Monday, December 30, 2013

Jewish Apple Cake

Hello Friends!!!

Here I made Jewish applw cake and it is traditional one for Christmas.Thanks to Priya Ranjit of Home Bakers Challenge.It was so taste and divine. 

  • 3 cups All purpose flour
  • 2 cups Sugar
  • 2 and 1/2 tsp Baking powder
  • 1/4 tsp Salt
  • 1 cup Vegetable oil
  • 4 Eggs, beaten 
  • 1/4 cup Orange juice
  • 2 Tsp Vanilla extract
  •  3 peeled, cored and chopped Apples
  •  2 Tsp ground cinnamon
  • 5 Tblspoon Sugar 
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan. Combine the ground cinnamon and 5 teaspoons of the sugar together and set aside.
2. In a large mixing bowl, combine the flour, salt, baking powder and 2 cups of the sugar. Stir in the vegetable oil, beaten eggs, orange juice and vanilla. Mix well.
3. Pour 1/2 of the batter into the prepared pan. Top with 1/2 of the sliced apples and sprinkle with 1/2 of the cinnamon sugar mixture. Pour the remaining batter over the top and layer the remaining sliced apples and cinnamon sugar.
4. Bake at 350 degrees F (175 degrees C) for 70 to 90 minutes. 

Happy Baking!

Linking this entry to Priya's Home Bakers Challenge 

Old Fashioned Sugar Cookies

Hello Friends!!!

Here Am back and I made old fashioned cookies for Christmas and I have decided to make star tree.I stacked the stars into Christmas tree :) It was fun :)

Here is the pic

  • 1 cup butter, unsalted
  • 1 cup white sugar
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla
  • 3 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt 


  1. In a bowl, cream the butter and sugar. Beat in the eggs and vanilla.
  2. In a second bowl, combine and mix well the flour, baking powder, and salt. Stir flour into butter mixture 1 cup at a time.
  3.  Chill dough for 3 to 4 hours. Roll out dough and cut into shapes with cookie cutters or a knife. Brush with milk and sprinkle with colored sugar.
  4.  Bake on a sheet pan or a parchment lined sheet pan in a preheated 350 degree F oven for 10 to 15 minutes depending on the size of the cookie. 
  5. Remove cookies to a rack to cool completely. 

Happy Baking!!!

Linking this entry to Priya's Home Bakers Challenge 

Buche De Noel - Baking Partners Challenge!

Hi Friends!!!


Am back for blogging life!!1 Was busy with my in laws and my parents!!Wishing you all Happy new year in advance :)

Here it is the buche de noel for christmas cake .It is traditional one and was so delicious. Thanks to Baking Partners challenge owned by Swathi and suggested by Tanu :)



For the cake:

  • Unsalted butter for greasing
  • 1 cup all-purpose flour, plus more for dusting
  • 3/4 tsp. baking powder
  • 1/4 tsp. salt
  • 4 eggs, at room temperature
  • 2/3 cup granulated sugar
  • 1 1/4 tsp. vanilla extract
  • Confectioners sugar for dusting

For the syrup:

  • 1/4 cup water
  • 1/4 cup granulated sugar
  • 2 to 3 Tbs. dark rum or coffee-flavored liqueur

For the frosting:

  • 10 oz. bittersweet chocolate, finely chopped
  • 2 1/4 cups heavy cream
  • 1 tsp. vanilla extract
  • Pinch of salt

For the meringue mushrooms:

  • 3 egg whites, at room temperature
  • 1/4 tsp. cream of tartar
  • 1/2 cup granulated sugar
  • 1/3 cup confectioners sugar
  • Unsweetened cocoa powder for dusting
  • Chocolate curls for garnish
  • Confectioners sugar for garnish


Preheat an oven to 350°F. Grease a 15 1/2-by-10 1/2-inch rimmed baking sheet and line the bottom with parchment paper. Grease and flour the paper and the pan sides.

To make the cake, in a bowl, whisk together the flour, baking powder and salt until blended. In a large bowl, using an electric mixer on medium-high speed, beat the eggs until pale and thick, about 3 minutes. 
Add the granulated sugar and vanilla and continue beating until tripled in volume, about 3 minutes more. Sprinkle the flour mixture over the eggs and, using a rubber spatula, fold gently until just blended. Pour the batter into the prepared pan and spread evenly. 
Bake until the cake springs back when lightly touched, 13 to 15 minutes.

Meanwhile, lay a clean kitchen towel on the counter and sift confectioners sugar generously onto it, covering it evenly. When the cake is ready, remove it from the oven and immediately run a knife around the inside of the pan to loosen the cake. Holding the cake in place, invert the pan onto the prepared towel. Lift off the pan and carefully peel off the paper. Beginning on a long edge, roll up the cake and towel together. Set on a wire rack and let cool.

To make the syrup, in a small saucepan over medium heat, combine the water and granulated sugar and stir until the sugar dissolves. Bring to a boil and remove from the heat. Stir in the rum and set aside to cool to room temperature.

To make the frosting, combine the chocolate and cream in the top pan of a double boiler. Set the pan over but not touching barely simmering water in the bottom pan and melt the chocolate, then whisk until well blended. Remove the bowl from the heat and refrigerate, stirring occasionally, until cold, about 2 hours. To speed this process, use an ice bath (see headnote above). When the mixture is cold, add the vanilla and salt. Using an electric mixer on medium-high speed, beat the chocolate mixture briefly until firm enough to hold a soft dollop. The mixture will continue to firm up as it sits.

To make the meringue mushrooms, preheat the oven to 225°F. Line 2 baking sheets with parchment. Have ready a pastry bag fitted with a small (no. 6) plain tip.

In a bowl, using a mixer on medium-low speed, beat together the egg whites and cream of tartar until very foamy. Slowly add the granulated sugar while beating. Increase the speed to high and beat until soft peaks form when the beaters are lifted. Continue until the whites hold stiff, shiny peaks. Sift the confectioners sugar over the whites and, using a rubber spatula, fold in until well blended.

Scoop the mixture into the bag. On 1 baking sheet, pipe 48 stems, each 1/2 inch wide at the base and tapering off to a point at the top, 3D4 inch tall, and spaced about 1/2 inch apart. On the other sheet, pipe 48 mounds for the tops, each about 1 1/4 inches wide and 3D4 inch high, also spaced 1/2 inch apart. With a damp fingertip, gently smooth any pointy tips. Dust with cocoa. Reserve the remaining meringue.

Bake until dry and firm enough to lift off the paper, 50 to 55 minutes. Set the pans on the counter and turn the mounds flat side up. With the tip of a knife, carefully make a small hole in the flat side of each mound. Pipe small dabs of the remaining meringue into the holes and insert the stems tip first. Return to the oven until completely dry, about 15 minutes more. Let cool completely on the baking sheets.

To assemble the bĂ»che, unroll the cake and brush it liberally with the cooled syrup. Using 
an icing spatula, spread one-third of the frosting over the cake. Gently reroll the cake and place, seam side down, on a cutting board. Frost the top and sides of the roll with the remaining frosting, using long, rough strokes. Using a serrated knife, trim each end on a sharp angle.

Transfer the cake to a serving plate and garnish with the chocolate curls, a sifting of confectioners sugar and the meringue mushrooms. Pass the remaining meringue mushrooms at the table for garnishing individual servings

Happy Baking!!!!

Linking this entry ot Swathi of Baking partners!!!