Author Archives: wowyummy

Marble Cake

Ingredients :

Butter : 125g
All Pupose flour : 1 1/2Cups
Castor Sugar : 1Cup
Eggs : 3, at room temperature
Baking Powder : 1tsp
Baking Soda : 1/4tsp
Vanilla Essence : 11/2tsp
Milk – Enough to make batter slighly thin
Coco Powder – 2 tbsp.

Method :

  1. Preheat oven at 170°C.
  2. Grease and line an 18cm round cake tin and keep aside.
  3. Sift the flour, baking soda and baking powder thrice.
  4. With an electric mixer, cream the butter until soft. Add the sugar and and continue beating until light and fluffy. Beat in the eggs, one at a time. Add milk and vanilla essence and continue beating.
  5. Divide the batter into half. In the other half add coco powder and beat it.
  6. Spoon into the cake tin plain batter and Coco Batter alternately and randomely and bake until the cake pulls away from the sides (about 35minutes). Remove from the oven but carefully pull the lining. Let the cake cool completely.
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MARBLE CAKE

Ingredients :

Butter : 125g
All Pupose flour : 1 1/2Cups
Castor Sugar : 1Cup
Eggs : 3, at room temperature
Baking Powder : 1tsp
Baking Soda : 1/4tsp
Vanilla Essence : 11/2tsp
Milk – Enough to make batter slighly thin
Coco Powder – 2 tbsp.

Method :

1. Preheat oven at 170˚C.

2. Grease and line an 18cm round cake tin and keep aside.

3. Sift the flour, baking soda and baking powder thrice.

4. With an electric mixer, cream the butter until soft. Add the sugar and and continue beating until light and fluffy. Beat in the eggs, one at a time. Add
milk and vanilla essence and continue beating.

5. Divide the batter into half. In the other half add coco powder and beat it.

6. Spoon into the cake tin plain batter and Coco Batter alternately and randomely and bake until the cake pulls away from the sides (about 35minutes). Remove
from the oven but carefully pull the lining. Let the cake cool completely.

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Chocolate Coated Giant Doughnut Cake

Ingredients:

  • Butter : 125g
  • Castor Sugar : 1Cup
  • Eggs : 3, at room temperature
  • All Purpose flour : 1 1/2Cups
  • Baking Powder : 1tsp
  • Baking Soda : 1/4tsp
  • Salt  : 1/8tsp
  • Vanilla Essence : 1 1/2tsp
  • Milk (Enough to make batter slightly thin)
  • Coco Powder : 1 tblsp.
  • Whipping cream  :1Cup, chilled
  • Sugar Syrup

Method :

  1. Preheat oven at 170˚C. (Microwave Convection – I normally keep the timing as 1.50 hrs.)
  2. Grease and line Bundt Cake Tin, also OTG Aluminium Tray and keep aside.
  3. Sift the flour, salt, baking soda and baking powder. And sift Cocoa Powder separately and keep aside.
  4. With an electric mixer, cream the butter until soft. Add the castor sugar and continue beating until light and fluffy. Beat in the eggs, one at a time. Add vanilla essence and sifted flour, salt, baking soda and baking powder part by part and beat. Add milk if batter is thick and continue beating.
  5. Divide the batter into 2 parts. (1 part of 65%, pour into bundt cake tin and the rest in any cake tin.)
    I had old OTG Aluminium Tray and had poured 2nd part of batter into that tray. But in the 2nd part before pouring the batter into the tray, cocoa powder needs to be mixed with it and then poured into the tray. Then I put the tray into MW and removed it when baked and inserted the bundt cake tin into MW.
  6. Bake until the cake pulls away from the sides. Remove from the oven but carefully pull the lining. Let the cake cool completely.
  7. Take out the flat cake from the OGT Tray and make them into crumbs with your hand. Then pour in whipping cream and beat crumbs and whipping cream with electric beater till in comes to smooth paste. Keep aside in the fridge.
  8. When Bundt cake is removed from the pan after cooling, cut the cake horizontally with a sharp knife into half and pour sugar syrup to make the cake moist and spread out cake crumbs paste on all sides. Then lay down the other half cake to form a sandwich. Spread out the remaining crumb paste evenly on all sides and even inside the circle. Once done, Refrigerate for 2-3 hrs. Then before serving dust out some Castor Sugar on the cake and cut and enjoy the moist and chocolaty cake.

