Kek Cempedak

BAHAN-BAHAN :

• 250 gm mentega
• 170 gm gula kastor atau gula halus
• 250 gm tepung gandum + 1 1/2 sudu kecil baking powder | diayak
• 4 biji telur gred A
• 250 gm isi cempedak | buang biji dan potong kecil-kecil guna gunting lagi senang

CARA MEMASAK :
1. Pukul mentega dengan gula sehingga putih dan gebu.
2. Tambah telur dan pukul hingga gebu.
3. Masukkan tepung dan kacau dengan spatula secara kaup balik.
4. Masukkan isi cempedak dan gaul ala kadar supaya isi masih berkeping-keping.
5. Bakar dalam ketuhar selama 45 min pada suhu 180 celcius (suhu saya pakai 160 celcius jer,ikut jenis oven) atau sehingga masak. Saya guna loyang 8 inci.

Sticky Date Pudding

Ingredients 

 Melted butter, to grease

 285g (1 3/4 cups) pitted dates, halved

 250ml (1 cup) boiling water

 1 teaspoon bicarbonate of soda

 80g butter, at room temperature

 100g (1/2 cup) caster sugar

 2 eggs

 115g (3/4 cup) self-raising flour, sifted

 75g (1/2 cup) plain flour, sifted

 185ml (3/4 cup) pouring cream

 160g (1 cup, lightly packed) brown sugar

 60g unsalted butter, chopped

 Double cream, to serve

Method 

Step 1

Preheat oven to 180°C. Brush six 185ml (3/4-cup) non-stick muffin pans with melted butter to lightly grease. Line the bases with non-stick baking paper.

Step 2

Combine the dates, water and bicarbonate of soda in a bowl. Set aside for 10 minutes to soften. Use a fork to coarsely mash.

Step 3

Use an electric beater to beat the butter and caster sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Fold in the date mixture and the combined flour. Spoon the mixture into the prepared pans and smooth the surfaces. Bake in oven for 25-30 minutes or until the surfaces spring back when lightly tapped. Set aside in the pans for 5 minutes to stand before turning onto a wire rack to cool slightly.

Step 4

Meanwhile, place the pouring cream, brown sugar and unsalted butter in a saucepan over medium heat. Cook, stirring, for 5 minutes or until smooth.

Step 5

Divide the puddings among serving plates. Top with double cream and drizzle over the sauce to serve.

Recipe  http://www.taste.com.au/recipes/21900/sticky+date+puddings+with+butterscotch+sauce

Classic Chewy Brownie

Ingredients

•  125g unsalted butter, chopped
•  125g dark chocolate, chopped
•  3 eggs, lightly whisked
•  335g (1 1/2 cups) white sugar
•  115g (3/4 cup) plain flour
•  30g (1/4 cup) Dutch cocoa powder
•  1 teaspoon vanilla extract
•  Pinch of salt
• (20 cm pan)

1. Preheat oven to 180C/160C fan forced. Grease a 20cm (base measurement) square cake pan and line with baking paper.
2. Place butter and chocolate in a heatproof bowl over a saucepan of simmering water (don't let the bowl touch the water). Stir with a metal spoon until melted. Remove from heat. Quickly stir in egg, sugar, flour, cocoa powder, vanilla and salt until just combined. Pour into prepared pan. Bake for 30 minutes or until a skewer inserted in the centre comes out with moist crumbs clinging. Set aside to cool completely.

Courtesy: http://www.taste.com.au/recipes/40584/classic+chewy+brownie

Caramel Sponge Cake

Cake

8 oz soft brown sugar
8 oz self raising flour
2 tsp baking powder
8 oz butter
4 Med eggs
4 tbsp milk
1 tsp vanilla essence

Fudge icing

Melt together:
4 oz butter
4 oz light brown sugar
200g condensed milk
2 level tbsp syrup

Boil for 2.5 minutes. Take off heat. Beat in 1/2 tsp vanilla essence.Keep beating till cooler/glossy. Top with grated chocolate/ flakes.

