3-INGREDIENT SPONGE CAKE

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3-INGREDIENT SPONGE CAKE

This European sponge cake is made in the most classic way! Using only three ingredients, you will get the most moist, leveled cake that pairs perfectly with any of your favorite creams.

What is a Sponge Cake?

Now, don’t try cleaning your dishes with this cake! You’ll be sorely disappointed. Okay, no more mom jokes, I promise. Below I will describe what makes sponge cake different than other types.

 

Sponge cakes are primarily made with eggs and a bit of sugar and flour. This makes this cake both light and airy and sturdy and absorbent. Therefore, sponge cakes are perfect for spreading on filling or topping with heavy fruits.

Tips for The Best Sponge Cake

  • Keep the eggs at room temperature before you make the cake. Room temperature eggs beat better!
  • Beat the eggs with sugar for at least 10 minutes, on medium-high speed in a stand mixer. The texture should be airy, yet stiff, and you should get thick ribbons. If using a hand mixer, you may need to beat for twice as long.
  • First, sift the flour. Eliminating any flour lumps or clumps will provide a homogeneous texture.
    When adding flour to the egg mixture, do it gradually in thirds. Use a rubber spatula to gently stir in the flour rather than a whisk to avoid over-mixing and compromising the fluff of your beaten eggs.
  • A 9-inch baking pan or bigger is what you need. When baking, this cake is prone to overflowing.
    A abrupt shift in temperature during the early baking process can cause the cake to collapse, therefore avoid opening the oven door during that time.
  • Prick the cake with a toothpick to see if it’s done baking. Don’t test until almost done baking.

🌟 INGREDIENTS:

  1. – 4 eggs
  2. 1 cup (200g) granulated sugar
  3. 1 cup (120g) all-purpose flour

🌟 INSTRUCTIONS:

1. Preheat your oven to 350°F (175°C). Grease and line the bottom of a round cake pan with parchment paper.
2. In a large mixing bowl, crack the eggs and add the sugar.
3. Using an electric mixer, beat the eggs and sugar together on medium-high speed for about 8-10 minutes until the mixture is thick, pale, and has tripled in volume.
4. Sift the flour into the egg mixture in small batches. Gently fold the flour into the batter using a spatula, making sure not to overmix. Be careful to fold in the flour thoroughly but gently to maintain the airiness of the batter.
5. Once the flour is fully incorporated, pour the batter into the prepared cake pan.
6. Bake in the preheated oven for approximately 25-30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Remove the cake from the oven and let it cool in the pan for 5 minutes. Then transfer it to a wire rack to cool completely.
8. Once cooled, you can serve the sponge cake as is or frost it with whipped cream, fresh fruit, or your favorite frosting.

Enjoy your homemade three-ingredient sponge cake! It’s a simple and versatile dessert that can be enjoyed on its own or with various toppings.

I love you all ❤️💕🥰

SPONGE CAKE

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SPONGE CAKE

This easy sponge cake recipe is a cinch to make and is a perfect base cake for so many recipes. And it only requires 3 ingredients, how awesome is that?

3-INGREDIENT SPONGE CAKE INGREDIENTS:

  1. – 4 eggs
  2. – 1 cup (200g) granulated sugar
  3. – 1 cup (120g) all-purpose flour

INSTRUCTIONS:

  1. Preheat your oven to 350°F (175°C). Grease and line the bottom of a round cake pan with parchment paper.
  2. In a large mixing bowl, crack the eggs and add the sugar.
  3. Using an electric mixer, beat the eggs and sugar together on medium-high speed for about 8-10 minutes until the mixture is thick, pale, and has tripled in volume.
  4. Sift the flour into the egg mixture in small batches. Gently fold the flour into the batter using a spatula, making sure not to overmix. Be careful to fold in the flour thoroughly but gently to maintain the airiness of the batter.
  5. Once the flour is fully incorporated, pour the batter into the prepared cake pan.
  6. Bake in the preheated oven for approximately 25-30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
  7. Remove the cake from the oven and let it cool in the pan for 5 minutes. Then transfer it to a wire rack to cool completely.
  8. Once cooled, you can serve the sponge cake as is or frost it with whipped cream, fresh fruit, or your favorite frosting.

Enjoy your homemade three-ingredient sponge cake! It’s a simple and versatile dessert that can be enjoyed on its own or with various toppings.

