix

Half cup cherries and nuts of your choice

3 cups flour

1 tin condensed milk

11/2 tsp bicarbonate of soda

11/2 tsp baking powder

1 cup hot water

Method

Oven 180deg... Heat butter,condensed milk,water and cake mix. Cool completely. Add cherries
and nuts, and sifted dry ingredients. Bake for 45mins or until skewer is dry.

Eggless Red Velvet Cake with Chocolate Cream Cheese Icing

Ingredients

2 & 3/4 cups Flour

2 cups sugar

1/4 cup unsweetened cocoa

2 tsp baking soda

1 tsp salt

1 & 3/4 cups milk

1 cup vegetable oil

3 Tbs vanilla essence

2 Tbs white vinegar

1/4 cup red food colouring

Method

Preheat oven to 180 deg or 160 deg for fan assisted ovens. Mix together dry ingredients. Add
wet ingredients but add the vinegar last. Whisk all the ingredients together. Pour into cake tins &
bake for 30 to 50 minutes until the skewer comes out clean.

Chocolate Cream Cheese Icing

Ingredients

250g cream cheese

125g butter

2 cups icing sugar

2 Tbs cocoa

2 tsp vanilla essence

Method

Cream together the icing sugar and butter. Add the cream cheese, cocoa & vanilla essence and
mix until the icing is smooth & decorate the way you want to. Enjoy!

Simple vanilla sponge cake

INGREDIENTS:

1 1/4 All purpose flour

1/2 cup butter

1 cup sugar

1/4 tsp salt

1/2 cup Milk

2 eggs

1/2 tsp vanilla essence

1 tsp baking powder

METHOD:

1 Cream sugar and butter in a bowl till light

and fluffy. Add egg one at a time and beat

well.Put the baking powder and salt to the

flour and mix well.

2 Add the flour and milk in an alternate way.

Then add vanilla essence to the mixture and

beat well.

3 Preheat oven to 350 deg F.

4 Grease the pan with butter. Pour the batter

into the pan.

5 Bake for 35 to 45 minutes in the oven.

Insert a toothpick in the centre of the cake if it

comes out clean, the cake is done.

6 Let it cool and remove from pan.

Simple Chocolate Sponge cake

60ml cooking oil

60ml cocoa

125ml hot water

3 eggs

5- 10ml vanilla essence

1 Cup cake flour

1 Cup sugar

1 tsp baking powder

Method

mix sugar oil and egg yolks in a bowl

in separate bowl mix cocoa with hot water

and add to yolk mixture

sift in the flour with baking powder.

beat the egg whites till still and then fold into

yolk mixture, be careful not to over mix. the

best is to fold in by hand with wooden spoon

just till the whiltes are incoporated...

bake at 180 degrees celsius till done. decorate

when cool with your favorite frosting..

** tip.... try adding grated orange to

this mixture for a whole new flavour.

[9/7, 6:35 PM] Mr Bee Cake Baby 😊: EGGLESS CHOCOLATE CAKE

Ingredients:

1 1/2 cup Cake Flour

1 cup Fine Sugar

5 tbsp Cocoa Powder

1 tsp Baking Soda

1/2 tsp Salt

1 cup Water

1/2 cup Vegetable Oil

2 tbsp Vinegar

2 tsp Vanilla Extract

1/2 tsp Instant Coffee

Method:

1. Preheat the oven to 170°C. Grease and line three 6 inch pans.

2. In a large bowl whisk all the dry ingredients.

3. In a small bowl, whisk all the liquid ingredients with the coffee granules.

4. Pour the wet ingredients into the dry ingredients. Whisk until everything is well mixed. Do not
over mix.

5. Divide the batter evenly into 3 pans.

6. Bake for about 25 minutes or until a toothpick inserted in the cupcake center comes out clean.
(Few crumbs clinging is absolutely fine... as it will be moist)

7. Unmould and cool completely.

[9/7, 9:02 PM] Mr Bee Cake Baby 😊: Chiffon lemon poppy seed
2 cupscake flour

4 teaspoons baking powder

½ t salt

1½ cups castor sugar

1tablespoon poppy seed

½ cup sunflower oil

1tablespoon lemon zest

1tablespoon lemon juice

Drops of egg yellow colour

2tablespoon cornstarch

¾ cup fresh milk

6 XL eggs,

separated

1 teaspoons lemon essence

1teaspoon vanilla essence

2teaspoon vinegar
*Method*

1. Preheat the oven to 180ºC. Line and grease 2x8inch tins. Put your poppy seed to the milk to
soften them for five minutes.

2. Sift the flour, baking powder, cornstarch, salt and

half of the castor sugar 6 times.

3. In a separate bowl, beat the oil, milk,

egg yolks,lemon juice, lemon and vanilla essence until

pale and yellow and stir into the flour mixture.

4. In a large mixing bowl, beat the egg whites with the vinegar until

soft peaks form.

5. Gradually add remaining sugar and

continue beating until stiff and glossy.Set aside.

6. Using a metal spoon gently stir a third of the egg white mixture into the batter to lighten it
before folding in the remaining egg whites. Scrape the bottom of the bowl to ensure the batter
is well blended.

7. Pour the batter into the greased and lined tins. Bake for 55-60 minutes.
The moment the cakes are out of the oven turn them over to a cooling rack to avoid shrinking

For vanilla cake omit poppy seed,lemon juice and essence.

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[9/8, 2:51 PM] Mr Bee Cake Baby 😊: *Sibs Favourite buns\doughnuts\bread receipe*
4 1/2 cups plain flour

4 1/2 teaspoons yeast

1 cup milk

1/2 cup sugar

3/4 cup water

1/2 cup cooking oil

1/2 teaspoon salt

Method.....

Mix 2 cups of flour with yeast and put aside.

In a separate bowl, heat milk, water, oil, sugar and salt to luke warm in the microwave (1
minute 30 seconds )

Add all at once to the flour mixture and beat until smooth.

Mix in the remaining flour to make soft dough.

Mix well until dough is soft and slightly stick then put the dough onto a floured surface.

Cover with a greased large bowl and let it rest for 15 minutes.

Shape dough into the size that you approximately 12-15 buns and put in a greased baking pan.
Leave it to rise until double in size (approximately 45 -60 minutes)

Put in the oven and bake @ 180°C until they are golden brown. (15-20 minutes)
For the glaze...

Mix 2 tablespoons of sugar and 2 tablespoons of water until the sugar dissolves

After taking out the buns from the oven just brush them with the glaze to gv them a shiny and
appetising look.

All the best ladies. If u come right with this recipe you will kiss good bye to buying bread.

Enjoy the softness

[9/8, 2:51 PM] Mr Bee Cake Baby 😊: Black forest cake

3 cups cake flour

4 and half teaspoons baking powder

1/4cup coca powder

2 and 1/4 cups castor sugar

3/4cup sunflower oil

3tablespoon cornstarch

1 and 1/2cups fresh milk

10 eggs,

separated

1tablespoon vanilla essence

2teaspoon vinegar

*Method*

1. Preheat the oven to 160ºC. Line and grease the bottom 3x8inch or 2x9inches tins.

2. Sift the flour,cocoa powder, baking powder, cornstarch, 6 times.

3. In a separate bowl,whisk the oil, milk,half the sugar,egg yolks, and vanilla essence until

pale and yellow and stir into the flour mixture.

