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Sieve maida, baking powder and soda bicarb together. Keep aside. Beat eggs and sugar well. Add oil. Keep beating. Add maida. Mix gently with beater. Finally add carrots. Mix well. Pour in a greased dish.

Garnish with dates, walnuts and cardamoms. Bake in a preheated oven for 45-50 minutes at a moderate temperature.

Method

Sift maida and baking powder together. Mix butter and condensed milk thoroughly. Add green colour, coconut powder, maida, 3/4 tin plain milk, sugar and salt.

Mix well with a wooden spoon. When mixed, transfer to a baking dish and bake in moderately hot oven for about 40 minutes. (you can also bake it in microwave on medium heat for 8 minutes).

3 bars       Chocolate (Amul or Nestle 40 gm)
2 tbsp       Hot water
150 gms   Icing sugar
1 tbsp      Butter

Sieve flour and keep aside. Mix sugar and curd well. Add baking powder and soda bicarb to it. Leave it for 4-5 minutes. Then add ghee, mix well. Add vanilla essence and maida, mix thoroughly.

Finally, add cashew nuts and dates. Mix and pour into a greased tin or baking bowl. Bake in a preheated oven for 40-45 minutes at moderate temperature. Cool and serve.

Break chocolate into small pieces, add hot water. Stir and melt the chocolate pieces. Add icing sugar and butter. Mix well. Ice the cake immediately. Decorate further with colourful gems, silver balls, jam and rose of marzipan.

Note:- Same recipe can be used for chocolate cake also. Only substitute 3 tbsp of maida for 3 tbsp of cocoa powder.

Ingredients For vanilla part
1 cup          Oil
1 1/4 cups   Sugar
4               Eggs
2 cups        Maida
1/2 cup      Milk
2 tsp         Baking powder
1 tsp         Vanilla essence

For chocolate part
3/4 cup        Refined oil
1 cup          Sugar
4                Eggs
1 cup         Maida (flour)
1 1/2 tsp    Baking powder
3-4 tsp      Cocoa powder

For ice-cream icing
250 gms     Cream (chilled)
5 tbsp        Sugar (powdered)
1 tsp         Vanilla essence
1/2 cup     Cherry syrup

Beat egg whites in a mixing jar, then add yolk. Beat again in a mixing for 5 minutes. Add sugar, refined oil and vanilla essence. Keep churning for 7-8 minutes. Pour the mixture into a big container. Now sieve maida and baking powder together. Add it to the egg mixture slowly by cut and fold method. Add milk. Mix well. When done, keep aside.

Sieve maida and baking powder together. Keep aside. Separate egg white and beat in a mixing jar, then add yolk, beat again. Put sugar, refined oil and cocoa powder. Keep churning for 7-8 minutes.

Pour the mixture into a container, add flour slowly. Fold maida by a cut and fold method i.e. left-right and cut (add milk, if required).

Now put both the above mixtures, one over the other, in a greased baking dish. Bake for 50-55 minutes in preheated oven at moderate temperature. Or microwave for 10 minutes in Borosil bowl.

Baking cream till fluffy, add sugar and essence. Beat again. Cut the cake into 2 halves, pour cherry syrup on both parts. Spread cream on both parts. Spread cream on both the parts, place one over the other. Cover with cream on all sides and top. Level top and sides with a broad knife dipped in chilled water. Make a border with cream of a different colour using an icing gun. Place cherries and chocolate flakes in the centre. Keep in the fridge.

Note You can make these cakes separately also. The time taken by each cake will be 30-35 minutes in oven and 7 minutes in microwave.

Ingredients
3-4           Medium sized scented, rose flowers
� cup       Castor sugar
125 gms    Butter
2             Eggs (lightly beaten)
1 � cups   Self raising flour
pinch        Of salt
� cup     Milk

Preheat oven to moderate 180*c. Grease a square cake tin with melted butter. Line it with grease paper.Remove leaves from flower. Wash and pat them dry between layers of paper towel. Place leaves in prepared tin.

