Eggless Strawberry Cake #2

Ingredients:
Wheat flour - 250 g
Brown sugar - 200 g
Baking powder - 1 tsp
Baking soda - 1 tsp
Oil - 120 ml
Curd - 180 ml
Strawberry puree - 120 ml
Esc - 1 tsp

Method:

• Wash and hull strawberries.
• Blend them and set aside.
• Now in other bowl add in flour, baking powder and baking soda.
• Mix and set aside.
• In other bowl add in oil and sugar and whisk for 2 mins.
• Then add in curd, puree and esc and whisk well.
• Add in if you are going to use color ( I didn't use).
• Now add dry ingredients little by little and fold well.
• If batter is too thick adjust by adding little water.
• Grease the pan and dust with flour.
• Pour the batter in.
• Bake this in a preheated oven (OTG) at 180°C for 30-32 mins.

Mocha/Coffee ChocoNut Mug Cake

Ingredients:

All purpose flour - 4 tbsp
Unsweetened cocoa powder - 1 tbsp
Powdered Sugar - 2 tbsp
Oil - 1 1/2 tbsp
Warm Milk - 2 tbsp
Instant Coffee Powder - 1 tsp
Chocolate Chips/Chunks - As reqd
Walnuts - 1 tbsp(chopped)

Method:

• In a bowl add flour, cocoa powder, sugar.
• Mix well.
• Mix coffee powder and warm milk.
• Add this to dry ingredients.
• Add in oil, chocochips and nuts.
• Mix well.
• Pour in microwave safe bowls.
• Top it with nuts and chocochips.
• Microwave on high for a min and enjoy.

Chocolate Salami / Lazy Cake

 Ingredients:
Marie Biscuits - 100 g
Unsalted butter - 15 g
Milk - 60 ml
Sugar - 1 tbsp
Unsweetened Cocoa powder - 1 tbsp
Dark Chocolate - 15 g
Icing sugar - 1 tbsp

Method:

• Crush the biscuits roughly and add it to a bowl.
• Now in a pan add in boiled and cooled milk.
• Add in sugar, cocoa powder, chocolate and butter.
• Cook this in low flame for a min or till it slightly thickens.
• Now pour this to crushed biscuits and mix well with spatula.
• Transfer this to cling wrap and  wrap it either a log and seal edges tightly.
• Refrigerate till it sets like 2-3 hours. (firms up).
• Now in a plate add in icing sugar.
• Roll the frim log in it and slice and enjoy.

Note:

• If you don't have dark chocolate, you can add in extra cocoa powder, butter and sugar.
• You can also add nuts to crushed biscuits.
• Can use any non-cream biscuits.

Butter Cherry Cake

Ingredients:

All purpose flour - 200 g
Powdered sugar - 150 g
Milk powder - 100 g
Baking powder - 1 tsp
Baking soda - 1/4 tsp
Milk - 300 ml
Vinegar - 1/2 tsp
Melted butter - 100 g
Esc - Little
Dried berreis - 100 g
Nuts - 1/2 cup (fine chop)

Method:

• To the warm milk add in vinegar and mix it.
• This will be your buttermilk.
• If you don't have vinegar, you can just use milk and skip vinegar.
• Now add in dry ingredients to a bowl and mix well.
• Add in melted butter, milk and esc and whisk well.
• Make a lump free smooth batter.
• Add in dried berries and fold in the batter.
• I poured the batter in tow bakewaere moulds and one in loaf mould.
• Topped it with nuts.
• Bake this in a preheated oven (OTG) at 160 °C for 30-35 mins.

Bundt Cake with Strawberry compote

Ingredients:

Pound cake

Strawberry Compote :

• Strawberry - 100 g
• Water - 1/2 tbsp
• Corn flour - 1/2 tsp
• Lemon juice - 1 tsp
• Sugar - 1 1/2 tbsp

Method:

• In a pan add in washed and chopped strawberries.
• Add in sugar, lime juice.
• Mix corn flour with water and add it to pan.
• Cook this is in medium flame till it thickens.
• Set this aside to cool.
• I baked cake in two bunt pans.
• Like filled laf batter and then added compote in the middle.
• Then topped with remaining batter.
• Once baked glazed the cake with vanilla glaze.