4. In a large mixing bowl, beat the egg whites with the vinegar until

soft peaks form.

5. Gradually add remaining sugar and

continue beating until stiff and glossy.Set aside.

6. Using a metal spoon gently stir a third of the egg white mixture into the batter to lighten it
before folding in the remaining egg whites. Scrape the bottom of the bowl to ensure the batter
is well blended.
7. Pour the batter into the greased and lined tins. Bake for 55-60 minutes.

For filling use Black forest filling

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[9/8, 2:51 PM] Mr Bee Cake Baby 😊: Black Forest Cake 2

Ingredients:

2 cups Flour

1 ½ cupWhite Sugar

4 teaspoons Baking Powder

1/4cup Cocoa

Pinch Salt

4 Eggs, separated

275 ml Oil(1cup and 1/8cup)

1 tsp Vanilla Essence

275 ml Boiling Water(1cup and 1/8cup)

Method:

Preheat oven to 180C. Grease and line 2x 8inch tins.

Sift the *dry ingredients* together *6times* then

*add sugar* and blend together with a spoon.

*Beat egg yolks, oil

and vanilla essence together*

and *add to dry

ingredients* with boiling water. Eggwhites not needed.

Pour batter into prepared tins and bake for 35–45

minutes.

Once cool, slice each cake in half

Drizzle each layer with a little liqueur (cherry or

Kirsch) to moisten (optional).

Then spread each layer with whipped cream and

drained black cherries.

Finally top with the remaining cream and voila

Notes

For vanilla omit Cocoa powder and use milk or water

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Vanilla Cake

12eggs

1cup sugar

1cup cooking oil

1 teaspoon vanilla essence

3teaspoons baking powder

1and half cups flour

Preheat oven to 160degrees.

Grease and line your tins.

Sift *flour and baking powder* 6times and set aside.

In two mixing bowls separate *eggs*.

Beat *egg whites* until light and fluffy. Add one cup *sugar*. Beat until fluffy and shinny.

In another bowl with egg yellow add one cup *oil* and mix with a whisker until combined

Remove egg whites from a small bowl and put into a bigger bowl and add the *egg yellow*
mixture,mix with a spatula until well combined,sieve *flour* into the mixture and gently mix until
well combined,then add *vanilla essence* and mix put into 2x8inch tins with a four inch height
or a 10inch tin. Bake at 160degreese for 45minutes to 1hour.

For a chocolate add 1/4cup cocoa powder

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[9/8, 2:51 PM] Mr Bee Cake Baby 😊: [4/7, 8:11 PM] Mr Bee: [14/08 07:50] sharies: BUNS
The little secret to making super soft buns is adding a flour-water thick roux or paste which the
Japanese call Tangzhong. They have used this method for years and as a result they are known
for making the softest/fluffiest breads in the world.

Supersoft buns recipe

3 and 3/4 cup all purpose/ plain or bread flour

1tsp salt

4tbs melted butter

4tbs sugar

2tsp instant yeast

1cup luke warm milk

1egg

Flour/water mixture (roux/Tangzhong)

1/3cup flour
1cup water

Method:

1. Start by making the roux, in a small pot mix 1/3flour and 1cup water then heat the mixture on
medium heat and stir continuously until it forms a thick mixture. Remove from heat and mix
thoroughly the mixture until it looks smooth and sticky as shown in the picture. Leave the
mixture to completely cool to room temperature and set aside for later use.

2. In a bowl put 3 and 1/2 cups flour, add salt, sugar, yeast and mix. Make a well in the centre
and add melted butter, lukewarm milk, egg. Mix well.

3. Add the roux ( that flour paste) to the dough mixed in step

2 and mix well as shown in the picture. Using the remaining 1/4 cup flour dust the surface
regularly as you knead the dough for 15mins. Add a little more flour if its too thin. The dough is
very sticky so add a little flour on the surface as you knead until it looks smooth and elastic.

4. Put a tsp of cooking oil in a clean bowl and put the dough, roll it over to completely coat it
with oil then cover with plastic wrap or damp kitchen towel, put in a warm place and allow to
rise for about 1hr. ( I switch on my oven 2-3mins then off to create a warm environment for the
dough to rise)

5. Punch the dough and knead about 1min on a floured surface to remove all air bubbles. Divide
the dough into 12 and shape into tight balls and place them in greased 9x13inch deep baking
pan. Dust your hands with a little flour on shaping to prevent any stickiness.

6. Place the little balls about 1.5-2cm apart and cover the pan with greased plastic wrap to
prevent buns from sticking on it after rising or cover with a damp clean kitchen towel. Put the
buns in a warm place again and allow to rise again about 30mins.

7. Preheat oven to 400F or about 200C and bake for about 15mins or until nicely browned.

8. As soon as they come out of oven brush with sugar water syrup to glaze.

Sugar syrup

Dissolve 2 tbsp sugar in 2 tbsp water.

Result should be super-soft buns, very fluffy.

Serve with any hot beverage of your choice. Amount of sugar can be reduced and that converts
them to savory buns to eat with soup.

[14/08 07:50] sharies: Zim bun recipe

Zim buns recipe

500g plain flour

300ml milk

1teaspoon salt

3tablespoons sugar

7g quick acting yeast

1egg

40g margarine

Mix milk and margarine and warm on the stove. Do not boil the milk. Sift the flour and salt into a
bowl and make a well in the middle. Put the yeast and egg in the well. Then sprinkle the sugar
on the flour. Pour the milk mixture into the well and mix thoroughly. It should not be runny.
Knead the dough and put in an oiled bowl. Cover with a wet dish towel or a plastic bag and leave
to rise until double in size. Knead again to knock the air out of the dough. Cut into smaller
pieces and roll into buns and lay on a tray. Cover the tray with a wet dish towel or plastic bag
and let the buns rise. Bake in an oven at 200•C for 15 mins or until golden.

For glazing melt 2tablespoons sugar in 2 tablespoons water and boil on the stove. Brush the
glaze on the buns and enjoy!!!

[14/08 07:50] sharies: Zimbabwean buns shushu 👑: Ingridients

2 teaspoons fast action yeast

450g all purpose flour, if you hv bread flour even better

50 g margarine

1 egg

3 tablespoons sugar

1 teaspoon salt

2 tablespoons powdered milk

225ml water

For the glaze

2 tablespoons sugar

2 tablespoons water

Method

1. Melt margarine in a small saucepan. Add water, this mixture should be blood temperature,
warm to the touch not hot.

2. In a separate bowl mix together 350 g flour, sugar, salt, yeast and the powdered milk.
3. Make a well in the and add the egg and water/butter mixture, stir well using a woiden spoon

4. Flour the work surface with the remaining 100g of flour and knead the dough until smooth
(roughly 15 minutes, good arm workout)

5. When the dough is nice and smooth place the dough in a bowl and cover loosely with a wet
dishtowel to prevent the dough frm loosong moisture. Leave the dough to rise for an hour

6. When the dough is ready lightly flour your work surface and knock the air out

7. Divide the dough into 12 equal parts, use s knife to divide.

8. Arrange the dough in a greased baking tray evenly spaced out

Cover loosely with a cloth and leave to rise for 30 to 40 mins.

Bake in a preheated oven for 15mins @ 220 degrees

To make the glaze mix sugar and water and heat in a saucepan.

