cakes

Ukrainian Apple Cake (Yabluchnyk)

January 5, 2014 By

For my last day post for this weeks BM I made a Ukrainian dish which is a delicious dessert easy to prepare . I was very doubtful about the outcome but it tasted so yummy with a spongy base and delicious apple topping next time am going to try this with green apple . You can even use puff pastry instead of the dough base . The addition flax seed made it super spongy and yummy , I just loved the cinnamon flavor if you wish you add + 1tsp in the given recipe.

This a super spongy and yummy cake different from any other cake and very flavorful one you would get addicted of. You can drizzle some orange sauce on it too it will taste more yummier. I had to reduce the amount of butter but still they tasted yummy and were spongy.So lets move to the recipe for Ukrainian apple cake – an European dessert. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 36.

Recipe Source : All recipes

Ingredients

1 1/2 cups all-purpose flour
1/4 cup white sugar
1/4 teaspoon salt
2 tsp baking powder
1/4 cup butter ( softened at room temp)
1 tbsp Flax seeds + 3 Tbsp water (soaked for 5 mins)
1/3 cup cream
3-4 large apple ( peeled, cored and thinly sliced )

Topping

2 tbsp Cold butter
1/2 cup brown sugar ( I used Dark brown sugar)
2 tbsp flour
1 tsp ground cinnamon

Method

Preheat oven to 375 degrees F . Lightly grease the baking dish.
Sift together flour, sugar, salt, and baking powder. Cut in 1/2 cup of butter until the mixture is crumbly.
Stir together the flax seeds solution with the cream and gently mix into the flour until a soft dough has formed. Press into prepared baking dish. Layer the apples into the dish overlapping, in neat rows.
Prepare the topping by mixing the brown sugar, flour, and cinnamon together in a small bowl. Cut in 2 tbsp butter until the mixture is crumbly. Sprinkle over apples.
Bake in preheated oven until apples have softened, and topping has browned, about 25- 30 minutes.

Christmas Saffron Honey Cake

December 25, 2013 By

Hope all are having a very nice time with friends and family on this christmas holidays . While all are busy in holidays here I got today an very delicious tea time cake with lots of flavor and aroma in it . We just love tea time cakes and I made this cake as I had this idea of making a cake flavored with some indian spice and to give it a indian touch I included Saffron and cardamom to the cake it turned out a super soft and delicious cake and perfect to snack on any time .

This month for SYS viji had given us wonderful ingredients choices and I got honey as my ingredient and so I made this delicious cake with honey in it . The honey brings a lovely brown color to the outer part of the cake and these were super soft that we where really tempted to finish them the same day. A very light and moist cake with wonderful aroma is what makes it more irresistible. Let mov on to the recipe for this yummy cake.

Ingredients

Maida – 1 1/2 cups
Oil – 1/4 cup
Milk – 3/4 cup ( adjust the quantity as needed to make the batter to a cake batter consistency )
Condensed milk – 1/2 cup
Honey – 1/4 cup
Baking pd – 1 tsp
Baking soda – 1/2 tsp
Cardamom pd 1/2 tsp
Saffron strands – 1tsp soaked in 1/4 cup warm milk
Chocolate chips – 1 – 2 tbsp ( Optional)
Butter or oil to grease the pan

Method

In a bowl put Honey, condensed milk, Milk, oil, saffron milk mixture, cardamom pd and mix it well.
Now sieve the dry ingredients – Maida, baking pd and baking soda.
Mix the dry ingredients in to the wet mixture and mix them well till well combined.
Preheat the oven to 350 F and grease a loaf pan well with oil or butter.
Transfer the cake batter to the greased pan, top the batter with chocolate chips and bake it at 350 F for 20- 30 mins or till a tooth pick inserted comes out clean.

Linking it To Virunthu unna vaanga

Linking it to Merry Tummy

Gooey Vanilla Chocolate Chip Mug Cake ( In pressure cooker )

December 8, 2013 By

I wanted to try a mug cake in pressure cooker for a long time and here I got a nice chance to try one to go with my pressure cooker theme in BM . I tried a basic vanilla mug cake with chocolate chips and they turned out too delicious and If you Like the cake gooey then 15 – 20 min is ample time to cook them in a pressure cooker . As for a microwave it might take only 2 – 5 mins to bake them but if you don’t have MW then am sure all will have Pressure cooker at home for sure so you can bake in your pressure cooker too .This is a gooey cake which is super moist and so yummy . Chocolate chips added a pudding like texture to it visually and tempted me a lot while making . I was so tempted that I just pricked fork to dig in the mug cake then I realized OH MY !! I forgot to take a snap 😛 So I cud n’t take a domed mug cake pic it domed well and after few mins it settled down. Click here for Blogging Marathon page for the other Blogging Marathoners doing BM#35.

