Abefe's Kitchen

Ingredients 250g p lain flour, sifted  6 Medium Free-Range Eggs 200g g ranulated gugar  250g b utter  1½ tsp baking powder 1½ tsp vanilla extract 150g rainbow cake sprinkles Preparation 1.  Start off by creaming the butter and sugar. Using a mixer, mix the soft butter (i.e. the butter is not to be refrigerated) and sugar till the mixture is completely soft/smooth i.e. the sugar is very much incorporated in the butter, such that you can hardly feel the grains of sugar. Another sign of course is that the colour becomes sort of creamy. This step takes 30-45 minutes. 2. Turn on the oven to 150̊ C and leave to heat while you whisk all the eggs together till it’s completely smooth. 3. Add the whisked egg to the creamed butter and sugar and mix again using a mixer till it is soft. 4. Add the vanilla extract to the mix (you may use other flavours)  5. Add baking powder to the sifted flour mix in bits to the ingredients above till it is completely incorporated and smooth...

RED CHOCOLATE GLAZE CAKE RECIPE  Ingredients Plain Flour 250g 6 Medium Free-Range Eggs Granulated Sugar 200g Butter 250g 1½ tsp baking powder 1 tsp bicarbonate soda 1  tbsp red food coloring gel 3 tsp cocoa 1½ tsp vanilla extract 1 tsp lecithin or 1 shot brandy/rum; for preserving (not necessary depending on the length of time the cake will be kept for) Preparing the cake ·           Start off by creaming the butter and sugar. Using a mixer, mix the soft butter (i.e. the butter is not to be refrigerated) and sugar till the mixture is completely soft/smooth i.e. the sugar is very much incorporated in the butter, such that you can hardly feel the grains of sugar. Another sign of course is that the colour becomes sort of creamy. This step takes 30-45 minutes and at most 1 hour. ·           Rub all the sides/edges of the cake pan with butter, to ensure that the cake...

BIG CAKE RECIPE/CUPCAKE RECIPE Ingredients Plain Flour 250g 6 Medium Free-Range Eggs Granulated Sugar 200g Butter 250g 1½ tsp baking powder 1½ tsp vanilla extract 1 tsp lecithin or 1 shot brandy/rum; for preserving (not necessary depending on the length of time the cake will be kept for) Preparing the cake ·          Start off by creaming the butter and sugar. Using a mixer, mix the soft butter (i.e. the butter is not to be refrigerated) and sugar till the mixture is completely soft/smooth i.e. the sugar is very much incorporated in the butter, such that you can hardly feel the grains of sugar. Another sign of course is that the colour becomes sort of creamy. This step takes 30-45 minutes and at most 1hour. ·          Rub all the sides/edges of the cake pan with butter, to ensure that the cake does not stick to it as this will cause the cake to break. You may also sprinkle some flo...