INGREDIENTS
• 2 cups (280gm) all purpose or plain flour (Maida)-cake flour can be used. • 1 cup (400 gm) sweetened condensed milk • 1/2 cup (60ml) softened butter (at room temperature) • 2 tsp baking powder • 1 tsp baking soda (soda bi-carb/mitha soda) • 1 tsp Vinegar • 2 tsp vanilla essence • 1 cup ( about 125ml) Milk(at room temperature)-can be added more or less to adjust consistency of batter • Sugar - 2 tsp Vegetable oil - 1/4 cup INSTRUCTIONS 1.Preheat Oven at 350F (about 180C). 2. Sift the flour along with Baking powder and Soda together in a bowl. Leave aside 3. In another cup, Mix milk, vinegar & vanilla essence. Keep mixture for 5 minutes 4. Now In another bowl, mix butter, oil & sugar. Then add condensed milk & mix well. Now in this mixture add a little of dry stuff mixture & milk mixture & keep on mixing. Don't add all ingredients at once as it'll create lumps. Keep on adding until you get batter ready. 5.The batter should be of a dropping consistency. Pour this into a greased (7 or 9") diameter cake pan. Place the tray on middle rack in preheated oven. Cover it with foil as it will avoid cracks on top of cake. 6. Bake for 30-35 minutes and check it with a tooth pick. You know it is ready when the cake starts leaving the sides of the pan, get a brown tinge and as a further check - insert a toothpick in the center of the cake and it should come dry and clean. 7. Remove from the Oven. Let it sit for few minutes (about 10 minutes). Invert it upside down (so that the bottom is now on top) on a plate. The cake is ready.
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Semolina - 1 cup
Baking powder -1tsp Mango pulp -1 cup Sugar - 1/2 cup Olive oil 1/4 cup Directions Mix semolina with baking powder. Add mango pulp, sugar & olive oil. Greece 12 inches cake container & pour mixture in it & then bake it in preheated oven for 30-35 minutes at 350 degrees. Check the cake with a toothpick. If cake doesn't stick to toothpick then it is ready. Take it out of oven. Cool it & then demould it. It is very healthy cake & gluten free. Ingredients
All purpose flour- 1.25 cups Sugar- 3/4 cup Baking powder- 1.25tsp Baking soda- 1/2 tsp Salt- a pinch or 1/4 tsp Curd/yogurt- 1cup beaten Cooking oil- 1/2 cup Vanilla extract- 2tsp Method- In a big bowl, mix powdered sugar with the curd. Add Baking powder and Baking soda and stir lightly. Keep aside for 5 minutes till it gets frothy. Add oil to it and mix gently. Slowly add(don't dump in at once) in sieved flour( while sieving maida add salt to it). Mix gently. Preheat oven at 350 F. Place parchment paper, grease your cake tin. Now pour batter., and bake for 15-20 minutes. Cover it with foil, this will prevent from cracks, also you get flat top cake. Bake further for 20-25 mins. Keep looking for brown spots on the cake and check with toothpick if it comes out clean means your cake is done. Take it out. Don't unmold right away. Let it cool for 10 minutes and then unmold your cake. That's the way I do and I get perfect cake every time I bake. Enjoy everyone! Tip- use room temperature curd. Make sure it's not sour though INGREDIENTS
Yogurt-- 2 cups. Sugar 1 & 1/4 cups. Olive oil - 1 cup. Baking powder - 1 & 1/2 tsp. Baking soda - 1/2 tsp. Whole wheat(aata) - 1 & 1/2 cups. Semolina(Suji) - 1 & 1/2 cups. Nuts - as per your choice. RECIPE Mix yogurt & sugar to make creamy mixture for about 5 minutes. Add baking powder & baking soda in it & mix it & leave for about 2 min. Add oil & then add semolina but slowly(not altogether at a time) & keep for 2 min then start adding Whole wheat(aata) slowly. If after mixing you feel that batter is not like cake texture then add a little milk to make the consistency of pouring. It depends on each kind of Semolina. That's why I didn't added milk in ingredients. Now add chopped nuts & pour batter in greased cake container. Top with more chopped nuts. Also u can add tutti fruiti if u like. Bake in preheated oven at 350 degrees. After 10 min cover with foil to prevent breaks on top of cake. After that still keep on baking for about 35-45 min. Check with toothpick & don't unmold it hot. Enjoy baking :) Ingredients
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