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Cake Recipes for CHAKRA
By Acyuta Radhika devi dasi (Mumbai, India)

Hare Krsna!

Please accept my humble obeisances. All glories to Sri Sri Radha Rasabihari! All glories to Srila Prabhupada! All glories to Sri Guru and Sri Gauranga!

Here are a few cake recipes which I would like to share with CHAKRA readers. All provide 3 types of measurements.

CAKES MADE WITH CITRUS FRUITS :

1) VEGAN LEMON SPONGE CAKE

METRIC IMP. US.
225g 8 oz 2 cups whole meal self-raising flour
1 tsp. 1 tsp. 1 tsp. baking powder
100g 4 oz ˝ cup demerara sugar
175g 6 oz ž cup vegetable margarine
150ml ź pint ˝ cup hot water
2 tbs. 2 tbs. 2 tbs. malt extract
2 2 2 lemons

Preheat the oven to 200C/400F/gas mark 6, use two 23cm/9 inch sandwich tins. Sift the flour and baking powder into a bowl, add the sugar and mix well by lifting and sprinkling, using a spoon. Put the margarine to melt in a small saucepan over a low heat. Remove from heat as soon as it's melted. Put the hot water in a jug together with the malt extract and set aside. Finely grate the lemon rinds, add to the dry ingredients and mix in by lifting and sprinkling as before. Squeeze the lemons, add the juice to the water and malt mixture and stir until the malt has completely dissolved. Preheat the oven and prepare the sponge tins by lightly greasing and flouring them. As quickly as you can, add the melted margarine to the dry ingredients and stir well in, followed immediately by the water, malt and lemon juice mixture. Beat well for a few moments only before transferring equal amounts to each of the two prepared sponge tins and placing them in the preheated oven. Bake till the top goes firm and golden brown (about 20-25 minutes), or test with a warm knife. Allow to cool before removing from the tins.

2) TANGY CITRUS CAKE

METRIC IMP. US.
200g 7 oz 1 ž cups white self-raising flour
ź tsp. ź tsp. ź tsp.salt
6 tbs. 6 tbs. 6 tbs.sugar
6 tbs. 6 tbs. 6 tbs.butter
1 1 1lemon or orange,grated rind and juice of
4 tbs. 4 tbs. 4 tbs. sour cream
150ml ź pint ˝ cup milk
a little butter for greasing

Preheat the oven to 180C/350F/gas mark 4, use a 15cm/6 inch cake tin.

Line and grease the cake tin. Mix the flour and salt in a mixing bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Add the sugar and grated citrus rind. In a bowl, mix the sour cream with 30 ml/2 tbs. of the milk and stir into the flour mixture. Gradually add the citrus juice, beating vigorously. If necessary, add the remaining milk to give a consistency that just drops off the end of a wooden spoon. Spoon the mixture into the cake tin and bake for 1-1 ˝ hours or until cooked through. Cool on a wire rack.

3) SIMPLE ORANGE CAKE

FOR THE CAKE;
METRIC IMP. US.
175g 6 oz 1 ˝ cups white self-raising flour
6 tbs. 6 tbs. 6 tbs.caster sugar
6 tbs. 6 tbs. 6 tbs.soft butter
150ml ź pint ˝ cupsour cream
2 2 2small oranges, grated rind
a little icing sugar, to dust

ORANGE BUTTER CREAM;
METRIC IMP. US.
100g 4 oz 1 cup icing sugar, sieved
6 tbs. 6 tbs. 6 tbs. butter
grated rind of 1 orange

Preheat the oven to 180C/350F/gas mark 4, use two 20cm/8 inch sandwich tins. Grease and line the sandwich tins with greased greaseproof paper. Measure all the cake ingredients into a bowl and beat well for about 2 minutes until thoroughly blended. Divide the mixture between the two tins and level out evenly. bake in the oven for about 35 minutes until the sponges shrink away from the sides of the tin and turn a golden brown color. Leave to cool in the tins for a few moments then turn out, peel off paper and finish cooling on a wire rack.

Butter cream: Measure the ingredients into a bowl and cream together until blended, adding a little orange juice to soften the mixture if necessary. Use to sandwich the two cakes together. Serve dusted with a little icing sugar.

4) GLAZED LEMON CAKE

FOR THE CAKE
METRIC IMP. US.
175g 6 oz 1 ˝ cups white self-raising flour
1 tsp. 1 tsp. 1 tsp.salt
6 tbs. 6 tbs. 6 tbs.caster sugar
6 tbs. 6 tbs. 6 tbs.soft butter
4 tbs. 4 tbs. 4 tbs.sour cream
150ml ź pint ˝ cupmilk
100g 4 oz 1 cupwalnuts, chopped
2 2 2lemons, finely grated rind
GLAZE
METRIC IMP. US.
175g 6 oz ž cup sugar
3 tbs. 3 tbs. 3 tbs. fresh lemon juice

Preheat the oven to 180C/350F/gas mark, use a 450g/1 lb loaf tin.
Beat together butter, sour cream and sugar until fluffy. Stir in rind. Sift
together flour and salt and add to the butter mixture. Add the milk, a
little at a time. Stir in nuts and pour into the greased loaf tin. Bake for about an hour, until the cake rises and the top is firm and browned. Remove from the tin to a cooling rack.
Glaze: Stir the ingredients together over a medium heat until the sugar has melted, then pour over cake, decorating top with walnut halves. Cool completely before storing.

5) LIME SYRUP BUTTERMILK CAKE
FOR THE CAKE
METRIC IMP. US.
225g 8 oz 2 cups white self raising flour
˝ tsp. ˝ tsp. ˝ tsp.baking powder
100g 4 oz ˝ cupcaster sugar
100g 4 oz ˝ cupbutter
6 tbs. 6 tbs. 6 tbs.sour cream
300ml ˝ pint 1 ź cups buttermilk
1 tbs. 1 tbs. 1 tbs.grated lime rind
LIME SYRUP
METRIC IMP. US.
175g 6 oz ž cup sugar
150ml ź pint ˝ cup lime juice.
5 tbs. 5 tbs. 5 tbs. Water

Preheat the oven to 180C/350F/gas mark 4, use a 20cm/8 inch ring tin.
Grease and lightly flour the ring tin, shaking out excess flour. Cream the butter, rind and sugar in small bowl with until light and fluffy. Whisk in sour cream, beat until combined. Transfer mixture to large bowl, stir in half the flour, the baking powder and half the buttermilk, then stir in remaining flour and buttermilk.
Spread the mixture into the prepared tin. Bake for about 1 hour. Stand for five minutes before turning out on a wire rack. Pour hot lime syrup evenly over the cake.
Lime Syrup: Combine lime juice, sugar and water in saucepan. Stir over the heat until the sugar dissolves. Bring to the boil; remove from heat.

Thanking you.

Your servant,
Acyuta Radhika devi dasi
Mumbai, India

Š CHAKRA 29-Nov-2003

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