The Best Cake Recipes You Can Make Easily (Part 1)

The baking world is indeed incomplete and impossible without the Royal Cakes. The best fit for all occasions and breakfast as well. Learn the perfect ingredients and making styles of the most famous cakes you eat at outlets. Enjoy the soft caked ride!

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LEMON CHEESECAKE

LEMON CHEESECAKE

INGREDIENTS:

Crust

1 box Super Moist yellow cake mix

¼ cup vegetable oil

1 egg

1 teaspoon grated lemon peel

Filling

2 packages (8 oz. each) cream cheese, softened

¾ cup sugar

3 containers (3.5 oz. each) lemon pudding.

½ cup sour cream

3 eggs

2 cups frozen (thawed) whipped topping.

METHOD:

Heat oven to 300 degree F. Spray bottom and side of 10-inch spring form pan with baking spray with flour. Wrap foil around outside of pan to catch drips. Reserve 1/4 cup of the cake mix; set aside. In large bowl, beat remaining cake mix, oil, 1 egg and lemon peel with electric mixer on low speed until crumbly. Press in bottom and 1 inch up side of pan.

In same large bowl, beat reserved cake mix, the cream cheese, sugar, pudding and sour cream on medium speed until smooth and creamy. Beat in 3 eggs, one at a time, until mixed. Pour over crust.

Bake 1 hour 20 minutes to 1 hour 35 minutes or until edges are set but center of cheesecake jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer.

Remove cheesecake from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate 4 hours or overnight. Remove side of pan before serving. Pipe or spoon whipped topping around outside edge of cheesecake. Store covered in refrigerator.

Prep time: 6 hr. 50 min

GERMAN CHOCOLATE CAKE

GERMAN CHOCOLATE CAKE.

INGREDIENTS:

Cake

Cooking spray to grease pans

4 oz. sweet baking chocolate

½ cup water

2 ¼ cups all-purpose flour or 2 1/2 cups cake flour

1 teaspoon baking soda

1 teaspoon salt

2 cups granulated sugar

1 cup butter or margarine (2 sticks), room temperature

4 large eggs, separated

1 teaspoon vanilla

1 cup buttermilk

Coconut-Pecan Filling and Topping

3 large eggs

1 cup granulated sugar or packed brown sugar

½ cup butter or margarine (1 stick)

1 cup evaporated milk (from 12-oz can)

1 teaspoon vanilla

1 1/3 cups flaked coconut

1 cup chopped pecan.

METHOD:

Heat the oven to 350 degree F. Spray the bottoms and sides of three 8-inch or 9-inch round cake pans with the cooking spray. Cut three 8-inch or two 9-inch rounds of waxed paper or cooking parchment paper. Line bottoms of pans with the paper.

Coarsely chop the chocolate. In a 1-quart saucepan, heat the chocolate and water over low heat, stirring frequently, until chocolate is completely melted; remove from heat and cool.

Meanwhile, in a medium bowl, stir the flour, baking soda and salt until mixed; set aside. In another medium bowl, beat 2 cups sugar and 1 cup butter with an electric mixer on medium speed until light and fluffy; set aside.

Place an egg separator over a small bowl. Crack 1 egg over the separator to separate the yolk from the white. Separate 3 more eggs. Place yolks in a small bowl.

On medium speed, beat 1 egg yolk at a time into the sugar mixture until mixed. On low speed, beat in the melted chocolate and 1 teaspoon vanilla. On low speed, beat in 1/2 of the flour mixture just until smooth, then beat in 1/2 of the buttermilk just until smooth. Repeat beating in flour mixture alternately with the buttermilk just until smooth.

Wash and dry mixer beaters. In a small bowl, beat the eggs whites on high speed until beaten eggs whites form stiff peaks when beaters are lifted. Add egg whites to the batter; to fold in, use a rubber spatula to cut down vertically through the batter, then slide the spatula across the bottom of the bowl and up the side, turning batter over. Rotate the bowl 1/4 turn, and repeat this down-across-up motion. Continue folding until batter and egg whites are blended.

Pour batter into pans; use a rubber spatula to scrape batter from bowl, spread batter evenly in pans and smooth top of batter. (If batter is not divided evenly, spoon batter from one pan to another.) Refrigerate batter in third pan if not all pans will fit in oven at one time; bake third pan separately.

Bake 8-inch pans 35 to 40 minutes, 9-inch pans 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

Cool cakes in pans 10 minutes. To remove cake from pan, invert onto cooling rack, then invert right side up on second cooling rack. Cool completely, about 1 hour.

Separate the 3 eggs; save the egg whites for another recipe. In a 2-quart saucepan, stir the egg yolks, 1 cup sugar, 1/2 cup butter, the evaporated milk and 1 teaspoon vanilla until well mixed. Cook over medium heat about 12 minutes, stirring frequently, until thick and bubbly. Stir in the coconut and pecans. Cool about 30 minutes, beating occasionally with a spoon, until mixture is spreadable.

Place 1 cake layer, rounded side down, on a cake plate; using a metal spatula, spread 1/3 of the filling over the layer. Add second layer, rounded side down; spread with 1/3 of the filling. Add third layer, rounded side up; spread with remaining filling, leaving side of cake unfrosted. Store cake covered in the refrigerator.

Prep time – 2 hour 20 minutes.

HAPPY BAKING!

 

 

BY SANGITA MAITY.

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