Vanilla Chocolate Marbled Cake
Recommended mold: 24 cm diameter Bunte pan (capacity approx. 2.5 liters)
Ingredients
Dough
250 g room temperature butter
250 g sugar
4 eggs (large)
1 tsp vanilla extract
300 g flour 0000
2 teaspoons baking powder
120 ml of milk
Chocolate portion
2 tablespoons cocoa powder (unsweetened)
Add 2 tablespoons of milk
Preparation
Preheat oven to 170 °C (medium oven). Grease and flour a baking sheet.
Beat the butter and sugar together until smooth and creamy.
Add eggs one by one, beating well after each addition. Stir in vanilla.
Sift the flour and baking powder and add to the previous mixture in two portions, alternating with the milk. Mix until well mixed (do not over mix).
Divide the mixture into two parts. Add cocoa and 2 tablespoons of milk to one serving. Mix well.
Pour the mixture into the molds, alternating spoonfuls of vanilla and chocolate batter. Gently stir with a toothpick or knife a few times to create a marbling effect (do not overstir).
Bake for 45 to 55 minutes until smell free after inserting with a toothpick.
After cooling in a baking dish for 15 minutes, remove it and place on a grid rack.
Melt-in-your-mouth cake
Ingredients
4 eggs
1 cup sugar
1 cup wheat flour
1/2 cup milk
1/2 cup melted butter
1 tsp baking powder
Lemon peel (optional
Preparation method
Step 1: Preheat oven to 180 °C and butter and flour a baking sheet.
Step 2: In a bowl add eggs and sugar and beat until light and fluffy.
Step 3: Add the milk and melted butter and mix well.
Step 4: Sift wheat flour and baking powder over the mixture, then gently mix well.
Step 5: Also add lemon zest if desired to make it more character.
Step 6: Pour the batter into a greased baking dish and bake for about 30-35 minutes or until removed by inserting a toothpick into the dish.
Step 7: Once baked, remove from oven and unmold after cooling slightly.
Cream cheese pecan cookies
Ingredients
-200 g room temperature cream cheese
-100 g room temperature butter
-150 g of sugar
-1 egg
-1 teaspoon vanilla extract
-250 g wheat flour
-1 tsp baking powder
-1 pinch of salt
-100 g chopped walnuts
Preparation method
Step 1: Prepare the mixture
-Cream cream cheese, butter and sugar until creamy.
Step 2: Add the liquid ingredients
-Add eggs and vanilla extract and mix well.
Step 3: Add the dry ingredients
-Sift the flour, baking powder and salt. Gradually add to the previous mixture.
Step 4: Add nuts
-Add the chopped walnut kernels and mix well.
Step 5: Refrigerate dough
-Cover the dough with plastic wrap and chill in the fridge for 30 minutes.
Step 6: Preheat the oven
-Preheat oven to 180 °C and line a baking sheet with wax paper.
Step 7: Make cookies
-Knead the dough into a ball, place it on a baking sheet and flatten it slightly.
Step 8: Baking
-Bake for 12-15 minutes until golden brown around the edges.
Step 9: Cooling
-Cool on a grid rack before serving.
Easy and delicious moist banana bread
Ingredients
-3-4 very ripe bananas
-2 large eggs
-1 cup granulated sugar
-1 cup brown sugar
-1 cup of milk
-1 cup vegetable oil
-1 teaspoon vanilla extract
-3 cups wheat flour
-1 tsp baking powder
-1 tsp baking soda
-1/2 tsp salt
-Optional: 1 cup walnuts or chocolate chips
Preparation method
Step 1: Preheat the oven.
-Preheat oven to 175 °C. Grease a 23 x 13 cm baking sheet, or line with parchment paper.
Step 2: Mash the bananas
-In a large bowl, mash the bananas with a fork until smooth.
Step 3: Mix the wet ingredients
-Add eggs, caster sugar, brown sugar, milk, vegetable oil and vanilla extract to the banana puree. Stir until thoroughly combined.
Step 4: Sift dry ingredients
-In a separate bowl, sift in the flour, baking powder, baking soda and salt.
Step 5: Mix wet and dry ingredients
-Gradually add the dry ingredients to the banana mixture. Gently stir until thoroughly combined, do not overstir. Optionally add nuts or chocolate chips.
Step 6: Baking
-Pour batter into prepared baking dish. Bake for 50-60 minutes until smell free when inserted through the middle with a toothpick.
Step 7: Cooling
-Let the banana bread cool in the baking dish for 10 minutes, then transfer to a grid rack to cool completely.
[Warm Tips] When making Western-style pastries, commonly used cups and tablespoon/teaspoon are standard units of capacity, which are mainly used to measure the volume of ingredients, rather than directly expressing weight. To convert these capacities into grams (g), it needs to be calculated based on the density of the specific ingredient, because the weight of different ingredients varies greatly.
Here are the approximate weights of some common ingredients for reference:
Cup Weight Conversion
1 cup = about 240 milliliters (mL), but the grams depend on the ingredients:
all-purpose flour: 1 cup ≈ 120-130 g (depending on the degree of compaction)
granulated sugar: 1 cup ≈ 200 g
brown sugar: 1 cup ≈ 220 g (lightly pressed)
butter: 1 cup ≈ 227 g
milk: 1 cup ≈ 240 g
water: 1 cup ≈ 240 g
Spoon weight conversion
1 tablespoon (tablespoon, tbsp) = 15 ml
Flour: 1 tablespoon ≈ 8-10 g
White sugar: 1 tablespoon ≈ 12.5 g
Cream: 1 tablespoon ≈ 14 g
Water: 1 tablespoon ≈ 15 g
1 teaspoon (teaspoon, tsp) = 5 ml
Flour: 1 teaspoon ≈ 3-4 g
White sugar: 1 teaspoon ≈ 4 g
Salt: 1 teaspoon ≈ 6 g
vanilla extract: 1 teaspoon ≈ 5 g
Notes
Status of ingredients: For example, whether the flour is sifted and whether the sugar is compacted will affect the weight.
Precise measurement: If the recipe calls for precision, it is recommended to use an electronic scale to weigh directly, rather than relying entirely on cups or spoons.
Regional differences: This refers to the standard cup (240 mL) commonly used in the United States, other regions (such as Australia, 1 cup = 250 mL) may vary slightly.
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