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.

CARROT CAKE

Carrot Cake

Ingredients

• Carrot-3(Medium Size)
• Egg-3
• Oil-3/4 Cup (180 Ml)
• Flour-2 Cup (500 Ml)
• Sugar-1 ½ Cup (375 Ml)
• Baking Powder-1 Tablespoon
• Salt-A Pinch

Whipping Cream Frosting

• Whipping Powder-2 Sachet (72 G)
• Milk-1 Cup (230 Ml)
• Vanilla Essence-1 Teaspoon

For Decoration

• Carrot-1
• Water-1/3 Cup (80 Ml)
• Sugar-1/4 Cup (60 Ml)

Method

STEP-1

Preheat the oven to 180°C (350°F).

STEP-2

Oil a cake tin and sprinkle some flour in it and coat it on all sides. Keep aside.

STEP-3

Add the carrots, the eggs and the oil in a blender and blend until it become a fine paste.

STEP-4

In a bowl, mix flour, salt, sugar and baking powder.

STEP-5

Pour the carrot-egg-oil puree in to the dry ingredients mixture.

STEP-6

Pour this into a well oiled tin and bake it in the oven for 45 minutes at 180°C (350°F).

STEP-7

Whipping cream frosting

Beat whipping powder ,vanilla essence and milk on high speed with hand or electric mixer for about 4 minutes, or until it thickens and forms light, fluffy peaks.

STEP-8

For decoration

With vegetable peeler, peel carrots, and then peel into long, thin ribbons.

In a saucepan, heat sugar and water to boiling, stirring.

Add carrot ribbons and cook 2 minutes; drain well, then pat dry.

STEP-9

Assembling

Add a dollop of whipped cream and cover the entire cake with whipped cream.

Arrange carrot ribbons all around. 

2-INGREDIENT BANANA PANCAKES

2-Ingredient Banana Pancakes

Ingredients

• Ripe Banana-1
• Eggs-2
• Butter/Vegetable Oil-For Cooking Pancakes
• Honey/Maple Syrup-For Serving(Optional)

Method

STEP-1

Peel the banana.

Mash up banana in a large bowl.

STEP-2

Whisk eggs and add to banana paste.
Or
You can grind banana along with egg in a mixer.

STEP-3

Heat a pan over medium heat. 

Melt a little butter or a little vegetable oil in the pan to prevent sticking.

STEP-4

Drop 2 tablespoons of batter onto the hot pan. 

Cook the pancakes until the bottoms look browned and golden when you lift a corner.

STEP-5

Flip the pancakes

Cook until the other side is also golden-brown.

STEP-6

Serve with maple syrup, honey, jam, or any extra toppings you'd like.

BASIC PANCAKE

Basic Pancake

Ingredients

• All Purpose Flour-2 Cups
• Milk-1 ½ Cups
• Egg-1         
• Sugar-1/3 Cup
• Salt- A Pinch
• Vanilla Essence-2 Teaspoon
• Baking Soda-1/4 Teaspoon
• Butter/Oil-For Greasing the Pan
• Maple Syrup/Honey-To Serve

Method

STEP-1

Sift flour, salt and baking soda into a bowl. Stir in sugar.

STEP-2

Whisk milk, egg and vanilla together in another bowl.

STEP-3

Add milk mixture into flour mixture. Whisk until just combined.

STEP-4

Heat a non-stick frying pan over medium heat.

Brush pan with butter. Using 1/4 cup mixture per pancake, cook 2 pancakes for 3 to 4 minutes or until bubbles appear on surface. Turn and cook for 3 minutes or until cooked through. 

STEP-5

Repeat with remaining mixture.

Serve with maple syrup/honey.

BLUEBERRY PANCAKE

Blueberry Pancake

Ingredients

• All Purpose Flour-1/2 Cup (125 Ml)
• Corn Flour-1/2 Tablespoon (7.5 Ml)
• Baking Powder-3/4 Teaspoon (3 Ml)
• Salt-A Pinch
• Egg-1      
• Milk-1/2 Cup (125 Ml)
• Sugar/Honey 2 Tablespoon
• Blueberries-1/4 Cup
• Butter-For Cooking Pancakes
• Honey-To Serve

Method

STEP-1

Combine flour, corn flour, baking powder and salt in a bowl.

STEP-2

In another bowl whisk egg, milk and sugar/honey.

STEP-3

Pour the egg mixture over the dry ingredients and stir gently until combined.

STEP-4

Toss blueberries with some (1/2 teaspoon) flour in a bowl to keep them from sinking to the bottom of the batter then fold them in.

STEP-5

 Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.

 Brown on both sides and serve hot.

STEP-6

Serve with a drizzle of honey.

VANILLA CAKE

Vanilla cake

Ingredients

• All Purpose Flour-2 ½ Cup
• Sugar-1 ½ Cups
• Egg-5, Separated (Room Temperature)
• Unsalted Butter- 200 G
• Salt-1/2 Teaspoon
• Baking Powder-1 ½ Tablespoon
• Vanilla Essence-1 Tablespoon
• Milk-2 Tablespoon (If Needed)

Method

STEP-1

Preheat oven into 180 degrees.

STEP-2

Grease the baking tray with butter and dust with flour, tapping out the excess.

STEP-3

Whisk flour, baking powder and salt in a bowl until well combined.

STEP-4

Beat butter and the sugar in a large bowl on medium-high speed until light and fluffy, about 2-3 minutes.

STEP-5

Reduce the beater speed to medium; beat in the egg yolks, one at a time.

STEP-6

In a separate mixing bowl, fitted with the whisk attachment (or with a hand mixer), beat the egg whites until soft peaks form. Set aside.

STEP-7

Beat the flour mixture into the butter mixture in 3 batches, alternating with the egg whites, until just smooth.