Orange Pound Cake / Pizza Cake

 

Ingredients:

All purpose flour - 130 g

Corn flour - 20 g

Unsalted butter - 185

Egg - 3

Sugar - 150 g

Baking powder - 1 tsp

Orange juice - 45 ml

Orange zest - 2 tsp

Tutty frutti - 1 tbsp

Chocolate chips - 1 tbsp

Method:

In a bowl add in butter.

Add in sugar and cream them well.

Add in zest and whisk well.

Add in one egg at a time and whisk well.

Add in dry ingredients and orange juice alternatively.

Whisk well and make the batter.

I dusted the pizza mould with flour.

I used (65 + 32.5 g) of flour and other ingredients accordingly.

Added tutti frutti to 2 cases and chocohips to 2 cases.

Bake this in a preheated oven at 180°C for 15-18 mins.

One bowl chocolate cake #2

Ingredients:

All purpose flour - 125 g
Cocoa powder - 15 g
Brown sugar - 110 g
Unsalted butter - 85 g
Baking powder - 3/4 tsp
Baking soda - 1/4 tsp
Egg - 1 1/2 
Hot water - 30 ml
Vanilla Esc - 1/2 tsp

Method:

• Bring all ingredients to room temperature.
• In a bowl add in butter and whisk well.
• Add in sugar and egg and whisk well.
• Add in flour, cocoa powder, baking powder, baking soda.
• Whisk well.
• Add in hot water and esc and whisk well.
• Pour batter in greased pan.
• Bake this in a preheated oven at 160 °C for 25-20 mins.
• I baked in two 5 inch square tins and cake weighed app 390 g.

Rosemilk Cake #2 - Eggless

Ingredients:

All purpose flour - 120 g
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Milk - 62.5 ml
Curd - 125 ml
Oil - 62.5 ml
Sugar - 100 g
Rose Esc - a drop
Rosemilk Esc - 1/4 tsp or as reqd
Vanilla Esc - 1/4 tsp

Method:

• In a bowl add in milk and rosemilk esc and mix well and set aside.
• In a bowl add in curd and baking soda and set aside for 5 mins.
• It will bubble up.
• Add in sugar, oil and whisk well.
• Add in flour, baking powder and mix well.
• Now add rosemilk and rose esc and whisk well.
• Pour batter in greased 6 inch tin or can bake in two 5 inch tins.
• Bake this in preheated oven at 180 ℃ for 35-40 mins.
• App the cake weighed 360 g.

ChocoMocha Cake

Ingredients:

Wheat flour - 110 g
Unsweetened cocoa powder - 30 g
Unsalted butter - 56 g
Brown sugar - 160 g
Milk - 175 ml
Curd - 50 g
Vanilla Esc - 1 tsp
Baking powder - 1 tsp
Baking soda - 1/4 tsp
Instant coffee powder - 1 tsp
Milk - 3 tsp

Method:

• In a small bowl add in coffee powder and 3 tsp of hot milk.
• Mix well and set aside.
• Boil milk in a pan and add butter to it.
• Boil it in low flame and whisk till butter melts in milk.
• Set this aside.
• In a bowl add curd and sugar and whisk till creamy.
• Add in flour, baking powder and baking soda.
• Add in esc and mix well.
• Add in hot milk and butter and mix well.
• Add in coffee milk and mix it.
• Grease a cake pan and dust with flour.
• Invert it and dap it to remove excess flour.
• I baked in two 6 inch pans.
• Now pour the batter in and dap it.
• Bake this in a preheated oven (OTG) at 180°C for 35-40 mins.

