Eggless Cake

"Merry Christmas" , I baked a eggless cake for this Christmas and it turned out perfect, hence liked to share it with you all folks. 

Eggless Cake

No. of Serving : 7 inch diameter cake

Ingredients

Butter - 100 gms

Sugar - 1 1/4 cups

Curd - 1/2 cup

Milk - 1/4 cup

Maida - 2 cups

Baking powder - 1 tsp

Baking soda - 1 tsp

Vanilla Essence - 1 tsp

Preparation Method

1. Sieve maida, baking powder and baking soda. Keep aside.

2. Whisk curd and milk to a smooth mixture. Keep aside.

3. In a mixing bowl, mix melted butter, sugar and curd and mix well till the sugar dissolves.

4. Add vanilla essence and mix well.

5. Add the maida mix little by little and mix well but gently.

6. Grease a 7 inch diameter cake mould with butter and dust it with maida.

7. Put the cake mixture in the greased mould and bake in a preheated oven 170 degree for 35 minutes. Check after 25 minutes if the cake is done by inserting a toothpick in the center of the cake. If it comes out clean the cake is done.

Note:

You can also add tutti fruiti to the cake mixture.

Apple Sponge Cake

My twist to the regular sponge cake is that I have added whole wheat flour instead of maida / all purpose flour and also added apple for more flavour and nutrition.

Apple has a lot of nutrients in them. They are very rich in antioxidants, flavanoids and dietary fibre. It reduces the risk of developing cancer, diabetics, hyper tension and heart diseases. It has a lot of vitamins and minerals.

Apple Sponge Cake

Ingredients

Wheat flour  - 2 cup

Sugar - 1 cup

Eggs - 4

Baking Powder - 1 tsp

Vanilla essence - 1 tsp

Apple - 1 medium

Preparation Method

1. Grate apple and keep aside.

2. Sieve wheat flour and baking powder and keep aside.

3. Preheat the oven in mode 'toast' at 180 degrees for 10 minutes.

4. In a mixing bowl, add sugar, vanilla essence and eggs and whip it using an electric mixer with low speed. When the eggs are mixed well, after 2 to 3 minutes, whip again for 10 minutes in medium speed.

5. Into the above mixture, add 1 tbsp. of the wheat flour and fold into the egg mixture with a wooden spoon. Mix gently. When the flour is mixed well, add 1/2 of the flour and mix again gently. Then finally add the remaining flour and mix well, but gently. This way, the flour mixes into the egg mixture evenly without forming lumps.

6. Mix in the grated apple and mix well.

7. Grease a 8" cake mould with ghee or butter.

8. Pour into it the cake batter.

9. Bake it for 30 minutes at 180 degrees in 'bake' mode.

10. It’s better to check the cake after 25 minutes, if it’s done. Time taken to bake depends on oven you are using. Take a skewer and insert into the centre of the cake all the way down till the bottom. If the skewer comes clean then the cake is cooked.

Chocolate Rava Cake

My twist on the classic rava cake is that I have added cocoa powder and made a chocolate rava cake.

Chocolate Rava Cake

No. of Serving : 6

Ingredients

Rava - 2 cups

Sugar - 1 cup

Curd - 1 cup

Cocoa powder - 4 tbsp

Milk - 1/4 cup

Ghee - 4 tbsp

Baking powder - 1 tsp

Preparation Method

1. In a mixing bowl, mix together all the ingredients.

2. Let it rest for 1 hr.

3. Preheat oven at 180 degrees for 10 minutes in mode "toast".

4. Grease a mold with butter and pour the mixture into it.

5. Bake for 40 minutes at 180 degrees in mode "bake".

Carrot Wheat Cake

My twist on my regular butterless cake is that I have added wheat flour and carrot to make it more nutritious. The cake was light and fluffy and the carrots settled at the bottom to give an orange layer :).

Carrot Wheat Cake

No. of Servings : 6

Ingredients

Wheat flour - 1 cup

Sugar - 1 cup

Grated Carrot - 1 cup

Egg - 3

Vanilla Essence - 1 tsp

Baking powder - 1 tsp

Preparation Method

1. Preheat oven at 180 degrees for 10 minutes in mode 'toast'

2. In a mixing bowl, add egg and sugar and whisk it till light and fluffy.

3. Add baking powder and vanilla essence and whisk for 5 minutes.

4. Add wheat flour little by little mixing in-between gently.

5. Add the grated carrot.

6. Grease and flour a mould. Bake in a preheated oven at 180 degrees for 30 minutes in mode 'bake'.

Butterless Coffee Cup Cake

This time my twist on the regular butterless cup cake is that I have added coffee as the flavour. I have used instant coffee mix.

Butterless Coffee Cup Cake

No. of Cup Cakes : 10 -12

Ingredients

Maida - 1 cup

Sugar - 1 cup

Eggs - 4

Baking Powder - 1 tsp

Instant coffee powder - 1 tbsp

Water - 2 tbsp

Preparation Method

1. Mix instant coffee powder in water and keep aside.

2. Sieve maida and keep aside.

3. Preheat the oven in mode 'toast' at 180 degrees for 10 minutes.

4. In a mixing bowl, add sugar, instant coffee mix and eggs and whip it using an electric mixer with low speed. When the eggs are mixed well, after 2 to 3 minutes, add the baking powder and whip again for 10 minutes in medium speed.

