Newtown PS 5 / 6
D O O J A
Cookbook
*Recipe* chicken noodle soup 10 mins prep Time
5 mins cooking time
*ingredients 3 cups (750ml)chicken stock 1 litre (4 cups) water
2 teaspoons soy sauce
3 chicken breast fillets (600 grams) 310g can corn kernels, drained fresh chopped chives 2x 85g chicken flavour 2 minute noodles
notes: cut chicken breast into strips serves 4 people
method 1 combine stock and the water in a large saucepan, bring to a boil; add chicken, corn, sauce, the chicken flavoured sachetfrom the noodles and the noodles to the pan. 2 bring soup back to a boil, turn the heat to medium and cook about 5 minutes or until chicken is cooked through. 3 serve soup sprinkled with chives
RECIPIE BY AMY WAHHAB
ingredients 180 g shiratamako 30 g sugar 200 ml water peanut paste (375 gr peanuts + 3 teaspoon sugar + 1/8 cup of water) katakuriko potato starch 6 medium sized strawberrys
instructions 1. wash the strawberries and cut off stems 2. divide the peanut paste into 30g balls 3. flatten the peanut paste and place a strawberry (pointy end down) on the centre. 4. wrap the strawberry with peanut paste and shape it back into a round ball. set aside 5. place shiratamako and sugar in a large heat proof bowl and add sugar 6. stir and mix well 7. cover wth cling wrap and microwave it for 1 minute and 30 seconds to 2 minutes depending on the microwave. it should look partly floury and partly should be starting to resemble mocha texture 8. take the bowl out of the microwave, stir well with a wooden spatula and microwave for 1 minute the mochi should look translucent. 9. scatter enough potato starch on the rolling mat and empty the mochi from the bowl onto the starch 10. divide the mochi into 6 pieces and roll out flat till each circle is around 10 cm in diameter 11. place the peanut paste wrapped in strawberry on the rolled out mochi . 12. gather the edge of mochi wrapping and wrap the strawberry with mochi using well dusted hands. 13. close the mochi ends at the top with you well dusted finger and shape it into a nice round shaped daifuku mochi
strawberry mochi
E K N I H PALAC By Ana
I chose this recipe because it is simple to make and I find myself making it quite often. I have been made this dish many times. This dish is Serbian/Croatian.
Ingredients
Directions 1. Mix 2 eggs, 1 1/4 cups of milk, 1 cup of flour and 1
2 eggs 1 1/4 cups of milk 1 cup of flour (any flour will do)
tbsp of club soda in a bowl manually with a whisk for around 1 minute. Whisk briefly, a couple lumps are okay. 2. Grease a 10 inch non-stick pan with butter or oil
Butter or oil Club soda (optional) Jam of your choice
and pour in 1/3 cup of the batter. Maneuver batter in pan until it is spread across the entire pan. When brown underneath or until 30 seconds has passed (it won't take long to brown, it's very
Lemon juice thin) flip the palachinke over an wait for the other Sugar of your choice
side to brown. Remove the palachinke from heat. (Grease pan each time before putting another
PREPARATION: 10 COOKING: 10MIN READY IN: 20MIN
part of batch in pan. 3. Add jam or lemon juice and sugar inside, roll it up and enjoy. It should be thin and delicate, if it is thick and pancake like, you have added to much batter into the pan.
Made by Asher and Rohan I chose to cook these because I am of Indian origin
Ingredients 500 grams mince 1 Medium onion Ghee or butter Ginger paste Garlic paste Olive oil Salt Ground coriander seeds Coriander Mint Ground cumin Capsicum Egg Lemon wedges Garam masala Kebab skewers
Prep time: 1hr Cooking: 45 mins Fridge:1hr Total time 2hrs 45 mins
Mild Seekh Kebabs
Directions For the kebabs mix 500 grams mince Put the mince in a metal bowl and mix well until all of the grains of the mince are mixed together Add 1 finely chopped medium onion / 1 tsp of ghee or butter / 1/2 tsp ginger paste / 1/2 tsp garlic paste / 1 tsp olive oil / salt / 1.5 tsp ground coriander seeds / handful of finely chopped mint / 1.5 tsp ground cumin / half very finely chopped capsicum / egg Form the seekh kebabs onto skewers Keep the kebabs in fridge for 1 hr Oven cook at 180 degrees for half an hour Keep turning and basting with juices Season with salt and garam masala Serve with lemon slices Enjoy!
