Archive for category Cakes and Pastries

Baking Tips

  1. Cut the cake when it is cool enough.
  2. Taking out the cake from the oven when it is not cooked will make the cake to sink in the middle.
  3. If you do not know at which temperature to bake the cake, than bake it at 150 to 170 degrees celcious.
  4. Take out the cake from the tray by putting a lid over the pan and turning it upside down.
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Spong Cake


  1. Maida Flour (All Purpose Four)  2 cups
  2. Baking Powder 3 teaspoon
  3. 2 Eggs
  4. 1 cup Water
  5. 1 Cup Sugar
  6. Pinch of Salt
  7. 1 inch cubed Butter
  8. 1 drop Vanilla Essence


  1. Take out the butter from the fridge and make it to room temperature.
  2. Preheat the oven for 10 minutes at 170 degrees celcious.
  3. In a basin pour the flour, salt and baking powder and mix it. Sieve this 3 times.
  4. In another basin, add the 2 eggs, sugar, butter, vanilla, water and mix well to make a batter.
  5. Sprinkle the sieved flour to the batter little by little and keep mixing the batter with a spoon.
  6. When cake like consistency is achieved, stop sprinkling the flour to the batter.
  7. Mix the batter well with a spoon.
  8. Pour the mixture in 8 inches squared baking tray.
  9. Bake this for 30 minutes at 160 degrees celcious.


  1. Some flour will be left.
  2. You can use self raising flour instead of maida or all purpose flour. If you are using self raising flour than don’t add salt and baking powder to the flour.
  3. The tray should be 2 inches deep.
  4. 8 inches baking tray is same as 20 cm baking tray.
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Custard pie (Fiji Indian method)

The Custard Pie is one of the most popular baked dishes in Fiji. The Custard Pie is prepared by baking the Crust/Pastry dough first followed by cooking a thick custard. This hot thick custard is poured over the Baked custard pie crust (Pastry dough) and let to cool. This can be glazed with condensed milk to give extra flavor.

Ingredients for Baking Custard Pie/Tart (Fiji Style):

  1. 4 tbsp Butter or flora
  2. 2 eggs
  3. 3 tsp baking powder
  4. 2 cups Flour
  5. 4 tbsp sugar (for crust)
  6. 2 tbsp sugar (for custard)
  7. Powdered milk 4 tbsp
  8. 4 tbsp custard powder
  9. 1 and 1/2 cup water

Method for Baking Custard Pie/Tart (Fiji Style):

Step 1 (Making the Pie Crust/ Pastry Dough)

  1. In a bowl, pour the butter and make it soft.
  2. Break the 2 eggs in a small bowl, beat it and pour it in the bowl of butter.
  3. Add sugar to egg and butter mixture and mix well.
  4. Add baking powder. Beat all ingredients well together.
  5. Sieve the flour and slowly add flour to the mixture and knead dough. Make a roti dough.
  6. Brush the baking tray with butter or flora and spread the dough on the tray.
  7. Bake it in an electric frypan on low to medium heat for approximately 25 minutes or till skewer/toothpick comes out clean. The Crust it ready to be filled with the custard.

Step 2 (Making the Custard)

  1. Pour the powdered milk, custard powder and water in a pot and boil it, keep stirring while boiling.
  2. Pour the custard mixture over the Pie Crust when the mixture is thick enough.
  3. Let the Custard on the pie cool, slice it into pieces and serve as dessert or serve with tea.


  1. You can make this delicious Custard Pie Recipe more tasty by glazing it with condensed milk as illustrated below.

Pour 1/2 tin condensed milk in a bowl, add 1/2 small lemon juice and mix well.
Spread this condensed milk mixture on the Custard pie to give more flavor.

  1. or you can decorate the top with sliced fruits.
  1. The Custard Pie can also be called Custard Tart or Custard Flan


The above Custard Pie Recipe was supplied to me by my elder sister Mrs Roshni Lata.

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Pineapple Pie

In order to make pineapple pies, we first need to bake the crust and than cook the pineapple and custard together and pour it over the crust. Let this cool, slice it into pieces and serve it in a small saucer/dish with a spoon.

Ingredients for Baking Pineapple Pie:

  1. Self-raising flour 2 cups
  2. Sugar 1/1/2 cup
  3. 1/4 pound butter (125 grams)
  4. 1/4 cup warm milk (liquid)
  5. Crushed pineapple 1 tin (275 g to 400 g)
  6. 2 tbsp heaped Custard powder

Method for Baking Pineapple Pie:

  1. Mix self raising flour and butter together.
  2. Add sugar and mix well.
  3. Pour milk and make dough and knead the dough.
  4. Flatten this in a frypan and cook the Pastry dough on number 7 for 30 to 40 minutes.
  5. Cut the pineapple tin and pour it in a pot and add that same amount of water as the pineapple. (Tip: pour the water in the pineapple tin to the brim and add the water to the pot of pineapples.
  6. Boil the Pineapple and water mixture. Add Custard powder.
  7. Pour hot pineapple over the baked crust.
  8. The mouth watering pineapple pie is ready to be served.
  9. You can decorate the top of the pie with banana slices and/or cherries.


This Pineapple Pie can also be called Pineapple Custard Pie, Pineapple Custard Tart, Pineapple Custard Flan.


The Pineapple pie recipe is supplied to me by my aunty Janaki Narayan.

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