Bread and Butter Pudding

Ingredients

•  4 eggs
•  2 cups milk
•  300ml pure cream
•  1/4 cup caster sugar
•  1 teaspoon vanilla extract
•  1/4 teaspoon ground cinnamon
•  8 thick slices white bread, crusts removed
•  40g butter, softened
•  1/2 cup sultanas
•  2 tablespoons demerara sugar

Method

Step 1

Preheat oven to 180°C/160°C fan-forced. Grease a 5cm-deep, 17cm x 28cm (base) baking dish. Whisk eggs, milk, cream, caster sugar, vanilla and cinnamon in a bowl.

Step 2

Spread both sides of each bread slice with butter. Cut each slice in half diagonally. Arrange half the bread in rows in prepared dish. Sprinkle with half the sultanas. Repeat with remaining bread and sultanas.

Step 3

Pour egg mixture over bread. Sprinkle with demerara sugar. Bake for 30 to 35 minutes or until golden and set. Serve.

Easy Cranberry Upside Down Cake

Ingredients:

• 4 Tbs. (1/2 stick) unsalted butter, plus more for pan
• 3/4 cup firmly packed light brown sugar
• 2 cups fresh or thawed frozen cranberries
• 1 1/4 cups all-purpose flour
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1 egg
• 1 cup granulated sugar
• 1/2 cup canola oil
• 1 tsp. vanilla extract
• 1/2 cup sour cream/ yogurt

Directions:

Prepare the glaze

Preheat an oven to 350°F. Butter a 9-inch round cake pan. Line the bottom of the pan with parchment paper and butter the paper.

In a saucepan over medium-low heat, combine the butter and brown sugar and heat, stirring, until melted and smooth. Scrape the glaze into the prepared pan, tilting the pan to spread it evenly. Arrange the cranberries evenly over the glaze.

Make the batter

Sift together the flour, baking powder, baking soda and salt into a bowl.

In a large bowl, using an electric mixer on medium speed, beat together the egg and granulated sugar until fluffy and lightened in color, about 2 minutes.

Reduce the speed to low, slowly add the oil and vanilla and beat until blended.

Beat in the sour cream just until no white streaks remain, then beat in the flour mixture until incorporated.

Carefully pour the batter over the cranberries, spreading it evenly with a rubber spatula.

Bake the cake

Bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Transfer the pan to a wire rack and let cool for 10 minutes.

Run a thin-bladed knife around the edge of the pan, invert a serving plate on the pan, and invert both the plate and pan together. Lift off the pan, being careful not to burn yourself, and carefully peel off the parchment paper. Cut the cake into wedges and serve warm or at room temperature. Serves 8.

http://www.williams-sonoma.com/recipe/cranberry-upside-down-cake-fmf.html

Peanut Butter Brownies

Ingredients

• 225g crunchy peanut butter
• 200g bar dark chocolate, broken into pieces
• 280g soft light brown sugar
• 3 medium eggs
• 100g self-raising flour

Method

1. Set aside 50g each of the peanut butter and chocolate. Heat oven to 180C/160C fan/gas 4 and line a 20cm square baking tin with baking parchment. 
2. Gently melt remaining peanut butter, chocolate and all the sugar in a pan, stirring occasionally, until the sugar has just about melted. 
3. Turn off heat and use a wooden spoon to beat in the eggs one by one. Stir in the flour and scrape into the tin.
4. Melt reserved peanut butter in the microwave on High for 45 secs, or in a pan, until runny, then drizzle over the brownie. 
5. Bake for 30-35 mins until it has a crust, but the middle still seems slightly uncooked.
6. Melt reserved chocolate, drizzle over the brownie, then cool in the tin before cutting into squares.

http://www.bbcgoodfood.com/recipes/1272634/peanut-butter-brownies

Easy Nutella Cupcake

Nutella cupcakes.
You will need:
150g nutella
1 egg
60g self-raising flour

What to do:
Preheat the oven to 180C.
Mix the nutella, egg and flour till thoroughly combined. Divide between 8 cupcake cases – they should be about two-thirds full.
Bake for around 15 minutes, until a toothpick inserted in the centre comes out clean.
Cool on a wire rack.