Orange Cake #2 - Sponge Cake

Ingredients:

All purpose flour - 35 g
Wheat flour - 30 g
Baking powder - 1/2 tsp
Baking soda - 1/4 tsp
Sugar - 66.5 g
Egg  whites - 1 1/2 
Egg yolk - 1 1/2 
Oil - 30 ml + Little more
Orange juice - 30 ml
Orange esc - a drop

Method:

• Separate egg white in bowl and weigh it.
• Now measure of another egg's white and add to bowl.
• In similar way measure and add egg yolks in other bowl.
• Set this aside.
• In a bowl add flour, baking powder and baking soda and set aside.
• Now take egg whites and whisk for a min.
• Then add in sugar and whisk till you get stiff peaks.
• Add in oil and whisk in low speed.
• Then add yolks and whisk well.
• Add in dry ingredients and fold gently, by cut and fold method.
• Add in orange juice and esc and fold gently.
• Grease a 5 inch pan and dust with flour.
• Pour the batter and dap it.
• Bake this in a preheated oven at 180 for 25-28 mins.
• Cake weighed 133 g app.

Note:

I divided the batter and baked loaf that weighed 88 g.

Apple Honey Cake

 

Ingredients:

All purpose flour - 70 g

Wheat flour - 70 g

Baking powder - 3/4 tsp

Nutmeg powder - 1/2 tsp

Brown sugar - 100 g

Honey - 1/4 cup

Grated apple - 100 g

Lemon juice - 3/4 tbsp

Method:

• In a bowl add in flour, baking powder and nutmeg powder.
• Mix it.
• Add in eggs in a bowl and whisk for 2 mins.
• Add in sugar and whisk continuously.
• Add in oil and honey and whisk it.
• Peel the skin and remove seeds.
• Grate apple and add lime juice and set aside.
• Gently add dry ingredients and apple mix to wet ingredients.
• Fold gently.
• If batter is too thick add a tbsp of water.
• Pour batter in greased and dusted pan.
• I used two 5 inch pans.
• Pour batter and dap it.
• Bake this in a preheated oven at 140 for 40-45 mins.
• Cake weighed 325 g (app).
• Can be served as such.
• Or can pour sugar glaze on top before serving.

Taiwanese Castella MiniCake / Kasutera Cake

 

Ingredients:

All purpose flour - 40 g

Unsalted butter - 29.5 g

Milk - 30 ml

Vanilla Esc - 1 tsp

Egg - 2

Sugar - 45 g

Method:

• Take flour in a bowl.
• Separate egg whites and yolk.
• Refrigerate egg whites till usage.
• Now add milk and butte to a pan.
• Cook it low flame and let it be warm.
• Add this to flour and mix well.
• Use a hand whisk.
• Add in egg yolk and whisk well till creamy.
• Add in esc and mix well.
• Now take egg whites and whisk in medium speed(app 3-4 mins).
• Whisk till you get stiff peak consistency.
• Don't overbeat.
• Now add the yolk batter to this and gently fold with spatula.
• Don't over mix.
• There are two methods in which we can do.
• I followed method 2.

Method 1:

• Line a loaf tin or a 6 inch rectangular pan.
• Line in such a way that cake can be pulled out easily.
• Now pour the batter to this and dap it.
• Use a tooth pick and make swirl patterns.
• This helps to remove air bubbles.
• Now place this in other bowl.
• Fill this bowl with hot water.
• Bake this in a preheated oven at 150 for 45-50 mins.
• Place in lower rack and bake.
• Remove it by lifting with the help excess lined paper.
• You can mix a tbsp of honey with 1/2 tbsp water.
• Brush the cake with this.
• Slice once it is cool.

Method 2:

• Pour the batter in readymade cupcake liners.
• Dap it and use toothpick and make swirls in each cupcakes
• Bake this in preheated oven at 160 for 18-20 mins.
• This can be baked in middle rack as usual.

Edible Moss Cake

Ingredients:

Egg - 1
All purpose flour - 25 g
Honey - 30 g
Baking powder - 4 g
Sugar - 13 g

Method:

• In a bowl add egg and whisk well.
• Add in sugar and whisk well.
• Add in honey and whisk.
• Now add flour and baking powder and whisk well.
• I divided batter in two bowls.
• Added colors acc.
• Microwave this on high for 50 seconds.
• Your edible moss cake is ready to be used.
• It weighed 46 g each.

