I don't even remember now how I came up with this, may be it was when I was trying to come up with lighter cake, but it was instant success. I have made this so many times and recently almonds with white chocolate with lemon cream I got from Costco reminded me of this taste. Cant wait to make this one again. One of the lightest and fluffiest cake I have made.


Ingredients
1.5 Cup - 1.5 tbsp. maida
1.5 tbsp Corn Flour
1/4 tsp Baking Soda
1/4 tsp Salt
1.5 Cup + 1 tbsp Sugar
2 Lemons
3 Eggs
1/2 Cup Oil
1/2 tsp Vanilla Essence
1/4 tsp Cream of tartar

Method

• Preheat oven to 325F/165C
• Sieve through maida, corn flour, baking soda, salt and 1.5 cup of sugar together
• Separate egg whites from yolk.
• Beat egg whites till they are foamy
• Add in cream of tartar and beat till soft peaks are formed
• Add in remaining 1 tbsp. of sugar and beat till hard peaks are formed. Keep aside
• In a bowl beat egg yolk, zest of both the lemons, 1 tbsp. lemon juice, oil, vanilla essence and 2/3 cup of water together.
• Add in the sieved flour mixture and beat till smooth
• Fold in egg whites 1/3 at a time very gently till all the mixture is incorporated.
• Grease 8.5inch loaf pan and pour the cake batter in it.
• Bake in oven at 325F/165C for 45 minutes. Take out of oven and let it cool.

Notes
To measure maida and corn starch, first measure 1.5 tbps of corn flour and add it to the bottom of the cup and then add in more maida till it is 1.5 cup. You can instead use cake flour 1.5 cup instead of these two ingredients but maida and corn starch mixture is replacement for the same.

This was one of my impromptu attempt to bake something that turned out quite great. It had been long time since I had the frosting in the fridge so thought about baking something to use that one and these cupcakes worked perfectly well with the frosting.


Ingredients
2 Cup Sugar
2 Spoon Vanilla Essence
1 Egg
1/2 Cup Oil
1 Cup Milk
1.75 Cup Maida
1 Cup Coco Powder
1 Spoon Baking Powder
1 Spoon Baking Soda
1/2 Spoon Salt
2 Spoon Instant Coffee

Method

• Preheat oven at 325F/160C
• Mix together egg, sugar and vanilla essence.
• Add in oil and milk and whisk the mixture over medium speed.
• Sieve maida, coco powder, baking powder and baking soda couple of times to form homogeneous mixture.
• Add the sieved contents and salt in the egg-oil-milk mixture and whisk on low speed till well combined about 2 minutes
• Warm 1 cup of water with coffee in microwave for about a minute.
• Add the coffee to the cake mixture and whisk on low speed for another 2 minutes.
• Line around the cupcake pan with around 14 cup cake liners and fill them with the cake mixture about 3/4th level in each.
• Bake in the oven for 18 minutes.
• Allow the cakes to cool off for at least an hour and then serve with frosting and optionally filling

Notes

I didn't use the filling but chocolate ganache would be great option.
I used chocolate butter cream that I have made previously to frost another cake as the frosting and it went well.

This recipe is inspired by the Corn Aappe Recipe I had posted long time back.. I thought little taste change in same recipe would bring variation and thats how this one came to life :)


Ingredients
4 Cup Sweet Corn
2 Cup Rawa
4 Green Chillies
1 Cup Methi Leaves
1 Cup Coriander Leaves
1/2 Spoon Garlic Paste
1/4 Spoon Ino
Salt to taste

Method

• In a mixie, crush together green chilies and corn till smooth paste.
• Add in salt, rawa, garlic paste and mix.
• Add in finely chopped methi leaves and coriander leaves and mix.
• Add in ino and if required little water and make batter by mixing well.
• Heat the aappe pan and sprinkle drop of oil in the pan and pour in spoon of batter in each appe cup.
• Cook the appe till they become brown, flip and let it cook till the other side browns too, serve hot

Notes
If using frozen sweet corn microwave them for couple of minutes so that making paste is easier.

Atul's mom had asked me for egg-less cake recipe almost 6 months back but every time something or the other came up and I didn't get chance to try out anything. Today that we are going to his place for snacks I thought that it would be perfect time to try out and see how she likes it. The cake looks, tastes awesome. It is perfectly moist and fluffy, i think i like it better than this chocolate cake with the eggs or this birthday chocolate cake again with the eggs.


