New and better cake baking
The chocolate cake with vanilla essence as it came out of the oven.
The chocolate cake with cream and cashew nut and cherry topping.
The super soft pineapple vanilla flavoured cake
The super soft pineapple vanilla flavoured cake with dark chocolate topping with strawberry cream and cashew and cherry.
Now these two cakes are super soft and extremely tasty. I would reckon they are the most tasty and soft cake that I had made all my life. (I made 10 cakes in all) Now there are a few changes in the proportion of materials. They are as follows -
1. Flour -2 cups
2. sugar-2 cups (sugar more than flour, in weight not volume)
3. butter- 1 cup (you can also use extra virgin olive oil instead of butter, its healthier. But use less than a cup if using olive oil))
4. salt- 1 teaspoon.
5. vanilla essence - 2 teaspoon.
6. egg-4 (try for duck egg) and give more yolk than egg whites, it makes cake more velvety. (use more egg than butter)
7. cocoa powder - half cup (mix it with hot water)
8. coffee - 4 teaspoon (mix it with the hot water.
9. water - 1 cup (the hot water of the cocoa n coffee mix is sufficient)
10. baking powder - 2 teaspoon.
For the cream use Amul cream and mix it with sugar and cornstarch and mix with blender.
Also mix the egg first with the blender for 25 mins.
You can also use nuts and raisins 2 cups each with the mixture.
bake for 30-35 mins.
apply butter to the baking bowl and spray flour to it, it gives a golden colour to the cake circumference and makes it easier to come out.
Ritendra Bhattacharya





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