Ingredients

Maida/ All purpose flour – 1/2 cup
Sugar – 1/4 cup
Baking pd – 1/2 tsp
Baking soda – 1/4 tsp
Milk – 1/4 cup
Curd – 1/4 cup
Oil – 2 tbsp
Vanilla extract – 1/2 tsp
Chocolate chips – 1 1/2 Tbsp

Method

Mix all the ingredients without any lumps in a mug .
take a pressure cooker keep any tray or a bowl one which you can place the mug in to the pressure cooker .
Cover the lid and preheat the cooker for 5 mins .
Now open the lid and place the mug and cover the lid of the cooker.
Note : Do not put the whistle at any time it may lead to bursting of cooker as no water is added.
Now in a low flame cook the mug cake for 15 – 20 mins till a tooth pick inserted comes out clean .
If the cake batter sticks to the tooth pick cook for some more minutes .
This mug cake will be gooey and light, chocolate chips add an amazing taste to this mug cake .

sending to cooking 4 all seasons

Eggless Ghostly Spider Cupcakes

October 11, 2013 By

I was so excited to try the Halloween delight being shared by our HBC host this month +nalini suresh of Nalini’s kitchen . She had challenged with wonderful halloween recipes for this Months challenge when saw the challenge I wanted to make at least two out of them and so I did 🙂 Here is the first one from her Ghostly cupcakes recipe , I made them eggless with flax seeds and they turned out super soft and spongy . You can actually convert this cupcake recipe in to cake by baking them in cake pan . Thanks to nalini for sharing such spooky recipes for halloween theme..we really enjoyed them a lot 🙂

Halloween in not much far and here is the perfect recipe to match the festive season, In the U.S when I first came across about this halloween festival, yes festival !! it is so celebrated like an festival ,so I thought how funny in india we run away from ghost and witches and here they wear ghost costumes and celebrate . But then I researched why exactly this festival is celebrated it is because in an year to remember the dead saints , martyrs , The eve of western christians feast or all hallows / saints . So they remember the faith departure they celebrate this day. The activities performed for halloween are Pumkin carving in to jack o lantern, costume party,and any spooky things are done and yeah Trick o treat which is one of my fav I enjoy when kids come knocking the door asking for trick or treat 🙂 Ok now speaking about halloween there are variety of spooky dishes made for it and these cupcakes as suggested by nalini It can be made into a mummy cupcake but I made a spider one . So for my eggless cakes theme as these cupcakes can be converted to can I made these super spongy cupcake.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#33.

Lets move to recipe ..

Recipe Source : +nalini suresh

Ingredients

3/4 cup All-purpose flour
1/2 tsp baking powder
3/4 cup unsweetened cocoa powder
1 tbsp espresso powder / Instant Bru pd
11/2 sticks salted butter (room temperature)
1 cup sugar
3 tbsp ground Flax seeds + 6 tbsp water ( soaked for 10 mins)
1 tsp vanilla extract
1/2 cup Yogurt
1/4 cup Milk ( extra if needed – optional)

For making spider garnish

Frosting
Chocolate vermicelli sprinklers
Black Licorice Strings
Candy pearls / M n M’s

Method

Preheat oven to 350°F. Line cupcake tin with holders.
In a bowl, whisk together flour, cocoa powder, espresso / Instant Bru powder, baking soda, and salt.
In a large bowl, beat butter and sugar until light and fluffy.
Beat in the flaxseeds mixture and mix well. Add vanilla extract and beat until just combined.
Mix the flour mixture in butter mixture little by little and followed by yogurt , If the batter is too very thick you can add milk to thin a bit but now too very thin . Pour the batter into cupcake holders.
Bake until a toothpick inserted in the cake comes out clean.

I decorated my cupcake like spider but you can make mummy garnish too.
Frost the cake with blue or any color frosting and cover the frosted area with chocolate vermicelli sprinklers.
Cut black licorice strings to desired length for leg and insert on sides of cupcakes.
Use two candies / pearls for eyes.

