Cheese Cake (চিজ কেক)

Ingredients:

For Crust:

1. 1 1/2 cups graham cracker crumbs
2. 1/4 cup of sugar
3. 8 tablespoons butter, (1 stick) melted

For Filling:

1.  4 (8 oz) packages of cream cheese, softened 
2. 1 1/4 cup sugar 
3. 2 teaspoons vanilla
4.  2 tablespoon lemon juice 
5. 5 eggs 
6. 2 tablespoons of flour

For Sour Cream Layer:

1.  1 pint of sour cream
2.  1/3 cup of sugar 
3. 1/2 teaspoon vanilla 
4. 1 tablespoon lemon juice

For Garnish (optional): 

1. Fresh sliced Kiwi.apple,orange (or as per your choose)

Procedure:

1.  HEAT oven to 325°F.
2.  In a bowl mix graham cracker crumbs, sugar and butter, press onto bottom and slightly up the sides of 10-inch spring-form pan. Bake in oven for 10 minutes. 
3.  While crust is baking, make the filling by beating the cream cheese, sugar, vanilla and lemon with electric mixer until smooth and well blended. Add eggs, 1 at a time, mixing at medium speed after each egg is added until all is blended making sure to scrape down the batter with a spatula. Add flour and mix until smooth. Remove crust from oven, but keep oven on and let the crust cool for 5-10 minutes then pour the filling over crust.
4. Bake for about 50-55 minutes or until cake is cooked but has a slight giggle in the center. Remove from oven, again keeping oven on and set aside for 5-10 minutes so it cools slightly while you make the sour cream topping. In a small bowl mix the sour cream, sugar, vanilla and lemon. Spoon over the top of the cheesecake and spread evenly. Put cake back in oven and bake for 10 minutes. Remove from oven and loosen cake from rim of pan with knife. Cool before refrigerating. Cover and refrigerate at least 3 hours or over night. Before serving, remove rim from pan and plate and slice cake. Garnish each slice with fresh fruits.

Orange Chiffon Cake

রেসিপিটি বাংলায় দেখতে এইখানে ক্লিক করুন।

Ingredients:

1. Egg white- 7
2. Egg yolk- 6
3. Cake flour- 2 & 1/4 cup (225 gm) (Tips: 1)
4. Sugar- 1 & 1/4 cup + 1/4 cup
5. Baking powder- 1 Tbs
6. Oil- 1/2 cup
7. Salt- 1/2 ts
8. Orange zest- 1 Tbs
9. Orange juice - 3/4 cup (better to use freshly squeezed juice from orange)
10. Cream of tartar- 1/2 ts (optional) (Tips: 2)
11. Confectioners sugar (powdered or icing) - To dust on the top of cake (optional)

Procedure:

1. Separate (Tips: 3) the eggs placing the egg yolks in one bowl and the whites in another. Add the extra whites in the bowl where whites are placed. Cover both the bowl and keep aside to bring them to room temperature.

2. Have ready a 10 inch (25 cm) two piece tube pan and do not grease it.
3. Preheat your oven to 325 degrees F or 170 degrees C. 
4. Place the flour, 1 & 1/4 cup sugar, baking powder, salt, and orange zest in a big bowl and beat with the electric mixture in low speed just until all things are combined. Then make a well in the center of the flour mixture, add the egg yolks, oil and orange juice; and beat until smooth batter forms.

5. Now take the bowl where you kept your egg white (Tips:4 & 5) (remember the bowl should be big enough to hold the foam. Because after you beat the egg white it will rise double in size.) and whisk it with the electric mixer. In the middle of beating add the cream of tartar and 1/4 cup sugar and continue to beat until stiff picks form.
6. Then with a large rubber spatula or wire whisk, gently fold the egg whites (in three additions) into the batter just until blended (do not over mix otherwise the batter may be deflate). Pour the batter into the un-greased tube pan and place on the middle rack of the preheated oven.

7. Bake it for about 55 to 60 minutes. For better result start to check your cake after 40 minutes with a toothpick or a wooden skewer. Insert the toothpick or the wooden skewer into the center of the cake, if it comes out clean then your cake is done. (When lightly pressed, the cake will spring back). 
8. When the cake is done take it out immediately from the oven, invert (turn upside down) the pan and place on a bottle or flat surface so it is suspended over the counter. Let the cake cool completely (about 1 - 1 1/2 hours) before removing from pan.
9. When the cake is completely cool, run a long metal spatula around the inside of the tube pan and center core to remove it from the pan. Invert it onto a lightly greased plate. Dust the top with confectioners sugar (powdered or icing).
10. Serve with softly whipped cream or ice cream and fresh fruit.

**I have followed this recipe from the following website (http://www.joyofbaking.com). If you are in love with baking then this site is a great one.

Tips:

1. Cake flour substitution: 1 cup cake flour can be substitute by 3/4 cup (100 grams) (180 ml) all purpose flour plus 2 tablespoons (20 grams) cornstarch (corn flour) (packed)
2. Cream of Tartar substitution: 1/2 teaspoon cream of tartar can be substitute by 1/2 teaspoon white vinegar or lemon juice.
3. It is easy to separate egg yolks and white while eggs are cold.
4. While beating the eggs for cake make sure it is in room temperature which will help to rise the eggs to its full volume.
5. Make sure the bowl and the whisk attachment are dry while beating the egg whites. Otherwise you will not get the foam.

