i want o know how 2 make a cake.I want to know in details.Ex no of egg per kg?

Question

somebody ans dis qtn but i lost it may u help me plzzz.i want very delisiuos cake plz

Answer 1

Zucchini Chocolate Orange Cake

Very moist and different.
Original recipe yield: 1 Bundt pan.

INGREDIENTS :
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon round cinnamon
3/4 cup butter
2 cups white sugar
3 eggs, beaten
2 teaspoons vanilla extract
1/2 cup orange juice ( or milk )
3 cups grated zucchini
1 tablespoon orange zest
1 cup chopped walnuts

1 1/4 cups confectioners' sugar
1/4 cup orange juice
1 teaspoon vanilla extract

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour Bundt pan.
In a medium bowl, sift flour, cocoa, baking powder, baking soda, salt and cinnamon. Set aside.
In a large bowl, cream butter and sugar until fluffy. Add eggs, 1 teaspoon vanilla and orange juice to the butter mixture. Stir in dry ingredients and mix until well blended. Fold in zucchini, orange zest and nuts.
Pour into a greased and floured Bundt cake pan. Bake at 350 degrees F (175 degrees C) for 50 minutes, or until a toothpick inserted into center of cake comes out clean. Allow to cool, then drizzle with glaze.
To make the glaze: In a small bowl mix together sugar, orange juice and vanilla. Invert cake onto serving dish, then pour glaze over.


Apple Cake

Original recipe yield: 1 -10 inch tube pan.

INGREDIENTS:
3 apples - peeled, cored and sliced
5 tablespoons white sugar
2 teaspoons ground cinnamon

3 cups all-purpose flour
3 teaspoons baking powder
2 cups white sugar
4 eggs
1 cup vegetable oil
1/2 cup orange juice
2 1/2 teaspoons vanilla extract
1/2 teaspoon salt

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
Sprinkle sliced apples with 5 tablespoons white sugar and the ground cinnamon. Toss to coat and set aside.
Mix the flour, eggs, 2 cups sugar, baking powder, salt, vegetable oil, orange juice and vanilla until well blended. Batter will be fairly stiff.
Pour 1/2 of the batter into the prepared pan. Place the apple mixture over the batter then pour the remaining batter over the top.
Bake at 350 degrees F (175 degrees C) for 60 to 80 minutes. Let cake cool in pan.

Answer 2

Dark Chocolate Cream Cheese Cake
Submitted by: Lani Pardillo
Rated: 5 out of 5 by 6 members Prep Time: 15 Minutes
Cook Time: 1 Hour Ready In: 1 Hour 15 Minutes
Yields: 24 servings
"A rich chocolate cake with a nutty cream cheese frosting. It's a nice recipe and you will love it!"
INGREDIENTS:
375 g all-purpose flour
400 g white sugar
45 g unsweetened cocoa
powder
9 g baking soda
3 g salt
475 ml hot water
3 g instant coffee powder
160 ml vegetable oil
30 ml white vinegar

10 ml vanilla extract
2 eggs
50 g white sugar

224 g cream cheese
50 g white sugar
3 ml vanilla extract
1 egg
170 g semisweet chocolate
chips
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).Grease and flour a 9x13 inch pan.
2. In a large bowl, stir together the flour, sugar, cocoa, baking soda and salt. combine the hot water and instant coffee, then add to the dry ingredients along with the oil, vinegar, vanilla and eggs. Mix until smooth and well blended. Spread batter evenly into the prepared pan. sprinkle with the 1/4 cup of sugar.
3. Bake for 45 to 60 minutes in the preheated oven, until a toothpick inserted comes out clean.
4. Make the topping while the cake is cooling. In a medium-size mixing bowl, beat together the cream cheese, sugar, vanilla and egg until smooth. Stir in the chocolate chips and walnuts. Spread over cooled cake.

Answer 3

what sort of cake do u want to bake? check out this websites. It might help

http://www.bhg.com/home/Cake-Recipes.html
http://cake.allrecipes.com/

Answer 4

go to store.
buy frozen cake.
put it on counter.
watch and wait.
the cake is ready when you can put your finger all the way through it.

Answer 5

Hey heres an idea... use a recipe book...

Answer 6

check out cooks.com....

Answer 7

here are a ton of cake recipes

BANANA CAKE

½ c butter1 1/3 c sugar2 eggs¾ tsp salt
1 tsp vanilla2 c flour1 ½ tsp baking powder1 tsp baking soda
½ c sour milk2 mashed bananas
Mix dry with wet. Bake in 8x12 pan. 375F 35min.
Crunch Topping:
Cream ¼ c butter and ¾ c brown sugar. Add 1 ½ tbsp cream. Beat.
Add ½ c coconut and ¼ c chopped walnuts. Spread on hot cake and broil.

