cake · dessert

Orange sponge cake using Tang ready mix

Sudden craving for orange sponge cake on a lazy afternoon and realised I had all the ingredients at home except oranges, so what did I do? I used Tang orange mix.. you know the ready made orange juice mix that is available in market, even Rasna would do for that matter. 

So the rest of the recipe remains same as all the other ones with egg except minor changes. For convenience I am going to re-write the recipe with the little “Tang” tweak.


Ingredients

1 cup Refined wheat four (maida) + extra flour for dusting cake tin
1/2 cup castor sugar
1/4 cup tang or rasna orange mix
3 eggs at room temperature
1/2 cup unsalted butter at room temperature
1 tsp Baking soda
1 tsp Baking powder
1 tsp oil

Preheat oven at 180 degrees.

Sieve flour, baking powder and baking soda into a large bowl. Give it a mix using spatula.

In a separate bowl, beat the eggs till light and fluffy. Add butter and beat again. Now add sugar and ready made orange mix and beat for not more than a minute.

Fold in the liquid into dry ingredients little at a time and mix using spatula. You will not need an electric beater for doing this, just fold in the liquid little at a time. Move the spatula in same direction, this helps incorporate air into the mix. Once all the liquid is over, give it one solid mix and its done.

Grease your cake tin using oil and dust it with some flour.

Pour the mixture into the tin and bake at 180 degrees for 40-45 minutes. 

After 40 minutes check if the cake is done by inserting a toothpick in the center, it should come out clean and adjust the time accordingly. You know the drill. 

psst.. you might have realised I did not add any essence, this is because orange mix does a good job of covering up the egg smell and orange is a strong flavour by itself.

another one, ever wondered why castor sugar is mentioned in a lot of recipes, what’s the difference!!?? It is regular sugar except tinier in size, so basically they are really tiny granules of sugar. Advantage? Recently I learnt that tiny granules of sugar is better than powdered sugar in the sense that it helps retain the air bubbles better, there by making the cake fluffier.

Enjoy this yummilicious cake and remember me 🙂












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cake · dessert

Milk Chocolate Cake

Sharing some of the pictures of this beautiful milk chocolate cake that I baked 20 mins back.. these pictures couldn’t be more fresh! I wanted to upload the pictures as soon as its ready and here they are…

Milk chocolate cake.. made using eggs. Used milk chocolate bar instead of sugar! Topped it up with goodness of walnuts.

Rainingfood.com milk chocolate cake


As promised, here is the recipe for this mouth watering cake..

Ingredients
1 cup flour
3 eggs at room temperature
1/2 cup margarine (salt free butter) at room temperature
1/2 to 3/4 cup milk chocolate depending on how sweet you want. 1/2 cup chocolate gives mild sweet flavour.
1/4 cup melted chocolate or 1/4 cup cocoa powder
1 tsp baking soda
1 tsp baking powder
1/2 cup walnuts cut into small pieces
Pinch of salt

Mix all dry ingredients in a bowl.
In a separate bowl, mix butter, chocolate, eggs till the batter turns fluffy, use beater for about 3 minutes. Now add the batter to dry ingredients and mix using spatula first and then use beater for 5 minutes. Mix the batter in one direction only.

Grease the baking tray and dust it with some flour.
Preheat the microwave at 220 degrees.

Put the batter in baking tray and sprinkle walnut pieces on top.
Place the tray in microwave and bake for 30 minutes.


Baking tip :
While baking, always use ingredients at room temperature.

Rainingfood.com milk chocolate cake
Clung to the baking tray.. waiting to come out

Rainingfood.com milk chocolate cake

Rainingfood.com milk chocolate cake

dessert · eggless cake

Eggless Milk Chocolate Cake!

Blogging after a really really long time, so I will make sure it is worthy of your time 🙂
This is an egg less cake recipe that came out of no where! Wanted to make a tofu cake and finally realized I did not have it and that is how this yummy recipe came into being!

No eggs, no excess fat, no exotic ingredients, this delightful cake will surely win your heart. 


