Sponge cake4 eggs separated1 cup castor sugar1 cup + 2 tablespoon cake flour2 teaspoon baking powder½ cup oil½ cup boiling waterMethod1) Sift dry ingredients together2) Make a well in the center and add egg yolks3) Add oil and water to dry ingredients. Mix till no lumps4) Beat egg whites till stiff and add to flour mix5) Pour batter into prepared pans and bake @ 180° for 30-35. Depending on your oven and pan used. Burfee 350g icing sugar ½ cup water 1 ½ cup fresh cream 500g klim drop of rose water 1 teaspoon Elachi (cardomom) powder.
Put icing sugar in pot with water and allow to boil till syrup is formed approx 3 minutes add fresh cream and continue to boil till pourable consistency add klim and mix well rest overnight use next day. Burfee icing 250g butter ½ cup icing sugar. Beat well add ½ amount of burfee to icing beat to blend taste and adjust add more burfee if required add Elachi (cardomom) powder and rose water beat to blend pipe over cakes decorate as desired
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