EGGLESS SPONGE CAKE RECIPE

Egg less vanilla sponge cake-this recipe makes a great egg less cake that works as a good base for any layered cakes you want to make. You can also customize as you'd like, like throw in some nuts, chocolate chips etc. Egg less sponge cake recipe- yet another one bowl recipe of an easy to prepare egg less sponge cake....though not exactly sponge like the sponge cakes made with eggs, but good enough for an egg less version....Here I used all purpose flour / maida as I did not want to take any chance with whole wheat flour. Thus the cake is light, airy and spongy. Since I have had sponge cakes with eggs before, I can compare the taste and texture. You can also serve it plain with milk, coffee or tea. This is an easy and foolproof recipe for an egg less sponge cake that can form a base to pretty much any party cake or birthday cake you won't to put together.


INGREDIENTS:

1 and 1/2 Cup of All Purpose Flour / Maida
1 Cup Of plain Thick Yogurt [Curd]
3/4 Cup Sugar
1/2 Teaspoon Baking Soda
1 and 1/4 Teaspoon Baking Powder
1/2 Cup Vegetable Oil
1 Teaspoon Vanilla extract

METHOD:

STEP 1 - Pre-heat oven at 350 F/ 180 C. Prepare the cake mould greased with oil and butter paper. Keep this aside.
STEP 2 - Beat the yogurt well removing any lumps and add the sugar to it.

STEP  3- Beat well again and add the baking powder and baking soda to it.

STEP 4 - Beat again and set aside for 5 minutes until you see small bubbles on the surface of the mixture.

 

STEP 5 - To this mixture add the vanilla extract and oil. Mix well until the ingredients are combined.

 

STEP 6 - Sift in the flour in three batches in to this mixture.

STEP 7 - Gently fold the mixture using a whisk or rubber spatula or wooden spoon until you see no more streaks of flour.

STEP 8 - Pour in to the prepared pan and tap it firmly on the counter top a couple of times to get rid of the air bubbles.

 

STEP 9 - Bake in the pre-heated oven at 350 f/ 180 c for 25-30 minutes or till the top turns a golden brown and a tooth pick inserted into the center of the cake comes out clean.
STEP 10 - Cool the cake completely before cutting and serving.

Serve the ready sponge cake with a hot sup of tea/ coffee and enjoy.

If you like the recipe then don't forget to share a comment in comment box.

BASIC CHOCOLATE CAKE

I have already made chocolate cake few times before but this is egg less chocolate cake. The chocolate cake is soft, spongy , moist and had a lovely texture to it. I am not a trained baker but manage to bake cakes.....thanks to my daughters who loves to try and eat different things. Because of them only I am learning and trying different cakes and all. I used to make cakes with the scratch, I never buy any ready made mixes. This egg less chocolate cake is really really good. One of the best chocolate cake I have made at home. It was better than the chocolate cakes we get outside. I was searching for the simple egg less chocolate cake and google took me here. I wanted this cake to have a very homely look, because I was baking it for my daughter....who is crazy about homemade baked goodies.

INGREDIENTS:

1 and  1/2 Cups of all Purpose Flour
1 Cup Sugar
3 Tablespoon Cocoa Powder
1/4 Cup Vegetable oil
1 Cup Cold Milk
1 Teaspoon Baking Soda
1 Teaspoon Vanilla Extract
1 Teaspoon White Vinegar / Lemon Juice
A pinch of salt

METHOD:

STEP 1 - Pre-heat oven to 180 C / 350 F.
STEP 2 - Mix the sugar with the milk, oil, vanilla and vinegar. Take care to use cold milk otherwise the vinegar will curdle.[ if you are unsure how it will go, then just use water]

 

 

STEP 3 - Mix flour, cocoa powder, salt and baking soda in a bowl. Sift this dry mixture into the wet ingredients in three batches, folding it in after each addition.

STEP 4 - Don't over mix at this stage, just gently fold in until you don't see any trace of the batter. A few small lumps in the batter are fine.

STEP 5 - Lightly grease the cake tin with oil or butter and place a butter paper in it. Grease the butter paper with oil and dust a little flour over it. Remove the extra flour.
STEP 6 - Pour the cake mix in the mould and bake it in a pre-heated oven for 25-30 minutes. Depending upon the pan used, the baking time will vary. Mine took just over 25 minutes.
STEP 7 - Let the cake cool and transfer to a cooling rack or cutting board.
STEP 8 - Store the cooled and cut cake in an airtight container for upto 2 days at room temperature or in the refrigerator for upto 4 days.

Serve the homemade chocolate cake cut into desired size.


NOTE: Using the mixture of vinegar + baking soda - The reaction of vinegar with baking soda releases carbon di oxide and this aerates the batter which helps in leavening the cake, so tried making an eggless version of this chocolate cake using this reaction principle and it worked.