Strawberry WhiteChocolate Blondie

Ingredients:

White chocolate - 90 g
Unsalted butter - 57.5 g
Sugar - 50 g
Egg - 1
All purpose flour - 45 g
Wheat flour - 18 g
Strawberry puree - 3 tbsp

Method:

• To make strawberry puree, I blended 6 strawberries.
• Added little sugar and very little water and made puree.
• Transfer this to bowl and refrigerate it.
• In a bowl chop and add chocolate.
• Add in chopped butter to this.
• Use double boiler method, melt the butter and chocolate.
• Set aside to cool.
• Now add sugar to this and whisk.
• Add in esc and egg and whisk well using beater.
• Add in flour and whisk well.
• Line the pan with butter paper, leaving excess paper on both sides.
• This helps to pull out after baking.
• Now pour the batter in and dap it.
• Now add the strawberry puree on top of batter leaving some space.
• Use toothpick and make swirl patterns.
• Bake this in a preheated oven (OTG) at 180℃ for 28-30 mins.

Note:

• Strawberry puree should be of thick consistency and not thin.
• If in case it is thin, cook in low flame till it thickens.
• I had dried strawberries and used it.

MutliLayer Icecream Cake

 

Ingredients:

Cake 

Whipped Cream - 250 ml

Pistachios - 4 tbsp (chopped)

For Rabadi:

Milk - 250 ml

Sugar - 2 tbsp

Condensed Milk - 2 tbsp

Saffron strands - 8

Elaichi powder - a pinch

Method:

• I baked the cake in 7 inch square pan.
• I used hot milk sponge cake recipe.
• Added elaichi powder and saffrong strands to batter.
• Let the cake cool.
• Cut layers and then again I slit to get 3 layers.
• Boil milk in pan.
• Add in other ingredients under "for rabadi".
• Cook in low flame till it thickens.
• The final rabadi weighed  around 82 g (app).
• Now in a bowl add in whipped cream and whip till stiff peaks.
• Add in rabadi and whisk for min.
• Then mix gently with spatula.
• Place a butter paper and place a layer.
• Top it with rabadi cream.
• Then repeat the same with next two layers.
• Top with pistachios on top layers.
• Refrigerate overnight.
• Dip the knife in warm water to slice the cake.

Jiggly WigglyJapanese Cotton Cheesecake

 

Ingredients:

All purpose flour - 25 g

Unsalted butter - 20 g

Sugar - 50 g

Milk - 30 g

Cream Cheese - 80 g

Corn flour - 7.5 g

Egg - 3

Cream of tartar or lime juice - 1/8 tsp

Method:

• In a bowl add separate egg whites and add in yolks in other bowl.
• Refrigerate the  egg whites bowl.
• In a bowl add in cream cheese (should be in room temperature), butter and milk.
• Boil water in pan and place the above pan over it.
• Using this double boiler method, cook in low flame.
• Whisk well till butter, cream cheese and milk blends together.
• Take it off range and add in flour and corn flour to this warm mix.
• Whisk well using hand whisk.
• Add in egg yolks and whisk well.
• Now take the egg whites bowl and use electric hand whisk.
• Whisk for a min and then add sugar gradually and whisk till you get soft peaks.
• Add in lime juice and whisk well.
• Now add this flour mix little by little and mix it using spatula.
• Don't over mix.
• Now pour this in greased pan(5 inch pan) lined with butter paper.
• I filled little batter in small loaf pan.
• Use a toothpick and make swirl movement in batter.
• One done dap it thrice to remove air bubbles.
• I filled the baking tray with hot water.
• Placed the pan in tray.
• Preheat the oven at 180 for 10 mins.
• Place the tray and now change temperature to 200 and bake for 12 mins.
• Now reduce the temperature to 140 and bake for 35-40 mins.
• Once baked just open the oven a little and let is sit for 5 mins.
• Then turn off the oven, close and let it sit inside oven for 25 mins.
• Place butter paper in to and carefully invert and then invert again to plate.
• Let it cool.
• Chill for minimum 3 hours.
• Before serving dust icing sugar and add fruits of your choice.
• I made a small loaf with the same batter.

