Easy making recipe Upside down Jello Cake with 14 ingredients and 17 stages of easy cooking, which is bouncy delicious.
Without fail cooking ultimate Upside down Jello Cake easy, bouncy, practical.
Hi mother, now you get present recipe Upside down Jello Cake with 14 ingredients and 17 steps. Below this is how to make it, please read carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 14 ingredients and 17 stages of easy cooking Upside down Jello Cake.
Ingredients all Upside down Jello Cake
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Prepare : Cake.
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Prepare 4 : egg.
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Prepare 2 cup : sugar.
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Needed 1 tbsp : vanilla extract.
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Prepare 1 cup : milk.
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Prepare 100 grams : butter.
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Prepare 2 cup : self raisin flour.
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Prepare 2 tbsp : oil & flour for pan greasing.
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Prepare : cake filling.
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Needed 1 envelope : creme chanty.
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Needed 1 cup : Cold milk.
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Needed : Jello layer.
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Needed 1 : favorit fruit for decoration.
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Needed 1 packages : Jello.
If all raw materials Upside down Jello Cake it’s ready, We’re going into the cooking stage. Below is how to making with easy.
Step by Step Cooking Upside down Jello Cake
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preheat your oven to 180ºC.
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prepare you pan to bake the cake, grease it with oil then add flour and remove excess.
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Add the vanilla extract to the egg and whisk it untill foamy.
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add the sugar gradually to the egg and continue to beat until double in volume, aproximatly 5 mimute.
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in a separate bowl melt the butter in the milk on low heat (do not boil).
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to add the milk&butter to the egg: add some of the egg to the milk and whish quickly, then add this mixture to the egg slowly and whisk.
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add the flour gradually.
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pour this batter in your prepared pan and bake for 30 to 45 minute or until done.
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let the cake cool completly then release it from the pan and clean the pan to use it again with the jello (or use another one with same size).
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put the cake in the fridge needed.
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meanwile prepare your creme chanty with milk as package instructure and put it in the fridge until needed.
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prepare your jello as package instruction (reserve 1/4 of the jello in room temperature to pour it over the cake).
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in the same baking pan slise your fruit and pour over 3/4 of the jello and freeze the pan for 30 minute or untill firm(I use banana but it will turn black, I prefer use cherry or strawberry).
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remove the cake from the fridge and remove the jello pan from the freezer.
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slise the cake in 2 layer put one layer over the jello layer, pour over half of the reseeved jello, fill with the cream chanty and put the second layer of cake and pour the remaining jello).
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freeze the pan for another 30 minute.
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to release the pan, pass over low heat for 30 second, and upside down in your favorit plate.
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