Courtesy:
http://family-friends-food.com/nutella-cupcakes-3-ingredients/

Crepe

Utk kulit :-

50g tepung gandum
1sudu bsr tepung ubi
1biji telur *kacau skit*
2sudu bsr gula halus
3sudu teh butter *dicairkan*
160ml air
40ml susu cair/segar
asen vanila skit
pewarna/perisa ikot taste masing2

Cara2 bancuh adunan kulit:-
Satukan tepung dan ayak gula halus ke dlm mangkuk
Masukkan susu cair & telur, kacau perlahan
Masukkan asen vanila, air kacau guna whisk
Masukkan butter yg dicairkan, kacau, kemudian tapiskan adunan

Cara2 memasak :-
Gunakan kuali non stick pan
Tuang sesenduk kecil dlm kuali
Jgn tebal/nipis sgt
Biarkan seketika hingga masak, xperlu diterbalikkan..

Inti :- Stengah cawan fresh cream/ whipping cream *non diary* pukul hingga kental
Isi durian/filling or ape2 buah yg nak letak

Lemon Sponge Cake with Lemon Curd

Bahan :

kek sponge:

150g tepong super fine
150g gula kastor
5 biji telor gred A
1 sudu besar ovalette
80ml susu segar
80ml mentega cair
1 sudu kecil serbuk penaik
1 tbs Yellow Emulco

1. Sediakan tin pembakar bulat ukuran 8inci, griskan dasarnya dan lapik dgn kertas baking.
2. Satukan gula, ovalette, tepong, serbuk penaik dan telor dalam mangkuk adunan. 
3. Pukul hingga pekat dan gebu selama 5 minit dengan kelajuan tinggi.( tapi ni terletak kepada kalajuan pengadun)
4. Perlahankan kelajuan dan masukkan susu.
5. Pukul lagi dengan kelajuan tinggi selama 2 minit atau sehingga aduan kek benar2 ringan.
6. Tuangkan mentega cair ke dalam adunan dan gaul dengan senduk/spatula sehingga sebati.
7. Masukkan emulco. Gaul sebati.
8. Tuangkan adunan ke dalam loyang yg berasingan yg dah digris tadi dan bakar selama 1 jam  atau hingga masak pada suhu 180C.
9. Bila dah masak keluarkan dari oven dan telangkupkan kat atas redai kek...lebih kurang 5 minit...bagi mengelakkan kek kita kempis.
10. Keluarkan kek dr loyang dan biarkan kek betul2 sejuk sebelum dihias.

Lemon Curd:
Ingredients
3 lemons
1 1/2 cups sugar
1/4 pound unsalted butter, room temperature
4 extra-large eggs
1/2 cup lemon juice (3 to 4 lemons)
1/8 teaspoon kosher salt

Directions

Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.

Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.


Selain Lemon Curd boleh diletakkan cream cheese and grated cheese topping as an option.

* krim :
1 kotak cream cheese philadelphia (250gm)
2 - 3 sudu besar mentega
1/3 cawan susu pekat manis

~Satukan cream cheese dgn mentega dan putar hingga gebu (tidak berketul)
Masukkan susu pekat dan putar lagi hingga sebati. Ketepikan.

* topping:
keju cheddar secukupnya ~ boleh guna kraft atau brand lain asalkan dlm bentuk ketul/bar

~ parut halus keju cheddar dan ketepikan.

Lemon Sponge Cake with Lemon Curd

Pandan Sponge Cake with Cream Cheese and Grated Cheese Topping

Cappuccino Cake

Ingredients

250g pack butter, softened
250g light soft brown sugar plus 2-3 tbsp
300g self-raising flour
4 eggs, beaten
50g walnuts, toasted and finely chopped (a food processor is easiest), optional
200ml very strong coffee (made fresh or with instant), cooled
For the frosting
500g tub mascarpone
2 tbsp light soft brown sugar
cocoa powder or drinking chocolate to decorate


Method

1. Heat oven to 180C/fan 160C/gas 4. Butter 2 x 20cm sandwich tins and line the bottoms with greaseproof paper. Beat butter and sugar together with electric beaters until pale and creamy. 
2. Add the fl our and eggs in one go and keep beating until evenly mixed. 
3. Fold in the walnuts (if using) and half of the coffee. Spoon the mix into the prepared tins and bake for 25-30 mins or until golden and well risen.
4. Leave the cakes in their tins for 5 mins before turning onto a wire rack. Sweeten the remaining coffee with the extra sugar and sprinkle 4 tbsp over the sponges. Leave to cool completely.
5. While the cakes cool, make the frosting. 
6. Tip the mascarpone into a large bowl and beat in the sugar and remaining coffee until smooth and creamy. 
7. Use about half of the frosting to sandwich the sponges together then, using a palette or cutlery knife, spread the rest of the frosting over the top of the cake. 
8. Decorate with a dusting of cocoa powder or drinking chocolate. If you’re making this cake to eat at home, it will keep covered in the fridge for 2-3 days.