Ingredients

1/2 cup Mirinda (or any aerated orange juice)
1/2 cup minced fresh paneer
1/4 cup milk
2 cups flour
1 cup powdered sugar
1/2 cup milk powder
2 tsp baking soda
1 tsp baking powder
1/2 cup vegetable oil
1/2 tsp butter 

Ingredients for chocolate sauce 
1/4 cup pieces of milk chocolate bar
1 heaped tsp cocoa powder

Put flour, baking powder, baking soda, pinch of salt in a bowl and mix well.

Add paneer, milk, oil and Mirinda and mix thoroughly using wooden spatula.
Now use an electric blender and beat the mixture for not more than 3 minutes.

Meanwhile, preheat the microwave at 170 degrees.

Grease your baking tin with butter and lightly dust with flour. Pour the batter in it. Microwave at 170 degrees for 30 minutes. Open microwave after 30 minutes and insert a toothpick in the cake, if it comes out clean, its done, otherwise keep it for 5 more minutes. Do all this in a fraction of second, and don’t keep it open for long if its not completely baked.

Give a standing time of about 3 minutes and invert it on a wire rack.

Soft, plump spongy and most important of all, “egg-less” cake is ready!


For the sauce, microwave milk chocolate for 20 seconds and set aside till it melts completely. Do not over heat. Mix the cocoa powder and milky chocolate sauce is ready.

After the cake cools down, pour chocolate sauce on top, alternately you can pour the sauce at the time of serving.


dessert

Gulab Jamun

Gulab jamuns are undoubtedly every Indian’s favorite sweet. Of the gulab jamuns I have had, my favorite has been Haldiram. If you know of any other brands or places, let me know! I like them when they are not tooo soggy yet soft, basically, a littleee bit spongy.

This is one of those dishes which I never thought, will get it right in the very first attempt. Well, they look so simple when eating, but require as much caution and care while preparing. Most critical part is making sure, it is not left half cooked in the center, and the second most is the proportion of each of the ingredients you are using for the dough, which obviously gives you the desired texture.



First things first, how to fry them. If you are not new to this then skip it! For me, the initial few jamuns turned out to be disaster, I wasted 5 jamuns before I got the process right. So sharing my experience so you can avoid the wastage.
1)Use the smallest burner of the stove.
2)Always keep the flame lowest.
3)Initially, for heating the oil, put it on high flame.
4)If you are a first timer like me, make small balls. Mine were 3/4th of an inch in diameter. Eventually they turned out to be 11/2 inch. I feel that the smaller the balls, the better are the chances of getting evenly cooked inside out.
5)Make sure the balls are smooth, without any cracks. Keep all the balls ready before frying.
6)Fry 4-5 jamuns at a time.
7)To check if the temperature is right, simmer the flame, make a tiny ball of dough and drop it in oil. It first stays at the bottom of the kadhai and takes at least 3-4 seconds for the ball to come up and float. To turn golden brown, it should take at least 8 seconds. If you feel it is happening too fast then turn off the flame and wait for 2 minutes, then turn it on low flame.  Once it turns golden brown, pick it using a slotted spoon and place it on paper towel. Give it 2 minutes to rest and use a knife to cut in half and check if its evenly cooked. If not, its possible that the temperature was too high and it browned outside too quickly without getting cooked inside. If all goes well, then off you go!

The ingredients
For Jamuns
1 cup skimmed milk powder 
[I used every day milk powder, contains powder and sugar]
2 tbsp plain flour
3 tbsp thick yoghurt 
3/4 tsp baking soda
2 tsp ghee

For sugar syrup

1 cup sugar
11/2 cup water
Few saffron stands [optional]
2 green cardamoms – take out the seeds inside and slightly crush [optional]

Mix all the dry ingredients for jamun first. Now add 1 tbsp yoghurt at a time till it is sufficient to make smooth non sticky dough. Apply some ghee on your hands and knead the dough till its smooth.


Apply ghee on your hands and make small balls that are smooth without cracks. [Refer to steps mentioned above]

Put sugar and water in a vessel and bring to boil till sugar dissolves completely. Mix saffron stands and cardamom powder. Keep it warm.

Heat oil in kadhai, once hot, simmer the flame and fry 4 jamuns at a time, not more. [Refer to steps mentioned above] Place the jamuns on paper towel for few seconds to remove excess oil and quickly dip them in sugar syrup. If they become cold, they will take long time to absorb the syrup.

