Basic sponge cake with strawberry jam

A decadent recipe of all times ..basic sponge cake with strawberry jam! sharing with you a very easy and proved method.
ALL IN ONE!!! method  of cake making i.e mixing all the ingredients together which is much easier and provides better results.
For best results make sure all your ingredients are at room temperature and the measurement should be accurate.


Do not be tempted to open your oven whilst the cake is cooking, as the drop in temperature will cause your cakes to sink.


Ingredients


285g self-raising flour or maida
2.5 teaspoons baking powder
285g butter
285g caster sugar
5 eggs
1 jar strawberry or raspberry jam or any other jam of your choice


Method


Pre-heat the oven to 170C / 340F


Grease and line 2 round cake tins with butter and greaseproof paper


Sift the flour and baking powder into a large bowl


Add the butter, sugar and eggs (make sure the butter is at room temperature)


Mix together using a wooden spoon or electric whisk until light and fluffy


Divide the mixture into the 2 cake tins


Bake in the oven for 35 - 40 minutes


gently press it- if it springs back when touched, then it's ready


Allow to cool for 5 minutes before carefully turning out onto a wire rack to cool completely


When the cake is cool, spread one cake with a generous layer of jam. Then top with the other cake 


Relish the home made cake....slurrrrrp!!!

egg plant/Baingan raita

anyone who loves egg plant/Brinjal will definitely relish this recipe.A very easy side dish for any lunch/dinner party.


Ingredients:
Eggplant – 1, cut into circles
Oil – 3 Tbsp
Mustard Seeds – 1/4 tsp
Garlic – 1 tbsp, minced
Turmeric Powder 1/4 tsp
Red chilly powder 1/4 tsp
Green Chili – to taste, for garnish
Salt – to taste
Yogurt – 2 cups
Cilantro/Coriander leaves – for garnish, finely chopped

Method:
1. Marinade egg plants with salt,turmeric,garlic minced and red chilly powder for 10-15 min,This step will extract the water  and leaves the easy to be cooked
2. Heat Oil in a non-stick pan.
3. Add Mustard Seeds, chopped green chilies and allow them to pop.add marinated egg plants one by one.
4. Reduce heat to low, cover and cook eggplant until tender.
5. Remove Eggplant into a bowl . Allow it to come to room temperature.
7. Add Salt to Yogurt and mix well. Add cooled Eggplant into the yogurt and mix well.
8. Garnish with Cilantro (coriander leaves).