Chiffon Cake

Ingredients:
2 1/4 cups sifted cake flour, sift before measuring
1 teaspoon salt
1 tablespoon baking powder
1 cup plus 2 tablespoons sugar
1/2 cup vegetable oil
5 egg yolks
3/4 cup cold water
2 teaspoons vanilla
2 teaspoons grated lemon rind
5 egg whites
1/2 teaspoon cream of tartar
6 tablespoons sugar

Procedure:
Have all ingredients at room temperature.
Into a mixing bowl, sift together the sifted flour, salt, baking powder, and the 1 cup plus 2 tablespoons granulated sugar.
Add the oil, egg yolks, water, vanilla, and lemon peel to dry ingredients; beat with spoon until batter is smooth.
In a large mixing bowl, beet the eeg whites and cream of tartar until egg whites are glossy and stand in soft peaks with beaters are lilfted. Add the 6 tablespoons of sugar gradually, beating until all sugar is used and peaks are stiff when beaters are lifted.
Pour the batter, a little at a time, over the beaten egg whites and sugar. Gently fold in with a rubber spatula or spoon. Continue until all of the batter has been added, blending well. Batter should be smooth.
Pour batter into an ungreased 10-inch tube pan. Bake cake at 325° for 55 minutes. Increase heat to 350° and continue to bake 10 to 15 minutes longer. The cake can be baked in a 13x9x2-inch pan at 350° for 50 to 55 minutes. Remove cake from oven. Invert pan and let cool for about an hour.

Frost this chiffon cake with your favorite frosting or dust with powdered sugar and serve with fruit.

Madeleine

Madeleine

Ingredients:
3 large eggs, at room temperature
2/3 cup (130g) granulated sugarrounded
1/8 teaspoon salt
1 1/4 cup (175g) flour
1 teaspoon baking powder
zest of one small lemon
9 tablespoons (120g) unsalted butter, melted and cooled to room temperature,
plus additional melted butter for preparing the molds
3/4 cup (150g) powdered sugar
1 tablespoon freshly-squeezed lemon juice
2 tablespoons water

Procedure:
1. Brush the indentations of a madeleine mold with melted butter. Dust with flour,
tap off any excess, and place in the fridge or freezer.
2. In the bowl of a standing electric mixer, whip the eggs, granulated sugar,
and salt for 5 minutes until frothy and thickened.
3. Spoon the flour and baking powder, if using, into a sifter or mesh strainer and
use a spatula to fold in the flour as you sift it over the batter.
(Rest the bowl on a damp towel to help steady it for you.)
4. Add the lemon zest to the cooled butter, then dribble the butter into the batter,
a few spoonfuls at a time, while simultaneously folding to incorporate the butter.
Fold just until all the butter is incorporated.
5. Cover the bowl and refrigerate for at least 1 hour. (Batter can be chilled for up to 12 hours.)
6. To bake the madeleines, preheat the oven to 425 degrees.
8. Plop enough batter in the center of each indentation with enough batter
which you think will fill it by 3/4's. Do not spread it.
10. Bake for 8-9 minutes or until the cakes just feel set.
While the cakes are baking, make a glaze in a small mixing bowl
by stirring together the powdered sugar, lemon juice, and water until smooth.
11. Remove from the oven and tilt the madeleines out onto a cooling rack.
The moment they're cool enough to handle, dip each cake in the glaze,
turning them over to make sure both sides are coated and scrape off any excess with a dull
knife. After dipping, rest each one back on the cooking rack, scalloped side up,
until the cakes are cool and the glaze has firmed up.

Storage:
Glazed madeleines are best left uncovered, or not tightly-wrapped; they're best eaten the day they're made. They can be kept in a container for up to three days after baking or you may keep
them in the fridge to stay a bit longer.

Butter Cookies

Butter Cookies

Ingredients:

Butter 600 grams
Caster sugar 550 grams
Whole eggs 6 pcs.
Vanilla essence 1 tsp.
Flour 1000 grams
Salt 20 grams
Baking powder 20 grams

Procedure:

Pre-heat oven to 180 degrees Celsius.

Using a paddle beater, cream butter with sugar.

Gradually add eggs one at a time. Add vanillia flavor.

Continue creaming the butter until it becomes smooth.

Add the sifted flour, salt and baking powder slowly

until the mixture looks smoth.

Spoon the cookie mixture on to a greased baking pan,

giving enough space for each cookie at least 1 inch apart.

Bake for 10 - 12 minutes.

Chocolate Mousse

Chocolate Mousse

Ingredients
1 teaspoon unflavored gelatin
2 tablespoons coffee liqueur, rum or strong brewed coffee
3/4 cup low-fat milk
1 large egg
1 cup packed light brown sugar
2/3 cup unsweetened cocoa powder, preferably Dutch-process
2 ounces bittersweet (not unsweetened) chocolate, chopped
2 teaspoons vanilla extract
4 large egg whites
1/2 teaspoon cream of tartar
3 tablespoons water


Procedure
1. Sprinkle gelatin over liqueur (or rum or coffee) in a small bowl; let stand until softened,
about 1 minute.
2. Whisk together milk, whole egg, 1/4 cup of the brown sugar and cocoa in a
medium saucepan until smooth. Cook over low heat, whisking constantly,
until thickened, about 5 minutes.
Remove from the heat and add the softened gelatin mixture,
stirring until the gelatin has dissolved. Add chocolate and vanilla;
stir until the chocolate has melted. Let cool to room temperature, about 30 minutes.
3. Bring 1-inch of water in a wide saucepan to a bare simmer.
Combine egg whites, cream of tartar,
water and the remaining 3/4 cup brown sugar in a heatproof bowl large
enough to fit over the saucepan.
Set the bowl over the barely simmering water and
beat with an electric mixer at low speed,
moving the beaters around constantly,
until an instant-read thermometer registers 140°F. (This will take 3 to 5 minutes.)
4. Increase the mixer speed to high and continue beating over the
heat for a full 3 1/2 minutes. Remove the bowl from the heat and beat the meringue until
cool, 4 to 5 minutes longer.
5. Whisk one-fourth of the meringue into the chocolate mixture until smooth.
Fold the chocolate mixture back into the remaining meringue with a rubber spatula
until completely incorporated. Spoon the mousse into 6 dessert glasses, and chill until set,
about 3 hours.