I love you all ❤️💕🥰

Air Fryer Crab Legs

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Air Fryer Crab Legs

Perfect for weeknight dinners and weekend cookouts, this recipe for Air Fryer Crab Legs is straightforward but elegant. This delicious seafood air fryer recipe only requires a few ingredients and can be prepared in under 15 minutes!

PREP TIME: 5 MINUTES

COOK TIME: 6 MINUTES

TOTAL TIME: 11MINUTES MINS

Recipe by :Marlynn Schotland

Ingredients:
  1. 1 Pound crab legs
  2. 1 Tablespoon olive oil ·
  3.  2 Tablespoon melted unsalted butter
  4. 1 Tablespoon chopped parsley ·
  5. Tablespoon minced garlic cloves
  6. ½ Tablespoon Old Bay seasoning
  7. 1 Tablespoon lemon Juice

Instructions

  1. Pat the crab legs dry with a paper towel, then place onto a sheet of aluminum foil that is just large enough to wrap around the crab legs.
  2. In a medium bowl, whisk together the olive oil, melted butter, garlic, parsley, Old Bay seasoning, and lemon juice.
  3. Brush the mixture over all sides of the crab legs. Bring the sides of the aluminum foil up to wrap the seasoned crab legs up like a bundle. Place into your air fryer basket.
  4. Air fry at 370° for 5 to 7 minutes.

  5. Serve with lemon wedges and additional melted butter, if desired.

Notes

Tips for buying crab legs: Most stores sell crab legs without the full crab, so look for just crab legs for this recipe. Dungeness crab legs and snow crab legs work well since they tend to have legs that fit into most air fryers. If you use King crab legs, you may need to add a little more cooking time since they are larger. You may also need to cut the crab legs and/or air fry them in two batches, depending on the size of your crab legs.

Safety tip: When the crab legs are done air frying, use tongs or oven mitts to carefully remove the foil packet from the air fryer. Before opening the foil packet, be sure your face is not directly over the packet when you open it, as hot steam will escape quickly

Nutrition

Calories: 110kcal | Carbohydrates: 1g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 239mg | Potassium: 78mg | Fiber: 1g | Sugar: 1g | Vitamin A: 286IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 1mg

Air Fryer Donuts

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Air Fryer Donuts

 

These Air Fryer Donuts are absolutely the best yeast risen doughnuts ever with a pillowy, soft texture and an easy to make tasty glaze. This recipe is perfect to make on a lazy weekend day. Enjoy them for breakfast, brunch, or dessert. Air fried for just 3 minutes, this recipe is sure to become a treasure. This basic risen dough recipe works well with a variety of flavored donuts. Whether filled with jelly or cream, covered in cinnamon sugar, powder sugar, rolled in nuts, or glazed with a variety of icing recipes, this recipe is a kitchen staple.
Enjoy these fluffy, sweet, and heavenly donuts made with yeast risen dough, also known as fermented pâte in French. This dough is the key to most of the donuts (Dutch) sold today, so I decided to use it to make my own version of the delicious, heavenly soft pillows of donuts rolled in your favourite topping. Come eat them while they’re hot. I guarantee you won’t be able to stop at just one.
PREP TIME: 3 hours 
COOK TIME: 3 minutes 
TOTAL TIME: 3 hours  3 minutes 

Ingredients:

  1.  1 cup whole milk
  2. 3 cups bread flour
  3. 1 tablespoon plus 1 teaspoon active dry yeast.
  4. Three room-temperature egg yolks
  5. one teaspoon vanilla extract
  6. two tablespoons granulated sugar
  7. one teaspoon salt
  8. one-half cup unsalted butter slightly melted

For The Glaze

  1. three cups powdered sugar
  2. four teaspoons vanilla extract
  3. three tablespoons milk
  4. one teaspoon salt

Topping with Cinnamon Sugar:

  1. ¾ cup granulated sugar
  2. 1 tsp ground cinnamon

 