When the buns are baked removr frm oven and brush with glaze

[14/08 07:51] sharies: HOT CROSS BUNS FOR EASTER

Ingredients

For the buns

500g Gloria Cake Flour

½ tsp salt

2 heaped tsp mixed spice

50g caster sugar

200g mixed dried fruit

7g dried yeast

200ml milk

2 eggs

For the crosses & glaze

3 tbsp Gloria Plain

sugar and water mixture for brushing the buns

Method

Tip the flour into a bowl and stir in the salt, mixed spice and sugar. Rub in the butter with

your fingertips. Stir in the dried fruit, then sprinkle over the yeast and stir in. Gently warm

the milk so it is hot, but still cool enough to put your finger in for a couple of seconds. Beat

with the eggs, then pour into the dried ingredients. Using a blunt knife, mix the ingredients

to a moist dough, then leave to soak for 5 mins. Take out of the bowl and cut the dough into

8 equal pieces. Shape the dough into buns on a floured surface. Space apart on a baking

sheet, cover loosely with cling film, then leave in a warm place until half again in size. This

will take 45 mins-1 hr 15 mins, depending on how warm the room is. When the buns are

risen, heat oven to 220C/fan 200C/gas 7. Mix the flour with 2 tbsp water to make a paste.

Pour into a plastic food bag and cut one of the corners. Pipe crosses on top of

each bun. Bake for 12-15 mins until risen and golden. Trim the excess cross mixture from

the buns , then brush all over with honey or golden syrup. The buns will keep fresh for a

day. After that they are best toasted and served with butter.

[4/8, 1:34 PM] Mr Bee: [3/29, 11:18] +263 77 342 0022: Vanilla chiffon cake

2cups flour

3teaspoons baking powder

2tablepoons cornflour

1and half cups sugar

8eggs separated

1cup milk

1/2cup oil
2teaspoons vinegar

2teaspoons vanilla essence

Grease and line 2x8inch tins or 2x9inch tins.

Sift flour,baking powder and cornflour for about 6times.

Separate eggs into two bowls,one bowl with egg white the other one with egg yellow.

Put vinegar into egg whites and beat until firm then you start to add 3/4cup of the sugar until
well blended and firm.

Add 3/4cup sugar,oil,milk and vanilla essence to the egg yellow and mix until well blended. Fold
in flour in three batches until well blended. Add egg whites bit by bit folding in after each
addition until well blended. Pour into your tins then tap them to remove air bubbles.

Bake at 160degrees for 45minutes to 1hour or until done.

For chocolate add 1/4cup cocoa powder

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[3/30, 11:08] +263 77 707 5244: *LEMON POPPYSEED CAKE*

INGREDIENTS

LEMON POPPYSEED CAKE

2 1/2 cups (325g) all purpose flour

1 3/4 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/2 cup (112g) unsalted butter, room temperature

1/2 cup (120ml) vegetable oil

1 1/2 cups (310g) sugar

1/2 tsp vanilla extract

4 large eggs

3/4 cup (180ml) milk

1/2 cup (120ml) fresh lemon juice

2 tbsp fresh lemon zest

2 tbsp poppy seeds

LEMON CREAM CHEESE FROSTING

16 oz (452g) cream cheese, room temperature

3/4 cup (172g) butter, room temperature

10 cups (1150g) powdered sugar

1 tbsp fresh lemon juice

1 tbsp fresh lemon zest

INSTRUCTIONS

1. Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the
sides. Preheat oven to 350°F (176°C).

2. Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside.

3. Add the butter, oil, sugar and vanilla extract to a large mixer bowl and beat together until light
in color and fluffy, about 1 1/2 to 2 minutes. Do not skimp on the creaming time.

4. Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides
of the bowl as needed to be sure all ingredients are well incorporated.

5. Add half of the dry ingredients to the batter and mix until mostly combined.
6. Combine the milk and lemon juice, then slowly add the mixture to the batter and mix until well
combined.

7. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the
sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the
batter.

8. Add the lemon zest and poppy seeds and gently stir to combine.

9. Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a
toothpick comes out with a few crumbs.

10. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to
cooling racks to cool completely.

11. To make the frosting, add the cream cheese and butter to a large mixer bowl and beat until
well combined and smooth.

12. Add about half of the powdered sugar and mix until well combined and smooth.

13. Add the lemon juice and zest and mix until well combined.

14. Add the remaining powdered sugar and mix until well combined and smooth. Add more or
less powdered sugar, as desired for consistency purposes.

15. To put the cake together, use a large serrated knife to remove the domes from the top of the
cakes so that they’re flat, if needed.

16. Place the first cake on a serving plate or a cardboard cake round.

17. Spread about 1 cup of frosting evenly on top of the cake.

18. Add the second layer of cake and another cup of frosting.

19. Top the cake with the remaining layer and frost the outside of the cake. Refer to my tutorial
for frosting a smooth cake, if needed. To make the line pattern in the side of the cake, I used
one of the decorative sides on this icing smoother.

20. Finish off the cake as you like. I added rosettes around the top outer edge and sprinkled on
some poppy seeds. I also added some lemon slices.

21. Refrigerate the cake until ready to serve. Cake is best served cool, but not necessarily cold.

[4/8, 21:18] +263 77 605 3513: Vanilla chiffon cake

2cups flour

3teaspoons baking powder

2tablepoons cornflour

1and half cups sugar

8eggs separated

1cup milk

1/2cup oil

2teaspoons vinegar

2teaspoons vanilla essence

Grease and line 2x8inch tins or 2x9inch tins.

Sift flour,baking powder and cornflour for about 6times.

Separate eggs into two bowls,one bowl with egg white the other one with egg yellow.

Put vinegar into egg whites and beat until firm then you start to add 3/4cup of the sugar until
well blended and firm.

Add 3/4cup sugar,oil,milk and vanilla essence to the egg yellow and mix until well blended. Fold
in flour in three batches until well blended. Add egg whites bit by bit folding in after each
addition until well blended. Pour into your tins then tap them to remove air bubbles.

Bake at 160degrees for 45minutes to 1hour or until done.

For chocolate add 1/4cup cocoa powder

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[5/3, 17:29] +263 78 702 6595: I am reposting these notes please take note of what is written so
that you can produce a cake that has not sunk in the centre

Why Do Cakes Sink in the Middle?

Baking is a wonderful pastime, but sometimes disaster strikes. Here are some of the most
common reasons cakes fall in the middle:

Incorrect oven temperature

Underbaking the cake

Expired baking powder

Too much baking powder or baking soda

Incorrect measurement of ingredients

Opening the oven door too early

Closing the oven door too sharply

Overbeating the batter in the last stage

Mixing the ingredients in the wrong order

Incorrect moisture levels

Incorrect pan size

Cooling the cake too quickly

Batter sitting too long before baking

[5/26, 14:36] +263 77 835 4995: Lemon Chiffon Cake Recipe.

Ingredients: (Yield 12-16 servings)

7 eggs, separated

2 cups all-purpose flour

1½ cups sugar

3 teaspoons baking powder

1 teaspoon salt

¾ cup water

½ cup canola oil

4 teaspoons grated lemon peel

2 teaspoons vanilla extract

½ teaspoon cream of tartar

LEMON FROSTING:

¹⁄3 cup butter, softened

3 cups confectioners’ sugar

4½ teaspoons grated lemon peel

Dash salt

¼ cup lemon juice

Method:

Place egg whites in a large bowl; let stand at

room temperature for 30 minutes.