Tips

Decorate cupcakes as you like can be a mummy , spider or boo any way to fit the halloween theme.
You can convert this cupcake in to cake by baking the batter in a cake pan.

Sending to just not the cakes

sending to cooking 4 all seasons

Eggless Sathumaavu/ Health Mix Vanilla Cake

October 10, 2013 By

I have already tried the sathumaavu cake version shared by a non blogger for my event ” Come on – lets cook buddies ” but still wanted to experiment with it and so made this super moist and a soft cake . This cake is little dense as we have used healthy mix / sathumavu in it but they are so so moist and who will say No to a healthy cake . This cake can be frosted or even without frosting it tastes yummm.

Sathumaavu is a health mix powder which can be consumed by any aged people bcoz it is filled with nutrients needed for all ages.This in india are given to growing kids mainly as improves child development and body building . Sathumaavu kanji / porridge is a very very healthy way to have this ingredient . Sathumaavu is made with Ragi, Corn, Parboiled Rice, Wheat,Green gram dal, Spilt gram dal, Almond/Badam,Cashew nuts, Barley, Peanut,Sago, Horse gram -which is made into powder and used for making porridge , seeing the ingredients you can guess how healthy they are . So thats y its is called “Sathu ” means Healthy and “Maavu” means Flour, an health mix pd .

Cake with sathumaavu / health mix is a delicious and a healthy tea time cake or can be a dessert . This I made for my second week of BM under eggless cakes theme .Lets move on to the recipe.

Ingredients

Maida – 1 cup
Sathumaavu/ Health mix – 1/2 cup
Condensed milk – 3/4 cup
Baking pd – 1 tsp
Baking soda – 1/2 tsp
Apple cider Vinegar – 1 tbsp
Milk – 1/2 cup ( extra if needed )
Vanilla extract – 1/2 tsp
Oil – 3 tbsp

Method

Sieve maida, sathu maavu ,baking pd, baking soda in a bowl.
Grease and flour the cake tray and preheat the oven at 350F.
In another bowl add the we ingredients milk, condensed milk, oil, vanilla extract and mix well.
Now slowly fold the flour mixture with the wet ingredients and for a semi liquid batter.
Add extra milk if you feel the batter is very thick only to make it semi liquid .

At last at the apple cider vinegar and fold it in the batter, do not over mix it.
Immediately transfer the prepared batter in the greased cake pan.
Bake this in preheated oven at 350 F for 15 – 20 min till a toothpick inserted in the cake come out clean.
Once the cake is done cool it in the wire rack and turn it upside down in a plate.

If you wish you can frost this cake with some butter cream or enjoy them as is like a tea time cake.

Tips

Adjust the condensed milk as per the sweetness you are looking for.
This cake tastes delicious when served warm but can last for day .
If you don’t have apple cider vinegar you can use Distilled vinegar or lemon juice instead it is just to react with Baking pd and soda so that they fluff nicely.

Eggless Butterless Chocolate Cake (Garnished with fresh Berries)

August 19, 2013 By

Today’s recipe is filled with chocolaty gudness and this was the surprise cake i made for my H for his b’day 🙂 .. He loved this cake so much as it was ” Eggless butterless” and above all i decorated them with fresh fruits made them look more inviting. H was so impressed and loved this surprise cake . This is an delicious and simple eggless and butterless cake which was so so soft and moist . This cake is sure an yummy and tasty delight prefect for b’day’s as people now days our so diet conscious. This will make them eat 2 pieces instead of one as they are butter less 🙂 Lets Move on to the recipe ..

Ingredients

All-purpose flour / maida – 2 cups
Sugar – 3/4 cups (1 cup if you are not using frosting)
Cocoa powder – 1/2 cup (you can decrease the quantity if you want)
Vegetable oil/ Olive oil – 1/2 cup (i used cooking olive oil)
Water – 1 cup
Milk – 1/2 cup (at room temperature)
Baking powder – 1 tsp
Baking Soda – 1/2 tsp
Lemon juice – 1 tsp
Vanilla essence / extract – 1 tsp
Salt – a pinch

Method

Pre-heat the oven at 350 F (180 C )
Grease a cake pan with some butter or ghee and dust some flour in the pan . This works best and avoids sticking of cake in the pan.
In a large bowl, sift together flour, cocoa powder, baking powder and salt.
Add sugar and mix together.
Next, add oil, water, milk and vanilla and mix thoroughly, Mixing the batter in one direction.
At last mix in lemon juice and mix till they are combined . Do not over mix them.
Pour into greased cake pan and bake in a pre-heated oven for about 45 mins or until a toothpick inserted in center comes out clean.
Cool them completely on a wire rack and frost them with butter cream frosting
I decorated my cake with fresh strawberries, rasberries and sprinklers :). I also drizzled some chocolate sauce on each slice while serving.