INSTRUCTIONS:
  1. Mix and incorporate. 1 tablespoon yeast with ¾ cup warm milk (110°F)
  2. Add ¾ cup of bread flour and stir until smooth.
  3. Place a plastic wrap over it and leave it in a warm place for half an hour.
  4. The remaining ¼ cup milk (boiled to 110°F) and 1 tsp yeast should be combined in a bowl using a whisk, food processor, or mixer attachment. Add the egg yolks, vanilla extract, and yeast/flour mixture.
  5. Blend, chop, or whip until smooth.
  6. Add the salt, sugar, and one cup of bread flour. Stir for thirty seconds.
  7. Add the butter and stir for 30 seconds, or until combined.
  8. To continue, either use the food processor with the dough hook attachment or by hand, adding ¼ cup of bread flour at a time. Once the dough begins to pull away from the sides and come together, pulse or knead it.
  9. To continue, either use the food processor with the dough hook attachment or by hand, adding ¼ cup of bread flour at a time. Repeat with the flour mixture and pulse or knead until dough begins to pull away from the sides and comes together. At this point, it might take up to 2-2½ cups. I used roughly a half cup.
  10. It will be sticky but soft and wet. It must not be so sticky that rolling it out is impossible.
  11. Grease a big basin with butter very lightly.
    Place the dough in the bowl, cover it with a kitchen towel or plastic wrap, and allow it to rise for half an hour in a warm place.
  12. Press down gently to release the air (degas).
  13. Recover and chill for a minimum of one hour and a maximum of twelve hours.
  14. Place two baking sheets on a liner, dust with flour, and set aside.
  15. Dust a spotless, level work surface with flour.
    Form dough into a ball. Dust the rolling pin and the dough’s surface with a little flour.
  16. Pat dough to a thickness of ½ inch.
  17. Cut 3-inch circles with a 1-inch circle in the centre (for the donut holes) using a donut cutter, then arrange the donuts 1-inch apart on baking pans that have been prepped.
  18. Give the dough 30 to 40 minutes, or until it doubles in size, to prove and rise in a warm place.

TIP:

When you gently touch a donut with your fingertip and it springs back slowly, the donut is ready. Dough needs extra time if it bounces back right away. Dough must be rerolled and proofed for 30 minutes if it does not spring back.
Set air fryer temperature to 350°F.

WHITE LINE DOUGHNUT

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INGREDIENTS WHITE LINE DOUGHNUT (Pillow Doughnut) RECIPE:

WHITE LINE DOUGHNUT Pillow Doughnut RECIPE: DOUGHNUTS are sugary snacks that can be purchased in bakeries and restaurants or produced at home. Here are the ingredients and instructions to prepare it whenever it’s convenient for you at home.

 

INGREDIENTS WHITE LINE DOUGHNUT (Pillow Doughnut) RECIPE:

  • 3 cups of flour
  • ½ cup sugar
  • 1 tbsp of instant dry yeast
  • 4 tbsp of margarine
  • 1 large egg (optional)
  • ½ tbsp vanilla flavour (optional)
  • ½ cup of warm water
  • Oil for frying (just enough to let the dough float).

 

 

INSTRUCTIONS WHITE LINE DOUGHNUT (Pillow Doughnut) RECIPE:

  • Mix the flour and yeast together into a bowl. Ensure to sift them first.
  • Sift other dry ingredients into the bowl and mix thoroughly.
  • Add margarine and mix.
  • Mix egg and flavour to form crumbs.
  • Make a well at the center and start adding warm water gradually until it’s soft and pliable.
  • Transfer to your table, sprinkle some flour and begin to knead to form a dough for about 20-25minutes. (Don’t overwork your dough).
    (It should have become stretchy after 25minutes of kneading).
  • Form a ball with it, place in a bowl and allow to rise for 40 minutes or until doubled in size.
  • After it doubles, punch it down and start forming your balls with your dough.
    (You can use scale to measure so that you have equal sizes).
  • Place each ball on a separate paper, (This will make it easy for you to drop in oil without deflating the dough).
  • Allow these to rise to until doubled in size.
  • Heat your oil until it is just hot enough to cook your dough.
    (To test for heat, just drop a small dough into the oil, If it floats immediately, your oil is good to go, if it sits back in the oil, it’s too cold for your dough).
  • Pick one dough, using the paper, drop carefully into the oil, you should see just tiny bubbles and not large ones.
    (Slow fry it, to ensure that it gets well cooked inside).
  • Flip the dough once it’s golden brown.
  • Place on kitchen towel to remove excess oil, allow to cool
    (You may desire to fill with jam or any filling of your choice).

 

TO FILL WITH JAM

  • Use a round nozzle and a piping bag to fill the jam.
  • Make a hole, insert the nozzle and squeezed the jam in it. That’s all.

Air Fryer Chinese Pepper Steak

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Air Fryer Chinese Pepper Steak

Air Fryer Chinese Pepper Steak, Bell peppers, onions, thinly sliced beef, and a delicious, savoury sauce combine to create the meal known as Chinese pepper steak.