BY AVA CUMMINGS- DONNELLY
- preheat oven to 140*c or 120*f -
one two
In a large bowl, whisk the egg whites to soft peaks. While continuously whisking, slowly add the sugar – 1 tbsp at a time – until you have a stiff, glossy meringue mixture. Add the vanilla extract and cinnamon until combined.
Line a tray with baking paper. Using a spoon, place small blobs of meringue mix on the baking paper, evenly spaced apart, until no more mixture left.
three
Bake for 1¼ hours for soft centres, or 1½ hours for crisper centres. For crisper meringues leave the oven turned off for 30mins then take them out to cool for an 1hr or more until cool. For softer meringues take them out of the oven and leave to cool for 1hr or more until cool.
Ingredients
- 6 large egg whites - 2 cup / 350g caster sugar - 2tsp vanilla extract - 1tsp cinnamon
Prep time: 15-20mins - Oven time: 1hr 15mins 1hr 30mins -Cooling time: 45mins
CINNAMON MERINGUES
Cheesy Spinach Rolls Ingredients: 4 shallots finely chopped. Frozen spinach thawed. Fresh ricotta crumbled Finely grated Parmesan. 2 eggs lightly whisked 2 tbsp chopped fresh dill 2 sheets frozen puff pastry
By Ava Sellick
Step 1 Preheat oven to 200C/180C fan forced. Line 2 baking trays with baking paper or baking spray. Step 2 Place the spinach over a bowl. Use the back of a spoon to press as much liquid as you can out of the spinach. Discard liquid. Add spinach to shallot mixture. Add ricotta, parmesan, 1/2 of your egg whisk mixture, dill, and a pinch of nutmeg. Use hands to mix until well combined. Step 3: Cut each pastry sheet in half. Place 1/4 of the spinach mixture in a log shape along 1 long side of a piece of pastry. brush water onto the ends to stick it together. Roll up to enclose. Cut each roll into 3 pieces and place, seam side down, on the prepared trays. Repeat with the remaining spinach mixture and pastry sheet. Step 4: Place in the oven for 15-20 minutes and then enjoy with tomato sauce! Thanks for cooking!!!
PIKELETS
ELEANOR HASTINGS
INGREDITANTS
1.
1/4
SUGAR
2.
1/2 MILK
3.
1 CUP SELF RAISUNG FLOUR
4.
2 EGGS
5.
PINCH OF SALT
INSTRUCTIONS
1.
TURN STOV
E ON TO HEAT UP THE PAN. 2.POUR 1/4 OF SUGAR INTO A BOWL
2. CRACK TO TWO INTO THE SAME BOWL AND BEAT IT TOGETHER. 3 . S I F T I N 1 C U P O F F L O U R AND ADD IN A PINCH OF SALT. 4 W I S K T H E M I X T U R E TOGETHER LETTING A LITTLE AIR IN 5 GRADUALLY MIX IN MILK
A BIT AT A TIME. 6 . P L A C E S O M E B U T T E R O V E R T H E P A N AND MIX IT AROUND, THEN SCOOP DOLLOPS IF THE MIXTURE INTO THE PAN AND TURN OVER WHEN THEY ARE HALF FILLED WITH BUBBLES.
How To Make Vanilla Cupcakes By Evelyn Bell
You'll Need:
For The Icing:
150g of butter, 2 eggs, 220g of plain flour, 5g of baking powder , 2 pinches of salt, 150ml of milk.
120g of butter, 1 teaspoon of vanilla extract, 150g icing sugar, food dye (optional)
Preheat the oven to 180ºc (130ºF), Gas Mark 4. In a large bowl, whisk the butter, caster sugar and eggs for 3 minutes. Then sift together the flour, baking powder and salt. Add this mixture to a large bowl then add milk. Then put the mixture in the baking cases, then the oven. Prepare the icing: whip the butter with the vanilla extract until it the mixture becomes creamy. Slowly add the icing sugar continue to whisk for 3 minutes. Then (if you want to) add the food colouring. Finally it's time to decorate!