Ingredients
4.5 Cup Maida
1 Cup Coco Powder
3 Cup Sugar
1 Cup Oil
1 Spoon Baking Soda
2 Spoon Vanilla Essence
1 Spoon Salt

Method

• Preheat oven to 350F/175C
• Sieve together maida and coco powder in a bowl.
• Add in baking soda and salt and mix well.
• In another bigger bowl, add in oil, 3 cups of water, Vanilla Essence and beat it together until frothy.
• Add in sugar and blend again.
• Sieve in the maida-coco mixture into it and beat till mixed well.
• Grease the baking pan and pour the mixture in it.
• Bake the cake for 50 minutes on 350F/180C, turning it after 35minutes.

Notes
I drizzled it with Chocolate Ganache and decorated it with the saved white chocolate cream cheese frosting.
If you are going to decorate on top of Ganache then let it set down for 3-4 hours because i didn't and the decoration kept sliding off the place i intended it to stay.

I had made these when mom dad were around but they weren't perfect especially they were little on drier side. So this time I made little bit change in quantities and they come out perfect. I frosted them with White Chocolate Cream Cheese Frosting.


Ingredients
2.5 Cup Maida
1/4 Spoon Coca Powder
1/4 Spoon Baking Soda
1/4 Spoon Salt
1.5 Cup Sugar
1 Egg
1.5 Cup Oil
2 Spoon Curd
1 Spoon Liquid Red Food Color
1/4 Spoon Vinegar
1/4 Spoon Vanilla Essence

Method

• Preheat oven to 350F/175C
• Sieve Maida and Coca Powder in a bowl
• Mix in baking soda, salt and sugar in it
• In separate bowl add in egg, oil, red food color, vanilla essence and vinegar.
• In a cup add in the curd and fill it with water. Mix well with the fork and add it to the wet mixture (oil-egg mixture)
• Beat the mixture on low speed till smooth
• Add in sieved dry mixture of maida-coca powder a cup at a time and beat slowly till it accommodates in the mixture.
• Line the cupcake pan with the paper cups. Divide the mixture in 12 cups.
• Bake the cake on 350F/175C for 22 minutes

Notes
I normally turn around the cupcakes after 70% of baking time in this case around 15 minutes. It helps in even baking of the cakes.

Recently i started watching food network and some programs are really good.. One of them is Cup cake wars.. I was amazed at how people come up with their own recipe and create those beautiful cupcakes. So here i my share of mix and match inspired cup cake.


Ingredients
4 Cup Maida
3 Cup Dates
2 Cup Milk
1 Cup Butter
2 Cup Cream
1 Cup Icing Sugar
1.5 Cup Sugar
2 Eggs
2 Lemons
1 Spoon Baking Powder
1/4 Spoon Baking Soda
Salt to taste

Method

• Grind a cup of dates in with the milk to form smooth paste. Keep aside.
• Whip sugar and butter using hand mixer till mixture is smooth and fluffy
• Add eggs and blend well to get smooth mixture.
• Sieve Maida, Baking powder, baking soda and salt together.
• Add it to the butter, sugar - egg mixture in portions alternating with milk-date mixture, beating well with each addition.
• Add in remaining 2 cups of dates - chopped and a lemon's peel grated and as well as its juice. Mix lightly till combined.
• Preheat oven to 350F/180C
• Line the cupcake pan with the cupcake paper cups and fill each of them to 2/3rd with the cake batter
• Bake the cakes at 350F/180C for 25 minutes. Keep aside to cool down completely.
• Add cream in a bowl and mix it with the icing sugar.
• Whip it using hand mixer on low speed till the cream becomes fluffy and stiff
• Scoop it on each cup cake or decorate using piping bag. Garnish with grated lemon peels.

