Lucky Cakes Recipes

FORTUNE CAKE (FA GAO) RECIPE BY TASTY

Steps:

• Fill a large pot one third of the way with water and bring to a boil over high heat. Place a 2-tier steamer basket on top. Grease 8 3-inch fluted egg tart molds with nonstick spray.
• Add the brown sugar, butter, and water to a small saucepan. Cook over medium heat, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove the pot from the heat and let the mixture cool to room temperature, about 10 minutes.
• In a medium bowl, sift together the self-rising and rice flours and baking powder. Whisk to combine.
• Slowly fold the sugar syrup into the dry ingredients with a rubber spatula until evenly combined and no dry spots remain.
• Fill each prepared egg tart mold to the top with batter, about ¼ cup each.
• Working in batches if needed, place the molds in the steamer basket and cover. Cook for about 20 minutes, until the cakes rise and crack open. Do not open the lid while cooking or the cakes will not rise. Carefully transfer the cakes to a wire rack and let cool to room temperature. Remove the cakes from the molds before serving.
• Enjoy!

LUCKY CAKES

Steps:

• Cookie:.
• Preheat oven to 450 degrees F.
• Cream together sugar, 1/2 cup shortening and eggs with mixer in a large bowl.
• In separate bowl mix together flour, cocoa, salt, baking powder and baking soda.
• Add vanilla to the sour milk mixture (vinegar and milk) in a small bowl or measuring cup.
• Now mix all of these together with the creamed mixture in the large mixing bowl.
• Mix thoroughly.
• Add 1 cup boiling water and mix thoroughly. The dough will be almost like a cake batter.
• Drop by spoonfuls onto a greased baking sheet.
• Bake for 5 minutes in a 450 degree F oven. These bake quickly - do not over bake.
• While your cookies cool you can make the filling.
• Cook 1 cup milk with 6 Tablespoons of flour until thick. Stir continually while cooking. Once thick, remove it from heat and allow to cool.
• In a mixing bowl, combine the sugar, margarine, shortening, vanilla and powdered sugar.
• Mix well.
• Add the cooled paste (milk/flour mixture).
• Mix until it is no longer grainy in texture. It will have a whipped cream look to it.
• Once the cookies are cool and the filling is made, take one cookie, turn it upside down and frost with filling. Top it with a cookie that is very close in size. Continue until all the cookies have been assembled into this "Oreo" type cookie. You can either wrap them in foil, or wrap them in plastic wrap. These cookies can be frozen for up to 1 month.