Using electric beaters, beat sugar and butter in a small mixing bowl until light and creamy. Add eggs gradually, beating thoroughly. Transfer mixture to a large bowl. Using a metal spoon, fold in the sifted flour and salt alternately with the milk. Stir until just combined and mixture is smooth.
Pour mixture into the tin; smooth the surface. Bake for 30 minutes or until a skewer comes out clean. Remove cake from oven and turn onto a wire rack to cool. Serve warm

Ingredients
185 gms     Peanuts (roasted & unsalted)
6               Egg white
pinch         Of salt
� cup       Castor sugar
1 tsp         White wine vinegar
� tsp        Vanilla essence
� tsp         Cardamom powder

CARDAMOM CREAM
1 cup           Cream
� tsp           Ground cardamom
2 tbsp           Castor sugar
2 tsp             Cocoa powder
60 gms          Chocolate (melted)

Preheat oven to moderate 180*c. Brush bases of two shallow round cake tins with melted butter. Line bases with baking paper. Place nuts on an oven tray and roast for few minutes,. When nuts are cool, grind finely in an electric grinder. Place egg whites in a large, clean, dry mixing bowl add salt.

Beat with electric beaters. Add the sugar gradually, beating till the mixture is thick and glossy. Using a metal spoon, fold in nuts, vinegar, vanilla essence and cardamom powder.

Divide mixture evenly between the two prepared tins; smooth the surface. Bake for 25 minutes or until cakes are done. Leave cake in tins for 5 minutes then turn carefully onto a wire rack to cool remove paper.

TO MAKE CARDAMOM CREAM: Beat cream until soft peaks form. Add cardamom and sugar ,beat until cream holds stiff peaks. (with electric beater)

Place one cake layer on a serving plate and spread evenly with one-third of cream. Place the second layer on top, spread with some of the remaining cream. Store cake in refrigerator for at least 4-5 hours. Garnish the cake top with cocoa and chocolate.

Ingredients
1/3 cup             plain flour
1/3 cup             self-raising flour
1 � tsp             ground cinnamon
2 tbsp               cocoa powder
4                      eggs (separated)
� cup               castor sugar
1 cup                cream
icing
30 gms              unsalted butter
� tsp                ground cinnamon
2 tbsp               cocoa powder
2-3 tbsp            water
1 � cup            icing sugar

Preheat oven to moderate 180*c. Grease 2 shallow, round cake tins with melted butter. Line the base with baking paper.

Sift flours, cinnamon and cocoa three times. Using electric beaters, beat egg whites until stiff peaks form. Add sugar, beating constantly until sugar has dissolved and mixture is thick and glossy. Lightly beat egg yolks, add to mixture and beat for another 20 seconds. Transfer mixture to a large bowl.

Using a metal spoon, lightly fold in sifted dry ingredients. Spread mixture evenly in prepared tins. Bake for 15 minutes or until cooked. Leave in tins for 5 minutes before turning onto wire rack to cool. Beat cream in a medium bowl until stiff peaks form. Using a flat-bladed knife, spread or pipe cream evenly on one of the sponge layers. Place the other sponge on top.

To make Icing: Melt butter in a small pan. Add cinnamon, cocoa and water and stir over low heat until mixture forms a paste. Cool. Add icing sugar and mix well, (if necessary add little water). Spread icing over top of the cake, using a flat-bladed knife. Dust cake with extra icing, sugar. Place in refrigerator for 3-4 hrs. Before serving.

Ingredients
155 gms            Butter
� cup               Castor sugar
2                        Eggs (separated)
1 tsp                  Lemon rind (grated)
1 tsp                Orange rind (grated)
1 � cup           Self-raising flour
� cup             Sour cream
1/3 cup            Poppy seeds (lightly roasted)

Preheat oven to moderate 180*C. Grease baking tin with melted butter. Sprinkle tin with flour and shake off excess.

Using electric beaters, beat butter and sugar in a small mixing bowl until light and creamy. Add yolks and beat until combined. Add lemon and orange rind, mix well. Transfer the mixture to a large bowl. Using a metal spoon, fold in sifted flour alternately with the sour cream. Add poppy seeds and stir through.. In a small, dry mixing bowl, beat the egg whites until stiff peaks form. Fold egg white through the mixture in batches, using a metal spoon.

Spoon the mixture into prepared tin, smooth surface. Bake for 40-45 minutes or until done . Leave cake in tin for 5 minutes before turning it onto a wire rack to cool.