5. Into the above mixture, add 1 tbsp. of the maida and fold into the egg mixture with a wooden spoon. Mix gently. When the flour is mixed well, add 1/2 of the flour and mix again gently. Then finally add the remaining flour and mix well, but gently. This way, the flour mixes into the egg mixture evenly without forming lumps.

6. Place the cup cake liners in the cup cake moulds.

7. Pour into it the cake batter almost up to the rim of the liner. When it cooks, it rises up a little but cup cakes looks good if it rises above the liner.

8. Bake it for 20 minutes at 180 degrees in 'bake' mode.

9. It’s better to check the cake after 15 minutes, if it’s done. Time taken to bake depends on oven you are using. Take a skewer and insert into the centre of the cake all the way down till the bottom. If the skewer comes clean then the cake is cooked.

Butterless Wheat and Chocolate Cup Cake

         

 I just tried this butter less, oil less chocolate sponge cup cake with wheat flour. It turned out to be good as the one with butter. Butter is not an essential ingredient for this type of cake. I have done a simple sugar icing for this cake. To get spongy cup cakes you may need an electric beater to get the eggs mixed or you can use the mixer / blender to do that in the whipping mode.

Butterless Wheat and Chocolate Cup Cake

Servings: 10 cup cakes

Preparation time: 20 minutes

Baking time: 15 -20 minutes

Ingredients

For the cup cakes

          Wheat flour - 100 gms

          Sugar - 100 gms

          Cocoa Powder - 3 tbsp

          Eggs - 4

          Baking Powder - 3/4 tsp

          Vanilla essence - 2 tsp

          Salt - half pinch

          Butter - 50 gms (optional)

For icing

          Powdered sugar - 1 cup

          Milk as required

Preparation Method

For the cup cakes

1. Sieve wheat flour and cocoa powder together, keep aside.

2. Preheat the oven in mode 'toast' at 180 degrees for 10 minutes.

3. In a mixing bowl, add sugar, vanilla essence and eggs and whip it using an electric mixer with low speed. When the eggs are mixed well, after 2 to 3 minutes, add the baking powder and whip again for 10 minutes in medium speed.

4. Into the above mixture, add 1 tbsp. of the wheat flour and fold into the egg mixture with a wooden spoon. Mix gently. When the flour is mixed well, add 1/2 of the flour and mix again gently. Then finally add the remaining flour and mix well, but gently. This way, the flour mixes into the egg mixture evenly without forming lumps.

5. Place the cup cake liners in the cup cake moulds.

6. Pour into it the cake batter almost up to the rim of the liner. When it cooks, it rises up a little but cup cakes looks good if it rises above the liner.

7. Bake it for 20 minutes at 180 degrees in 'bake' mode.

8. It’s better to check the cake after 15 minutes, if it’s done. Time taken to bake depends on oven you are using. Take a skewer and insert into the centre of the cake all the way down till the bottom. If the skewer comes clean then the cake is cooked.

9. Remove from the oven and cool it on a wire rack.

10. Icing on the cup cakes must be done only after the cake cools completely.

For icing

1. In a mixing bowl add powdered sugar and 1 tsp of milk.

2. Keep mixing and add little milk if required. The icing must be thick. The icing will thicken further when it cools.

3. Apply on the completely cooled cup cakes.

Note:

• I baked it in OTG at 180 degrees for 20 minutes in 'bake' mode. Based on your OTG you may need to check your cupcakes after 15 minutes. Time taken for the cakes to cook may various slightly for each oven.

• Bake the cake immediately after you mix the batter. The cake will become hard if the batter rest for a long time after mixing.

Millet Rose Cup Cake with Paneer Frosting and Candied Rose Petals

A Healthy and romantic way to wish 'Happy Valentine's Day'

I found multi grain health-mix with 23 cereals and millets in a local store. It was a very fine powder so thought of baking a healthy cake with it and it turned out perfect. The flavour of rose went well with the flavour of millets and cereals. This powder can also be made at home. For your reference I have mentioned the ingredients in the multi grain health-mix powder as a link.

Instead of just the regular butterfrosting, I tried paneer frosting and that too paired well with the rose flavour. Candied rose is for garnish.

