Eggless Marble Cake

Everything I have learned about cooking has come from my Mom including cakes. I remember when I was a kid, she used to describe a marble cake she used to make. She would spoon one portion of vanilla and then one portion of chocolate batter into the pan one after the other. She would relish describing it and that would make me also want to make it sometime. However, I never got around to doing it somehow….
Now I had made an eggless cake when my SIL had come over and half a can of condensed milk was left over. Just to use it up, I decided to give marble cake a try. I searched the recipe on the net and it was nothing but spooning two different batters into the cake pan one after the other just like Mom used to describe. Only thing is, I substituted condensed milk for eggs.
Ingredients
1 cup all purpose flour (maida)
1/2 can condensed milk (200 ml)
1/4 cup unsalted butter (ghee)
1/2 cup sugar
1 tsp vanilla essence
1 tbsp cocoa powder
1 tbsp baking soda
1 tbsp baking powder
Marble Cake
Marble Cake

Cream the butter and sugar together. Sieve flour with baking soda and baking powder. Add the creamed butter and sugar to the flour. Add condensed milk and vanilla essence. Roll the batter while adding water spoonful by spoonful till it is of pouring consistency.

Divide the batter into two equal parts. To one part add cocoa powder and mix.

Marble Cake close up
Marble Cake close up

Grease and dust the cake pan. Put one spoon of vanilla batter and then one spoon of chocolate batter in it. Alternate till all the batter is utilized.

Heat the pressure cooker. Place the cake pan in it and bake on low flame for about an hour. Remove when a toothpick comes out clean when inserted in the cake. Cool cake on a wire rack before serving.

Marble Cake on Foodista

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Extra Chocolaty Eggless Chocolate Cake

May has been the month to discover more about my new family. I had a lot of relatives coming and going and to celebrate the togetherness, I thought of baking a cake. Now plain vanilla is passé so chocolate sounded like a good deal. The only problem I faced was that there was no “great” recipe for chocolate cake on the net. I couldn’t very well go ahead and try any recipe. My reputation as the baker in the family would go bust along with the recipe. So I chose the recipe which I could relate to the most and then modified it according to my requirements. It was best to stick to the eggless vanilla cake recipe and somehow convert it to an eggless chocolate cake recipe.

I manufactured the recipe finally. My sister-in-law wanted to bake the cake along with me. So I had to be doubly sure that the cake would turn out well. So I just dumped all the contents in the bowl, made sure the consistency was right and then put it on the stove. After much waiting and peeping into the cooker, I finally got it out….and it got stuck to the cake pan. My heart started beating wildly. I was in a state of panic. No matter of beating the pan, shaking the pan or leaving it out would get it out. Finally my sis got it out and a small piece broke off from the side. We left it to cool. Then I made some icing to cover it up.

I mixed some cocoa, sugar and butter and gave it a good whipping. Problem was that the sugar had been ground at home so was not fine enough and obviously, did not dissolve in the butter and gave the whole thing a gritty feeling. To make it dissolve, I heated the icing. The sugar got caramelized instantly and what icing I had turned into small scattered solid masses. Scared as to what to do now, I added some cold milk to it. Thankfully, the icing relented its solid form and formed a smooth solid. But the sugar still did not dissolve. I had no choice now to to vow never to use homemade ground sugar for icing. I just coated the cake with icing and grated some chocolate on it.

This was not the end of my cake woes. I had read somewhere that one should turn the cake upside down and then apply icing. Anyways my cake was a little dented from the top so I did as advised. What I did not realize was the crust had become overdone as I had left the cake in for too long and was extremely hard. So when the cake was finally presented to the party and the kids lifted the knives to cut it, it would not! I was completely shaken. The kids started crying cos the cake was not getting cut. The attention was shifted from the cake problem thankfully and the cake was left to be tackled the next day. By then the crust had softened and the cake tasted like the most wonderful chocolate concoction ever made by me.

Ingredients

1 cup all purpose flour (maida)

200 gms condensed milk (1/2 tin Nestle Milkmaid)

½ cup ground sugar

¼ cup unsalted butter (ghee)

1 tbsp baking powder

1 tsp baking soda

1 tbsp cocoa

1 tbsp chocolate syrup for the extra zing (I used Hershey’s Chocolate Syrup)

1 tsp vanilla essence

Mix flour, baking powder, baking soda and cocoa. Add chocolate syrup, condensed milk, sugar and ghee and mix. Add vanilla essence. Keep adding water spoonful-by-spoonful till a pouring consistency is achieved. Grease and dust the baking pan. Pour the batter in it and bake for 45 mins to 1 hour. Cool on a wire rack before serving.

Extra Chocolaty Chocolate Cake

Extra Chocolaty Chocolate Cake

Icing

¼ cup cocoa

1 cup confectioners sugar

2 tbsp butter

1 tsp vanilla essence

Mix all the ingredients and beat till light and fluffy.  Spread evenly on the cake immediately.

Banana Cake – Slow Cooker Recipe

Hubby Dear and I were on this diet where we had to consume only milk and bananas on a particular day of the week. So he got this huge bunch of bananas for the both of us. Unfortunately, we never could make it to that part of that diet and more unfortunately, the bananas remained untouched on the table for a week. Needless to say they had become overripe and completely inedible. So I whipped up this banana cake recipe to finish them off…

Preparation Time – 1 hour 30 mins

Servings – 8 people

 

Ingredients

3 eggs

1 cup refined flour

¾ cup sugar

½ cup ghee (unsalted butter)

3 ripe bananas

1 tsp baking powder

1 tsp baking soda

Vanilla essence

Edible yellow color

¼ cup milk

 

Blend the eggs, ghee and sugar in a mixer. Chop the bananas finely. Alternately, the bananas can be churned with a little milk to form a thick paste. Pour the batter in a bowl and add flour slowly stirring continuously. Add baking powder, baking soda, vanilla essence and edible yellow color and mix till a pouring consistency is achieved. Add a little milk if the batter is too thick. Add the bananas to it and mix well. Grease a baking dish and sprinkle four on it. Pour the batter in it. Pre-heat the cooker for 5 mins on high flame and put the baking dish in it. Bake for 1 hour. 

 

 

Tip: Do not store the cake for more than 1 week.  

Chocolate Walnut Cake – Slow Cooker Recipe

My parents were coming over for the very first time after my marriage and I really wanted to impress my mother, who happens to be a great cook, with my kitchen artwork. What better than to make a cake I thought. The only problem was cocoa. It was not available anywhere. I checked in Spencer Plaza, I checked in More, I checked in Reliance Fresh and I checked in all the small kirana stores near my home. Nothing. Finally it was Hubby Dear who came to the rescue. Between HB, his brother and me, the cake was half finished before serving before my parents…. ;-).

Preparation Time – 1 hour 30 minutes

Servings – 8 people

 

Ingredients

3 eggs

1 cup refined flour

¾ cup sugar

½ cup ghee / unsalted butter

1 tblsp cocoa

½ cup chopped walnuts

1 tsp baking powder

1 tsp baking soda

¼ cup milk

 

Blend in the eggs, sugar, ghee and cocoa in a mixer. Sieve flour along with baking powder and baking soda. Pour the contents in a bowl and slowly add flour to it. Mix in anti-clockwise direction with a spoon. You can also use your hand to mix the batter. It the batter seems too thick, add a little milk to it to get a pouring consistency. Grease a baking dish and sprinkle flour in it. Pour the batter in it and garnish it with the chopped walnuts. Pre-heat the cooker for five minutes at high flame. Put in the batter and bake for 1 hour.