Lemon Cake

Ingredients

225g unsalted butter, softened

225g caster sugar

4 eggs

finely grated zest 1 lemon

225g self-raising flour

For the drizzle topping

juice 1½ lemons

85g caster sugar

Method

1. Heat oven to 180C/fan 160C/gas 4. Beat together 225g softened unsalted butter and 225g caster sugar until pale and creamy, then add 4 eggs, one at a time, slowly mixing through. 
2. Sift in 225g flour, then add the finely grated zest of 1 lemon and mix until well combined. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
3. Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the juice of 1 1/2 lemons and 85g caster sugar to make the drizzle. 
4. Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping. 
5. Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.

Chocolate Orange Cupcakes

Ingredients

For the cupcakes

• 120g/4oz plain flour
• 140g/5oz caster sugar
• 1 tsp baking power
• 40g/1½oz unsalted butter
• 50g/2oz dark chocolate, melted
• 1 free-range egg
• 125ml/4fl oz milk
• 1 orange, juice only
• 3 tbsp granulated sugar

For the white chocolate and orange buttercream

• 125g/4½oz unsalted butter, softened
• 250g/9oz icing sugar
• 2-3 tbsp milk
• 50g/1¾oz white chocolate, melted
• 1 orange, zest only
• 100g/3½oz orange chocolate

Preparation method

• Preheat the oven to 170C/325F/Gas 3. Line a 12-hole muffin tin with paper cases.
• Mix the flour, sugar and baking powder together in a food processor. Add the butter and pulse until combined.
• Whisk the melted chocolate, egg and milk together in a jug.
• Stir the chocolate mixture into the flour mixture until just combined.
• Spoon the mixture into the cases and bake for 15-20 minutes, or until risen and golden-brown and a skewer inserted into the middle comes out clean. Remove from the oven and set aside to cool for 10 minutes.
• Meanwhile, mix the orange juice and granulated sugar together in a bowl. Carefully pour the orange juice mixture over the warm cakes and set aside to cool completely.

*For the white chocolate and orange buttercream, beat the butter in a bowl until light and fluffy. *Carefully stir in the icing sugar and continue to beat for five minutes. Beat in the milk, melted chocolate and orange zest.
*Decorate the cupcakes with the buttercream

Orange Cupcakes

Ingredients:

• 1 ¾ cup flour
• 1 cup sugar
• ½ teaspoon salt
• 2 ½ teaspoons baking powder
• 2 large eggs, separated and whites beaten until stiff
• 1 teaspoon vanilla extract
• ½ cup orange juice
• 100g butter, softened

Icing:

• 1 ½ cups icing sugar
• ⅛ teaspoon salt
• 1 tablespoon grated orange rind
• 3 tablespoons soft butter
• 2-3 tablespoons orange juice

Method:

• Preheat the oven to 180°C.  Grease, or line a 12 hole muffin tray with muffin cups. 
• Combine butter, sugar, egg yolks, and vanilla in a mixing bowl and cream together thoroughly. 
• Mix flour, salt, and baking powder together in a separate mixing bowl.  Add dry ingredients to creamed ingredients ⅓ at a time  alternating with adding portions of the orange juice to the creamed mixture. 
• Fold in beaten egg whites.  Spoon batter into cupcake holes until ½ full. 
• Bake for 15 minutes or until a toothpick inserted in centre comes out clean.
• Cool cupcakes completely before frosting with orange icing.

*To make the icing, mix all the ingredients together starting with only 2 tablespoons of the orange juice.  If frosting is too thick then add the additional tablespoon of orange juice.

