Basic Sponge For Pastries, Butter Icing For Strawberry Pasries, Glazed Icing For Chocolate Pastries, Pineapple Cream Pastries And Butterfly Pastries by Shireen Anwer

Ingredients for Basic Sponge for Pastries:

• Eggs 6
• Caster sugar 6 ounce
• Flour 6 ounce
• Vanilla essence 1 tsp

Method:

1. Beat eggs with sugar till light and fluffy, Add vanilla essence and mix gently.
2. Continue beating till the mixture doubles in volume.
3. Fold in the sieved flour. Gently grease a long rectangular pan and line with butter paper.
4. Pour batter into baking pan and bake in pre heated oven for 20-25 minutes.
5. The sponge is ready when it leaves the sides of the tin and is springy to touch.
6. Remove from the oven and cool. Cut into desired shapes to make the pastries.

Ingredients for Butter Icing for Strawberry Pastries:

• Unsalted butter 8 ounces
• Caster sugar 6-8 ounces
• Strawberry essence 1/2 tsp
• Pink food color few drops

Method:

1. Beat butter and icing sugar for 10 minutes or till light and fluffy.
2. Add the strawberry essence and few drops of pink color.
3. Cut the sponge cake lengthwise from the center.
4. With the help of a knife or offset spatula butter icing on one layer of pastry and cover with other half, spread butter icing evenly on top and sides.
5. Decorate as required.

Ingredients for Butterfly Pastries:

• Eggs 6
• Caster sugar 6 ounce
• Flour 6 ounce
• Vanilla essence 1 tsp

Method:

1. Beat eggs with sugar till light and fluffy. Add vanilla essence and mix gently.
2. Continue beating till the mixture doubles in volume.
3. Fold in the sieved flour. Gently grease a long rectangular pan and line with butter paper.
4. Pour batter into baking pan and bake in pre heated oven for 20-25 minutes.
5. Remove from the oven and cool. Slice the top gently and spread fresh cream or butter cream icing. Form into butterflies as shown.

Ingredients for Glazed Icing for Chocolate Pastries:

• Icing sugar 1 cup
• Butter 1 tsp
• Water 1 tbsp
• Cocoa powder 1 tbsp

Method:

1. Melt butter in one sauce pan, mix cocoa powder, icing sugar & water and cook on low flame till it becomes smooth.
2. Now put it into chocolate pastries and garnish accordingly.

Ingredients for Pineapple Cream Pastries:

• Eggs 6
• Caster sugar 6 ounce
• Flour 6 ounce
• Vanilla essence 1 tsp

For Icing:

• Fresh cream whipped 12 ounce
• Caster sugar 2 ounce
• Pineapple cubes 1 cup
• Glazed cherries accordingly
• Flaked almonds as required

Method:

1. Beat eggs with sugar till light and fluffy.
2. Add vanilla essence and mix gently.
3. Continue beating till the mixture doubles in volume.
4. Fold in the sieved flour. Gently grease a long rectangular pan and line with butter paper.
5. Pour batter into baking pan and bake in pre heated oven for 20-25 minutes.
6. The sponge is ready when it leaves the sides of the tin.
7. Remove from the oven and cool. Cut into desired shapes to make the pastries.

1. For icing, beat caster sugar and fresh cream in one bowl.

2. Now spread thick layer on pastries, garnish with pineapple cubes, glazed cherries & flaked almonds and serve it.