Pastry Class

Shruti Barman Flat#409, KSP Residency, Green Garden Layout, Kundallahali Gate, Bangalore Phone- 9916495170 / 08042053338
E-mail:shrutibarman@gmail.com, Site: www.cookingwithshruti.com

Cake BASE PREPARATION

Vanilla Sponge Cake WITH EGG (Serves 8) Egg Flour Powder sugar Baking powder Vanilla essence Water Salt Method: 1. Pre-heat oven at 180 C for 10 minute. 2. Sieve maida with baking powder. Once done, keep it separately. 3. Separate the white and yellow portion of the eggs. 4. Whisk egg whites till it becomes fluffy and stiff. It shall become double the volume. 5. Add sugar gradually (1 tbsp a time) and keep beating till all the sugar is used. 6. Add yolks, mix well and add essence. 7. Add boiling water. 8. Fold in maida gently, using spoon or spatula (not a beater) adding half of it at a time. 9. Pour it in greased tin of 6 to7 inch diameter. 10. Bake it for 25 min to 30 min at 180 C. Chocolate Sponge Cake WITH EGG (Serves 8) Follow the same method as for vanilla cake but remove 3 tbsp of maida from the measured amount (90 gms) and add 3 tbsp of cocoa powder to it. Then maida, cocoa and baking powder are sieved together. Rest of the recipe is the same. Eggless vanilla Sponge Cake (Serves 8) Milkmaid Soda water Unsalted Butter Powder sugar Maida Baking powder Baking soda Vanilla essence 200 gms 150 ml 90 gms 3 tbsp 125 gms tsp tsp 1 tsp
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3 90 gms 100 gms tsp 1 tsp 15 ml 1/8 tsp

Method: 1. 2. 3. 4. 5. 6. 7. 8. Pre-heat oven at 150 C. Grease a 6 to 7 inch cake tin pan. Sieve maida with baking powder and baking soda. Whisk butter and sugar, till it becomes light and fluffy. Add milkmaid, soda water and essence. Milkmaid should be warm. Whisk them well to mix. Add maida gradually in small amount, beating well after each addition. Whisk well 3-4 minutes till the mixture is smooth and light. It should be dropping consistency when poured from top. 9. Bake in greased and dusted tin for 50-60 min at 150C.

Eggless CHOCOLATE Sponge Cake (Serves 6) Follow the same method as for vanilla cake but remove 2 TBSP of maida from the measured amount (125gms) and add 2 TBSP of cocoa powder to it. Then maida, cocoa and baking powder are sieved together. Rest of the recipe is the same.

Cake DECORATION
Sugar Syrup Preparation Procedure Sugar Water cup 1 cup

1. Boil sugar and water together for 2-3 min till sugar dissolve. 2. Less sugar can be added if you want the cake less sweet. Pineapple pastry Sponge cake Whipping cream Sugar syrup Pineapple pieces Pineapple essence Lemon yellow color Vanilla 150 gm 1 cup cup 1 tsp few drops

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Method: 1. 2. 3. 4. 5. 6. 7. 8. Churn rich whipping cream with electric whisk till it forms like mountain peaks. Add color and essence into it and mix well. Place the vanilla sponge and slice it horizontally into 3equal parts. Soak the bottom layer of the cake with sugar syrup. Apply prepared cream icing on the layer and arrange some chopped pineapple over it. Place second layer of sponge cake and repeat the same. Place third layer and sprinkle sugar syrup on it. Level the cake from all the side, apply whipped cream icing on the top layer and to the sides. 9. Decorate the cake by piping cream icing and pineapple pieces and cherry.

Black forest cake Sponge cake Whipping cream Sugar syrup Canned cherry pieces Rum Cooking chocolate Method: 1. 2. 3. 4. 5. 6. 7. 8. Churn rich whipping cream with electric whisk till it forms like mountain peaks. Do not add any color and essence. Place the chocolate sponge and slice it horizontally into 3 equal parts. Soak the bottom layer of the cake with sugar syrup. Apply prepared cream icing on the layer and arrange some chopped cherry on it. Place second layer of sponge cake and repeat the same. Place third layer cake and sprinkle sugar syrup on it. Level the cake from all the side, apply whipped cream icing on the top layer and to the sides. 9. Apply grated chocolate on the top and sides of the cakes 10. Decorate the cake by piping cream icing and cherries. Choco truffle pastry Sponge cake Fresh cream Chocolate 150 gms
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Chocolate 150 gms 1 cup cup 1 tsp 150 gms

Dark chocolate Sugar syrup Rum Walnut Truffle cream icing 1. 2. 3. 4.

175 gms 1 cup 1 tsp cup

Break chocolate into small pieces. Put it in medium size saucepan with cream. Heat on low flame till the chocolate melts and the mixture is smooth. Alternatively, microwave for 30 sec. Allow the icing to cool down until it is thick to coat back side of spoon.

Method: 1. 2. 3. 4. 5. 6. 7. Place the chocolate sponge cake and slice it horizontally into 3 equal parts. Sprinkle sugar syrup on lower layer. Apply prepared truffle chocolate icing on that layer. Arrange some chopped walnut on it. Place second layer of sponge cake over it and repeat same. Place third layer and sprinkle sugar syrup on it. Level the cake from all the sides; apply truffle chocolate icing on the top layer and to the sides. 8. Keep the cake in freezer compartment for 10 mins. 9. Once set, heat the truffle chocolate and pour it over the cake. 10. Keep again in the fridge to set. 11. When set cut into pastry slice. Decorating with chocolate 1. Grated chocolate: Hold a grater over a large plate or butter paper and grate the chocolate. 2. Drizzle shapes: Melt the chocolate and pour into a piping bag. Cut the tip and make designs of your choice on abutter paper. 3. Chocolate leaves: Wipe any leaves with dry cloth and put some melted chocolate on the back of the leaf with brush. Allow it to set in refrigerator and then remove the leaf. Swiss roll Flour Baking powder Baking soda Egg yolk 55 gms tsp 1/8 tsp 2 nos.
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Egg white Sugar powder Salt Water Oil/butter Vanilla essence

3no 60 gms pinch 35 ml 25 gms 1 tsp

Method: 1. Sieve flour, cocoa powder, baking powder, baking soda and keep it aside. 2. Separate the egg white and egg yolk. 3. Whisk egg white till it becomes fluffy and stiff. 4. Add sugar gradually and continue whipping until soft peak. 5. Then add egg yolk one at a time and whisk it well. 6. Add vanilla essence. 7. Fold the dry mixture and break any lumps if any to get a smooth pourable batter. 8. Now fold in oil or butter and water. 9. Pour the batter in a 12 x 8 inch tray; evenly spreading all sides of the tray. 10. Bake at 200C for 5-6 min.

Chocolate Swiss roll Method: 1. Follow the same method as shown in Swiss role. 2. Remove 2tbsp maida add 2tbsp cocoa powder with maida, baking soda, baking powder sieve it. Swiss roll filling Whipping cream 75gm Jam 2tbsp 1. Churn rich whip topping with electric whisk or hand whisk fluffy, stiff and till forms peaks. 2. Mix the jam and whip it. 3. Apply it over Swiss roll and roll it. 4. Cut the roll in pieces, as required.

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