Bombay bakery coffee cake Ingredients for cake Butter 8 ounces Cater sugar 8 ounces Flour 7 ounces Baking powder 1 ½ tsp Eggs 4 Vanilla essence 1 ½ tsp Ingredients for icing Butter 6 ounces Granulated sugar 6 ounces Eggs 3 beaten Coffee 1 tbsp blended in 1 tbsp water Method for cake Beat butter and sugar until light and creamy, add in 1 egg at a time, continue to beat properly, alternating with sieved flour and vapeusual baking powder mixture till all eggs has been added, lastly fold in the remaining flour, ¼ cup milk, vanilla essence, fold evenly with milk, spread mixture in a well greased 9 inch spherical pan and bake on 180 degree C for forty to 45 minutes, take away cake from tin cool cake, vapeuntil lower from heart, vapebrowsing unfold with prepared icing, sandwich the second piece on top, cowl the whole cake with icing.
Allow the tubes to air equilibrate for a number of minutes, then cap the ends of the tubes and allow to face overnight. 50 mg), vapecustomize separated by 3-mm silanized glass wool plug, flame sealed ends with plastic caps. Allow the tubes to air equilibrate for several m inutes, vapecustomize then cap the ends of every tube and allow to stand overnight. Allow to stand 2 h.
- Let every vial stand for half-hour with occasional agitation. Seal and gently swirl the vial to wet the filter and backup pad.
1. Sampler: cellulose ester membrane filter, 0.8-µm pore measurement, 37-mm diameter, supported by cellulose backup pad in two-piece polystyrene filter holder. 6. Flasks, volumetric 10-mL. 7. Bottles, 60 mL, 40-mm ID, straight-sided with a PTFE-lined cap for extracting filter holder and display screen. 5. Vials, autosampler, vapeexpand with PTFE-lined caps. Seal vials with PTFE-lined crimp caps. 3.
Sample at an accurately known movement charge between 0.1 and 1.0 L/min for a total sample size of 0.5 to 600 L. 4. Cap the tubes with plastic caps and pack securely for shipment.