Almond Cake

 

Ingredients:

All purpose flour -125 g
Almond flour - 56 g
Baking powder - 1 tsp
Unsalted butter - 113.5 g
Sugar - 200 g
Eggs - 2
Milk - 160 ml (app)
Vanilla Esc - 1  tsp
Almond Esc - 3/4  tsp

Method:

• In a bowl add flour, almond flour, baking powder and mix well.
• In other bowl add butter and sugar.
• Whisk well for min 3 mins.
• Add in vanilla esc and almond esc and whisk it.
• Now add dry ingredients and milk alternatively.
• Mix well and make a lump free batter.
• Grease and dust two pans with flour.
• Pour in the batter and dap it.
• Bake this in a preheated oven at 180 °C for 35-38 mins.
• Each layer weighed 313 g app.

Creamcheese Butter Cake

 

Ingredients:

All purpose flour - 220 g
Powdered sugar - 180 g
Baking soda  - 1/2 tsp
Baking powder - 1 tsp
Unsalted butter - 100 g
Cream Cheese - 80 g
Warm milk - 120 g (app 125 ml)
Vanilla Esc - 2 tsp

Method:

• In a bowl add flour, baking powder and baking soda. 
• In other bowl add butter and cream cheese.
• Cream this for a min.
• Add in powdered sugar and mix well.
• Whisk well.
• Add in esc and whisk well.
• Add in dry ingredients and milk alternatively.
• Whisk well to form a smooth batter.
• Pour this in greased baking tray and dap it.
• I poured batter in two inch pans.
• Bake this in a preheated oven(OTG) at 160℃  for 30-35 mins.

Bottlegourd/lauki cake

 

Ingredients:

All purpose flour - 75 g

Baking powder - 1/4 tsp

Baking soda - 1/8 tsp

Sugar - 1/2 c + Little more

Milk - 1/6 cup 

Unsalted butter - 40 g

Elaichi powder - 1/8 tsp

Vanilla esc - 1/2 tsp

Cashews - 10-12 (broken)

For Mawa:

Milk - 27.5 ml

Milk powder - 28 g

Ghee - 1/2 tsp

Mawa Mix:

Grated bottle gourd - 120 g

Ghee - 1 tbsp

Elaichi powder - 1/2 tsp

Sugar - 2 tbsp

Mawa - 40

Method:

• In a pan add in ghee, milk and milk powder.
• Whisk well.
• Keep this in low flame and whisk.
• Whisk till it leaves edges.
• Now mawa is ready.
• Heat a pan and add grated bottle gourd, sugar and elaichi powder.
• Cook this in low flame.
• Once water is evaporated, add in mawa and cook for few mins.
• Set this aside to cool.
• In a bowl add in flour, baking powder and baking soda.
• Add in elaichi powder and whisk well.
• Now in a pan add in butter and sugar and whisk well.
• Now add dry ingredients to this and esc and mix well.
• Now add lauki mawa mix and mix the batter well.
• Now pour this in greased pan.
• Top it with chopped nuts and gently dap it with butter paper.
• Bake this in a preheated oven at 180°C for 50-55 mins.

Note:

• While making lauki mawa, I did'nt let water evaporate from bottlegourd.
• And just let it boil for few mins.

Britannia Fruit Cake

                                       

Ingredients:

Wheat flour - 100 g

Powdered brown sugar - 75 g

Milk powder - 50 g

Baking powder - 1/2 tsp

Baking soda - 1/8 tsp

Milk - 150 ml

Unsalted butter - 50 g (melted)

Vanilla Esc - 1/2 tsp

Tutti Frutti - 50 g

Method:

• In a bowl add tutti frutti and add a tsp of flour to this.
• Toss and set aside.
• In a bowl add flour, milk powder, sugar, baking powder and baking soda.
• Add in butter, milk and esc. 
• Mix well.
• Add extra milk like a tbsp if batter is too thick.
• Add in tutti frutti and fold.
• I baked the cake in use and throw bakeware.
• I baked two loaves and one mini loaf.
• Bake this in a preheated oven (OTG) at 160℃  for 30-32 mins.
• If using a pan you can bake the same in 5 inch pan.
• The loaves weighed 190 g each and mini loaf weighed 86 g.