Notes
I created a cone that i made from the parchment paper and piped the icing on top of few cakes and scooped the icing on others. So making cone is alternate to using piping bag :)
While whipping the cream its better to use hand mixer as its easy, fast and reliable. :)

These days its been raining so much that I had to drive to and from work. Most of the days I end up getting stuck in traffic and by the time I reach home I dont feel like adventuring into anything other than meals.. Yesterday I decided to beat the traffic by leaving early instead and glad it did almost work (got stuck in traffic for just 5 minutes that's an achievement :)). When I reached home I realized that my laptop had succumbed to death just last night and I had to revive it before I can continue my work from home. So while my laptop was getting its life I decided to bake these ones especially with almonds because these days I have become little forgetful. They say almonds help improve memory :D now is the time to see if they can :) Thankfully my laptop has become as good as new and working even better than what it was like when it was new. I give credit to win7 and also to the fact that I kept it light unlike those whole bunch of installs that came from Dell. Now I am looking forward to see if my memory can come back after this almond's dose :) So here I am sharing this extremely simple recipe of these delicious cakes I made.


Ingredients
1 Cup Butter
2 Cup Sugar
4 Cup Maida
2 Cup Choco-chips
3/4 Cup Almonds
1 Cup Milk
4 Spoon Brown Sugar
2 Spoon Vanilla Essence
1 Spoon Baking Soda
1/2 Spoon Baking Powder
2 Eggs
Salt to taste

Method

• In a bowl beat sugar and butter till its fluffy.
• Add in eggs and beat again.
• Add in vanilla essence, milk and beat till creamy, fluffy mixture is formed.
• Add in maida, baking soda, baking powder and salt to taste and mix in with light hands till everything is nicely accommodated in the egg-butter-sugar mixture.
• Add in 1.5 cups of choco-chips and mix lightly. Keep aside
• Chop almonds to coarse pieces and mix them with brown sugar and remaining 1/2 cup choco-chips. Keep aside
• Preheat oven to 350F/180C.
• Grease muffin pans and fill them in with the batter to 2/3rd level each.
• Sprinkle the almond-chocochip-sugar mixture on all these muffins equally.
• Bake the muffins at 350F/180C for 25 minutes.

Notes
I used raw almonds and sprinkled them on top instead of mixing it in the batter. The almonds were roasted amazingly while the cake baked.
I also mixed in brown sugar and chocochips with the almonds because I thought it would give nice sweetness to the cake while taking a bite. And guess what it really worked :)

I had been making pan cakes for quite some time. One of the easiest and tasty breakfast. I had made it with cranberries, mangoes, blue berries earlier. Today I didn't have any of the fruits that would go in it. So I decided to make it with what I had plenty - Dates and Chocochips. The pan cakes came out really nice and we had hearty breakfast on such a lovely bright day.


Ingredients
1/2 Cup Dates
1/4 Cup Choco Chips
1/2 Cup Wheat Flour
1/2 Cup Maida
3/4 Cup Curd
1 Egg
3/4 Spoon Sugar
1/2 Spoon Vanilla Essense
1/4 Spoon Baking Powder
1/4 Spoon Baking Soda
2.5 Spoon Melted Butter
Salt to taste
Oil

Method

• Deseed the Dates and chop them into small pieces. Keep aside.
• Sieve together wheat flour and maida
• Add Sugar, salt, baking powder and baking soda and mix well
• Add egg, curd, melted butter and vanilla essence. Mix well.
• Add 1/2 cup warm water and mix well to flowing consistency.
• Heat a nonstick pan over medium flame.
• Pour the pan cake batter 1/2 cup at a time on the non stick pan and top it with some choco-chips and dates
• Over medium-low heat, cook the pan cakes till golden brown in color and bubbles up the top side. Flip and golden the other side too. Serve with honey and or maple syrup

Notes
The batter is so non sticky that I didnt have to grease the pan at all.
Ajoy felt that the sweetness from Dates was little too much, I guess using Dark choco chips might be good idea to balance the sweetness. I didnt have dark choco chips sot used semi sweet chips.

After a long time, I thought of trying out something from my so called 'bible' - a cookery book gifted to me during wedding :) This recipe though not exactly similar but is inspired from there. It is easy to digest yet spicy enough to enjoy, making it a good breakfast.


