Then fold in the remaining whites.Cream the butter and the sugar till fluffy. Add 1/3 cup of granulated sugar to the bowl. Transfer to a bowl. Store in an airtight container. In another bowl, mix oil, buttermilk, vanilla and egg yolks. Add the 1/3 cup of sugar and beat. Tip:To make the spice mix, grind cinnamon, cloves, cardamom, nutmeg, ground ginger together.In a clean bowl beat the egg until fluffy. Stir.

Add bread crumbs, flour, spice powders, lemon zest, salt and mix further. Cool on wire rack. Add rum and lemon juice and mix well.THE ASIAN AGE. Place the other layers of cake repeat the process. Fold to mix.Smita Dugar, Celebrity chefend-ofTags: mulled wine, cassata cake, christmas pudding. Divide the batter into three, eight inches round baking tins and set to bake for 15 minutes at 1900C. Simmer on a medium heat, for about 30 minutes to an hour. Garnish with lemon slices and cinnamon sticks.To finish the ricotta cream, whip the China boundary wire heavy cream to soft peaks and fold it into the ricotta mixture until well combined. Ladle into mugs discarding the spices.Strain the juice from the macerated berries in a bowl and set aside. Add the milk and the beaten eggs, one by one. Best stored for at least a week before serving. Put in the rest and fold again (do not over mix).

Bake at 1750 degrees for 35 to 40 minutes. Cover with plastic wrap and refrigerate for an hour to thicken up. On the serving plate place one of the cakes with top side up. | NAMRATA SRIVASTAVA Published: Dec 15, 2017, 12:07 am IST Updated: Dec 15, 2017, 12:07 am IST Get into the holiday spirit with these flavourful and delicious Christmas favourites!Cassata CakeCassata CakeIngredientsFor cake1¾ cup sifted flour1 tsp baking powder1 tsp sea salt1/3 cup firmly packed brown sugar powdered2/3 cup granulated sugar5 eggs separated at room temperature½ cup sunflower oil½ cup butter milk1 tsp vanilla extract½ tsp cream of tartar (optional)For ricotta cream 400 gm whole milk ricotta (can be made at home with ½ kg curd and 200 gm full cream — boil both the ingredients together until it splits, drain the water and hang the cheese in the muslin cloth for two to three hours)½ cup sugarZest of 1 orange1 tsp vanilla extract50 gm bitter sweet chocolate1 cup heavy creamFor macerated strawberries400 gm strawberries sliced and few for garnishing3 tbsp of orange liqueur2 tbsp of sugarMethodSift flour, brown sugar, baking powder and salt together. Serve warm or hot)Ingredients1 bottle red wine, around 750 ml1 cup of orange juice1 cup of apple juice1 inch piece of ginger1 tbsp sugar5 cloves2 star anise3 inch piece of cinnamon stickThinly sliced peel of an orange1 lemon sliced thinlyMethodPut all the ingredients in a pot except the lemon slices. Christmas Pudding(This has to be done at least a week ahead of x’mas. Serve warm or hot. Using rubber spatula fold in 1/3 of the whites into the batter.Puree the ricotta, sugar, orange zest and vanilla in a food processor.

Chop all the fruits and soak them in orange juice. Layer with berry juice, berries and ricotta cream.Decorate with the full cherries on top. Take it out and store in a cool place. Toss the strawberries in a bowl with the liqueur and sugar. Add cream of tarter and beat until it forms stiff peaks. Do not boil, else the alcohol will evaporate.Put the mixture into a greased pan, cover with cling film and set it to steam. Check with a toothpick to see if the cake is done. Freeze the chocolate before grating it coarsely, then fold it into the mixture. Gently stir the yolk mixture into the dry ingredients with rubber spatula till the batter is smooth.Add in the essences.

When serving, slice the pudding and steam it. Steam it for about two hours on medium slow. It can be stored for over a month)Ingredients500 gm butter500 gm seedless raisins500 gm sultana250 gm currants125 gm candied orange peels finely chopped125 gm candied or glazed cherries finely chopped125 gm blanched almonds500 gm fresh bread crumbs125 gm plain flour1 tbsp spice powder1 tbsp spoon nutmeg and cinnamon powder300 ml milk8 eggs300 ml rum Juice of 2 lemonsA pinch of saltZest of 2 lemonsMethodMix all the dry fruits and butter well. Grease and dust a nine inches tin and pour in the batter. Lightly mash them to release their juice.CHRISTMAS FRUIT CAKEIngredientsFruit and nuts (a mixture of raisins, currants, tutti frutti, candied orange, lemon peel, dates, apricots, cashewnuts, almonds and walnuts)1½ cup maida1 cup sugar(¾ cup brown sugar and ¼ cup granulated sugar)½ cup butter½ tsp soda2 tsp baking powder2 tsp spice powder ½ tsp vanilla essence¼ tsp almond essence¾ to 1 cup orangeMethod Sieve the maida, soda, baking powder and spice powder together.Shipra Chenji, Celebrity chefMulled Wine(Mulled wine is a Christmas classic which is a little boozy, spicy and full of festive cheer. In a bowl, put half of the orange juice and fruit mix, half of the creamed sugar and butter mix and half of the maida