Tips

You can decorate these cake as you wish i decorated mine with berries.
You can also use this cake vegan by adding almond milk or soy milk instead of whole milk.
I found that making cakes with oil makes them stay longer than 1 one day .
Store the cake in an air tight container you an refrigerator or keep them at room temperature . It tastes fresh the next day too.
After transferring the batter in the cake pan do not let is stand bake them ASAP.

Sending to Daily swad sugandh

Sending To Gujarati zaika

Sending To Cutchi kitchen

sending to cooking 4 all seasons

Eggless Ragi chocolate cupcakes

August 16, 2013 By

Made these delicious and healthy cupcakes for +Priya Suresh aks virtual b’day party from her Ragi chocolate muffins which converted to eggless and made these delicious and moist cupcakes. Thanks to priya aks for sharing such healthy and delicious recipes. When i was searching for recipes which i can make for her b’day these muffins captured my eyes and i wanted to try them so i made them eggless and my h loved this healthy version 🙂 Lets Move on to the recipe.

Ingredients

3/4 cup Ragi flour
1/4 cup All purpose flour
3 tbsp Cocoa powder
1/4 cup Butter
2 tbsp Oil
1/2 cup Milk ( adjust this more or less according to consitency needed)
1/2 tsp Baking powder
1/2 tsp Baking soda
1/2 cup Condensed milk
1/2 tsp Vanilla essence
pinch of salt

Method

Preheat the oven to 350 F, grease the muffin pan with butter or line with paper liners.
Sieve together the ragi flour,all purpose flour,cocoa powder,baking powder,baking soda and salt and keep aside.
Beat together condensed milk ,butter and oil, add the milk and beat well.
Now add the dry ingredients to the wet ingredients and form a semi liquid consistency of batter.
Line a muffin pan and fill the muffin/ cupcake pan with the batter.
Bake for 12-15 minutes or until a tooth pick inserted comes out clean.
Cool the completely on a wire rack and then frost the with any frosting would like butter cream would be great.

Tips

If you feel the batter is too very thick you can add more milk till you acquire the consistency you want.
You can also make these with sugar but the texture is better if you use condensed milk.

Thanks to priya aks for sharing this delicious muffins and eggless version was a great hit in my home 🙂

Sending to Daily swad sugandh

Sending To Gujarati zaika

Sending To Cutchi kitchen

sending to cooking 4 all seasons

Eggless Dark chocolate cake with chocolate ganache frosting (Pressure cooker cake ) – Virtual party for Divya pramil

July 2, 2013 By

Hi friends !! Today we friends are celebrating a lovely blogger and dearest friend of mine’s Birthday day !!
She is well know, kind hearted person and a wonderful blogger 🙂 Today we are giving a virtual treat to are dearest pal +Divya Pramil author of “You too can cook- indian recipes” . I got to know her Via Snc challenge and she a was a great support in encouraging my work every time :). So today on her b’day we friends decided to give her a virtual treat and a party as a surprise for her 🙂

“Wish You Many More Happy Returns Of the Day +Divya Pramil “

So lets move on to the surprise treat i got for her today 🙂 This recipe must be her memorable one … As this was made by her for her 1st blog anniversary 🙂 To relive the moment i made this delicious “Dark chocolate cake with chocolate ganache frosting” for her on her b’day. B’days are incomplete without celebrating and a piece of cake right 🙂 So here is your special cake on this special day +Divya Pramil 🙂 I know you love to have NV but u have to manage with veg recipe from me for today 😛

Coming to the recipe 🙂 Here is the eggless version of dark chocolate cake i followed +Divya Pramil ‘s recipe from here and converted to eggless version 🙂 This an rich delicious and sinful cake with loads of chocolate goodness in it :)I enjoyed having cake thanks for the lovely recipe divs 🙂 The pressure cooker method, does yield soft cakes and this one was a great hit at my home too divs. My h didn’teven believe that it was made in pressure cooker. He loved it so much and shared with office pals too. they loved and lot and showered great compliments for my cake all credits goes to you for a well explained post. In this cake as divya did i too sandwiched my cake with pink cream and frosted the cake with dark chocolate ganache that makes the cake an sinfull goodness, very rich and chocolaty. Ganache is a yummy creamy chocolate glaze or frosting that just makes any cake a superstar 🙂 i just licked all the extra ganache sticking to my bowl it felt so good 😛 .The cake was so so moist and spongy and every bite was a like a party in my mouth and I thought this will the best virtual treat and memorable one for Divya for her B’day 🙂

