how to make home cake
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Eggless Chocolate Cake ( Pressure Cooking) by Tarla Dalal
Ingredients
⇒ 2 tbsp cocoa powder
⇒ 1 1/4 cups plain flour (maida)
⇒ 1 1/2 tsp baking powder
⇒ 1/2 tsp soda bi-carb
⇒ 3/4 cup condensed milk
⇒ 4 tbsp melted butter
⇒ 1 tsp vanilla essence
⇒ 1 cup salt
⇒ 1/2 tsp melted butter for greasing
⇒ plain flour (maida) for dusting
Method
(1.) Grease a 175 mm. (7”) diameter cake tin with butter on all the sides. Dust it with plain flour and sift to ensure uniform distribution of the flour.
(2.) Shake and tap the tin to remove the excess flour and keep aside.
(3.) Sieve the plain flour, cocoa powder, baking powder and soda bi-carbonate in a deep bowl, mix well and keep aside.
(4.) Combine the condensed milk, melted butter, vanilla essence in a deep bowl and mix well.
(5.) Add the prepared sieved plain flour-cocoa mixture and approx. 6 tbsp of water and mix gently with help of a spatula.
(6.) Pour the prepared cake batter into the greased and dusted tin and spread it evenly.
(7.) Sprinkle the salt at the base of a pressure cooker, and place a steel ring stand and a perforated plate over it. Cover it with a lid (with the ring on the lid but without the whistle) and heat on a medium for 5 minutes.
(8.) Open the lid of the pressure cooker, place the cake tin on the perforated plate. Cover it with a lid (with the ring on the lid but without the whistle) and steam on a medium for 20 to 22 minutes or till the cake is done.
(9.) Allow the steam to escape before opening the lid. Keep aside to cool for 10 minutes.
(10.) Invert the tin over a wire rack and tap sharply to unmould the cake or use a knife to loosen the edges of the cake.
(11.) Use immediately or as required.
Ingredients
⇒ 2 tbsp cocoa powder
⇒ 1 1/4 cups plain flour (maida)
⇒ 1 1/2 tsp baking powder
⇒ 1/2 tsp soda bi-carb
⇒ 3/4 cup condensed milk
⇒ 4 tbsp melted butter
⇒ 1 tsp vanilla essence
⇒ 1 cup salt
⇒ 1/2 tsp melted butter for greasing
⇒ plain flour (maida) for dusting
Method
(1.) Grease a 175 mm. (7”) diameter cake tin with butter on all the sides. Dust it with plain flour and sift to ensure uniform distribution of the flour.
(2.) Shake and tap the tin to remove the excess flour and keep aside.
(3.) Sieve the plain flour, cocoa powder, baking powder and soda bi-carbonate in a deep bowl, mix well and keep aside.
(4.) Combine the condensed milk, melted butter, vanilla essence in a deep bowl and mix well.
(5.) Add the prepared sieved plain flour-cocoa mixture and approx. 6 tbsp of water and mix gently with help of a spatula.
(6.) Pour the prepared cake batter into the greased and dusted tin and spread it evenly.
(7.) Sprinkle the salt at the base of a pressure cooker, and place a steel ring stand and a perforated plate over it. Cover it with a lid (with the ring on the lid but without the whistle) and heat on a medium for 5 minutes.
(8.) Open the lid of the pressure cooker, place the cake tin on the perforated plate. Cover it with a lid (with the ring on the lid but without the whistle) and steam on a medium for 20 to 22 minutes or till the cake is done.
(9.) Allow the steam to escape before opening the lid. Keep aside to cool for 10 minutes.
(10.) Invert the tin over a wire rack and tap sharply to unmould the cake or use a knife to loosen the edges of the cake.
(11.) Use immediately or as required.
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Ingredients
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
1 cup butter softened to room temperature
2 cups sugar
4 large eggs at room temperature
1 cup buttermilk at room temperature
2 1/2 teaspoons vanilla extract
Chocolate Buttercream Frosting
Directions
Preheat oven to 350º F. Prepare three 8-inch cake pans by spraying with baking spray or buttering and lightly flouring.
Combine flour, baking powder, baking soda, and salt in a large bowl. Whisk through to combine. Set aside.
Cream butter until fluffy and then add sugar. Cream together for about 8 more minutes.
Add eggs, one at a time, and mix just until combined.
Add flour mixture and buttermilk, alternately, beginning and ending with flour. Combine each addition until well combined.
Add vanilla and mix until thoroughly combined.
Divide among pans and bake for 25-30 minutes until edges turn loose from pan and toothpick inserted into middle of cake comes out clean.
Remove from the oven and allow to cool for about 10 minutes. Turn out onto wire cooling racks and allow to cool completely.
Frost cake with Chocolate Buttercream Frosting.
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
1 cup butter softened to room temperature
2 cups sugar
4 large eggs at room temperature
1 cup buttermilk at room temperature
2 1/2 teaspoons vanilla extract
Chocolate Buttercream Frosting
Directions
Preheat oven to 350º F. Prepare three 8-inch cake pans by spraying with baking spray or buttering and lightly flouring.
Combine flour, baking powder, baking soda, and salt in a large bowl. Whisk through to combine. Set aside.
Cream butter until fluffy and then add sugar. Cream together for about 8 more minutes.
Add eggs, one at a time, and mix just until combined.
Add flour mixture and buttermilk, alternately, beginning and ending with flour. Combine each addition until well combined.
Add vanilla and mix until thoroughly combined.
Divide among pans and bake for 25-30 minutes until edges turn loose from pan and toothpick inserted into middle of cake comes out clean.
Remove from the oven and allow to cool for about 10 minutes. Turn out onto wire cooling racks and allow to cool completely.
Frost cake with Chocolate Buttercream Frosting.
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