o T e m i T ! t a E
CHOCOLATE CHIP COOKIES
By Freya Mossman "Choc-chip cookies are a staple food in our family. We make them a lot but they always go missing very quickly. " MAKES: 18 COOKIES COOK TIME: 15-20 MINUTES
INGREDIENTS 2 Cups of All Purpose Flour (plain is fine too) 1/2 Teaspoon Bicarbonate of Soda 1/2 Teaspoon Salt 3/4 Cup Unsalted Butter, Melted 1 Cup Brown Sugar 1/2 Cup Caster Sugar 1 TBSP Vanilla Extract 1 Whole Egg 1 Egg Yolk 2 Cups Milk Chocolate Chips 100 Grams 50% Dark Cooking Chocolate, Roughly Chopped
NOTES
PREP TIME: 10 MINUTES REST TIME: 15 MINUTES TOTAL TIME: 40-45 MINUTES
DIRECTIONS
1. Preheat oven to 180℃ and line a baking tray* with grease proof paper 2. Sift together the flour, bicarbonate of soda and salt in a bowl and set aside. 3. In a medium sized bowl (using a whisk or handheld beaters) or stand mixer, cream together the butter and sugars until it is combined well. Then beat in the vanilla, egg, and egg yolk until light and creamy. 4. Stir in the flour mix until it is just combined then fold in the chocolate using a wooden spoon. 5. Spoon Tablespoon fulls of cookie dough onto the baking tray leaving 4 centimetres between each cookie ball. 6. Bake for 15-17 minutes or until the edges are lightly toasted. 7. After the cookies come out of the oven allow to cool in tray before tranfering to a wire rack.
* Depending on the size of your cookies, you may need more than one tray If you want a crunchier cookie replace the brown sugar with caster sugar If you want a softer cookie replace the caster sugar with brown sugar You may not need to add in the whole flour mix. Add enough so that you can pick the dough up with hands.
Nutella crepes! I CHOSE THIS RECIPE BEACAUSE IT REMINDS ME WHEN I FIRST HAD THEM IN GERMANY WITH MY GRANDMA AND THEY ARE MY FAVOURITE WEEKEND BREAKFAST.
INSTRUCTIONS INGREDIENTS
1. 1 cup of flour 2. 2 eggs at room temperature 3. 1.5 cups of milk
4. 1/5 teaspoons of salt 5. 2 tablespoons of butter, melted
Optional: Nutella, bananas, powdered suger or ham and cheese
PREP TIME
5 to 10 minutes for measuring and heating the pan
01
Grease a medium skillet with vegetable oil and set to medium02 low heat. Make sure the skillet has heated up for a while. lift the pan off the heat and pour 1/4 - 1/3 cup of 03 batter. Tilt the pan to allow the batter to fill the entire bottom of the pan Return the pan to the heat and cook for 30 - 60 seconds. Once you see the edges 04 brown gently flip the crepe using a spatula. Cook for another minute or so on the other side until golden. Remove from heat, cover to keep warm and repeat with remaining batter. 05
By Griffin
Whisk together flour, milk, eggs, melted butter and salt until it gets frothy on the top.
Spread a thin layer of nutella on the crepe and then roll it up. If you would like to put something else on the crepe please look at the optional in the ingredients.
tuna mornay chef harry
PPREP 10 MINS COOK 25 MINS
-50g butter,
-1 (100g)
chopped
medium
Step 1 Preheat oven to 180°C/160°C fan-forced.
bread roll
Step 2 Heat butter
-1 brown onion,
finely chopped
-Olive oil
cooking spray
-1 large celery
stalk, trimmed,
-Baby cos
finely chopped
lettuce, to
Unsure of the quantity needed? Click on the underlined ingredient to reveal the quantity. No need to flip back and forth! OK, GOT IT in a saucepan over medium heat for 2 minutes or until melted and foaming. Add onionand celery. Cook for 2 to 3 minutes or until onion has softened. Add flour. Using a wooden spoon, stir to combine. Cook, stirring, for 1 to 2 minutes or until mixture bubble Step 3 Remove pan from heat. Slowly add milk, 1/4 cup at a time, stirring constantly to prevent lumps forming. Return pan to medium heat. Cook, stirring, for 5 minutes or until sauce boils and thickens. Remove from
serve
-1/4 cup plain
heat. Stir in cheese and tuna. Step 4
flour
-Cherry
tomatoes, to
serve
- 2 cups milk
-2/3 cup grated
cheddar cheese
-425g can tuna
in springwater,
drained, flaked
(Contains gluten)
Divide mixture between four 1 cup-capacity ovenproof dishes. Tear bread roll into small pieces. Sprinkle over mixture. Lightly spray with oil. Place dishes on a baking tray. Bake for 15 minutes or until golden. Serve with lettuce and tomatoes. .
