Monday, July 11, 2016


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


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. 

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