BANANA MARBLE CHOCOLATE CAKE
Preheat oven to 350F. 9” (3L) Bundt pan sprayed with non-stick spray.
¼ c soft marg1 c sugar2 eggs
2 large mashed bananas1 tsp vanilla1 ¾ c flour
1 ½ tsp baking powder1 tsp baking soda¾ c 2% yogurt
Marble: 2 tbsp sugar4 tsp cocoa4 tsp 2 % milk
In large bowl, cream together marg and sugar. Beat in eggs, bananas and vanilla until well mixed. Combine flour, baking powder and baking soda; add to bowl alternately with yogurt, mixing just until blended. Pour all but ½ c batter into cake pan.
Marble: Combine sugar, cocoa and milk; add to reserved batter, blending well. Pour over batter in pan; draw knife through mixture to create marbled effect. Bake for 45-55 minutes or until cake tester inserted into centre comes out clean.


BOILED RAISIN CAKE

Boil 1 c raisins, 2 c water for 10 min. Add ½ c marg let cool a bit.
Add 1 ¾ c flour, 1 tsp soda, ½ tsp salt, 1 c sugar, ½ tsp cinnamon, ½ tsp nutmeg, 1 c nuts (optional).
Bake in 10x10” pan 35 min at 375F.


CHOCOLATE CAKE

1 ½ c flour
4 tbsp cocoa
1 tsp soda
1 c sugar
1/3 c oil
1 tsp vanilla
1 tbsp vinegar
1 c cold water
pinch salt
Mix dry. Make well, put oil, vanilla and vinegar in well pour water over. Mix. Bake ½ hr in 350 F oven.

CHOCOLATE FROSTING

1 square chocolate2 tbsp butter¼ c water
2 c icing sugar1 tsp vanilla
Melt chocolate and butter in the top of a double boiler or in the microwave. Remove from heat and stir in the icing sugar.
Add the vanilla and frost cooled cake.


CARROT CAKE

Sift together: 3 c flour, 2 c sugar, 2 tsp baking soda, 1 tsp cinnamon and ½ tsp salt.
Beat 3 eggs, 2 tsp vanilla and 1 ½ c oil. Add to flour mixture.
Add to above. Two cups grated carrots, ½ c coconut, 1 c pineapple and 1 ½ c walnuts.
Pour into greased and floured 9x13 pan. Bake 350F for 50 min.

CRACKERJACK CAKE

½ c marg¾ c sugar1 tsp salt1 tsp vanilla
2 eggs1 c flour1 c fine rolled graham wafers1 c chopped nuts
2 tsp baking powder1 ¼ c milk
Cream marg, sugar, salt and vanilla. Add eggs one at a time beating well. Combine dry and add alternately with milk.
Bake at 350F for 45 min.

FOZEN MOCHA CHEESECAKE

Crust:
½ cup marg1 1/2 cup graham cracker crumbs
1/6 cup sugar¼ cup cocoa
Melt butter in med saucepan over med heat. Stir in crumbs, sugar and cocoa. Reserve ½ cup.
Press remaining crumbs into ungreased 9-inch springform pan (bottom and sides). Or 9x12 square pan.

Filling:
8oz (250g) softened cream cheese11 oz sweetened condensed milk
3/4 cup + 1tbsp chocolate flavoured syrup1 tsp hot water
1 1/4 tbsp instant coffee1 cup (1 env) whipped cream
Beat cheese until fluffy. Beat in milk and chocolate syrup. Dissolve coffee in water. Add to cheese mixture Beat cream until stiff.
Fold into cheese batter. Pour into prepared pan. Scatter reserved crumbs over top. Freeze.

JAM CAKE (PUDDING)

½ c marg3 eggs (beaten)1 c jam1 ½ c flour
1 c sugar1 tsp soda1 c buttermilk½ tsp cinnamon
Cream butter, eggs and jam. Add sugar, beat until light. Dissolve soda in buttermilk and add flour and cinnamon. Pour into greased 9x12 pan or 2 layer (8”). Bake at 350F for 45 min. Serve pudding with brown sugar sauce or ice cake with caramel frosting.

