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Archive for the ‘Cake’ Category

Black Bottom Cup Cakes

Black Bottom Cup Cakes

Chocolate cream cheese cupcakes, rich and gooey.

Ingredients

For the Cake Cups:

  •  1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/4 cup cocoa
  • 1/2 teaspoon salt
  • 1 cup water
  • 1/3 cup vegetable oil
  • 1 tablespoon cider vinegar
  • 1 teaspoon vanilla extract

For Decoration:

  • 1 cream cheese
  • 1 egg
  • 1/3 cup sugar
  • 1/8 teaspoon salt
  • 1 cup mini chocolate chips

Method

For Decoration:

 In a small bowl, beat the cream cheese, egg, sugar and salt until light and fluffy. Stir in the chocolate chips and set aside.

For the Cake Cups:

1. Preheat oven to 350 degrees F (75 degrees C).
2. Spray muffin tins with cooking oil or butter.
3.  In a medium bowl, mix the flour, sugar, baking soda, cocoa and salt together.
4. Add the water, oil, vinegar and vanilla. Stir together until well blended.
5. Fill muffin tins 1/3 full with the batter and top with the cream cheese mixture.
6. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.

  
Eggless Cake

Eggless Cake

 Simple and easy Sponge Cake. Good for people who doesn’t eat eggs. 

 Ingredients 

  • 125 gms. Maida (all purpose flour, plain flour)
  • 1/2 tin. Condensed milk
  • 100 ml. Soda water
  • 60 gms. Unsalted butter
  • 1 tbsp. Sugar
  • 3/4 tsp. Soda-bicarb
  • 3/4 tsp. Baking powder
  • 1 tsp. Vanilla essence

Method  1. Sift maida (all purpose flour, plain flour) with soda-bicarb and baking powder. In it add sugar & butter and mix well.
2. Then add the condensed milk and beat well. After that add the soda water & the essence and mix well.
3. Then gradually add the maida (all purpose flour, plain flour) beating well after each addition.
4. Beat well for 3-4 minutes till the mixture is smooth & light.
5. Bake in a greased and dusted tin for about 30-40 minutes at 150 degrees.

Christmas Eve Cake

Christmas Eve Cake

Christmas Cake for your loved ones

Ingredients:

  • 1 cup sifted flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1 cup granulated sugar
  • 1/2 cup hot milk
  • 1 tbsp. Butter
  • 2 eggs
  • 1 tsp. vanilla

For the Topping:

  • 1/4 cup butter
  • 2 tbsp. Cream
  • 2/3 cup brown sugar
  • 1 cup walnuts

Advice

Be careful, top browns quickly! Serve warm.

Method:

1. Sift first 3 dry ingredients. Beat eggs until thick, for 5 minutes.
2. Add granulated sugar slowly, continuing to beat. Stir in vanilla, then dry the above ingredients.
3. Quickly stir in hot milk and 1 tablespoon butter.
4. Pour in pan, bake 25 minutes at 350 degrees.
5.  Meanwhile, mix 1/4 cup butter and cream until creamy. Add brown sugar, nuts. Spread nut mixture on top of cake when done. Broil until golden brown.

Apricot Fruitcake

Apricot Fruitcake

A Fruit cake with a flavor of Apricot

Ingredients:

  • 1 cup dried apricots
  • 1 cup water
  • 3/4 cup butter
  • 1 cup white sugar
  • 4 eggs yolks & egg whites separately taken
  • 1 pound red and green canned cherries
  • 6 slices canned pineapple
  • 1 pound mixed fruits
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup apricot juice
  • 1 cup pecans or walnuts, chopped

Method:

1. Preheat the oven to 275 degrees F (135 degrees C).
2. In a saucepan cook apricots in the water until they are mushy. Press them through a sieve and let them cool.
3. Beat the egg yolks until lemony colored. Then beat the egg whites until stiff peaks are formed.Set aside.
4. Cream the butter and sugar together. Add the beaten egg yolks, and the apricots and mix thoroughly.
5. Combine the cherries, pineapple, and mixed dried fruits in a bowl and coat with one cup of the flour.
6. Combine the flour baking soda, and salt. Add this flour mixture alternately to the creamed mixture with the apricot juice. Blend this batter into the mixed fruits.
7. Add the chopped pecans or walnuts in the beaten egg whites.
8. Grease two 9 inch tube pan. Turn the batter into the prepared pans and bake for 2 hours.
9. Garnish cakes with canned pineapples and cherries.

Chocolate Cake

Chocolate Cake

Creamy Chocolate Cake for your loved one.

Ingredients:

  • 2 cup flour
  • 2 cup sugar
  • 1 cup water
  • 1 stick of butter
  • 1/2 cup oil
  • 3 Tbsp. Cocoa
  • 2 eggs
  • 1 teas. baking soda
  • 1 cup buttermilk
  • 1 tsp. vanilla

For Frosting:

  • 1 stick butter
  • 6 Tsp. canned milk
  • 1 Tsp. Cocoa
  • 1 pound powdered sugar

Method:

1. Mix flour and sugar in large mixing bowl. In small saucepan stir together water, butter, oil and cocoa. Bring to boil.
2. Add to flour mixture and beat with mixer until well blended.
3. Dissolve soda in buttermilk and add, beating well.
4. Add eggs one at a time and mix in well. Add vanilla.
5. Pour in 13 x 9 pan prepared with Pam and bake in 350 degree oven for 25 – 30 minutes or until pick inserted is clean.

For Frosting :

1. In small saucepan melt together butter, milk and cocoa.
2. Heat through and add to sugar, mixing well to form smooth consistency.
3. Pour over warm cake.

Vanilla Sponge Cake

Vanilla Sponge Cake

Easy & favorite cake of everybody

Ingredients:

  • 100 gms Refined Flour
  • 5 nos. Eggs
  • 125 gms. Castor Sugar
  • 8-10 drops. Vanilla essence

Method:

1. Beat eggs and sugar together till the sugar is dissolved and the mixture.
2. Sift flour and add to eggs and sugar mixture. Add the vanilla essence.
3. Grease a baking mould and pour this mixture into it and bake in a preheated oven at 175 degree Celsius for 30 minutes.
4. Remove from the mould and allow it to cool.

Lemon Sponge Cake

Lemon Sponge Cake

Scrumptious Lemon flavored Cake

Ingredients:

  • 1 cup cake flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 3 eggs
  • 1 cup white sugar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon lemon extract
  • 6 tablespoons hot milk

Method:

1. Sift together flour, salt, and baking powder.
2. In a large bowl, beat eggs until fluffy .
3. Gradually beat in sugar. Stir in lemon juice and flavoring.
4. Add sifted flour mixture gradually while beating; beat until blended properly. Keep on adding hot milk quickly spoon by spoon at the time of beating .
5. Pour into ungreased pan at once.
6. Bake at 350 degrees F (175 degrees C) for 45 to 55 minutes, or until golden brown and firm to touch. Allow it to cool in a pan.


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