In another bowl, combine the flour, sugar,

baking powder and salt. Whisk the egg yolks,

water, oil, lemon peel and vanilla; add to dry

ingredients and beat until well blended. Add

cream of tartar to egg whites; beat on

medium speed until soft peaks form. Fold

into batter.

Gently spoon into an ungreased 10-inch tube

pan. Cut through batter with a knife to

remove air pockets. Bake on the lowest oven

rack at 325° for 50-55 minutes or until top

springs back when lightly touched.

Immediately invert pan; cool completely,

about 1 hour.
Run a knife around sides and center tube of

pan. Remove cake to a serving plate. In a

small bowl, combine frosting ingredients;

beat until smooth. Frost top of cake.

[6/6, 19:27] +263 78 370 7000: [12/29/2017, 08:33] +263 77 271 3424 : Zim zweet buns
Ingredients:

1 3/4 teaspoon fast action yeast

350g plus 100g All purpose flour, if you can get bread flour even better

50g butter/ margarine

1 egg

3 tablespoons sugar

1 teaspoon salt

2 tablespoons milk powder

225ml water

For the Glaze

2 tablespoons Sugar

2 tablespoons Water

Method:

If you have a bread machine, put all ingredients in the order specified by manufacturer and use
the “dough” setting on your machine. When the dough is ready, go to step 8

If doing it by hand,melt butter in a small saucepan. Add water. You want this mixture to be blood
temperature (warm to the touch not hot)

In a separate bowl mix together 350g flour, sugar, salt, yeast and milk powder.

Make a well in the centre and add in the egg and water/ butter mixture, stir well using a wooden
spoon

Flour the wok surface using the remaining 100g of flour and knead until smooth (roughly 15
minutes- really good work out!!!)

When the dough is nice, smooth and elastic you know the gluten is developed

Place the dough in a bowl and cover loosely with cling film or a wet tea towel. This prevents
your dough drying up. Leave the dough to rise until it has doubled in size (roughly an hour)

In the mean time, line a swissroll tin with baking parchment

When the dough is ready, lightly flour your work surface and knock the air out

Divide the dough into 12 equal portions (TIP- I use a knife to slice the dough into 2 equal halves,
divide each half into 2 (giving 4 equal portions) then divide each quarter further into 3. This
results in 12 evenly sized buns)

Arrange the dough in the pan spaced out evenly

Cover loosely with greased clingfilm and let rise for 30 to 40 minutes

Bake in a preheated oven (200 °C Fan/ 220°C Conventional) for 15 minutes

To make the glaze, mix sugar and water in a microwave safe bowl and heat for 20 seconds in
the microwave (alternatively you can do this in a saucepan on the hob)

When the buns are cooked remove from the oven and brush with glaze

NB: If you are using a bread machine to make the dour remember to put all the flour (450g)

[12/29/2017, 08:34] +263 77 271 3424 : Zim buns recipe

500g plain flour

300ml milk

1teaspoon salt

3tablespoons sugar

7g quick acting yeast

1egg

40g margarine
Mix milk and margarine and warm on the stove. Do not boil the milk. Sift the flour and salt into a
bowl and make a well in the middle. Put the yeast and egg in the well. Then sprinkle the sugar
on the flour. Pour the milk mixture into the well and mix thoroughly. It should not be runny.
Knead the dough and put in an oiled bowl. Cover with a wet dish towel or a plastic bag and leave
to rise until double in size. Knead again to knock the air out of the dough. Cut into smaller
pieces and roll into buns and lay on a tray. Cover the tray with a wet dish towel or plastic bag
and let the buns rise. Bake in an oven at 200•C for 15 mins or until golden.

For glazing melt 2tablespoons sugar in 2 tablespoons water and boil on the stove. Brush the
glaze on the buns and enjoy!!!

There yu go

[6/6, 19:28] +263 77 368 7487: School buns recipe (amabuns) (mabuns)...

4 1/2 cups plain flour

4 1/2 teaspoons yeast

1 cup milk

1/2 cup sugar

3/4 cup water

1/2 cup cooking oil

1/2 teaspoon salt

Method.....

Mix 2 cups of flour with yeast and put aside.

In a separate bowl, heat milk, water, oil, sugar and salt to luke warm in the microwave (1
minute 30 seconds )

Add all at once to the flour mixture and beat until smooth.
Mix in the remaining flour to make soft dough.

Mix well until dough is soft and slightly stick then put the dough onto a floured surface.

Cover with a greased large bowl and let it rest for 15 minutes.

Shape dough into the size that you approximately 12-15 buns and put in a greased baking pan.
Leave it to rise until double in size (approximately 45 -60 minutes)

Put in the oven and bake @ 180°C until they are golden brown. (15-20 minutes)

For the glaze...

Mix 2 tablespoons of sugar and 2 tablespoons of water until the sugar dissolves

After taking out the buns from the oven just brush them with the glaze to gv them a shiny and
appetising look.

All the best ladies. If u come right with this recipe you will kiss good bye to buying bread.

Enjoy.😋

Try this recipe you won't go wrong

[6/12, 14:36] Mr Bee: Carrot cake

2 cups flour

1 teaspoon soda

1 teaspoon baking powder

1teaspoon cinnamon

2cups grated carrots

1cup mixed fruits

Zest of one orange and juice 1/2cup pecans (optional)

4eggs

1cup brown sugar

1cup oil

Whisk eggs,sugar,oil and teaspoon vanilla till the sugar dissolves. Add sifted dry
ingredients(flour,baking powder,soda and spices) Fold in the flour lightly then add
carrots,raisins,pecans,zest and juice,mix well and bake at 160 for 1 and 1/2hr or till done. Notes
if dried fruits are big cut them to small pieces 0

and pecan nuts. Oranges varry with sizes so if they are small you can use two oranges. you can
add two banana.

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[6/29, 09:26] +263 77 835 4995: Hot milk vanilla sponge cake

Ingredients

2 cups cake flour

2tsp baking powder

1 1/2 cup castor sugar

4 eggs

1 cup milk

2 tbsp oil

1 tsp vanilla essence

60g margarine or butter

Method
Sift flour and baking powder together place milk margarine oil and essence on stove and
heat don't boil. Beat egg and sugar for 7 mins with your mixer, then add flour to your
sugar and egg alternately fold in then add the hot milk at last do not over mix and
bake at 180degrees for 20 - 30minutes. ....

For the chocolate sponge add 1/3 cup cocoa to the flour and extra 1/4 cup milk but u
can still add your vanilla essence if you like and for the mocha use ricoffy dissolve 2
tbsp of ricoffy in a little water and put in the milk and oil or u can add more coffee
depends on how strong u want it to be ......But the recipe is the same hope it helps.
😋😋😋
...........Happy cooking ladies

[7/13, 22:03] +27 73 527 4053: Mr bee's vanilla sponge cake

1 1/2cups sugar

1 cup milk

3/4 cup oil

1/4 teaspoon salt

2teaspoon vanilla

4eggs

2 1/2 cup flour

1 tablespoon baking powder

Preheat your oven at 180 degrees and line two by 8inch tins. Make sure all your ingredients are
at room temperature.