Gulab jamuns are ready! Serve hot . For later use, store them in fridge in air tight container and microwave for 30 seconds before serving.




dessert · eggless cake

Eggless Chocolate Sponge Cake

The mystery has been unveiled! the mystery that has been haunting me for a long time.. mystery behind egg-less “Sponge” cake! who could have imagined that my 69th post will be dedicated to my long pending wish which I can say is almost fulfilled today – “Egg-less baking” 🙂

I have shared eggless cake recipe in the past also, here, here and here  and I was equally excited then too 🙂
The first cake uses milkmaid, the second and third uses mawa (khoya).
So its important to dwell on the difference between the outcome of those recipes and today’s.





Fluffiness

Today’s cake beats all other cakes in this department. This is the closest one can get to cake containing egg. Among previous recipes, mawa cakes were better than milkmaid.

Moistness

I noticed that all the cakes were equally moist, today’s was little less than rest. A Little…


Taste

The mawa cakes had a very Indian flavor to it. As you are using mawa, they taste a bit like Gulab Jamun. I just love the taste of mawa, enjoy every bite of it.. Hence, the mawa cakes are my personal favorite when it comes to taste. It may vary from person to person. Today’s cake is very English.

So lets jump to the recipe now..

Ingredients

2 cups flour

1 cup sugar
1/4 cup mawa
3/4 cup milk
1 tsp baking powder
2 tsp baking soda
1/2 cup Silken Tofu 
[I used Morinu Silken Firm Tofu]
1 tsp coffee powder mixed in 1 tbsp hot water
1/2 cup cocoa powder
3/4 cup vegetable oil
1 tsp vanilla extract 
[5 drops of vanilla essence]
pinch of salt

Put tofu and sugar in a mixer and make puree.


Put flour, cocoa powder, baking powder, baking soda, pinch of salt in a bowl and mix well.
Heat milk till its luke warm and add mawa to it, use your hand and mix till mawa dissolves in milk.
Add tofu, milk, hot coffee, oil and vanilla extract and mix thoroughly using wooden spatula.
Now use an electric blender and beat the mixture for no more than 3 minutes.

Meanwhile, preheat the microwave at 170 degrees.

Grease your baking tin with butter and lightly dust with flour. Pour the batter in it. Microwave at 170 degrees for 25-30 minutes. Open microwave door after 25 minutes and insert a toothpick in the cake, if it comes out clean, its done, otherwise keep it for 5 more minutes. Do all this in a fraction of second, and don’t keep it open for long if its not completely baked.

Soft, plump spongy and most important of all, “egg-less” cake is ready!









dessert · sponge cake · sweet dish

Chocolate and Orange Marble Cake

This beautiful cake was a small presentation to my Mom when I visited my home town last weekend.

 Mother’s day is everyday, but today being the “Official” Mother’s day , I thought its a great occasion to share this recipe.

She stores it in her favourite Tupperware container in fridge. When she feels like having, she would microwave a piece for few seconds and then have it at tea time or pair it with custard in the night.
Mom wouldn’t stop “wowing” with each bite she has. That cute expression on her face makes my little effort worth its while. I love you Mom. 



Here is the secret recipe to win your Mom’s heart time and again 🙂

 Ingredients

1 heaped cup plain flour (Maida)
1 tsp Baking soda
1 tsp Baking Powder
3 Eggs (At room temperature)
1/2 cup mawa (khoya)
[Don’t use the stiff chunk of mawa that you bought from store directly. Use your fingers and make it a little powdery. Take 1/2 cup of this powdery mawa, do not over stuff the cup.]
1/4 cup Orange pulp (No water)
1/2 cup Unsalted butter (At room temperature)
1/4 cup Cocoa powder
1 tsp vanilla extract or 5-6 drops of vanilla essence
1 cup powdered sugar
Pinch of Salt




Take a clean dry bowl and sift maida,baking powder and baking soda. Mix thoroughly.
In a separate bowl, combine eggs, butter,sugar,vanilla extract (or essence), mawa. Beat and mix well.

If using oven, preheat the oven at 150 degrees.
If using cooker, preheat the cooker on low flame for 5 minutes. Lid closed, without whistle.

Combine maida with liquid mixture. Use a wooden spatula and mix well. Beat well for 2 minutes, not more.

