Strawberry Souffle

Yesterday iwas thinking to make something juicy, soft, sweet and beautiful, enticingly delicious dessert as it was my family gathering and i have asked to bake something like that! and without a second thought i came to this dish. I have tried several souffles so far, and this one was far better than the previous ones and turned out to be closer to that i like, a long way to go ....

You need..

5 egg whites

2 cups strawberries, hulled

1 cup castor sugar

1 tablespoon cornflour

1 teaspoon lemon/orange zest

Souffle moulds, oiled

Method:

First, roughly puree the strawberries with sugar and cornstarch. Leave half the sugar to best with egg whites. Then transfer to a small saucepan. Stir over medium heat until mixture boils and thickens.

Whisk in lemon/orange zest. Cool completely before using.

In a large bowl, beat the egg whites until soft peaks form. Add remaining  sugar and beat until stiff but not dry. Fold puree into whites in 3 additions.Transfer to prepared dish. Bake until souffle is puffed and golden, about 25 minutes. Serve immediatel with some extra whipped cream or syrup and strawberrys on top if you like.

Chocolate Ripple Cake

This cake is not only beautiful to eyes but it taste marvellous too. It has a rich buttery and moist sweetness that just melts into your mouth and that's why i always bake it when there's any teat time party or as  a casual dinner dessert. It makes a mouth-watering choice.
Try today..

Ingredients


185 gm butter
1 1/4 cups castor sugar
3 eggs
1 1 /2 cup self-raising flour
2 tbsp milk
2 tbsp cocoa
1/4 cup milk, extra


Method:

Grease a 20cm baba pan.
Cream butter and sugar in a small bowl with electric mixer until light and fluffy. Beat in eggs one at a time, beat until combined. Transfer mixture to large bowl. Stir in half the sifted flours and half the milk, then stir in remaining flours and milk. Blend cocoa with extra milk, stir until smooth with 2 tablespoons of the cake mixture. Fold chocolate mixture, lightly through cake mixture to give rippled effect. Spoon into prepared pan, smooth top slightly. Bake in moderate oven for about 40 minutes. Turn on to wire rack to cool. Dust with icing sugar or drop melted chocolate all over.

You can store this cake for 2 days.