With a mixer mix eggs and sugar until mixture is pale or resembling custard. Add wet
ingredients then dry sifted ingredients. With a mixer mix on high or 30sec to a minute dont over
mix.

Pour into tw by 8inch prepared tuns. Bake at 180degrees for 20mins.

Notes

You can also make cup cakes using this recipe

For Mable cake mix two tablepoons cocoa powder,1teaspoon sugar and three tablespoons milk
then mix and add one third of the vanilla butter then mix until combined. Pour you butter into
tins alternating with the cocoa mixture when done use a folk to stir the batter and make a Mable
effect.

For zebra cake just follow the zebra method.

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[7/15, 09:04] +263 78 750 7142: Mr Bee: Vanilla cake 5/7

2 and 1/2cups flour

1tablespoon baking powder

1and 1/2cups castor sugar

2and 1/2tablespoon cornflour

7eggs

1/2cup oil

1cup milk

2teaspoon vinegar

2teaspoons vanilla essence

Grease and line two by 8inch tins at 160 degrees.

Sift flour, baking powder and cornflour 6times and set aside.

In two bowls separate 5eggs,one bowl with egg whites and the other with egg yellow.

Into the egg yellow bowl crack the two eggs.

Beat egg whites with vinegar until glossy white then gradually start to add half of the sugar until
firm and soft peaks form.

In the egg yellow bowl add sugar,milk, essence and oil. Mix until frothy and sugar is dissolved.
Then fold in flour in three batches until well combined,using one direction to mix. Lastly fold in
egg whites into the batter in three batches and combine until well blended.

Pour into 2x8inches or 2x9inches tins and bake at 160 for 55mins to 1hour.
Variations

For chocolate cake remove 1/4cup flour and add 1/4cup cocoa powder

Red velvet add 2tablespoons cocoa powder to the flour and 1teaspoon colour the milk

For strawberry flavour add 1teaspoon strawberry paste

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[9/21, 17:40] +27 84 978 1303: *Milcah's Red velvet cake*

3¹/2 cups flour

3tsp baking powder

1¹/2 teaspoon soda

1¹/4 cup sugar

3eggs

1¹/2 cups Maasi

2 tablespoons vinegar

1¹/4 cups oil

2teaspoons cocoa powder

2 Teaspoons vanilla essence

1 teaspoonRed velvet paste or 2 tablespoons crimson pink colour

Sift flour,baking powder,cocoa and baking soda

In a separate bowl mix eggs,sugar,milk,vinegar and oil and colour

Add liquids to flour mixture and and mx until combined

*Seperate mixture into 3 tins and bake at 175° for 30mins*

[9/29, 09:34] +263 78 536 5997: Cake baby by mr bee

☎263772680164
For all your mouth watering cakes and more

Price list in US

Sponge cakes with fresh cream.

Round

Extra small 15

Small 20

Med 30

Large 40

Square

Extra small 20

Small 25

Med 35

Large 45

Sponge cakes with plastic

icing

Small 25

Medium35

Large 45

**Other complex designs

will be charged for accordingly.

Red velvet and black forest

Cakes

Extra small 20

Small 25

Medium 35

Large 45

Carrot cake with fresh Cream

Extra small 20

Small 30

Medium 40

Large 50

Carrot cake with plastic

Icing

Extra small 25

Small 35

Medium 45

Large 55

Light fruit cake

Extra small 25

Small 35

Medium 45

Large 60

Diabetic cakes

Extra small 15usd

Small 20

Med 30

Large 40

Cupcakes

Plain with fresh cream 12 per dozen

Themed with fruits and images 15 per dozen

**Other complex designs

will be charged according to complexity.

Ecocash,bond and transfer accepted.

WEDDING CAKES
Small 4 inches 20U

5 inches 30US

6 inches 40 US

7inches 50US

8inches 60Us

Medium 9 inches 90 US

Large 10 inches 120US

Extra large 12 inches 150Us.

**Other complex designs

will be charged accordingly .

We have a cake for every budget

Ecocash, bond and transfer accepted.

We also offer baking and

snack lessons in the comfort of your homes.

Cake baby by mr bee

Baked with love from the heart....

263772680164
Fb cake baby by mr bee

Email:mrbeebrian@gmail.com

[11/11, 03:48] +263 71 229 6212: Marble Cupcakes

Ingredients

Cupcakes:

4 egg whites room temperature

1 cup white granulated sugar

1 tsp vanilla extract

1/2 cup vegetable oil

2 cups all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup buttermilk

__

1/3 cup unseweet cocoa powder

1/4 cup buttermilk

Instructions

Cupcakes:

Preheat the oven to 150 to 180 C and line a muffin pan with cupcake liners or grease muffin tin
with margarine and dust with flour

Sift flour, baking soda, salt and baking powder together and set aside.
Make sure your other ingredients are ready.

In a bowl of an electric mixer, beat egg whites for a few seconds and slowly start pouring in
sugar. Beat for 3-4 minutes, until white and fluffy.

Start pouring in oil slowly as the eggs are still beating.

Add vanilla and lower the speed to low.

Alternating, add flour mixture and buttermilk in two parts, starting and ending with dry
ingredients. Mix until just combined.

Take out half the batter.

Mix in cocoa powder and additional 1/4 cut buttermilk to the remaining batter in the mixer until
just combines. Make sure to scrape sides and bottom of the bowl and mix until all combined.

To make things easier on you, add batter to two separate piping bags and fill cupcake liners 3/4
full, using both bags at the same time, with chocolate and vanilla batter being side by side.

Once all the cupcakes are filled, take a toothpick and swirl the batter a couple of times, to form
marble texture.

Bake for 17-19 minutes ibn so.

[9/8, 2:51 PM] Mr Bee Cake Baby 😊: Cherry ripple cake

2 and 1/2cups flour

1tablespoon baking powder

1and 1/2cups castor sugar

1 teaspoon red colour

2and 1/2tablespoon cornflour

10eggs

1/2cup oil

1cup milk

2teaspoon vinegar

1teaspoons vanilla essence

1 teaspoon cherry essence

200g cherry filling

Grease and line two by 8inch tins at 160 degrees.

Sift flour, baking powder and cornflour 6times and set aside.

In two bowls separate 7eggs,one bowl with egg whites and the other with egg yellow.

Into the egg yellow bowl crack the three eggs.

Beat egg whites with vinegar until glossy white then gradually start to add half of the sugar until
firm and soft peaks form.

In the egg yellow bowl add sugar,milk, essence and oil. Mix until frothy and sugar is dissolved.
Then fold in flour in three batches until well combined,using one direction to mix. Lastly fold in
egg whites into the batter in three batches and combine until well blended.

Pour 1/3 of the batter into a bowl then colour with red colour until well blended.

Pour the Uncoloured batter into your two tins. Then lastly add the coloured batter on the center
of the tins and then just mix a bit with a fork. Tap the tins to remove air bubbles. Bake at 160 for
55mins to 1hour.

Icing and filling

Cool your cakes to room temperature

Cut your layers then put your finno and cherry filling per each layer until done. Then ice the sides
and decorate accordingly.