Knickerbocker Glory Recipe By Johnny Corkhill I chose this recipe because some of my best memories of my grandparents are making these with them. Now, because of COVID-19, I might never see them again Prep Time: 2-5 Mins To serve more people, complete the steps once for each person What you need: 1 Tall glass 5 Scoops of Ice Cream (Any flavours you choose) 1 cup of raspberries or any fruit of your choice 25ML Lemon Juice (Optional) for extra taste 2 Cherries Decorations ((Optional) eg. Wafer fans, Mini umbrellas 1. 2. 3.
4. 5. 6.
7.
8.
Method Put 2 Scoops of ice cream to the bottom of the glass Crush 1/4 Cup of raspberries in a bowl Put a few small pieces of fruit on top of the ice cream scoops Add 2 more Scoops Add 1/8 cup of any fruit of your choice Add the last scoop of ice cream, followed by some lemon drizzle, the crushed raspberries and the cherries on top Decorate: Add Wafer fans, Mini umbrellas, Mini flags, etc. Que Rico! Enjoy!
s e l k n i r p s d r o Ad f s e k a l f d and n a n o i t a r o c e e d t s a t a r t x e
recipe title:
White Wings Milk Chocolate Cake
cuisine:
Dessert
prep time:
10 minutes, Bake Time: 50-60 minutes
ingredients Cake: 60g (3 Tbsp) Soft Butter 2 Eggs 250mL (1 cup) milk
Frosting: 50g Soft Butter 15mL (3 tsp) Milk
By Jonah
HOW TO MAKE APPLE CRUMBLE! Ingredients
•1 Cup Brown Sugar •1 Cup of oatmeal •1/2 cup of flour •1/4 cup of butter •3 cups of apples (sliced) •3/4 cups of water •1/2 cup of sugar •1 tsp of cinnamon
Directions
1.preheat oven to 350º 2.Mix the first 4 ingredients together to make soft crumbs. Add half of the crumbs to the apples in a 2 qt. baking dish, mixing them together well. 3.Stir the water, sugar, and cinnamon together and pour over the apples. Top with the remaining crumbs 4.bake at 350º for 45 minutes or until the apples are done 5.Eat warm from the oven-and top with ice-cream if By Levi you like.
Scones
ENGLISH SCONES
1. 10-12 SERVINGS
2. 3.
20 MINUTES HANDS ON
1 0 M I N U T E S C O O K I N G
TOOLS TO USE
COOKIE CUTTER/CUP ROLLING PIN OVEN BAKING TRAY BAKING PAPER BOWL SPOON BOARD/FLAT SURFACE
4. 5. 6. 7. 8. 9.
INGREDIENTS
7/5 CUPS FLOUR PLUS MORE FOR DUSTING 1/1 TEASPOON BAKING POWDER 85/128 BUTTER IN CUBES 3/16 CUPS CASTER SUGAR 73/256 CUPS MILK 1/1 TEASPOON VANILLA EXTRACT LEMON JUICE BEATEN EGG TO GLAZE JAM AND CLOTTED CREAM TO SERVE
METHOD
1. HEAT THE OVEN 220C/200 FAN/GAS 7 2. POUR THE SELF RAISING FLOUR INTO THE BOWL WITH 1/4 OF A TEASPOON OF SALT AND BAKING POWDER, MIX, ADD BUTTER AND RUB WITH YOUR FINGERS UNTIL THE MIXTURE LOOKS LIKE CRUMBS STIR IN THE CASTER SUGAR 3. POUR THE MILK IN A JUG AND PUT IT IN THE MICROWAVE FOR 30 SECS OR UNTIL WARM BUT NOT HOT. ADD VANILLA AND A SQUEEZE OF LEMON THEN SET ASIDE 4. PUT THE BAKING TRAY IN THE OVEN , MAKE A WELL IN THE DRY MIX, ADD LIQUID, COMBINE IT QUICKLY WITH THE SPOON, IT WILL SEEM WET AT FIRST. 5. SCATTER FLOUR OVER FLAT SURFACE AND TIP THE DOUGH OUT KNEAD THE DOUGH WITH SOME FLOUR ON YOUR HANDS FOLD THE DOUGH 2-3 TIMES UNTIL ITS A LITTLE SMOOTHER. FLATTEN IT OUT WITH A ROLLING PIN UNTIL 1CM THICK THEN USE YOUR COOKIE CUTTER/CUP TO MAKE CIRCLES, YOU MAY NEED TO FOLD OVER AGAIN TO GET MORE SHAPES. BRUSH THE TOP WITH BEATEN EGG, THEN CAREFULLY ARRANGE IT ON A HOT BAKING TRAY. BAKE FOR 10 MINUTES UNTIL RISEN AND GOLDEN ON TOP. EAT WARM OR COLD ON THE SAME DAY, TOPPED WITH JAM OR CLOTTED CREAM.