Orange Cake

Ingredients

• 250g plain flour
• 1/2 teaspoon salt
• 3 teaspoons baking powder
• 300g caster sugar
• 125ml milk
• 125ml orange juice
• 125ml vegetable oil
• 3 eggs, beaten
• 1 1/2 teaspoons grated orange zest

Orange butter icing

• 6 tablespoons butter, softened
• 250g icing sugar
• 2 tablespoons orange juice
• 1 teaspoon vanilla extract
• 1 teaspoon grated orange zest

Method

Prep:15min  ›  Cook:35min  ›  Ready in:50min 

• Preheat oven to 180 C / Gas 4. Grease and flour two 20cm round cake tins. In a measuring jug, combine milk, 125ml orange juice, oil, beaten eggs and 1 1/2 teaspoon orange zest. Set aside.
• Sift flour, salt and baking powder into a large bowl. Mix in sugar. Make a well in the centre and pour in the milk mixture. Stir until thoroughly combined.
• Divide cake mixture between the two prepared tins. Bake in the preheated oven for 35 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool.
• To make Orange Butter Icing: Cream butter until smooth. Gradually beat in icing sugar. Beat until light and fluffy. Beat in 2 tablespoons orange juice to bring to spreading consistency. Stir in vanilla and 1 teaspoon orange zest. Spread over cooled cakes.

Pavlova 2

Bahan2:

- 4 biji putih telor ayam (suhu bilik)
- 3/4 cawan gula caster
- 1 sudu besar tepung jagung
- 1/2 sudu teh cuka makan
- 1/2 sudu teh essen vanilla

Cara2 membuatnya :

Sebelum menyiapkan adunan, sila panaskan oven terlebih dahulu dgn kadar kepanasan 140 darjah celsius..guna api bawah saje..


Pastu bila nak start masak baru turunkan suhu antara 120 -100 darjah celsius.

Asingkan putih telur dengan kuning telur.

Kemudian, putar putih telor pada kelajuan tinggi terus dan pukul sampai putih telor tu gebu (soft peak).

 Langkah seterusnya, dgn kelajuan tinggi jugak, masukkan gula kastor sikit demi sedikit. Jgn berenti putar.

Putar sampai kental.. dlm keadaan mixer masih berputar, masukkan 1 sudu besar tepung jagung td ke dalam adunan tersebut.. putar lg 3 minit gitu..

Langkah seterusnya, dgn menggunakan spatula masukkan cuka dan esen vanila

Pastu kaup balikkan meringue tersebut sampai adunan sebati, pusingan spatula tu satu arah je.

Seterusnya, sediakan dulang pembakar, lapikkan dgn baking paper dan tuang adunan ke atas baking paper.

Bentukkan adunan tu, jgn buat terlalu tebal atau terlalu nipis. kalau boleh keliling dia lebih tinggi dr tengah.

Masukkan la dlm oven,letak kat rak tengah2 tau.. suhu antara 120 - 100 darjah celsius. Bakar selama 1 jam 15 minit.

Semasa proses pembakaran, jgn bukak tutup oven

Bila dah cukup 1 jam 15 minit, sila JANGAN kuarkan pavlova tu dr oven, biar sejuk dlm oven tu dgn keadaan pintu oven sedikit renggang..

Topping:

250ml whipping cream

Putar whipping cream dgn kelajuan tinggi sampai kental around 5-10 minit.

Letak krim di atas pavlova dan hias dengan buah buahan- Strawberi, Kiwi dan Anggur.

Pavlova (1)

Prep Time: 40 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour 55 minutes

Ingredients:

4 large egg whites at room temperature
1 cup of Castor sugar
1 tsp of white vinegar
1/2 Tbsp of cornstarch
1/2 tsp of pure vanilla extract
1/2 cups of whipping cream
Fresh fruit such as strawberries, raspberries, kiwi fruit, passionfruit, bananas, blueberries


Preparation:

1. Preheat the oven to 275F (140C) and place the rack in middle of the oven. Line a baking tray with foil and draw a 7 inch circle on the foil with the blunt edge of a knife (don't tear the foil). Set aside.
2. In a clean, medium-sized metal bowl, beat the egg whites with a clean electric mixer on medium speed. Beat until the whites form soft peaks.
3. Gently sprinkle the sugar into the egg whites, one teaspoon at a time. Don't just lump the sugar in the bowl and never stop beating the eggs until you finish the sugar. Your egg whites should now be glossy stiff peaks.
4. Sprinkle the cornstarch and vinegar on the meringue and fold in gently with a plastic spatula. Add the vanilla and gently fold the mixture again.
5. Now gently spread the meringue in the circle on the foil to make a circular base. Make sure the edges of the meringue are slightly higher then the center so you have a very slight well in the middle.
6. Bake the meringue for about 1 hour and 15 minutes or until it goes a very pale, pinkish egg shell color.
7. Turn the oven off and leave the door slightly ajar to let the meringue cool completely. As the meringue cools, it will crack slightly.