Variations
For chocolate cake remove 1/4cup flour and add 1/4cup cocoa powder

Red velvet add 2tablespoons cocoa powder to the flour and 1teaspoon colour the milk

For strawberry flavour add 1teaspoon strawberry paste

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[9/8, 2:51 PM] Mr Bee Cake Baby 😊: Vanilla Chiffon cake

10 eggs separated

2 and 1/2 cups flour

1 and 1/2cups castor sugar

1cup milk/water

1/2cup oil

2 and 1/2 tablespoons cornflour

Three teaspoons baking powder

2teaspoon vanilla essence

Grease and line 2x8inch tins on the bottom only

Separate eggs into two bowls one with eggwhites and the other one with egg yellow.

Add milk/water,1cup sugar,essence and oil to the egg yellow bowl and whisk until well blended.

Beat egg whites until frothy and gradually add half of the sugar.

Sift flour,cornflour and baking powder. Sift six times. Add to the eggyellow mixture and mix
using one direction.

Fold in eggwhites and mix untill well blended.

Bake for 45minuted to 1hour at 160degrees

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[9/9, 11:23 PM] Mr Bee Cake Baby 😊: *HEALTHY PEANUT BUTTER-BANANA MUFFİNS*

*Ingredients*

2 ripe large bananas mashed

¼ cup pure maple syrup

1/2 cup whole milk Plain Greek Yogurt

1 large egg

1/2 cup whole milk

1/2 cup creamy peanut butter

2 teaspoons vanilla extract

1 ¾ cups white whole wheat flour

1 teaspoon ground cinnamon

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

*İnstructions*

*Preheat oven to 425°F degrees.

*Line a 12-count muffin pan with muffin liners or spray with nonstick spray.

Set aside.

*In a medium bowl, mix the mashed bananas, maple syrup, yogurt, egg, milk, peanut butter and
vanilla together until smooth.
*In a large bowl, whisk together the flour, cinnamon, baking soda, baking powder, salt. Pour the
wet ingredients into the dry ingredients and stir until just combined.

* Do not overmix the batter or you will have tough muffins.

*Evenly distribute the batter between the muffin cups. (I use an ice cream scoop for easy
portioning).

*Bake for 5 minutes at 425°F degrees.

Keeping the muffins in the oven, reduce the oven temperature to 350°F and continue to bake for
another 12 minutes or until a toothpick inserted in the center comes out clean.

*HONOURİO HEALTHY KITCHEN 👩 🍳*

[9/11, 7:36 PM] Mr Bee Cake Baby😊: Blackforest Cake

2Cups cake flour

3Tsp baking powder

6 Eggs

1/2 Cup Cocoa powder

2Tablespoons cornflour

2 cups White sugar

1/2 cup Cooking oil

1Cup boiling water

1tspn vanilla essence

2teaspoons vinegar

Pinch salt

Cherry filling

Fresh cream
Preheat oven 160•

Grease 2x8inch baking tins

sift flour and set aside

in a big bowl mix cocoa powder with boiling water

Add sugar and mix untill dissolved.

Add cooking oil, vanilla essence and salt and mix well

Separate egg white and yolk adding yolk to your mixture and put egg white in a bowl.

Mix together the yolk and cocoa mixture

Add flour to cocoa mixture and mix till smooth.

Whisk egg whites till foamy

Fold whites into your cake mixture

Pour into prepared tins and bake for 45-1hr or till tooth pick comes out clean when inserted

Let t cool

I normally bake in evening n ice in th mrng so that they would have cooled

When icing your cake

Whip fresh cream till soft piks start to form or for 5-10mins

Cut your cake so tht you have 3 cakes

Spread cherry filling

Then spread fresh cream put back the over top

And start icing the sides then top

Enjoy!!!!!!
Cake baby by Mr bee

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😊: Red velvet cake

[9/11, 7:36 PM] Mr Bee Cake Baby

2 cupscake flour

4 teaspoons baking powder

Pinch salt

1 1/2 cups castor sugar

2 tablespoons cocoa powder

1/2 cup sunflower oil

1 teaspoon poncho red colour

2tablespoon cornstarch

1cup fresh milk

8XL eggs,

separated

1teaspoon vanilla essence

2teaspoon vinegar

*Method*

1. Preheat the oven to 180ºC. Line and grease 2x8inch tins.

2. Sift the flour, baking powder, cornstarch,cocoa powder, salt and

half of the castor sugar 6 times.

3. In a separate bowl, beat the oil, milk,

egg yolks, red colour and vanilla essence until

pale and yellow and stir into the flour mixture.

4. In a large mixing bowl, beat the egg whites with the vinegar until

soft peaks form.

5. Gradually add remaining sugar and

continue beating until stiff and glossy.Set aside.

6. Using a metal spoon gently stir a third of the egg white mixture into the batter to lighten it
before folding in the remaining egg whites. Scrape the bottom of the bowl to ensure the batter
is well blended.

7. Pour the batter into the greased and lined tins. Bake for 55-60 minutes.
The moment the cakes are out of the oven turn them over to a cooling rack to avoid shrinking

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[9/11, 8:08 PM] Mr Bee Cake Baby 😊: Vanilla sponge cake

3cup flour

4 and half teaspoons baking powder

3tablespoons cornflour

6eggs

3/4 cup oil

1cup milk

1 and half cups sugar

2teaspoons vanilla essence

Grease and line two by 8inch tins with height or 3 by 7inch tins.

Sift flour,baking powder and cornflour six times and set aside.

In a mixing bowl,crack six large eggs and add essence and sugar and beat for 5 to 8minutes
until pale yellow. Add oil and beat for a minute. Add milk and beat for a minute. Reduce mixer
speed to 1 on the speed dial. Lastly add flour in three batches and beat for less than three
minutes. Take care not to over mix.

Notes

You can also make cups using this recipes.

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[9/11, 9:15 PM] Mr Bee Cake Baby 😊: 5 Star Moist Chocolate Cake
Ingredients

2 cups flour

1 1/2 cups sugar

1/2 cup cocoa

1 1/2tsp baking soda

1 1/2tsp baking powder

2 large eggs

1/4 tsp salt

1 cup buttermilk / milk + 1 tbsp white vinegar

2/3 cup oil

1&1/2 tsp vanilla

1 cup boiling water/ strong coffee

Preparation

1. Preheat oven to 180oC

2. Place all ingredients except the cup of boiling water into a mixing bowl.

3. Mix at medium speed. After abt 1 minute add the 1 cup of boiling water. Continue to mix until
all ingredients are blended and smooth.

4. Pour into a greased and floured baking dish. 9"*13" baking dish.

5. Bake for 1hr. Cupcakes 22-23mins or 2*12" round tinsb 45mins.

6. Allow to cool.

Ganache

Melt 2 chocolate slabs in 125ml hot milk or cream

*This for small so for medium you double the ingredients*

https://chat.whatsapp.com/KvVAV9y64VZ1jYrWHjpVd1

[9/12, 9:09 PM] Mr Bee Cake Baby 😊: Orange and Coconut cake
2 and half cups flour

3teaspoons baking powder

2and half tablespoons cornflour

Zest and juice of one orange

1/4cup dessicated coconut

1 cup milk

1/2cup oil

8eggs

1 and half cup sugar

2teaspoons vinegar

1teaspoons vanilla essence

1teaspoon coconut essence

Grease and line 2 by 8inch tins or three by 7inch tins.

Sift flour, cornflour,and baking powder and sift six times and set aside.

In two mixing bowls separate eggwhites and egg yellow. Make sure the egg yellow does not get
into the eggwhites bowl. Add vinegar to eggwhites bowl.