Rice Pudding With Apple Compote CHEFS: Maggie + Megan INGREDIENTS Apple Compote
Apple 1 1/2 cups apples, diced (about 3 apples) 1 teaspoon cinnamon 2 tablespoons butter 2 tablespoons brown sugar
Rice Pudding
3 1/3 cups of whole milk 1/3 cup of uncooked jasmine rice 1/4 cup sugar
INSTRUCTIONS 1. In a small bowl add diced apples. Pour in cinnamon and stir. Set aside. 2. On medium heat, using a medium size pot melt your butter. 3. Add brown sugar and stir till the sugar has dissolved. 4. Add cinnamon and apples. 5. Let the mixture simmer for 15 minutes or until apples are soft. 6. In a sauce pan, bring milk to a boil. 7. Add rice and stir well. 8. Cook with no lid for 40 mins over medium heat, stirring every 15 mins. 9. Mixture should be thickened and rice should be cooked 10. Add sugar and cinnamon and stir. 11. Let the rice pudding sit for 10 minutes, then spoon into bowls 12. Add the apple compote on top and eat straight away or put them in the fridge to cool
FIRST COOK YOUR FAVOURITE PASTA NEXT ADD TO A NON STICK FRY PAN 1/4 CUPS OF ONION, AND 1/4 CUPS OF GARLIC CLOVES, AND 1 TSP OF OLIVE OIL, STIR THEM ALL TOGTHER UNTIL GOLDEN BROWN
THEN ADD 1/2 CUPS OFF TOMATO PASTE AND 1/2 CUPS OFF HEAVY CREAM TO MAKE THAT AMAZING CREAMY TEXTURE
THEN ADD 1/2 TSP OF CRUSHED CHILLIE FLAKES AND 1/2 CUPS OF YOUR FAVOURITE CHEESE
COMBINED THE PASTA WITH THE SAUCE YOU JUST MADE AND TOP WITH BASIL AND ENJOY!
Make a delicious easy peasy breakfast! By Maurice
You Will Need!
All You Need To Do Is
1.yoghurt (any 1.put a little bit of yo1ghurt at the bottom of the cup flavor) 2.get some grano.la and put it on the top 2.granola of the yoghurt and put some more 3.strawberries, yoghurt on the granola. blueberries 3 the final step to making a delicious and
healthy breakfast is put some of you yummy berrys on top of your masterpiece
Minah May's Blueberry crumble slice Ingredients Prep time: 20mins Bake time: 30mins or until golden
Method
1.Preheat oven to 180 Celsius, grease a square or rectangular cake pan (whatever works) and line with baking paper For the crumbs 2.In a medium bowl mix together sugar, baking soda, flour, salt and lemon zest. Use a fork, pastry cutte or an electric mixer to blend in the butter and egg. (the dough will be crumbly) use half of the dough and pat it into the bottom of your lined pan (the other half is for the crumbs on top) For the berries 3.Wash and dry your blueberries well then place in a big bowl, put lemon juice, sugar and cornstarch, mix these well but do it gently. Pour the blueberry mixture onto the dough base, then sprinkle the left over crumbs over the blueberries, spread evenly, place into the oven and bake for 30mins until golden brown
For the crumbs -1 cup (200g) granulated sugar -1 teaspoon of baking soda -3 cups (390g) plain flour -1/4 teaspoon salt -Zest of a 1 lemon -1 cup (225g) cold unsalted butter -1 large egg For the berries -Juice of 1 lemon -1/2 a cup (100g) granulated sugar -4 teaspoons cornstarch -4 cups (800g) of fresh blueberries
By Mia Williams
The Smith's Sausage Rolls What You Need 4 sheets ready rolled puff pastry 1 tbsp milk 1 egg 500g veal or pork mince 500g sausage mince 1 small brown onion, finely chopped 1 small red onion, finely chopped 1 medium carrot, coarsely grated 3 cloves garlic, crushed 1/4 cup finely chopped fresh flat-leaf parsley 1 1/2 tbsp tomato sauce 1/4 cup (60ml) worcestershire sauce sesame seeds
A family recipe from my Nan
How To Cook 1
Preheat oven to 220C/200C fan-forced. Line 2 large baking trays with baking paper.