For the Syrup :

On Medium flame sugar and water in a sauce pan. When sugar has dissolved completely and has the consistency of milk, turn of the flame and allow the syrup to cool completely.

Frosting & Assembling :

Beat whipped cream till it turns soft and fluffy.

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Chocolate & Walnut Cake

      

      

Ingredients :

4 Eggs (50 gms each eggs x 4 = 200 gms)

Maida / Wheat Flour = 200 gms

Sugar = 200 gms (I used Dermerara Sugar bought from Arife, Bandra)

Butter = 200 gms (I used Nutrilite Butter – Room Temperature)

Cocoa Powder = 2 tbps. (remove 2 tbps. of Maida / Wheat Flour if u want to put Cocoa Powder)

Baking Powder = 1 tbps.

Vanilla Essence = 1 tbps.

1 cup crushed and Roasted Walnuts

Method :

Line 8” Baking Tray with Parchment Paper and apply oil / butter around and spread out little Maida for greasing and keep aside. Pre-heat Mircrowave Convection at 170 Degrees. (I normally put it for 1.15 hrs.)

Mix Maida / Wheat, Cocoa Powder and  Baking Powder and sieve.

Put Eggs, Sugar, Butter and Vanilla Essence in a vessel and beat well. Add sieved Maida / Wheat Flour, Baking Powder and Cocoa Powder and Walnuts little by little and beat well. Add little milk in case the batter is thick.

Pour the batter into the baking tray and put into the oven and bake for 40-50 minutes or till a toothpick inserted comes out clean.

If the batter is too much, you can put some batter into the paper cup cakes and bake these too along with 8” Baking Tray. (I normally put Cup Cake Tray above 8” Baking Tray in the oven and remove Cup Cake Tray after its well baked and continue baking 8” baking tray)Depending on the weight of the eggs, same proportion is reqd. for Maida / Wheat Flour, Sugar, Butter

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EGG-LESS BLACK FOREST CAKE

This is my 3rd attempt and it came out good. This time I’ve use Tropolite Whipping Cream.

I made this for my Birthday (4th June) for my Office friends. I also made Pineapple Cake which I will upload in my Post.

Recipe


Ingredients : 

NESTLÉ MILKMAID Sweetened Condensed Milk 1 tin (400 g)

Maida 175 g (1¾ cup)

Butter 100 g

Cocoa Powder 3-4 heaped tbsps (25g)

Baking Powder 1 tsp

Soda Bicarbonate 1 tsp

Vanilla Essence 1 tsp

Aerated soda 1-1/3 cups (200 ml) – PEPSI / COKE / THUMS UP

For Icing:

NESTLÉ Premium Milk Chocolate 2 packs (50g) (I used selbourne chocolate bar)

Tinned Cherries 1 small tin, destoned

Cream 400 g

Icing Sugar/Powdered Sugar 2 level tbsps


Method :

Pre heat the oven at 170 C. (Microwave Convection)

Grease an 8” diameter baking tin and dust it with flour.

Sieve together maida, cocoa powder, baking powder and soda bicarbonate (sieve 2-3 times for better aeration).

Soften Butter (do not melt). Add NESTLÉ MILKMAID Sweetened Condensed Milk and beat well. Add the vanilla essence.

Add maida mixture and aerated soda alternately to the batter till all the maida and soda are used up.

Pour the batter into the baking tin (8” diameter) and bake in the preheated oven for 45-50 minutes or till the tooth pick inserted in the center of the cake comes out clean.

Remove from oven, cool for a while. Loosen sides of cake, using a knife if necessary. Turnout over a wire rack/plate lined with cloth (to absorb moisture) and cool slightly before cutting horizontally into 2.