In the egg yellow bowl add half of the sugar,oil,milk, dessicated coconut and essence. Whisk
until the sugar is dissolved.

Beat the egg whites until glossy white then you gradually start to add the half of the sugar and
beat until firm and soft picks form. In the egg yellow bowl mixture add flour and whisk using one
direction in three batches. Finally fold in the the eggwhites until finished. Lastly pour batter into
you baking tins. Bake at 160degrees for 45minutes to one 1hour.

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[9/13, 6:21 AM] Mr Bee Cake Baby 😊: Fool Proof

Vanilla chiffon cake

Ingredients

2 Cups Cake Flour

1 1/2 sugar

1 cup Oil

10 eggs

2 tsp baking powder

1 tsp vanilla essence

Method

Preheat oven 180 degrees

Seperate egg whites and yolks

Beat sugar , oil and egg yolk till thick

In a Seperate bowl beat egg whites and half the sugar till stiff foam and fold in to the egg
mixture and vanilla

Sieve the flour and baking powder into the egg mixture and fold into the mixture

Do not overmix

Bake for 35 - 40 mins

[9/13, 12:51 PM] Mr Bee Cake Baby 😊: *SCONES*

4 cups self raising flour

400ml lacto

2 eggs
125ml oil

3/4 cup sugar

1/4 tsp salt

Mix oil, eggs and lacto together and beat well.

Mix the other ingredients together using your hands.

Pour the liquid mixture into the flour and mix well using your hands.

Mixture will remain sticky.

Put dough on floured surface and spread gently using your fingertips.

Fold dough in half and spread gently again using your fingertips. 1.5cm thick.

Use a cutter, tumbler or glass and cut out your scones.

Place on flat baking sheet greased with oil and dusted with flour.

Bake at 220deg till slightly golden.

SAMOOSA

100g mince

1 chopped onion

1tsp spice of choice

1tsp chilli sauce

1 cup cake or plain flour

cold water

Oil for frying

1 tsp garlic

chopped parsley

METHOD;

Filling

Fry mince in a pan ,add garlic,parsley frm.heat and add onions then set aside.

Dough

1.Put yr flour in a bowl and then add water a little at a time kneading well until all the flour is
mixed bt not sticking in the hands.

2.Continue kneading untill dough is soft.

3.Make balls of the same size and roll them to diameter of abt 10cm.

4.Put oil on one of the circle and en put another circle on top then roll into a rectangle roughly
30 cm by 20 cm and dry in the oven or in a pan.

5.Cut into desired size then fold and fry.

Yeast doughnuts recipe:

Ingredients:

2 cups plain/all purpose flour,

1/2tsp salt,

1and 1/2 tsp instant yeast/fast action yeast,

2tbs sugar,
1egg,

1tbsp butter or margarine or vegetable

shortening,

about 120ml warm water mixed with milk

( 60ml water+60ml milk)

Oil to deep fry

Method:

Mix together all the dry ingredients then

make a well in the centre. Add the egg and

milk/water mixture then mix thoroughly.

On a floured surface knead the dough for a

good 15 mins by hand or 5-7 mins in stand

mixer. Knead and knead and knead...that's

we're the trick of light doughnuts lies. Add

a bit of flour if it's sticky and knead. If

possible check your clock and knead 15

mins until the dough is very smooth and

elastic and doesn't stick on the hands.

Make a ball and coat it with 1/2 tsp oil then

place in a bowel and cover with plastic

wrap or wet dish towel. Put in a warm

place and allow dough to rise for about 45

mins then punch it down and knead 1 min

to remove all air. Shape doughnuts and

place them on baking sheet lined with

greased baking paper. Cover them again

with damp kitchen towel and put back in

warm place for about 20 mins when they

have risen just a bit, then they are ready to

deep fry! Don't leave them to rise beyond

20 mins otherwise they'll be difficult to

transfer to the pot, they'll puff up well in

the pot. Deep fry on low-medium heat

turning frequently until nicely browned and

drain on paper towels then drizzle glaze.

40- 60 Minute Dinner Dinner Rolls

Ingredients
•¼ cup low-fat milk

•⅛ cup sugar

•1 teaspoon salt

•1-½ tablespoons butter

•1-½ packages (or 3-1/2tsps.) of dry active yeast

•¾ cups warm water (105F – 115F)

•2-½ to 3 cups all-purpose flour

•2 tablespoons butter, melted (optional for brushing onto baked rolls)

Instruction

I like to use my oven as an "incubator", which hastens the proofing of the dough. I simply turn
my oven to WARM for a few minutes, then shut it off.

Dissolve the yeast in warm water and the sugar until it foams (5-10 minutes).

In the meantime, melt the butter in the microwave, then the milk. Combine and allow to cool to
about 110F. (You could use a saucepan, but the microwave is much easier for me-- I use 25
second increments.)

Dump the milk and yeast mixture into the mixing bowl. Add about 2-1/2 cups flour and mix with
the dough hook. (Or, beat by hand). Mix for about a minute.

With the mixer still going, add the remaining flour, a bit at a time and mix for another couple of
minutes, or until the dough starts to clean the sides of the bowl. (I used 3 cups of flour, total).
Knead on low speed for about 2 more minutes, or until dough is smooth and elastic – the dough
will still be slightly sticky to the touch.

Place dough in a lightly oiled bowl, turning it to grease the top. Cover the dough with a clean, dry
dish towel, (or plastic wrap) and let it rise in a warm place, free from draft (or in the incubated
oven), for about 20 minutes.

Turn the dough onto a lightly floured surface, and gently shape into a square. Divide into 9 or 12
pieces. I shape each roll by pulling them into a more circular shape then grab corners to the
center and twist. Place the ball on a lightly floured surface, twist side down and gently grab and
roll into a round ball. You can also make 27 or 24 small balls and make "clover leaf rolls". You
then place3 mini dough balls into a greased muffin cup. Cover the rolls with the dish towel, and
let the dough rise for about 15 minutes.

Meanwhile, preheat the oven for 425ºF. Bake for about 12 minutes or until the rolls are golden
brown. Remove from pans immediately, and brush with 2 Tablespoons melted butter,
immediately. Cool on a wire rack, and you can eat these within just a few minutes.

The texture of these rolls are fluffy and this is now my "go to" recipe for bread

[9/13, 8:10 PM] Mr Bee Cake Baby 😊: Hot Milk Sponge Cupcakes
Ingredients

4 eggs

1 cup + 2tbsp sugar

2 1/3 cup flour

1 tbsp baking powder

Pinch salt

1 cup milk

100g butter

1tsp vanilla

Beat eggs and sugar till light and creamy.

Sift flour, baking powder and salt together.

Add to egg mixture and fold in lightly until well combined.

Heat milk and butter in a small saucepan.

Do not boil; stir until butter is melted.

Remove from heat and add essence.

Add milk mixture to cake mixture and

mix well.

Spoon mixture into lined cupcake trays.

Bake in a preheated oven at 180 de-grees Celsius for 15-20 minutes.

Leave in pans for a few minutes before

turning out onto a wire rack to cool.

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[9/14, 9:53 PM] Mr Bee Cake Baby 😊: Vanilla tutti frutti cake
2cups flour

1/4cup cornflour

3teaspoons baking powder

1 and half cup castor sugar

8eggs separated

1/2cip oil

1cup milk

3mls tutti frutti flavouring sunroma

1teadpoon vanilla essence

2teaspoons vinegar

Grease and line the bottom of 3x8inch tins or 2x9inches and set aside.

