Here comes a cake recipe...this one obviously after trying out 3 to 4 googled recipes...and more importantly its eggless cake
1 & 1/4th c flour (preferably maida, though I used regular gehun ka atta a.k.a wheat flour)
1 TS Baking Powder
1/2 TS Baking Soda (I used khaneka soda)
1/8 ts Salt (a pinch of salt)
2 TS Sugar, Powdered (only if you are going to do icing of the cake, else use 3/4 c sugar)
1 c Milk
1/2 c Water
1 TS Vinegar, White
1 TS Vanila essence
1/2 c Butter, unsalted (melted, or semi solid)
Sieve the dry ingredients (flour, baking powder, soda, salt, sugar) in a large bowl/ plate. Make a well in this mixture and pour the liquids (milk, water, vinegar, essence, butter). Stir the mixture till it is consistent in color and composition.
Preheat the oven at 180 C for 15 minutes. If using a microwave, set it to convection mode and then preheat it to 180 C. While the oven heats up, grease/butter the cake bowl/tray and pour the batter. Tap the pan to even out the surface and remove air bubbles if any.
Bake the cake at 180 C for 25 minutes. Check for doneness by inserting a prick in the center of the cake. If it comes out smooth and clean, then the cake id done. If not bake for a few more minutes.
Once the cake is done, let it stand in the oven for five minutes. Then transfer the bowl/tray to a cooling rack and allow it to cool for 15 minutes. Loosen the edges with a butter knife before you flip it onto a platter. Allow the cake to cool completely before icing it, else the icing will melt.
I did try a few variations in the recipe and you can experiment on your own too.
First - I added coarsely chipped dairy milk chocolate in the cake batter (choco chips cake)
Second - Added 3 TS of coco powder and coarsely chipped Amul milk chocolate (chocolate flavoured cake)
Third - Coarsely chipped dry fruits (dry fruit cake)...
1 & 1/4th c flour (preferably maida, though I used regular gehun ka atta a.k.a wheat flour)
1 TS Baking Powder
1/2 TS Baking Soda (I used khaneka soda)
1/8 ts Salt (a pinch of salt)
2 TS Sugar, Powdered (only if you are going to do icing of the cake, else use 3/4 c sugar)
1 c Milk
1/2 c Water
1 TS Vinegar, White
1 TS Vanila essence
1/2 c Butter, unsalted (melted, or semi solid)
Sieve the dry ingredients (flour, baking powder, soda, salt, sugar) in a large bowl/ plate. Make a well in this mixture and pour the liquids (milk, water, vinegar, essence, butter). Stir the mixture till it is consistent in color and composition.
Preheat the oven at 180 C for 15 minutes. If using a microwave, set it to convection mode and then preheat it to 180 C. While the oven heats up, grease/butter the cake bowl/tray and pour the batter. Tap the pan to even out the surface and remove air bubbles if any.
Bake the cake at 180 C for 25 minutes. Check for doneness by inserting a prick in the center of the cake. If it comes out smooth and clean, then the cake id done. If not bake for a few more minutes.
Once the cake is done, let it stand in the oven for five minutes. Then transfer the bowl/tray to a cooling rack and allow it to cool for 15 minutes. Loosen the edges with a butter knife before you flip it onto a platter. Allow the cake to cool completely before icing it, else the icing will melt.
I did try a few variations in the recipe and you can experiment on your own too.
First - I added coarsely chipped dairy milk chocolate in the cake batter (choco chips cake)
Second - Added 3 TS of coco powder and coarsely chipped Amul milk chocolate (chocolate flavoured cake)
Third - Coarsely chipped dry fruits (dry fruit cake)...
