Recipes from Doria

Over the years, Doria has picked up baking and even went for lessons to get the perfect cakes. Here are some cakes recipes that people have commented as nice and have been requested many times by friends. Just to share these secret recipes. These recipes have been modified over the years.

PRUNE CAKE

11 Oz Butter
6 Oz Sugar (Brown or Castor)
8 Eggs (AA)
8 Oz Hong Kong Flour
160 gm Pitted prunes
1.5 tsp Baking powder
1/2 cup Rum or orange juice

1. Beat egg whites with 2/3 of the sugar until fluffy.
2. Beat egg yolks, butter and sugar until smooth.
Add in blended pitted prune and rum / orange juice.
3. Mix in egg whites mixture.
4. Add in flour and pour into 8” round cake mould.
5. Bake 130C for 1 hour 15 mins.


SPONGE CAKE

4 Pc (Size A) Egg White
2 Oz Castor Sugar
1/4 TspCream of Tartar
4 Pc (Size A) Egg Yolk
3 Oz Vegetable Oil
3 Oz Water
4 Oz Sponge Mix (Royal)
2 Oz Hong Kong Flour / Rose Flour
For Chocolate, use 1 ½ Oz Cocoa Power + ½ Oz Hong Kong Flour
1/4 Tsp Soda Bicarbonate

1. Separate the eggs into two basins.
2. Mixture A :- Mix Egg White, Sugar, Cream of Tartar. Beat until fluffy.
3. Mixture B :- Mix Egg Yolk, Oil, Water, the rest of flours with Soda Bicarbonate.
4. Mix A to B.
5. Pour into Cake tin (8” round). Bake 150-170 degree C for 50 to 60 minutes.
6. Take out from Oven and turn upside down on wire rack to cool down.