Eggless Lemon Souffle

Ingredients:
2 cups water
10 gm china grass (agar agar) - chopped soaked in water for half an hour
1/4 cup lemon juice
1/2 cup sugar
1 cup cream - chilled

Method:
Cook the water and china grass till china grass is dissolved. Add sugar and cook a little more.

Take the pan off the heat, mix in the lemon juice and leave to cool.

When cool and beginning to set, whip the chilled cream (had to be chilled other wise it will curdle), till it holds its shape.

Fold the cream into the cooled mixture, transfer on to a serving bowl, chill and serve.

Eggless Chocolate Chip Biscuits

Ingredients:
125 gm butter
125 gm castor/powdered sugar
1/4 cup milk + 1 tsp sugar
150 gm flour
125 gm chocolate chips
100 gm melted chocolate for decoration
Method:
Whip butter and sugar until light and fluffy.

Stir in the milk mixture, followed by the flour and chocolate chips.

Place in spoonfuls on a lightly oiled sheet and Bake in a moderate oven at 180 degrees C for ten to twenty minutes or until golden in color.

Cool slightly before removing from tray. Decorate with melted chocolate.

Valentine Cake

Ingredients:
100 gm butter
100 gm castor sugar
100 gm golden syrup
175 gm flour
1 tsp bicarbonate of soda
3 tbsp cocoa powder
1 beaten egg
150 ml milk
Icing
100 gm softened butter
200 gm icing sugar
100 gm melted chocolate
4 tbsp cocoa
Frosted Rose Petals
fresh dry rose petals
beaten egg white
castor sugar

Method:
Melt butter, sugar and syrup together. Stir in remaining cake ingredients. Turn into a greased and lined heart-shaped mould.
Bake at 180 degrees C for 25-30 minutes until firm to the touch. Cool slightly before turning out.
For the icing beat the ingredients together until smooth. Spread over the cake.
To frost rose petals, carefully brush with a little beaten egg white. Sprinkle with sugar. Allow it to harden before using to decorate cake.