Yummy cakes

Plum_cake_L2Ingredients : 120gm flour ; 2eggs ; 20gm mix fruit jam ; 120gm butter ; 2 to 3 drops vanilla essence ; 5gm baking powder ; 8gm raisins ; 30gm broken cashews and walnuts ; 120gm tutti-frutti ; 40gm dates and dry figs ; 2gm cinnamon and nutmeg ; 150ml dark rum and beer ; 100gm sugar. ———————- For the icing : 1egg white ; 2gm cream of tartar ; 150gm icing sugar.
Method : Soak dates, cashew nuts, raisins, tutti-frutti in red wine, rum and beer, at least 20-25days prior, so that the fruits absorb all the spirits.  Mix butter, sugar, vanilla essence along with the 2eggs.  Fold in the sifted flour and baking powder.  Add the soaked ingredients to this mixture.  Grease the cake tin and place a sheet  of butter paper on the bottom.  Pour the cake batter into the tin and bake at 160 degrees Celsius for about 20 to 25mins.  Leave aside to cool.
For the icing : Beat the egg whites, powdered sugar, and cream of tartar on low speed until stiff and white.  Pour the icing on the cake and leave to dry.  Serve chilled.
spider_web_cakeIngredients : 1cup maida ; 1egg (beaten) ; 1/2cup butter (at room temperature) ; 3/4tsp baking powder ; 1/2tsp baking soda ; 1/2tsp vanilla essence ; 3/4cup sugar ; 1/2cup milk (use only if the batter is too dry)
Topping : 100gm dark chocolate (melted with 1tsp of butter) ; 1cup fresh cream ; 1/4 cup sugar ; a few drops of vanilla essence.
Method : Sift the flour, baking soda and baking powder together.  Keep aside. Cream the butter and sugar together until smooth, add egg and vanilla essence to this and mix well to form a smooth batter.  Now, add flour to this and mix well.  Grease and line a cupcake tray.  Spoon the batter into the cavities and bake for 15 mins at 180 degrees Celsius or until done.  Take out from oven and allow them to cool down completely before icing them.  Mix fresh cream, sugar, vanilla essence together.  Whip this until it begins to form soft peaks.  Pour this mixture into a piping bag with a narrow nozzle.  Once the cupcakes have cooled down, spread the chocolate evenly on the surface.  Then use the piping bag, with the fresh cream to draw concentric circles, followed by diagonal lines to represent a web.  Let the cupcakes rest for 15mins before serving..

Eggless cakes recipes

yoghurt-cake(1) MOIST EGGLESS CHOCOLATE CAKE———Nishta Asrani.

Dry Ingredients :——1cup flour; 1cup powdered sugar; 1/2 cup cocoa powder; 1tsp baking powder; 1tsp baking soda; 12tsp salt.

Wet Ingredients :—-1/2cup oil; 1/2cup hot water; 1/2cup cold milk; 1tbsp vanilla essence; 2tbsp yoghurt (dahi).

Method :—-Pre-heat oven to 180degreeC. Grease a baking tin with some vegetable oil. Take the Dry Ingredients—-flour, sugar, cocoa powder, baking powder, baking soda and salt——–in a bowl. Keep aside. In another bowl, whisk together 1/2cup oil and 1/2cup hot water till well blen——ded. let it cool down a bit. Once done, add milk and vanilla essence. Mix well. Now gradually pour the wet ingredients into the dry ingredients and whisk them together. Pour the whole into the greased tin. Bake it in the oven for 35-40mins at 160degrees or till the toothpick inserted comes out clean. Smother some chocolate ganache / sauce on the cake.

(2) EGGLESS ATTA CAKE :—-Poonam Gupta.

Ingredients :—-2cups atta (whole wheat flour); 1-2cups sugar; 1/2tbsp baking powder; 1 1/2tbsp soda bicarbonate (meetha soda); 2tbsp cinnamon; 3/4cup refined oil; 1cup curd; water to be added according to consistency of batter. Walnuts,/raisins/figs for garnishing. (optional).

Preheat oven to 200degrees C

Method:—-Mix all the dry ingredients together in a large bowl. Blend the curd and oil together in another bowl. Then mix the dry ingredients into this bowl and blend well. Bring it to DRIPPING CONSISTENCY, adding water, if needed. Oil the bottom of a baking dish. Bake at 170degree C for 1hour, 15mins., checking at intervals. Cut and serve, when cool.

(3) MARBLE CAKE :————-Tarla Dalal.

Ingredients : 140gms. maida; 2tsp (levelled) baking powder; 1/2tsp baking soda; 1/2tin (200gms) condensed milk; 60ml melted butter; 1tsp vanilla essence; 1tbsp cocoa powder; 2tsp powdered sugar (for soaking). Chocolate Butter Icing; grated chocolate and cherries for garnishing.

Method : Sieve the flour, baking powder and baking soda together. Mix condensed milk, flour, melted butter, vanilla essence and 1/2teacup water. Divide the mixture into 2 parts. In one part, add the cocoa and mix well. Grease and dust a 175mm (7″) diameter ring mould tin. Put 1tbsp of each mixture alternatively in the tin. Make another layer over the first, but this time put the cocoa mixture over the white mixture and vice versa. Bake in oven for 25mins. Cool the cake. Dissolve the sugar in 1/2teacup of water and soak the cake thoroughly in the sugar syrup. Cover with chocolate butter icing. Decorate with grated chocolate and cherries and serve.