Millet Rose Cup Cake / Multi Grain Health-mix Rose Cup Cake

      With Paneer Frosting and Candied Rose Petals

Ingredients

No. of cupcakes: 6

For the cup cake

Millet Flour / Multi Grain health-mix powder - 125 gms

Sugar - 100 gms

Unsalted butter - 50 gms

Eggs - 4

Baking Powder - 1/2 tsp

Rose Essence - 3/4 tsp

Salt a pinch

For the Paneer Frosting

Paneer - 200 gms

Powdered sugar - 100 gms

Milk as required

Rose essence - 1/4 tsp

For Candied Rose Petals

Rose Petals

Egg white

Granulated sugar

Rose essence a drop

Preparation Method

For cup cakes

1. Mix together millet flour / multi grain health-mix powder and baking powder and keep aside.

2. Powder the sugar and keep aside.

3. Preheat OTG at 180 degrees for 10 minutes in mode 'toast'.

4. Separate egg whites and yolks, whip the egg whites with an electric mixer in medium speed for 10 minutes. Keep aside.

5. Whisk the egg yolks with a fork for a minute and keep aside.

6. In a mixing bowl add room temperature butter and powdered sugar and mix well till it is pale and creamy.

7. Add the egg yolk mixture little at a time and blend with an electric mixer until the egg is fully incorporated and mixture becomes pale and frothy. It takes about 10 minutes of blending to get a frothy egg mixture.

8. Add the rose essence and mix well.

9. Then add 1/2 of the millet flour mixture and mix gently till the flour is fully incorporated. Then add 1/2 of the whipped egg white, mix well. Then add the remaining millet flour and mix. Then add the remaining egg white and mix gently.

10. Place the cupcake liners in the cupcake mould, pour the cake batter into it and bake for 15 minutes in preheated OTG at 180 degrees in mode 'bake'.

11. The time taken to bake may vary depending on the OTG, so check to see if the cake is done after 15 minutes.

For Paneer Frosting

1. In a mixer, blend room temperature paneer with sugar and rose essence.

2. Add little milk at a time and blend it.

3. Keep refrigerated until using it.

For Candied Rose Petals

1. Mix egg white with a drop of rose essence.

2. Wash and pat dry the rose petals.

3. With a pastry brush, apply egg white mixture on both sides of the rose petals.

4. Sprinkle with granulated sugar and place them on a tray lined with butter paper / parchment paper.

5. It takes about 3-4 hrs to dry.

6. Store in air tight container to retain crispiness.

Notes:

• Rose essence is available in coloured and non-coloured varieties.

• I used the coloured rose essence for the cake so as to get a light pink cake. The top of the cake baked well and crisped up and the colour is a little golden brown but the cake inside was pale pink.

• You can also add more of the essence to get a bright pink colour.

• The rose essence which I used for frosting and candied rose is colourless variety of the rose essence.

• It's better to add a drop of essence in candied rose so that you don't get the egg smell in it.

• It's important the butter and the eggs are at room temperature when blending them, otherwise they may curdle.

• You can also add chopped fresh rose petals into the cake batter before baking.

Soya Granules Cake

     

      Soya granules and soya flour have a lot of good protein in them. I have used cardamom powder for authentic Indian flavour and it paired very well with the soya.

Ingredients:

For the cake:

Soya Granules dry - 1/2 cup

Soya Flour - 1/2 cup

Egg - 2

Sugar - 1 cup

Ghee - 3 tbsp

Baking Powder - 3/4 tsp

Cardamom Powder - 1 tsp

Dates - 10

Tutti  Fruity - 3 tbsp

Raisins - 2 tbsp

Cashew nuts / Almonds (optional)

For the Toffee Sauce:

Jaggery - 1/2 cup

Fresh Cream - 100 ml

Ghee - 1/2 tsp

Preparation Method:

For the Cake:

1. Chop dates finely.

2. In a pan, heat 1 cup of water along with the soya granules. When it comes to a boil, turn off the flame and let the soya granules soak in the hot water for about 10 minutes.

3. Filter the soaked soya granules and squeeze out the water. Wash them in cold water 4 times. Squeeze out the water completely and pulse it in a mixer / blender coarsely, keep aside.

4. In a mixing bowl, whip together egg, baking powder, sugar, cardamom powder and ghee with an electric beater. Whip for about 10 minutes till the egg mixture turns pale and frothy.

5. To the egg mixture add the coarsely ground soya granules. Mix it gently till they get incorporated into the mixture.

6. Then add the soya flour and mix it gently.

7. When the flour is completely incorporated into the mixture, add dates, raisins and tuffi fruity.

8. Preheat OTG at 150 degrees for 10 minutes in mode 'toast'.

9. Grease a baking mould with ghee and dust it with soya flour.

10. Pour the cake batter into the mould and bake at 150 degrees for 45 minutes in mode 'bake'.

11. After 40 minutes check if the cake is done. Take a skewer and insert into the centre of the cake all the way down till the bottom. If the skewer comes clean then the cake is cooked.

12. Cool the cake completely before taking it out of the mould.

13. Serve with toffee sauce.

For Toffee Sauce:

1. Take jaggery in a pan add little water. Heat it and when it starts to boil, turn off the flame, filter it and let it cool.

2. Add fresh cream and ghee to the cooled jaggery mix. Mix well.

3. Keep the jaggery mix pan over low heat and keep stirring continuously so that it doesn't curdle. You can use a whisk for this purpose.

4. Keep stirring till the sauce thickens. This will take about 5-6 minutes. The sauce will thicken further when it cools.

Notes:

• The baking temperature should not exceed 150 degrees. Soya flour has a tendency to char at high temperature.

• The jaggery syrup has to be cool before adding the fresh cream, otherwise, the mixture will curdle.