Method: Pre-heat the oven to 190°C/fan or 170°C/gas.
Butter and line two 18cm sandwich tins with nonstick baking paper
In a large bowl, beat the butter, sugar and all cake ingredients and beat well until fluffy smooth batter.
Divide the mixture between the tins, evenly and level with a knife/spatula or by using back of spoon.
Bake in the oven for about 20 minutes until golden brown, well risen and firm when gently pressed.
Cool the sponge cakes on cooling rack.
For filling beat the butter until creamy, mix in the icing sugar and the vanilla. Beat again.
When cakes get cool, spread the jam over bottom of the sponge cakes and spread whipped butter cream on top.
Place the other sponge cake on top and spread the remaining butter cream on it.
Place strawberries on top of whip butter cream.
Dust with little amount of icing sugar before serving it.
Pumpkin Ginger Cupcakes: These Pumpkin Ginger Cupcakes are light, fluffy and delicious, passionately spiced, amazingly moist and just perfect for people who don’t like pumpkin but definitely going to love these cupcakes.
Method: For Cupcakes: Preheat an oven to 350 degrees F.
Grease muffin cups, or line muffin tins with muffin liners.
Place water and crystallized ginger in Pyrex measuring cup, heat it in microwave for about 2 minutes. After removing it from microwave, place it aside.
Place the flour, crystallized ginger, baking soda, pudding mix, cinnamon, salt, ground ginger, allspice, cloves in a bowl and put aside.
In a large bowl, beat the butter and sugars with an electric mixer until fluffy and light. Add the eggs one at a time until one thoroughly blended into the butter mixture. Add in the pumpkin puree and vanilla and beat the mixture until all combined and start scraping at side walls of bowl.
Stir in flour mixture and mix it until finely combined.
Pour the batter into the prepared muffin cups.
Bake in the preheated oven for about 20 minutes until golden brown, well risen and firm when lightly pressed.
Cool the pans for about 10 minutes on cooling rack.
For Frosting: In a large bowl, add butter, cream together cream cheese and mix with electric mixer until well combined. Now slowly add the sugar and mix until thoroughly combined and smooth. Add ginger syrup and vanilla, mix to combine.
Put cupcakes in the refrigerator and remove at room temperature for almost one hour before serving.
Method: Preheat oven to 350 degrees F.
Combine chop nuts, cinnamon in a bowl and put aside.
Brush bottom of 9×13-inch baking dish with butter.
Unroll phyllo dough. Cut whole stack into half in order to fit in pan. Keep the dough covered with a damp cloth in order to prevent it from dryness.
Layer 2 sheets of phyllo in the dish, brushing each piece with butter thoroughly before adding the next. Repeat this until you have 8 sheets layered. Sprinkle the 3 tablespoons of nut mixture over the dough.
Layer 4 pieces of phyllo on top of it, brushing each piece with butter thoroughly before adding the next. Sprinkle with 3 spoons of nut mixture.
Repeat steps until top layer should be about 8 to 10 sheets deep.
Cut into square or diamond shape using sharp knife to make strips, about to the bottom of dish.
Then make diagonal slices by cutting into 4 long rows to create a diamond pattern.
Bake for about 1 hour, until baklavas are crisp and golden.
Meanwhile, make syrup while baklava is baking.
Add sugar and water to a boil over medium heat until sugar is melted.
Add honey and lemon juice and boil for about 10 more minutes.
Pour the syrup over baklava after removing it from oven.
Let it soak, uncovered at least 6 hours or overnight as it gets soggy if wrapped up.
Garnish with some nuts.
Fudge: This is the most treasured and oldest recipe, loved by everyone. Chubby squares of this fudge are nice for holidays, keep it secretly from family and friends and make a sparkling homemade gift for anyone.
Method: Add condensed milk, chocolate chips and butter in large microwaveable bowl.
Put it in microwave and heat it for about 3-5 minute until chips are melted.
Stir it once during cooking.
Put nuts in it according to taste.
Cook it and beat until thick and starts to set. (About for 10 minutes)
Pour into well-greased glass baking dish or tin and leave it to cool before cutting into squares
Method: Preheat oven to 350°F /180°C or 160°C.
Grease lightly six 1 cup teacups / ovenproof dishes.
Place the lemon rind, butter, sugar, lemon juice, milk, egg yolks and flour in a bowl. Use electric mixer to combine until light and creamy.
Softly add milk constantly stirring with wire whisk. Sift the flour over, add lemon juice and mix gently until combined.
By using electric beaters, beat egg whites until soft peaks structure. By using a metal spoon, fold up one-quarter of the egg white into the lemon mixture
Spoon mixture into prepared dishes and set it in large baking dish.
Put dish into oven; Pour carefully enough boiling water into baking dish to come intermediate the sides of the smaller dishes.
Bake for 20-25 minutes or until golden or spring back when gently touched.
Dust it with icing sugar, top with ice-cream or cream and serve immediately.