Easy Sponge Cake "Lovely"

The best recipe for sponge cake ever!!

Sponge Cake: Ingredients

• 100 g  Cake flour
• 1    tsp  baking powder
• 1/4 tsp  salt
• 80   g    fine sugar
• 3   eggs
• 30  g    coffee milk
• 40  g    water
• 80  g    butter, softened
• 10  g    SP
• 1/2 tsp  vanilla extract

Steps:

1. Preheat the oven to 175 C. Grease a 20cm round cake tin, line the base with greaseproof paper or waxed paper and grease the paper.
2. Sift the flour and baking power together, then set aside.
3. In a large mixer bowl, combine the fine sugar, salt, eggs, coffee milk, water and SP. With the mixer on low, blend to mix about 1 minute.
4. Add  the dry ingredients in de bowl, beating about 7 minutes until smooth and well blended.
5. Melt the butter in the oven.
6. Lower the speed to level 1, add the melted butter in the bowl, spoon by spoon.
7. Continue beating about 2 minutes at the same level.
8. Transfer to the prepared tin and smooth the surface.
9. Bake for 25-30 minutes, or untill a cake tester or wooden toothpick inserted in the center comes out clean. Let the cake cool in the tin for 10 minutes, then turn out onto wire racks, gently peel off the paper liners, and let cool completely.

Lovely and Delicious!



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Persimmon Sorbet



  Cuisinart ICE-21 Frozen Yogurt-Ice Cream & Sorbet Maker

Hamilton Beach 68330R 4-Quart Automatic Ice-Cream Maker

Cuisinart ICE-20 Automatic 1-1/2-Quart Ice-Cream Maker, White

KitchenAid KICA0WH Ice Cream Maker Attachment

Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker

Persimmon Sorbet


Ingredients:

1. 500g ripe persimmon
2. 170 ml syrup
3. 2 tablespoons lemon juice

Steps

1. Puree the persimmonfruit together with the lemon juice and the syrup. Make sure that all the ingredients are thoroughly mixed.
2. Transfer the complete mixture into an ice-cream maker, preparation time: 20-30 minutes.

Puree the persimmonfruit together with the lemon juice and the syrup. Make sure that all the ingredients are thoroughly mixed.

Transfer the complete mixture into an ice-cream maker, preparation time: 20-30 minutes.

Lychee Sorbet

Lychee Sorbet



Lychees in syrup 1 can
(about 240g lychee and 200 ml syrup)
Castor sugar 20 g
1 egg white

Puree the Lychees together with the sugar and the syrup. Taste the mixture and adjust sugar if needed. Beat the egg white untill almost stiff and stir in the mixture. Make sure that all the ingredients are thoroughly mixed.
Transfer the complete mixture into and ice-cream maker and follow the nemufacturer's instructions.

Puree the Lychees together with the sugar and the syrup. (use a food precessor or blender)

Beat the egg white untill almost stiff .

Mix the Lychees puree thoroughly with the egg white.

Make sure that all the ingredients are thoroughly mixed.

Preparation time: about 25-35 minutes.

Lychee Sorbet

Marshmellows Caramel Ice Cream Recipes

Marshmellows Caramel Ice Cream
**150 g Marshmellows
**90 g Caramel Fudge
**450 g Whipping Cream
**300 g Full cream milk
Put the Caramel, Marshmellow, Whipping cream and Milk into the bowl.Heat the mixture at a low temperature, stirring constantly untill the mixture has dissolved.Make sure the mixture does not boil.Allow the mixture to cool to refrigerator temperature. Follow the menufacturer's instructions.

Prepare Ingredients

Pink and White Marshmellows

Caramel Fudge

Put the Caramel, Marshmellows, Whipping cream and Milk into the bowl.

Heat the mixture at a low temperature, stirring constantly untill the mixture has dissolved. Make sure the mixture does not boil. Allow the mixture to cool to refrigerator temperature.

Transfer the complete mixture into an ice-cream maker and follow the menufacturer's instructions.

Enjoy my ice cream homemade!

Cantaloupe Ice-Cream Pudding

Cantaloupe Ice-Cream Pudding

Ingredients:

• 200g fresh cantaloupes
• 100g icing sugar or castor sugar
• 250 ml cream
• 1 tablespoon lemon juice

Steps:

1. Puree the cantaloupe together with the sugar and the lemon juice. Use a food precessor or blender.
2. Whip the cream until it is almost stiff.
3. Stir the cantaloupe mixture into the whipped cream.
4. Make sure that all ingredients are thoroughly mixed.
5. Transfer the complete mixture into an ice-cream maker and follow the menufacturer's instructions. (Preparation time: approx 10 minutes.)
6. Cover and freeze about 2 hours or until firm.

• Puree the cantaloupe together with the sugar and the lemon juice. Use a food processor or blender.

• Whip the cream until it is almost stiff.

• Stir the cantaloupe mixture into the whipped cream.

• Make sure that all ingredients are thoroughly mixed.

• Transfer the complete mixture into an ice-cream maker and follow the menufacturer's instructions. (Preparation time: approx 10 minutes.)
• Cover and freeze about 2 hours or until firm.