• Just before serving, take the meringue out of the oven and remove it gently from the foil and place on a plate.

1. Whip the cream with the vanilla extract until it forms peaks. Prepare the fruit by washing and slicing.

Gently spread the cream to the top of the meringue with a spatula and arrange the fruit on top.

Chocolate Chess Bread Pudding

Ingredients

1(115g) stick unsalted butter, melted
3 tbsp. cocoa powder
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
6 cups bread, cubed (approximately half of a loaf)
1 cup semi-sweet chocolate chips


Instructions

1. Grease a loaf pan or an 8x8 baking dish well. I usually line mine with parchment paper also. Place the bread pieces in the pan (they should easily fill it up, ad if they don't add more bread).
2. In a large bowl, whisk together the butter, cocoa powder, sugar, eggs, vanilla, and salt. Pour over the bread pieces. Use a rubber spatula to prod and make sure all pieces are coated in the chocolate mixture.
3. Sprinkle chocolate chips over top, and gently mix to distribute the chips evenly throughout the mixture.
4. Bake at 325 for 40-45 minutes, or until set in the middle.
5. Scoop into bowls, and serve warm with ice cream, whipped cream, or powdered sugar. Store at room temperature for up to 2 days or in the refrigerator for up to a week.

Lemon Meringue Pie

Ingredients:

Crumb Crust:

• 175g digestive biscuits
• 75g butter
• 45g demerara sugar

Lemon Filling

• Grated zest and juice of 2 lemons
• 45g cornflour
• 2 egg yolks
• 75g caster sugar

Topping

• 3 egg whites
• 120g caster sugar

Directions:

1. Make crumb crust; place digestive biscuits in polythene bag, with rolling pin, roll biscuits into fine crumbs
2. Melt butter in small saucepan over gentle heat, add sugar and digestive crumbs and mix well. 
3. Turn biscuit mixture in deepish 9 inch, use metal spoon to press mixture onto bottom and upside of dish.
4. Make lemon filling; put lemon zest and juice in a bowl with cornflour, blend to a smooth paste. 
5. In medium saucepan, bring 300ml water to boil, pour onto cornflour mixture. Return cornflour mixture to pan, bring to boil and simmer for 3 minutes until thick, stirring.
6. Remove saucepan from the heat, add egg yolks and caster sugar. Return to heat; cook for 1 minute to thicken sauce. Cool slightly, then spoon into biscuit crust.
7. Preheat oven to 170C
8. Make topping; in a large bowl, with electric mixer on full speed beat egg whites until soft peaks form. Add caster sugar, 1 tablespoon at a time, beating well after each addition until sugar dissolve completely and egg white stand in stiff, glossy peaks. 
9. Spoon topping over lemon filling, taking care to spread it right edge of crust, leaving to spaces.

Applesauce Doughnuts

Ingredients:

Oil for frying

2 1/4 cups all purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon salt

1/2 cup white sugar

1/4 firmly light brown sugar

2 eggs

2 tablespoons vegetable oil

1/4 milk

1 cup unsweetened applesauce

1/2 teaspoon vanilla extract

Directions:

• Heat oil in deep fryer 
• Sift together flour,baking powder, baking soda, cinnamon, nutmeg, cloves, and salt onto piece of waxed paper.
• In a large bowl, use an electric mixer at medium speed to beat together sugar, brown sugar and eggs until fluffy. Beat in 2 tablespoon oil. Stir flour mixture into egg mixture, alternately with milk, beginning and ending with dry ingredients until well blended. Stir in applesauce and vanilla. 
• Carefully drop batter by level tablespoons, 3 or 4 at a time into hot oil. Do not overcrowd the pan or oil may overflow. Fry, turning once with tongs for 3 minutes or until golden. Transfer with tongs to paper towelling to drain. Cool completely. Dust with icing sugar after that.