Ingredients
1 Cup Mung Daal
2 Spoon Besan
6 Garlic Cloves
1 Inch Ginger
2 Green Chillies
1 Spoon Jeera
1/2 Spoon Red Chilli Powder
1/4 Spoon Turmeric Powder
A Pinch of Eating Soda
Salt
Oil

Method

• Soak Mung Daal in water for 5-6 hours
• After the mung daal is soaked, add garlic cloves, ginger, green chilies and jeera to the mixer with couple spoon of water and grind to rough paste
• Add mung daal without water in it and grind the paste
• To this paste add in besan, red chilli powder, turmeric powder, salt and eating soda and mix well
• Heat oil in pan and fry small quantites of the paste we preapred earlier to get crispy wadas

Notes
Recipe had some more items like coconut, onions, curry leaves etc to be added but I think I liked this way better. It went really well with the coconut chutney

Well this time around in Cosco I found fresh cranberries and since I love cranberry juice I thought of buying that packet and trying it out.. The first bite of cranberry and I was sure that I cant have it as it is and have to make something out of it. And then after searching for lot many recipes, none were appealing enough to try out. That is when I decided to try my own one from the few ones I read.


Ingredients
2 Cup Maida
1 Cup Sugar
1 Cup Cranberries
1 Cup Choco Chips
1 Cup Mixed Nuts
1 Cup Grapes
1/2 Cup Melted Butter
1.5 Spoon Baking Powder
1/2 Spoon Baking Soda
1 Egg
4 Spoon Chocolate Sauce
Salt to taste

Method

• Chop the mixed nuts, cranberries and mix them with choco chips and keep aside.
• Sift through Maida, Baking Powder, Baking Soda and Salt couple of times.
• Preheat oven to 350F/180C
• Grease the loaf pan/any other baking pan with butter
• In a large bowl, take this sift through mixture, add in sugar and mix well
• Add in melted butter and mix with hands to form a crumbly mixture
• Grind grapes in the mixie to get its juice. Add in the mixture in bowl
• Add egg and nuts-berry=chocochip mixture. Mix well.
• Pour the batter in the previously greased pan and bake it in the oven over 350F/180C for 45 minutes.
• Let the cake cool down and then sprinkle the chocolate sauce over its top and serve.

Notes
Dont worry if the batter isn't of flowing consistency, its normal. The batter in this case is more of a moist thick mixture.
I already had the mixed nuts bottle at home so I used that one, but you can combine any kind of nuts like cashews, almonds, walnuts, peanuts.

Few days back I made 'Khatakhata' - a special mixed vegetable dish from konkani cuisine. It needs pumpkin and I looked for it through all grocery stores, super markets, indian stores but every one said its out of season. But Wholes food had canned pumpkin and I thought of giving it a try. But when I opened the can I found that it was mashed one and not cubed ones. So I couldnt use that in the khatkhata. (Yes recipe will come for it when I cook it next time as this time I forgot to take pics). Then I was looking for all pumpkin recipes that can use puree of Pumpkin and found that cupcakes use them. So finally after reading lot I came up with this my version. Once it started baking it spread so much of aroma that I just couldnt wait for them to get ready. What a nice way to eat Pumpkin :)


Ingredients
2 cup Pumpkin Puree
3 Cup Maida
1 Cup Butter
1.5 Cup Brown Sugar
1/2 Cup Castor Sugar
2 Spoon Baking Powder
1/2 Spoon Baking Soda
1/2 Cup Milk
1/2 Spoon Cinnamon Powder
1/2 Spoon Cloves Powder
1/2 Spoon Nutmeg Powder
1/4 Cup Almond Sliced
1/2 Spoon Pistachio Essence
2 Eggs

Method

• Sieve through Maida, baking powder, baking soda few times.
• Mix Nutmeg powder, cinnamon powder and cloves powder. Keep aside
• In a bowl, beat butter, brown sugar and castor sugar together untill mixture is fluffy and sugar is completely mixed
• Add in each egg at a time and beat them into the mixture.
• Now add the sieved maida-bakingpowder mixture little at a time till completely accomodated. Stir with a spatula and dont use blender here.
• Add milk and mix well. Mixture will thin down a little
• Add pumkin puree and pistacheo essence and mix gently using the spatula
• Mix in the almonds except few to decorate in the batter.
• Preheat the oven to 350F/180C
• Grease the cup cake trays and fill in the mixture upto 3/4th level in each cup
• Garnish with remaining almonds
• Bake in the oven on 350F/180C for 20 minutes. Knife inserted should come out clean.