Do you enjoy pepper steak but detest the oily mess it leaves behind? You may now prepare this traditional meal in your air fryer! This is an easy dish that makes a tasty and nutritious meal. Furthermore, there isn’t much cleanup needed—just throw the wasted materials in the garbage and you’re done! Thus, prepare your air fryer and cook some pepper steak right now. You’re going to love it!

Prepared in ten minutes

Cooking Time: Fourteen minutes

Minutes: Twenty-four minutes in total

Four servings.

 

Ingredients For Air Fryer Chinese Pepper Steak:

  • 1 large bell pepper, red
  • 1 large bell pepper, green
  • 1 large bell pepper, yellow
  • 1 medium red onion, diced
  • 1 pound flank steak, cut into strips
  • 1 tablespoon olive oil
  • 2 teaspoons garlic, minced
  • 1 teaspoon ground ginger
  • 1/4 cup soy sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

 

Instructions For Air Fryer Chinese Pepper Steak:

  • First, cut your meat into thin slices on a large chopping board, going against the grain.
  • To a big plastic bag, add all of your meat, olive oil, minced garlic, ground ginger, soy sauce, salt, and pepper.
  • To marinate, put the bag in the fridge for at least an hour. Although an hour will give you the greatest flavours, overnight is ideal.
  • When the steak is ready to cook, chop the onions and peppers and put them in the air fryer basket.
  • To evenly distribute the olive oil over the peppers and onions, add a few tablespoons and shake the basket. Put a timer on for ten minutes at 400 degrees Fahrenheit.
  • After 10 minutes, remove the basket from your air fryer and shake it. After 4 more minutes, place the steak on top of the onions and peppers, and set the timer for 5 more minutes. Verify the steak’s doneness and cook it for a longer period of time if desired.

Serve Ideas for Air Fryer Pepper Steak
Are you trying to find a tasty and simple side dish to go with your pepper steak that you fried in the air fryer? Here are a few of my top picks:

  • Buttered Noodles
  • Roasted Vegetables
  • Rice

Nourishment:
Serving: One Gramme243 kcal of calories12g of carbohydrates28g of protein10g of fat Three grams of saturated fat1g of polyunsaturated fatUnsaturated 5g of fat68 mg of cholesterol1458 mg of sodiumPotassium: 733 mg3g of fibre7g of sugar3853 IU of vitamin A160 mg of vitamin C46 mg of calciumIron: 3 milligrams

To Die For Blueberry Muffins

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To Die For Blueberry Muffins

This recipe for blueberry muffins yields eight very large, delicious breakfast muffins topped with a crunchy sugar-cinnamon crumb. Usually, for a fantastic, deli-style muffin that is extra-generously proportioned, I double the recipe and fill the muffin cups almost to the brim. Extra blueberries can be added if desired!

Components Muffins:

  1. a quarter cup all-purpose flour
  2. Half a cup of white sugar
  3. two tsp powdered baking
  4. Half a teaspoon of salt
  5. One-third cup of vegetable oil
  6. One big egg
  7. Half a cup of milk, or more if required
  8. One cup of raw blueberries

Crumb-Topping:

  1. Half a cup of white sugar
  2. ⅓ cup flour for all purposes
  3. One-fourth cup diced butter
  4. 1/2 tsp finely powdered cinnamon

Guidelines

  • Set the oven’s temperature to 400°F, or 200°C. Apply grease or use paper liners to eight muffin tins.
  • To prepare the muffins: In a large bowl, whisk together flour, sugar, baking powder, and salt.
  • Fill a little liquid measuring cup with oil. Pour in the egg and enough milk to fill the cup, stirring to blend. Pour into flour mixture and stir just to incorporate batter. Whisk in blueberries and save batter.
  • In a separate bowl, mix sugar, flour, butter, and cinnamon to make the crumb topping. Using a fork, stir until crumbs.
  • Pour batter into the muffin tins, filling them all the way to the top. Add a crumb topping sprinkled on.
  • A toothpick inserted in the center of a muffin should come out clean after 20 to 25 minutes of baking in a preheated oven.

Bloomin’ Apples

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Bloomin’ Apples

Inspired by the ever-popular bloomin’ onion, we created an equally entertaining dessert. These final bloomin’ apples may seem crazy, but they’re really very simple to make. Apples can brown quickly, so after slicing them, you’ll want to coat them with butter and pop them in the oven as soon as possible. Squeeze lemon juice all over the sliced side to stop it from browning, if you want to take your time. Making them in the air fryer is also a lot of fun!

components

  1. 4. tablespoons melted butter
  2. 1 tablespoon of dense brown sugar
  3. A tsp of sugar, grated
  4. 1/2 tsp of cinnamon powder
  5. Four apples
  6. Eight chewy caramel squares
  7. Breyers To serve, natural vanilla ice cream
  8. Caramel to pour over

INSTRUCTIONS

Step 1: Beat butter, sugars, and cinnamon in a small basin.