STEP-8

Beat in the vanilla essence. Add 2 tablespoon of milk if the batter is too thick and milk.

STEP-9

Pour the batter into prepared baking pan and bake for about 40-45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.

STEP-10

Cool on a wire rack for about 15 minutes. To remove the cake from the pan, run a spatula around the inside of the pan to loosen the cake. Invert onto a wire rack/plate.

Decorate with your choice.

EASY PRESSURE COOKER CAKE

Easy Pressure Cooker Cake

Ingredients

• Flour-1 Cup
• Egg-1 Cup (Here I Used 5 Eggs; It Depends on the Size of Your Cup Used)
• Sugar-1 Cup
• Dalda-1 Cup
• Vanilla Essence-1 Teaspoon
• Baking Powder-1 Teaspoon
• Salt-A Pinch
• Nuts and raisins-few

Method

First method

STEP-1

Blend all ingredients (flour, sugar, egg, dalda, baking powder, vanilla essence and salt) in a blender. 

Stir in nuts and raisins.

STEP-2

Place the pressure cooker on medium heat, and heat it for about 5 minutes.

STEP-3

Place a piece of parchment paper inside of the pressure cooker and slowly pour the batter directly into it.

STEP-4

Then, cover the pressure cooker without whistle and reduce the heat to medium-low.

STEP-5

Cook the cake for 50-60 minutes. After the 40 minutes, take a toothpick and stick it into the cake to see if it's fully cooked. If the toothpick comes out dry, the cake is ready. If the toothpick comes out wet, leave the cake in the cooker for another 5 minutes. Then check again.

Keep in mind that cook time is reduced when using a pressure cooker, depending on the size of your cake pan and pressure cooker.

STEP-6

Turn off the heat and uncover the cooker. Then, leave the cake in the pressure cooker for about 5 minutes. After five minutes, cover your cooker with a plate and flip.

 Second method

STEP-1

Blend all ingredients (flour, sugar, egg, dalda, baking powder, vanilla essence and salt) in a blender without nuts and raisins.

Mix nuts and raisins.

STEP-2

 Remove whistle and the gasket on the lid of your pressure cooker.

STEP-3

My pressure cooker came with a stand that goes at the bottom of the cooker pan. It distributes heat more evenly.

Preheat the pressure cooker with that stand by placing the cooker lid. (For 2 minutes in high flame)

STEP-4

Grease a tin.

Pour the batter into the greased tin. 

Once the cake batter is in the tin, tap the sides of the tin to eliminate air bubbles.

Then carefully place the cake batter in.

Close the lid.

STEP-5

Cook on medium heat for 5 minutes and then lower the flame to just a simmer.

Cook the cake for 50-60 minutes. After the 40 minutes, take a toothpick and stick it into the cake to see if it's fully cooked. If the toothpick comes out dry, the cake is ready. If the toothpick comes out wet, leave the cake in the cooker for another 5 minutes. Then check again.

Keep in mind that cook time is reduced when using a pressure cooker, depending on the size of your cake pan and pressure cooker.

STEP-6

Turn off the heat and uncover the cooker. Then, leave the cake in the pressure cooker for about 5 minutes. After five minutes, cover your cooker with a plate and flip.

STRAWBERRY MOUSSE CAKE

Strawberry Mousse Cake

   

   Ingredients

Crust

• Digestive Biscuits/Graham Crackers-4
• Coconut Oil or Butter, Melted-3-4 Tablespoon 

Strawberry Mousse

• Strawberries-5-7
• Sugar-4 Tablespoon
• Gelatin Powder-1/2 Teaspoon
• Cold Water-1 Tablespoon
• Whipping Cream-2 -3 Tablespoon

White Mousse

• Whipping Powder-1 Packet
• Milk-1/2 Cup (115 Ml)
• Milkmaid-3 Tablespoon
• Gelatin Powder-1/2 Teaspoon
• Cold Water-1 Tablespoon

Topping

Fresh Strawberries

Method

For the crust

STEP-1

Place the biscuits/graham crackers into the bowl of a food processor. Blend until crumbs form.

STEP-2

Add melted coconut oil or butter and process until completely combined.

Press the mixture into the bottom of a springform pan using the back of a spoon.

Refrigerate until you prepare the strawberry mousse.

 For the strawberry mousse

STEP-3

Dissolve gelatin in 1 tablespoon cold water and let it swell for about 5 to 10 minutes.

STEP-4

Meanwhile, cut the strawberries in quarters. Place the strawberries and sugar in a small sauce pan and place over medium heat just until sugar is dissolved.

STEP-5

Remove from heat and puree using a blender.

STEP-6

Let it cool and add 2 tablespoon of whipping cream, mix until well combined. Set aside while you prepare the gelatin.

STEP-7

Place gelatin over low heat, just until it dissolves and then pour it over strawberry puree.

Pour the strawberry mouse over the crust and refrigerate for 10-15 minutes.

For the white mousse

STEP-8

Dissolve gelatin in 1 tablespoon cold water and let it swell for about 5 to 10 minutes.

STEP-9

Meanwhile, in a bowl, mix 1 sachet of whipping powder and ½ cup milk.

Beat on low speed for 2 minutes, then in high speed for 3 minutes or until it thicken and forms light, fluffy peaks.

STEP-10

Then add milkmaid and stir well.

Refrigerate until you prepare the gelatin.

STEP-11

Place gelatin over low heat, just until it dissolves and then pour it over whipping cream.

Mix until well combined.

Pour over the set strawberry mousse.

STEP-12

Refrigerate for about 4 hours or overnight to set before serving. Run a warm knife around the edges of the cake to remove the sides of the pan.

Decorate with strawberries.