Ingredients

Total Preparation Time – 1 hour 45 minutes
Dark chocolate – 1 bar (I used cadbury’s royal dark )
Maida / All purpose flour – 1 1/4 cup
Butter (unsalted butter) – 5 1/2 tbsp
Boiled milk – 2 tsp (optional)
Condensed Milk – 3/4 cup
Coco powder – 2 tbsp (unsweetened)
Vanilla essence – 1 tsp
Soda bi-carb – 1/2 tsp
Baking Pd – 1 1/2 tsp
Salt – a pinch

For Chocolate Ganache Frosting

Dark chocolate – 2 cup (i took dark chocolate chips)
Fresh cream or whipping cream – 1 cup
Milk – 2 spoons (optional)

For garnish

Cherries -3-4
Strawberries – 2-3
For the middle layer: (optional)
Whipped cream / Double cream – As required

Method

Preheat the pressure cooker if you are using an aluminum pressure cooker just keep a idli tray or cooker plate in the cooker close the lid and preheat it in a low flame for 10 minutes . As i used a steel cooker i didn’t preheat it as steel is a good conductor of heat.
Grease a cake pan with butter and line with parchment or butter paper or simply spread some butter or ghee all over the pan and dust some plain flour in to the pan and tap out the extra flour from the pan.
Sift all purpose flour (maida), baking powder, salt and cocoa powder together and set aside.

How to melt the chocolate ?

Microwave Method

You can melt the chocolates by making them in to pieces and putting them in dry bowl .
Microwave them for 30 Sec and stir to see if the chocolate is completely melted with out any lumps.
If you find lumps then again microwave it for 30 sec and again stir and see if the chocolate is completely melted.

Double boiler Method

Double boil the chocolate pieces to melt it. To do this, break the dark chocolate into smaller pieces and add into a bowl.
Take a pan add water into it and place on flame, then inside this pan add the bowl with dark chocolate pieces and leave undisturbed.
When it melts well and there are no lumps remove from flame and set aside until it cools.

Note: Don’t over heat the chocolate else it may get burn and it will be of no use any more.

To proceed :

Add the condensed milk, butter, vanilla essence and 4 tbsp of water and mix well. The batter should be of dropping consistency.
Now add the sifted all purpose flour mixture and fold in gently using a wooden ladle or spoon. Do not use a beater here.
Now add the melted dark chocolate and stir well until the chocolate blends well with the batter.
Then pour the prepared batter into the greased and lined cake tin ( Here i didn’t use any cake tin i use a steel bowl or a vessel in which the corner of vessel overlapped the corner of my pressure cooker and i removed the gasket of my pressure cooker before closing it ) .
Now place the tin inside the pre-heated pressure cooker over the separator plate ( as i used a vessel i didn’t use a seperator plate) and close with the cooker’s lid ( Remember to remove the gasket. Do not place the regulator or whistle. (you will not need it throughout the process)
Then switch the flame to low and cook for 45 minutes or until done (It took 1 hour for my cake to raise and cook) , check after 30 minutes whether the cake is done, just insert a knife into the cake’s center. If the knife comes out clean, then it means the cake is cooked, if not cook for some more minutes.
Once the cake is done remove the cooker from flame, close the cooker and set aside for few minutes. Open after 5 minutes.
Now take the cake pan or the vessel outside, slide a knife around the sides of the cake and turn the pan upside down and slowly remove the parchment paper, then transfer to a cooling wire rack and set aside until it completely cools down. It may take 30 minutes to an hour depending on the size of the cake.
Then slice the cake into two halves by running a knife through the center. Be careful to slice into perfect halves for a better look.
Set the cake aside and prepare the Ganache frosting now.