Notes
If you are using fresh pumkin, just steam the pumkin and then mash it in mixie. I guess that should work too.
Made around 16 medium sized cup cakes

Ajoy has got muffin tray this time from US and so I was in search of nice muffin recipe. I had peanut butter at home which I had kept it for some experiment. I thought lets try this out on muffin. So instead of using normal butter I used peanut butter and got nice peanut flavoured muffins with choco chips :)


Ingredients
1 Cup Peanut Butter
1 Cup Choco-chips
2 Cup Maida
1 Spoon Vanilla
1.5 Cup Sugar
2 Eggs
1.5 Spoon Baking Powder
1/2 Spoon Eating Soda
1/2 Cup Milk

Method

• Mix peanut butter, eggs, suagar and vanilla in a bowl
• Sieve Maida, baking powder, eating soda together around 3-4 times
• Add maida and milk slowly to the butter-egg mixture with constant stirring
• Stir in the Choco Chips
• Preheat oven at 200C
• Grease the muffin tray and add the muffin mixture to it to full the cups 2/3rd.
• Bake at 200C in oven for 15 minutes

Notes
Here I donot get the choco chips and hence I buy cadboury dairy milk and cut it into medium sized pieces.
Also I thought that if I would have used the half and half of butter and peanut butter the peanutty flavour would have been milder. So I am going to try that out next time. Will post update after the trial

With ajoy being back, I wanted to prepare something nice for him for breakfast, yet something that is quick. Then this recipe which my mom had told me came to my mind.


Ingredients
3 Cup Corn
1.5 Cup Rawa
4 Green Chillies
1/4 Spoon Ginger Paste
1/2 Cup Corriander leaves
1/4 Spoon Eating Soda
Salt to taste
Oil

Method

• Grind the corns and green chillies in the mixer to form fine paste
• Mix corn paste, rawa, ginger paste, finely chopped corriander leaves and salt to taste
• Add eating soda and little water if required to make the paste consistent
• Heat the aappe pan and sprinkle little oil
• Add the corn mixture to this and cook on medium flame from both sides

Notes
The paste should be consistent like the idly paste to get the best results.

This weekend when Seema arrived, I planned to try this cake on her and ended up baking this for her and her inlaws :) Thankfully it turned out good and was so nice that it got over in just one serving :)


Ingredients
2 Cup Seedless Dates
1 Cup Walnut pieces
1.5 Cup Maida
1 Cup Butter
1 Cup Sugar
2 Eggs
1/4 Spoon Lemon Juice
1/2 Spoon Baking Powder
1/4 Spoon Eating Soda

Method

• Wash the dates and chop them into small pieces
• Mix dates, walnuts, 1/4 spoon baking powder, eating soda and 4 spoon of water. Keep it overnight
• Next day morning, beat the butter and sugar together
• Beat the egg in separate bowl
• Mix little egg, litte maida and little dates and walnuts mixture at a time. Continue till all maida, eggs and date-walnut mixture is completely mixed into the butter-sugar mixture
• Mix the lemon juice and 1/4 spoon baking powder
• Mix it with the cake batter.
• Heat the oven to 200C
• Prepare the pan for baking the cake by coating it with butter, puting a butter paper of the size of the bottom of the vessel on it and applying butter again to the paper. Pour the cake batter in the pan
• Bake the cake in microwave + convection mode at 180W and 180C for 30 minutes

Notes
The batter was little thick so I added around 3-4 spoons of warm water in the batter just before pouring it into the pan

I love this all time snacks and when I saw the packet in the Grocerry Store I thought of trying this at home. And Then realised its so easy and quick to prepare. You must try this out.


Ingredients
1 Cup Mung Daal
A pinch of Eating Soda
Salt to taste
Oil

Method

• Wash the mung daal and soak it in 4-5 cup of water with eating soda
• Keep it overnight
• In the morning wash the mung daal again and drain it over a cotton cloth
• Heat the oil in a pan
• Fry the mung daal in it over medium heat and again drain the oil from the mung daal on the paper napkin
• Mix salt to taste and serve when it comes to normal temperature

Notes
I fried the mung daal keeping the stainless steel strainer in the oil and putting mung daal in it. That helped me in easy picking of the mung daal, otherwise it gets little difficult to get the mung daal out of oil.
When the mung daal is put into the oil, there would be lot of big bubbles coming out from the oil. Gradually these bubble will reduce in size. When they are almost on zero size mung daal is ready to be removed from the oil.

