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Before attempting the Recipe, please go through the Text & Tips given after the video and adhere to the suggested proportion of ingredients for success!!!
Bhikshaam Dehi---------Leave your Suggestions & Queries
Ingredients:
- Maida
– 70gms
- Baking
Powder – 1 Level Teaspoon
- Baking
Soda – 1/4 Level Tea spoon
- Sweetened
Condensed Milk – 100gms
- Melted
Butter – 30ml
- Vanilla
Essence – 1/2tsp
- Water
– 50gms (1/4Cup)
Preparations:
Preheat
oven at 200oC in convection mode. Place a sieve in a bowl & add
maida, baking powder and baking soda. Sift all these dry ingredients to mix
well. Take a cake tin (small) and smear ghee on the sides and bottom of the
tin. Sprinkle some maida in this prepared cake tin and tap it turning to coat
it. The maida gets stuck to the ghee and works like a butter paper.
Method:
In
a mixing bowl add sweetened condensed milk, essence, melted butter, sifted dry
ingredients and water. Mix all well till there are no lumps and the batter is
smooth. Pour this cake batter in the prepared cake tin and place this tin in
the preheated oven. Bake the cake at 200oC in convection mode for 25
minutes. Temperature and timings differ from oven to oven. So keep watching
while baking. To test the doneness of the cake, insert a tooth-pick in the
cake. If the tooth-pick comes out clean then the cake is done. If some batter
sticks to the tooth-pick then bake the cake for some more time. Here it took me
22 minutes to bake the cake. When the cake is done remove the tin from oven.
After 2 minutes, turn the cake on to a wire rack and cool completely before
icing it.
Icing:
Ingredients:
- Powdered
Sugar – 100gms
- Corn
Flour – 4gms (1 Level Teaspoon)
- Unsalted
Butter – 55gms
- Vanilla
Essence – 1/2tsp
Method:
Place
a fine sieve in a bowl and add powdered sugar and corn flour. Sift the two
ingredients to mix well. The icing for this cake should be smooth so remove any
granules in the powdered sugar by sifting through a fine sieve. Measure 85gms
of the prepared icing sugar and keep it aside. In a bowl take unsalted butter
which is at room temperature. Beat with a spoon to make it soft and creamy. Do
not warm the butter to soften. When the butter is creamy add icing sugar little
by little and mix. Slowly add the icing sugar to the butter. When all the icing
sugar is incorporated into the butter mixture add essence and mix well. The
icing is ready to decorate the cake.
Cake Decoration:
The
prepared icing may be spread on the cake and smoothened to decorate the cake.
To make it more attractive use icing syringe, with different nozzles. Fill the
syringe with the icing and fix a nozzle of your choice and pipe it along the
border of the cake. The icing forms a decorative lace to the cake. Further
garnishing with cherries makes the cakes look and taste more attractive. Serve
the eggless cake to your family members.
Points to
Remember:
Bake
the cake in convection mode only when using aluminum tin.
Greasing
& dusting the cake tin will make the baked cake detach from the tin.
See
that there are no lumps in the cake batter.
Keep
a watch while baking as temperature and timings differ from oven to oven.
Use
unsalted butter which is kept at room temperature.
To
prepare soft icing sift the powdered sugar to remove any granules left in it.
Add
icing sugar to the creamy butter little by little. For a firm icing add some
more icing sugar (around 115gms).
Decorate
the cake using icing and enjoy the fresh, fluffy and tasty eggless cake.
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