Chocolate Ganache Frosting

Double boiler method :

To a bowl add cream and double boil it. To do this place the cream filled bowl in a pan containing water and place on flame. (Do not use plastic bowls)
Now after a minute add the dark chocolate pieces into it and leave undisturbed.
After it starts melting, stir well with a spoon and mix well until it blends well and there are no lumps. Then add 2 spoons of milk and stir well.
Then remove from flame and set aside until it cools down.
After it cools down using a beater beat well for 2 to 3 minutes and set aside. (The ganache should not be runny, it should be smooth and thick, but not too thick) .

Microwave Method

In a microwave safe dry bowl add cream and chocolate and microwave it for 1 minute and stir after every 30 sec .
If you chocolate and cream mixture is well blended and lump free you ganache is ready else microwave them for 30 more minutes till they are nice and smooth.

Middle Layer:

Use whipped cream (i used pink whipped cream ) to sandwich the cakes.
This step is purely optional. If you don’t get whipped cream whip the double cream well until it turns stiff and forms a peak then use it.

Assembling the cake:

Now place one of the cake slice on a wire rack and spread the whipped cream on it. You can spread as much as you want. I just spread a thin layer.
Now place the other half over this, by placing the sliced side facing the cream. Press gently.
Now pour the chocolate ganache icing over the cake and spread well and evenly all over the cake. Even it with a knife or a flat spatula.
Then decorate with strawberry slices if you wish and spread some grated chocolate over the icing.
Refrigerate until it sets well and then serve.

Note

The cream layering or sandwiching cake slices is completely optional you can just make the ganache icing and serve!! You can use any kind of dark chocolate or chocolate for making the cake and ganache.
You can also add some orange zest to the cake. The ganache sets well after refrigeration or after some time. You can just pour over the cake and allow it to smooth-en well if not you can just spread well with a flat spatula.
Be careful not to place the whistle or regulator, here we are not using water to cook the cake, so if you place the whistle or regulator the pressure cooker may explode.
Do not forget to line the pan or dust the the pan with flour else the cake might stick to the pan or the vessel you are using .
I have a steel cooker so wanted to try it in steel cooker . It turned out good and i would recommend to cook cake in steel cooker in very low flame. If using an aluminium one you can keep them at medium flame at cook them. But i know aluminum is easy to clean after making the cake steel will need a little scrubbing.
I removed the gasket as i didn’t wanted the heat to damage the gasket.

Hope you like this delicious surprise from us +Divya Pramil 🙂 Have lots of fun on your b’day and wish you lots a fun ahead 🙂 🙂

Dont forget to check out +Sangeetha M +Priya Suresh +Divya Prakash +VIJAYALAKSHMI DHARMARAJ +Preeti Tamilarasan +Shama Nagarajan +Priya R and @prethika the other bloggers who all are a part this virtual party 🙂

Mango Chocolate Marble Cake – Eggless & Butterless

June 12, 2013 By

Hi friends !! Sorry i had been absent in this blogging world for about a month i hope.. My lappy crashed and i was missing it badly for so long hope all are doing gud :).. Sorry bcoz of this was unable to hop to you your lovely blogs 🙂 Now am back with lots of delicious recipes to come..

The much awaited reveal date for pizza has already come and sorry that am the last to complete my challenge. Thanks to +Priya Suresh aks for this lovely group she created in the name of “Home baker challenge” where we get to bake each month with different and delicious baking challenges being challenged by the group members. So glad am a part of it and happy to finish my second challenge. This months challange “Mango chocolate marble cake” was challenged by my dear +Sangeetha M of ” Spicy treat”. Am a mango lover and this was the perfect challenge for this season 🙂 Thank you for this delicious challenge sangee we loved and enjoyed every bite of this cake :)..

Ingredients

All Purpose flour- 2 cups
Baking powder- 1 and 1/2 tsp
Baking Soda- 1/2 tsp
Salt -1/4 tsp
Sugar – 3/4 cup
Oil – 5 tbsp(i used Extra light Olive oil)
Vanilla essence-1 tsp
Chocolate chips- 1/4 cup ( melt them in microwave for 30 minutes at a time and repeat this till completely melted string them every 30 minutes interval)
Mango Pulp-1 cup ( i used fresh mango pulp)
Milk- 1/4 cup
Buttermilk 1/4 cup

How to make Buttermilk for cakes ?

Ingredients

Milk (just under one cup)
1 Tablespoon white vinegar or lemon juice

Method :

Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.
Add enough milk to bring the liquid up to the one-cup line.
Let stand for five minute. Then, use as much as your recipe calls for.