Swiss Roll

Ingredients:

For Sponge Cake:

1. Large eggs - 2 + 2 
2. Large egg yolk -1 (** we will not use the whites of this egg)
3. Sifted cake flour -1/3 cup (35 grams) 
4. Cornstarch (corn flour)- 3 Tbs (30 grams) 
5. Granulated white sugar (divided)- 1/2 cup (100 grams)+ 1 Tbs (15 grams) 
6. Vanilla extract -1 ts
7. Cream of tartar- 1/4 ts (optional)
8. Salt - 1/4 ts
9. confectioners sugar - 4 Tbs (to sprinkle on the top of the cake)

For whipped cream:

1. Cold heavy whipping cream (double cream)--1 cup (240 ml)
2. Vanilla extract -1/2 ts
3. White sugar-1 Tbs (15 grams)
4. Cocoa powder- 2 Tbs

(If you want you can use ready made whipped cream or any kind of jam or jelly instead of makeing it. )

Procedure:

1. Take a 17x12 inch (43x30 cm) baking pan and lightly butter, or spray with a nonstick vegetable spray. Line it with parchment paper, and then again spray with a nonstick vegetable/flour spray.
2. Separate 2 eggs placing the yolks in one bowl and the whites in another bowl. (Tips 1: Separate the eggs while they are cold, cover the bowl and set aside to come to room temperature. Tips 2: Be careful while separating egg that the yolk do not break down. If it break down and a little part of it remain in the white, then the egg white will not form into foam.). Add the additional yolk and remaining two whole eggs to the separated yolks bowl, and set them aside.
3. Take the flour, the cornstarch and salt in a bowl and whisk them to just mix all dry things together.
4.  Now add sugar to the yolk's bowl and beat with your hand mixer or stand mixer on high speed for five minutes, or until it become thick, pale yellow, and fluffy.(Tips: When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Then add the vanilla into it and beat for a minute.
5. Take the dry ingredients and sift half of it over the beaten egg. Then fold in gently with a rubber spatula, just until the flour is incorporated. Sift the remaining flour mixture into the batter and fold in like before.

6. Now take the bowl where you kept your egg white (remember the bowl should be big enough to hold the foam. Because after you beat the egg white it will rise double in size.) and whisk it with the electric mixer until it become foamy. Add the cream of tartar, sprinkle the 1 Tbs sugar and start to beat again until stiff peaks form.
7. Now gently fold a little of the whites into the batter to lighten it, and then add the rest of the whites and gently fold them (remember do not over mix them otherwise you will lost the softness of your cake).
8. Pour the batter into prepared pan, spreading evenly with an offset spatula or spoon.

9. Preheat your oven to 450 degrees F (230 degrees C) and place oven rack in the center of the oven.  
10. Bake your cake for about 6-8 minutes or until it become golden brown in color and when lightly pressed, springs back or inserting a toothpick comes out clean. 
11. Immediately upon removing the cake from the oven sprinkle with confectioners sugar and then invert the cake onto a clean cloth or dish towel. Remove the parchment paper, sprinkle with confectioners sugar, and roll up the sponge, with the towel. Then set aside to cool down.

12. Preparing Chocolate whipped cream: In a large mixing bowl place the whipping cream, vanilla extract, sugar, and cocoa powder and stir to combine. Cover with plastic wrap and place the bowl and wire whisk in the refrigerator for one hour. Then beat the mixture until stiff peaks form.
13. Assemble cake:  Once the cake has cooled unroll the cake, spread with the cream and re roll it. Then cover the cake and chill in the refrigerator for a few hours. Just before serving,dust with confectioners sugar and cut in pieces

**I have followed this recipe from the following website (http://www.joyofbaking.com). If you are in love with baking then this site is a great one.

Simple Cake

রেসিপিটি বাংলায় দেখতে এইখানে ক্লিক করুন।

Ingredients:

1. Egg-4
2. Flour-1.5 cup
3. Sugar-1 cup
4. Baking powder-1 ts
5. Milk powder-2 Tbs
6. Milk-3/4 cup
7. Oil-3/4 cup
8. Ghee-1/4 cup
9. Salt-1/4 ts
10. Orange skin(finely grated)/vanilla food flavor-1 ts
11. Cardamom powder-1/2 ts
12. Pistachios/Almond(chopped)- 2Tbs
13. Oil- for spray

Procedure:

1. Take all dry ingredients(flour, milk powder, baking powder, cardamom powder) in a bowl and mix it well so that all ingredients distribute evenly.
2. Now take eggs in a deep bowl and beat it well with the beater. When eggs start to become foam add milk, oil, sugar, ghee, vanilla extract/orange skin,salt, and beat it well.
3. Then in the liquid mixture add small amount of dry mixture at a time and mix it gently with with a rubber spatula or big wooden spoon. In this process add the rest of dry ingredients to the liquid mixture and mix it well until all things incorporated (remember do not over mix the batter otherwise the cake will not rise properly).
4. Preheat your oven to 375 degree F or 190 degree C. In the mean time spray oil in a 10 inches baking pan and pour the batter on it. Spread the chopped Pistachios/almond on it.

5. Now put the pan into the oven and bake it around 40 to 45 minutes. For better result start to check your cake after 30 minutes with a spoon.To check insert a spoon into the cake and if it comes out clean then your cake is done.
6. Take out your cake from oven, keep it to cool down to room temperature and then server your cake.

Courtesy:

Lutfunnesa Hauqe
(Columbia, SC, USA)