Sift flour, baking powder and cornflour six times.

In two medium measuring bowls separate eggs one with egg whites and the other with egg
yolks. In the egg white bowl add vinegar.

In the egg york bowl add half of the sugar,oil,milk,essence and tutti frutti flavour and whisk until
well blended.
Beat egg whites until glossy then you gradually add sugar and beat until soft picks form and the
egg whites are firm. To the egg yellow bowl add flour in three batches and mix using one
direction until well blended.

Lastly fold in egg whites until finished and mix well until blended. Pour batter into your tins.
Bake at 160degreas for 45minutes to 1hour.

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[9/15, 9:19 PM] Mr Bee Cake Baby 😊: Red velvet Chiffon cake
8eggs separated

2 and 1/2 cups flour

1 and 1/2cups castor sugar

2tablespoon cocoa powder

1cup milk/water

1/2cup oil

2 and 1/2 tablespoons cornflour

1teaspoon red velvet paste

1teaspoon special red

Three teaspoons baking powder

2teaspoon vanilla essence

2teasspoons vinegar

Grease and line 2x8inch tins on the bottom only

Separate eggs into two bowls one with eggwhites and the other one with egg yellow.

Add milk/water,3/4cup sugar, red velvet paste,red colour,essence and oil to the egg yellow bowl
and whisk until well blended.
Add vinegar to the egg whites.

Beat egg whites until glossy white and gradually add 3/4 cup of the sugar and beat until soft
picks form.

Sift flour,cornflour,cocoa powder and baking powder. Sift six times. Add to the eggyellow
mixture and mix using one direction.

Fold in eggwhites and mix untill well blended.

Bake for 45minuted to 1hour at 160degrees

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[9/15, 9:35 PM] Mr Bee Cake Baby 😊: Vanilla cake

2cups cake flour

2cups icing sugar

1cup milk

2tablespoons cornflour

2teaspoons vinegar

6eggs separated

4teaspoons baking powder

1/2cup oil

2teaspoon vanilla essence

Grease and line your 2x8inch tins

Sift flour, cornflour and baking powder six times.In two bowls separate egg white and egg
yellow into the two bowls. Then you add one cup icing sugar to the egg yellow bowl and one cup
icing sugar to the egg white bowl and two teaspoons vinegar. Beat the egg whites,vinegar and
icing sugar until firm and soft peaks form. In the egg yellow bowl add oil,essence and milk then
whisk until well blended and combined.Fold in your flour in three batches using one direction to
mix. Then lastly fold in the egg whites and combine until blended.
Pour into your tins and bake for 45minutes-1hour at 160 degrees.

For chocolate replace milk with coffee.Add 1/2cup cocoa powder to one cup hot coffee and use
when cooled

For red velvet add 2tablespoons cocoa powder to the flour and one teaspoon red colour to the
milk

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[9/23, 4:36 PM] Mr Bee Cake Baby 😊: Dark fluffy chocolate cake
2cups flour

2tablespoons corn flour

2and half teaspoons baking powder

1/2teaspoon soda

1/2cup cocoa powder

1and half cup sugar

1/3cup vinegar

4eggs separated

2teaspoon vanilla essence

1cup oil

1cup milk

2teaspoon vinegar

Grease and line 2x8inch tins or 3x7inch tins and set aside.

Sift flour,cornflour,baking powder,soda and cocoa powder six times and set aside.

In two medium mixing bowl separate eggs in the first one put egg whites into the other one add
egg yellow. In the egg whites bowl add 2teaspoons vinegar.

In the egg yellow bowl add oil,milk,sugar,essence and vinegar and whisk until sugar is well
blended. Beat the egg whites until glossy and firm. Open a hole in your flour mixture then add
egg yellow mixture and whisk using one direction until well blended. Lastly fold in your egg
whites until combine. Pour your butter into your tins. Bake at 160degreese for 45 minutes to 1
hour.

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[9/24, 7:52 PM] Mr Bee Cake Baby 😊: Chocolate cake 7/10

2 and 1/4cup flour

3teaspoons baking powder

1/4cup cornflour

1/4cup cup cocoa powder

1 cup milk

1/2cup oil

10eggs

1 and half cup sugar

2teaspoons vinegar

1teaspoons vanilla essence

1teaspoon chocolate essence

Grease and line 2 by 8inch tins or three by 7inch tins.

Sift flour, cocoa powder, cornflour and baking powder and six times and set aside.

In two mixing bowls separate 7eggs, into two mixing bowls one with eggwhites and the other
one with egg yellow.Crack three eggs into the egg yellow bowl. Make sure the egg yellow does
not get into the eggwhites bowl. Add vinegar to the eggwhites bowl.

In the egg yellow bowl add sugar,oil,milk and essence. Whisk until the sugar is dissolved.

Beat the egg whites until glossy white then you gradually start 3/4cup sugar and beat until firm
and soft peaks form. In the egg yellow bowl mixture add flour and whisk using one direction in
three batches. Finally fold in the the eggwhites until finished. Lastly pour batter into you baking
tins. Bake at 160degrees for 45minutes to one 1hour.

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[9/24, 8:10 PM] Mr Bee Cake Baby 😊: Banana tutti frutti cake
2 and half cups flour

3teaspoons baking powder

2 and half tablespoon s cornflour

1cup mashed banana

1 cup milk

1/2cup oil

8 eggs

1 and half cup sugar

2teaspoons vinegar

1teaspoons vanilla essence

1/4teaspoon tutti frutti essence or ten drops

Grease and line 2 by 8inch tins or three by 7inch tins.

Sift flour, cornflour and baking powder and sift six times and set aside.

In two mixing bowls separate eggwhites and egg yellow. Make sure the egg yellow does not get
into the eggwhites bowl. Add vinegar to eggwhites bowl.

In the egg yellow bowl add mashed banana, sugar,oil,milk,and essence. Whisk until the sugar is
dissolved.

Beat the egg whites until glossy white then you gradually start 3/4cup sugar and beat until firm
and soft peaks form. In the egg yellow bowl mixture add flour and whisk using one direction in
three batches. Finally fold in the the eggwhites until finished. Lastly pour batter into you baking
tins. Bake at 160degrees for 45minutes to one 1hour.
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[9/24, 8:12 PM] Mr Bee Cake Baby 😊: Vanilla Cake

12eggs

1cup sugar

1cup cooking oil

1 teaspoon vanilla essence

3teaspoons baking powder

1and half cups flour

1 teaspoon vinegar

Preheat oven to 160degrees.

Grease and line your tins.

Sift flour and baking powder 6times and set aside.

In two mixing bowls separate eggs.

Beat egg whites until light and fluffy. Add one cup sugar and vinegar . Beat until fluffy and
shinny.

In another bowl with egg yellow add one cup oil and mix with a whisker until combined

Remove egg whites from a small bowl and put into a bigger bowl and add the egg yellow
mixture,mix with a spatula until well combined,sieve flour into the mixture and gently mix until
well combined,then add vanilla essence and mix put into 2x8inch tins with a four inch height or
a 10inch tin. Bake at 175 degrees for 35 minutes.

For a chocolate add 1/4cup cocoa powder

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