JEWISH COFFEE CAKE

½ c butter 1 c sugar2 eggs1 tsp vanilla
2 c flour1 tsp baking powder1 tsp baking soda1 c sour cream
Topping: ½ c nuts¾ c br sugar1 ½ tsp cinnamon
Cream butter; add sugar, eggs and vanilla. Beat well. Mix flour, soda and powder. Add alternately with sour milk.
Pour ½(+) of batter into greased pan. Sprinkle with topping mixture. Add remaining batter. Sprinkle top with topping mixture.
Bake at 350 for 45-60 min. 1 tube pan or 2 loaves.

LEMON CAKE

2 ½ c flour2 tsp baking powder½ tsp soda
½ tsp salt1 medium lemon1 c pitted dates
½ c butter½ c sugar½ c br sugar
3 beaten eggs1 ¼ c liquid (milk and lemon juice)
Heat oven to 350 F. Grease and flour 2 8” round layer pans.
Sift four, bp, soda and salt. Squeeze lemon into measuring cup and add enough milk to make 1 ¼ c liquid.
Cut most of white membrane from inside lemon ride and discard. Put yellow part of rind and dates through the fine blade of the food chopper. Add ½ c of dry to fruit and mix to coat well. Cream butter and sugars. Add eggs and beat well. Beat in fruit.
Add dry alternately with liquid blending well after each addition and ending with dry.
Pour batter into pans and bake 30-35 min or until top springs back when touched in centre.
Cool and put layers together with lemon filling. Ice with 7 min icing.

LEMON FILLING

¾ c sugar3 tbsp cornstarch¼ tsp salt¾ c water
1 tbsp butter1 tbsp grated lemon rind1/3 c lemon juice
Mix sugar, starch and salt in saucepan. Stir in water gradually. Bring to a boil, stirring constantly and boil 1 min.
Remove from heat and stir in butter and lemon rind. Add lemon juice gradually. Cool.


LIGHT FRUIT CAKE

1 c butter2 c sugar2 eggs
4tsp baking powder1 tsp salt1 ¼ c crushed pineapple (not drained)
1 lb light raisins1 lb. shredded coconut½ c citron peel or pineapple rings
1 tsp almond extract1 tsp vanilla½ lb blanched almonds
½ lb halved cherries¼ c brandy or fruit juice2 ¾ c flour
Cream butter and sugar well. Add eggs one at a time beating after each addition. Sift 1 ¾ c of flour with baking powder and salt. Combine fruit and nuts and mix remaining 1 c flour. Beat in flour alternately with crushed pineapple to batter mixture. Add brandy and fruit mixture. Combine well. Bake at 300 for 2-3 hours. Makes 8 lbs, 3 loaves.


MATRIMONIAL CAKE

1 ½ c flour½ tsp baking soda1 tsp baking powder¼ tsp salt
1 c marg1 c br sugar1 ½ c oatmeal
Sift flour, bp, soda and salt. Rub in marg with finger tips. Add sugar and oatmeal. Mix well.
Spread ½ of the crumbs in a greased pan. Pat to make smooth. Cover with cooled date filling. Cover with remaining crumbs.
Pat to make smooth. Bake at325 for 30-35 min. Increase heat slightly and bake a few minutes longer to lightly brown the mixture.
Cut in squares while hot and allow to cool in the pan.

DATE FILLING

½ lb chopped dates½ c cold water2 tbsp br sugar
Rind of ½ orange2 tbsp orange juice 1 tbsp lemon juice
Cook dates, water and rind in saucepan until thick and smooth. Remove from heat, add juice and sugar and mix well.
Cool before spreading.


ORANGE CHIFFON CAKE

Sift together: 2 1/4c cake flour, 3 tsp baking powder, ½ tsp salt and ¾ c sugar.
Make well and add ¼ c oil, 3 egg yolks, 2 tsp vanilla, ¼ c orange juice and orange rind. Mix well until smooth.
Beat 4 egg whites, ½ tsp cream of tartar until stiff. Fold flour mixture into egg whites.
Bake in angel food pan at 350F.


PUMKIN CHIFFON CAKE

2 c cake flour1 ½ c sugar3 tsp baking powder
1 tsp salt1 tsp cinnamon½ tsp cloves
½ tsp nutmeg7 large eggs¾ c canned pumpkin
½ c water½ c oil½ tsp cream of tartar
Set oven at 325F. Sift dry together. Separate eggs, set whites aside. Combine yolks, oil, water and pumpkin.
Make well in dry and add egg yolks mixture. Blend until smooth. Beat whites until foamy then add cream of tartar.
Beat until stiff peaks form. Fold into pumpkin mixture. Pour into 10” tube pan. Bake 325F for 60 min.
Then 350F for additional 30 min.