Recipe by Edible Garden at http://www.cookinandme.com/2012/08/eggless-chocolate-sponge-cake-eggless-recipes.html

BUTTERSCOTH ICECREAM

Butterscotch ice cream is one of the most popular ice cream. Today I am sharing the recipe of this butterscotch ice cream. Yes, you heard right, the ever-popular butterscotch ice cream ! Loved by all the age groups, even my Aai- Baba’s favourite flavour. The rich ice cream has a smooth flavour balanced wonderfully by the sweet crunch of the crushed praline. There’s a surprise coming up to you. Oh yes, making a normal butterscotch ice cream without ice cream maker. Today, let’s make some ice cream thats as creamy as store brought ones. It’s simple with stupendous texture and delightful taste!  

INGREDIENTS:
300 ml Whipping Cream

200 ml Condensed milk
1/4 teaspoon Butterscotch Essence

3-4 drops Yellow Colour

Praline [ Recipe given in notes]

METHOD:

STEP 1 – Whip the cream with the help of whisk or a hand beater until soft peaks.

STEP 2 – Then add condensed milk and mix well.

STEP 3 – Add drops of yellow colour and mix well. Keep this aside.  

STEP 4 – Here you have to make the praline. I have shared its recipe in notes.

STEP 6 – Now crush the ready praline and add to the ice cream mix.

STEP 7 – Set this ice cream in an ice cream pot for about 7-8 hours.

NOTES: How to make Praline:

Three simple ingredients is all it takes to create golden shards of crispy almond and cashew praline.

INGREDIENTS:

4 tablespoon Sugar

1 tablespoon Butter

2-3 tablespoon Chopped Cashew nuts and Almonds

METHOD:

STEP 1 – In a pan,  add sugar and heat it. Let it cook till caramalised.

STEP 2 – As the sugar get melted and caramalised, add butter to it and mix well immedieately.

STEP 3 – Add chopped almond and cashews.

STEP 4 - Pour the prepared mix on a greased tray or a platform.

STEP 5 – Allow to cool and break praline into pieces. Your praline is ready to use.

NOTE: Grind it in the grinder and use in your ice cream for crunchy bites.
             You can use it like this way also, cut it in desired shape and your healthy dry fruit chikki is ready to serve to your kids.

CHOCOLATE BROWNIE ICECREAM

This time I tried something new with my ice cream, and I will tell you it comes out so yummy. Chocolate brownie chunks mixed with chocolate ice cream. I baked a fresh brownie for this recipe which soft, gooey and really enjoyed this experience. So sharing this dessert recipe with all of you. Putting together this dessert is very simple, it doesn’t follow any assembling instructions. You can use as much brownie as you wish. You just need to follow the directions for your favourite brownie recipe. Just make it, crumble it and use it with your ice cream mix and you get amazing result. Cool creamy ice cream with gooey brownie and chocolate sauce is a superb summer treat to enjoy.

INGREDIENTS:

300 ml Whipping Cream

200 ml Condensed Milk

3 tablespoon Chocolate Sauce

Brownie

METHOD:

STEP 1 – Whip the cream in a bowl with the help of a whisk or hand beater till soft peaks.

STEP 2 – Then add condensed milk and chocolate sauce and mix well.

 

STEP 3 - Crumble the brownie and add to the above mixture and mix well.

STEP 4 – Pour the ice cream mix into an ice cream pot and let it refrigerate for 7-8 hours.

        Scoop this and serve this new flavour and I am sure you will love this.

NOTE: I have shared chocolate brownie recipe separately in one of my post.

CHOCOLATE BROWNIES

For those of us who need to keep gluten-free, these brownies will satisfy the chocolate craving. This is very simple brownie recipe that have the right chocolate flavour without being too rich. It is an easy one-bowl recipe. Just combining wet and dry ingredients separately, simple stir everything together and it makes a reliably delicious, moist, gooey brownie.

INGREDIENTS:

100 gms Dark Chocolate [ Grated]

1 1/3 cups Refined Flour [ Maida]

1 cup Caster Sugar

1 teaspoon Vanilla Essence

100 gms Butter

½ cup Milk

2 teaspoon Baking Powder

METHOD:

STEP 1 – Preheat the oven at 180 degree Celsius for 15 mins.

STEP 2 – Melt butter and dark chocolate in microwave or by double boiler method.

STEP 3 – In this, add castor sugar and mix well.

STEP 4 – Then add vanilla essence and mix.

STEP 5 – Sieve maida with baking powder and then mix this with the chocolate mix.

STEP 6 – Next add milk, little by little, mixing continuously.

STEP 7 – Grease silicon / aluminium mould with butter and pour the mixture into it.

STEP 8 – Bake this at 180 degree Celsius for 20 -25 mins. You can check it with the help of a toothpick / greased knife. Let it cool for 10 -15 minutes and then demould it.

                                     Cut it into squares, dust some castor sugar and serve.