EXCEL FRUIT CAKE RECIPE [-]

EXCEL FRUIT CAKE RECIPE (8" MIX)

YOU WILL NEED:
  • 350g Flour
  • 300g Butter/Margarine (either or combination of both)
  • 200g Sugar
  • 300g Eggs
  • 25g Excel sponge
  • 55g Powdered Milk
  • 70ml Water
  • 11/4 Teaspoon Baking Powder
  • ¼ Teaspoon Preservative
  • 1 Teaspoon Flavour
  • Others: Mixed fruit, Brandy, Brownie, Golden Syrup, Treacle(optional).
  • Flavouring e.g. lemon, almond etc.
  • Spices e.g. cinnamon, nutmeg etc.
PROCEDURES:
  1. Soak mixed fruit in brandy prior to baking day.
  2. Cream margarine and sugar together until fluffy
  3. Add preservative and baking powder into flour and sieve into a dry bowl.
  4. Add milk to water, mix to blend with the hand whisk.
  5. Add excel sponge into egg and whisk till excel sponge blends properly in egg and is well mixed.
  6. Gradually add the mixture excel sponge and egg into the creamed mixture, then add mixture of flour, preservative, baking powder into the creamed mixture. Add the milk and water solution, folding in gradually.
  7. Add brownie, golden syrup, fruits soaked in brandy, interchanging each addition time after time until all flour and soaked fruits have been added. Add brownie a little at a time until the desired colour is achieved. Add golden syrup according to the quantity of brownie to stabilize the sweet taste and give it a moist texture.
  8. Line an 8" pan with grease proof paper or brown paper, then grease.
  9. Pour batter mixture into pan.
  10. Bake fruit cake in a moderately hot oven until cooked for about one & half hours.
  11. Cool on a wire rack.
  12. For Christmas presentation, arrange cherries, nuts, etc on top as will be explained in class for Christmas presentation.


CHOCOLATE CAKE RECIPE [−]

CHOCOLATE CAKE RECIPE

YOU WILL NEED:
  • 200g Butter/Margarine (either or combination of both)
  • 350g Flour
  • 350g Sugar
  • 2 tsp Baking powder
  • 5 eggs
  • 70g Cocoa Powder
  • 300m1 hot water
  • 3-5 tsp powdered milk
  • 25g Excel sponge
  • ½ tsp Baking soda
PROCEDURES:
  • Grease a 10” pan with margarine generously and sprinkle some flour on the base.
  • Into a mixing bowl, measure margarine or butter or (a combination of both and start creaming using the mixer.
  • while creaming measure your flour, baking powder and bicarbonate of soda into another bowl and sieve then set aside
  • When butter / margarine and sugar is well creamed and fluffy add well beaten eggs in degrees until all eggs have been added, continue creaming.
  • Measure cocoa powder into a bowl and dilute with 400ml hot water. Then leave to get warm: (you can add milk at this point to dilute)
  • Fold in flour; baking powder and bicarbonate of soda into creamed mixture then add cocoa powder and water mixture and fold in properly. -
  • Pour into pan and bake in a moderately hot oven for 45mins


COOKIES RECIPE (Creming Method) [-]

COOKIES RECIPE (Creming Method)

YOU WILL NEED:
  • 250g - Flour
  • 125g - Margarine
  • 100g - Sugar
  • 1 Large - Egg
  • 1 tsp - Flavoring
  • Large piping bag or Cookie maker / Piping Syringe
  • Nozzle 32
PROCEDURES:
  • Cream sugar and margarine together until fluffy. Add one teaspoon flavoring and add beaten eggs in bits. Continue creaming until ingredients is well mixed.
  • Fold in flour until well incorporated.
  • Scoop into piping bag or cookie maker and pipe design of your choice on well- greased baking tray.
  • Currants can be added when folding in flour. Or put on individual piped cookies
  • Bake for 15-20 mins. Until pale brown
  • Serve when cold.
  • Store Cookies in airtight Jars.


EXCEL SPONGE RECIPE - 6” by 3” Cake (for a softer finer textured cake) [-]

EXCEL SPONGE RECIPE - 6” by 3” Cake (for a softer finer textured cake)

YOU WILL NEED:
  • 250g - Flour
  • 190g - Margarine
  • 150g - Sugar
  • 200g - Eggs
  • 63ml - Water
  • 12.5g or 12½g - Excel Sponge
  • 10g - Baking Powder
  • 1.25g - Preservative
  • ½ teaspoon - Flavor
  • 50g - Milk
PROCEDURES:
  • Cream butter and sugar in a mixer bowl using the k-beater or with a wooden spoon by hand, until mixture is creamy and lighter.
  • Add preservative and baking powder into flour and sieve into a dry bowl.
  • Add excel sponge into egg, and whisk till excel sponge blends properly in egg and is well mixed.
  • Add milk to water, mix to blend with the hand whisk.
  • Add ½ the mixture excel sponge and egg into the creamed mixture, and then add ½ (mixture of flour, preservative and baking powder) into the creamed mixture.
  • Mix with K-beater of mixer or with hand using spoon
  • Pour out into a bowl
  • Add the milk and water solution, folding in gradually or mixing, then add the rest of the egg+excel sponge mixture folding in, then add flour, fold mix to a batter and pour into a well greased pan, pan can be lined with baking paper.
  • Bake in a moderately hot oven, medium gas mark or temperature, slightly hot for about 30-45mins or 1 hr, duration will depend on cake size.
  • When top middle of cake has a bouncy feel, test by dipping in a sharp object like a knife through middle, if it comes out clean, then its set. Place on a wire rack to cool.


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