Walnut Coffee Roll - Eid Special

Self cooking photograph

eggs	4, separated
caster sugar	4 oz
all purpose flour	4 oz
baking powder	1/2 tsp
vanilla essence	1/2 tsp
dark chocolate	30g, melted
extra sugar	2 tbsp
walnuts	1/3 cup
Coffee Cream:
dry instant coffee	2 tsp
cream	300 ml
ground sugar	4 tbsp
water	1 or 2 tsp
Method:
Grease a swiss roll pan.
Separate egg whites and yolks; whip egg whites until thick and fluffy.
Add sugar and yolks; beat again.
Fold in sifted flour mixed with the baking powder, chopped walnuts and chocolate.
Pour into prepared pan and bake at 200 C for about 12 minutes.
Turn immediately on to the paper sprinkled with extra sugar.
Trim the crisp edges of cake, roll up with the paper from the long side, stand for 2 minutes and unroll.
Let it cool.
Coffee Cream:
Dissolve coffee in water.
Combine with sugar and cream until peaks form.
Spread half of the coffee cream on the cake, roll up.
Cover and decorate with the remaining cream.
Serve chilled.
Serves 6 to 8.

Tea Cake

Self cooking photograph

butter	100g
sugar	3/4 cup
all purpose flour	1 cup
eggs	3
vanilla essence	1tsp
baking powder	3tsp, leveled
coco powder	2tsp - optional
Method:
Beat sugar and butter until creamy and fluffy.
Add the rest of the ingredients and beat well.
Scrap the batter into a greased tin but leave 1/4 batter in the mixing bowl.
Add coco powder in the remaining batter and mix well.
Add coco mix batter with a spoon into the center of the plain batter in the baking tin.
Even or level the coco batter with a fork.
Bake in a preheated oven at 180 C for 45 minutes or until a thin skewer inserted comes out dry.
Cool it for 10 minutes then remove from pan and slice.
Makes 1 loaf cake.

Cinnamon & Dates Roll

Self cooking photograph

all purpose flour	2 cups
sugar	2tbsp
butter	3tbsp, melted
milk	1 cup, warm
dried yeast	1tsp
egg	1, beaten
salt	pinch
Filling:
cinnamon powder	2-3 tsp
dates (without seeds)	1 cup
sugar	1/4 cup
water	1/3 cup
Icing Glaze:
icing sugar	1 cup
milk	1 tbsp
few nuts
butter	1tbsp - for brushing
Method:
Combine flour, sugar, butter, yeast, egg and salt.
With hands make crumbs first and then knead lightly with warm milk.
Leave it in a warm place for about 2 hours to rise.
(usually I keep in the microwave)
On another pan, cook all the ingredients for filling till the water dries up.
(make a paste)
Make a rectangle from the dough and brush it with melted butter.
Spread the filling and roll like a swiss roll, seal edge.
Bring roll ends together to form a ring, seal ends and put on a greased tray.
With a knife make 1 inch slashes and separate by turning each piece sideways.
Brush with butter.
Bake in preheated oven for 30 minutes on 180 C.
Icing:
Sieve icing sugar twice and beat in a little milk at a time.
Pour over the ring and decorate with nuts.
(walnuts are recommended but sometimes I use peanuts)
It will make about 10 rings and serve hot.