Drain the cherries syrup. Soak both cakes halves with 5-6 tablespoons of cherry syrup.

Whip cream and sugar over a bowl of ice and cold water till light and fluffy.

Sandwich the two layers of cake with 3-4 tablespoons of whipped cream and half of the chopped cherries.

Cover the top and sides with rest of the whipped cream.

Sprinkle generously with grated chocolate and top with cherries.

Chill and serve.

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Chocolate Brownies

Hi Friends,

Made Chocolate Brownies today and it turned out to be good. But became too soft and its difficult to cut into blocks. So we had to eat it as pudding 😦

Instead of Milk Chocolate, I had use Morde’s Dark Chocolate.

Found this recipe from Nigella Lawson’s Website (http://www.nigella.com) and also Aarthi’s Blog (http://yummytummy-aarthi.blogspot.com/2011/07/nigellas-everyday-brownieschocolate.html)

Thanx to them!

Cut them into blocks

 

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Coconut Burfi

I made this as per Shireen Sequeira instructions. Thanks to her.

Left over Haldiram Rasgoola Sugar Syrup. (If the qty. is less, u can add some more water and sugar)

Pour sugar syrup in Kadai and put over the gas on low flame till syrup becomes string consistency. Add Elaichi Powder and grated coconut and keep mixing till it becomes little thick. Pour it onto the back of the plate and spread it out flatly with chapati rolling pin and then cut these into the diamond or square shape.


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CREAMY PINEAPPLE CAKE


CREAMY PINEAPPLE CAKE

I made this Yummy Pineapple cake again for my Birthday for my family at home.

It came really well and the cake was so moist and spongy and everyone at home and even my neighbors loved it. I am so glad.

I found this recipe from Lena Rashmin Raj’s Blog – http://cookingwithlena.blogspot.in/2011/09/pineapple-layer-cake-creamy-pineapple.html

Recipe

Ingredients :

Butter : 125g

All Pupose flour : 1 1/2Cups

Castor Sugar : 1Cup

Eggs : 3, at room temperature

Milk/Pineapple juice  : 3/4 Cup

Baking Powder : 1tsp

Baking Soda : 1/4tsp

Pineapple Essence : 11/2tsp

Salt  : 1/8tsp

For Sugar syrup and  Frosting :

Whipping cream  :1Cup, chilled

Pineapple Essence : 1tsp(optional)

Crushed Pineapple : 1Cup

Sugar : 1tbsp

Canned Pineapple juice : 200ml

Method :

1. Preheat oven at 180˚C. (Microwave Convection)

2. Grease and line an 18cm round cake tin and keep aside.

3. Sift the flour, salt, baking soda and baking powder thrice.

4. With an electric mixer, cream the butter until soft. Add the sugar and and continue beating until light and fluffy. Beat in the eggs, one at a time. Add milk/pineapple juice and pineapple essence and continue beating.

5. Spoon into the cake tin and bake until the cake pulls away from the sides  (about 35minutes). Remove from the oven but carefully pull the lining. Let the cake cool completely.

6. For layering, dip a bread knife in boiling water and wipe it with a warm cloth. Make layers carefully without breaking the sides of the cake.

For the Syrup :

1. On Medium flame combine Pineapple juice and water in a sauce pan. When sugar has dissolved completely and has the consistency of milk, turn of the flame and allow the syrup to cool completely.

2. Prick the cake all over with a fine skewer and pour the syrup over each layers of cake. It may seem at first that there is too much syrup for the cake to absorb, but it will soak it all up slowly.

Frosting & Assembling :

1. Beat whipped cream with pineapple essence till it turns soft And fluffy .(you can add yellow food color also)

2.Divide the whipping cream into 4parts and keep in refrigerator. Take the  bottom part of the cake and spread the whipping cream evenly, spread the crushed pineapple slices over the cream. Repeat the same with one more layer.

3. Place the top layer and spread the cream evenly on the sides. You can top the cake with cherries / crushed pineapple. Refrigerate the cake for 3-4hours and serve chilled.

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