Strawberry Sponge

Hi.. I was kind of bored of preparing white & brown cakes... thought of going for colors.. My nephew loves strawberry cake.. so thought of trying strawberry sponge.

Ingredients:

Flour - 1 cup
Butter - 100 gms
Eggs - 2
Sugar - 1 cup (powdered)
Baking Powder - 1 tsp
Strawberry Essence - 1 tsp
Vanilla Essence - 1/2 tsp
Pink Color (edible) - 1 pinch
Milk - 1/3 cup

Method:

1. Pre-heat oven at 175 deg. Sieve the flour & baking powder twice. Line the baking tin with butter & dust with flour
2. Cream Butter & Sugar till it is light & creamy
3. Separately beat Eggs till it is light & fluffy along with Strawberry essence & Vanilla essence
4. Add eggs to butter & sugar mix.
5. Add Sieved flour & baking powder to it & mix it in cut-fold method. Add the Pink Color.
6. Add milk to loosen the mix. Pour it in the lined tin
7. Bake it for 35 to 40 mins till toothpick comes out clean

Tips:

• You can grind & add real strawberry puree to the cake mix to get real strawberry sponge
• You can also use strawberry preserve/jam to excite kids. :)  
• Goes very well with Vanilla Butter Cream or Chocolate sauce

Chocolate Pound Cake

Hi... The recipe is the same from my Marble Pound Cake. The Variation is that instead of using 100 gms of Flour. You need to use 75 gms of Flour & 25 gms of Cocoa Powder. You need to skip the step of Mixing cocoa powder to hot water & adding while baking for marble cake..

Tips:

• Serve it with vanilla ice-cream or hot white chocolate sauce
• Best for Kiddie Snack box

Marble Pound Cake

My daughter has started going to school... she wants something or the other in her snack box.. She once asked me to pack cake for.. So I baked a basic pound cake with twist of cocoa mix:

Ingredients:

Flour – 100 gms

Butter – 100 gms

Sugar – 100 gms

Baking Powder – 1 tsp

Eggs – 2

Vanilla essence – 1 tsp

Milk – ½ cup

Cocoa powder – 1 tbsp

Hot Water – 1 tbsp

Method:

1.  Pre-heat oven at 180 degrees for 10 mins. Grease 8’ tin with butter & dust with flour
2. Seive Flour & Baking powder twice & keep aside
3. Cream butter & sugar till it is light & fluffy
4. Separately beat the Eggs & Vanilla Essence till it is fluffy
5. Mix the Eggs with Butter & Sugar mix.
6. Add Flour to the batter & fold it in. Add Milk if the batter is too tight
7. Separately mix hot water & cocoa powder
8. In the cake tin, add half of the cake mix, pour in half of the cocoa mix & swirl it with a fork.
9. Add the next half of the cake mix, pour in the balance cocoa mix & swirl with fork. 
10. Bake it for 30 to 45 mins at 180 deg till the toothpick comes out clean

 Tips:

• You can skip the cocoa powder step if you do not want it.
• You need to beat eggs with vanilla essence to remove that eggy smell

Eggless Brownie - "the best I made & tasted"

Hi.. my husband got chocolate for my daughter.. I carefully sneaked into the refrigerator & took one to make a brownie.. I came across this recipe and wanted to try for always... It turned out very well... very tasty as well..
 

 
Ingredients:
 
All-purpose flour - 1 cup
Sugar - 1 cup
Cocoa powder - 1/2 cup
Baking Soda - 1/2 tsp
Chopped nuts - 1/2 cup (almonds/hazelnuts/walnuts/cashew)
Chocolate bar - 1 (I used Dairly Milk - 8 bricks)
Butter (unsalted) - 3 tbsp.
Plain Yogurt - 1/2 cup
Vanilla Essence - 1/2 tsp
Milk - about 1/2 cup or enough to have a creamy batter
 
 
Method:

1. Preheat oven to 180 degrees C. Grease the baking tray
2. Melt chocolate with little milk and Melt butter & whisk them together.
3. Add yogurt, vanilla essence and sugar to chocolate-butter mix and beat till it is creamy (you can add 1 to 2 tbsp. of milk)
4. Sieve flour, cocoa powder & baking soda twice. Add this to yogurt-chocolate mix and beat until you get a smooth & creamy texture (you can add milk if necessary)
5. Add 3/4 of the chopped nuts to the batter
6. Pour the mixed batter into the prepared tin, sprinkle balance 1/4 of the nuts on top and bake at 180 deg C for about 30 – 40 minutes or until a toothpick inserted in the center comes out clean.
7. Remove and cool in the pan for 10 minutes before cutting into equal squares

 Tips:

• Tastes best with vanilla ice cream during summers or hot chocolate/caramel sauce during winners
• It freezes very well and a great snack for the kids for their break time 

Eggless Vanilla Cake with Choco chips

I baked this cake today. It turned out to be very tasty & loved by all in my family. Please do not get scared with the brown topping of the cake.. that is melted choco chips.
 

 

 

 

Ingredients:
 
Refined flour (maida)  - 1 cup
Baking Soda -  1 1/2 tsp
Baking powder  - 1 1/2 tsp
Sugar - 3 tbsp
Unsalted butter -  55 grams 
Condensed milk  - 1/2 tin (200 gms)
Milk  - 1 cup
Vanilla essence  - 1 tsp
Choco chips - 2 tbsp

Method:

1. Preheat the oven to 180 degrees
2. Grease an eight-inch round cake tin and lightly dust it with flour.
3. Sift flour with soda bicarbonate and baking powder.
4. Cream together the sugar and butter, till light and fluffy.
5. Add the condensed milk and beat well.
6. Stir in the milk and vanilla essence. Gradually add the flour, mixing well after each addition.
7. Mix well for three to four minutes till the mixture is smooth and light.
8. Pour the batter into the prepared tin, add choco chips on the top and bake for about 30 to 35 minutes.
9. Remove from the oven and turn out onto a wire rack and leave to cool completely. 

Tips:

• Tastes best with chocolate syrup or fresh cut fruits like pineapple or peaches
• Cooking time may vary in different ovens