Step 2: Cut off the top of each apple and scoop out the core with a teaspoon or melon baller. Cut the apple in two circles with a paring knife. On a cutting board, place the apple cut side down. Carefully cut it crosswise, being careful not to cut through the core.

Step 3: Place two caramel squares into each apple and drizzle the melted butter mixture over the top. Put the chopped apples in the air fryer’s basket. Bake for 15 to 20 minutes at 350°.

Step 4: Drizzle with caramel and serve warm with ice cream.

Naan Rolls

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Naan Rolls

These delicious naan rolls are so soft and fluffy, they make a great addition to any meal. These easy dinner rolls have layers and layers to them so that they are wonderfully light.

 

Dinner rolls are the perfect side dish for any meal, and they don’t get much better than these fluffy, airy ones! I have no doubt that you will adore these naan rolls!

 

 

Ingredients:

  1. 5 cups flour
  2. 1/2 cup sugar
  3. A pinch of salt
  4. 1 packet yeast(purple packet)
  5. 1/2 cup oil
  6. 2 beaten eggs
  7. 2 cups warm water and milk(1 cup water-1 cup milk)

Directions:

  1. In a bowl mix the flour,sugar,salt and yeast,add oil and make crumbs with your hands
  2. make a hole in the middle and put the eggs and start adding the milk mixture to make the dough
  3. use 1 and half to 2 cups of the warm milk and water mixture to make the dough,knead well!
  4. Let it rise,then form into balls and set into a greased pan.
  5. Let it rise again,then brush with egg,sprinkle sesame seeds or poppy seeds.
  6. Bake on a pre-heated oven at 180• till the top is golden.

Can you freeze them?

You can freeze these baked naan rolls for up to a month. Once they have cooled completely, double wrap them in foil and place in a freezer bag. The rolls will keep well frozen for up to one month, after that they can develop freezer burn. Thaw them at room temperature.

Light and Fluffy Dinner Rolls

I just know this will end up being your go-to recipe for dinner rolls – I mean, just look at those layers! It’s so worth the little effort of folding and letting the dough rest! Everyone is going to be asking for this recipe, I promise!

Serving Ideas
You can pair these naan bread with almost any supper. They work incredibly well, in my opinion, at absorbing sauces, therefore I suggest using them with soups, chillis, and other dishes with more sauce. They are also delicious dipped in hummus.

LEMON CAKE 

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LEMON CAKE

This  Lemon Cake Recipe is fluffy, tangy and so easy to make from scratch! Every bite of this supremely moist pound cake is bursting with fresh lemon flavour and the easy lemon glaze on top will have you hooked after just one bite.

If you like the Starbucks Lemon Loaf then you’ll love this delicious, moist lemon cake recipe that’s made completely from scratch in less than 10 minutes. It’s one of my favorite afternoon or breakfast treats and it always gets rave reviews, everyone loves it! It’s gone in minutes whenever I make it.

Ingredients:

For the cake:

  1. 2 cups all-purpose flour
  2. 1 1/2 cups granulated sugar
  3. 1 tablespoon baking powder
  4. 1/2 teaspoon salt
  5. 1/2 cup unsalted butter, softened
  6. 1 cup whole milk
  7. 3 large eggs
  8. Zest of 2 lemons
  9. Juice of 1 lemon
  10. 1 teaspoon vanilla extract

For the lemon glaze:

  1. 1 cup powdered sugar
  2. Juice of 1 lemon
  3. Zest of 1 lemon

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter and mix until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together the milk, eggs, lemon zest, lemon juice, and vanilla extract.
  5. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
    Pour the batter into the prepared cake pan and smooth the top.
  6. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
    While the cake is baking, prepare the lemon glaze by whisking together the powdered sugar, lemon juice, and lemon zest until smooth.
  7. Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes.
  8. Carefully invert the cake onto a wire rack to cool completely.
  9. Once the cake is completely cool, drizzle the lemon glaze over the top, allowing it to drip down the sides.
  10. Slice and serve the lemon cake, garnishing with additional lemon zest if desired.
  11. This lemon cake is light, moist, and bursting with citrus flavor. The zesty lemon glaze adds an extra layer of tangy sweetness, making it a perfect treat for any occasion. Enjoy!