2
Thaw puff pastry. Meanwhile, combine milk and egg in a small jug. Whisk well. Combine veal or pork mince, sausage mince, onion, carrot, garlic, parsley and sauces in a large bowl. Season with salt and pepper. Divide mixture into 8.
3
Lay a sheet of pastry on a flat surface. Cut sheet in half horizontally. Spoon 1/8 of the mince mixture down along the long side of one pastry half, shaping mince into a long sausage shape. Brush opposite long edge with a little egg mixture
4
5
Roll up pastry to enclose filling, finishing seam side down. Brush top of log with egg mixture. Cut into 6 short pieces. Place pieces, seam side down on prepared tray, 2cm apart. Repeat with remaining mince mixture, pastry and eggwash. Sprinkle sesame seeds on the top. Bake for 25-30 minutes or until golden and cooked through.
By Mr Smith
HOW TO MAKE A DELICIOUS TARTE TATIN WITH RUFUS O'MALLEY TARTE TATIN
DIFFICULTY
The Tarte Tatin is a delicious dessert similar to an apple pie. It takes about 70 mins to make.
tarte tatin is for intermediate chef's and requires experience or help.
NUMBER OF SERVING This recipe will produce one Tarte Tatin which will feed about the people.
THE TARTE TATIN you're tarte tatin should be a little browner then this...
PREPARATION
To start, you will want to get as many apples can fit snugly in the pan you choose to use. peel, core and quarter your apples. Do not put the apples back in the pan when you are done. Fill 3/4 of a cup with castor sugar. pour into the pan you are using and turn to medium to low heat. wait until sugar has caramelised. When it is a rich toffee brown and add 80 grams of butter. swirl until it resembles lava. place apples snugly inside. MAKE SURE NOT TO TOUCH CARAMELISED SUGAR IF YOU LIKE YOUR FINGERS!!! drape apples in a sheet of puff pastry and neatly tuck in the sides. poke holes in the top. Put it in the oven at 180 degrees. remove when it is a deep golden. let Tarte Tatin cool and then flip it.
ALBERT SQUARE By Toby
You will need:
Base
.125g butter .3 quarters white sugar .2 eggs (beaten) .2 tsp golden syrup .half a tea spoon of vanilla essence .1 cup of currants .2 cups standed flour .2 tea spoons baking powder .pinch of salt half a cup of fresh milk
Icing
.1 and a half cups of icing sugar .half a tea spoon of vanilla essence .half a tea spoon of grated lemon zest .lemon juice to mix .3 table spoons of fine desiccated coconut
instructions . Preheat the oven to 180ºC. Line the base of a 1 shallow 20cm x 30cm slice tin with baking paper. 2. Cream the butter and sugar until light and fluffy. Add the eggs a little at a time, beating well after each addition, then beat in the golden syrup and vanilla essence. 3. Fold in the currants then sift the dry ingredients together and fold in alternately with the milk. Spread into the prepared tin. 4. Bake for 30 minutes or until the centre springs back when lightly touched. 5. Sift the icing sugar into a bowl then stir in the vanilla, lemon zest and sufficient lemon juice to make a spreading consistency. 6. When the base is cold, ice and sprinkle with coconut. Cut into fingers or squares.
CHOCOLATE CAKE By Zoe
INGREDIENTS 1 3/4 cups flour 3/4 cup cocoa powder 1 1/2 tsp baking powder
DIRECTIONS 1. preheat the oven to 160 degrees fan forced. line 2 cake pans with baking paper. 2. sift flour, cocoa powder, baking powder and baking soda into a large bowl. add sugar and salt. whisk briefly to combine.
1 1/2 tsp baking soda 2 cups white sugar 1 tsp salt
3. add eggs, milk, oil and vanilla. whisk well to combine and lump free. (about 30 seconds) 4. add boiling water and whisk to incorporate. the batter is very thin 5. pour batter into cake pans.
2 eggs 1 cup milk 1/2 cup vegetable oil 2 tsp vanilla extract 1 cup boiling water 2 tbs powder sugar (optional)
PREP TIME: 10 MINUTES COOK TIME: 35 MINUTES TOTAL TIME: 45 MINUTES
6. bake for about 35 minutes or until a wooden squewer inserted into the center comes out clean. 7. cool for 10 minutes and then turn upside - down onto wire rack cool completely before frosting (if you want to frost) once iced sift on a thin layer of powder sugar to look fancy.