Bake the vanilla cake on Friday 13-Feb morning
Bake the chocolate cake on Friday evening
Cut the chocolate cake on Saturday morning
Eggless Vanilla cake - i make my eggless pound cake by using condensed milk and butter.
This cake is from the divine taste blog.
225 gm (8 oz/ about 1 ½ cup + 2 tbsp) plain flour
2 tsp baking powder
1 tsp baking soda/ sodium bicarbonate
1 tin/400gm sweetened condensed milk
110 gm/1 stick butter
200 ml (7 fl oz/ 3/4 cup) milk
4 tbsp yogurt
2 tsp good quality vanilla extract
Grease and line the bottom of a loaf pan with greaseproof paper/baking parchment/butter paper. Preheat the oven at 150 degrees centigrade.
In a mixing bowl, assemble the flour, baking powder and baking soda, mix with a spoon and sieve once to make the mixture uniform. In a bowl assemble the butter and the condensed milk and beat (with a hand mixer or a wire whisk) until the mixture is combined, about a couple of minutes. Mix in the yogurt and beat again. Pour in the milk and vanilla and beat until the mixture is well mixed. Add a few drops of red colour until you get the desired red or pink.
Stir in the flour mixture and mix with a spoon, whisk or the legs of the hand mixer before starting to beat again. This will prevent the flour from getting dispersed outside the mixing bowl. Beat until the mixture is uniform and smooth and there are no lumps. This shouldn’t take more than a couple of minutes with an electric hand mixer/beater. Be careful not to over beat as this tends to make the batter stiff which might result into a harder textured cake. Pour the batter into the cake tin and bake for an hour at 150 degree centigrade.
Cool completely and freeze cling wrapped for a few hours.
Eggless chocolate cake
200 gm (1 1/2 cups) plain flour
50 gm (1/4 cup) good quality cocoa powder
2 tsp baking powder
1 tsp baking soda/ sodium bicarbonate
1 tin/400gm sweetened condensed milk
150 gm butter melted
2 tsp good quality vanilla extract
150 ml water
Grease and line the bottom of a loaf pan with greaseproof paper/baking parchment/butter paper. In a mixing bowl, assemble the flour, cocoa powder, baking powder and baking soda, mix with a spoon and sieve once to make the mixture uniform. Preheat the oven at about 100 to 120 degrees centigrade. Add in the condensed milk, melted butter, vanilla essence and water. Beat with an electric hand mixer, whisk or spoon just until the mixture is uniform and smooth and there are no lumps. This shouldn’t take more than a minute with an electric hand mixer/beater. Be careful not to over beat as this tends to stiffen the batter which might result into a harder textured cake.
Remove the frozen vanilla cake from the freezer and cut into neat slices of thickness half inch.
Cut a heart shape from each slice using a suitably sized heart shaped cutter.
Fill the prepared loaf pan with half the chocolate cake batter.
Start placing the heart shaped pound cakes into the half filled loaf pan. Make sure to place them next to each other. Try not to push it down, place them with very little pressure.
Pour the remaining batter over the hearts so they are covered and pan is 3/4 full.
Pour the batter into the cake tin and bake for an hour at 150 degree centigrade.
Remove and cool completely
Chocolate Butter Icing:
225 gm cooking chocolate
Bake the chocolate cake on Friday evening
Cut the chocolate cake on Saturday morning
Eggless Vanilla cake - i make my eggless pound cake by using condensed milk and butter.
This cake is from the divine taste blog.
225 gm (8 oz/ about 1 ½ cup + 2 tbsp) plain flour
2 tsp baking powder
1 tsp baking soda/ sodium bicarbonate
1 tin/400gm sweetened condensed milk
110 gm/1 stick butter
200 ml (7 fl oz/ 3/4 cup) milk
4 tbsp yogurt
2 tsp good quality vanilla extract
Grease and line the bottom of a loaf pan with greaseproof paper/baking parchment/butter paper. Preheat the oven at 150 degrees centigrade.
In a mixing bowl, assemble the flour, baking powder and baking soda, mix with a spoon and sieve once to make the mixture uniform. In a bowl assemble the butter and the condensed milk and beat (with a hand mixer or a wire whisk) until the mixture is combined, about a couple of minutes. Mix in the yogurt and beat again. Pour in the milk and vanilla and beat until the mixture is well mixed. Add a few drops of red colour until you get the desired red or pink.
Stir in the flour mixture and mix with a spoon, whisk or the legs of the hand mixer before starting to beat again. This will prevent the flour from getting dispersed outside the mixing bowl. Beat until the mixture is uniform and smooth and there are no lumps. This shouldn’t take more than a couple of minutes with an electric hand mixer/beater. Be careful not to over beat as this tends to make the batter stiff which might result into a harder textured cake. Pour the batter into the cake tin and bake for an hour at 150 degree centigrade.
Cool completely and freeze cling wrapped for a few hours.
Eggless chocolate cake
200 gm (1 1/2 cups) plain flour
50 gm (1/4 cup) good quality cocoa powder
2 tsp baking powder
1 tsp baking soda/ sodium bicarbonate
1 tin/400gm sweetened condensed milk
150 gm butter melted
2 tsp good quality vanilla extract
150 ml water
Grease and line the bottom of a loaf pan with greaseproof paper/baking parchment/butter paper. In a mixing bowl, assemble the flour, cocoa powder, baking powder and baking soda, mix with a spoon and sieve once to make the mixture uniform. Preheat the oven at about 100 to 120 degrees centigrade. Add in the condensed milk, melted butter, vanilla essence and water. Beat with an electric hand mixer, whisk or spoon just until the mixture is uniform and smooth and there are no lumps. This shouldn’t take more than a minute with an electric hand mixer/beater. Be careful not to over beat as this tends to stiffen the batter which might result into a harder textured cake.
Remove the frozen vanilla cake from the freezer and cut into neat slices of thickness half inch.
Cut a heart shape from each slice using a suitably sized heart shaped cutter.
Fill the prepared loaf pan with half the chocolate cake batter.
Start placing the heart shaped pound cakes into the half filled loaf pan. Make sure to place them next to each other. Try not to push it down, place them with very little pressure.
Pour the remaining batter over the hearts so they are covered and pan is 3/4 full.
Pour the batter into the cake tin and bake for an hour at 150 degree centigrade.
Remove and cool completely
Chocolate Butter Icing:
225 gm cooking chocolate
100 gm unsalted butter
For the icing, break the chocolate into chunks and melt it slowly in a bowl over a pan of hot water (a double boiler). Mix in the butter and stir until the icing has the consistency of thick pouring cream. Place the cake on a cooling rack and over the icing, smoothening the top and sides with a palette knife. Allow to set and decorate as desired or savour it as it is.
Once set, place in refrigerator.
Cut when cold and serve.
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