Earlier when I used to make gulab jamoon with Gits packet the most problematic area for me was to prepare sugar syrup correctly.. Most of the time it use to be too sugary. So when i decided to make gulab jamoon with khoya instead of ready mix packet I did little R&D over sugar syrup and found that the cookery book i have received as a wedding gift has the best method.


Ingredients
1/4 Kg Khoya
1 cup Rava
1/2 cup milk
2 pinch of Cardamom Powder
A pinch of Eating soda
2 cup Sugar
3 cup water
Oil/Ghee

Method

• Make the dough from rava using milk exactly the same consistency we prepare for Rotis. Keep aside for 2 hours
• Mix this Rava mixture and Khoya well
• Strain the mixture through the Puran Yantra
• Mix a pinch of cardamom powder with this mixture and knead the dough
• Prepare small round balls out of this mixture
• Now in a pan mix sugar and water and bring it to boil. Cook on medium flame only
• When the mixture boils add a pinch of cardamom powder and boil for another minute. Keep aside
• Heat another pan with oil/ghee
• Fry the gulab jamoon balls in this on low flame 4-5 at a time
• When the Gulab Jamoon is brown in colour keep them aside to strain the oil and fry next batch
• When next batch is ready to come out of oil, add the first batch to the sugar syrup.
• Fry and dip all gulabjamoons same way
• When all gulab jamoons are in syrup, boil the syrup again on low flame. Keep aside for 5-6 hours
• Seve the gulab jamoons warm with ice-cream of your choice to make a delicious dessert

Notes
When you put the balls in oil for frying they should float in a minute, otherwise mix little more eating soda and knead the dough.
Also when the balls are dipped in the syrup they should float otherwise balls are not cooked properly.

Ajoy had been asking me to prepare vada paav or batata wada since long time.. And I thought there is no better day to prepare this than his bday :) So here is what we had for our breakfast today morning.

Vada Paav


Ingredients
2 Potatoes
6 Paav
1/2 cup bason
1/2 Lemon
4 Green Chillies
1/4 spoon Garlic Paste
1/4 spoon Ginger Paste
A pinch of Eating Soda
1/4 spoon Mustard
1/2 spoon Turmeric Powder
1/2 spoon Red Chilli Powder
Salt
Oil

Method

• Boil the potatoes
• Grind the green chillies, garlic paste, ginger paste to form fine paste
• Cut the potatoes into small pieces.
• Add the ground paste, lemon juice to it and mix well
• Heat little oil, add the mustard, let them sputter and then add the half of the turnmeric powder
• Add this oil to the potato mixture and mix well.
• Prepare 6 round and little flat balls out of this mixture.
• In a small vessel, mix bason, red chilli powder, remaining turmeric powder, eating soda and prepare thin batter
• Heat oil in a pan, add 2 spoon of heated oil to the batter
• Dip the potato ball in the batter and fry it in oil
• Cut the pav in half, put the garlic chutney and wada in it and serve hot

Notes
The batter coating on the potato vada shouldn't be thick otherwise the wada won't taste good. Mix more water if its too thick.
We are adding heated oil to the bason because that will make vada less oily.. Making use of soda instead of oil will make it very very oily.
Potato Vada can be served separately with sauce as well. (Without paav)

Garlic Chutney


Ingredients
1/2 Dried Coconut
10-12 pieces of Garlic
4 spoon Red Chilli powder
1-2 pieces of Tamarind
1/2 spoon Sugar
Salt to taste

Method

• Grate the coconut
• Heat a pan and fry the grated coconut till golden brown in colour
• In a mixer, first grind garlic pieces, red chilli powder, sugar, salt
• Add the tamarind and grind again
• Now add the coconut and grind to fine powder

Notes
You can save this chutney for few days. It tastes nice with bhakari as well.

