Ribbon Cake - mixed essences

Recipe courtesy: BigFatTummy

INGREDIENTS:

Maida - 175 gms
Powdered sugar - 250gms
Egg at room temp - 4
Salted butter room remp - 175 gms
Milk Cream - 1.5 tbsp
Vanilla essence - 1/2 tsp
Pineapple essence - 1/2 tsp
Liquid food colour - green and pink
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Pinch of salt.

METHOD:

Line a baking tray with parchment paper, grease and keep aside.

Pre-heat oven to 180C

Take butter in a bowl at room temperature. Add maida and mix well.
Add powdered sugar and mix well for 3-4 minutes until well combined.
Add eggs one a time, mixing well for about 2 minutes with each addition.
Add milk cream and whisk on fast speed for 3 minutes.
Add baking powder and soda and pinch of salt and mix well for 2 minutes.

Divide batter into 3 portions (1:1:2)
Add vanilla essence and green colour to one 1/4 portion and mix well.
Add vanilla essence and pink colour to second 1/4 portion and mix well.
Add pineapple essence to the 1/2 portion which is your white batter, and mix well.

Take baking tin, add half of the prepared white batter and spread evenly.
Next add all the green batter and spread evenly.
Next add all the pink batter and spread evenly.
Finally add remaining white batter and spread evenly.

Give the baking tin a few taps to remove any trapped bubbles in the batter.

Bake at 180c for first 15 minutes.  Then lower the heat to 160c and bake for another 30 minutes or so till done.

Ribbon Cake - vanilla essence

Recipe courtesy: Xantillicious

INGREDIENTS:

•   125 grams Unsalted Butter
•  125 grams Granulated white sugar
•  2 large Eggs
•  1 tsp Vanilla extract
•  125 grams All-Purpose Flour
•  1/4 tsp Salt
•  1 tsp Baking powder
•  Few drops of liquid Food colors (Pink and green)

METHOD:

• 1 Preheat oven to 160 degrees C (320 degrees F) and grease a baking pan(loaf pan) 9 x 5 x 3 inch (23 x 13 x 8 cm). In the bowl of your electric mixer, with the paddle attachment (or with a hand mixer), beat the butter and sugar until light and fluffy.
  
• 2 Add the eggs, one at a time, beating well after each addition. Add in the vanilla extract. Beat.
  
• 3 Fold in the flour (sieved with salt and baking powder) using a spatula.
  
• 4 Remove 1 tbsp each of the cake batter in 2 bowls. Color each batter with pink and green liquid food colors.
  
• 5 Pour batter in the pan in mixtures (layers- White cake mixture, green mixture)
  
• 6 Pour a tablespoon of white cake mixture,and then the pink mixture as shown.
  
• 7 Pour remaining white cake mixture over it.
  
• 8 Bake for about 45 mins until risen, springy to the touch, and a toothpick inserted into the cake comes out clean.
  
• 9 Remove from oven and place on a wire rack to cool for 10 mins. Remove cake from baking pan. Let the cake cook completely. Cut into slices. (makes about 12 slices) Beautiful! See the Pink and green ribbon effect!
  
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Carrot cake with cream cheese frosting

INGREDIENTS FOR CAKE:

4oz unsalted butter
150 gms flour
100 gms granulated brown sugar (i usually add about 70gms brown sugar and 30gms white sugar)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon powder
1/2 tsp nutmeg powder
2 large eggs
1/4 tsp salt
handful of crushed nuts (walnut or pecan), optional
1 tsp vanilla essence
2 cups (2-3 carrots) finely grated carrots

INGREDIENTS FOR FROSTING:
8oz cream cheese
1 cup confectioners sugar
1/2 tsp vanilla essence
1/2 cup heavy whipping cream - optional

METHOD:
Whisk together melted butter and sugar until creamy.  Add eggs one at a time and beat until well combined.
Add in the flour, baking powder, baking soda, salt, cinnamon and nutmeg powder and mix well.
Add vanilla esssence and mix well.
Add grated carrots and nuts and mix until well combined.

Pour the cake batter into a well greased pan and bake in a pre-heated oven at 180C for 30 mins or until a toothpick inserted in the centre comes out clean.  Take cake out of oven and leave to cool in pan for 10 mins.  After 10 mins turn it out onto a wire mesh and leave to cool completely before putting the frosting.  The frosting would melt if the cake is even slightly warm. Top frosting with some crushed or whole nuts.

Prepare frosting by whisking together ingredients until smooth and creamy.  Do not overbeat.  Refrigerate and chill covered until ready to frost cake.