Transfer half of the content to a separate bowl, add cocoa powder and mix well.
Add orange pulp to contents of first bowl and mix well.

If using oven, grease baking tin with butter and dust with maida. Pour the mixture with cocoa powder into the tin, now pour the mixture with orange pulp on top. Bake at 150 degrees for 45 minutes. Insert a toothpick and check if its ready(toothpick will come out clean if ready). If not, bake for another 10 minutes.

If using cooker, place an empty vessel and on top of it, place the baking tin. Make sure that baking tin is not  in direct contact with bottom of the cooker. Cover the lid and do not put the whistle. Leave it on low flame for 30 minutes. Afterwards, check if the cake has baked completely by inserting a toothpick(it should come out clean). If the cake is not done completely, allow it to bake for another 10 minutes and check again.

**Baking time in cooker varies based on size, thickness, make of the cooker.

After it is done, allow it to cool for 5 minutes. (Not under the fan, let it cool naturally.)
Invert it on to a wire rack as it provides free flow of air.

Cake is ready!! 🙂




chocolate · dessert · icing · mawa eggless cake · sweet dish · Uncategorized

Eggless chocolate sponge cake using mawa

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This sponge cake is in continuation to plain eggless sponge cake
This is chocolate eggless cake with chocolate icing on top. 
I have fond memories of this cake when I baked it first time for a friend’s birthday. It was appreciated by one and all, moreover a pleasant surprise for my friend.
A very simple and easy recipe. Here it goes,

Ingredients

2 cups plain flour

1 cup mawa
[Don’t use the stiff chunk of mawa that you bought from store directly. Use your fingers and make it a little powdery. Take 3/4th cup of this powdery mawa, do not over stuff the cup.]

2 tsp Baking powder
1 tsp Baking soda
1/2 cup vegetable oil
[Use fresh oil]
1 cup castor sugar/Regular powdered sugar
4 Tbsp curd
[Very important : should be homemade. Curd available outside contain excessive amounts of curdling ingredients(ex : yeast etc in large amounts) can spoil the texture of cake]
1/4th cup melted dark chocolate
[Should be just enough hot to keep it from solidifying]
1/2 cup orange juice (no water)
1 tsp vanilla extract or 5-6 drops of vanilla essence

Icing
1/4th cup melted dark chocolate
1/4th cup fresh cream(I used Amul fresh cream)
1/2 cup icing sugar



Take a clean dry bowl and sift maida,baking powder and baking soda. Mix thoroughly.
In a separate bowl, combine oil,sugar,orange juice, vanilla syrup (or essence), curd, mawa. Beat and mix well.

If using oven, preheat the oven at 150 degrees.
If using cooker, preheat the cooker on low flame for 5 minutes. Lid closed, without whistle.

Combine maida with liquid mixture. Use a wooden spatula and mix well. Beat well for 2 minutes, not more.

Transfer half of the content to a separate bowl, add 1/4th cup chocolate sauce and mix well. Transfer it back to rest of the content and stir just twice. The two mixtures need not be blend completely.

If using oven, grease baking tin with butter and dust with maida. Pour the mixture. Bake at 150 degrees for 45 minutes. Insert a toothpick and check if its ready(toothpick will come out clean if ready). If not, bake for another 10 minutes.

If using cooker, place an empty vessel and on top of it, place the baking tin. Make sure that baking tin is not  in direct contact with bottom of the cooker. Cover the lid and do not put the whistle. Leave it on low flame for 30 minutes. Afterwards, check if the cake has baked completely by inserting a toothpick(it should come out clean). If the cake is not done completely, allow it to bake for another 10 minutes and check again.

**Baking time in cooker varies based on size, thickness, make of the cooker.

After it is done, allow it to cool for 5 minutes. (Not under the fan, let it cool naturally.)
Invert it on to a wire rack as it provides free flow of air.

Cake is ready!! 🙂

Icing
Icing should be done only after cake has cooled down to room temperature.
Mix ingredients of icing, pour it into an icing tube and apply it on the cake in a pattern of your liking 🙂
If you do not have icing tube, you may simply spread it on the cake just like butter on bread.
[Icing tube alternative, pour the cream into a small plastic bag, tie the open end tightly. Make a small cut on one corner using scissors. Use it like icing tube by pressing gently.]