For Ajoy's Bday I planned to prepare Pineapple Pastry.. Earlier since I had 'not so good' experience with the cream I did quite a lot of R&D before preparing this one. And the end result turned out quite good :)


Ingredients
1.5 cup Maida
2 spoon Baking powder
1/2 spoon Eating Soda
1 cup spoon powdered Sugar
1/2 cup Milk
2 spoon butter
4 Eggs
1/2 spoon Pineapple Essence
1 cup Fresh Cream
1 cup tinned Pineapple
2 spoon Pineaaple syrup
1/4 cup tinner Cherries
Icing Sugar
A pinch of Salt

Method

• Sieve maida, baking powder, eating soda and salt together around 8-10 times to form properly mixed flour
• Heat milk in a pot, when it boils mix butter with it and keep aside
• Prepare the pan for baking the cake by coating it with butter, puting a butter paper of the size of the bottom of the vessel on it and applying butter again to the paper
• Heat the oven to 200C
• Now separate the egg white and yellows
• Beat the egg white till it thickens
• In a egg yolk, mix powdered sugar a spoon at a time till sugar is completely mixed with the yolk
• Now mix the maida flour sieved earlier with this egg yolk mixture, spoon by spoon
• Add the pineapple essence to the mixture and mix well
• Add egg white and mix well
• Add milk and butter mixture to this and mix well
• Add this mixture to the pan that was earlier prepared for baking
• Bake the cake in microwave + convection mode at 180W and 180C for 15 minutes
• Keep aside for cooling
• Whip the cream well, first slowly and then increase the speed.
• When the cream becomes about double the original size, mix icing sugar and whip well
• Cut the cake into half to get the 2 round cakes of half the thickness of the original cake
• Spread the syrup on both the halves
• Spread half of the cream and half of pineapple pieces (finely chopped)on one portion of the cake
• Keep the other portion of the cake on top of it and spread remaining cream all over the cake including its sides. You can form texture on the cake or keep it plain. I made texture using fork.
• Spread the pineapple pieces and cherries on top of the cake to decorate it

Notes
While mixing the egg white and milk in the cake mixture, mix it slowly and with care.
Cover the cakes with moist tissue paper or moist cloths so that the cake remains moist.
Also I found that the Amul Cream I had used earlier wasn't good enough for preparing the cream. It has very low contents of fat. I got the cream from the mithai shop this time and it was quite thick. One needs thick cream for whipping the cream. The cream is available in local mithai shops or dairies.

Last sunday i desperately wanted to prepare black forest at home. But we didn't have proper glassware for baking cake and i wanted to prepare it in the nice new glassware. So at around 12noon we started with the search for the glassware. It was 10pm when we actually got the stuff after going to every other shop. Weekdays had been little busy so i couldn't try my hands on the cake during week.. So today the first thing i did after the breakfast was preparing the cake.. Now comes the flop part, when i was ready with two cakes, I had put the cream on them and cream was so thin that it just slipped from the cake. So it was ajoy who kept on adding the cream in the dish on the cake and we came up with this delicious cake :)


Ingredients
3/4 cup Maida
2 spoon Coca powder
1 spoon Baking powder
1/4 spoon Eating Soda
1/2 cup + 4 spoon powdered Sugar
1/4 cup Milk
1 spoon butter
2 Eggs
1/4 spoon Vanilla Essence
1/2 cup Fresh Cream
1 medium sized Cadbury bar
1/4 cup tinned cherries
2 spoon cherry syrup
A pinch of Salt

Method

• Sieve maida, coca powder, baking powder eating soda and salt together around 8-10 times to form properly mixed flour
• Heat milk in a pot, when it boils mix butter with it and keep aside
• Prepare the pan for baking the cake by coating it with butter and puting a butter paper on it
• Heat the oven to 200C
• Now separate the egg white and yellows
• Beat the egg white till it thickens
• In a egg yolk, mix 1/2 cup powdered sugar a spoon at a time till sugar is completely mixed with the yolk
• Now mix the maida flour sieved earlier with this, spoon by spoon and then vanilla essence.
• Add egg white and mix well
• Add milk and butter mixture to this and mix well
• Add this mixture to the pan that was earlier prepared for baking
• Bake the cake in microwave + convection mode at 180W and 180C for 15 minutes
• Keep aside for cooling
• Mix the cream and 4 spoon sugar well
• Grate the Cadbury bar and keep aside
• Cut the cake into half
• Spread the syrup on both the halves
• Spread half of the cream, half of cherries and half of grated chocolate on one portion of the cake
• Keep the other portion of the cake on top of it and spread remaining cream, grated chocolate and cherries on top of it
• Cream might flow down into the dish, put it back on the cake till cake is completely sinked in the cream

Notes
I had prepared oval shape cake so the final version looked like sinking boat.
Also While mixing the egg white and milk, mix it slowly and with care.