EGGLESS ROSE CAKE

Eggless Rose Cake

                                                     (In Nonstick Pan)

You’ll need

1.        All Purpose Flour – 1 ½ Cup

2.       Cocoa Powder –3 Tablespoon

3.       Baking Soda –  ¾ Teaspoon

4.       Baking Powder-1 1/2 Teaspoon

5.        Salt – ¼ Teaspoon

6.       Water –3/4 Cup

7.        Condensed Milk-1 Cup

8.       Butter(Room Temperature) – ¾ Cup

9.       Vanilla Essence – 1 1/2 Teaspoon

For decorating

1.        Whipping Cream-500 Ml

2.       Powdered Sugar-1 Cup

3.       Vanilla Essence-1 Tablespoon

4.       Sugar Syrup- ¼ Cup

Method

1-Grease a nonstick pan and keep it ready.

2-In a deep bowl, combine together all purpose flour, cocoa powder, baking soda, baking powder and salt and keep it ready.

3-In another bowl, mix butter and water and whisk it well.

4-Then add condensed milk, again whisk till everything is incorporated well. Add vanilla essence to this and combine well.

5-To this add half of the flour mixture and mix till well combined. Then add the remaining flour mixture and mix. Make sure everything is incorporated well. Do not overmix.

6-Pour this batter to the non stick pan and close the lid. Cook in medium- low flame for about 25-30 minutes or till a wooden skewer or a tooth pick inserted at the center of the cake comes out clean. Remove the cake from the pan and let it cool. Now move it to the wire rack and cool it completely. Cut it to two halves.

For decorating

7-Whip the chilled whipping cream in the cooled bowl till light and creamy. Add powdered sugar and vanilla essence and whip well till stiff peaks are formed.

Place a layer of cake over the cake board. Sprinkle little sugar syrup all over. Now spread half cup of whipped cream over the cake layer

Place the second layer of cake over the cream.

Apply a generous amount of whipping cream on top and sides of cake and smooth it with a spatula. Pipe cream on the crumb coated cake like a rose. 

CREAMY VANILLA SWISS ROLL

Creamy Vanilla Swiss Roll

–Strawberry and Cream Filling-

You’ll need

1.        Egg - 3

2.       Powdered Sugar - ¾ Cup

3.       Vanilla Essence - ¼ Teaspoon

4.       All Purpose Flour - ¾ Cup

5.        Milk Powder – ½ Cup

6.       Milk - 2 Tablespoon

For cream filling

1.        . Whipping cream-500 ml.     
2.        .  Sugar powder-1 cup.      
3.           Vanilla essence-1 teaspoon.       
4.      Strawberries-7-9

Method

1-Preheat the oven to 180 degree. Grease and line a swiss roll tin (rectangle shaped pan) with parchment paper. Keep it ready. Sift together all purpose flour and milk powder. Keep it aside.

2-In a deep bowl beat together egg, powdered sugar and vanilla essence with an electric beater till it double in size, for about 8 - 10 minutes.

3-Fold in the sifted all purpose flour – milk powder to this slowly. Also add 2 tablespoon milk to it and slowly combine. Pour this batter to the lined swiss roll pan and spreads it evenly. Bake it for about 10 - 12 minutes (until springy to the touch).

4-Lay a damp towel over the work space, top it with a parchment paper and dust it with little powdered sugar. Move the baked cake upside down to the dusted parchment paper. Peel the parchment, used while baking, from the cake and then roll the cake along with the dusted parchment paper. Cover it with the damp cloth and leave it to cool foe about 20 - 25 minutes.

For cream filling

1-Beat whipping cream with powdered sugar and vanilla until smooth. Refrigerate until cake has cooled completely and ready to fill.

2-Unroll the cake and spread whipping cream all over the cake ½-inch from the edges. Roll the cake back up and place seam side down on a platter. (Some of the filling will gush out while rolling. Just discard whatever comes out.) Cover with plastic wrap and place in the fridge for at least an hour before serving. Dust with powdered sugar, garnish with fresh strawberries, slice, and serve.