PINEAPPLE CAKE

½ c marg1 c sugar2 eggs
1 tsp vanilla1 ¾ c flour¼ tsp salt
1 ½ tsp baking powder¼ tsp soda1 can crushed pineapple (not drained)
Heat oven to 350F. Blend shortening and sugar. Add eggs one at a time, beating well after each addition. Sift flour, bp and salt.
Add soda to pineapple. Add sifted dry and pineapple alternately. Spread batter in greased pans and bake 30-35 min.
Cool in pans 8 min. then remove from pans. Cover cooled cake with pineapple frosting. And fill with pineapple filling.

PINEAPPLE CHEESE CAKE

2 egg yolks1 c sugar1/2c cold water
1 tsp vanilla½ pint whipping cream1 c graham wafers
3 tbsp melted butter1 c crushed pineapple½ c milk
2 pkg gelatin1 lb. cream cheese2 egg whites
Line 8x12 pan with crumbs and butter. Mix yolks and milk. Add sugar slowly. Cook in double boiler 15 min.
Mix gelatine and wafers. Stand until dissolved. Add to hot mixture. Mix and cool. Beat cream cheese.
Add egg yolk mixture slowly. Fold in stiffly beaten egg whites. Add whipped cream and vanilla.
Fold in drained pineapple. Chill 4 hours.


QUICK PINEAPPLE CAKE

1 egg2 tbsp oil19 oz can crushed sweetened pineapple
1 ¾ c pastry flour2 tsp baking powder½ tsp salt
½ c sugar½ c coconut or chopped nuts
Stir egg, pineapple and oil together. Sift flour, baking powder, salt and sugar over the mixture and stir quickly t mix well.
Spread in a greased 7x11 pan. Sprinkle with nuts or coconut. Bake at 350 for 40 min.


RAISIN CUPCAKES

1 ½ c raisins1 ½ c flour2/3 c liquid2 tsp baking powder
¼ c butter½ tsp cloves1 egg½ tsp salt
Cover raisins with water. Bring to a boil and simmer 20 min. Drain well saving 2/3 c of liquid. Cool.
Cream butter, sugar and egg until fluffy. Sift dry and add alternately with raisin liquid. Fold in raisins.
Spoon batter into muffin cups filling 2/3 full. Bake at 400 F 12-15 mins. Makes 18-20.


UNBAKED FUDGE CAKE

Boil together ½ c brown sugar, ½ c butter and 1 beaten egg for 1 min. Add 2 c crushed wafers, ½ c coconut and ½ c chopped walnuts. Mix well and pat into 8” greased pan. Ice with chocolate icing. Store in fridge.


BLACK FOREST TORTE
Beat together
8 egg yolks,
1 whole egg,
1tbsp water
until thick and fluffy at high speed (~ 5 min).
Add 1 cup sugar gradually beating well after each addition.
Fold in 1/2c ground almonds,
3/4c fine dry bread crumbs,
1/2 tsp almond extract.
Sift together
1/2 c cocoa,
1/2 c flour.
Add to mixture and fold to blend.
Beat 3 egg whites until stiff but not dry.
Fold into first mixture gently but quickly.
Pour into two 9" layer pans. Bake 25 min. at 350F.
Cool for a few min then turn out on a rack.
Split each into 2 thin layers when cool.
Dissolve 1 envelope gelatine in 2 tbsp water. Let stand 5 min.
Set in pan of warm water and heat until gelatine dissolves. Cool 1 min.
Beat together
2 1/2c whipped cream,
1/3 c icing sugar,
1 tsp vanilla,
1/2 tsp almond extract,
and a pinch of salt
until just beginning to thicken. Continue beating and add gelatine in a thin stream.
Beat until stiff peaks form.
Put one of layer cake on serving plate top with cherry filling.
Add second layer + 1/4 of whipped cream.
Third layer + 1/4 whip cream.
Fourth layer and ice outside with remaining cream. Sprinkle with chocolate curls.
Decorate with cherry half. Chill at least 1 hour before serving.

CHERRY FILLING
14 oz red pitted cherries
1 tbsp cornstarch
Drain cherries well. Measure 3/4 cup of the cherry juice adding water if necessary.
Add cornstarch to juice in small saucepan. Stir until smooth.
Set over high heat and bring to a boil rapidly stirring constantly.
Cook over low heat 1 min stirring constantly. Remove from heat and add cherries.
Chill until thick.