Carino Beauty Parlor.".

LEMON LOAF CAKE

INGREDIENTS :

◾️4 large eggs
◾️1⅓ cups sugar
◾️pinch of salt
◾️grated zest from three lemons
◾️1¾ cups cake flour
◾️½ tsp baking powder
◾️½ cup heavy cream
◾️5½ tbsp unsalted butter melted and cooled

INSTRUCTIONS

◾️Preheat oven to 180°c.
◾️Grease and flour a 9x5 loaf pan. Tap out the excess flour.
◾️In a large bowl, whisk together eggs, salt and sugar for about a minute just until the mixture is bubbly.
◾️Add the grated zest and whisk together.
◾️Combine flour and baking powder in another bowl.
◾️Sift about ⅓ of the flour mixture into the egg mixture.
◾️Whisk by hand using a wire whisk to combine.
◾️Sift the flour mixture in two more additions.
◾️Whisk just until everything is combined. No need to overdo it.
◾️Whisk in the heavy cream.
◾️Switch to a rubber spatula and fold the melted butter.
◾️Pour the batter into the loaf pan.
◾️Bake in the center rack of the oven for 50-60 minutes.

(A toothpick inserted at the center of the cake should come out clean. The top should crown and crack).

◾️Transfer to a wire rack and let the cake cool slightly in the pan.
◾️Remove from the pan and let cool completely.

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Credits : Glorious Cakes

BANANA SPONGE CAKE WITH CHOCOLATE CHIPS | Glorious Cakes

Ingredients:

3 ripe bananas
50 gr of butter
A natural yogurt
200 gr of sugar
5 eggs
200 gr flour
7 gr yeast
100 gr chocolate chip

Preparation:

1. First peel the bananas and put them in a bowl. Then, mash them with a fork, add the yogurt and stir.
2. In another bowl, add the butter at room temperature with the sugar and mix well. Then, add the eggs to the butter and sugar mixture, one at a time and mix well.
3. Add the mashed banana and yogurt, and mix, then add the sifted flour and baking powder, and stir with wrapping motions.
4. Add the chocolate chips and mix again gently. Then, put the mixture in the mold and bake for 50 minutes at 180º C.
5. After this time, take it out of the oven and let it cool before removing from the mold. Delicious!

Chocolate Cake
INGREDIENTS :
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
2 cups white granulated sugar
1 cup milk
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup boiling water

CHOCOLATE BUTTERCREAM FROSTING

4 oz butter, (120 g | 1/2 cup)
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon pure vanilla extract

INSTRUCTIONS :

CHOCOLATE CAKE

Preheat oven to 350°F (180°C) standard or 320°F (160°C) fan/convection.
Lightly grease 2x 9-inch (22cm) round cake pans with butter. Line base with parchment paper.

Sift together flour, cocoa, baking powder, baking soda and salt into a large bowl. Whisk in sugar, then add eggs, milk, oil and vanilla. Whisk well to combine until lump free, about 30 seconds.

Pour boiling water into batter, mixing well. Cake batter is thin in consistency.
Pour batter into cake pans and bake for 30-35 minutes or until a wooden skewer inserted into the centre comes out clean.

Let cool for 10 minutes, then turn out onto wire racks to cool completely before frosting.

CHOCOLATE BUTTERCREAM FROSTING

Melt butter, then whisk in cocoa powder. Alternately add powdered sugar and milk, beating to spreading consistency (add a small amount of additional milk, if needed). Stir in vanilla.

Note :

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