Now lets move on to the cake recipe 🙂

Method ( For preparing cake)

Preheat oven to 350 degree Fahrenheit and Grease & line the pan with parchment paper.
In a large mixing bowl, combine sugar & oil then to this add mango pulp, milk, yogurt, vanilla, buttermilk and mix well.

In another small bowl, combine flour, baking soda, baking powder & salt mix and now add this flour mixture to the mango-milk mixture and mix until everything combine well.

Now take a small cup, add Melted chocolate and mix well.

Then transfer half of the mango batter to another bowl and add this cocoa paste and combine well.
Now both your mango batter & chocolate batter are ready.
Then to the lined loaf pan or a round cake pan , add mango n chocolate batter alternatively like a checker board pattern or simply fill with vanilla/mango batter then add remaining chocolate batter in 3 small circles, make swirls using a skewer as u like.

Tap the pan gently to set the batter evenly and bake it for 50-55 minutes or until done(check by inserting a knife or toothpick which should come out clean). Voila our yummy mango chocolate marble cake is ready 🙂

Notes

I used fresh mango pulp for this recipe but store bought sweetened mango pulp but reduce the sugar to 1/2 cup .
This cake won’t rise too much so u can fill up to 3/4 of the pan, as i wanted to show the checker board marble pattern in detail added only half batter,
But u can make it smiple marble pattern by adding mango butter first then pour the chocolate batter and make swirls as u like..
U can also add chopped nuts to this.
Instead of melting the chocolate an adding to the chocolate mixture you can use Cocoa Powder 1/4 cup ( mix with 2 tbsp warm water) and mix them for chocolate batter.
I used melted milk chocolate chips you can use dark chocolate chip even.
I also made a muffin out the extra batter left

Thanks for the lovely challenge sangee 🙂 i enjoyed making this marble cake and they really tasted yummy 🙂 Thanks to HBC for this lovely opportunity to bake lots of new bakes 🙂 Sucessfully completing last months challenge 🙂

Eggless Chocolate Sponge Cake

May 1, 2013 By

Here i am with another delicious dessert . As my event came to an happy ending i wanted to celebrate this with all my friends and participants who where working so hard to make my event ” Come on – Lets cook buddies” a grand success 🙂 . Thanks to all my blogger pals for those encouraging words you have been dropping in my blog 🙂 . So here comes a sponge cake to celebrate this occasion.Thanks to +Meena B anuty for this yummy recipe 🙂 see her recipes here at Homely food. Lets move on to the recipe for this yummilious “Eggless chocolate sponge cake “.

This is a chocolate sponge cake which is perfect with tea or coffee. Enjoy this cake with or without frosting .

Ingredients

1 1/4 cup All purpose flour/ Maida
4 tbsp cocoa powder
3/4 cup Powdered sugar (adjust according to taste)
1 cup thick yogurt
1 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla extract
1/4 cup Oil
2 tbsp Milk (if needed add more)
a pinch of salt

Method

Preheat oven to 180 C/ 350 F 10 mins ahead.
Grease with any fat & Line your cake pan. Note -You can also do this way – grease you cake pan and sprinkle some all purpose flour and rotate the pan so that the flour is covered completely in to the pan. This don so that the cake doesn’t stick in the pan.
Add powdered sugar to thick yogurt / curd and beat well to form a smooth mixture. Add oil and Mix well.
Now add baking powder, baking soda , a pinch of salt and vanilla essence to the yogurt mixer.
Beat the mixture well. You can see tiny bubbles all over the yogurt.Keep a side for 5 minutes.
In a large bowl sift your flour & cocoa twice.
Divide the flour into batches and add the flour in to the yogurt mixture in batches and in one go.
Keep doing until all the flour is in the yogurt mix. It should be flowing consistency not too thin nor too thick .

Pour the batter in the prepared cake pan.
Bake at 180 C for 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean without leaving wet batter.
Invert the cake in a tray , remove the parchment paper & let it cool completely before frosting them .

Serve as it is, chilled . I covered my cake with some icing sugar

Tips

You can skip the cocoa pd for vanilla sponge cake.an
You can even add 2 tsp oil to this cake to make it more spongy. But i felt it was really moist as is .
If cake batter is too thick you can add generous amount of milk to make it flowing consistency but only little amount should me needed for doing this .
Before in inverting the cake i a tray stand it for 5 mins and try to invert it and even remove the side of the cake from pan using a knife. This helps in getting clean cake without sticking to the cake pan . 🙂

Sending to Homely Food

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